Broccoli with bacon and pine nuts

Sensational Vegetable Recipes, 112pp.
by Family Circle, Step-by-Step series
Murdoch Books, no date given
Cooking on page 32

Family Circle magazine produces scores of these paperback cookbooks—covering all sorts of menu and ingredient categories.

They’re handy and I have a few, purchased at garage sales for about $1 each.

This one is not strictly vegetarian. It covers sections on vegetable basics, snacks, one-step recipes, soups and starters, main courses and side dishes.

While I think this one is from the late 1970s or early 1980s, I was pleased to see its contemporary treatment of cooking techniques and ingredients. Lots of recipes are low-fat, steamed or stir-fried. Plus, veggies such as parsnips, turnips and fennel all make an appearance.

Pages 32–33 offer eight variations on one-step recipes for broccoli. I had trouble choosing which recipe to make first, and will probably make them all over time.

Recipe—Broccoli with bacon and pine nuts

Ingredients and method
Cut 250 g broccoli into small florets. Heat 2 teaspoons oil in wok or heavy-based frying pan. Add 2 rashers thinly sliced bacon. Cook over medium heat 2 minutes. Add broccoli, stir-fry 3–4 minutes until just tender. Stir in 2 tablespoons toasted pine nuts and 1 tablespoon chopped fresh chives. Serve hot.

How it played out
Recipes don’t get much easier than this. In addition to cutting the broccoli in florets, I also trimmed the thick stem to get the tender innards. I toasted the pine nuts in a small cast iron pan before starting to stir-fry the broccoli.

I used four slices of short-cut bacon, which is pretty close to what Americans call Canadian bacon.

Everything came together quickly and the timings were perfect.

I love all the ingredients in this recipe, so there was no way I was going to be disappointed. This was a great, quick veggie dish with just the right amount of crunch.


About leggypeggy

Intrepid overland traveller, keen photographer, avid cook—known to jump out of airplanes and do other silly things. Do not act my age.
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One Response to Broccoli with bacon and pine nuts

  1. Pingback: Toad-in-the-hole | What's cooking on page 32

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