Showing posts with label side. Show all posts
Showing posts with label side. Show all posts

Thursday, February 5, 2015

Frying all the Potatoes

I may have mentioned a few weeks ago that the boyfriend got me a deep fryer for Christmas. This was both a great gift for me and a self-serving gift for himself. I think he really just wanted some french fries!

I have always been nervous about deep frying. Heating a giant vat of oil to over 300 degrees just seemed like a dangerous proposition. My new deep fryer takes away all the fear and I've been having a great time frying everything! Chicken tenders, chicken wings, donuts and of course, french fries.


I have finally been able to put my French Fries cookbook to good use. I've tried a few methods to get the perfect golden crunch on my fries, the frying method from this cookbook delivers the most delicious and consistent results. I'm thinking of making my way through this cookbook, cover to cover.

I may put on twenty pounds this year...

In other news, I'm putting my gym membership to good use!

Tuesday, August 19, 2014

CTB 2014 - Williams Sonoma - New York

I have two full containers of corn meal in my cupboard. I was making pizza and bought some. Then I was making another pizza and bought another one. What's a girl to do with all that corn meal? 

Make fried polenta!


This stuff is so freaking good. It's a side that takes a bit of preparation, but it's totally worth it. 

I made a similar recipe many many years ago, when I was still in grad school. When I happened on this recipe in the Williams-Sonoma - New York City cookbook, I knew that I had to make them again. Especially since this recipe was classed up with mushrooms and mascarpone cheese. 

You should definitely make this for dinner. It's ah-mazing!

Tuesday, July 29, 2014

CTB 2014 - The Little Paris Kitchen

I can't believe that we are already in the final days of July! Where has this summer gone? Last summer was so different from this one. I was unemployed, enjoying a summer of job hunting and severance checks. Each day was long and filled with 6-mile runs, trips to Manhattan and working on my blogs.

This summer I'm working at a new company, traveling constantly and rarely getting into the kitchen. I'm so far behind on my 2014 challenge, I'll have to make something from two cookbooks each day just to make it by the end of the year!


In an effort to make a little headway on my Cook the Books challenge, I made dinner from three different cookbooks last week.  Today, we start off with the side dish - Asperges a la Parisienne from Rachel Khoo.

I first saw Rachel Khoo, on The Cooking Channel, years ago. Her simple and elegant way in the kitchen made me want to pick up, move to Paris, and cook in a tiny kitchen too. When I saw that she had a cookbook out, I knew I just had to have it.  The pages are filled with very simple and beautiful French recipes and some of the most pretty pictures around. She has a new cookbook out - "Sweet and Savory Pates." I'm tempted to pick it up, since this first book has been so perfect. Though I'm not sure how much pate I need in my life!


If you are looking for a simple and semi-light side dish for your dinner this week, pick up some asparagus and heavy cream. You probably already have most of the ingredients in your pantry!

Tuesday, June 25, 2013

Spice-rubbed Chicken & Gratin Dauphinois

It's officially summer around here and it finally feels like it!  We've been hovering right around ninety degrees here in the tri-state area all week.  And I love it.  Love!  Of course my hair has been all sorts of crazy in this high humidity, but since I don't have a job right now, who cares! 

I've fallen into a pretty good routine through my unemployed weeks.  Generally Monday is my cleaning house day.  I'll do the laundry, vacuum and dust the apartment, run boring errands and cook the fanciest meal of the week.  By Tuesday I've run out of task-oriented things to do and tackle projects that have been sitting around for a while.  I'm talking scrapbooking, closet organizing, de-cluttering.


When Wednesday rolls around I don't really have much to do around the house, so I text some OSI friends and get together for brunch or lunch.  (This week we're heading to Clinton Street Bakery for brunch and then shopping for interview clothes in SOHO!)  Wednesday night used to be Boyfriends night to cook, but since I'm home already and he doesn't really like to cook, I've taken it back.

