Quick Side: Brussels Sprouts with Horseradish Sauce ♥

Even without the (deliciously decadent) sour cream & horseradish sauce, a great way to cook Brussels sprouts quickly
[Hello All ... If you're reading this via an e-mail subscription or in an RSS reader and haven't visited the site recently, the Recipe Box is getting a facelift, check Weight Watchers and Favorites for examples of more to come! As always, many thanks for sharing in this crazy odyssey of vegetables ... it means much to me, your making A Veggie Venture part of your day. Now, on to today's recipe, another good one for Brussels sprouts!]

I grew up on Brussels sprouts so it's no surprise that they often make their way onto my table. Once, they made their way across the room, too: my first time cooking dinner for now-dear friends, the Brussels sprouts were so undercooked that one baby-cabbage missile went flyyyyying as we tried to cut into them. Oops.

Ever since, I've been extra cautious about making sure Brussels sprouts are well-cooked. And honestly, I think they taste better when cooked til soft in the center, rather than al dente, as is the current trend. But: you decide how you like them, I only plant the idea.

This recipe uses an entirely new basic technique (for me) for cooking Brussels sprouts, a quick skillet braise. Some to my surprise, it really works, the little baby cabbages really do get fully cooked this way! I will do this again and again, for sure.

The sour cream and horseradish sauce is great, too, just an indulgence. I'd serve it with meat that's unsauced or at minimum, in a dairy-less sauce. And next time I'll try just 1/4 cup of sour cream which drops the count to just 1 Weight Watchers point.

FOOD SCIENCE My new pal Harold McGee is helping me understand that there's actually a chemical reason -- not pure finickiness -- why some people don't like vegetables like Brussels sprouts. Turns out, some folks are plain sensitive to bitterness. The typical ways to minimize bitterness - slow cooking or fast cooking -- don't make one bit of difference. But a trick that might well help is to cut the sprouts in halves or quarters and then cook them in a lot of water. If there's someone (you?) in the family who doesn't eat Brussels sprouts, this just might do the trick.

Look for other Brussels sprouts recipes in the Recipe Box. Favorites include:

A YEAR AGO Cabbage with Winter Pesto, a "definite keeper".

Orangette ... Cream-Braised Brussels Sprouts
What We're Eating ... Brussels Sprouts with Spiced Walnuts, Bacon, and Bleu Cheese
Smitten Kitchen ... Cauliflower and Brussels Sprouts Salad with Mustard-Caper Butter

NEVER MISS A RECIPE! Just enter your e-mail address in the box in the sidebar. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.


Hands-on time: 10 minutes to prep, 5 minutes to cook
Time to table: 25 minutes
Serves 4 (about 5 sprouts per serving)

1 pound fresh Brussels sprouts, trimmed and quartered (or halved if small)

HOW TO TRIM BRUSSELS SPROUTS: Wash the sprouts under running water. Slice off the stem end about 1/4 way into the sprout, then remove the outer leaves. Check to see that the remaining sprout is completely clean and the leaves unblemished, if not wash again and remove another layer of outer leaves. Quarter (or halve, if small) the sprouts, cutting right through the core. This step can be done several hours, even a day before. It's the only redeeming feature about cleaning Brussels sprouts!

1/2 cup chicken broth (I used 1/2 teaspoon of Better Than Boullion)

1/2 cup sour cream
1 tablespoon horseradish

In a skillet large enough to mostly keep the sprouts in a single layer (and that can be covered), add the sprouts and chicken broth. Toss to sprouts with liquid. Cover and bring to a boil (hard to see, I know) and then cook for 3 minutes. Uncover and carefully cook til liquid boils off and Brussels sprouts are done. Season with salt to taste. Mix sour cream and horseradish together in a small bowl, then turn into the Brussels sprouts, turning gently so not to tear apart them apart. Let warm through. Transfer to a warm (preferably, to hold the heat a bit better) serving dish, season with pepper and serve.

