29th May 2008

    Broccoli with Turmeric and Tomatoes

    Broccoli with Turmeric and Tomatoes
    We’re always looking for new ways to use up the last of our veggies from the CSA box; this recipe from Quick from Scratch Herbs and Spices was easily adaptable to what we had left: broccoli and leeks! It comes from the “Spices” half of the book, and features Turmeric, which we’ve never really had as the main spice/focus of a dish: usually it’s used simply to add color. Not that it didn’t do the same here!

    Chris says:

    I’ll say it again — the recipes in this book are quick indeed.

    Lisa says:

    What are those little discs?

    Chris says:

    Those are the broccoli stems — you cut ‘em like coins… good, eh?

    Lisa says:

    I like the crunch.

    Chris says:

    Me too. I like the leeks in this; I’d almost make that a permanent alteration.

    Lisa says:

    Well we certainly seem to get them often enough in the CSA box…

    Chris says:

    Yeah, it’s kind of comforting… secure. Wait, ha! It’s a –

    Lisa says:

    Please don’t say, “Security Leek”

    Chris says:

    I’ll just go back to eating now.

    Broccoli with Turmeric and Tomatoes
    2 tbsp canola oil
    1 onion, thinly sliced
    1 large leek, thinly sliced
    3/4 tsp turmeric
    1 1/2 lbs broccoli (about 2 large stalks), stems peeled and cut crosswise into 1/4 slices, tops cut into florets
    1 cup drained canned fire-roasted diced tomatoes (yield from 1 15-oz can)
    1/3 cup water
    3/4 tsp salt

    In a large, deep frying pan, heat the oil over medium heat. Add the onions and leeks and cook, covered, stirring occasionally, for 5 minutes. Uncover and cook, stirring occasionally, until the onions and leeks are very soft, about 5 minutes longer.
    Stir in the turmeric to coat. Stir in the broccoli, tomatoes, water, and salt and bring to a simmer. Reduce the heat and simmer, covered, until the broccoli is tender, about 10 minutes.

    4 Side Servings

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    This entry was posted on Thursday, May 29th, 2008 at 11:23 pm and is filed under Quick from Scratch Herbs and Spices, Sides, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There are currently 4 responses to “Broccoli with Turmeric and Tomatoes”

    1. 1
      On June 4th, 2008,Cynthia said:

      Love the new look of the blog.

    2. 2
      On June 5th, 2008,Chris said:

      Thanks, Cynthia!

    3. 3
      On June 25th, 2008,Salmon Chili » We [Heart] Food said:

      [...] Jeremy and Autumn came over for dinner tonight and we enjoyed this Salmon Chili, adapted from a recipe in the McCormick & Schmick’s Seafood Restaurant Cookbook. It’s one of those healthy-but-hearty dishes that we really love. The salmon and the white beans (instead of the more-frequently-seen kidney or black beans) lightened the dish and made for a nice flavor combination. There’s a bit of Tabasco and chili powder for some kick, but this definitely isn’t a very spicy combo.  We served it with Broccoli with Turmeric and Tomatoes. [...]

    4. 4
      On October 24th, 2009,Jeff Christenson said:

      Where is the turmeric in this recipe? How much to use? It is not listed in the ingredients. How much to use?

      Jeff

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