Oh, hello there.
It seems that my summer schedule is rendering me incapable of sitting at my computer to tap out blog posts with any kind of regularity.
That, combined with the fact that I have been 1. largely eating grilled meats and dips of the avocado variety, 2. swimming in pools as much as possible to stave of the heat wave, and 3. recovering from a nasty stomach bug, means that there haven’t been many notable (or photograph-able) events happening ’round these parts lately.
Though I’ll never complain about the abundance of grilled meats and such, good grief did I wake up needing an IV of vegetables straight to the bloodstream this morning.
I made a trip to Trader Joe’s and ended up with kale, spinach, brussels sprouts, zucchini, broccoli, cauliflower, potatoes, red onion, and carrots in my basket.
It had been a good 2-3 weeks since I had made a trip to the grocery store for my regular haul, but even I realize that that’s a little bit ridiculous for one person.
The good news is that I’ve already made vegetables twice since I got back from the store 4 hours ago.
Seeing as I’m apparently now eating vegetables as a snack, I figured I’d bump up the broccoli portion of my afternoon with a little protein. You know, to keep me from grilling up another steak or something similarly probable.
Coating roasted broccoli in an egg white is a light way to add some bulk to the dish without weighing it down. Plus it gives it a crispy texture that beats the mushy steamed broccoli of yesteryear.
1 cup broccoli (bout 1/5 of a bunch), cut into small florets
1 egg white
pinch garlic powder
pinch chili powder
1. Preheat oven to 400°.
2. Combine egg white and spices in a small bowl and mix.
3. Toss broccoli florets in egg white mixture, ensuring that each piece is coated.
4. Spray a baking sheet with cooking spray and spread broccoli out in a single layer. Try not to let florets touch each other.
5. Bake for about 15 minutes, tossing once, until broccoli turns golden brown and is crispy on all sides.
Light? Yes. Interesting flavor? Yes. Good texture? Yes.
Is it comparable to a bag of chips with a gallon-sized side of guacamole? No.
But it’ll keep you satisfied until your next barbeque.