October 8, 2007
my culinary sidekick
I'm so glad that Debbie and Grandmom introduced me to really good steamed vegetables. Otherwise I'd be languishing in salad land or really badly prepared broccoli land. Nothing wrong with a good salad except the fact that I'm not the kind of person who enjoys eating salad two meals a day seven days a week. Three or four times a week is fine by me. Steamed broccoli though is wonderful. I'm not talking about limp, anemic broccoli that's had it's very soul steamed out it. That stuff is about as tasty as wet buttered cardboard. I'm talking about broccoli steamed lightly, served bright green and still a trifle firm to the fork, and made better still by an accompaniment of herbed butter and a sprinkling of salt and pepper. This is broccoli dressed up and asking for a date, and it's a great counterbalance to a meat and potato hash like the one below. For variation I've also steamed it up with some carrots and/or squash for even more color loaded nutrient impact. I try to cook up enough so that Allen and I can fill half our plates with steamed veggies. If it wasn't for this I don't think Allen and I would eat as healthily as we do now. So if anyone out there thinks that putting veggies with a meal is too much work, try steamed up a little broccoli. I didn't even really like broccoli once upon a time, and now I eat it quite frequently.