By the time Thursday comes, I'm starting to get a little bored at home.  I usually will jump on my bike and head to the local park for relaxing and reading in the sun.  Thursday usually also means I've run out of fruits and vegetables and a Whole Foods run is necessary. 


Friday is Treat Yourself! day.  This week that consists of an orthodontist appointment!  Thrilling.  Generally it means I hang out at Starbucks then head across the street to the nail salon.  Mostly I'm just excited for Friday because it means the weekend is here and I get to spend time with BF.  It's his job to entertain me through the weekend!

Thursday, May 9, 2013

Keeping it Simple

Is it me, or has this been the longest week ever?  Usually I'm pretty excited once Wednesday rolls around.  After lunch on Wednesday, I'm cheerful and happy to be on my way out of the work week.  How different this is from my thoughts just a year and a half ago!  When I first got my job, I was just so happy to have weekends off, the work week flew by.  How quickly you get used to things!


I think this week has felt super long because nothing has been going right!  Reaction after reaction failed this week.  Thankfully I was able to figure out what was going wrong late last night.  Here's hoping I can parlay that bit of good science into more success today and tomorrow.


Today I've made you something super simple and delicious.  Roquefort potatoes!  Fingerling potatoes, Roquefort cheese and Bartlett pears.  Add a a little salt and pepper and you've got an amazing side!  Just be sure to watch your fingers when working with a mandoline.  My thumb is a little worse off after making these potatoes!

Tuesday, December 4, 2012

Apricot-garlic Pork Tenderloin and Potatoes and Fennel

Top Ten Ways
To Avoid Illness while Riding NYC Public Transit

1. Purchase a Hazmat suit.  Paint it to look like it isn't a Hazmat suit, as the NYC police might find you a little suspicious wearing a Hazmat suit on the subway.  Paint your Hazmat suit to look like a nice Italian three piece, wear at all times when riding transit.

2. Avoid licking the hand rails.  Seriously people, those are dirty.  Do you know how many thousands of people ride the subway everyday?

3. Listen before you sit down.  Hear any hacking coughs, snuffly noses or loud sneezers?  Don't sit next to those people, they want to share their virus with you.

4. Don't ride NYC public transit.  Walking is good for you, especially if you have to go fifty blocks and it's below freezing.  Think of how many calories you're burning!

5. Invest in face masks.  If anyone looks at you strange, just start speaking Japanese.  They'll realize you are from Japan, where face masks are totally normal.

6. Don't touch anything!  Don't even lean against the wall.  Just stand in the middle of the train car and maintain perfect balance until your stop.  This is especially easy when you are riding with a friend.  Let them hold the bar, you just grab tight! 

7. Keep your gloves on.  Make sure they are those big fuzzy ones.  You'll be less likely to itch your eyeball while wearing big fuzzy gloves.  Think muppet-like.

8. Get a train car all to yourself.  I've seen this technique done only once.  I'm going to warn you, it involves not showering for a long, long time.  Maybe this should be a "last resort" kind of suggestion.

9. Bring your own air supply.  This will most likely take the form of a scuba diving system.  Wearing a wetsuit is just optional, a fabulous option!

10.  Get a flu shot.  Don't tell anyone you got a flu shot as they will inevitably try to punch you in the arm.

If only I had this all figured out two weeks ago, when I contracted some form of NYC cold virus.  If I was going to be sick, I wasn't going to do it by myself.  I managed to get BF sick too!  The Wilde kitchen has been quiet and the Wilde household got extremely dirty.  Nobody wants to do laundry/dishes/pick up anything while sick, right?


We are both finally on the mend and I made us some dinner last night.  This was so delicious and simple, I might even make something similar to it for Christmas dinner.  It was so easy, I was actually able to get everything cooked and ready at the same time.  Give one recipe a try, or try all three!


