Posts Tagged ‘broccoli’
Posted by terrepruitt on October 5, 2016
So I wanted something easy to cook the other night and I thought it would be nice if I could use the broccoli that came in our latest produce delivery. So what is easier than a casserole? Not much. So why not a chicken, broccoli, and cheese casserole! So here is what I did, completely easy!
___________________________________________
Chicken, Broccoli, and Cheese Casserole
1 1/2 cup milk
1/4 cup flour
2 cans of chicken
1/4 of an onion
3 cups of chopped broccoli
1 tsp garlic salt
a couple of twists of pepper
1/2 of a bell pepper
2 1/4 cup shredded cheese
3 tablespoons butter
3/8 cup panko bread crumbs
Preheat the oven to 425° F.
Pour the milk into a large bowl. Then put in the flour. Whisk it together using either a whisk or just a fork. Get all the flour lumps out. Then add the chicken. Chop the onion and then add it to the bowl. Stir the milk mixture, the chicken, and the onion together. Then add the chopped broccoli. Add the garlic salt on top of the broccoli, then a couple of turns of a pepper grinder. (Or as much pepper as you like.) Then mix all the ingredients. Chop the bell pepper, then add it to the bowl, then add 2 cups of cheese. Then stir it all together.
Grease a casserole dish (I used a 8 inch X 11 inch), then pour or scoop the mixture into the dish.
Melt the butter and mix it with the panko bread crumbs. Then mix in the rest (1/4 cup) of the shredded cheese.
Sprinkle the butter, bread, cheese mixture over the chicken, broccoli, and cheese mixture.
Then put the casserole dish in the oven and bake for 30 minutes.
___________________________________________
I was so intent on making the casserole, I didn’t make anything else. I think I would serve it over noodles. Or at least rice. But, as I said, I didn’t think about it. So we ended up using flour tortillas. We put the casserole in the tortilla one bite at a time. It was very good.
While some people might cringe at using canned chicken, I don’t. A long time ago my father-in-law made a yummy casserole and when he said he used canned chicken, I thought, “Well, it was damn good.” Now the brand you buy makes a big difference. We buy the Cocsto brand. Kirkland Signature™ Premium Chunk Chicken Breast. It is just big chunks of meat. We bought Swanson’s before and I think I ended up throwing it out. It was . . . . not big chunks of white meat. So I don’t trust any other kind.
I am sure that three cups of cut up cooked chicken will work. But if you want to keep it really easy . . . use two cans.
Oh, I just had a thought, I might not be able to get my husband to go along, but crusty french bread. This would be really good with crusty french bread. Yum. My hubby is not a french bread fan so I don’t usually think to serve things with bread, but this would be perfect with bread.
What do you think? Sound easy enough? What would YOU serve it with?
Posted in "Recipes", Food | Tagged: broccoli, canned chicken, chicken dinner, chunks of white meat, Costco, easy casserole, easy dinner, french bread, Kirkland Signature Premium Chunk Chicken Breast | Leave a Comment »
Posted by terrepruitt on March 23, 2016
Cauliflower is a cruciferous vegetable, meaning it is “of, relating to, or denoting plants of the cabbage family (Brassicaceae, formerly Cruciferae)” according to Google. It is of the same species as kale, broccoli, cabbage, collard greens, and brussels sprouts and in the same family as daikon, arugula, rutabaga, and bok choy, to name a few. It is also consider an anti-inflammatory which is good because many of the (overly) processed foods we eat are consider inflammatory. And scientist are linking chronic inflammation with a whole list of diseases and ailments. So, I am all for foods that will help with inflammation. Although, I am not really a fan of cauliflower. I don’t grab it off of a veggie tray at potlucks. I don’t put it on my plate when it is offered as a cooked side. I am not a fan. Because I am not a fan I do want to try the myriad of recipes that include it and make it the star. Like the cauliflower pizza crust or the version of macaroni and cheese made with cauliflower or the many recipes that used riced cauliflower. I will get to some of those one of these days. But first a little about cauliflower.