Quick Side: Simple Skillet Green Beans ♥

Simple Skillet Green Beans
How to cook fresh or frozen green beans quickly right in a skillet. A little garlic, a pinch of sugar and plenty of salt and pepper make this a recipe to make again and again. Low carb. Just Weight Watchers 1 point.

~recipe & photo updated in 2010 & republished 2012~
~more recently updated recipes~

2007 ORIGINAL POST The inspiring recipe calls these 'stir-fried green beans a la Tang'. But mention 'stir fry' and my eyes glaze over over as I imagine lugging the twelve-ton cast iron wok from the basement – something that's just not happening on a weeknight, if ever. But this recipe works in an everyday skillet, no wok required. In fact, it calls for a skillet! Perfect! The recipe comes from this month's issue of Saveur. It's one of my favorite food magazines; every issue always includes one or two recipes that I want to make right away.

The beans cook up in just minutes, with minimal attention. They are very good, even with slightly woody supermarket beans. Next time I'll give frozen green beans (which are great) a shot using this same technique.

Creamy Spinach or Beet Greens with Roasted Beets ♥

Creamy Spinach or Beet Greens with Roasted Beet from A Veggie Venture.
graphic button small size size 10 Today's vegetable recipe, a quick side dish or even a light main course: Spinach leaves or beet greens cooked gently with a little cream, combined with roasted beet. Simple as can be, way more than the sum of its parts! graphic button small size size 10

~recipe & photo updated 2013 & 2015~
~more recently updated recipes~

Original 2007 Post: As so often happens in the kitchen, 'fusion' recipes can be utterly delicious.

A. Beets were on sale for $1 a pound so I bought a bunch to make borscht. Oh my, do you make borscht? I must, more often! Anyway I roasted some extra beets my favorite way, not sure where they'd end up, beyond the first beet which always gets eaten straight from the oven.

B. Ever since making these baked eggs (also called 'shirred eggs', my friend food stylist Linda Behrends reminded me recently) I've been captivated by what happens when you cook a handful of spinach in cream or half 'n' half.

A + B = C, a delicious new side dish! And fast and easy and a keeper!

Kitchen Parade Extra: Chicken Sybil ♥

The multiple-personality chickenSay hello to Chicken Sybil, the chicken with so many variations it's got, ahem, multiple personalities. (Clever name, yes? Many thanks to my cousin Lynda, who came up with a list of fun names for what I knew would become a special recipe!)

It's another Kitchen Parade concept recipe, a base recipe that's a winner all on its own but easy to adapt for taste preferences, what's in season and what's on hand. For a year, I've made this two or three times a month, never the same twice. It makes up in just minutes, adapts easily for serving just one or two -- and is a hit every time I serve it, for myself or for others.

Trust me, please, this is chicken you'll make for supper again and again! Even my neighbor Lisa, whose husband produces most family meals, feels like a star whenever she makes this and it gets her seeking out favorite new ingredients, like black bean sauce.

Where's that recipe again? In this week's Kitchen Parade column, of course!

Kitchen Parade is great source for Quick Suppers and Concept Recipes. If you're watching Weight Watchers points and calories after the holidays, Kitchen Parade can help. Counting carbs? Kitchen Parade has low-carb recipes too.

What's this Kitchen Parade, you ask? It's the published newspaper column that my Mom started when I was a baby and that I've been writing since 2002. Kitchen Parade is known for great recipes for all courses; including

NEVER MISS A SINGLE RECIPE! To receive Kitchen Parade columns by e-mail as soon as they're published, just enter your e-mail address.

Or just check out this week's column here; many archive columns are online too.

Quick Side: Browned Cabbage with Mustard & Horseradish ♥

The extra brown-ness, a happy accidentKitchen accidents are something to avoid: dull knives that slip and slice fingers, hot liquid that explodes in a too-full blender.

This easy vegetable side dish, however, is the result of a happy kitchen accident.

The phone rang just as I dumped the onion and the first of the cabbage into the hot pan. With the portable out of reach, I answered in my next-door office -- without thinking to turn off the heat. Oops. Ten minutes later the onion and cabbage had browned-browned-browned, so much I wondered if they'd be salvageable for supper. Happy accident indeed, the browned-browned-browned cabbage and onions, mixed with mustard and horseradish, were sooo good!

