I am always amazed how every day that the time between 3:00 and 5:00 does not equal 120 minutes. It is a well known phenomenon in my world and most days I resent it. Just as I think I am going to have some quiet time to blog, tweet, and write recipes, I am asked 'what's for dinner'. Yikes. It happened again yesterday. I already had the main dish thawed and ready to go but what about a vegetable dish? I had bought some organic broccoli the day before so I began by preparing for steaming. Quick, easy, nutritious but then what? Since we all love almonds, I warmed a pan and tossed 1/3 cup of sliced almonds in for toasting. And for a little flavor and fluid, I grabbed a lemon: cut, squeezed and whisked 2 tablespoons of the juice with 1 tablespoons extra virgin olive oil and some ground pepper. I guess I could have skipped the oil but I was thinking vinaigrette-y.
I found it refreshing and the kids enjoyed although they seemed a bit thrown off when they first saw it. I am not sure why except that this may have been the first time (in a long time) that I put sliced almonds on a veggie other than green beans.
Words of advice to all you moms struggling to get your kids to eat their veggies:
The rule I have stated to them since they were tiny: place a bite (bite, not lick) in your mouth, chew, swallow and either say 'More, please' or No, Thank You' but you must try everything I put in front of you. 85% of the time, they want more.
psssst....there is a little survey for my readers to take on the upper right column-good for it!
3 cups broccoli florets
1/3 cup sliced almonds
2 tablespoons lemon juice
1 tablespoon olive oil
1. Place a pot with shallow water over high heat with steamer insert, broccoli and lid on. Begin warming a nonstick pan over medium heat for the almonds.
2. Place almonds in the pan and gently and frequently move the pan so that you do not burn the almonds. Once they are toasted place aside (approx. 5 minutes). Monitor broccoli and once they are fork tender, remove into a separate bowl.
3. Whisk lemon and oil together. Now, toss almonds and lemon/oil mixture on top and serve.
And while I was typing this, a camera crew was watching me and my shaky fingers and double chin. You will see it on the video soon. I am also hoping they do not see my nasty feet and old flip-flops.