On Sun, 05 Apr 2009 09:44:55 -0500, Omelet >
wrote:
>In article >,
> "jmcquown" > wrote:
>
>> "Omelet" > wrote in message
>> news
>> > In article >,
>> > "jmcquown" > wrote:
>> >
>> >> "Omelet" > wrote in message
>> >> news
>> >> > For me, it's a toss up between Asparagus and Artichokes.
>> >> > Followed by Swiss Chard, Spinach and Bok Choy.
>> >> >
>> >> > I love leafy greens! Must have been a bunny in a past life. :-)
>> >> > --
>> >> > Peace! Om
>> >> >
>> >>
>> >> I'd have to say broccoli.
>> >>
>> >> Jill
>> >
>> > How do you prep it? I generally just steam it.
>> > --
>> > Peace! Om
>> >
>>
>> Same here. Cut off the florets and steam them. The stems are great (I
>> freeze them) for adding to stock prep.
>>
>> Jill
>
>Sunny did Tempura with broccoli last night. It was really quite good
>and that was the first time I'd had it that way.
Please try roasting them after drizzling them with olive oil and s&P.
I then sprinkle them with a spice blend like Dukkah blend or Ms. Dash
or Spike.
@@@@@ Now You're Cooking! Export Format
Dukkah Blend, Jeremy's Egyptian
none
1 pound almonds or hazelnuts
3 1/2 oz chili flakes (preferably aleppo)
1 oz garlic powder
3 oz cumin seed; toasted and ground
3/4 oz lemon zest
zested with a microplane and; dried in the oven 175*
1 oz malden salt*
Roast your nuts in 350F for about 15 minutes or until fragrant. Watch
the nuts - don't burn! After cooling, rub as much of the skins off as
possible. (I buy already roasted and don't bother with the roasting
and skinning. I've made it both ways and don't see a difference)
Rough chop the nuts in a food processor. Add the rest of the
ingredients and pulse the food processor until they are fully
incorporated.
Cool, store in container with tight lid on countertop. I promise it
won't last long - you'll use it on everything! Try sprinkling on
salads, steamed vegetables, roasted chicken, fish or shrimp, topping
for a roasted garlic & broccoli soup,
*If you can't find Malden satl use sea salt.
Notes: Jaden's Steamy Kitchen
** Exported from Now You're Cooking! v5.84 **
koko
--
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/01