What's Cooking?
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
What to do with broccoli?
Hi all! I'm new to this board and looking for some advice. I'm trying to eat more vegetables and so far I've only gotten as far as eating salads. Since I'm pretty sure iceberg and romaine lettuce aren't the best vegetables for you (there's not much too them), I'm trying to think of a good way to incorporate broccoli into my meals. I picked broccoli because I dislike most vegetables (especially raw) but broccoli can be good if it's cooked right. Unfortunately I'm a terrible cook (or at least inexperienced and lazy - I hate chopping ingredients). Do you have any good vegetarian recipes that incorporate broccoli?
Re: What to do with broccoli?
Yes! I toss it with a bit of olive oil, salt, and pepper (seasoned salt works great, too), then spread it out in a single layer on a baking sheet, and roast it at 495* F until the ends are starting to turn black (~20 minutes). Perfection!
Roasting is the way to go. We had some with our dinner tonight.
I trimmed up two stalks of broccoli and put the florets on a baking sheet. Drizzled with olive oil, shook a little kosher salt on it, and stuck it in the oven at 400* while I got the table set. By then, the edges were a little brown and I could hear it sizzling. Perfect! It was less than 10 minutes (Ina's recipe overcooks it IMO, but that is the one I first tried when I decided to roast it).
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I have a few broccoli incorporated recipes:
broccoli rabe or broccolini for this one: http://vinointhekitchen.blogspot.com/2011/02/campanelle-with-broccoli-raab-sausage.html
roasted: http://vinointhekitchen.blogspot.com/2012/01/slow-cooker-short-ribs-plus-veggie.html
Adventures of A Girl and Her Apron
steam it and add to pasta with an alfredo sauce.
or steam and toss with olive olive, garlic, and crushed cashews. this works even better for green beans.