Friday, March 15, 2013

eat your veggies

This week, we've been mostly living off of all the leftovers from the food I cooked for our weekend with friends, but I did have to make a few things to supplement.  I roasted a chicken, which we've enjoyed for lunch and dinner, and I made up a new broccoli dish to go with it. 
Disclaimer: we almost never eat frozen vegetables.  I usually feel like they taste floppy and bland compared to fresh and can't bring myself to cook them. 

But I totally loved this broccoli dish.  I threw in several favorite flavors and some nuts (for crunch) and I found myself thinking that frozen veggies aren't that bad after all. 
Garlic Broccoli with Cashews (serves 2-3)
Heat 1-2 Tbsp. olive oil in a large skillet over medium heat.  Add 2-3 cloves chopped garlic and sauté for 3 minutes. 

Add 8 oz. thawed frozen broccoli to the skillet- thawed frozen broccoli sounds confusing, but you know what I mean, right?
Stir to coat broccoli with oil and garlic and cook over medium low heat 6-8 minutes until broccoli is heated through.

Chop 2 Tbsp. cashews and sprinkle on top of broccoli.  Crumble goat cheese on top as well and serve. 

The garlic and cashews remind me of Chinese food and I love the balance of salty and sweet.  I think that this dish is best eaten right after you cook it, so I made just enough for the two of us each night.  But, as you can see, it takes about 10 minutes total, so it's a very easy thing to whip up. 
Do you have exciting plans for the weekend?  We're sourcing fabric for more bow ties and hoping to enjoy some warm weather!

1 comment:

  1. I think the reason people don't like frozen veggies, or cooked veggies of any kind, is that the vegetables are often overcooked. Try cooking frozen veggies less than the time indicated on the package - just until heated. I find that frozen veggies are a quick, easy and inexpensive way to add produce to a meal, especially in the winter when it is harder to buy "fresh" produce.



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