As a kid, my mom would make steamed broccoli, and my favorite parts to eat were the little slices of tender stalk (outside bark was peeled off) that she would steam along with the usual tree-like shapes I would stick in bowls of rice to create a tiny diorama before eating. It wasn’t until years later that I learned other people don’t necessarily consider the stalk worth even cooking. I found this combo while searching for recipes to use up the giant quantity of miso I will have left over from another one that calls for only a few tablespoons.
1/3 cup rice vinegar
3 tablespoons yellow or red miso (note: check labels to ensure specific gluten-freedness)
3 large garlic cloves, peeled
2 teaspoons sugar
2 teaspoons chopped fresh ginger
2 teaspoons sesame oil
2 teaspoons soy sauce
1/4 cup olive oil
1/4 cup mayonnaise
Step 1: mix everything in a blender.
4 broccoli stalks, julienned into bite-sized pieces*
4 cups chopped spinach
1/2 cup finely chopped sliced almonds
Step 2: mix dressing and salad ingredients in a large bowl. Garnish with almonds and chill or serve.
Today’s Recipe Rating: Novelty Rating: 4 of 5 stars.
This was astonishingly a salad I was both happy to eat, and that I thought was good for me, and the flavors only seemed to get better on day 2 and day 3. Likelihood of Repeat: 20% See below. Lesson Learned: Unfortunately, being the thrifty person I am, *I did not buy “Trader Joe’s broccoli slaw,” so the amount of time it took to shred broccoli stalk myself was maddening, and did not feel equal to the amount of slaw I got out of it. Still seems weird that Trader Joe’s would sell something people often might thing to throw away, or could get out of spare stalk, though..
This is a decent weekday recipe, based on the time spent, although you don’t get to just set it in the oven and forget it until it’s done. I cut the original amount of butter with olive oil so you can pretend it’s healthier. The initial recipe is based on one from the November 2006 issue of Bon Appétit available here. You could also just use olive oil, for a lactose-free version. Stay tuned for the next post! I’ve been working on cooking up some interesting posts for y’all.
I had leftover cucumber from that tzatziki (and leftover tzatziki too, but that’s a different puzzle), so I figured I’d make some delicious but simple cucumber salad, Japanese style. The recipe I’ve been using since 2007 is from this website with cucumber recipe files.
I halved it for my purposes tonight, but this is the full portion for ingredients below:
1 cucumber, peeled, thinly sliced
salt (haven’t found I feel there is much added value with salting it)
2 tsp sugar
2 tsp rice vinegar
1/4 tsp grated ginger
1/2 tsp sesame oil
Thankfully, the 30-day reduced sugar challenge I was doing with co-workers in October is over, so I am adding sugar to my heart’s (small) desire! I am either in denial, or I didn’t have that bad a sugar addiction as the books say most people have. I actually did quite badly last month, gaming the rules I was following, and the limit of 1 sugar item (like dessert) each weekend day actually turned into a quota, which I don’t think I was previously following. But enough of a tangent, back to the task:
1. Mix all the ingredients except cucumber together.
2. Add cucumber, toss to cover, and chill in fridge.
3. Eat (cold) in an hour, or tomorrow.
Hmmm, apparently I forgot all about the website’s recommendation to eat it with sesame seeds. I’ll have to try that too.
This week’s trial recipe ratings:
Novelty: 0, I’ve done this before. Likelihood of repeat: 100%, since 2007.
This recipe has proven itself a tasty snack, side, and picnic item. It keeps pretty well if you need something that’s made in advance, and doesn’t need to be warmed up to taste good.
In anticipation of potential consumers of my meal output going down by 50% this week, I went for a minor trial this time: tzatziki sauce. I found one from The Man Fuel Blog that at least mentioned the risk of heartburn, so I went with that, at half portion.
1 tsp garlic (went with pre-cut stuff from the jar to get something milder than fresh raw garlic)
1 cup greek yogurt
1 Tbsp sour cream
1/4 tsp dried mint
salt to taste
1/2 c finely diced cucumber (peeled first)
Didn’t take much mixing (for specifics, see the instructions linked above), and I just let this sit for about 30 minutes:
Thanks to my helpful co-chef, got some falafel (prepped “fresh from the box”) fried up with tomato, lettuce, cukes, and roasted butternut squash and potato to overload atop some pita bread for a tasty but vegetarian dinner, and lunch the next day!
This week’s trial recipe ratings:
Novelty: 4 of 5 stars Likelihood of repeat: 60%
Felt really good to have this for lunch. It was delicious, kept well, but didn’t feel over-filling. I really like the novelty of home made tzatziki sauce, since it is so simple to make, but I’m still wishing I could find a delicious yet non-raw-garlic version. You got anything?
Congrats, folks, it’s a two-fer this week, for the inaugural postings of this blog.
I bought some jerusalem artichokes (a.k.a. sunchokes)* at the Farmer’s Market near my work. Never had them before. Despite the internet’s warnings when I was looking up recipes (after I bought them) that these suckers were also known as ‘fartichokes,’ I plowed on.
To brighten the dish, I also got some golden beets, roasted them together with some red onions at 400 for around 30-40 minutes.
This week’s trial recipe ratings: novelty: 2 of 5 stars likelihood of repeat: 2%.
Like, maybe if zombies attack and it’s the only thing to eat (I’d probably mistake it for ginger out in the field anyway). The rommate was not a fan, and only found it worth a politeness bite.
I wouldn’t avoid it if it were in a dish with other food I liked at a restaurant, but the architecture of its shape made it hard to clean, the flavor was no so remarkable, and I just love potatoes more.
Have you made these before? Got a recipe/prep style for it that you think will change my mind? Let me know.