Basil: Heal me.

| February 17, 2007 | 1 Comment

Well, Will’s ailment has infected our whole household. For Shawn, it started on Valentine’s Day, one day after Will first became sick. And while I did make an abbreviated dinner like Virtual Frolic suggested (I did the chicken, potatoes and mini cakes and skipped the rest), it wasn’t a pleasurable meal. The only really good thing was that Will ate most of mine dinner(which was the only thing he ate all day – blessing in disguise, if you ask me). Meanwhile, my husband grew increasingly ill through the night.

Grrreeeeaaaaatttt. Just what I wanted. So much for the fun and fancy free night I’d planned with fondue on the cool new plates I bought, a delicious dinner and a cute dessert. And so much for any of the other fun things we adults do . . . sigh.

Anyway, Will is finally getting better (thank goodness). Shawn is still in the throws of the ailment. And me? Well, it comes and goes, but I am fighting my way through it. I do not want to be sick and through sheer willpower am keeping my head just above the water level.

Last night I was making myself some Brussels sprouts for dinner, using a recipe from The Wiseguy Cookbook, when Shawn suggested I throw in some basil so it would help settle my stomach. I did and the result was excellent. Not only am I feeling a lot better, but it also tasted fantastic.

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This certainly isn’t the most healthy recipe I’ve made. That’s for sure. But it is very tasty and isn’t too bad if you remain within the portion recommendations and don’t eat half of the recipe yourself (like I did). This is modified from The Wiseguy Cookbook rendition.

Brussels Sprouts with basil and pancetta
serves 4

1 lb Brussels sprouts
2 tbsp olive oil
2 large garlic cloves, peeled and crushed
4 oz diced pancetta
1/4 cup fresh basil, chopped
sea salt, to taste

Chop the ends of the stems of the Brussels sprouts off and remove any loose leaves. Wash sprouts off in cold water and shake to remove excess water. Quarter the Brussels sprouts (lengthwise) and set aside.

In a medium to large skillet, heat the olive oil and garlic over medium heat. Cook for 5-7 minutes, until garlic softens. Remove garlic from the pan and set aside. Pour in the diced pancetta and cook for 2-3 minutes, stirring frequently (until it’s cooked). While the pancetta is cooking, mince the softened garlic.

Stir in the Brussels sprouts and cook for 4 minutes, stirring occasionally.

Add the minced garlic and basil and cook for an additional 2 minutes, stirring constantly.

Sprinkle with sea salt just prior to serving.

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Category: Mama's baby, vegetables

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

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