Brussels Sprout and Carrot Hash

__________________________________________________

                            FOOD FUNNY
__________________________________________________

Thanks to Maria Resnick for sending us this classic food funny:

A wealthy man was having an affair with an Italian woman for several
years. One night, during one of their rendezvous, she confided in him
that she was pregnant. Not wanting to ruin his reputation or his
marriage, he would pay her a large sum of money if she would go to Italy
to secretly have the child. If she stayed in Italy to raise the child,
he would also provide child support until the child turned 18. She
agreed, but asked how he would know when the baby was born. To keep it
discrete, he told her to simply mail him a post card, and write
"Spaghetti" on the back. He would then arrange for child support payments to begin.

One day, about 9 months later, he came home to his confused wife. His
wife said, "Honey, you received a very strange post card today."

"Oh, just give it to me and I'll explain it," he said. The wife handed
him the card and watched as her husband read it, turned white and
collapsed. On the card was written: "Spaghetti, Spaghetti, Spaghetti.
Two with meatballs, one without! Request bread."

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

Today's recipe features one of my favorite vegetables, although I know
many people don't care for the smallest member of the cabbage family.
This recipe just might change their thinking.

Brussels Sprout and Carrot Hash

1 Tbs (15 ml) olive oil
1 1/2 cups (375 ml) chopped onion
3 cloves garlic, finely chopped
1 lb (450 g) Brussels sprouts, trimmed and finely chopped
1 large carrot, finely chopped
1/4 tsp (1 ml) dried thyme
1/2 cup (125 ml) water
1 red bell pepper, seeded and finely chopped
Salt and freshly ground pepper to taste

Heat the olive oil in a large skillet over moderate heat. Add the onions
and garlic and cook, stirring frequently, for 5 minutes, until softened
but not brown. Add the sprouts, carrot, thyme, and water and simmer over
low heat for 5 to 10 minutes, until the water has completely evaporated.
Add the bell pepper, salt, and pepper, and saute an additional minute.
Serves 4 to 6.
Received on Wed Nov 18 19:20:12 2009