I can’t believe it’s been a month since I’ve written a post–Kiddo started Kindergarten and we’re all still adjusting to the changes in our schedules. It finally feels like things are falling into place, as it takes me about two weeks for my body to work out new sleep/waking times, and now that it seems like we have an idea of what we’re doing, I’m ready to get back to life–and to cooking and blogging!
To start things off this time, this article from the NY Times is, well, I’d say astounding, but it’s not, really. Granted, I’m not perfect and there are days I don’t get those 9 servings of fruits and vegetables that’s now recommended (that’s 4 1/2 cups, which is not as much as you’d expect), but I certainly try. I get it’s a struggle sometimes–and there are days when sitting down to a burger and fries just sounds so much tastier than a plate of steamed broccoli and a side salad. But, the attitude towards vegetables has to change, as they can be easier than you might think, and they can be darned tasty, too.
And, listen, if it takes pulling out the big guns to get you to eat your vegetables, I think you should do it. I was ready to face an old enemy of my childhood:
Brussels sprouts. Oh, I have sad, angry memories of these little guys, steamed to a greyish-green mush, with no butter or salt allowed (because it would have rendered them unhealthy, you see?). I couldn’t look one in the eye for years. But, this morning at the farmer’s market, they caught Choo’s eye, and he challenged me to take brussels sprouts and make them into something good.
And you know what makes just about anything taste better? Yeah, you guessed it: BACON.
I found this bag of bacon pieces at Vallarta Market–3 pounds of bacon for $3.99–about what you’d pay for a pound of your regularly sliced bacon. It’s absolutely perfect for when most of your bacon consumption happens not strip-by-strip, but when it’s chopped up and added to things. And, there will be many things over the next few weeks that will be chock-full o’ bacon, you betcha.
Brussels Sprouts with Bacon
Makes 6-8 side dish servings
- 6 ounces bacon, cut into thin strips
- 1 medium onion, cut to small dice
- 1 3/4 pounds brussels sprouts, washed and trimmed (halve the large sprouts)
- 1 cup chicken or vegetable stock
- Salt & pepper to taste
- Over medium flame, heat a large skillet. Add bacon, and cook until browned. Remove with slotted spoon and let drain on a paper towel.
- Add onion to bacon drippings, and cook 2-3 minutes, until onions are translucent.
- Add brussels sprouts and cook for another 2-3 minutes. Pour in stock, cover pan, and simmer for 8-10 minutes, until brussels sprouts are tender.
- Transfer to serving dish and sprinkle with reserved bacon.