This week an appealing recipe link showed up on my Twitter stream: Brussel Sprouts with Cumin. We had this dish with dinner tonight, and it was delicious and low-calorie. So flavorful, with a rich blend of spices, including a light sprinkling at the end with a staple of Indian cooking, garam masala. Not having garam masala in the pantry, I had to locate a recipe to make my own. Searching for one led to my first visit the Videojug website, where they post many cooking videos--a great discovery.
Even with bottled ground cardamom and nutmeg, this pungent spice mix filled the kitchen with a tantalizing aroma. I also used cinnamon sticks instead of acacia. Now that a small jar of garam masala sits on the shelf, some other Indian dishes are in order in the near future.
Once again, when it came time to prepare the sprouts, I had no cumin seeds in the house and substituted ground cumin for the first step. It would have been better with seeds, probably, but the ground cumin worked ok. This simple brussel sprouts dish packs a lot of flavor. Steam the brussel sprouts, trim away the cores, halve the larger ones, and you're ready to go, or as stated in the video, just use leftover sprouts. The chef here is Nisha Katona. She posts other cooking videos on her website. The one on currying vegetables also includes some tips about getting creative with chicken curries. These dishes look so fast and simple and good.
On another topic, here is my cooking question of the day. After using 2 T. of Chinese black bean sauce in a marinade, what to do with the rest of the 16-ounce can? Suggestions welcome.
Weekend Cooking is a feature of the Beth Fish Reads blog. Click for links to food posts by other bloggers. Usually you will find some great recipes, photography, cookbook reviews and other food-related posts.