vegetables

Broccoli Stalks and Big Baby News

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Broccoli StalksIf any of you have been wondering why I’ve been MIA this past month or so, I swear I have a good reason. I went on a last minute cruise around the world…oh wait. This just in: that actually didn’t happen. That was someone ELSE I saw going on a cruise around the world in travel magazine. The REAL reason is *even* better! Travis and I met our handsome baby boy! He decided to come a couple weeks before his due date. Just like his dad–always on time and a little early, just in case. For any parent out there, you know what a whirlwind the first month is (little guy will be a month old already!). I’ve been SUPER busy with dirty diapers and feedings and keeping the guy happy but it’s all been more than worth it! I get to see him grow a little every day, which makes me so happy. I can already tell we’ll have so much fun together!

Broccoli StalksSo with that said, I have had little time to shower (no joke, unfortunately), let alone time to think about blogging. Bummer, right? Well I thought I’d kick things back off with a very simple, but delicious tip about broccoli. Yes, who knew there could be a broccoli tip?  The vegetable seems so straight forward! But I’ve been lacking in my knowledge of broccoli for years it turns out. 

As an adult, I’ve always loved broccoli (not so much as a kid but I just didn’t know any better). I went about my cooking using the broccoli florets like it was my job, throwing away the seemingly useless broccoli stalk. For awhile, I bought just the broccoli “crowns” at the store because I started to wonder why I was paying for the stalk that I just threw away. Just recently, I realized that I could actually use the broccoli stalk in stir fry recipes and basically any other recipe that calls for broccoli. Am I late to the game? Probably. But my mind was blown nonetheless.

Broccoli StalksThe broccoli stalk is just as amazing as the florets! And I hear it’s also good for you, but since I’m not a nutritionist I won’t even try to tell you why. You may wonder how to prep those stalks because they seem so tough and inedible. Here’s how I do it:

  1. Cut off the florets and use as normal. Yum!
  2. Cut off the top and bottom so you have a nice thick section of stalk to work with.
  3. Cut off the thick outer layer of stalk. I cut off 4 sides so it looks like a square cylinder (see above picture since “square cylinder” really makes no sense otherwise). 
  4. Cube, slice, dice, shred, etc. the remaining inner section of the stalk.
  5. You’re done! Use the broccoli stems in any recipe that calls for broccoli!

Broccoli StalksI used the cubed stalks from the pic above in some fried rice and it was oh-so-yummy. You could use the stalks in stir fry recipes, coleslaw, salads, etc. Opportunities are endless! I could get at least an extra cup of cubed stalk out of a large bunch of broccoli. I feel so sad knowing that I threw away all that good broccoli in the past! Here’s to learning something new every day! 

Talking about learning something new, the little guy teaches me something new every day. So now back to diapers and learning new things. Hopefully another recipe will come soon, if the little guy cooperates! Wish me luck with that!

 

Veggie Fried Rice

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Veggie Fried RiceVeggie fried rice has quickly become one of my “go-to” recipes. It’s quick, healthy, and pretty darn delicious. Travis and I started eating it fairly regularly for lunches with some leftover grilled chicken or pork on it. Best. Lunch. EVER! Also, really easy to transport since it’s not liquid-y or anything. That’s a good thing since Travis tends to throw his lunch container in his work bag along with everything else important. Anyways, we also eat it as a side dish, which one may argue is probably it’s main purpose. However we do eat it for dinner…as a main dish. I eat it for 7th meal (pregnancy does that to you). We basically eat it nonstop.

Veggie Fried RiceI think the best part of this dish is that it’s so simple and so versatile. The vegetables included in this are vegetables that I almost always have and if I don’t I can leave something out or switch it up with something else. The other ingredients in here are staples in my house so I almost never have to get more than 1 or 2 things total for this recipe. And if I do have to get something, it’s easy because it has become one of those recipes that I pretty much have memorized. That’s something that happens rarely for me so it says a lot.

Veggie Fried RiceI’ve also gotten my family addicted to this recipe. I’m not sorry that I’m such a good influence on them all. I made it for my sister and brother-in-law who loved it and then they went back home to Ohio where they promptly made it for my parents. My 15-month old niece is a fan. What can I say? It’s a dish for everyone!! Note that the serving of 6 is more for a light meal or side. I heard rumor that for 4 people and a toddler my family might have doubled the recipe and eaten almost all of it for dinner. Just a rumor. I have not verified this officially.

Veggie Fried RiceIf we get down to business, there is one thing to point out. The rice needs to be refrigerated before using it in the recipe. This just ensures that the rice doesn’t get all sticky and clump together. You can try the recipe with fresh made rice if you’re short on time or a person who doesn’t read directions well. *hint, hint…read directions well first* I find it’s super easy just to make some rice when making dinner the night before I make this then refrigerate it. Also, another note…if you use vegetable broth in place of the water to cook the rice you have MEGA flavor. It’s worth a shot, but I’ve also used water for my rice many a time and it’s still scrumptious.

Veggie Fried Rice
Serves 6
Fried rice packed with vegetables and everything delcious
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 5 cups cooked and chilled brown rice*
  2. 2 tablespoons vegetable oil
  3. 1 1/2 cups diced carrots
  4. 1 cup chopped onions
  5. 4 cloves minced garlic
  6. 1 tablespoon fresh grated ginger
  7. 2 cups diced broccoli
  8. 1 cup diced bell pepper (I used a combination of orange, red, and yellow)
  9. 4 eggs
  10. 1 cup frozen peas
  11. 1 cup frozen corn kernels
  12. 1/4 cup + 2 tablespoons soy sauce
  13. 1 1/2 tablespoons sesame oil
Instructions
  1. Heat vegetable oil over medium-high heat in a large skillet or pot. Add the diced carrots, onions, garlic, and ginger. Saute about 3 minutes.
  2. Add the broccoli and bell pepper and saute an additional 3-4 minutes, or until the vegetables start to become tender.
  3. In a small bowl, scramble the eggs. Push the vegetables to 1 side of the pan and pour the eggs in to the pan. Stir the eggs until cooked and scrambled.
  4. Add in peas, corn, soy sauce, sesame oil, and brown rice and stir everything together.
  5. Cook until the rice and frozen vegetables are warmed through.
Notes
  1. *To get the right amount of brown rice I used just over 1 1/2 cups of dry brown rice with about 3 cups of water. I have used vegetable broth to replace the water for the rice and it was delicious! It works best if the rice is refrigerated overnight or at least for a couple of hours so it doesn't all stick together.
Adapted from Cooking Classy
Adapted from Cooking Classy
Flavor From Scratch https://www.flavorfromscratch.com/