Tuesday, March 11, 2008

Pasta Puttanesca, Braised Brussel Sprouts

Dinner 3/11

Pasta Puttanesca

Braised Brussel Sprouts

Our son wanted to cook dinner tonight, so he made his specialty, Puttanesca (onion, garlic, celery, soyrizo, kalamata olive, tomato, salt, pepper, red pepper flakes, pinch of sugar and capers) to which we added the last of the Isa's spicy pinto sausages.

The brussel sprouts (trimmed, but left whole) were braised: cooked in water about halfway up the sprouts along with 1 tbs. of soy margarine until the liquid cooks away, then topped with some nutritional yeast and baked in the oven for 20-25 minutes at 350F.

blog comments powered by Disqus