Roasted Broccoli

I read or heard about an increasing number of people who made roasted broccoli and found it amazingly delicious. However, when I first heard these reports, I didn’t believe it. How can simple roasting make something as unappetizing as broccoli amazing? However, after seeing more reports, I figured it would be worth a try, especially since some broccoli managed to make it’s way to the apartment. I suppose that’s what I get for making James get the groceries. I was still skeptical, so I made James promise to eat the resulting broccoli regardless of taste because I’m just nice like that, plus, isn’t it good not to waste food? :P

Luckily for him, this broccoli was AMAZINGLY delicious! I couldn't believe this roasted broccoli was made from the same vegetable I found detestable! I’m not sure how such a simple cooking method yielded such delicious results – and with broccoli! This broccoli definitely proves roasting vegetables is a simple and delicious way to prepare them! On top of that, you can really easily customize your roasted broccoli by adding other flavors as desired. I listed some of the ideas I came up with, but you could easily use your own as well! I’m guessing the roasting causes some caramelization, leading to deliciousness, but who really cares? Give this recipe a try and be amazed!

What's a food you found detestable until you discovered the right cooking method?

Roasted Broccoli

by CJ Huang

Broccoli, tossed in olive oil and seasonings, and then roasted to scrumptious perfection for one delectable roasted broccoli.

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yield: variable

Materials:

Mass	Weight	Volume	Number	Material	Notes
				broccoli florets, cleaned and dried
				oil
				seasonings	I kept it basic with just salt and pepper. You could also use chili pepper flakes, citrus zest, garlic, cheese, or whatever else you pleased. :)

Methods:

	1. Gather all materials.
	2. Drizzle or spray broccoli with oil. Add in desired seasonings and make sure broccoli's covered. I kept it simple with just salt and pepper this time and just shook the broccoli with oil and seasonings to disperse them. Bake at 425F for 15 minutes or until broccoli cooked to desired tenderness.

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Broccoli Slaw

The cool refreshing crunch of broccoli and carrots enrobed in a creamy sauce for a delightful summer dish.

Chinese Vegetable Stir Fry with Pork

It's time for another stir fry! This time, I thought I'd go for a more "traditional" stir fry, with vegetables like water chestnuts, snow peas, and baby corn. Baby straw mushrooms or shiitake mushrooms would also be a good addition to this stir fry, but I didn't have those, so I didn't use any. One of the great things about stir fries is how flexible they are. All the vegetables used can be substituted, eliminated, or increased. Another bonus is the fast rate they can be completed. My materials and methods are below, but feel free to add your own twists! This meal took no more than 15 minutes to finish.

What are some of your favorite stir fry combos?

Chinese Vegetable Stir Fry with Pork

by CJ Huang

A quick stir fry with water chestnuts, broccoli, carrots, corn, peas, and pork.

Materials:

Mass	Weight	Volume	Number	Material	Notes
				pork, stir fry strips
				baby corn
				snow peas
				snap peas
				carrots, julienned
				water chestnuts, sliced
				broccoli, florets
				ginger, minced
				garlic, minced
				soy sauce
				roasted garlic oil

Methods:

1. Heat ginger, garlic, and roasted garlic oil until fragrant.
2. Add in pork, and cook until mostly done.
3. Add soy sauce.
4. Add in carrots and water chestnuts, then broccoli, followed by the snap peas and snow peas, finishing off with the baby corn. (Generally, you want to add the vegetables that will cook faster first.)
5. Cook until finished.