Nutty Broccoli

  • 1 lb broccoli, trimmed and cut into 2″ pieces
  • 2 Tbs butter
  • 1/2 tsp zested (or finely shredded) orange peel
  • 2 Tbs fresh orange juice
  • 1/4 tsp salt
  • 3 Tbs pine nuts or chopped pecans, toasted
  • orange wedges (optional)
  • egg (optional)

If desired, cut broccoli stem pieces lengthwise in half.

Place vegetable steamer basket in a 3-qt saucepan.  Add water to just-below-the-bottom-of-the-basket height.  Bring water to boiling.  Add broccoli to steamer basket; cover and reduce heat.

Steam 8-10 minutes or until broccoli stalks are tender.  Transfer broccoli to a serving dish.

Meanwhile, in 8″ skillet, dry roast nuts, stirring frequently, until lightly browned.  Add butter and heat until melted.  Then stir in shredded orange peel; cook and stir 1-2 minutes.  Carefully add orange juice and cook for 10 seconds.  Remove from heat; stir in desired salt.  Pour over broccoli; stir well to lightly coat broccoli in butter.

Serve with orange wedges.  I often also fry up an egg in the butter-orange skillet and call it a complete breakfast. 😀

This makes multiple servings of broccoli, though, obviously.  An entire pound, jeez, I shouldn’t have to specify this. But some of that broccoli becomes breakfast for that morning, that’s all I’m trying to say here.  Maybe I’m over-thinking this.

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Sunflower Raisin Broccoli Salad

  • 3 bunches broccoli flowerets
  • 2 c. white raisins
  • 2 c. sunflower seeds
  • 2 c. finely chopped red onion
  • 1 ½ c. fried, crispy, crumbled bacon
  • 1 ½ c. mayonnaise**
  • ¾ c. sugar
  • 2 Tbsp. cider vinegar

Cook bacon until it’s crumbly-crisp.  When bacon is finished cooking, crumble into bits approximately the same size as the raisins.

Wash broccoli and cut into small flowerets and finely chop the red onion.

In large bowl, toss broccoli with raisins, sunflower seeds, and chopped red onion.  Set in refrigerator to cool.

In medium bowl, mix mayonnaise (do not attempt to substitute salad dressing) with sugar and vinegar; blend until smooth.

Just before serving, add mayonnaise dressing and bacon bits to the large bowl.  Stir until all ingredients are coated.

Makes a large (party- or potluck-sized) bowl, but is easy to divide recipe into thirds.

**nomnompaleo’s good homemade mayo: In large bowl, mix 1 large egg yolk, 1/4 tsp salt, 1/4 tsp Dijon mustard, 1.5 tsp lemon juice, 1 tsp white vinegar until homogeneous.  Then, stirring continuously, add 1/4 c. avocado oil in a steady stream, and whisk ~30 seconds.  Then add the last 1/4 c. avocado oil all at once and whisk to emulsify the mayo completely.

Source: grandmother