This broccoli salad was inspired by another contest at Food52. I submitted this recipe to the contest, but have since tweaked it a bit to come up with the version you see here.
Though I will certainly eat steamed broccoli, I much prefer it when broccoli has been blanched. Yes, I know “blanched” is just a fancy way to say “boiled” and yes, I know you lose some of the nutrients in the cooking water.
But I simply don’t care. I don’t blanch/boil it for very long and it just tastes better to me.
My favorite way to eat blanched broccoli is with a simple dip made from equal parts good quality mayo and organic brown mustard. So I took the basic elements, embellished them a bit, and came up with a lightly dressed sweet and crunchy broccoli salad. If you can’t find the Meyer lemon for the dressing, use regular lemon juice and add a bit of honey.
Blanched Broccoli Salad with Pumpkin Seeds and Dried Cherries
Ingredients for the salad:
* 1 head of organic broccoli, cut into florets
* 1/4 cup pumpkin seeds, toasted in a hot pan for 1-2 minutes, until they pop (be careful they don’t burn)
* 1/4 cup dried cherries
For the dressing:
* juice of 1/2 Meyer lemon
* 1 tablespoon mayonnaise (or a little more to taste), preferably made with olive oil (or use grape seed oil Vegenaise, which also happens to be vegan)
* 1 tablespoon olive oil
* 1/2 tablespoon organic brown mustard
Bring a large pot of water to a boil. Add a large pinch of salt and the broccoli florets. Cook for 2-3 minutes (not more: you don’t want the broccoli to be too soft). Drain the broccoli and allow to cool.
Mix the broccoli, pumpkin seeds and dried cherries in a large bowl.
In a small bowl, whisk together the lemon juice, the mayonnaise, the olive oil and the mustard. Pour the dressing over the salad and mix well to combine.
Sadly I didn’t make it into the Food52 “broccoli finals” with this recipe…to see those that did, (they are both roasted broccoli recipes) and to vote for the winning recipe check out Roasted Broccoli with Paprika Vinaigrette and Marcona Almonds and Roasted Bagna Cauda Broccoli.
Simple beans are just the thing for those days when life is anything but…
This easy aduki beans recipe is adapted from Ree Drummond’s first cookbook, The Pioneer Woman Cooks: Recipes from an Accidental Country Girl. Ree’s recipe features pinto beans. Those would certainly be the more standard sort to use in this dish, but I’m not a standard sort of person (plus I had no pinto beans on hand), so I used what I did have: aduki beans.
Aduki beans (aka adzuki beans) are small red beans that are most typically used in Japanese cooking. They are often featured in sweet recipes such as red bean paste. Aduki beans also make an appearance in macrobiotic cooking.
I like aduki beans because they do not require soaking and because they don’t take all that long to cook compared to other bean varieties. If you can’t find them, though, feel free to use pinto or another type of beans instead.
If you’ve never cooked dried beans before and you are accustomed to just opening up a can when you want beans, here are some facts that might make you want to rethink that strategy:
-Canned beans are very high in salt
-Canned beans are pressure cooked, which may cause excessive gas in some individuals
-Cans can be a source of heavy metals, which can leach into the beans and then get into your body
-Cans are a form of packaging that can be avoided if you buy in bulk
Plus, I mean it when I say this recipe is simple…
Recipe for Simple Seasoned Aduki Beans
Yield: Serves 8-10
Prep Time: 5 minutes
Cook Time: 95 minutes
Total Time: 100 minutes
*4 cups dried aduki beans (you can buy them here, or use pinto or another type of beans)
*4 slices organic uncured bacon, sliced into 1 inch pieces- optional; bacon lends a nice smoky saltiness but you can leave out for vegetarian beans
*1 teaspoon course sea salt or to taste
*1 teaspoon black pepper or to taste
*1 teaspoon garlic powder or to taste
*1 teaspoon chili powder or to taste
1. If not using aduki beans, it's best to soak your beans overnight in a large pot covered with water. After they have soaked, drain them and rinse several times. If you are using the aduki beans, just go ahead and rinse them.
