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Archive for the ‘Everyday Food’ Category

Chicken Pot Pie Soup

Posted in Amuse-bouche du jour, Everyday Food, tagged , , , , , , , , , , on November 18, 2013| Leave a Comment »

I said I was going to make it and I did but not tonight (Sunday).  I made it last night because we weren’t all that hungry for a big meal as we had taken a trip to the local turkey farm to check out what we might want to order for Thanksgiving.  The Hincks Turkey Farm, established in 1938 has a quaint little outlet shop/restaurant in Mannasquan, NJ.  We treated ourselves to turkey sandwiches.  I had the Russian Turkey and Peter had the Flaming Turkey.  Mine, you can probably guess the ingredients but his?  His had hot cherry peppers in it!  This late lunch took place close to 3:00 so as dinner time approached, we weren’t very hungry.  

Chicken Pot Pie Soup Mix

Chicken Pot Pie Soup Mix

I switched menus and made this hearty soup.  The problem with posting about it is that I didn’t make if from scratch so I don’t have a recipe to blog about.   When we were at the Orchard a few weeks ago, I spotted the soup mixes and remembered that I had made one last year and it was beyond “souper”.  The brand is Cherchies, and they make several different kinds of hearty soup mixes.  I think I paid $6.99 for the package;  You add cooked chicken to it and dumplings if you want to really make a meal of it.  And we did! I trimmed all of the meat off of the roast chicken  we had on Friday night and used it in the soup (love getting two meals out of something)  and I made dumplings with Bisquick.  What a delightful meal!  

I also purchased their Mushroom Chowder Mix so as soon as we have another nippy evening, I might make that one. 

I like to think of myself  as a good cook and love posting recipes of dishes I’ve made so I hope I haven’t disillusioned my followers tonight.

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SOUPER BOWL Weekend

Posted in Everyday Food, Friends, New York Speaks, tagged , , , , , , , on November 16, 2013| Leave a Comment »

It could be the slight nip in the air or just that time of the year, whatever it is, soup is on my mind and a few others as well.  I’m planning on making a chicken noodle soup tomorrow night with dumplings.  It will be the perfect Sunday night supper. Today I read on Facebook that a friend of mine made a delicious onion soup yesterday and the recipe came from the New York Times.  It reminded me that I need to check the Times’ Wednesday edition, which has the Dining Section.  I have gotten some really great recipes from there, especially around the holidays.  Anyway, Linda made the soup and gave it rave reviews-that’s good enough for me!

Here’s the recipe from the Florence Fabricant column in the New York Times.

INGREDIENTS

  • 2 tablespoons unsalted butter
  • 6 large red onions, about 3 pounds, peeled, quartered and sliced thin
  • 3 large cloves garlic, sliced
  • Salt
  • 2 tart apples, peeled, cored and coarsely chopped
  • 1 1/2 tablespoons dark brown sugar
  • 1 tablespoon cider vinegar
  • 2 cups dry hard cider
  • 6 tablespoons soy sauce
  • 4 cups vegetable stock
  • Ground black pepper
  • 4 1/2 ounces Cheddar, slivered
  • 6 or 8 thick slices country bread about 4 inches in diameter, toasted

PREPARATION

1.
Melt butter in a 5- to 6-quart saucepan on very low heat. Add onions and garlic, dust with salt, stir in apples, cover and cook until onions are very soft, about 30 minutes. Stir in sugar, increase heat to high and cook, stirring frequently, about 15 minutes, until onions start to brown. Stir in cider vinegar, scraping bottom of pan.
2.
Reduce heat to medium-low. Stir in cider, soy sauce and stock, bring to a simmer, cover and cook gently about 20 minutes. Season with pepper and, if needed, more salt. Meanwhile, pile the cheese on the toast slices, covering the bread completely.
3.
Heat broiler. Divide soup among 6 to 8 ovenproof ramekins, deep bowls or big mugs with about 12-ounce capacity. Place a slice of toast and cheese on each, place ramekins on a baking sheet and broil just until cheese melts and starts to bubble. Serve at once.
YIELD
6 to 8 servings
Onion Soup with Gratinee with Cider

Onion Soup with Gratinee with Cider

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Tuscan Baked Beans a/k/a Fagioli Al Uccelletto