Tuesday, May 29, 2012

Island Sides

The past few days have been feeling more Caribbean-like up here in the northeast. I stepped off the train this morning and was greeted by a hot, humid gust of Long Island wind. Not only is the morning heat very reminiscent of the islands, these afternoon thunderstorms are too!


There is just one big difference between enjoying Caribbean weather while on vacation and suffering through it on a regular day. I try to look presentable when going to work where I don't even bother with mascara on vacation. This humidity is making my hair straightener work overtime! Even after ten minutes with the iron, all of my hard work is undone upon opening the front door!


Luckily I have an appointment at the salon this weekend, where I will cut several inches off my hair. This will make it lighter and easier to curl. The straight-haired days of winter are over. Time to embrace bouncy curls once again! (Which means its also time to confuse my male coworkers with my ever changing hair.)


Monday, May 16, 2011

Parmesan Zucchini

I can’t believe that I’ve been living in Connecticut for almost a year now. This past year has flow by in the blink of an eye and I’ve really enjoyed being back East. Sure, there are things I miss about being in Colorado. All my crazy gym friends and teaching classes every week. My expansive mountain view apartment and its separate rooms. The crazy Colorado weather and its wide open skies.


I have come to learn that Connecticut has lots of great things too. I love being able to walk everywhere that I need to go, I haven’t driven in months. The changing seasons here in the East are all so pretty, my parents and I enjoyed going ‘leaf peeping’ this fall. I’ve met some pretty amazing people here too.


Those people I’m talking about are my Monday night girls. My Monday nights used to be full of work, dinner then sleep. Now they are filled with conversations, laughs, good food and chick TV. Being in the chemistry world it’s rare that you find a group of girls and I’ve found a great group.


Each Monday we start by heading to K’s house and making dinner. Last week it was feeling very spring-like and we grilled out. By ‘we’ I mean K cooked and L and I watched. This recipe today comes from last week’s dinner, our delicious and cheesey side dish. The main dish, while tasty, was a little more carbonized than I usually prefer... I’m never coming over and eating free food again K! (I’m just kidding, I’ll be over around 7!)

Wednesday, May 11, 2011

Apple Ginger Chicken & Curried Rice

Living in a university town, you get used to the ebb and flow of population. You brace yourself for the influx of bright-eyed students in September. You get used to standing in line for your burrito at Chipotle. You drive your car cautiously to avoid running over the absentminded undergrads. And you wait for this time of year. You revel in this time of year.



Having lived in university towns for the past eight years I have gotten used to all of the intricacies of the situation. It was most prevalent when I lived in Madison. Being a graduate student is totally different from being an undergrad, especially those in the hard sciences. You live and breathe your degree. There are no spring breaks or summer vacations, it’s five years of working and you don’t want to wait in line to get your lunch.

Madison, Wisconsin has a population of two hundred thousand people. The University of Wisconsin has a student enrollment of forty thousand. The population of Madison jumps by 15-20% every September when the students move into their dorms and off-campus apartments. Now, I’m sure that when I was an undergrad I was really smart. I looked both ways before crossing the street. I didn’t ask crazy questions during o chem recitation. I didn’t wear Uggs and sweatpants to school (this is true, Uggs look like potatoes and sweatpants are for bedtime). And I’m sure that you all were/are wonderful undergrads as well.


When you are a grad student, beaten down by your classes and research, the energy and enthusiasm of an undergrad is wearing. You stand there, looking at your class, thinking “how many more classes until I’m finished?” Luckily I taught organic chemistry lab, so I’m pretty sure everyone sitting there was thinking the exact same thing.

Then, at last, that day rolls around. The last day of exams, followed by graduation and then… Move out day! And they’re gone! The graduate students can finally go outside and enjoy lunch once again. Free from the danger of falling in stride with a group of bubbly undergrads on their way to play Frisbee at noon on Tuesday. No more standing on the bus, waiting in line at Hawks or worrying about taking out a group of girls standing in the middle of the street. The terrace grill opens and those brats smell like freedom! Well, at least for those twenty minutes before you have to head back to the lab.