2. Place rinsed beans and bacon in a large pot on the stove. Pour water over the beans to cover by 2 inches. Bring to a boil and then reduce the heat to a simmer.
3. Skim any foam that might rise to the top while cooking, and add additional water (or stock), if there does not seem to be enough liquid.
4. Cook until the beans are tender, about 1 1/2 hours (or as long as 3 hours for pinto and other beans).
5. Add the sea salt (don't add too much if you've used stock) and pepper, plus the seasonings I mentioned (or others that you like) to taste. You can serve these in whole wheat or corn tortillas with the toppings of your choice: think grated raw cheese, fresh salsa, guacamole, organic sour cream, etc. Or have some in a bowl with a side of cornbread (I made a pretty good gluten-free one that you can see in the top picture). Fresh chopped tomato, cucumber, red pepper, and sliced avocado are also wonderful additions.
6. My favorite healthy way to eat these, though, is this: chop some collard greens very fine, add some olive oil and fresh lime juice, and mix with the beans, veggies, and salsa. Top with some green onions and minced cilantro- yum yum yum!
This bean recipe is my contribution to Weekend Herb Blogging.
WHB was founded by Kalyn of Kalyn’s Kitchen and it is currently managed by Haalo of Cook Almost Anything.
Anna from Anna’s Cool Finds is the host this week!
Like many other food bloggers, I’m having a hard time chatting about recipes and sharing pretty pics when there are so many people suffering in Haiti right now. Another earthquake hit this morning.
I’ve been touched by what many bloggers are doing to help, and I’d like to do something too. Read on to see how you can help me help Haiti.
It’s been a little over 2 weeks since 2010 started and you may have noticed that I’ve been posting a lot of recipes that are appropriate for breakfast. Why? Because eating breakfast each and every day was my main New Year’s resolution.
Yes, but what does this have to do with Haiti?
I’m interested in hearing about your favorite breakfast recipes, too. I’ve never used the “Mister Linky” widget before, but I’m going to give it a try here. Please share a link to a breakfast recipe on your blog and then leave a comment telling me about it.
Please use proper blog carnival etiquette and add a link from your recipe post back to this announcement (not my home page). If you don’t have a recipe blog, just leave me a comment about your favorite (preferably healthy) breakfast.If at least 50 people link to/comment on this post between now and Jan. 31st, I will send $50 to Haiti. If at least 100 people do so, I’ll send $100.
I’d prefer it if you link to a healthy breakfast recipe (one that contains real whole foods, with no refined flours, refined sugars, artificial sweeteners, trans-fats, or other processed ingredients), but if you don’t have one of those, any breakfast recipe will do. And if your favorite thing to eat for breakfast is chili or a turkey sandwich? Go for it. Link up. One recipe per blogger, please, and don’t forget to link to your actual post, not your home page.
Please feel free to share this post on facebook, twitter, etc. The more people who link/comment, the more money I’ll donate. I will probably split the donation between the United Nations World Food Programme for Haiti and Doctors Without Borders, but if you’ve got a favorite charity that’s working in Haiti, go ahead and tell me about it in the comments section.
If you are new to the Mister Linky Widget, here’s what you do. Type your name or the name of your blog and then in the parentheses, put the name of your recipe. In the line for the URL, put in the link to the recipe (not your home page). For example, if I wanted to share the chocolate raspberry smoothie recipe on my website, I’d put in Healthy Green Lifestyle (Chocolate Raspberry Smoothie) and then below, I’d put the link: http://www.healthy-green-lifestyle.com/chocolate-raspberry-smoothie.html…
After you input your link, remember to go back to your blog post and update it with a link back to this post (http://blog.healthy-green-lifestyle.com/a-breakfast-recipe-blog-carnival-to-help-haiti.html). You can just copy and past the following if you like, without the quotes, of course: “This post is linked to Healthy Green Kitchen’s breakfast recipe blog carnival for Haiti.”