Posted in Everyday Food, Tasty Tidbits Tuesday, tagged , , , , , , , , , , , , , on November 12, 2013| Leave a Comment »

TUSCANY

TUSCANY

It’s Tasty Tidbits Tuesday!  You know I love to cook on the weekend, especially at the shore because the kitchen is bigger although the stove is smaller as is the oven.  The real reason I love cooking in New Jersey is the accessibility to several marvelous grocery stores and two magnificent fruit and vegetable stands.  Believe they don’t call New Jersey the Garden State for nothing! Unabashedly, Wegman’s is my favorite grocery store and I love making the recipes in their seasonal MENU magazine.  This recipe for Tuscan Baked Beans is in the latest edition.   I don’t know if it was meant to be a main dish but it certainly would satisfy a vegetarian or vegan.

1 pkg dry Great Northern Beans OR 4 cans of Great Northern Beans undrained.

9 cups of water* (only needed it you use the dry beans)

24 leaves of fresh sage OR 20 if you are NOT using dry beans

2 sprigs of fresh rosemary, OR 1 if you are NOT using dry beans

1/2 cup of Extra Virgin olive oil, divided

1  1/2 pkgs of chopped onions.  (12 oz)

4 cloves of garlic, finely diced

8 plum tomatoes, chopped

1 TBS salt

1 tsp pepper

1/4 cup basting oil (olive oil with Italian herbs in it)

2 cups of Panko bread crumbs

You’ll need a stockpot* and a braising pan

** indicates usage with the dry beans

*Place sorted and rinsed beans in stockpot.  Cover with about 2 inches of water, tilt cover to vent and soak 8 hours or overnight. Drain the beans.  Put the beans and 9 cups of fresh water in the stockpot. Heat on HIGH uncovered, until boiling.  Skim off as much foam as possible.  Add 4 leaves and 1 sprig of rosemary to the pot.  Reduce to MEDIUM.  Cover, tilting to allow steam to vent.  Cook one hour, do not stir.

Heat 1/4 cup olive oil in braising pan on MEDIUM.  Add onions and garlic, cook, stirring occasionally, for 5 minutes.  Chop 20 sage leaves and sprig of rosemary, add to onion mixture.  Cook 1 minute.

Add tomatoes, salt and pepper.  Simmer for 10 minutes, stirring occasionally.  Remove from heat.

Check beans for tenderness. If not quite tender, cover completely and cook an additional 15 minutes.

Preheat oven to 375 degrees.  Add beans and liquid to the onion mixture in braising pan.  Stir to combine. Drizzle remaining olive oil and bake for 60 minutes.  Beans will be done when liquid is syrupy and bubbly.  Carefully remove from oven, season with salt and pepper.

Mix basting oil and panko crumbs in small bowl.  Place mixture over beans and return to oven, bake 20-30 minutes until topping is brown and crisp.

This makes enough beans to feed 8 people. It tastes great, REALLY!!

Recipe from Wegman’s MENU magazine 

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SUNDAY SAUCE -Tasty Tidbits Tuesday

Posted in Everyday Food, Tasty Tidbits Tuesday, We Called It Macaroni (Pasta recipes), tagged , , , , , , , , , , on November 5, 2013| 1 Comment »

Sunday sauce

Sunday sauce (Photo credit: letouj)

This past weekend, I decided to make Sunday Sauce.  It is so tasty, so delicious and even though it takes a long time to cook down, it is well worth it.  Pick an afternoon you’ll be home and soon your home will be filled with the aroma of simmering tomato sauce.  I thought I could make it in my crockpot BUT my crockpot was not big enough.  Using a crockpot would make the whole process easier since you could just let it simmer away for hours.

I started with a large stockpot but then thought, “Oh why not use the crock pot?”   I filled the crock pot and still had a lot of sauce in the braising pan so now I had to make a decision;  I took half of the meat out of the crock pot and put it in the braising pan and cooked the sauce in both.  I tell you all this so you won’t make the same mistakes I made which made a fairly simple recipe into a complicated process.  Mangia!

SUNDAY SAUCE

(but you can call it Gravy!)

