This is another recipe from the old-school Italian archives. Very quick, foolproof, and always delicious, the two secret ingredients make this broccoli lip-smacking good. This recipe cooks really really quickly, so pay attention to the heating instructions throughout the recipe to make sure you get that delicious, gorgeous crunch.
Is It Okay To Hide Vegetables In Your Child's Food?
Now, I myself happen to be a big fan of anchovies, but there are many members of my family who are not. Anchovies are one of those ingredients that when tasted on their own can be very strong and overpowering, but when mixed in with other ingredients, they magically blend in while leaving behind a powerhouse of flavour with none of the fishy essence. Think Caesar salad dressing which is on everyone's list of favorites. They lend the perfect yummy accent to the broccoli, and the little bit of browning and caramelizing adds the perfect crispy and smoky note. Give this a try, I promise even those anchovy or broccoli skeptics will be converted!
2 heads broccoli
6 good quality anchovy fillets
3 large cloves of garlic
2 tbsps olive oil
1/4 cup warm water
Salt and pepper to taste
pinch of cayenne pepper (optional, if you like a little heat)
Wash broccoli and cut into florets. Trim stems and cut longways into 3 or 4 pieces. I like to use everything!
Roughly chop anchovies and slice garlic. Make sure to use high quality anchovies. I like to buy the ones packed in glass jars and olive oil.
Use a wide and shallow frying pan.
Add olive oil and heat on medium heat. You want the pan to be really hot so the broccoli can scorch a little.
Add broccoli. Cook over high heat, until the broccoli caramelizes and browns a little on one side. Then stir until broccoli begins to change colour to a bright green.
Add anchovies, garlic and water. Water should cause a lot of steam. Lower heat to medium, cover and let cook for 2 - 4 minutes until broccoli is tender.
Remove lid. Turn heat to high until all water evaporates. Allow broccoli to further caramelize and brown in places. Test with a fork until desired doneness, another 2-4 minutes. Do not overcook or broccoli will quickly turn to mush.
Remove and serve immediately. Make sure to top with bits of garlic and anchovy left in the pan.
Want to check out a few more of my favourite recipes?
These are one of my favourite weekend treats. They are a snap to whip together and can even be assembled the night before. They fill the house with the incredible smell of freshly baked chocolate-coffee goodness, and are a sure-fire way to get your family jumping out of bed and into the kitchen.
1 1/4 cups unbleached all-purpose flour
1 1/4 cups whole wheat flour
2/3 cup cocoa
1/3 cup raw cane sugar
2 tbsp raw cane sugar (for garnish)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups pecans, chopped
6 tablespoons (3/4 stick) chilled unsalted butter, diced
1 tablespoon ground espresso
3/4 cup natural yogurt
1 large egg
1 teaspoon vanilla extract
1 tbsp milk
Preheat oven to 400 degrees.
Butter and flour baking sheet.
Sift flours, 1/3 sugar, baking powder, baking soda, salt and nuts into large bowl.
Add butter and break up with fingertips until butter is reduced to size of peas.
Whisk yogurt, eggs and vanilla in small bowl to blend.
Add wet mixture to dry ingredients; mix until dough comes together.
Gather dough into ball. Press dough out on lightly floured surface to 8-inch round; cut round into wedges.
Transfer wedges to prepared baking sheet, spacing 1 inch apart.
Recipe can be prepared up until this point up to one day ahead and refrigerated.
Brush scones lightly with milk and sprinkle with 2 tablespoons cane sugar.
Bake until scones are crusty on top and tester inserted into center comes out clean, about 20 minutes.
My mom has been making this granola for ages and over the years it's gone through a bit of a transition as she experimented with different ingredients. Here’s the latest version, full of healthy nuts and oats and sprinkled with some dried cranberries to add that festive twist. Feel free to experiment yourself, as the recipe is pretty fool-proof and you can add pretty much any type of seeds, nuts, or dried fruit to the mix.
Nut-Free, School-Safe, Easy Homemade Granola Bar Recipe
I love making this at home because it is so fast and easy, but more importantly it is so incredibly healthy. Store bought granola tends to be filled with fat and preservatives but you can eat this one guilt free. Olive oil gives it some yummy crunch and honey is what we use to sweeten it. Delicious and good for you, it's great on yogurt for breakfast or sprinkled on some applesauce for a snack.
This time of year I love to package it up in little mason jars for my neighbours and friends. It looks gorgeous and makes for a great instant breakfast to have on hand in a pinch. It will keep for about 2 weeks in a jar, longer if you want to toss it in the freezer. Get a little creative with your mason jar lids and you've got an instant gourmet holiday gift!
1/2 cup honey
1/2 cup olive oil
1/2 cup sesame seeds
1/2 cup walnuts
1/2 cup pecans
1/2 cup slivered almonds
2 cups jumbo rolled oats
1 cup dried cranberries
1/2 cup currants
makes about 6 cups when cooked
Preheat oven to 350 degrees.
Combine honey and olive oil in a saucepan and heat gently.
Combine oats, seeds and nuts in a bowl.
Pour olive oil and honey mixture over granola mix. Stir with a wooden spoon to coat evenly.
Spread evenly on a baking sheet.
Bake for 20 minutes or until golden brown.
I like to give the mixture a stir at about the 10 minute mark to turn it over so all sides can brown.
Store in a glass jar for up to 1 week on the counter, 2 weeks in the refrigerator.