Day 244: Your Basic Freezer-Burned Broccoli

Today's Christmas Prep To Do List:
#1 ...
#2 ...
#3 ...
... ... ... ... ... ...
#29 Clean out the basement freezer
... ... ... ... ...
#95 Cook a vegetable in a new way

Items #30 through #94 received no attention but I did manage to counteract some of the day's sugar'n'butter cookie baking with a freezer-burned bag of 'specially cut broccoli & florets'.

(Hmm. Yes. I remember this Birds Eye bag from before, 80% stems, 20% good stuff. Not all bags of frozen broccoli are all stem, you just have to check the words and ignore the pictures.)

The broccoli was okay but frankly there wasn't much hope of counteracting the severe freezer burn.

TOOL TIP: Recycle favorite wine bottles for different oils. Just add pouring tips (like those used by bartenders) and store in a handy but cool, dark place. I've got three bottles going, vegetable oil, everyday olive oil and good olive oil. And it's fun to be reminded, often, of the occasions that made the bottles special.

Find other broccoli recipes in the Recipe Box.

Bookmark or print this recipe only just in case, you know, you ever clean out your own freezer
Hands-on time: 5 minutes
Time to table: 10 minutes
Serves 4

1 pound frozen broccoli

1 teaspoon oil
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon garlic (from a jar ...)
1 teaspoon fresh ginger (from a jar ...)
Salt and pepper to taste

Cook the brocccoli in the microwave according to the package's instructions. While it cooks, assemble the remaining ingredients. Toss with the hot broccoli and return to the microwave for another minute. Serve and well ... do your best to enjoy but don't count on it. If you don't enjoy it, that's reason enough for another cookie.

Per Serving: 52 Cal (39% from Fat, 22% from Protein, 39% from Carb); 3 g Protein; 3 g Tot Fat; 0 g Sat Fat; 6 g Carb; 3 g Fiber; NetCarb 3; 65 mg Calcium; 1 mg Iron; 103 mg Sodium; 0 mg Cholesterol, Weight Watchers 1

Teri's Kitchen
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.