1/4 cup Extra Virgin Olive Oil

1.5 lb of boneless country spare ribs ( I used bone-in)

6 links of Hot Italian Pork Sausage (I used Hot Poultry Sausage)

2 cups (16 oz) chopped onions

8 TBSP of minced garlic (from jar) OR 20 cloves minced

2 cans of tomato paste

4 cups of water

6 cans of coarsely ground Italian tomatoes

4 TBSP dried basil (I used 2TBSP and basil from my yard)

16 meatballs (cooked)

Salt and Pepper to taste

You’ll need a large braising pan and a 16 Qt stockpot

Heat olive oil in large braising pan on MEDIUM HIGH; add ribs and sausage.  Cook, turning 2-5 min, until meats are browned on all sides.  Transfer meats to stockpot.

Reduce heat to LOW.  Add onions and garlic to braising pan; cook, stirring, 10 minutes, until veggies are translucent.

Raise heat to MEDIUM; add tomato paste.  Cook, stirring, 3-4 minutes, until paste just begins to brown.  Add water, stirring to loosen browned bits on bottom of pan.  Bring to simmer.

Transfer tomato paste/water mixture to stockpot. Stir in canned tomatoes and basil.  Bring to simmer on MEDIUM.  Reduce heat to LOW.  Cook, stirring occasionally, 5 hours.  Add cooked meatballs.  Cook, stirring occasionally, 1 hour.

Carefully transfer meats to serving platter; cut meats into manageable pieces. Transfer sauce to serving bowl.

Recipe from Wegman’s MENU magazine

Congratulations to me! This is my 1000th blog post!  Wow, I’ve had so much fun doing this, I hope my readers/followers are enjoying  this journey too.  Thank you for all your support and comments.  

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Countdown To 1000! “Help I Need Someone”…

Posted in BY THE WAY, Conspiracy Theory Wednesday, Everyday Food, Friends, From My Point of View - Personal commentary on Movies and Books, Six Word Memoirs, Smooth or Crunchy, Tasty Tidbits Tuesday, Thursday's Top Ten, tagged , , , , , , , , , , on October 22, 2013| 5 Comments »

Gemini

Gemini (Photo credit: Justinsanity)

HELLO to all my followers and sometime readers. I am about to hit a real benchmark and I can hardly believe it myself!  Wordpress keeps you informed on myriad details about your blog and your posts.  Everyday I see how many visitors come to the blog and what the average number of views per person is as well as from what countries the hits are coming.  I see which blog posts are the most popular, the number of views per month, and the search engine terms that people type in and end up on my blog.

All this information is useful and to some niche bloggers, it would be essential.  Unfortunately for me I never found my niche.  I write about my life, my travels, the foods I cook, the movies I see and often post information and research on dozens of totally unrelated things. I post photos of my grandchildren and the moon. I was fortunate enough to have my good friend, Murray Head send me hundreds of photos that I posted on Fab Foto Friday.  Sounds  a little scattered doesn’t it.  I think that describes the mind of a person born on the cusp of Gemini and Taurus.  At any given time, there are 3 minds at work with or against one another! 

Well here’s where I’m at;  I love writing my blog even though my husband and daughter wonder why.  I freely admit that my blog like 99% of all blogs is more or less  an egocentric stream of consciousness.  Over the short life of this blog, I’ve tried various ideas to entice a following because even though I am (supposedly) writing this for myself, don’t think for a minute that I don’t relish seeing the number of hits the blog has each day.  I loved Six Word Memoir Monday and may try to reinstate it but I need your input!  Conspiracy Theory Wednesday was a fantastic exposeé on the Kennedy Assassination, Top Ten Thursday allows for a wide range of subject matter and Tasty Tidbits Tuesday and Every Day Food are one of my joys.

BUT now I WANT YOU! I am 7 posts short of ONE THOUSAND! WOWIE ZOWIE!   I only have to write 7 more posts and I will have reached a real benchmark for myself.  I would love it if you would comment and give me some ideas as to what these next 7 posts should be about;  Do you want a repeat of one of your favs or do you have a scathingly (or not so scathingly) brilliant idea I can incorporate into a post?  

Pretty Please?!

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Got A Cold? Get Soup!

Posted in Everyday Food, tagged , , , , , , , , , on October 22, 2013| Leave a Comment »

English: Green, yellow and red bell peppers fr...

