I tell you, too, that this broccoli is good enough to stand on its own with a bowl of hot, cooked rice or Asian style sesame noodles.
Spicy Garlicky Asian Broccoli
4 broccoli crowns
2½ T. canola oil
2 T. Chinese chile-garlic sauce (or Sambal Oelek)
2 t. toasted sesame oil
2 t. raw sugar (or light brown sugar)
2-3 cloves garlic, peeled and minced
Salt, to taste
Preheat oven to 425°. Lightly spray a large, rimmed baking sheet with nonstick cooking spray (or use a stoneware pan without spray). Set aside.
In a large mixing bowl, evenly stir together the canola oil, chile-garlic sauce, sesame oil, raw sugar and minced garlic.
Slice the broccoli crowns into long spears, keeping as much of the stem area intact as possible. Do not cut the spears too small or they'll burn instead of cooking to the desired crisp-tender stage. Add all of the broccoli spears to the mixing bowl with the oil mixture and toss until everything is evenly coated.
Transfer to the prepared pan, arranging the spears so they are in a single layer and sprinkle with salt, to taste.
Bake for 20-25 minutes, or until there are darkened, black, wilted edges on the cut areas and florets of the broccoli. Remove from the oven and serve immediately with hot, cooked rice or as an accompaniment to stir-fried meats or tofu.
-- Inspired by www.budgetbytes.blogspot.com.
Chorizo and Cheddar Potato Puffs are another recipe for one of my favorite food categories: things to serve with and/or dunk in soup. As with most goodies that fall into this file, they also make wonderful game-day snacks. Crumbled, spicy Mexican-style chorizo, melted pockets of extra sharp Cheddar cheese, and fresh, pungent green onions stud bite-sized soft, savory, crispy-exterior potato puffs.
This is finger food at its finest. Serve with potato soup, tortilla soup or chili or alone for a hearty breakfast or snack.