Some of us are born dunkers.
Give us a bowl of soup, and we’ll dunk our crackers. Hand us a mug of milk, and we’ll dunk the nearest cookie. Place a crock of Cheese and Broccoli Dip within arm’s reach, and we’ll dunk whatever’s handy—tortilla chips, pita wedges, raw veggies, our fingers… Continue Reading...
We can’t wait for springtime when the gardens in our neighborhood are bursting with fresh produce. We can hit an excellent selection of roadside stands on our drive home from work each evening and load up on lots of fresh fruits and veggies.
But it’s still February and we still need to eat our vegetables. So, we went looking for something new and found this broccoli dish with a hint of Asian flavors. It’s a perfect fix when you’re looking for a vegetable side dish this winter. The bell pepper and garlic add a little kick. Don’t forget to top the cooked broccoli with the sesame seeds. They add a little something special.
Fix-It and Forget-It Lightly Cookbook, pg 226
2 lbs. fresh broccoli, trimmed and chopped into bite-size pieces
1 clove garlic, minced
1 green or red bell pepper
1 onion, cut into slices
4 Tbsp. light soy sauce
½ tsp. salt
dash of black pepper
1 Tbsp. sesame seeds, optional as garnish
1. Combine all ingredients except sesame seeds in slow cooker.
2. Cook on low for 6 hours. Top with sesame seeds.
3. Serve on brown rice.