Voila! Sauteed Broccoli Italian-Style! Unfortunately, the cooking process was done in the late evening so I didn't get to try it that night but the next day it made a lovely accompaniment to the Millet with Walnut Pesto and a side of Roasted Yam and Sunchokes with rosemary. Turns out my hunch about millet and pesto was right. They taste fabulous together. The richness of the pesto makes a big statement over the subtle tones of the simple grain. Here they are all together right before becoming my dinner...
If I've learned anything from the past 2 blogs it is that I was a fool for thinking I could get by in the kitchen without a cookbook once in awhile ( or all the time). It's like getting rid of training wheels after only riding the bike for 5 minutes, or jumping into the deep end of a swimming pool during your first lesson without those attractive orange "floaties" on your arms (did anyone else's parents make them wear those at the public pool?). And in some ways it's really not like either of those analogies because even when you consider yourself a pro in the kitchen it's always nice to know where you can turn for some inspiration, a friendly suggestion, or a gentle reminder. Cookbooks are like angels that lift you up when your wings forget how to fly...or is that friends, or RedBull. No, RedBull gives you wings. I wonder how RedBull would taste with pesto...Happy Recipe Hunting,
Jenna
P.S. Here is the inspiration I used for the broccoli dish.
Italian Style Sauteed Broccoli
Makes 4 or 5 servings
Spring or filtered water
1 head broccoli, cut into small florets, stems peeled and thinly sliced
2 or 3 cloves fresh garlic, minced
1 onion, diced
Sea salt
4 or 5 button mushrooms, brushed clean and thinly sliced
1 oe 2 tomatoes, diced (do not seed or peel)
Cracked black pepper
Bring a large pot of water to a boil over high heat. Add broccoli and cook until bright green but not completely tender, about 3 minutes. Drain well and set aside.
Heat oil in a skillet over medium heat. Add garlic, onion, and a pinch of salt and cook, stirring, until onion is wilted and translucent, 5 minutes. Add mushrooms and a pinch of salt and cook, stirring, 2 or 3 minutes. Add tomatoes, season lightly with salt and pepper and stir well. Cover and simmer 10 to 15 minutes. Remove cover and stir in broccoli. Simmer, uncovered, 2 or 3 minutes. Serve hot.
From Cooking the Whole Foods Way by Christine Pirello, Penguin 2007.
Makes 4 or 5 servings
Spring or filtered water
1 head broccoli, cut into small florets, stems peeled and thinly sliced
2 or 3 cloves fresh garlic, minced
1 onion, diced
Sea salt
4 or 5 button mushrooms, brushed clean and thinly sliced
1 oe 2 tomatoes, diced (do not seed or peel)
Cracked black pepper
Bring a large pot of water to a boil over high heat. Add broccoli and cook until bright green but not completely tender, about 3 minutes. Drain well and set aside.
Heat oil in a skillet over medium heat. Add garlic, onion, and a pinch of salt and cook, stirring, until onion is wilted and translucent, 5 minutes. Add mushrooms and a pinch of salt and cook, stirring, 2 or 3 minutes. Add tomatoes, season lightly with salt and pepper and stir well. Cover and simmer 10 to 15 minutes. Remove cover and stir in broccoli. Simmer, uncovered, 2 or 3 minutes. Serve hot.
From Cooking the Whole Foods Way by Christine Pirello, Penguin 2007.
I've seen you do just fine on your own-- you make a mean kale chip! :)
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