I made my Friday fish on a cold day in Colorado where we’ve had weeks of snowy weather that I’m only beginning to tire of. Rosie, on the other hand, misses the more frequent walks of sunny days. She spends a lot of time in front of the windows–which are about to be replaced. (These freeze and melt inside the house–very cold and very sad.) You’ll also see Tucker-scroll down- on our in-process new staircase.
The beginning ideas for my shrimp, broccoli, and sticky rice meal originate in a book you’ve heard me tout before: Quick & Easy Chinese by Nancie McDermott. I’ve simply appropriated a few methods and added them up into dinner; I think Nancie would like this meal. If you don’t own this book, you really might like to buy it. You’ll still get Chinese take-out, but you’ll also be quite happy with the meals you create right in your own little wok. While I cook many things –most, really — without recipes, I’m not comfortable enough with Asian techniques to go rogue. Nancie’s clear, simple, and concise instructions — along with fine photos — are perfect for me. (This would make a beautiful wedding shower gift and you could give a gorgeous set of rice bowls, a wok, or a tea set for the wedding gift.)
I’ve been dreaming about a gluten-free and vegan Thanksgiving dinner for the blog. Not that I truly follow either diet totally (thought I eat vegan quite a bit for health reasons); I simply want the challenge. Either direction is simpler than both together, as anyone who’s tried to make both vegan and gluten-free bread will tell you. While I’ve got several recipes in-process, I thought it might be fun to have more than one entree or main dish. As it was Dinner on the Grounds at First Congregational Church in Colorado Springs — the time when we celebrate our congregation’s giving and commitments — I made this quick brown rice and broccoli dish for the meal. While it might feel like a salad, and perhaps it technically is, I think it’s hefty enough to fill you up for days! This recipe makes a big bowlful and is enough for 12 side servings or maybe 8 as a main dish. Even if you don’t eat gluten free or vegan, you’ll like this healthy and tasty dish. I was very sad to see there was none left to take home.
how you might change it up……
I used currants in the dish, but feel free to substitute dried cranberries for a more festive Thanksgiving table. Raisins or chopped figs or dates would be fine, too; I just like the tiny sweetness of the currants myself. There’s no garlic, though you might add some –no more than a single finely minced single clove unless you cook it with the rice. Minced celery could be an addition to increase the crunch factor. Walnuts or pecans could replace the sliced almonds; toast them in a dry skillet over low flame for 6 or 7 minutes. Could you use white rice? Sure; brown rice has more protein, though, which is a big consideration for a vegan dish. Wild rice would be glorious, I’d think. Carnivores: Throw in a couple of cups chopped chicken or leftover turkey.
This morning I’m cooking a big pot of beef-vegetable soup for Inter-Faith Hospitality Network (IHN), which is a group of local churches that houses and feeds homeless families, as well as helps them find jobs and permanent homes. I’ve been cooking these meals for many years now and not much feels better when you love to be in the kitchen like I do. Dave will go with me and we’re working with the folks from Temple Shalom. This time we have a companion dog, too; I get to bring dog treats!
CURRIED BROCCOLI-ALMOND BROWN RICE SALAD
12 side servings or 6-8 main dish servings
- 3 1/2 cups water
- 2 cups brown rice
- Extra-virgin olive oil –can sub canola oil
- Fresh ground black pepper
- 10 scallions, minced – white and green parts
- 1 1/2 – 2 pounds cooked broccoli florets
- 1 cup sliced almonds, plus extra for garnish
- Red wine vinegar
- 1/3 cup dried black currants or 1/2 cup dried cranberries, plus extra for garnish
- 1/2 – 1 teaspoon curry powder
- 1/4 teaspoon crushed red pepper
- Kosher salt
In a medium pot, heat water to boiling; add rice with a drizzle of olive oil and a few grinds of pepper. Lower heat to simmer, cover, and cook 45 minutes or until tender. While still hot, add 1/4 cup olive oil, the cooked broccoli, and almonds. Stir well and drizzle with 2 tablespoons red wine vinegar.
Stir in currants, curry powder (start with 1/2 teaspoon, adding more to taste), crushed red pepper, and 1/2 teaspoon kosher salt. Mix well. Taste and readjust seasonings, including curry powder. Add an extra drizzle or two of vinegar and/or oil to moisten and season if needed. You might also want to add more almonds or currants to taste; I liked the dish garnished with extra for looks and flavor.
Serve immediately at room temperature. You can also cover the dish well, refrigerate overnight, bring to room temperature, and serve the next day. If the rice seems dry, moisten using a tablespoon or two of olive oil and stir well.
