RecipeAdapted from Real Stew, by Clifford A. Wright (Harvard Common Press, 2002).
The recipe is simplicity itself:
INGREDIENTS
2 tablespoons extra-virgin olive oil
4 fleshy red bell peppers, seeded and cut into strips
1 medium-sized onion, thinly sliced and separated into rings
2 large cloves garlic, finely chopped
1 bunch fresh broccoli (about 1 pound), broken into florets and stems cut into 1/2-inch pieces
Salt and freshly-ground black pepper to taste
Grated cheese (optional)
1. In a large skillet, heat the olive oil over medium heat. Cook the red peppers, onion, and garlic until soft, adding small amounts of water to keep the skillet from drying out and stirring from time to time, about 30 minutes.
2. Meanwhile, bring a saucepan of water to a boil, salt lightly, and cook broccoli stems for a few minutes, then add florets. Cook broccoli until tender but still bright green, no more than about 10 minutes. Drain, break up slightly with a fork, and toss with the red bell pepper mixture. Season with salt and pepper, top with grated cheese, if desired, and serve immediately.
Serves 4.
Helpful Hints The secret to success here is not overcooking the broccoli. Make sure it remains bright green
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1 comment:
O..M..G... you must be bored, Miss Here's-My-Recipes girl. lol. Not that i'm complaining... i always need more recipes.
My profs are cool... my Senora Lopez is a sweetie, by the book prof... Kimo the philosopher is from Hawaii and has a deep-seated hatred of cell phones and a laid back "we're all adults here" attitude on attendence and homework... and Carol the artist is totally your "don't compare your work to others, compare it with yourself" type and an actual working artist (hard to find, there's little money in art making, lemme tell ya!). All a dose for an interesting semester.
So what are you doing with all your time? What is coming up? (Sorry if you told me before, i have a bad memory from meds :-( )
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