I have long loved titling my recipes fun a quirky titles based on the subject matter of my often off the wall ramblings. I felt like this challenged my thinking cap called a brain and pushed my writing skills.
But. I have been working to update this blog and make it more user friendly (maybe more selfishly for me but you too!) I hope to do a long overdo redesign and have been working for weeks to create a much needed recipe index. I think that if I had been titling the blog posts by recipe title in the first place then maybe this task of organizing them and categorizing them wouldn’t be so tedious.
So. I guess better later then never! I hope that this helps when searching for recipes and the overall flow of the site. But don’t be mad if next week I change my mind and go back to my sarcastic, witty titles. I know. I have issues.
You gotta love this dish because of its freshness, simplicity, and use of pantry staples to transform this
One Year Ago: Article: Aspire to Eat Asparagus Recipe: Asparagus with Garlic Vinaigrette
Two Years Ago: Cajun Popcorn
Three Years Ago: Gooey Cheese and Chicken Enchiladas
Prep Time: 10 minutes Cook Time: 5 minutes Serves: 4
1 1/2 tablespoons butter
2 large cloves garlic, finely chopped
2 tablespoons grated onion
1 lemon, lemon zested and juiced
1/2 teaspoon each black pepper and salt
1/3 cup vegetable broth
1 teaspoons cornstarch
2 heads broccoli florets, stalk removed and chopped
Melt butter in 1-quart saucepan over medium-low heat add onion and garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in lemon juice, lemon peel, salt, pepper, broth and cornstarch. Bring to a boil over medium-high heat, stirring frequently, until sauce thickens, about 2 minutes.
Meanwhile, heat water in a double boiler and steam broccoli for 3-4 minutes until crisp-tender. Pour sauce over hot cooked broccoli and garnish, if desired, with additional lemon wedges.
Adapted from Country Crock