And why do I say 'browned-browned-browned', aside from the obvious answer of color? Well you see, I've been reading my new favorite Harold McGee. And thanks to the eminently readable guru of food science, I now know that technically, only butter and brown sugar caramelize, whereas meats and vegetables brown -- via what's called the Maillard reaction. (The word needs a verb form, don't you think, Maillard-ize? or Maillize? perhaps?) I love learning this stuff!

Small World: I just found out that Karen from FamilyStyle Food met Harold McGee! She wrote about it too for St. Louis' great alternative paper, the Riverfront Times.

Anyway. This is a great side vegetable. It's got strong flavors so I'd recommend serving it with meat that can match up -- grilled pork, sausages. And it's rich -- so small servings taste like more.

If you love cooked cabbage, try Kitchen Parade's Caraway Cabbage or perhaps the Cape Breton Cabbage or the Swedish Red Cabbage. Otherwise, check out all the cabbage recipes in the Recipe Box.

A YEAR AGO The ever-so-thrifty No Waste Leek Stock

BakingSheet ... in a rare non-baking post, Hot & Sour Cabbage Soup
Orangette ... Braised Green Cabbage with Onions, Carrots, and a Poached Egg
Habeas Brulee ... Cabbage Strudel

NEVER MISS A RECIPE! Just enter your e-mail address in the box in the sidebar. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.


Hands-on time: 10 minutes
Time to table: 25 minutes
Serves 4

1 tablespoon butter
1 large onion, diced large
About 1 pound cabbage, sliced thin (1 pound is about half a typical head)
1 teaspoon kosher salt

1 tablespoon coarse-grain mustard
1 teaspoon (or more) horseradish
1 teaspoon flour
1/2 cup water

Salt & pepper to taste

In a large skillet or Dutch oven, melt the butter til shimmery on MEDIUM HIGH. Add the onion, cabbage and salt; stir til covered with fat. Arrange for the phone to ring and walk away for 10 minutes. If this isn't practical, do your best to ignore the cabbage for 10 minutes, letting it brown. If you can't ignore it, stir only very occasionally. Meanwhile, whisk together the remaining ingredients. Stir into cabbage and let cook 1 - 2 minutes til cabbage thickens slightly. Season to taste and serve.

Easy Supper: Pasta with Fresh Garbanzo Beans, Olives & Bacon ♥

Fresh Garbanzo Beans aka Chickpeas ♥ AVeggieVenture.com

Garbanzo beans aka chickpeas. For good reason, they're rarely found fresh, only dried and canned. That's because they take forever to extract from their pods, an hour per pound and then yielding only a couple of scant cups of fresh beans! Before launching this task, I recommend a friend to help, a cold drink to savor and a shady spot on a hot summer day ... then settling in to simply enjoy. There's no rushing this job, it's not hard, just tedious.

But tasty? Indeed! The wrinkled-brain peas come one or two to a pod, some large and white and woody (toss these) and some small and underdeveloped (these too). And they're good raw, if a little raw-tasting.

Pasta with Fresh Garbanzo Beans, Olives & Bacon ♥ AVeggieVenture.com
For cooking, I tried them steamed with a little butter (good!) but used most in this easy pasta supper. I also tried sautéeing them with the bacon but they really didn't cook enough that way, the liquid seems very important, plus the bacon flavor overpowered the delicate fresh flavor.

Oh. And don't worry about access to fresh garbanzo beans for this great supper pasta, just use frozen peas which I have a thousand times before.

101 Cookbooks ... boiled fresh garbanzo beans
Erin's Kitchen ... grilled fresh garbanzo beans


Hands-on time: 15 minutes
Time to table: 25 minutes
Serves 4

This is a "concept recipe" so please do adjust to suit your own taste!

Cooked pasta (I used a beautiful spinach pasta from a local Chinese grocery that cooks up in only five minutes)

2 cups fresh garbanzo beans (or frozen peas)

3 - 4 slices bacon
Green onion, chopped
Pitted olives
Plenty of black pepper (don't skip the pepper!)