English: Green, yellow and red bell peppers from the capsicum annuum plant. (Photo credit: Wikipedia)

Everyone knows that chicken soup is good for a cold.  I don’t really know why although I’m sure if I Google it, I could find out what qualities it contains that help alleviate some cold symptoms.  Maybe it’s just because it’s hot and warming, maybe it’s because we believe it will help or maybe…

  • Chicken soup. Chicken soup might help relieve cold and flu symptoms in two ways. First, it acts as an anti-inflammatory by inhibiting the movement of neutrophils — immune system cells that participate in the body’s inflammatory response. Second, it temporarily speeds up the movement of mucus, possibly helping relieve congestion and limiting the amount of time viruses are in contact with the nose lining.

Ok so I did do the Google thing and now we know why Chicken Soup is just what mother and the doctor ordered.  Therefore let me do you one better;  I have a recipe for Red Hot Chicken Soup, a guaranteed cold buster.

1 head of garlic

2 TBS olive oil

1 large yellow onion, chopped

2 green bell  peppers ( I used orange and yellow – I hate green peppers), chopped

2 red bell peppers, chopped

2 jalapeno peppers, seeded and minced

3 TBS grated fresh ginger

8 cups of chicken broth

1 whole poached chicken breast ( poach breast, remove skin and pull meat from bones)

1 bunch of cilantro, chopped

Salt, Pepper

4 TBS lemon juice

Preheat toaster oven to 350 degrees, separate unpeeled cloves spread on baking sheet and roast for 10 minutes.  Cool, then press garlic out of skins and mash.  Put aside.

In 4 Qt heavy sauce pan , heat olive oil, Add chopped onion and cook over low heat, stirring for 10 minutes.  Add green, red and jalapeno peppers, mashed garlic, grated ginger root and cook stirring for a couple of minutes.  

Add chicken broth, simmer for 3-5 minutes.  Add chicken pieces and cilantro and cook a couple of minutes.  Add salt and pepper to taste.

Add lemon juice just before serving.

I can’t remember where I got this recipe otherwise I would give credit where credit is due!

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Souper Sunday

Posted in Everyday Food, tagged , , , , , , , on October 22, 2013| Leave a Comment »

“All my life’s a circle…” Sunday morning I got up and went right to work in the kitchen.  This was my day to make some soups.  As soon as the sun is low in the sky, the leaves are tinged with gold and red and there is a chill in the air once the sun goes down, I start thinking about cooking and more cooking.  

My neighbor in New York left a big butternut squash at my door last week so I brought it with me to the cottage and decided to make Roasted Butternut and Chicken Soup.  I knew I was going to want to post this recipe because it is good, heart healthy and hearty too.  The more I thought about it, the more I began to remember making this last year and probably posting it.  Sure enough, last October 5th I made the soup (on a Sunday!) and posted the recipe to my blog.  

Here’s the link with the recipe – I hope you’ll check it out. I can’t believe it was a year almost to the day that I made this soup and here I am again.  I left a container with my friend, Alice, who gave me the squash.  I’m looking forward to her comments. 

ENJOY!  The recipe link is below the photo.

Cucurbita moschata 'Butternut'. Original descr...

Butternut Squash photo credit: Wikipedia)

Roasted Chicken and Butternut Squash Soup and…

 

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Sunday Supper-Super Shows

Posted in Everyday Food, Tasty Tidbits Tuesday, We Called It Macaroni (Pasta recipes), tagged , , , , , , , , , on October 2, 2013| Leave a Comment »

Oh wow, what a great time I had last night.  I was in my glory and in full possession of the remote.  Well if not the remote exactly, I did pick all the shows we were going to watch on Sunday evening.  I had it all planned out and then the football game  screwed up the line-up.  It started out with 60 Minutes  starting late and running over past 8:00.  I wanted to watch The Amazing Race, the only reality show I think worth watching, so since I also wanted to watch The Good Wife, my solution was to DVR both of them as I was watching them BECAUSE Masters of Sex and Homeland  followed at their regular times.  Oh my,  such planning;  Two TV’s on two different floors and only one with DVR capacity.  Such is life in the 2000 millennium.  

My plan did not quite work;  We watched the shortened version of 60 Minutes and The Amazing Race and three quarters of The Good Wife.  I happily went upstairs to watch SHOWTIME, content with the knowledge that afterwards, I could go downstairs and find out what Alicia was going to do as she was caught in the middle of a fiduciary dilemma.  Best laid plans and all that jazz, I just never took into account that the DVR  didn’t know that the football game had run late, it recorded The Good Wife from 9:00 to 10:00 and therefore the ending was never recorded! 😦

There was just enough chill in the air to warrant closing the window and making a hearty soup for dinner.  The soup was  Escarole, Canellini Beans and Sausage and it hit the spot on this fall Sunday evening.  I served it with some great chewy Italian bread.

