ROTW: Simply Delicious Broccoli
One of my earliest posts on this blog was an ode to brassica, better known as broccoli (image: Sam Ley, Creative Commons). I wrote then:
PR lessons can come from the strangest places. Now, I’m not going to create a laundry list, but as I was cooking dinner last night, the broccoli florets that I was steaming looked me square in the face and said: “Is your PR as good as we are?”
I still think it’s a fun read on what PR can and can’t be, but today I wanted to share a quick and easy recipe for what is apparently one of America’s most-loved vegetables.
Here’s my Really Simple Broccoli, especially for Jeremy Meyers, Patrick Johnson, PR@GeorgiaState, Samantha Ogborn, Clay Hebert, and Alison Driscoll. Peeps and tweeps, I hope you enjoy it.
Ingredients (you can’t get much simpler than this)
Guilt-free Shepherd’s Pie
I know what you’re thinking: since when was Shepherd’s Pie a guilty pleasure?
The guilt is more a personal thing; looking through this blog, I realized I hadn’t posted a recipe in a couple of months.
Ouch.
Well, blame #snowmageddon. How on earth am I supposed to keep up the cooking/blogging end of things when 3+ feet of snow has only just disappeared?
At any rate, here we go again. This is my version of a classic comfort dish, using cauliflower instead of potatoes to cut down on the “bad” carbs. I hope you enjoy it.
Ingredients
1 lb low-fat ground turkey and/or 1 packet flavored sausage (I like Aidells); 1 white onion; 1 cup celery; 1 cup carrots; 1 tbsp olive oil; 1 large cauliflower; 1/2 cup low-fat cheese, grated; 1 tbsp Smart Balance spread; 1/2 cup chopped fresh parsley; salt & pepper to taste.
This Spaghetti Ain’t Squashed
Winter’s been quite severe so far, what with our area’s first blizzard of the 21st century and foot-upon-foot of snow and ice.
Brr. It was fun when the snow first came down but after that, not so much.
Weather like that makes one yearn for steamy food, doesn’t it? So this holiday season, I cooked what is fast becoming a Burke family “heirloom-in-waiting”; a marinara sauce my brother-in-law learned of from a friend, and that I’ve been experimenting with as well. It’s delish.
Unfortunately you’re not getting that recipe from me today.
Not because I’m being selfish, but mostly because I don’t have any photographs of it, and it deserves to be seen as well as eaten.
What I do think you should try to make, though, is this extremely easy and tasty recipe from Martha Rose Shulman for spaghetti squash. It’s incredible. I’ve started cooking it in place of pasta to go with the marinara. In fact, I don’t know if I’ll ever eat pasta again, when spaghetti squash is such a delicious and healthful alternative.
