Place a couple of
broccoli stems on each one, then sit a salmon fillet on top and scatter over the ginger.
Not exact matches
Her new book is jam - packed with healthy, flavorful, and simple recipes and lots of interesting suggestions
on how to cook with the odds and ends of produce that usually are discarded — like making marmalade from watermelon rinds and risotto using
broccoli stems.
This recipe, which utilizes often discarded
broccoli stems, as well as a healthy handful of grated cheddar cheese, is not quite as good as the Watt's version, but it's certainly easier to make these than to hop
on a plane to Durham every time I want a little taste of the South.
I probably didn't chop the
broccoli quite fine enough
on this first attempt, so next time I'll cut the
stems and florets coarsely, then pulse them in the food processor.
Ingredients: 2 large carrots 1 large
stem of
broccoli 1/2 lb pancetta or bacon thinly sliced into batons, or duck confit shredded 1 shallot, thinly sliced 2 egg yolks 1/2 cup freshly grated Parmesan, plus more for serving 1tsp to 1Tbl (depending
on taste) NW Elixirs 4 Bangkok Hott Instructions: Julienne carrots and
broccoli stems, keeping in separate piles.
I toss these
on top of some wilted greens, risotto, slices of avocado, or (if it's a Sunday) buttered toast — Your carrot / harissa salad, with feta and mint, or some variation of shredded veggies and this same general dressing (
broccoli stems, cabbage, etc)-- Lots of salads with lemon / garlic / olive oil vinaigrette, feta, almonds or nuts.
On a large baking sheet, toss the
broccoli florets and
stems with 2 tablespoons of the olive oil and season with salt and pepper.
Ingredients 2 small heads
broccoli, with
stems (2 cups) 2 cloves garlic Salt 1 - 4 small thai chili, depending
on your feelings towards spice, sliced about 2 tablespoons sugar about 3 tablespoon fish sauce about 3 tablespoons lime juice 1/3 cup roasted unsalted peanuts, chopped Small handful basil leaves, torn (optional) Small handful mint leaves, torn (optional)
3/4 cup brown rice, cooked based
on package instructions 2 - 3 garlic cloves, finely chopped Small chunk of ginger, peeled and finely chopped 1 small yellow onion, chopped to your preference 1 head of
broccoli,
stems removed 2 - 3 carrots, sliced 1 baby bok choy, ends cut off and leaves separated 1/4 cup toasted sesame oil 1/4 cup tamari (or soy sauce)
In this deeply personal collection, Heidi turns to the series of dog - eared recipe journals she has kept for years — each filled with newspaper clippings, magazine scraps, photos, stamps, receipts, and sticky notes to chronicle details she wants to remember: a paprika - spiked tomato soup in Amsterdam, the pattern of an ancient Italian olive grove she passed
on the way to the Bari airport, and the precise way an elderly Vietnamese woman carefully sliced
broccoli stems in the back of a grocery in New Zealand.
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and
stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup
broccoli or pea sprouts 3 large stalks celery, thinly sliced
on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
If you happen to have water spinach or Chinese
broccoli on hand, separate the
stems from the more tender leaves, chop the
stems into bite - size pieces, and cook the
stems first, for an extra 2 - 3 minutes, before adding the leaves — the leaves will cook faster than the tougher
stems.
So pretty
on top of the
broccoli stem pesto, with a lovely little crunch and a touch of radish heat.
stems of 4 - 6
broccoli heads, depending
on their thickness (about 580 g or 20 oz)-- I usually reserve the
stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large
broccoli head — cut into bite - sized pieces a couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)
I saved the
broccoli stems for snacking
on throughout the week.
I also loved that you suggested to use the
broccoli and
stem, I'm going to do that from now
on, such a great way to save
on waste!
Instead of giving your baby a puree of
broccoli and pork chop you would give them a sufficiently cooked
broccoli stem and a chunk of pork chop for them to hold and gnaw
on.
Consider this recipe, setting aside extra hoisin - honey sauce, and arranging a whole head of
broccoli florets and thinly sliced
stems (tossed with a bit of olive oil and salt)
on the pan alongside the meat.
Pop those
broccoli stems into your food processor and «rice» those bad boys
on up.
For more
on breast cancer, see Relieving Yourself of Excess Estrogen; Flax and Fecal Flora;
Broccoli Versus Breast Cancer
Stem Cells, and all my other videos related to breast cancer.
For more
on breast cancer see Relieving Yourself of Excess Estrogen, Flax and Fecal Flora,
Broccoli Versus Breast Cancer
Stem Cells and 49 other videos that touch
on breast cancer.