Cook and drain the pasta. Steam the garbanzo beans (no need to steam the frozen peas).

In a large skillet, cook the bacon til just beginning to crisp. Add the onion and let cook a bit. Add the olive and let warm through. Stir in the steamed garbanzo beans or frozen peas, then the pasta. Season with pepper, toss and serve.

Still Hungry?


Chickpea Cakes with Cucumber-Yogurt Sauce
~ Chickpeas with Tomatoes, Spinach & Feta ~
~ Chipotle Chickpea Salad ~
~ Chickpea Gumbo ~
~ more recipes with dried beans, lentils & other legumes ~
from A Veggie Venture

~ Broccoli Rigatoni with Chickpeas & Lemon ~
~ Chickpea & Chicken Salad ~
~ Simple Hummus ~
~ more recipes with dried & canned beans ~
from Kitchen Parade, my food column

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.

© Copyright Kitchen Parade 2007 & 2015

Quick Quick: Yummy Lunch Cake ♥

Lunch in a flashWhat, you think it's still January and I'm already back to baking again?! Not yet! (And yes, I'm calling this a "lunch cake" because I know us, Dear Veggie Venturers, most days we'd rather eat cake. Well, here's a way to have our cake, ahem, and eat it too.)

My friend Karen from FamilyStyle Food recommended it, a simple rice cake (or in this cake, a corn cake) with a little peanut butter. It's perfect for an mid-afternoon pick-me-up or a supper-won't-be-ready-for-an-hour snack.

I like both these products. The corn cakes taste good, better than I remember rice cakes tasting. And I love-love-love the new Peter Pan no-sugar-added (and thus low carb, just 2 grams of carb per tablespoon) peanut butter. It's got more calories than my usual Peter Pan or Jiffy reduced-fat peanut butter but is so much more peanuty-tasting and satisfying. It's terrific for breakfasts all winter long, in my famous (?!) oatmeal.

FROM THE ARCHIVES Occasionally I feature no- cooking-required convenience products in the Recipe Box.

A YEAR AGO I experimented with cucumber pancakes from a blogger I'd not yet met but now am lucky to see often. Can you guess who it is? Just see!

NEVER MISS A RECIPE! Just enter your e-mail address in the box in the sidebar. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.


Hands-on time: 1 minute
Time to mouth: 1 minute
Serves 1

1 Real Foods corn thins
2 teaspoons Peter Pan no-sugar-added peanut butter

Spread peanut butter on corn thin. If needed, transfer to a plate. Enjoy.

Kitchen Parade Archive: Light 'n' Easy Chocolate Pudding ♥

A chocolate treat, in mere minutesSugar High Friday, oh sigh. It's the frenzy of sweet goodness, this month, of chocolate goodness, for goodness sake, and according to a man who knows his chocolate, chef, cookbook author and Parisian food blogger David Lebovitz. (My next trip to Paris? I'm definitely completely SO going to do a David Lebovitz chocolate tour.)

I fussed, I fumed. What to make? It's January, people, and I don't know about you, but I'm still working off Christmas cookies. I'm not ready, yet, to give way to indulgences even if my will power is weakening. And other Sugar High Friday contributors will tease and tempt with extraordinary chocolate creations that will have us all ooo- and ahhh-ing.

And so, here it is, my simple contribution, a simple stove-top pudding from a 2005 Kitchen Parade column, published online for the first time. It makes up in mere minutes, with only five ingredients that are likely already in your pantry. It's a creamy bite of warm (or if you can wait! cool) chocolate pudding yet racks up only 2 Weight Watchers points. If I eat the whole pot? Well, so be it.

And there's no fancy premium chocolate here either, just grocery store Hershey's Cocoa, my favorite Special Dark variety, new in 2005, which makes puddings and brownies and cakes almost black and extra chocolate-y.

So get your chocolate goodness from Sugar High Friday, then come back. This is a pudding you'll make (tonight maybe?) without waistline worry.

