Brussels Sprouts with Lemon and Pistachios and the Making of a Working Stiff
I’m afraid if I admit what I’m about to admit, you will call me out for having been––for a brief period, at least––deeply, ridiculously spoiled. Does it make a difference if I know it? To paint the picture, I’ll tell you for the past year I had a very great freelance gig. When it ended in December, I embarked on a month of doing absolutely what I wanted to do every, single day (that’s the spoiled part). I hope that each of you, if you haven’t already, have that experience as an adult. It’s totally different from what we had as youngsters on summer days when we didn’t know we had it so good. This time, you’ll know.
So I worked on Pink of Perfection a lot (you might have noticed the twice-a-day posts), cooked great dinners, went to Anusara yoga twice a week, and in general, got a taste of exactly what life would be like if it had no wordly constraints. It felt marvelous (and probably largely accounted for my unprecedented happiness.)
Now I am gainfully employed again––hurrah!––with another freelance gig that is very sweet, indeed. I can work from home and listen to music all day and make a proper lunch. It is the best job I could hope for, and I feel wickedly grateful for it.
But, it’s still a job, and they pay you for a reason. Meanwhile, I’ve been getting reacquainted with that oh-so-tired feeling at the end of the day. I wish deeply that dinner would magically appear tonight and that our coffee supply would be restored, all without my having to step outside. It is bitterly cold out there, I hear.
If I had the nerve and the guts and the inner fortitude to brave it the four short blocks and one very windswept avenue to the store, I’d very likely make these brussels sprouts with one of those walnut-crusted chicken breasts I so adore (like faux fried chicken!). These sprouts are light and lemony, sliced thin and shredded, sautéed until still brightly green and tossed with pistachios that lend a rich, rounded saltiness. A foil fit for a greens-loving king––and women brave enough to leave their apartments on cold January days.
Brussels Sprouts with Lemon and Pistachios
Serves 4
from Bon Appétit
While I loved the idea of peeling off the leaves from each orb and serving them like a platter of green rose petals, that’s not exactly how my dish went down. Frustrated with the slow-going of pulling off each leaf, I decided to just thinly slice the sprouts. Works for me.
1 tablespoons grapeseed or olive oil
1 1/2 teaspoons minced shallot
3/4 pound brussels sprouts, trimmed, leaves separated from cores, or thinly sliced or shredded
1/4 cup shelled pistachios
1 tablespoons fresh lemon juice
Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir 20 seconds. Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Transfer to bowl and serve.
Zarah: Sweet – I have some brussels sprouts in my fridge that really need to be eaten. You’ve been such a great source of good recipes lately!1 year ago
domestikate: Ooh yum, I love sprouts! And I’ve been meaning to try your walnut-crusted chicken recipe too … might have to take a trip to the store myself!1 year ago
Zarah, Yay! I’m so glad to hear that (especially since I feel like I’ve been slacking on the recipe front).
domestikate, That walnut-crusted chicken is so good, I almost wish I’d devoted a single post to it.
And you’ll be happy to know I am braving the cold and heading to the store!1 year ago
deanne: OK, so I’d never had brussel sprouts, so I bought one of those dealies where you can steam them in their package in the microwave. YUCK. Would this taste better? I’m trying to eat more veggies these days and I’m tired of broccoli and cauliflower.1 year ago
Deanne, I’m gonna go ahead and say yes, this would taste better, even though I’ve never had those steam-in-their-packages thingies. Here’s the reason: with cabbage vegetables like brussels sprouts, their death knell is overcooking––that’s what gives them their stinky, bad reputation. Buy some fresh and try again. Slicing them, as in this recipe, helps a lot on the overcooking front. But the surefire make-you-fall-in-love with brussels sprouts recipe is this one, I think.1 year ago
Katie @ cakes, tea and dreams: I’ve been loving my freelance life too – working on the for-pay projects and then doing whatever I like. Including my own writing. There’s nothing better. (Unless it was my life as a grad student in Oxford – which was the true version of being spoiled as an adult.)
Anyway, while I’m hoping to have a full-time job soon, I’m sort of dreading the routine and office pressures and work wardrobe and commute and etc. that comes with it. (But hoping desperately for the financial security!) I suppose the grass (or the money) is always greener…but I’m trying to savor these days at home even when I get worried and frustrated.
All that to say: so glad you have a lovely new job, and yet I know what you mean by the tiredness, and the reluctance to go outside. (It is COLD here.)1 year ago
Michelle: I’ve so enjoyed these twice-a-day posts….I’m sure they can’t last forever, though. Have I missed something or are you keeping your new gig a secret from us? I really liked your blog on Shine and would gladly support any new project of yours!1 year ago
molly: Oh, I think these could be very good, very good, indeed.
Hurrah on the new gig, Sarah, and here’s to finding a new normal.
xo,
Molly1 year ago
wendy: Yay for you and the new job!
This recipe sounds amazing! You need to try glutenfreegirl.com/brussels-sprouts-salad/. My experience with the sprouts had been to STAY AWAY, since I was a child. I could smell them cooking before I even got in the door from school.UGH, they were brown and soggy and just plain evil. Until my youngest saw the salad recipe above. She said lets try it, they aren’t cooked. So ok. Salad was great! Have since tried them sauted quicly with a touch of bacon, ’cause when can’t bacon make something taste good? So, all of that to say, I can’t wait to share this with the family! And keep them comming!
Ooh…have you thought about putting in a print button for the things you give directions and recipes for?1 year ago
Katie, That sense of freedom is like catnip! I was just reading a great post on the Comfort Queen on what creatives need, and it was one of the three required: http://www.comfortqueen.com/genius-business-support-for-creatives
Michelle, The goal is to keep them! I mean, that would be my ideal. And no, sorry, I am not keeping secrets. My new position is still at Yahoo, and while I think there will be writing down the line, it’s mostly editing right now. I’ll be sure to share when there’s a blog to speak of.
Molly, A new normal. I love that. Thank you, my dear!
Wendy, You’re right: I must try that! There’s also another salad recipe on this here blog with raw kale and brussels sprouts with a a maple syrup dressing that is crazy good! Another one worth trying.
And a print button is a very good idea. I’m working on some site updates right now, so your timing is perfect.1 year ago
Kristine: Congratulations on your new gig! I’m glad you relished every glorious bit of freedom you had for your month, we all benefited from the extra posts. This recipe looks delicious but alas, I can’t brave the cold out there.1 year ago
Ruth@GraceLaced: You always introduce us to the best brussels sprouts recipes! I think of you as a gal that needs/loves the sunshine. Wish you could come over this afternoon to my house….where it’s 50 with clear NM skies. I’ll even make the brussels sprouts for ya.1 year ago
Kristine, Thank you!
Ruth, I DO love the sunshine and it cheers me enormously. But I also have a cozy fetish, as you know, so don’t mind drinking tea and snuggling under plaid blankets with books on gray snowy days.
What I can’t stand is HUMIDITY!1 year ago