To me it is pretty tasteless. It has no flavor really. Not that I can remember . . . but then again I can’t remember the last time I ate just cauliflower. I have cooked it and used it in this yummy stuffed portobello recipe. It is one of those vegetables that can add substance but not really flavor. That is probably why it goes so well as the base for some many things . . . you can make it taste like anything because it tastes like nothing.
But in addition to it being an anti-inflammatory it has a very low Glycemic Index. The GI as you may know affects our blood sugar so food low on the index help with keeping the blood sugar level even. Also, it is high in vitamin C, giving you 75% of the DV% in a cup. It also contains vitamin K, folate, pantothenic acid, vitamins B6, B2, B1, and B3. Also fiber, potassium, and protein.
It also comes in different colors. There is white, orange, and purple. There is green cauliflower with the normal shape and the Romanesco Broccoli or Italian cauliflower kind. I’ve had that before. I roasted it (surprise!) and it was kind of sweet. The texture was odd.
Recently my friend posted something about cauliflower on Facebook. She had recently made a recipe that she had to explain to her child. It got me curious and I ended up making it . . . hence the post on cauliflower. I am in love with this recipe and it has cauliflower in it. It is a really yummy way to eat cauliflower. But I will save the recipe for another post.
For now you can tell me: Do you like cauliflower? How do you eat it? Do you eat it raw? Do you cook it? How? Have you tried any of those recipes like the cauliflower pizza crust?
Posted in Food, Vegetables | Tagged: anti-inflammatory, broccoli, cauliflower, cauliflower pizza crust, cruciferous vegetable, Glycemic Index, Kale, vitamin C | 8 Comments »
Posted by terrepruitt on October 20, 2015
Sometimes I just can’t believe that I have not posted about something before. I guess, I assume I posted about it so then I don’t post about it. Crazy. Then I look for it on my blog and it doesn’t come up. I have to say that the “search” feature on this blog is very odd. I can type in the exact phrase I am looking for and the post not come up. Then I can type in another search and the one I was looking for originally will show up in the second search. I kind of think of it as a crap shoot. But I have searched for this recipe over and over again and I cannot find it. So I am going to post it. One thing that I think is funny about this recipe is that once I was going to go to a potluck and we were asked to bring a vegetarian side dish. This is the first thing that popped into my head. So when I go to make it I realize that it has bacon in it so that would disqualify it as vegetarian. And then I laughed because I forgot to get the bacon anyway. Of course, had I remembered to get the bacon I would not have put it in because just leaving it out makes it perfect for vegetarians. The last time I made it I ended up using a lot of broccoli so I decided to add more of everything else and I ended up with too much sugar, too many raisins, and not enough bacon! Also, it didn’t help that I didn’t put on enough salt. Many people who don’t like broccoli claim to like this salad. This is a recipe that a friend introduced me to, so I call it her salad, but I didn’t get her permission to use her name so I am just calling it Broccoli Salad.
I have adjusted the recipe better fit the proportion of broccoli.
___________________________________________
Broccoli Salad
Two large bunches of broccoli
6 slices of bacon
1 1/2 cup mayonnaise
1/4 cup sugar
4 tbsp vinegar
1 cup chopped red onion
1 cup golden raisins
3/4 cup (shelled) sunflower seeds
Wash the broccoli. Cut the broccoli into bite sized pieces. Cook the bacon. Drain the bacon. If you are one who uses a paper towel on the bacon to help sop up the grease, do that, too. Chopped up the bacon. Once the bacon is chopped up it will be about a cup.
Mix the mayonnaise, sugar, and vinegar together. Then pour it over the broccoli. Then mix in the chopped onion, the raisins, the sunflower seeds, and the bacon. Add salt and pepper to your own tastes.
This salad is nice served chilled, not cold, but chilled. But it is also ok to be room temperature.
___________________________________________
You can use regular raisins or even dried cranberries if you want.
