Archive for February 2011




Italian Broccoli Salad: How to Get Your Children to Eat Broccoli

My husband hated broccoli until I served him my Italian broccoli salad.  I grew up eating broccoli salad because my mother, whose parents were from Naples, Italy, would serve it to me.  In case you don’t know, Italians eat what grows nearby, and typically spice it up in Mediterranean fashion with lemons, garlic, and olive oil.  Broccoli is no different.  That’s why everyone will love this broccoli salad, including your children.

The ingredients are basic:

2 – large broccoli crowns

2 – large lemons

6 – cloves of garlic

1/2 – olive oil

salt and pepper

Steam broccoli in salted boiling water for about 5 minutes or until crisp tender.

Drain broccoli for at least 30 minutes until most of the moisture is drained off to ensure that the lemon juice and olive oil is not diluted.

Cut broccoli into spears.

Place broccoli in large bowl.

Cut garlic gloves into large pieces (i.e., each clove into 2 or 3 pieces).

Salt and pepper to taste.

Squeeze the 9 lemons and pour the juice over the broccoli.

Add the olive oil.

Toss to combine.

Place in serving bowl.

Garnish with lemon halves.

Refrigerate for at least an hour or overnight.

Serves 2 to 3.

The great thing about this salad is that it tastes even better the next day as the juices of the lemons, garlic, and olive oil permeate the broccoli.

Yum.

2 comments February 28, 2011

Greek Classic Chicken

 

Here is an interesting chicken dish that was featured on Diners, Drive-ins, and Dives.

Chicken is a perfect canvas for intense flavors, including lemon, garlic, oregano, and olive oil.  The result is a juicy, tasty, economical dinner.

1   3 to 4 lb. chicken split in half

2   Lemons

1   T dry oregano

1   t onion powder

1   t garlic powder

5   T olive oil

Salt and pepper to taste

Place chicken halves in roasting pan, skin side up

Squeeze the juice of the w lemons over chicken; place lemon halves in the roasting pan with the chicken

Sprinkle chicken with oregano, onion powder, garlic powder

Salt and pepper to taste

Drizzle the olive oil over the chicken halves

Place in 350 degree oven, uncovered, for 1.5 hours, or until golden brown and cooked through

Serves 2 to 3, depending upon appetite

3 comments February 3, 2011

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