1 pkg (1 1/2 #) Italian mild pork sausage patties ( I used hot poultry sausage)

3 TBS basting oil divided

8 oz chopped onions

3 cloves garlic chopped

1 pkg (15 oz) escarole

Salt and Pepper

1 carton chicken stock

1 can cannelloni beans, drained

1 cup ditalini pasta

lentils + escarole

ESCAROLE  (Photo credit: joannova, a/k/a foodalogue)

2 TBS lemon juice

Cut each sausage patty into 6 pieces and roll into balls.  Heat 1 TBS basting oil in a large braising pan on MED .  Add sausage balls and cook, turning to brown on all sides 3-4 minutes.  Remove sausage from pan and set aside. Discard pan drippings.

Return pan to heat, add remaining 2TBS of basting oil. Add onions. Cook, stirring occasionally 2-3 minutes until onions are translucent. Add garlic, cook, stirring till softened-1 min.  Add escarole, cook, stirring, 1-2 minutes until wilted.  Season with salt and pepper.  Stir in stock, beans and browned sausages.  Heat to boiling on MED-HI.  Reduce heat and simmer 10 minutes.  Add pasta, simmer 10 minutes.  Add parsley and lemon juice.  Season with salt and pepper.

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Heirloom Tomatoes – Tasty Treasures

Posted in Everyday Food, Tasty Tidbits Tuesday, tagged , , , , , , , , on September 25, 2013| Leave a Comment »

I LOVE peanut butter and I LOVE tomatoes.  Of course if you are a regular reader of this blog you already know that.  The blog is a testimony to Peanut Butter and Jelly Sandwiches, my favorite, my kids favorite and now my adorable granddaughter, Finley’s favorite.

 Tomatoes, especially Jersey Tomatoes are a passion of mine.  I eat them all summer long and as far into fall as I can.  Once there are no locally grown tomatoes, I literally STOP eating fresh tomatoes!  I have vintage tomato salt and pepper shakers, a tomato-shaped tea pot, tomato sugar and creamer, tomato cookbooks, a collection of cans of Italian tomatoes and best of all, a tomato tattoo.  Well now that’s out there to the world.  I was born in New Jersey and I often describe myself (to my husband) as “one hot Jersey tomato” – that’s me.

And as if Big Boy, Beefsteak, Arkansas Traveler,Bella Rosa, Brandymaster Pink, Charger and hundreds more varieties weren’t enough to tantalize your taste buds, add Heirloom Tomatoes!  You’ve seen them with their bulbous, knobby, colorful shapes.  Sometimes they look weird, misshapen and in a palette of colors not necessarily in the red family!  They don’t always look appetizing, however, they are sweet and flavorful.   They come in a variety of sizes and add great interest to your summer salads.  But don’t let their use just end up in a wooden salad bowl – here are two Heirloom tomato recipes you will love to make and serve.

Heirloom Tomato Pesto Pizza

Heirloom Tomato Pesto Pizza

GRILLED HEIRLOOM TOMATO AND PESTO PIZZA

1 lb pizza dough

flour for dusting

4 tsp olive oil

1/2 cup basil pesto

1 lb Heirloom tomatoes thinly-sliced

1/2 tsp sea salt

1/2 tsp ground black pepper

3/4 cup crumbled feta cheese

Preheat grill to medium heat.

Divide dough into 4 balls, dust work surface with flour and roll each ball into a 9″ circle.  Brush both sides of the circles with olive oil,  place on baking sheet. Working with one circle at a time, place on grill rack and with tongs rotate the crust so it cooks evenly, browned on the bottom and air bubbles on top, 3-4 minutes.

Transfer pizza to baking sheet browned side up. Spread 2 TBS of basil pesto on crust and top with sliced tomatoes. Don’t cover entire pizza or it will be soggy.  Season with salt and pepper and dot with the cheese.  Slide pizza back onto the grill, close the cover and rotate pizza so it cooks evenly and cheese begins to melt – about 3 minutes.  Lift back onto baking sheet. Repeat with each pizza.