Oh, and if you live in Wisconsin and have to cross University Avenue… Please do not hit the crosswalk button. It won’t make the light change faster. It’s only for the blind people, hence the sign that says “Press button for audible walk.” Thanks!

Wednesday, February 9, 2011

Mustard-Glazed Chicken

Sometimes a girl gets a little busy. So busy that she hasn’t had a haircut since July. So busy that her car registration has been expired for a week and she hasn’t been able to go to the DMV and get new plates. So busy that she has to go to the dollar store and buy milk (yes, they sell milk! And boxed brownie mix…). Yes, life tends to pile up around here. Although I consider today a big win, because I put the dishes in the dishwasher, then I turned it on. Boo-yeah, clean dishes.



And even the haircut isn’t that bad. When I moved from Colorado to Connecticut, I spent two fabulous weeks visiting friends, family and boyfriend in Buffalo. I like going to Buffalo in the summer, it’s so nice out. I spent time in the garden with my mom, well, she gardened, I rolled around the lawn with the dog. I went for a long bike ride along the Niagara river with my dad, then we ate our weight in ice cream. I went to my brothers new house and saw all of the work that he’s put into it. Dude knows how to handle a table saw, I was very impressed. I know how to put together Ikea furniture.

The most hilarious time was going to the salon with my mom. When I first got home she mentioned that she had a hair appointment and perhaps I would like to get my hair done too? But why? You don’t like my hair? It’s so pretty. When was my last haircut? Ummm, right before my thesis defense… in August… of 2008. That’s right, two whole years since my last haircut! When I arrived at the salon the stylist asked what I wanted to do with it. I suggested that we cut off enough so that my mom didn’t think I looked like a homeless person anymore. Stylist laughed, but she thought I looked like a homeless person too. At least she complimented my jeans.


So I figure I have at least another year and a half before I really have to get another haircut. In the meantime I’ll try to head to the grocery store. This dinner, while delicious, was made out of necessity. I had a half bag of carrots in my fridge, leftover from making chili. I had some chicken quarters, purchased and frozen three weeks ago while on sale. Everything else you need to make this meal will most likely be located in your pantry. Feel free to use dried herbs, I know I did!

Monday, January 31, 2011

Buttermilk Cornbread

It’s the end of healthy January month, how did you do? Were you eating your vegetables and getting more exercise? I have to be truthful with you. While I’ve been posting all of these good for you, lower calories recipes for you, I’ve been secretly stockpiling deliciously evil, high fat treats. I know, I’m terrible. You’re in for a dangerous February!



Along with those sneaky desserts, I’ve been eating lots of soup. It’s been that kind of winter in the Northeast, a soup-eating winter. In fact there is another weather front heading for us tonight! The television keeps warning me about it every fifteen minutes. Warning, warning! Snow is coming! Then some ice, lots and lots of ice! Then you’re going to fall down tomorrow morning on your walk into work. Thank you television, now I know to wrap myself in plastic and pillows before I leave for work in the morning.


While the soup has been nothing spectacular, recipes still in the works, I do have some amazing cornbread to share with you. I have tried a lot of cornbread recipes, because nothing is better with soup. They are all different, too bland, too sweet, to bicarby (note: use baking powder when directed, not baking soda). This has become my favorite, it goes perfectly with chili. It’s best right out of the oven, crunchy around the edges and soft in the middle. Now go warm up and watch the snow come down.

Friday, November 19, 2010

Thanksgiving 2010 - Stuffing Cupcakes


I saved the best, and my favorite, for last. Stuffing may not be the most healthy thing in the world, but it is what reminds me of thanksgiving the most. It’s not the smell of roasted turkey or the pumpkin pie, it’s the stuffing. Although I don’t know if you call this stuffing, since it’s not stuffed inside a turkey. Does that make this dressing? Whatever, it’s delicious.



