We have a method for making brussel sprouts, but sometimes you want to see what else is out there and see if you are missing something. We love the brussel sprout recipe that we use, but wanted something new. So we came upon a Brussel Sprout recipe that uses bacon, dijon mustard, and maple syrup.
We liked this recipe. I liked it more than my wife. My wife really likes the one we typically use, so it’s hard to change her mind on things like that. My daughter on the other hand said “Is there bacon in with the brussel sprouts?” as soon as she saw it and gave out an excited yell. She loves her bacon.
We added just a little bit of garlic powder to the sprouts, which we thought was a nice addition to an already tasty dish.
I know, three nights in a row with Thai recipes. Just let me know when you get tired of Thai, but I don’t know that I will. My wife said it was my call on what we did, so I chose this Sweet and Sour Chicken Stir Fry from Everyday Paleo: Thai Cuisine. This is one that we just doubled as the portion sizes in the book seem to be quite small, so for my wife and I, we doubled the recipe and had a Chinese/Thai dinner. We put it over rice, and along with the chicken, my wife chose the Union Square Zucchini recipe from the Four Hour Chef by Tim Ferriss.
We haven’t ever had the chicken before, but the Union Square Zucchini will be done much more now that Zucchini is about to be in season and we have multiple plants that are very healthy and likely to give us lots of veggies this summer. I thought the chicken was pretty good. Very authentic tasting sweet and sour without the msg or red food dye. It wasn’t as flavorful as what we wanted though, once again, since what we are used to is the chinese version, and this was a little bit different. My wife commented that there was more veggies than meat in this meal, which there were. If we had done a tapioca breaded chicken, similar to the Beer Battered Fish, instead of just the chicken by itself, it likely would have had a bit more of the texture and feel of the chinese version.
I’m not sure that we will do this again, but it was a neat look at how the dish is made, and as I said before, quite authentic.
I got a spiralizer for Father’s Day, so I was antsy to try it out. I had been eyeing this recipe for Paleo Bacon Carbonara for some time and just hadn’t gotten around to using my julienne peeler on anything. But once the spiralizer came, it was a different story.
Now, my picture doesn’t look near as appetizing as the one on the original site, and probably didn’t taste as good either. I had high expectations for this meal and they just didn’t pan out. I added chicken since it was for the whole family and I wanted to make sure that our bellies got full. And i used zucchini instead of squash.
It wasn’t bad, but it wasn’t great either and it all came down to the sauce. The sauce was supposed to be creamy and smooth, but my sauce came out clumpy and not so good. The meal overall wasn’t bad, but it isn’t something we’ll try again any time soon unless we can figure out what went wrong. And the taste left something to be desired as it wasn’t as flavorful as I had hoped, though if we had used heavy cream instead of heavy coconut milk that might have made a difference.
Either way, it came out and we ate it, but it wasn’t as good as we had hoped. Now, let’s see what else I can find to use my spiralizer for…