(Below: Rosie and Tucker taking a nap while I made the beef stock this morning and granddaughter Piper doing a little dance to her own beat.)
Sing a new song,
When my kids were growing up, they all loved broccoli. Pretty unusual. One of them adored spinach and one of them always wanted pickles, but all of them would eat broccoli. So broccoli it was. A lot. To this day, when our youngest, Emily, is home from grad school, she asks for Chicken-Broccoli Casserole (a quick Chicken Divan known as “Government Girl Casserole” around the D.C area) and I don’t have to look for a recipe.
You get the picture: I seldom make broccoli anymore. Being a healthy (see below for nutrition information) and relatively inexpensive cruciferous ( a family of plants which have four petals arranged like the arms of a cross, as the mustard, radish, turnip, etc.) vegetable, I know I’d like to buy it more, but some days I just can’t. I have fallen in love with broccolini (a cross between broccoli and Chinese broccoli) and often sauté it with large shards of Parmesan until the cheese is a golden, crispy chip-like accompaniment. The Parm-crusted broccolini is then laid gently atop greens and tiny tomatoes with a bit of lemon, black pepper, and olive oil for a filling main-course salad.
Working on the soup cookbook for the past two months (I got an ISBN number yesterday..AHHH!!) has been one of the most positive, annoying, interesting, and P-Offing of all my cooking experiences. Somehow, the first soup I worked on (can’t remember why) was broccoli. Too funny. Maybe I had a plethora in the vegetable bin for some terribly odd reason; I don’t know. Maybe it was on sale. Whatever; that soup is out to a couple of testers now, but I’ll share it here with you. I’ve made it several times shall we say. If you make it, I’d enjoy knowing how your soup turned out. Read this carefully as we’re in the middle of a wretchedly hot summer in the U.S. (unless you’re an Australian or Scot reader):
This soup is luscious hot or cold. The cold version is served differently: instead of the brie toasting on top, you put a spoonful of peppered (or you could use lemon peel) yogurt down in the middle of the soup as a surprise to your table mates. Being sure ahead of time, naturally, everyone eats dairy. To serve cold, make it early in the morning before the heat of the day claims your kitchen. Let cool and refrigerate covered until dinnertime.
Shopping note: Fine French brie is an expensive, highly caloric treat. While I’m crazy about it, I wouldn’t necessarily use it in this soup, though of course you can if you like. (I like my French brie as is.) Domestic brie, often made in the great state of Wisconsin, is sold for a great deal less and is fine here. The Whole Foods in St. Paul, for example, sells a good-sized wedge for $2.99–a sale price, but it’s often on sale. I haven’t checked the Colorado Springs Whole Foods for its availability. Anyway….
Try the little preview from my soup book and have fun!
|Still working on getting a good picture!|
a few facts about raw broccoli
According to the USDA Nutrient Database, a standard 100 g serving of raw broccoli has 34 calories with .37 g fat, 1.70 g sugars, 6.64 g carbohydrates, 2.6 g dietary fiber and 2.82 g protein. Broccoli also contributes greatly to your daily vitamin and mineral requirements. For example, raw broccoli delivers 89.2 g of vitamin C, which equates to 149 percent of your daily allowance. In its raw state, broccoli provides 9 percent of your daily requirement of potassium and 12 percent vitamin A.
Every Friday for the foreseeable future, I’ll be blogging one of the 38 healthiest ingredients from POWER FOODS : 150 DELICIOUS RECIPES WITH THE 38 HEALTHIEST INGREDIENTS by the editors of Whole Living Magazine.
38 Power Foods is a group effort! Stop by these other blogs and see what they’re cooking each week as we team up to bring you some of the healthiest cooking available.Ansh – SpiceRoots.comCasey – bookcasefoodie.wordpress.comJeanette – JeanettesHealthyLiving.comJill – SaucyCooksMartha – Simple-Nourished-Living.comMireya – MyHealthyEatingHabits.com
Sarah – Everything in the Kitchen Sink
Anabanana – adobodownunder.blogspot.com
As we go along, I’m guessing we’ll get some other writers involved. If you’re interested in joining the gang writing each week, get in touch with Mireya from My Healthy Eating Habits: Mireya@MyHealthyEatingHabits.com
One of my great cooking heroes, Marion Cunningham, is now cooking in that great perfect kitchen where the Tupperware bowls and lids all match and the whole world comes to the table in peace to ease their hunger…. Read my tribute to Marion on the Dinner Place Blog.
|Bannocks- a simple, flat, oaty, crispy Scottish cracker-bread..from Marion’s BREAKFAST BOOK|
Sing a new song; cook something of Marion’s,