Pick of the Week: BROCCOLI

BROCCOLI to the RESCUE! Broccoli is great this time of year, not just because its in season, but because its loaded with vitamins that help you stay healthy and ward off the cold. It provides a great source of viamins C, Potassium, Calcium, folic acid, fiber, indole-3-carbinol (prevents hormone-related cancers) and betacarotene.

When cooking broccoli, it is very important not to overcook it, the texture gets mushy and unpleasant. Keeping it slightly crisp (you can tell by tasting it or watching the color- most greens turn a bright fresh looking green when they are cooked enough but not too much), it is really tasty and a bit of crisp can be really lovely.

Great added into stir fry's, steamed and topped with a bit of cheese, or in a curry; here is a great recipe for curry, great on these chilly nights.

1 small onion, cut into 3/4 inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
3 cups broccoli
1 cup thinly sliced carrots or whole sugar snap peas

***Coconut-Curry Sauce***
1/2 cup canned coconut milk
2 teaspoons soy sauce
1/2 teaspoon curry powder
1 1/2 packed brown sugar
2 teaspoons unseasoned rice vinegar or cider vinegar
2 teaspoons canola oil
2 teaspoons cornstarch dissolved in
1 1/2 teaspoon cold water


Directions:

Separately blanch the broccoli and carrots (or sugar snap peas)until tender-crisp in plain boiling water. Drain and rush under cold water to stop the cooking. Drain again.

Combine the Coconut-Curry Sauce ingredients. Taste and adjust the sugar to your liking.

Heat a wok or wide skillet over high heat until hot. Add the canola oil, swirl to glaze the pan. Then add the onions and bell pepper. Stir-fry until tender-crisp, about 3-4 minutes.

Add the mushrooms and stir until hot, a few minutes more.

Add the blanched vegetables and toss to mix.

Stir the sauce and add it to the pan. Bring it to a simmer, tossing to combine. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you are doubling the sauce).

Add the sesame oil and toss to mix.

This recipe from CDKitchen for PF Chang`s Coconut Curry Vegetables serves/makes 2
(http://www.cdkitchen.com/recipes/recs/525/PF_Changs_Coconut_Curry_Vegetables45478.shtml)


for more on broccoli see: http://healthfood-guide.com/HealthBenefitsOfBroccoli.aspx

Pick of the Week: BRUSSELS SPROUTS

BRUSSELS SPROUTS! I just love them, and saw them growing in the ground for the first time this week. This city kid hit the country for some quality time up at a farm outside of Albany. As you can see in the picture above the sprouts grow off a stalk almost forming a bumpy trunk that explodes into foliage at the top. I love them roasted best! Just clean them, slice them in half or quarters (if they are on the big side), toss in some bacon for extra umph, mix in a little olive oil, salt and pepper and roast on a pan at 375-400 for about 30 minutes. I like them slightly burt and crispy.

Brussels sprouts are high in vitamin A, vitamin C, folacin, potassium, calcium, fiber and when eaten with grains provide a great source of protein.

find out more at:http://home.howstuffworks.com/brussels-sprouts3.htm