With my shoulder pain most intense when I am cooking, typing or washing the dishes, we have been getting by with very little cooking this past week. Finally I felt rested enough and well enough to get back to the kitchen. Dennis had bought my favorite, fresh broccoli, so I set to making my ole' standby broccoli dish, a recipe developed by my mom:
After rinsing the broccoli I set it for proper steaming on the stove. Here is the most crucial part, you don't want to over cook the broccoli or let it boil rather than steam. I also salt my broccoli to taste.
I use a saute pan with olive oil and chopped onion, cooking slowly over low heat.
Garlic, glorious garlic!
Peel the cloves
Mince them up.
Add the garlic to the already cooking onions. Watch that the garlic doesn't burn.
The broccoli should become a lovely bright green when it's ready. Turn off the heat. I adore that little stainless steel steamer. It fits in any pan and keeps your veggies out of the water.
According to Bernard, pasta needs "many waters" to cook right, along with a splash of sea salt.
You can really use any pasta style you prefer.
Once the garlic and onions are cooked well, I remove from the heat and allow to cool. Once cool enough, I transfer the broccoli to the saute pan and turn the heat up low to warm everything up while the pasta cooks. I will sometimes add more olive oil at this point.
This is wonderful if you add fresh grated Parmesan. Sadly we were all out. Still, it is a yummy and easy lunch!