I have only made this a couple of times and my husband loves it. My friend, the one who gave me the recipe, says she makes it all the time. I can see why. It is very easy and it is very tasty!
(My photo is missing the sunflower seeds. That is because I almost forgot to put them on. But before I left for the party, I remembered!)
Do you like broccoli? Do you like bacon? Doesn’t this sound great?
Posted in Food, Vegetables | Tagged: Bacon, broccoli, Broccoli Salad, mayo, raisins, Sunflower seeds | 2 Comments »
Posted by terrepruitt on August 30, 2014
I was looking in a catalog of supplements . . . one of my Nia students gave it to me after class. We didn’t even have a chance to discuss it because she handed it to me as she was leaving, so I didn’t even realize it was a catalog of supplements until I flipped through it and saw every other page was an advertisement for a supplement. Anyway . . . it had an article in it about the flavonoid, quercetin. It reminded me of the information stating that it has been proven to be an anti-inflammatory and an antihistamine. Since I primarily mention eating onions, apples, and citrus fruit in my two posts, An Apple a Day and Allergy Relief, I thought I would look up some information regarding what other foods contain this interesting plant component. I found two sites with the same list. I went through the list and found the things that I eat or would eat. Some of the foods listed I didn’t even know what they were, such as Bog wortleberries, dock leaves, and lovage leaves. Some I wouldn’t eat because they are peppers, such as ancho peppers and hot green chili peppers. But I would eat some of the items listed. I DO eat some of the items listed. I could increase my consumption of some of them.
Here is my list.
Food Chart
This is a food chart showing fruits, vegetables, nuts and grains rich in quercetin.
mg/100 g.
Apple, raw with skin 4.42
Apricot, raw 2.55
Blueberries, raw 3.11
Broccoli, cooked 1.06
Broccoli, raw 3.21
Butterhead lettuce 1.19
Cherries, raw 1.25
Cherry tomatoes, raw 2.77
Green beans, raw 2.73
Kale, raw 7.71
Plums, raw 1.20
Red grapes 3.54
Red onion, raw 19.93
Spinach, raw 4.86
Tea, black brewed 2.07
Tea, decaf brewed 2.84
Tea, decaf green brewed 2.77
Tea, green brewed 2.69
White sweet onion, raw 5.19
I love apples. I could easily eat more of those. I don’t experience apricots that much, but I like them ok. I think you know how I feel about blueberries, but I did discover I like them in a green smoothie. I LOVE cherries! Not so sure about eating green beans raw, but I just had kale in a green smoothie this past week. I have received plums and grapes in my produce box. But I don’t eat them often. I eat onions pretty much every day in a green salad. It is good to know that quercetin is in tea.
So what about you? Do you know what a Bog wortleberry is? It has a lot of quercetin in it but not as much as canned capers or dock leaves. Since I don’t know what dock leaves are I don’t know if you would eat a 100 grams of them, but I can’t imagine someone eating 100 grams of capers. So, I guess it is good that they have so much quercetin in them. You can still get some from a smaller amount.
I am sure there are a lot of people who eat a lot more than is on my list. The peppers alone. I know many people who love peppers. Anything on my list that you eat? Anything you might think of increasing consumption of? What about the full list?
Posted in Food, Fruit, Vegetables | Tagged: allergy relief, an apple a day, anti-inflammtory, antihistamine, black tea, broccoli, flavanoid, green smoothie, green tea, list of foods, Nia class, Nia students, onions, peppers, quercetin, supplement catalog | Leave a Comment »
Posted by terrepruitt on May 25, 2013
So I am not always a big fan of salsa. I am not always feeling the love for tomatoes and I am NEVER feeling the love for the hot spicy of most salsa. Most of the time I will just “wet” my chip in the salsa. Since tomatoes aren’t something I really like I don’t usually like Pico De Gallo. Recently I saw a pico de gallo recipe with cucumbers in it. Yes, I know there are a lot of different types of salsa and chunky “salsas”. You can make what people call salsa out of anything now a days, just like you can make “aioli” out of anything even though aioli is “traditional sauce made of garlic, olive oil, lemon juice, and egg yolks” and salsa and pico de gallo are traditionally made with tomatoes. This was a tomato pico de gallo but it has cucumbers in it. I thought that would be cool. I saved the recipe with a plan to make it later.
