Posted on 11/28/2022 11:33:10 AM PST by Red Badger
I thought Brussels Sprouts, too. We have a couple of local restaurants that make glazed, roasted sprouts that are incredible. White Balsamic vinegar or a regular balsamic reduction to glaze them…yum!
5.3 Oz Potato 110 Calories
1 Tbs Butter 102 Calories
2 Tbs Sour Cream 57 Calories
0.2 Oz Bacon Bits 25 Calories
0.3 Oz Cheese 34 Calories
1 Tbs Chives 1 Calorie
It’s not so much the potato, but what we put on the potato...............
Good point! I eats tons of potatoes but work out a lot and do extensive mountain hiking (rucking) every week under significant weight. I’m fit as a fiddle. I cook most of my potatoes in homemade beef tallow or bake them.
I eat a medium size potato every day, microwaved until tender and then add either coconut oil or corn oil plus gardinera.
I still fit in my wedding suit from 1992.
I do the same...with a couple of differences.
Halve the sprouts...30-40 or so. In a big bowl, toss them in a tablespoon of olive oil, 1/3 cup of red balsamic vinegar, 1/3 cup red wine, salt and pepper and then toss them to mix all...doing so every 10 minutes a few times. Let them soak up the liquids. While they're marinating, chop 1/4 lb. of bacon into shoestrings. In a decent size pan, brown up the bacon to just before crisp. Remove the bits, leave the grease. Saute up a sliced red onion until limp'ish and then toss in about 3 cloves of minced garlic.
Lower the heat to low'ish and toss in the sprouts. Add a bit of liquid if they look dry. Cover for 15 minutes. Stir well and then toss in 1/2 cup chopped walnuts and about 1/3 cup dried cranberries (that have been soaked a bit in hot water to plump them up.) and the bacon bits. Cover and keep on low for another 15 minutes. If it gets close to be dry, sprinkle in some additional red wine or stock.
Remove from heat, stir well and sprinkle some shredded Parmesan cheese. Or Asiago or Romano. Whatever floats yer boat. Serve when the cheese is melted on top.
I make these once a week without fail. The recipe is one that I modified from a Lidia Bastianich recipe.
Not for diabetics. No French fries, mashed, chips, baked, or steak fries. The starch & carbs send the BSL (Blood Sugar Level) soaring.
If you saw it ringing up wrong and didn’t say anything at the time…..
But it’s not something you eat everyday...it’s a splurge food.
Ok, common vegetables are good. I get that. What is an uncommon vegetable?
Eureka! Give this guy a Nobel prize!
Eating a common vegetable is THE KEY to losing weight
No thanks I hear democrats are poison better safe than sorry.
My mother used to boil them and i think that must leach out all the good flavors and just leave the bitter ones:)
I happened to be dining with a coworker a few years ago who ordered them fried/baked at a restaurant and I tried them and loved them. I tried my own variants at home.
I don’t have a formal recipe but I see that Alton Brown has some good ones via an internet search. Some include bacon.
I use about half olive oil and half butter and fry them on the stovetop mostly cut side down until they are browned. After that I put them in a pan for baking with a few sprinkles of red pepper flakes like the ones typically used on pizza. I check them at around 20 minutes to see if they are soft via fork plunge. You’ll have to experiment with how browned/blackened you like them. My children like them more blackened and hence a bit crispy.
Arugula.
Agreed, my FRiend.
If Brussels Sprouts, and also Lima Beans, were really food, they would taste less awful.
One of my most successful weight loss efforts (back when I was still working)...
When hurrying to get ready in the morning I would wash/scrub a russet and toss it into the micro for 4 minutes.
Right before I walked out the door I’d wrap it in two napkins and drop it into my jacket pocket. On the drive to work I would nibble on that while sipping my caffeine source. It was my breakfast and it satisfied me until lunch.
My buddy was doing low-carb and could not believe it was a successful part of my strategy.
Calorie counting works for me. Carb limiting diets are not sustainable for me. I crave them and end up going overboard if I do without for very long.
YMMV
I’m not that observant. Our Food Lion doesn’t do self-checkout.
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