...Ohgoodgodsafoodpornthread...
I love to cook. Looooove it sooooo very much... unfortunately, it's not something I can do much of, living on a big-rig truck -- I'm limited to whatever I can manage to make in a rice-cooker. Whenever I go to visit family, I pretty much demand total control of the kitchen for at least a day >_>
One thing I always make when visiting family is grilled (or roasted) broccoli... because there is a serious lack of (good) veggies available at truck stops/service plazas/fast food stops.
Cut fresh (and unfrozen) broccoli with a good amount of stem still on it into sections where the stem is around a half-inch thick at the most. Toss into a ziploc bag, drizzle in enough olive oil to coat. Grind in lemon pepper seasoning (six to ten grinds per pound, depending on tastes), seal bag and shake until seasoning is fairly evenly distributed. Minced garlic and grated lemon peel is also good to add in. And red pepper flakes, if you want it a bit spicy.
Let sit for at least half an hour, up to twelve hours (refrigerate for anything over 1 hour). The longer you let it sit, the stronger the flavors. When done marinating, place strainer/colander in a bowl and drain broccoli for five to ten minutes. Discard oil or save, refrigerated, for use in the next 24 hours (good on plain pasta).
To cook on the grill, place on upper rack. Be prepared for flare ups if the broccoli hasn't drained enough. Cook for ten minutes, turn over. Some charring is to be expected. If it isn't as tender as you want it to be, move off of main heat and test every three to five minutes.
To roast in oven, place on baking sheet with a lip and place in hot oven set to 400F, or under broiler. Watch carefully, depending on the oven it can take anywhere from ten to twenty minutes per side to cook. You want some caramelization on them. If they're not quite tender but already getting a little too dark, turn off the oven and just let it sit for a bit.
Sprinkle with a small amount of good salt while still warm.
Let's see.... what else, and what has actual recipes on the internet...
![[Image: 051104043-02-vietnamese-chicken-noodle-soup_xlg.jpg]](http://www.finecooking.com/CMS/uploadedImages/Images/Cooking/Articles/Issues_101-110/051104043-02-vietnamese-chicken-noodle-soup_xlg.jpg)
I actually found this recipe while working at a hardware store. I suggest extra mushrooms, using low-sodium broth from any brand that's not Swanson's (their low-sodium has the same amount as the next-brand's regular amount...), and low-sodium soy sauce. And add a splash of good fish sauce.
![[Image: thai-iced-tea-recipe-2.jpg]](http://whiteonricecouple.com/recipe/images/thai-iced-tea-recipe-2.jpg)
This is the only sweetened iced tea I'll drink. It's also sooooooo good when you replace some of the ice with Breyer's Vanilla Bean ice cream.
![[Image: m6.JPG]](https://1.bp.blogspot.com/-8uj0lvKIW3k/UwTFkWhxiSI/AAAAAAAAFao/S8Jz5dxtl1Q/s1600/m6.JPG)
Ilovemarshmallows...
![[Image: Hungarian-Goulash_AFarmgirlsDabbles_AFD.jpg]](http://www.afarmgirlsdabbles.com/wp-content/uploads/2014/01/Hungarian-Goulash_AFarmgirlsDabbles_AFD.jpg)
It's a lot of paprika, so it's a biiiiit of a different flavor.
I love to cook. Looooove it sooooo very much... unfortunately, it's not something I can do much of, living on a big-rig truck -- I'm limited to whatever I can manage to make in a rice-cooker. Whenever I go to visit family, I pretty much demand total control of the kitchen for at least a day >_>
One thing I always make when visiting family is grilled (or roasted) broccoli... because there is a serious lack of (good) veggies available at truck stops/service plazas/fast food stops.
Cut fresh (and unfrozen) broccoli with a good amount of stem still on it into sections where the stem is around a half-inch thick at the most. Toss into a ziploc bag, drizzle in enough olive oil to coat. Grind in lemon pepper seasoning (six to ten grinds per pound, depending on tastes), seal bag and shake until seasoning is fairly evenly distributed. Minced garlic and grated lemon peel is also good to add in. And red pepper flakes, if you want it a bit spicy.
Let sit for at least half an hour, up to twelve hours (refrigerate for anything over 1 hour). The longer you let it sit, the stronger the flavors. When done marinating, place strainer/colander in a bowl and drain broccoli for five to ten minutes. Discard oil or save, refrigerated, for use in the next 24 hours (good on plain pasta).
To cook on the grill, place on upper rack. Be prepared for flare ups if the broccoli hasn't drained enough. Cook for ten minutes, turn over. Some charring is to be expected. If it isn't as tender as you want it to be, move off of main heat and test every three to five minutes.
To roast in oven, place on baking sheet with a lip and place in hot oven set to 400F, or under broiler. Watch carefully, depending on the oven it can take anywhere from ten to twenty minutes per side to cook. You want some caramelization on them. If they're not quite tender but already getting a little too dark, turn off the oven and just let it sit for a bit.
Sprinkle with a small amount of good salt while still warm.
Let's see.... what else, and what has actual recipes on the internet...
I actually found this recipe while working at a hardware store. I suggest extra mushrooms, using low-sodium broth from any brand that's not Swanson's (their low-sodium has the same amount as the next-brand's regular amount...), and low-sodium soy sauce. And add a splash of good fish sauce.
This is the only sweetened iced tea I'll drink. It's also sooooooo good when you replace some of the ice with Breyer's Vanilla Bean ice cream.
Ilovemarshmallows...
It's a lot of paprika, so it's a biiiiit of a different flavor.
