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.