This year I’ve taken my traditional stuffing and portioned it out in handy cupcake form! It’s a Cupcake 24-7/Thanksgiving 2010 post! Don’t fall out of your chair. Also, I want you to get some more nutrients, so this stuffing is packed with fruits and whole grains. And a half a stick of butter. What? It was necessary! Just eat it.

Thursday, November 18, 2010

Thanksgiving 2010 - Sage Oven Fries

Okay, I’ve said it before. Potatoes at Thanksgiving time should be mashed. However, this year, for our healthy goals, we are having them baked. I know, I know. Sacrilege. When I read this recipe I just knew that it would fit in so well with our health conscious goals, plus these potatoes are so pretty! Roasted potatoes with crispy sage leaves, yum. Enjoy.


Sage Oven Fries

This recipe is said to serve four people (three slices a piece).  If you are having more people simply scale!  The sage leaves get all crispy and the potatos get this amazing crust on the edges.  You won't miss mashed potatos one bit!  Okay, maybe a little.  If you want to splurge then feel free to use this recipe!

2 baking potatoes
Olive oil
Kosher salt
12 sage leaves

Preheat the oven to 400 F.

Wash your potatoes and slice each potato into 6 slices. Place in a bowl and coat with olive oil and a dash of salt. Place on a baking sheet and roast for 40 minutes.

Coat sage leaves with a little olive oil. Take baking sheet out of the oven. Place one sage leaf on top of each potato slice, then flip over. Cook for 10 more minutes. Serve immediately.

Wednesday, November 17, 2010

Thanksgiving 2010 - Whole Wheat Dinner Rolls

Now I know making your own rolls sounds like a lot of work, but they are completely worth it. Buying rolls leaves a big question mark on your plate. Unless you buy your rolls from a bakery, it is likely that they have been plumped up the preservatives. Being a chemist, I will be the last person to tell you not to eat chemicals, I just think fresh tastes better! The rule of “Don’t eat anything you can pronounce” doesn’t really apply to someone who got their PhD in organic chemistry. Not only can I pronounce it, I can also draw you a picture of it.


So I made you some rolls, which I suppose could classify under the Cupcake 24-7 project. Although I can’t take credit for these rolls being in the shape of cupcakes, the recipe made the suggestion. I digress! You’ll see I’ve prepared you some traditional pull-apart rolls as well as the clover-leaf rolls. Rolls are really my favorite part of the meal. I think that everything on the plate marries well with rolls. Dunk them in gravy, use them to corral some cranberries, even use them to clean your plate. Rolls are multi-purpose food entities!


By making your rolls, you control the health quotient. I’ve modified a classic dinner roll recipe to be higher in fiber and lower in fat. Except the butter, you can’t replace the butter in the babies. They just wouldn’t be the same! Now you can prepare the dough in the morning and stop before the second rise. Cover your rolls and put them in the oven to hold them until baking. Just be sure to bring them out about two hours before dinnertime. You need to give them time to warm to room temperature and complete their second rise before baking.


Whole Wheat Dinner Rolls

1 pkg active dry yeast (2 ½ tsp)
¼ c warm water
1 c milk (I went with skim, but use whatever you have on hand)
2 tbsp sugar
2 eggs
6 tbsp butter
2 c Whole wheat flour
2 ½ c all-purpose flour (plus extra as needed)
2 tsp salt

Combine warm water and yeast in a small bowl and allow to sit for 5 minutes. Once the yeast is awake and foamy, add remaining ingredients. Stir with a wooden spoon until the dough forms a mass. Dump out onto a floured surface and knead for 5-7 minutes. Your dough with be soft and tacky, but not sticky.

Shape dough into a ball and place in a lightly oiled bowl. Turn to coat the dough in oil. Cover bowl with plastic wrap and let dough rise in a warm spot for 1 ½-2 hours, or until doubled in size (It took me about 1h 45m).

