Broccoli is one of those super vegetables– you know the type– high in Vitamin C and fiber, a boost for your immune system to help fight off bacteria and viruses, and it supposedly helps fight cancer and heart disease. So I try to serve it as often as possible. I grew some for the first time last year and was surprised at how easy and high-producing it was. So this year I planted about 12 plants in late fall, and I’m getting a bumper crop!
Normally I steam it, but lately I’ve been microwaving it– a crown or two, chopped in bite-sized pieces, with about a tablespoon of water and a tablespoon of butter in a covered dish. (In my opinion, the bit of fat that the butter adds is worth the cost because of the wonderful flavor it gives the broccoli!)
But over the holidays, I made a broccoli salad for our get-togethers. It’s very colorful, and when I serve it in my red Fiesta bowl it just looks like Christmas! But it’s really good for any time, even at home when it’s just your family.
Make as much as you want– depending on the number of servings and whether or not you like leftovers. This is enough to serve 6-8, especially if you have lots of other food like we do at our house at Christmas!
- 2-3 crowns of broccoli. Rinse and chop in bite-sized pieces. The good thing about using your own fresh for the garden is that you can pick it when it’s still really tender and use the stems too.
- Peel and chop 2-3 carrots. I like the carrots chopped pretty finely. You can also grate them coarsely.
- Cook 2-3 slices of bacon and chop.
- Add 1/4- 1/2 cup of finely chopped green or purple onion. (Remember your goal is to be colorful.)
- Add 2-3 TBS of craisins.
mix it all together, then make your dressing:
- 1/2 to 3/4 cup mayonnaise
- 2-4 TBS agave nectar or other sweetener- You can use whatever you like– honey, sugar, Splenda… As much or little as you like.
- 1-2 TBS rice or rice wine vinegar.
- 1 TBS Dijon mustard (optional– I didn’t use it this time, but lots of times I do.)
- a sprinkle (1/8 tsp maybe?) of salt
I’m not normally much of a taster while I cook, but I do taste this and adjust it as I go. I like mine pretty sweet, and I like more dressing than is probably healthy! So you’ll have to adjust it to your taste, then add to it and mix it up, and add more until you get the right amount. If you have some left over, just save it for salad dressing– add a little olive oil till it’s the right texture.
This is the last of Auntie Em’s Holiday Cooking 2012– I hope you have enjoyed sharing the holidays with us!