Then one day, the day I was detoured by that little produce store on my way home from Nia Class in San Jose, where I bought my broccoli, I bought some tomatoes too. I was thinking I would make that pico de gallo. I knew I had cucumber and cilantro. Well, as sometimes happens, I didn’t get around to making it right away. I ended up using the cucumber I had for salads.
Of course, by the time I got some cucumber and decided to make the pico de gallo my cilantro was a bag of mush. That stuff goes fast and it was the bottom shelf so I hadn’t seen how bad off it was. So I ended up not having cilantro. But I had fennel. I thought I could try a “pico de gallo” with fennel tops. Not a traditional pico de gallo anyway because it has cucumbers in it.
Since it was not going to have any cilantro and fennel is not very strong I put in a lot of onions! A LOT. For me . . . too many. I think it made it too hot. But my husband liked it. The original recipe can be found here.
I made it like this:
________________________________________________
Pico de Gallo/Salsa Fresca
2 Roma tomatoes, finely chopped
1/4 medium onion, finely chopped
4 T finely chopped cucumber
2 T fresh fennel tops
2 garlic cloves
Salt and pepper (to taste)
Squeeze of 1/2 fresh lemon
I pressed the garlic in a garlic press, then combined all the ingredients. I let it chill for a few hours.
________________________________________________
My husband liked it. But he is really easy to cook for because he likes pretty much everything. But he said it was good. I think the onions carried it. I am not sure the fennel was strong enough to add that much of a flavor. But I know it was very different than pico de gallo with cilantro.
The next day there was some left over and I added avocados to it. I didn’t even taste it because I don’t like guacamole, but my hubby enjoyed it.
I might actually try this again with the actual fennel BULB! I really like fennel! And I LOVE the idea of cucumbers in pico de gallo!
***(Added June 19, 2013) According to Wiki: “In Mexican cuisine, pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʎo], literally rooster’s beak), also called salsa fresca”***
What do you put in you pico de gallo? Do you make chunky salsa?
Posted in "Recipes", Food | Tagged: broccoli, chips and salsa, chunky salsa, cilantro, Cucumbers And Fennel, fennel bulb, garlic, Nia, Nia class, Nia San Jose, pico de gallo, Rooster's Beak, Salsa, San Jose Nia, Tomatoes | 10 Comments »
Posted by terrepruitt on May 18, 2013
The other day we were out of vegetables. OH MY! On my way home from Nia in Willow Glen I was going to go to the store to get some. For some reason there’s a street in Willow Glen that has been closed for quite some time now so I was unable to take that street home. So the detour had me going past a different store than I was planning on going to. It is a produce store. Maybe kind of more like a small market because they have dry goods also. The produce there is not that great so I decided not to get lettuce and salad fixings. I thought I could just grab a veggie for that night’s dinner since I was going to be going to the store the very next day after my Nia class at the community center. All I bought was broccoli. When I got home I decided to have a sandwich. I like lettuce on my sandwiches or cucumbers or bell peppers something like that. I usually put at least one of those vegetables, sometimes all three, or a combination on my sandwich. But I didn’t have any because I didn’t buy any salad ingredients. Argh! I had only the broccoli I had bought. I started thinking. I’ve had shaved broccoli on pizza before and it was good but I didn’t think the shaved broccoli would go that well on my sandwich. I remember having posted something about broccoli before and people saying that you could use the stocks or stems so I thought, “Can I do that?” So I peeled a stock of broccoli and sliced it thinly and put on the sandwich was pretty good. I was happy I had a vegetable on my sandwich.