While you are waiting, spray a 9-inch round cake pan and a 12-cup muffin pan generously with spray oil.

Punch down the dough and turn out onto the counter. Cut dough in half. For the clover-leaf rolls cut dough into 12 equal portions. Then cut each piece into 3 pieces. Roll these small pieces into little balls. Place 3 balls into each muffin cup. Cover with a kitchen towel and set aside.

For the pull-apart rolls, cut dough into 8 equal pieces. Roll the dough into balls. Place 7 pieces around the edge of the cake pan and one in the middle. Cover with a kitchen towel and set aside to rise for about 30-45 minutes. They should be puffy!

If you would like shiny rolls, take one egg. Beat said egg. Brush tops of the rolls with beaten egg. Heat your oven to 400 F and bake the rolls for 20-25 minutes. They should be golden brown and delicious looking. Serve as soon as you can!

Tuesday, November 16, 2010

Thanksgiving 2010 - Nutty Green Beans

Let’s keep this one simple! What else do you need for thanksgiving dinner? Sides! A friend of mine posted, just today, how she hates thanksgiving food. Can you believe it? But some things I have to agree with her about. Green bean casserole? I have never had this side dish in all my years of celebrating thanksgiving. And thanksgiving was well celebrated when I was little.


All of my aunts and uncles (my dad’s siblings to be exact), and all of my cousins, would gather in the tiny house with my tiny gram and eat lots of food. Everyone would bring something to share. My Aunt Nancy would bring squash, grown from her own garden. My mom and I would spend the morning making a very fancy jell-o dessert (it’s awesome, I’ll share some day). My Uncle Mike would bring a big pasta dish, full of cheese and deliciousness. Tiny Gram and Aunt Aileen would spend the day roasting the turkey. And some lamb. Gram didn’t like turkey.


Yet no one thought to bring a green bean casserole. I’ve seen the French’s commercials around this time of year but I had to google it to find out exactly what it entailed. And Jolene, I have to agree. Cream of mushroom soup with green beans and cheddar French fried onions? I cannot think of anything else you could do to lovely green beans to make them less healthy! Maybe mix in some cheese? So toss the fried onions and condensed soup. Get ready for some real flavor and all for only 45 calories a serving!

Wednesday, September 29, 2010

Mashed Potatoes with Blue cheese and Thyme

Okay, so things around the Wilde household are a little crazy at the moment. Let’s see if you can keep up… 1. Boyfriend and I are heading to Europe on Thursday, where we will road trip across the continent. 2. Job hunting season is upon us and I have an interview today. 3. I am trying to finish three projects before I leave for my dream job. I’m tired already. So what to eat for dinner when you have no time to make anything? Mashed Potatoes!


Now listen, I’m well versed in nutrition facts (I also work in the fitness industry as well as the lab), I know that potatoes alone do not make a meal. But when you add cheese, then you have dinner.  No, really. Mashed potatoes are easy. If you want to be really lazy you don’t even have to peel the potatoes before cooking them! I found the extra five minutes to do that, because I am not a fan of potato skin, unless they are drowned in cheddar cheese and bacon.


These mashed potatoes are just yummy. And nothing is more satisfying after a long day of packing, chemistrying and stressing, than a yummy dinner. The hint of thyme and the kick of blue cheese make it hard to stop yourself from eating the entire pot.  Maybe just throw down a V8 also, pretend like you're a healthy eater.


On a side note, while boyfriend and I are in Europe I have to decide whether to post the recipes I have stored away on my computer or to share our European vacation.  If you have a preference let me know!  I would be happy to share our destinations, adventures and eats!

Thursday, September 2, 2010

Chilled Asparagus Salad

Boulder, Colorado is many things. It is crazy beautiful (I have included pictures as proof). There are too many things to do. The weather is fantastic year-round. It is the gateway to the Rockies. Boulder has so much going for it.


