Monday, May 6th

How the Betty’s Eat

Everyone has a few go-to, no brainer meals that they default to on those busy days. For us, fish is the default. It’s quick, easy, healthy, and I always keep a few pieces in the freezer. My default veggies are either asparagus or Brussels sprouts. When I make sprouts I put an Asian spin on the dish. It’s one of our favorite things to eat, so I thought I’d share it with you.

Start with a pound of sprouts. Cut off the bottom core and remove the outer leaves. They’ll look like this:

Brussels Sprouts

Cut in half and mix with 1 TB olive oil.

Brussels Sprouts

Season however you like. I use a little salt, pepper, and plenty of red pepper flakes. Then put in a 400 degree oven on a baking sheet and stir every ten minutes. They will crisp up nice and brown.

Roasting Brussels Sprouts

The sprouts will take about 30 minutes to cook. At the 20 minute mark, lower the oven to 350° and bake your fish accordingly. Obviously you want to give more time to thicker cuts than thin fillets. I often use salmon or trout, but occasionally I’ll roast shrimp, tilapia or something else. Whatever’s on sale. I season the fish with a spice blend and a dusting of cayenne pepper and sesame seeds.

We’ll eat the fish right on top of the sprouts in a bowl with chopsticks. Want some carbs? Make a spicy packet of ramen and drain most of the water so it’s not a soup. I use kimchi ramen from the Asian market and it is HOT! Top with Sriracha for a fiery dinner.

Fish, Sprouts and Ramen

Fish, Sprouts and Ramen

What’s your favorite go-to meal?

3 Responses

  1. Optimista says:

    Holy crap, does that ever look and sound good!

  2. Mmmm. I have only recently become a Brussels fan, and now I love them!

    My go-to dish is spaghetti carbonara…. I always have bacon or pancetta in the freezer!

  3. Taryn says:

    I like to use sesame oil instead of olive oil and a little soy sauce on my brussels sprouts!

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