This week is the first week since mid-December that Moose and I don’t have something going on. We’ve loved all of our holiday gatherings, birthday celebrations and destination wedding fun, but we are also excited to settle down into our regular ol’ winter habits (wrapping up in blankets, watching hockey, snuggling kittehs, repeat).
I’m trying to fall back in the groove of not needing to pack or unpack a suitcase, shop for vegan cowboy boots, load the Kindle with episodes of The West Wing, or sit cross-legged in front of our bathroom cabinets, digging for travel size bottles that might not come unscrewed mid-flight (those don’t exist, by the way).
Life is quieting down, and I love that.
My Dad has a new-found love of hockey. It’s pretty much the cutest thing ever, although I’m not sure how he’d feel about me referring to it as “cute.” But it is. Although I’ve loved hockey for ages, it was only during this 2013-2014 season that my dad has given hockey a chance. We always text non-stop during Kentucky basketball games, and it’s so fun to see “Goal!” texts popping up from him at random times. He has chosen the Bruins as his team with the Blues coming in a close second. I can respect that. I love that he picked the Bruins because, you know, Iginla. My poor mom, however, is not on the hockey train (yet), even though their living room television is now set to hockey most of the time.
It was with her in mind that I made these Brussels sprouts. She loves them so much, and she also loves dates and almonds, so I hope she tries this soon. I used to hate these green rolly pollies as a kid. But then again, nearly everyone I know says the same thing. Now I love them, and I’ve just found my new favorite way to make them: With dates, in a skillet, in 5 minutes tops.
This is perfect, healthy, Polar Vortex food.
Brussels Sprouts with Almonds and Dates
Recipe from Baker Bettie
- 2 tablespoons extra virgin olive oil
- 1 lb fresh Brussels sprouts
- 1/3 cup slivered, roasted almonds
- 2 medjool dates, pits removed, chopped
- 2 cloves garlic, minced
- sea salt, to taste
- fresh ground black pepper, to taste
- red pepper flakes (optional)
Remove the ends from each Brussels sprout and cut them in half.
Add oil to a heavy-bottomed skillet (or wok) and heat over medium heat.
Once the pan is hot, add the Brussels sprouts and toss in the oil, coating completely.
Let the sprouts char for around two minutes, being careful not to burn them.
Stir in the garlic, and cook the sprouts and garlic for an additional minute.
Remove the pan from the heat, sprinkle the sprouts with salt and pepper, and stir in the dates and almonds.
Serve immediately, with red pepper flakes if you want to add a bit more heat.