Spicy Broccoli

When I was little I always hated broccoli. Actually, correction, I hated the idea of broccoli. It seems that at some point, all kids decide that broccoli is the most disgusting, repulsive, sickening vegetable on the planet. Luckily, I’ve matured (somewhat) since those days and now I wholeheartedly embrace broccoli in all it’s greeny goodness, and am proud to call it my favourite vegetable. I could seriously eat broccoli every day. Sometimes I’ll eat a steamed head of broccoli for dinner, I love it that much.

Now if you’re an adult and you still think broccoli is disgusting, repulsive and sickening, I challenge you to try this recipe. It’s a new take on the slightly boring steamed or boiled broccoli with a little butter. It reminds me a bit of my favourite Green Beans in Vinaigrette. This dish does not take long to make at all, and yields delicious, flavorful results. Garlic, hot chili pepper flakes and lots of cracked black pepper make this side dish delectable.

This side dish would go nicely with Spicy Honey Glazed Chicken Thighs or my Foolproof Sunday Roasted Chicken.

Spicy Broccoli (serves 2-4)
Recipe slightly adapted from: Martha Stewart

Ingredients

2 medium heads broccoli, chopped
2/3 cup water
3 tbsp olive oil
1 large clove garlic, crushed
1 tsp white balsamic vinegar
1/8 tsp hot chili pepper flakes
freshly cracked black pepper

Directions

In a pot or pan bring 2/3 cup of water to a simmer. Place chopped broccoli in the pot/pan, cover and cook for 4 minutes.

In a small bowl, combine olive oil, garlic and hot chili pepper flakes.

Drain the excess water. And pour the oil mixture on top of the broccoli. Tossing to coat broccoli with flavouring.

Remove pot/pan from heat and add the vinegar.

Serve warm.

Enjoy your serving of vegetables today!

- Lou

Brown Rice Broccoli and Sausage Pilaf

Dishes like this Brown Rice Broccoli and Sausage Pilaf are my favourite. Not only is it made in three easy steps, with very few ingredients, and made in one pot, but its flavor is also slightly exotic.

Cumin has to be one of my favourite spices, and if you're new to cumin, this dish serves as a great introduction. Sauteing the broccoli with the cumin is a way of subtly incorporating the flavor into this dish without overpowering the taste buds. This dish is relatively healthy, using brown rice and broccoli as its main components, I added in sausage to please my sister and father - but feel free to leave it out if you're looking for a vegetarian option.

Brown Rice Broccoli and Sausage Pilaf

Ingredients

1 cup brown rice
2 1/2 cups water
1-2 tbsp olive oil
1 large head of broccoli, chopped
1 clove garlic, finely diced
1 tsp ground cumin
3-5 chicken, turkey or pork sausage links, cut into 1 inch pieces

Directions

Chop broccoli into bite size pieces. Finely dice garlic.

Step 1, cook the broccoli. Heat 1 tbsp oil over medium heat in a medium pot (this pot will be used to cook the rice as well). Saute broccoli and cumin for 5-8 minutes, making sure broccoli is cooked through. Add the garlic and saute for another minute or so until fragrant. Remove to a plate using a slotted spoon and reserve.

Step 2, cook sausages. Add 1/2 tbsp more oil to the pan if necessary, fry sausage pieces until fully cooked. Remove to the same plate as broccoli and reserve.

Step 3, cook rice. If necessary add the remaining 1/2 tbsp of oil to the pan. Toast rice for a minute. Add 2 1/2 cups of water and bring to a boil. Turn down to a simmer and cook for 40-45 minutes, or until no water remains and rice is fully cooked. Add the broccoli and sausage back to the rice and stir to combine.

Enjoy!

- Lou