I guess I could do that all the time. In the comments of the post where I spoke about broccoli the one in which people told me to use the stems I said I would start and I haven’t. I have left more of the stem on when using broccoli but haven’t necessarily used the stocks. I suppose I could begin making my sandwiches with broccoli stocks in them. It is a good way to get additional vegetables and use broccoli stocks.
We used to have a dog that ate broccoli stocks. She loved them. She loved salad too!
Speaking of salads . . . . I didn’t use all the stocks in my sandwich. So the next night when I did get around to making a salad I decided to add some of the stocks to our salads. To me the stocks are a bit fibrous and stringy so I chopped them up pretty small. I tossed it on the salads as an added veggie. I think that worked out well. My hubby didn’t say, “Ewww. What is this? A broccoli stock on my salad???” So it must have been ok. I liked it.
At first I was not happy that I didn’t buy any produce that I would normally put on my sandwich. But now I am glad that I didn’t. I caused me to think of using the stems. And since my friend had shared that she eats the stems it encouraged me to try something new. Lovely. It has only taken me three years from when I originally posted! 🙂
What about you? Do you like produce on your sandwich? What do you prefer? Do you make use of broccoli stocks?
Posted in Food, Vegetables | Tagged: broccoli, broccoli stocks, Community Center Nia classes, Nia, Nia Classes, Nia in Willow Glen, salad fixings, sandwich fixings, sandwich produce, Vegetables, veggieless, Willow Glen Nia | Leave a Comment »
Posted by terrepruitt on February 26, 2013
Have you seen this stuff before? Doesn’t this look as if it is a vegetable from another planet? The first time I saw it I was at a farmers market and I asked the vendor if I could take pictures. This vegetable made me laugh. I thought it was one of the funniest vegetables I have ever seen. I thought she had called it an Italian Cauliflower. She had me believing it tasted like cauliflower. I am not really a fan of cauliflower so I wasn’t interested in buying it and trying it. But lo-and-behold I received some in my organic produce box that I have delivered. Yay! AGAIN, I received something that I would not have bought. Often times I don’t think about somethings so I don’t buy them, but this particular vegetable I was once faced with buying but declined because I didn’t know what it was! So here I had some delivered and so I “HAD” to try it. Well, I actually received two. One head on one delivery and another head the next. Yeah, that is kind of long for vegetables to sit in the fridge, but . . . sometimes even though I get it delivered I am still not all that enthusiastic about trying it. Plus, I am still trying to get my new schedule down. I have just started teaching Nia classes two nights a week and so I need to have my cooking schedule down and when I don’t know how to cook something a night I am rushing off to teach is not a good night to experiment. So, I received a new bunch just this past delivery. Plus I still had the first bunch. So I decided to cook them both at once.
I bet you know how I cooked them . . . . you got it. I chopped it up and put it on a pan with olive oil and garlic salt and I roasted it. I decided to cook it a little later than I normally would have started my roasted veggies – meaning the rest of dinner would be done really quick – so I really cranked up the heat. I started it off at 450. I cooked it for about 10 minutes. Then I turned it down to 400 and cooked it for about 10 minutes. Then I think I turned it off and cooked it for about 10 minutes. It seemed to cook faster than both broccoli and cauliflower. It browned very nice.
I thought it would take a long time because it seems dense like cauliflower. Well, it seemed to cook up faster. Yay!
Well, I was very surprised at the sweetness of it. It tasted really sweet. It was very funny having that cornucopia shaped veggie on my tongue. It is pokey. It has a mild flavor. A little sweet. Well, I have to say that I like it.
Here is what Wiki says about it: “Romanesco broccoli, or Roman cauliflower, is an edible flower of the species Brassica oleracea, and a variant form of cauliflower. First documented in Italy . . . ”
I am unable to find nutritional information on it. Maybe as it gains popularity the nutritional information will start showing up on the internet?
Have you seen it? Have you tried it? What do you think?