Roasted Heirloom Tomato Butter

Roasted Heirloom Tomato Butter

ROASTED HEIRLOOM BUTTER WITH THYME

1 very large or 2 medium-sized red Heirloom tomatoes

1/2 cup unsalted butter

1/2 tsp salt

1/4 tsp ground black pepper

1TBS chopped thyme or oregano

Preheat the oven to 375 degrees and line a small baking sheet with parchment paper.
Place the tomatoes cut side down onto the paper. Roast until the skins are wrinkled and blistered, and the tomatoes are very soft, 30-35 minutes depending on the size. Remove from the oven and let cool.

Place the tomatoes and any juices in the bowl of a foodprocessor. Process until very smooth and no seeds or large pieces of skin are visible, 2-3 minutes; stop and scrape down the sides of the bowl frequently.

Add the butter, salt, and pepper, and process until blended, stopping occasionally to scrape down the sides of the bowl, 2-3 minutes. Then, stir in the thyme and scrape into a small bowl and cover. (Or, make a log of butter by spooning it onto a sheet of waxed paper, folding the paper over the butter and rolling it gently until you have a sausage shape; twist the ends to seal.)

Refrigerate for at least 2 hours and up to 4 days. You can also wrap the log in foil and freeze for up to 3 months; thaw it in the refrigerator.

**Melt this concentrated compound butter over grilled steaks, toss it with flame-kissed vegetables, or freeze some for a burst of summer flavor in the winter months. Use very ripe, very red tomatoes for best color and flavor.

Thanks to Gail for sending me the article on Heirloom tomatoes!

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Saturday Night Supper – Hunter Style Chicken

Posted in Everyday Food, tagged , , , , , , , , , , , , on September 22, 2013| 2 Comments »

I had looked up this recipe and thought what a nice meal this would be and I asked our friend Michael to join us.  He opted for Sunday morning breakfast out instead but I decided to make the dish anyway.  It looked quite simple and I’m not saying it was at all difficult because it wasn’t and you will see for yourself, however, it took more time than I thought and we ate about 9:00 last night.   That’s not a problem for us New Yorkers who are used to eating later than most.  I hope you will make this dish;  Just give yourself the time it takes to cook!

Chicken Hunter-Style a/k/a Chicken Cacciatore

Chicken Hunter-Style
a/k/a Chicken Cacciatore

BRAISED HUNTER-STYLE CHICKEN

3 # split chicken breasts, drums and thighs

Searing flour (it’s like Wondra)

2 TBS vegetable oil

8 oz white mushrooms sliced

2 cloves of garlic minced

1 pkg of mirepoix (7oz) – (mirepoix is diced celery, onion and carrot)

1 1/2 cups of kitchen-cut Roma tomatoes with basil (You could probably use any cut up or diced tomatoes with basil)

2 tsp Herbes de Provence

2 cups dry red wine

1 carton chicken broth (32 oz)

Salt and Pepper

1TBS fresh tarragon chopped ( I used dried)

Preheat oven to 350 degrees:  Halve chicken breasts; dust with pan-searing flour.  Heat  oil in large braising pan on MED. Add chicken, brown on all sides, 8-10 minutes.  Transfer chicken to a clean platter.  Discard all but one TBS of pan drippings.

Add mushrooms; cook 2-3 min.  Add garlic and mirepoix; cook 2-3 min, stirring.  Add tomatoes and herbes; cook 3 min.  Add wine, cook 7-10 minutes till liquid is reduced by a one-third.  Add stock; season with salt and pepper.  Return chicken to pan; heat till simmer.

Cover; place on center rack in oven.  Braise one hour.  Carefully remove lid; cook 20 minutes uncovered, till meat is fork tender and sauce is thickened.

Transfer chicken to clean serving platter.  Stir tarragon into the sauce and pour over chicken.

Recipe from Wegman’s MENU magazine Fall 2013

WHAT I LEARNED!   I followed directions and times carefully, however, the sauce did not thicken.  Perhaps if left in the oven for longer than 20 minutes uncovered, it would have.  We had too much sauce and it was not thick.  I think I would use less chicken broth next time and see what happened.  Once I realized how much sauce I had I made some rice to go with the meal and that was a great idea.  Spooning that delicious sauce over the rice was yummy.  I also sauteed some broccoli florets in garlic and olive oil as a  side dish.

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