Brussels Sprouts with Fennel and Carrot (waterless), served with Smoky Tempeh and Tricolor Strozzapreti (No Added Fat)
strozzapreti pasta that cooked in 14-18 minutes, and my wife reminded me that we had some Brussels sprouts that should be used. I didn't have enough pasta for all of us, so decided to add some almost-immediately cooking Maifun brown rice noodles in the final minute of cooking the pasta and serve it with marinara sauce.
I also sautéed in no oil on a cast iron pan some smoky tempeh. Incidentally, I was excited to find online the once-discontinued but now apparently available wild rice tempeh, which used to be my favorite.
I made a waterless main course. Here is what I did:
- Medium red onion (yellow would work, too) cut into 3/8" half moon slices
- 4 carrots cut into 3/8" slices
- 1 pound Brussels sprouts (a bit over 2 dozen sprouts), halved
- (Optional) 1 small fennel stem cut into 1/4" slices
- Salt (I used about 1/4 t) and dried oregano (I used about 1/2 t for a strong accent) to taste
- I put, in order, the onion, carrot, Brussels sprouts, and fennel into my high quality Saladmaster large stock pot that I had gently warmed on medium heat for a few minutes.
- I put the lid on the pot and continued heating on medium heat till the vapor release valve started rattling, then I reduced the heat to low till the rattling went away and cooked for at least 20m.
- When I was ready to serve, I removed the lid and mixed, along with the seasonings.