Many thanks to David, for hosting Sugar High Friday and for the reminder that we CAN have our chocolate, and eat it too!

Mashed Turnip & Apple ♥

Mashed turnips and apple with a sprinkle of fresh nutmegCome winter, mashed root vegetables have a special appeal.

This is nothing more than turnip and apple mashed with a little white wine -- and simply lovely. The technique calls for mashing and then moving to the oven -- I tried skipping the oven step but found the wine a little harsh. The whole dish mellowed, somehow, during 30 minutes in the oven. It's worth the time.

Be aware that supermarkets some times mislabel rutabagas, calling them 'turnips'. Purple-topped turnips have purple-to-magenta skins on the stem ends. For a picture comparison, see this post at StephenCooks. Still, don't worry too much about mixing them up since mashed rutabagas and apples are good too.

The recipe is inspired by one of my favorite 'new' cookbooks, This Good Food, Contemporary French Vegetarian Recipes from a Monastery Kitchen -- even though it's a castoff from my friend Anne when she and her husband redid their kitchen and 'cleared out'. The recipes are spare and simple and beautifully organized by season. Two favorite recipes from the Thanksgiving collection are from This Good Food, the gorgeous carrot puree and the autumn sunchoke salad. Anyway, Ann and Randy, thanks!

If mashed turnip and apple appeals, there's a whole collection of pureed vegetable recipes in the Recipe Box.

A Year Ago Today: Daikon & Pepper Salad -- "This simple daikon-pepper-watercress combination tasted so fresh and alive."

Too Many Chefs ... parsnip & turnip soup

Cook with Kerry ... smashed carrots & turnip


Hands-on time: 20 minutes
Time to table: 90 minutes
Serves 4

Water to cover, enough to cover turnips and apples, not salted
1 pound purple-topped turnips, trimmed, peeled and chopped into equal-size pieces
2 apples, peeled and quartered
1/2 cup dry white wine
1 tablespoon butter
1 talespoon cream
Salt & pepper to taste

Fresh grated nutmeg

Bring the water to boil while the prepping the turnips. (To save a dish, pick a saucepan that you can also do the mashing in.) Add the turnips, cover and let simmer for 15 minutes. [TURN THE OVEN ON TO 300F.] Add the apples and cook for another 15 - 20 minutes, until turnips are fully cooked (a knife should slip in and out with no trouble). Drain and return to hot pot. Mash til smooth (a little texture is good, these mash very easily with a hand masher). Add the wine, butter and cream. Season to taste.

Transfer to a baking dish (individual ramekins look kinda cool ...) and top with nutmeg. Bake for 30 minutes. Reheats well in the microwave.

Easy Side: Carrots with African Spices

These are simple chunks of carrot braised in garlic and spices and broth/water. The spice combination is lovely, especially brightened by citrus.

I do recommend taking 2 - 3 minutes to peel and slice whole carrots. The "baby" carrots that come in bags (which aren't young carrots at all, just big carrots shaped small and marketed beautifully) have little flavor when cooked. [Don't believe me? Believe SlashFood.]

Kitchen Parade Extra: One Recipe, Two Quick Suppers

A classic concept recipe, one recipe with at least two entirely different outcomesIt's Quick Supper time again in this week's Kitchen Parade column, one of my very favorite suppers -- two of my favorite suppers actually for there are at least two very different outcomes from one recipe. Both are fast and nourishing, cheap and satisfying, fresh and flavorful. I've been trying to figure out if I like one more than the other. You try, you decide!

Kitchen Parade is great source for Quick Suppers and Concept Recipes. If you're watching Weight Watchers points and calories after the holidays, Kitchen Parade can help. Counting carbs? Kitchen Parade has low-carb recipes too.

What's this Kitchen Parade, you ask? It's the published newspaper column that my Mom started when I was a baby and that I've been writing since 2002. Kitchen Parade is known for great recipes for all courses; including
If you'd like Kitchen Parade columns and recipes delivered via e-mail straight to your In Box, sign up for Kitchen Parade's e-mail subscription.

Or just check out this week's column here; many archive columns are online too.

