A Little Brussels Sprout Bragging

I just have to brag a little on my son. He LOVES brussels sprouts. For months the only cooked veggies he would eat were broccoli, green beans, and spinach if I hid it in eggs. Then one day, I decided to try roasting brussels sprouts for Matt and myself for dinner, thinking he wouldn't even touch them. I made him green beans. When he saw those sprouts, he wanted to try them (unusual for him with veggies) and ended up eating most of what I had made for us. Now when I pull them out of the freezer, he gets all excited and says "brunsel sprits!!" I have recently discovered roasted veggies and let me tell you, they will change your life. Hehehe! So, here's how I make my sprouts:

18-20 baby brussels sprouts straight out of the freezer.
2-3 teaspoons olive oil
salt and pepper to taste

I like my veggies in smaller pieces, so I let the sprouts sit out a few minutes until they are soft enough to cut in half. Then I throw them in a bowl with olive oil and salt and pepper and mix it well. Heat the oven to 450 and put your sprouts in a greased glass baking dish. Cook them for 30-40 minutes or until they are brown and slightly crispy and caramelized around the edges. I usually stir them after 15 minutes and again after 30. I don't have pictures, but take my word on it, these are yummy. And you can do the same thing with broccoli too.

Sky High Whey Biscuits

Well, I'm a little slow in getting this posted, but it's finally here. After I made my yummy Greek style yogurt, I had a quart of whey leftover and needed something to do with it. So, I've been using it for biscuits and we've been loving them. The whey gives the biscuits just a little bit of a tang that makes me think of sour dough. Not nearly as strong as a good sour dough and not with the fermentation that occurs in sour dough, but still very yummy. Growing up, we called these sky high biscuits. I've since varied the recipe to include 100% whole wheat and they are our very favorite biscuit. With the added whey, I think we like them even more.

Sky High Whey Biscuits

3c whole wheat flour ( 2c unbleached, 1 c whole wheat if preferred)

4 1/2 t. baking powder

2 T sucanat (or sugar)

1/2 t salt

3/4 t cream of tartar

3/4c +2 T butter (omit extra 2T butter if using part white flour)

1 egg beaten

1c + 2 T whey (omit extra 2T whey if using part white flour)

In a bowl, combine flour, baking powder, sucanat, salt, and cream of tartar. Cut in butter with a pastry cutter until mixture resembles very course cornmeal. In a separate bowl, mix together the egg and whey. Pour into flour mixture and kneed just until it forms a dough. Do not over handle or the biscuits will be tough. Roll to 1 inch thickness and cut out with a biscuit cutter. Or, if you prefer to simplify, roll the dough out and cut it into squares with a pizza cutter. Place biscuits on a cookie sheet so that they are touching each other. Bake at 450 for 12 - 15 minutes.