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BBTHOM1 SparkPoints: (0)
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4/28/08 8:59 A

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Risingaboveit...& ALL....check these sites

http://startcooking.com/blog/91/How-to-C
ook-Broccoli
Continue down page to read comments......

http://www.ehow.com/how_2894_cook-brocco
li.html

http://www.cooks.com/rec/doc/0,1650,1421
86-241196,00.html Recipe how to cook

Barbara in NC

Edited by: BBTHOM1 at: 4/28/2008 (08:59)
"With the new day comes new strength and new thoughts." ~Eleanor Roosevelt
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PERSISTENCEMIMI Posts: 11,390
4/28/08 7:25 A

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I'm learning to like broccoli. I've started eating broccoli because I know how nutritious it is and important to have in a diet.

But I do love cauliflower and sweet potatoes! (garnet) .....(...smile...)




Edited by: PERSISTENCEMIMI at: 4/28/2008 (07:24)
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BEAUTIFUL~LILY Posts: 473
4/28/08 7:17 A

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Did you steam it, boil it...?

KMRAWLEY's Photo KMRAWLEY Posts: 99
4/27/08 10:53 P

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I had it with dinner tonight. YUM!!

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JACKSLAW SparkPoints: (66,899)
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4/27/08 10:21 P

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I love Broc. can eat it every day!

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VEILEDIAMOND's Photo VEILEDIAMOND Posts: 10,491
4/27/08 8:40 P

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Love it!!!

Thanks for sharing

Veilediamond






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KMRAWLEY's Photo KMRAWLEY Posts: 99
4/27/08 7:23 P

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I am a broccoli lover too.. emoticon

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BEAUTIFUL~LILY Posts: 473
4/27/08 7:15 P

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I love broccoli in stir fry, salads and steamed with other veggies. I'll have to try the soup recipe! emoticon

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4/27/08 7:07 P

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BROCCOLI #3 SUPERFOOD

Broccoli has been around for more than 2000 years,
The name "broccoli" comes for the Latin word brachium, which means "branch," or "arm." Americans have grown it in their gardens for only about 200 years! The first commercially grown broccoli was grown and harvested in New York, then planted in the 1920's in California. A few crates were sent back East and by 1925 the broccoli market was off the ground.

Varieties

Broccoli was first grown in the Italian province of Calabria and was given the name Calabrese. Today there are many varieties. In the United States, the most common type of broccoli is the Italian green or sprouting variety. Its green stalks are topped with umbrella-shaped clusters of purplish green florets.

Selection

Choose bunches that are dark green. Good color indicates high nutrient value. Florets that are dark green, purplish, or bluish green contain more beta-carotene and vitamin C than paler or yellowing ones. Choose bunches with stalks that are very firm. Stalks that bend or seem rubbery are of poor quality. Avoid broccoli with open, flowering, discolored, or water-soaked bud clusters and tough, woody stems.

Storage

Store broccoli unwashed, in an open plastic bag and place in the crisper drawer of refrigerator. It is best if used within a day or two after purchasing.

Fresh vs. Frozen

Packaged frozen broccoli differs from fresh in its nutrient content. The flower buds or florets are richer in beta-carotene than the stalks. Manufactures typically cut off most of the stalk before packaging it, so frozen broccoli may contain 35% more beta-carotene by weight than fresh broccoli. The downside is that frozen broccoli has twice as much sodium as fresh (up to 68 mg per 10 oz. package), about half the calcium, and smaller amounts of iron, thiamin, riboflavin, and vitamin C.

Preparation and Cooking

The best way to cook broccoli is to steam, cook in the microwave or stir-fry with a little broth or water. These methods are better than boiling. Some of the vitamin and mineral content are lost from the vegetable and end up in the cooking water when they are boiled. Cooked broccoli should be tender enough so that it can be pierced with a sharp knife, and still remain crisp and bright green in color.

Recipes
Broccoli Soup
Makes 4 servings. (1 cup each)
Ingredients
1 1/2 cups chopped broccoli (or 10-ounce pkg. frozen broccoli)
1/4 cup diced celery
1/4 cup chopped onion
1 cup low sodium chicken broth
2 cups nonfat milk
2 Tbsp. cornstarch
1/4 tsp. salt
Dash pepper
Dash ground thyme
1/4 cup grated Swiss cheese
Place vegetables and broth in saucepan. Bring to boil, reduce heat, cover, and cook until vegetables are tender (about 8 minutes). Mix milk, cornstarch, salt, pepper, and thyme; add to cooked vegetables. Cook, stirring constantly, until soup is lightly thickened and mixture just begins to boil. Remove from heat. Add cheese and stir until melted. This is an official Fruits & Veggies—More Matters recipe.
Nutritional Analysis Per Serving: calories 115, cholesterol 10mg, sodium 255mg, fat 3g, calories from fat 24%

REFERENCE: MORE BROCCOLI RECIPES
http://allrecipes.com/Search/Recipes.asp
x?WithTerm=BROCCOLI


Barbara in NC emoticon

"With the new day comes new strength and new thoughts." ~Eleanor Roosevelt
A day without a smile is like a day without sunshine****


♥¸.•*¨)♥ -:¦:- ♥~**♥~.•*´¨ ) ♥
♥Your Sparkfriend Barbara.♥*¨)♥
.•*´¨ )♥ ¸.•*¨) ♥-:¦:- ♥¸.•*¨) ♥



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