Quick Side: Sugar Snap Peas with Soy Sauce

Sugar snap peas with an Asian twistSome times, spare and simple fill the bill. And that's the only way to describe these sugar snap peas, cooked in 10 minutes flat.

NUTRITION NOTES Low Cal. Low Carb. Perfect for continuing post-holiday penance. The really good thing, if you have the hungries, is that sugar snap peas really have to be chewed, one by one.

NEXT TIME These were good but not as memorable as these Sugar Snap Peas with Lemon.

Easy Weekend Breakfast: Baked Eggs in Cream with Spinach ♥

A cozy, comforting breakfast
How to cook eggs in ramekins, "shirred" eggs they're called or just "baked" eggs. I've added spinach and cream and so this "tastes" much more like an indulgence than it is.

I sooo wanted this recipe from the January issue of Gourmet to be delicious! And it is, it is!

I will definitely make these baked eggs -- also called 'shirred eggs' -- again, for one or two or even for brunch for guests. For brunch, I'd do the prep in advance, everything except dropping in the eggs.

Each serving has only 2 net carbs so it's perfect for South Beach, Atkins and other low-carb eaters. And while the eggs and cream do add up to 5 Weight Watchers points, it does have protein calories vs only fat/carb calories in a muffin; this means it should 'last' longer.

I will try half and half another time, just to see, which drops the point count to 3. But to my taste, these baked eggs are definitely 'worth' 5 points.

St. Louis Restaurant Reviews: Sofia Bistro

Cozy and warm, a neighborhood restaurant
While St. Louis hosts a growing collection of great restaurants, my own visits are rare enough that when eating out, I prefer to simply enjoy. So when a friend raved about a favorite restaurant last month, I asked if she might write an occasional restaurant review for A Veggie Venture. She agreed! Please welcome the first St. Louis restaurant review from the Foodie Patootie, an A+ recommendation for Sofia Bistro, a neighborhood spot in the UCity/Clayton area. Enjoy ...

UPDATE: Sorry, Sofia Bistro is no longer open.

Dear Husband and I ate at a terrific restaurant again in December: Sofia Bistro. It's at the corner of Jackson and Pershing in U. City, near Clayton. It was probably our 12th time eating there. We just love it there, and the food, and we want to see them succeed - they deserve it.

Sofia's is a neighborhood restaurant - cozy, warm, and you can actually hear each other without straining. Parking isn't a problem; reservations are easy to get. We like it best on weeknights.

Did I say we love the food? The best risotto in any restaurant I've ever eaten. They always have shrimp risotto and wild mushroom risotto on the daily menu. If two of you share a salad and share the risotto - it'll be a perfect meal. I had a lovely glass of Hess Cabernet, and Dear Husband had a lighter Pinot Noir - healthy pours, yummy, and not overpriced. And if you have room for dessert: we shared among four of us their house-made cranberry bread pudding and apple strudel. Superb.

Their fresh fish each night is really fresh - and this time Dear Husband enjoyed fresh Chilean sea bass: it came on a bed of delightful mixed vegetable risotto. I branched out for a change and ordered the "Peppercorn Marinated Tenderloin, Grilled to Perfection, Served Over Dijon Cognac Sauce" and it was: it arrived exactly medium with pink in the middle - just the way I like it, and lots of perfectly steamed broccoli and roasted potatoes accompanied it. Since Dear Husband and I didn't split our entrees this time, I ate half and took the other half home. Dear Husband enjoyed it another night and had a feast.

Please consider Sofia Bistro the next time you go out. It just might become your favorite place, too.

Happy eating!

Foodie Patootie
The Foodie Patootie (FP) lives in St. Louis County with her Dear Husband (DH). She has been on and off Weight Watchers for a few years, counts Points in her sleep, and eats healthfully from restaurant menus. Restaurant portions are so huge, Foodie Patootie and her DH often share entrees. Since they often dine with friends, enough items are still sampled to offer a sense of a restaurant's offerings. Oh, FP and DH also live with their Dear Dog (DD). DD eats only BARF (bones and raw food) and looks and acts half his age. Lucky DD.

