Wednesday, December 27, 2006
The South Beach Diet Quick and Easy Cookbook Copyright 2005
1 tablespoon plus 1 teaspoon canola oil
1 ( 1 ½ pound) head broccoli, cut into florets (6 cups)
2 tablespoons low-sodium soy sauce
2 garlic cloves, minced
2 teaspoons fresh lemon juice
Heat oil in a large wok or high-sided skillet over medium-high heat. Add broccoli and stir-fry for 2 minutes. Add soy sauce, garlic and lemon juice; continue to stir-fry until broccoli is crisp-tender, about 5 minutes. Serve hot.
Makes 4 (1-cup) servings. Per serving: 80 calories, 5 g fat, 0 g sat fat, 7 g carbs, 3 g fiber, 300 mg sodium
Christmas is over and I've never been more ready to get back to eating normal meals again. I don't think we've eaten many vegetables over the past two weeks, unless you count frozen french fries.
This recipe is so simple but left to my own devices, I probably would have added the soy sauce or the lemon juice, not both and adding both was a great move. That's why I love cooking from recipes - I find these simple little twists that I might never think of on my own.
Blast From The Past: Crumb-Coated Dijon Chicken from September 2006. That's what I served with the broccoli last night. I think that's one of my favorite chicken recipes.
Speaking of chicken, don't forget to enter this month's cookbook giveaway - you might win my favorite chicken cookbook.
Question of the Day: What are your plans for New Year's Eve?