Handknit by Mikaiya: Monday Me and a B to boot!

My Monday Me (still coming at you Monday night, ie on time) is about cooking. This post is ALSO an alphabetical post!

Because B is for Brussel sprouts. And boy, do I love them. Here's my favorite way to prepare them:

I make them with Heidi's fantastic recipe from her site, 100 cookbooks, for Golden-Crusted Brussels Sprouts and every single time they're delicious (if not always the same). They're the best of all when I remember to add cheese on top, but they're pretty darn fantastic no matter what. The trick is to get them nice and caramel-y but not too burnt, and to let them cook long enough with the lid on so they're nice and crisp but not too crunchy throughout.

I've also been very enamored with making my own little pasta sauce lately. The recipe is different every time, but it's something like this:

20 Minute Pasta Sauce
can of tomato sauce (the plain little can, with NO added salt)
can of diced tomatoes (ditto about the no added salt)
sprinkle of salt (aren't I a hypocrite!)
dash of fresh-ground pepper
big flop of Italian seasoning (I like Mrs. Dash, no added salt and no MSG, but I've also just thrown in a ton of basil and oregano and whatever else I have on hand that sounds pasta-like) (I should note that I hate the Safeway brand Italian seasoning, since it isn't chopped fine enough and tastes bad. You've been warned)
dash of garlic powder (if I were less lazy, I'd finely mince some garlic and fry it up in the pan first, but let's be real here).
Extra virgin olive oil (some? Maybe a few tablespoons?)
balsamic vinegar (if I have it, about half a tablespoon)

- throw everything in a pan and mix up. Heat on medium until it starts to boil, then turn the heat down to low and simmer, covered, while you heat up water for pasta and cook the pasta. Makes enough for 2 servings for me, or 3-4 for normal people who are not obsessed with pasta sauce.

I like using fresh tomatoes, too, but those don't last long around here.