Tuesday, January 30, 2007
A little sweet, a little sour
Broccoli with Pan-Roasted Peppers
Cooking Light Annual Recipes 2006 Copyright 2005
4 cups broccoli florets (about 1 1/2 pounds)
1 tablespoon olive oil
1 3/4 cups (1-inch) red bell pepper strips (2 medium) I only used 1
1 3/4 cups (1-inch) yellow bell pepper strips (2 medium) I used 1 orange pepper
1/4 cup red wine vinegar
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cook broccoli in boiling water 4 minutes or until crisp-tender, and drain. Rinse with cold water; drain.
Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and red wine vinegar. Cover, reduce heat to medium, and cook 15 minutes or until peppers are tender, stirring frequently. Uncover; sprinkle with sugar. Increase heat to medium-high; cook 2 minutes or until liquid evaporates and bell peppers begin to brown, stirring constantly. Add broccoli; cook 2 minutes or until thoroughly heated, tossing to combine. Remove from heat, and stir in salt and black pepper.
Yield: 6 servings (serving size: 1 cup) NUTRITION PER SERVING
CALORIES 65(39% from fat); FAT 2.8g (sat 0.4g,mono 1.7g,poly 0.5g); PROTEIN 2.5g; CHOLESTEROL 0.0mg; CALCIUM 31mg; SODIUM 311mg; FIBER 1.4g; IRON 1mg; CARBOHYDRATE 9.9g
Well I did it. Welcome to The Cookbook Junkie on the new Blogger. It was painless to convert but when I first brought up this post to edit this morning, I couldn't see the picture, which upset me but fortunately it was only a brief disappearing act. Frankly, I would never have made the switch if I didn't have to but the threat is that they're going to start forcing blogs to make the switch. So, here we are.
This is a recipe I started making a few weeks ago but stopped because I wasn't sure I wanted to waste my precious colored peppers on it (I stock up on these when they're on clearance but otherwise colored peppers are $4-$5/pound here). I ended up basically freestyling the recipe anyway (with fewer peppers) and we really liked it. This is actually the third time I've made it. I just use fewer peppers and when freestyling I tend to add a bit more sugar and sometimes more vinegar. We really like the sweet and sour flavor of this recipe. The veggies have a lot of flavor without adding much fat.
This is just perfect for Sweetnick's ARF/5-A-Day Tuesday. Broccoli, peppers - no surprise that this is a healthy dish.
I served this with chicken and as soon as my husband came home he checked the fridge and he informed me that after he ate the chicken, he was going to eat the half of the Hot Italian Sub that was still left in the fridge. He must have been thinking about that all day.
Only two more days to sign up for a chance to win this month's cookbook giveaway. I can't believe it's still January to tell you the truth. I'm not complaining but it was a long month.
Blast From the Past: Broccoli Salad from September 2005 (one of my first blog posts!). I love Broccoli Salad but it's not the healthiest salad to eat and it's not as good when you try to lighten it up.
Question of the Day: What veggies did you eat with your dinner last night?