recipe review: brussels sprouts with sausage and cumin

i didn't want to do a full meal prep for this week so much as i wanted to have something for dinner that i would warm up relatively easily because i knew i had a couple of late nights scheduled. i knew there was a pack of italian sausage in the freezer, so i started looking through my files for ideas. i had everything on hand to try this recipe except for brussels sprouts, so i decided to go for it. i've only really come around to enjoying brussels sprouts in the past few years, and only when they're combined with other veggies or, in this case, sausage. i decided to up the quantities a bit and used about a pound of brussels sprouts and a pound of italian sausage and adjusted the cooking times accordingly. i'm actually about to warm up a bowl of this for dinner, but i sampled a little bit after i made it on sunday and i liked where the flavors were going.

recipe review: ginger-scallion chicken

new content at some point, i promise. in the meantime, here's my two cents on this recipe from the new york times cooking section that i tried last weekend. note that you may need to log in or register to see the recipe.

i had 2 boneless skinless chicken breasts and 2-3 boneless skinless chicken thighs in the freezer, so i used all of them for this. peeling fresh ginger reminded me of why i usually opt for dried ginger, but i figured i'd try it for this. i also added 2 minced garlic cloves to the ginger because there's no way that a recipe like this shouldn't have any garlic involved. i didn't actually measure the cilantro so i'm sure i ended up with way more than a cup, so i would probably dial that back a bit next time. also there were no large scallions at jewel when i shopped for this recipe, so i used 3-4 "regular" sized scallions. i think i measured out about a 1/4 teaspoon of sugar and thought it was fine.

i would make this again, more than likely with dried/powdered ginger because lazy. i'm also wondering if pork or turkey would work with this. i don't see why it wouldn't, as long as the cooking times were adjusted accordingly.