Wednesday, March 21, 2012

Parmesan-Pine Nut Broccoli

Roasted broccoli has become my go-to veggie for dinner and left-over lunches. It is so simple to throw it in the oven with some olive oil, sprinkled in your seasoning of choice, a little parm and maybe a second veggie like carrots, bell peppers, or squash. I've become so dependent on this side, I recognized a need for some change. I decided to shake it up a little when I saw this in America's Test Kitchen Light and Healthy magazine. Instead of roasting, this just entailed a skillet. Rather than oil, there was vegetable stock involved. I hit familiar territory seasoning with some garlic, use my trusty Parmigiano-Reggiano, but then add some toasted pine nuts to the final product giving it a new taste-dimension and crunch.

Mr. Max and I thoroughly enjoyed this delicious and nutritious dish, I will now have to split time between my roasted favorites and this skillet version. Click here for the recipe nutritional facts per serving calculated by Serving size is equal to 3/4 cup.

Grocery List:
  • 2 cups broccoli florets
  • 1/2 cup vegetable stock (can use chicken stock too)
  • 1/4 cup Parmigiano-Reggiano, grated
  • 1/4 cup pine nuts
  • 1 tsp. olive oil
  • Garlic powder to taste
In a large skillet, add your broccoli and the stock then season to your heart's content with the garlic powder. Set the heat to medium-high then let cook for about 8 minutes, covered.

As the broccoli cooks, we will toast our pine nuts in a smaller skillet using just a little olive oil. Set the heat to medium (4-5 on the dial) and pay close attention so that they don't burn. The smell of them toasting always reminds me a bit of popcorn! This should take about 3-4 minutes.

After about 8 minutes, check on your broccoli. If you can easily pierce with a fork, go ahead and remove from heat. If there is still some liquid in the pan that the broccoli did not soak in, use a colander to drain before moving to a bowl. Once in a bowl, add the Parm and the pine nuts to toss. 

When tossed to your perfection, dish it out to a plate and enjoy!

Tastefully yours,

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