Posted in Food, Vegetables | Tagged: Alien vegetables, broccoli, cauliflower, Farmers Market, Italian cauliflower, Nia, Nia Classes, Nia schedule, organic, Roman cauliflower, Romanesco broccoli, vegetables from another planet | Leave a Comment »
Posted by terrepruitt on January 28, 2012
I spent a large portion of the day practicing Alive, it is the Nia routine I am starting to teach. I debuted it Friday, but I need to practice and practice. In Nia we say, “tight but loose”. So I need to know the music and choreography to perfection which allows me to dance with it and play to it is loose and flowing and fun to my Nia students. So practice and play is the key. I was so busy having fun with it I didn’t have a lot of time to come up with a blog post. Because I also spent some time in the kitchen making a different version of my Baby Bok Choy and Spinach Soup recipe. The people I made it for convinced me that it was good enough that I could use my adaptation of my Baby bok choy and spinach soup recipe as a post. So here goes.
Parsnips, Broccoli, Baby bok choy, and Spinach Soup
–olive oil
–1 medium sized onion chopped (save some for garnish)
–2 parsnips (chopped)
–1 bunch of broccoli (chopped)
–4 bundles of baby bok choy (bottom portion separate from leafy portion, chop both and leave separate, they are added to the soup at different times)
–2 or 3 tsp of minced garlic
–1.5 tsp granulated garlic
–1.5 tsp garlic salt
–48 oz of chicken broth
–a half of bottle or can of beer
–shake or two of teriyaki
–small piece (3/4 of an inch) of ginger, chopped
–3/4 of a 6-oz bag of spinach
–1.5 (ish) wooden spoonful of cream cheese spread whipped with chives
Sautee chopped onion in the olive oil. When the onions look tender add in the chopped parsnip, add granulated garlic and garlic salt. Cook parsnip until it seems a bit tender, then add the bottom portion of the bok choy and broccoli. Let it cook a minute, then add the minced garlic. Sautee until tender. Then pour in the broth. Add about a half can or bottle of beer and the few splashes of teriyaki. Stir it as you feel necessary throughout the entire process. Bring to boil. Add the cream cheese if you are going to use it. Add the ginger. Add leafy portion of the bok choy and bag of spinach. Let cook for a few minutes or until the veggies are wilted. Once the veggies looked wilted use the blender to mix it all up. (I use the immersion blender so I can keep it all in the same pot. Please remember to be cautious of the steam.)
The parsnips give this a little difference flavor and the broccoli leaves little green specks in the soup no matter how much you blend it. Actually when you look at it, it looks the same as all the other soup I make. But it tastes different.
I was trying to make something easy to eat for someone with a sore throat. This soup is kind of thick yet easy to swallow and it packs a punch with all the vegetables it contains. Thank you so much for taking the time to read this and let me to continue to share my soup experiments and at the same time put spending time with friends and family at the forefront of life!
Enjoy!
Posted in "Recipes", Food | Tagged: baby bok choy, beer in soup, broccoli, family time, garlic, immersion blender, Nia Music, Nia routine, Nia routine Alive, Nia students, Nia Teacher, parsnips, soup recipe, spinach, teaching Nia, vegetable soup, veggie purees | 6 Comments »
Posted by terrepruitt on January 19, 2012
After a I teach Nia I am sweaty and going from a somewhat warm studio to the cold when you are wet is not fun. After Nia class yesterday I was so cold I just wanted to go straight home, but I had one stop to make in Willow Glen. But after that I had planned on jumping on the freeway and going straight home. Sometimes getting off the freeway at our exit is difficult. The most direct route requires one to go from the exit ramp across three to four lanes of a sometimes busy street. Most of the time I can safely move across to the turn lane, but every once in a while it is too trafficky and I don’t believe I should stop the people behind me on the ramp NOR the people driving on the street I am going to cross just because I want to make a left hand turn. I don’t believe in endangering others to make it easier on myself. So sometimes I just stay in the most right lane and drive through the light instead of turning left. Then I take a round about way home. But I get there just the same and I don’t stress other drivers or myself. Well, this happened yesterday when I was freezing and just wanted to get home. As I was deciding on my round about way home I realized I might as well just go to the grocery store since I was on that road already. We could always use fresh veggies so I decided to get some.
