This week we have two recipes: a vegetable dish and a salad.
They are easy, fun and not to mention they taste great. You can have the kids work with you in the kitchen.
For those of you looking to add more recipes to you collection, take a look at the key ingredient in each, then think of substitutes. By changing lets say, small pork chops for a dish requiring chicken, you have a new recipe.
For more fun in the kitchen visit me at www.curtisaikens.com.
Broccoli and Asparagus
Ingredients
1 pound broccoli (cut florets long)
1 / 2 pound asparagus bottoms trimmed (just below the bend in the asparagus)
3 tablespoons olive oil
1 tablespoon salt
2 teaspoons black pepper
1 / 2 cup of water
Procedure
Arrange broccoli with stemmed ends towards the center of a large sauté pan. Place asparagus on top on broccoli and pour oil over vegetables. Pour as evenly as possible over all vegetables. Season with salt and pepper add water.
Place lid on pan bring water to a boil cook 5 to 7 minutes to have a little crunch in the broccoli (I like them cooked about 10 minutes.) Serve.
Napa Salad
Ingredients
1 /2 cup sliced almonds
3 tablespoons olive oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 / 2 teaspoon sugar 1 Napa cabbage, shredded
2 green onion chopped fine
1 / 4 cup chopped Italian parsley
pepper to taste
Procedure
Preheat the oven to 350 degrees. Place almonds in baking dish bake for five minutes. Let cool.
In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, green onion and parsley and toss. Add the almonds and season with pepper. Toss again and serve.
