If ever there was a broccoli hater, it was I. No offense to my mom, but she makes some terrible broccoli. Growing up, my mom would boil the broccoli until it was mushy and then cover it in lemon juice. Sounds gross, right? And that explains why I have always been an avid broccoli avoider…. until one day I decided to take a chance on this recipe from Cook’s Illustrated. For dinner one night, I served steak, mashed potatoes, and a side of this broccoli. This broccoli was so good that my both hubby and I pushed the so-precious-you-only-get-them-on-special-occasion steak and potatoes off our plates and ate just the broccoli. I know you think I’m kidding. I’m not. In fact, after making this recipe to go with our dinner tonight, I ate some, and then ha some more, and then nibbled a bit more, and before I knew it, I had consumed a half pound of broccoli. It’s like candy, and I just couldn’t help myself, especially knowing that instead of indulging in the gooey chocolate covered caramel apple that was sitting next to me, I was making a nutritious choice. And thus begins what Brant and I have begun to call the “broccoli overdose.” I suppose there are worse ways to OD. :)
roasted broccoli
1 head broccoli (about 1 3/4 pounds)
3 tbsp olive oil
1/2 tsp salt
3/4 tsp sugar
Place a cooking tray in the oven and preheat you oven to 500 degrees.
While oven is preheating, cut broccoli into bite sized florets. Add olive oil and mix well.
Sprinkle salt and sugar evenly and mix thoroughly to combine.
Working quickly, remove tray from the oven, add broccoli, shake it a bit to spread the broccoli out so that it’s in a single layer, and return it to the oven.
Cook 9-11 minutes, or until broccoli is browned where it touches the pan. Serve immediately!
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Tags: 60 min or less · vegetarian
My fridge has magical abilities: it multiplies leftovers. I’m pretty sure that it’s been weeks since I’ve made a meal, and yet I am
still eating leftovers. How is this possible? On busy weeks, this magical feature works greatly to my advantage, because it means I don’t have to worry about lunch or dinner for the hubby and myself. But on weeks when work is light and my mind has a chance to wander, I cast aside these eternal leftovers and demand something new, vibrant, and exciting. The night I made this chicken was one of those nights. :)
This is an alternative to the traditional fried chicken. I actually hate almonds (I know, I know… I get groans all the time when I say this, so go ahead and throw tomatoes or something…). BUT, hating almonds aside, I decided to give this recipe a shot. And I’m glad I did! My hubby absolutely loved it and considering my almond disaffection, I thought it was pretty good, too. :)
If you like almonds or want a change from the more traditional fried chicken, try this recipe and let me know what you think! :) We served this with a fancy salad (recipe to be showcased here later!) and buttermilk biscuits.
almond crusted chicken
(from Cook’s Illustrated Quick Recipes Cookbook)
2 large eggs
1 tsp Dijon mustard
1 1/4 tsp grated orange zest from 1 orange, zested orange cut into 4 wedges
1 cup sliced almonds, processed into fine crumbs in the food processor
1/2 cup panko* or bread crumbs
4 boneless, skinless chicken cutlets (5-6 oz each), dried thoroughly with paper towels
1/2 cup vegetable oil
Combine eggs, mustard, orange zest, 1/2 tsp salt, and 1/4 tsp pepper in a shallow dish and beat lightly until ingredients are combined. (My hubby made me take a picture of this because it happened to look like a face!)
Mix the almonds and panko (or breadcrumbs) in a separate dish.
Working with one piece of chicken at a time, dip the chicken into the egg mixture using tongs, turning to coat well and allowing excess to drip off. Drop the chicken into the nut mixture and press the nuts into the chicken with your fingers.
Heat 6 tablespoons oil in a heavy-bottomed, 12-inch nonstick skillet over medium-high heat until just smoking. Place the chicken in the skillet gently and cook until golden brown and crisp on the first side, about 2½ minutes. Using tongs, flip the chicken; reduce the heat to medium and continue to cook until the meat feels firm when pressed gently, the second side is deep golden brown and crisp, and the chicken is no longer pink in the center, about 2 minutes longer.
*Panko is Japanese bread crumbs found in the Asian section of your grocery store.
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Tags: 60 min or less · chicken
As some of you know, last summer Brant and I bought a quarter of a grass fed cow and split it with a friend. We don’t recognize a lot of the beef cuts (swiss steak???), so our meals often end up with some crazy improvisations and a prayer that the particular cut that we are using is somewhat similar to the one called for in the recipe. :) Now that we are just 10 weeks away from picking up our pasture-raised pig we need to make some freezer space for all that pork. Time to eat some more beef!
Grass-fed beef cooks differently than standard corn-fed beef. Cows are fed corn because the grain causes them to gain weight faster and the result is a higher fat content in the meat. Grass fed beef is not as fatty, so you cook it at a lower heat for a shorter amount of time. Since our cooking experience has been limited to corn-fed beef, we saved some of our nicer cuts of meat until we had a better idea of how to cook them properly.
Enter last week’s sirloin steak. I found this marinade recipe on Cook’s Illustrated and wow… it was TASTY! The subtle flavors infused the meat without being overpowering. I didn’t want to waste the leftover marinade, so I just placed it in a bag and froze it for next time. As I thaw my next steak, I will also thaw the marinade and voila, a delicious dinner will be ready in a jiffy!
steak with garlic, ginger, & and soy marinade
marinade:
1/3 cup soy sauce
3 tbsp vegetable oil
3 medium garlic cloves
1 tbsp minced fresh ginger
2 tbsp dark brown sugar
2 tsp grated orange zest from one orange
1/2 tsp red pepper flakes
meat
2 pound sirloin steak (grass fed or corn fed), trimmed of excess fat
Combine all ingredients in a food processor and blend until garlic is well chopped.
Pour over steak and place in fridge for 1 hour, flipping half way through.
Sear the steak on both sides over medium high heat to seal in the juices. Then cook for 5-10 minutes until the steak is cooked through. (I like to use a thermometer so that I know whether it’s rare or medium or well done.) Remember to pull your steak off BEFORE it’s done because it will keep cooking as it rests.
Let cool for 5 minutes and then serve.
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Tags: beef
