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Wednesday, October 22, 2014

Broccoli with Red Pepper Flakes and Toasted Garlic

Broccoli with Red Pepper Flakes and Toasted Garlic

It's been hilarious watching Brecken's facial reactions as she tries new foods. I'm proud to say that (so far), she hasn't rejected a single food. Girl loves to eat, just like her mom and dad! I remember when we were flying home from New York in September, she reached for a pickle and I gave her a try, fully expecting her to spit it out. Instead, she immediately grabbed it and made it clear she had no intentions of sharing. Although I was pretty cautious when we first started giving her solids, making sure to wait a few days before introducing a new food and avoiding giving her anything with strong flavors, we've pretty much thrown caution to the wind and are letting her try bits of most things now. 

She seems to have a penchant for spicy foods, or at least tolerates them, which is exciting for Ryan and me, as we prefer our food with quite a bit of heat. I made this spicy broccoli side dish before Brecken was eating solids, but something tells me it'll get her stamp of approval next time I make it. Looking at the ingredient list, you'll notice this dish is simple, but bold. If you're like me, you don't have time to make a fifteen ingredient side dish, but you want something a little more flavorful than steamed broccoli. If your little ones (or big ones!) can't tolerate a little heat, skip the red pepper flakes during the cooking process and add them at the end to individual servings!

One Year Ago: Freekeh with Thyme-Roasted Grapes, Chickpeas, and Spinach
Two Years Ago: Sautéed Cabbage with Red Onions and Bacon and Nacho Black Bean Burgers
Three Years Ago: Salty Caramel Ice Cream and Roasted Brussels Sprouts with Capers, Walnuts, and Anchovies
Four Years Ago: M&M Cookies and Shakshuka
Five Years Ago: Cereal Dessert Bars and Black Bean Burgers

Broccoli with Red Pepper Flakes and Toasted Garlic

Printer-Friendly Recipe 
-2 tsp olive oil
-1 head broccoli (6 cups) florets
-1/4 tsp kosher salt
-1/4 tsp crushed red pepper
-3 garlic cloves, thinly sliced
-1/4 cup water

1. Heat olive oil in a large nonstick skillet over medium-high heat. Add kosher salt, crushed red pepper, and sliced garlic. Saute 2 minutes. Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes, or until broccoli is crisp-tender.

from Cooking Light March 2007