While I was in the store a woman started talking to me about eggplant. She said it was too difficult to cook so when her neighbors gives it to her she just throws it away. For on brief moment I considered asking her if I could give her my phone number and she could call me and I would take it! Then we started talking about some of the other vegetables that were in the same area. She was saying collard greens are good for you. I told her that my husband loves them. She asked me how I cooked them and I told her I sautéed them. She said she fried them, the same as the eggplant. While we were talking I noticed the Kale. I always forget about kale. I was happy that we were talking and it allowed me to focus for a moment on the kale. I bought some.
Kale is part of the cabbage family. It is just leaves. Kale is part of the family of vegetables that are called cruciferous vegetables. Some other cruciferous vegetables are broccoli, collard greens, cabbage, brussels sprouts, and cauliflower.
You know how I don’t understand plant species and families and all that. But more and more research is providing information that these types of vegetables are very good for us in regards to nutrients we need.
As much as we all know to take the governmental daily values with a grain of salt, a cup of kale has over 1300% of the daily value of vitamin K, over 350% of vitamin A, and over 80% of vitamin C. It also contains calcium and beta carotene. Research has shown that kale is rich in antioxidant, is an anti-inflammatory, and has properties that are thought to be of the anti-cancer nature. Steamed kale is thought to have cholesterol-lowering benefits.
According to Wiki: Kale freezes well and actually tastes sweeter and more flavourful after being exposed to a frost. I, myself, am going to try to make the oh-so-talked-about-you-have-probably-heard-about-them kale chips. In fact I could swear that one of you — one of you that I read your blog — posted about kale chips, but I can’t remember who. I went looking but I couldn’t find the post.
Anyway . . . do you eat kale? If you do how do you eat it? I am going to go experiment right now!
Posted in Vegetables | Tagged: anti cancer, anti-inflamatory, broccoli, brussels sprouts, cabbage, cauliflower, choleseterol-lowering benefits, Collard Greens, cruciferous vegetables, Kale, Nia, Nia class, Nia Teacher, plant families, plant species | 7 Comments »
Posted by terrepruitt on December 9, 2010
I have to save up most of my “vertical” for my Nia classes right now. Even though I have injured/broke my toe I am still teaching my classes because Nia really is about the individual moving in his or her own way. But I still need to rest it as much as possible. Even though I am “letting go” of doing a few things this season, I am still trying to make it look “Christmasy” in the house. Since I was moving a lot today I was trying to come up with an easy dinner. Also, since I need to rest my foot my hubby has been cleaning the kitchen every night. So needing a quick easy dinner AND trying to use as few dishes that need hand washing as possible, AND trying not make a mess I was not thrilled with the thought of the mess that preparing broccoli makes.
I am going to admit that I have been making less broccoli than I think we should eat because I do not like to deal with the mess it makes. I usually just cut it in the sink so I can just rinse all the little particles down the drain, but I didn’t even want to stand that long. So I realized that I could just cut it while it was in the bag. YAY!!! No broccoli mess. No little particles all over the place.
Ok, I know this is a silly thing, but I thought it was a good idea. Saved me a lot of time. Since I am short on time that I can be ‘doing’, both this quick post and the quick tip are part of doing what I have to do in order to get to resting my foot in order to be ready for my Nia class in Los Gatos tomorrow.
Do you have any quick tips about dealing with broccoli?
Posted in Just stuff | Tagged: broccoli, broccoli mess, broccoli particles, broccoli tip, Los Gatos Nia, Los Gatos Nia Class, Nia class, Nia Classes, Nia Los Gatos, Nia Teacher | 4 Comments »
Terre Pruitt's Blog 