Baked Pasta with Ham, Tomatoes & Peas ♥

A healthful alternative to mac'n'cheese, enough for supper tonight and another for the freezerHonestly, I didn't expect to write about this pasta dish, even though it's my new 'go to' recipe for baked pasta and completely delicious. But when Kevin the Comic of Seriously Good invited food bloggers to join the only annual mac'n'cheese off, I pulled the second dish out of the freezer.

Braised Cauliflower with Three-Seed Sauce

Serve with rice for a vegetarian supper or as a side dish
Welcome to the New Year! Has anyone else been indulging? Me too. For the next while, A Veggie Venture is slimming down. Look for low-calorie and/or low-carb vegetables for the whole month of January.

With a vengeance, people seem to love the cookbook, Vegan with a Vengeance. So I just had to try it myself even if my 'status' is former vegetarian and current committed carnivore. I ignored the recipes that call for TVP and other processed ingredients (there aren't many) to focus on the same ones which would catch my eye in any cookbook or food magazines, the simple recipes with short lists of easily available 'real-food' ingredients.

This (quick? no!) braise of spices, cauliflower and tomato is first up. It was good, even if spartan for a vegetarian supper; over rice, however, it might really hit the spot.

I did find the timing off: the recipe said the cauliflower should cook covered for 5 minutes, then uncovered for another 5. After the specified 10 minutes, the tomatoes were still just warming up and the cauliflower was completely raw. After 45 minutes, it was done. That's a big difference.

I may well throw this in the crockpot. I'd also serve as a side dish. Or I might return to a roasted cauliflower and tomato dish with the same spices last spring: it was truly delicious.


Hands-on time: 15 minutes plus occasional stirring
Time to table: 75 minutes
Serves 4 as main dish, 8 as side dish

1 tablespoon olive oil (or broth for a fat-free version)
1 large onion, diced

1/2 teaspoon table salt
2 teaspoons cumin seed
2 teaspoons mustard seed
1 teaspoon fennel seed
1/2 teaspoon turmeric
1 bay leaf
1 jalapeno, minced
3 cloves garlic

1 head cauliflower, cored, cut into florets, Xs cut into thick stems
28 ounces canned diced tomatoes

In a large, deep skillet large enough to hold the cauliflower in a single layer, heat the oil til shimmery. Add the onion and cook for about 10 minutes, stirring often, til beginning to turn gold.

Meanwhile, assemble the spices, bay leaf, jalapeno and garlic in a small bowl. Add to the skillet and cook, stirring continuously, for about 1 minute. Add the cauliflower and tomatoes, stir to combine. Cover and let cook, stirring occasionally, adjusting heat as necessary to cook at a good simmer, for about 45 minutes. Remove from heat and let rest for 15 minutes.

~ more cauliflower recipes ~
from A Veggie Venture

~ more cauliflower recipes ~
from Kitchen Parade, my food column

A Veggie Venture is home of 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2007

Perfect Pan-Fried Broccoli ♥ Recipe

Perfect Pan-Fried Broccoli
This recipe for cooking broccoli in a skillet comes from Cook's Illustrated. And lest you think that "pan-fried" means frying the broccoli in lots of fat, think again. This recipe uses just a single tablespoon of fat for a whole pound of broccoli! If it were me, I would call the recipe "heat-fried" broccoli because the skillet is brought to a hot-hot-hot temperature.

~recipe & photo updated & republished 2013~
~more recently updated recipes~

ORIGINAL POST Bye bye 2006. Hello 2007. Bye bye Christmas cookies. Hello ... broccoli. But if you too are coming off a sugary, buttery holiday high, this delicious pan-fried broccoli will make the trip back to real-life food really easy. I'm willing to bet it's one we'll all make again and again. I know I will.

I call the recipe "perfect" pan-fried broccoli because it is slightly adapted from the "test til it's perfect" folks at Cook's Illustrated. I keep old issues nearby because they're packed with recipes and tips that build technique and confidence. I really do recommend a subscription, for both new and experienced cooks.