Back to Basics: Steaming Broccoli

Dear Home Ec 101,

A while ago you posted a recipe for fettucini alfredo and suggested adding steamed broccoli.  So, maybe it makes me look an idiot and maybe it doesn’t, but is there a proper way to steam broccoli?

Signed,

Stymied by Steam

Heather says:

While you don’t need any fancy tools to steam vegetables, I do recommend having a vegetable steamer. They are fairly small, versatile, and have a timer that can take some of the stress out of coordinating cook times. I use an oh-so-fancy Black and Decker Flavor Scenter Steamer Deluxe.  It’s a long name for a small appliance that boils water and costs somewhere in the neighborhood of $30.  I have used mine fairly often for four years, so I consider it a worthy investment.  To steam broccoli in a steamer simply follow the handy dandy directions in the booklet, or if you lost that: put water in the bottom, put the basket over the water, load your vegetables, put the lid on securely, and set the timer. Since you can see the vegetables cooking, it’s easy to turn it off as soon as the florets turn the bright green that says, “Hey, I’m done!”

Since we’re flexible here at Home Ec 101, here’s how you steam broccoli in the microwave.  Put the florets, those are the cut pieces that look like little trees, in a microwave safe dish.  Add about an inch of water, cover tightly, and microwave on high for five minutes or until bright green.  Of course cook times vary because not all microwaves are created equal, but for two cups of broccoli you should be in the right neighborhood.

What, you don’t have a microwave, either? You’re killing me.  Don’t worry, this is also a piece of cake on the stove. Add about an inch of water to a sauce pan, add your broccoli, place the pan over medium heat, and cover tightly. Bring the water to a boil and allow to cook until, wait for it, the broccoli turns bright green.  You are surprised, aren’t you?

OK, so your basic steamed broccoli isn’t always exciting.  If you want to add some punch that keeps people from reaching for the salt shaker, heat a saute pan or frying pan over medium heat.  Add a tablespoon of butter or olive oil and add any herbs or seasoning that are included or are complementary to your main dish.  For example, if you are having dilled salmon consider adding a splash of lemon juice and some dill weed.  If your main dish has Asian spices stir in soy or terriyaki sauce with garlic or onion.  Then, simply toss your broccoli in the heated butter or olive oil until well coated. All the little buds provide excellent nooks and crannies that soak up flavor. For those scared of a little fat, it is important to remember that Vitamins A, D, E, and K are fat soluble and the presence of fat actually improves their absorption rate. Broccoli is loaded with both vitamins A & K.

So enjoy!

Just Grill It: Summer Squash and Zucchini

Heather says:

I love zucchini.  It’s one of those plants I don’t have to grow to reap the benefits.  As the season turns toward summer local gardeners may have more than they know what to do with.  In fact August 8th is “Sneak Zucchini Onto Your Neighbor’s Porch Night.”  Friends and neighbors, I am here to tell you I’ll gladly take extra zucchini off your hands and you don’t have to wait until August.

This technique is simple and can be done so quickly I recommend waiting until your main course is done before placing the vegetables on the grill.

If you would like to marinate the vegetables do so for only 20 - 25 minutes.  Otherwise they will soak up too much flavor and acidity and lose a lot of their natural flavors.  Marinades should complement a food, not disguise it completely.

Grilled Zucchini and Summer Squash

Ingredients:

• Zucchini and summer squash (ratios and amount are completely up to you)
• olive oil
• kosher or sea salt

Heat your grill.  A gas grill should be set on low and if you are using a charcoal grill you should be able to hold your hand six inches above the grate for 10 seconds.

If you would like, spray the grill lightly with nonstick, high temperature cooking spray (Pam for Grilling, for example)

Slice the zucchini and squash into 1/4″ to 1/2″ pieces. You’ll want to slice the vegetables at an angle rather than a crosscut which would result in circles. Unless of course you enjoy picking vegetables out of the grate and coals.

Toss the vegetables with a small amount of olive oil.  Sprinkle lightly with kosher salt and place on the grill.  Turn with tongs after two minutes and allow to cook an additional 2 - 3 minutes.  Yes, it’s that simple.

Enjoy.

Simple Side: Carrot Raisin Salad

Heather says:

This classic pairs well with sandwiches and meals that call Spring and Summer to mind.  In its most basic form, the recipe here, it’s low cost and low effort.  There are many variations on this recipe, feel free to share yours in the comments.

Ingredients:

• 2 cups coarsely shredded carrot
• 1/2 cup raisins
• 1/2 cup plain yogurt

Directions:

Stir together and chill in the refrigerator for at least two hours.

I don’t know about you, but that write-up just about wore me out.

Small Potatoes

Dear Home Ec 101,

I’ve always read that onions and potatoes should be stored well away from each other because if stored together they will cause each other to rot. But I frequently see kitchen renovation magazines that toot the joy of “basket drawers” stacked on top of each other, one filled with onions and one with potatoes. Have I been keeping my onions and potatoes in different cabinets for naught, or is it just that they shouldn’t be stored in the same basket?

Thanks!
Sprouting in Spokane

Heather says:

This is one old wives tale that has firmly taken root in our culture. The truth of the matter is that potatoes require cooler storage than onions. If you only have a few that will be used within a reasonable time frame, they can be stored together with no harm.

Potatoes should be stored in a cool environment. (45F - 50F) As this is a difficult temperature for many homeowners to achieve, I suggest only buying what you may use in a week. Storing potatoes in the refrigerator will cause the starches to convert to sugar. Additionally, potatoes that have been stored in too cool of an environment will darken while cooking. Too much warmth and humidity will cause potatoes to spoil rapidly. Keep in mind that potatoes turn green and bitter when exposed to light. If a potato has a small greenish spot, cut it away, but if it is mostly green throw it out. Buying large bags of potatoes is typically false economy, unless you are feeding a large family, or have more storage options than most households.

A handy trick to storing onions is to use an old pair of pantyhose. Place an onion in the toe of one leg, knot, and add another onion, repeat until the leg is full. Hang to store. This method allows air to circulate which helps prevent spoilage. Simply cut the hose as you need the onions.

Enjoy!

Submit your question by sending an email to helpme@home-ec101.com

Limpy Lettuce

Dear Home Ec 101,

As much as I like salad, I hate making it. It was my job growing up - I despised it then and I despise it now. I don’t mind cutting up the tomato, bell pepper, and such. It’s washing the lettuce that does me in. Upon marriage, my salad-making life got somewhat better when I discovered salad spinners. But I still detest the job. Did I say I despise it?

I think perhaps if I washed all the lettuce at once it wouldn’t be so bad. Is this possible? How would I keep it fresh? I have a vegetable crisper drawer in my fridge. Would this help? Would I keep the little vent on it opened or closed? What type container would I put the lettuce in after it’s washed.

Any help would be greatly appreciated by my ever-salad-lovin’ family. And me.

~Wonderin’ bout Wilt

Heather says:

Absolutely, but you must be sure to remove as much water as possible. You mentioned having a salad spinner, use it. For those who don’t have salad spinners you can use a clean pillow case. Just open it up, add the washed lettuce, and whirl it around a few times. It sounds silly, but a folded pillow case takes up very little space, stored with my kitchen towels.

Store the lettuce in large plastic bags with a paper towel to absorb moisture; change it every couple days. Your fridge needs to be at 40F ( 4C_ or colder, but not freezing. Use the lettuce within a week.

Here is a handy post on the proper storage of produce (and the uselessness of the crisper drawer).

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