“Some old-fashioned things like fresh air and sunshine are hard to beat. In our mad rush for progress and modern improvements let's be sure we take along with us all the old-fashioned things worth while.” Laura Ingalls Wilder

Sunday, January 31, 2010




Nifty Thrifty Broccoli: My kids are split on liking broccoli. I have found a way to get the one hold out child to eat his broccoli and like it. From a recently purchased large bunch of broccoli, I was able to make one meal and one side dish. The florets were used to make cream of broccoli soup, and the chunky stalks were peeled, cut into thin strips (julienne cut), sauteed in a few teaspoons of olive oil to which a clove of fresh pressed garlic was added. As soon as the broccoli strips were crisp tender, they got a little splash of soy sauce and cooked for another minute. They in no way taste like broccoli. Nathan now enjoys his 'green beans' and I dare you to tell him otherwise;)

4 comments:

Mr. H. said...

What a great way to use the broccoli stems, and one that I have never tried. We do grate them up and toss on our salads and find that the stems are just as delicious as the florets. I will have to try these "beans" out on the grandson this summer.

Cindy (Letters From Midlife) said...

This sounds good. Broccoli is actually one of my favorite veggies.

Rebecca said...

Thanks for posting the way you use the stems! I will definitely do it with the next bunch I use. (I'm hoping I have a bunch in the hydra- tor right now, actually!)

Weeble's Wobble said...

What a great idea for using up those stems!! I'm definitely going to try it!