The one thing that Boulder has going against it? Boulder is very far from Home. I can tell you exactly how far it is… Two full days in a car, driving through endless corn fields, then endless nothingness (aka Nebraska. Sorry Nebraska, you know you’re empty). Buffalo, New York to Boulder, Colorado is a twenty-four hour drive, through seven states, gaining thousands of feet in altitude. If you want to fly back home to Buffalo it takes at least five hours. Along the way you lose two hours by way of the time zone change.


It is because of this distance that I took very few trips home during my time there. And because of this, I am so glad for the friends that I made in Colorado. The people of Colorado are unbelievably friendly, kind people. My friends in the west are exactly that.


Last Christmas I found myself an orphan. Staying in Colorado for the holidays to work, dog watch and teach a ridiculous number of group X classes. My fabulous Colorado friends would not hear of me spending the holiday by myself. I cannot thank them enough for their kindness of inviting me into the fold with their family.


What a fantastic Christmas dinner! Craziness, happiness, good food and good conversation. From this dinner I learned several things. 1. I have very little in common with a republican from Montana :) 2. I betray my nerdiness by stating that I’ve seen all of the Star Trek movies. (It’s true. And I’ve had several conversations about what the titles of all of them are.) 3. Jello is still delicious and 4. Even eight-year-olds like this asparagus dish.

My many thanks and lots of love goes to my friends in Colorado. I also send you this recipe, enjoy.



Wednesday, August 25, 2010

Soy Lemon Broccoli

There are quite a few things that my father and I have in common. We have the same brown eyes (although I often long for my mother’s green eyes), we are both huge nerds (c’mon, PhD chemist here and chemical engineer there, there’s no denying it) and we both excel at calculus. Maybe that last one falls in with the second one… There is one thing that we share that no one else in my family does, a love of broccoli. My mother and brother won’t go near the stuff.

Broccoli (aka little trees) has long been a dinnertime staple in the Wilde kitchen. It just was never made in very large bunches. Growing up, we would get the packages of frozen broccoli from the giant and boil it up for dinner. The little trees would be passed around the table, mostly missing one half of the table. Mom, being a grown-up, was allowed to pass. Brother, being only a year older than me, was forced to put a few trees on his plate (where they would be pushed around for a while before being tossed in the garbage). My Dad and I would generously pile those little trees on our plates.



Personally, I was a big fan of the “leafy” part. I thought they had more flavor and were also way more interesting. The trunk of the tree was less appetizing, but I ate it nonetheless. Broccoli would make the rounds in the vegetable cycle. Corn, peas, green beans, broccoli, anything that the giant had frozen and sent to Wegmans, they all made their appearance in the vegetable cycle. Broccoli was a favorite in the line-up, I could have done without the frozen peas, they were gross.

It wasn’t until years later, living on my own, that I discovered the virtues of fresh broccoli. Buying a crown of broccoli and cooking it up yielded a far more flavorful result than frozen broccoli. Adding things to the broccoli, rather than just eating it plain? Genius.

This dish takes a whole of ten minutes to prepare. Make it when you have no idea what else to put on your plate; you will be very happy with yourself. It is the perfect combination of salty soy sauce and bright lemon. Try not to pair it with an overwhelming main course. Something simple like a roasted chicken or a plain steak would do the trick.



Soy Lemon Broccoli


2 cups broccoli florets

1 tbsp olive oil

2 garlic cloves, minced

1 tbsp lemon juice

1 tbsp soy sauce



1. Heat olive oil in sauté pan to medium heat

2. Add garlic and cook for 2 minutes

3. Add broccoli and 3 tbsp water. Cover and allow to cook for 5 minutes

4. Add lemon juice and soy sauce and cook uncovered for another 2-3 minutes.

5. If you find that you added too much water, but your broccoli is done, remove the broccoli and allow sauce to reduce and thicken, then pour over broccoli.
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