Рецепт Happy Little Trees
Now, as much as I enjoyed
watching Bob Ross, on PBS, Saturday afternoons, my talent in painting went as
far as that. I tried, many a time, with
several paint mediums, but my eyes and hand simply did not agree on the
images. I did not give up on finding my
artistic talents though, and outdoor photography became one. Photography of the landscapes, wildlife and
plant life became a natural talent within me.
One just has to peruse my travel blog (http://www.southwestbrowneyes.com/),
or visit the Hideout Community Center in Monticello, UT, to view my photos.
But enough about my
artwork, and let’s get back to those happy little trees. No, I am not referring to maples, oaks, pines
or the many varieties of flowering trees.
I am writing about…Broccoli!
Mother Nature’s edible trees, growing in a bunch, up from a fertile
ground; to be chopped, steamed, sautéed, baked, or any number of ways to cook
it.
Eaten cooked or raw,
broccoli contains a truckload of vitamins, minerals and antioxidants; ready for
the list? One cup (91 grams) of raw
broccoli packs:
Carbs: 6 grams
Protein: 2.6 gram
Fat: 0.3 grams
Fiber: 2.4 grams
Vitamin C: 135% of the RDI
Vitamin A: 11% of the RDI
Vitamin K: 116% of the RDI
Vitamin B9 (Folate): 14%
of the RDI
Potassium: 8% of the RDI
Phosphorus: 6% of the RDI
Selenium: 3% of the RDI
Broccoli also contains
measurable amounts of the antioxidants lutein and zeaxanthin, which may prevent
oxidative stress and cellular damage in your eyes.
...and that is just the
short list! To get the full impact, I
recommend reading Top 14 Health Benefits of Broccoli (https://www.healthline.com/nutrition/benefits-of-broccoli).
When purchasing broccoli,
I tend to buy more than I actually need for a recipe. Why?
Food storage of course! Remember
all that hoarding that started up March of 2020, and fresh, frozen, even
canned, vegetables were difficult to find?
That is why food prep and storage is an important aspect for any
home. Whether family related, friends
sharing, running a B&B, even on your own…prep and store!
While there are many sites
online teaching about this, I would like to recommend a book, just for some
historical, yet pretty interesting reading, Plain but Wholesome, Food Ways
of the Mormon Pioneers by Brock Cheney.
While it mainly deals with the history of the Mormons trek to Utah, and
life in developing the state; it gives details, and recipes, of many food items
they either brought with them, or grew later on.
Back to my prep and food storage of broccoli. I use steaming and freezing; chop up the broccoli, steam for 5 minutes, let slightly cool, place in freezer bags, label with name and date, and into the freezer for future use. Steaming helps retain the nutritional qualities of the broccoli, and the green of the happy little trees pops!
I have seen it recommended
that the broccoli be immersed into cold water, to stop the cooking
process. I have found that this method
allows too much water to cling to the broccoli, and with freezing, that means
too much ice development. That is just
my experience though.
Why not just chop up the
broccoli and freeze, without steaming?
Carbon dioxide gas will cause the broccoli to develop a grayish tint;
and bright green is so much prettier to eat.
Now for a delicious soup
recipe that is easy and comforting; so nice for cold, windy and snowy winter
days. Even after four hours of cooking,
the broccoli will have a slight crunch, yet still be tender. It might seem light on seasoning, in the
recipe, yet the flavors are fully absorbed throughout.
Crock Pot Broccoli Cheddar Soup
Ingredients:
4 cups broccoli florets,
cut into small bite sized pieces
1/2 cup diced onion
4 cups vegetable stock
1 tsp. coarse sea salt
1/2 tsp. cracked black
pepper
4 Tbsp. unsalted butter
4 Tbsp. all-purpose flour
1 and ½ cups half and half
4 cups shredded Cheddar
cheese or 2 cups Monterey jack + 2 cups Cheddar
Preparation:
Combine the broccoli,
onion, stock, salt and pepper into a 4-quart crock pot; cook on low for four
hours.
After four hours, set
crock pot to high. Take out one cup of
liquid.
Create a roux by melting the
butter, medium-high heat, in a large sauce pan; whisk in the flour. Slowly add in the liquid, continuing to
whisk, and then slowly whisk in the half and half.
Add the shredded cheese to
the roux mixture, on cup at a time, until it is fully melted and combined.
Add the cheese sauce to the crock pot and stir it in to combine. Let it continue to cook in the crock pot an additional 15 minutes.Makes 6 servings.
Note: For a creamier soup,
before adding the cheese sauce, pulverize the broccoli and onion with an
immersion blender. Then continue with
cheese sauce and added cooking time.
Picture it, sitting in a
cozy chair, bowl of soup cradled in the lap, and reading a good book; maybe on
food prep and storage! Enjoy and keep
positive.Mary Cokenour