Cooking is therapeutic for me. Some people clean, some chant, some drink, some meditate, still others exercise or read or pray. I pray and then I cook. Sometimes I pray that the cooking turns out OK. *sigh*
If you’ve been reading here the last few days, you know I’m in a bit of a funk lately so rather than subject you to my funkiness, I’m cooking.
Creating something new and different in the kitchen is a challenge for me. And if you know me at all, I’m always up for a challenge. (I’m watching D2 on the Wii as I write this and realize that I’m going to have to up my game if I want to remain a challenge to her.)
I love to take an ingredient and find ways to prepare it in a different and unexpected way. Such is the case with this recipe.
We love broccoli. The whole family loves broccoli. I think we might be some sort of phenomenon. Isn’t every family supposed to have that one picky eater that doesn’t like broccoli? In our family, the picky eater is D2. She doesn’t like pizza and hamburgers. If I didn’t know better, I would swear she was switched at birth.
About a year ago (or maybe a little longer) I discovered this in the store:
The idea is to make slaw out of the broccoli stalk shreds like you would make with cabbage. I had a different idea. I saute it with a little extra virgin olive oil, minced garlic, salt and pepper and just a dash of crushed red pepper. Oh, and sometimes, I throw in a little red pepper and some onion.
It’s a great, light vegetable dish and quite tasty too. Give it a try.
And as my grandmother used to say, “If you like it, tell others. If not, tell me.
Smart Mouth Broad
Said funk is still in working order. I was attempting to schedule this post for another day. But now that I've completely screwed up that plan, I figured, "What the hell!" Here it is, hope you enjoy it. I'm going to fix myself another glass of sangria.