Green Kitchen Five Delicious Ways To Eat Broccoli Stalks

Green Kitchen is a bi-weekly column about nutritious, inexpensive, and ethical food and cooking. Its penned by the lovely Jaime Green.

Okay, so, for how long am I allowed to open my column with some erence to my continuing, undiminished excitement to have a working oven? Because Im still grateful and a little surprised every time I hear that tick-tick-tick-whoosh of the flame igniting, and I may never lose my renewed appreciation for oven cooking. Mainly the part where I put something in the oven and, as I never could with a pan on a hot plate, walk away. 45 minutes later I have food, and that is glorious.

From El_Matador

More times than not, what Im pulling out of the oven is a sheet of roasted broccoli. I might be addicted. Broccolis not the cheapest vegetable around – I can eat three or four dollars worth in one sitting – but the recipe is super easy and delicious, and since when is eating a pound of dark green vegetables a bad thing?

The only problem is all the stalks left behind. Theyre good enough sliced into discs and roasted along with the florets, but theyre not amazing that way, and Id rather devote baking sheet space to more delectable florets. And so all too often the broccoli stems end up with my eggshells and banana peels, going to compost.

Compost is a very silly – and wasteful, and lazy – fate for perfectly good, edible, healthy vegetable parts. Of course, “edible” isnt exactly high praise, or high incentive for the expenditure of kitchen effort, especially when the couch is so comfy. So here – for you and for me – are five recipes and ideas to keep our broccoli stalks out of the trash, and in our happy mouths and bellies. (Theyre happy because of the broccoli stalks.

1) Fridge pickles. You can make your own pickling brine, or go even more frugal and reuse the brine from a jar of tasty store-bought pickles. Once in a while I splurge on a jar of Ricks Picks, a delicious NYC brand. (Pickling is very chic among Brooklyn hipsters.) When the pickles are gone there is still plenty of goodness left behind in the brine. Peel your broccoli stalks and slice into spears. Pour the brine into a saucepan and bring to a boil, and wash out the pickle jar. Put the broccoli stalks in the jar, then pour in the brine. (Add some white vinegar and water if theres not enough liquid.) Screw on the lid, and pop that jar in the fridge. After two or three days: pickles!

From Cookthink

2) Crudite. Peel and slice into spears and use along with carrots, peppers, and any other raw veggies you like to dip into hummus, dressing, or your spread of choice. You get all the broccoli flavor without the awkward mouthful (and teeth full) of floret.

3) Slaw. Use a mandoline, grater, food processor with a grater wheel, or caul hands and a sharp knife to shred broccoli stems. Add some shredded carrot and mix with your favorite cole slaw dressing.

4) Stir fry. I think part of the reason I love roasting broccoli is that I can never get stir fried broccoli quite right – its always either underdone or mushy, never as delicious as at a Chinese restaurant or my moms house. (Mom! What is your secret!) But broccoli stalks – being flatter and more uniform than florets – are a cinch. They make a delicious stir-fry with Chinese flavors – soy sauce, garlic, and five-spice powder are a favorite combination of mine – and cook to a delicious combination of golden exteriors with creamy insides.

5. Soup. Once your favorite cream of broccoli soup (vegan or dairy) is pureed, no one will know if it started as tiny trees or trunks. Ditto chopped up in a quiche or casserole.

Thats what Ive got so far. (Ive also heard that some cats love broccoli, and so also broccoli stalks, but unfortunately my creature isnt inclined to any such adorable predilections.) Do you use – and enjoy – your broccoli stalks? Are there any other often discarded parts of vegetables (or animals) youve got a great use for?

Green Kitchen Tofu Salad with Herbs Two Ways

Green Kitchen is a bi-weekly column about nutritious, inexpensive, and ethical food and cooking. Its penned by the lovely Jaime Green.

Happy belated solstice, everyone! For us northern hemispherers, yesterday was the longest day of the year. Thats happy news for druids and lovers of late-evening sunshine, but oh, if only that meant the hottest day of the year were behind us as well. Unfortunately, the suns just getting started pumping the atmosphere full of heat, and the sweaty months of summer stretch into the distance ahead of us, as if into a hazy, humid infinity.

Hi. Sorry. It was 95 degrees in New York City yesterday. Project no-AC goes strong, but still. Stepping into the midday sun is like ... whoa. That stuff hits you hard.

So, even though I keep my windows closed and curtained during the day, and my apartment is still surprisingly bearable, its not like Im about to crank up the oven and start baking and broiling. I dont even really want to turn on a burner.

I could pretend its for Mother Earth, but really its because its freaking hot out!

Lucky for us wilting flowers, there is plenty we can do without igniting a single pilot light. If you can muster the energy for a few minutes of smushing stuff up, you can make a delicious, protein-packed salad full of vegetables, herbs, and smooth, cool tofu. Two of them, in fact!

Yeah, I said smushing stuff up. Super appetizing, I know. But go with me here. We mix crumbled tofu with herbs, vegetables, a little fat, and a little acid. Two different combinations give us two very different, equally reshing dishes – one Greek(ish), one (sorta) Italiany – that can be enjoyed sandwiched in bread, tossed with more veggies for salad, or spooned out of a mug while you lie prostrate on the cool kitchen tile floor. No heat in the kitchen, plenty of delicious in your mouth.

I like the Greek tofu smush (I need to come up with a better name for these!) with a dab of extra mayo and mixed into a big bunch of greens. Purslane, for example, is a wild green I can get at the farmers market for cheap. Being wild means it hasnt been cultivated to be all leaves and no stems, so it takes some prep time, but the little leaves are full of omega-3 fatty acids and other wild-green goodness, and make delicious salad.

The basil smush goes brilliantly with arugula, spinach, or, really, on its own. Its a little saltier and richer, but still creamy and reshing, and the slightly more substantial of the two recipes.

I should probably call these tofu salads rather than smush. But whatever theyre called, they are delicious, easy, and – most importantly right now – cold.

~~~

If you dig these recipes, you might also enjoy:

• Grape and Feta Salad with Rosemary
• Tofu Banh Mi
• Tofu Veggie Scramble

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Greek Tofu Salad
Serves 4.
Adapted from PPKs Tofu Salad.

1 lb extra-firm tofu, pressed
4 tsp apple cider vinegar
¼ cup light mayonnaise
1 t salt
generous handful fresh dill, chopped
1 cucumber, diced fine
1 small (or ½ med) red onion, diced fine
½ red bell pepper, chopped

1) Soak onion is salted ice water for at least ten minutes. (This smooths the oniony bite, and minimizes your risk for onion breath!) Drain.

2) Crumble tofu by hand into a mixing bowl.

3) Add mayo and vinegar. Stir & smush until mixed.

4) Stir in onion, cucumber, dill, salt, and red pepper. Mix

5) Chill for at least 60 minutes in the fridge to allow everything to meld.

Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
172.5 calories, 9.1g fat, 2.8g fiber, 11.1g protein, $1.06

Calculations
1 lb extra-firm tofu: 387 calories, 20.5g fat, 5.1g fiber, 39.8g protein, $1.79
4 tsp apple cider vinegar: 0 calories, 0g fat, 0g fiber, 0g protein, $0.05
¼ cup light mayonnaise: 200 calories, 19.7g fat, 0g fiber, 0.4g protein, $0.49
1 teapsoon salt: 0 calories, 0g fat, 0g fiber, 0g protein, $0.02
generous handful fresh dill: 1 calorie, 0g fat, 0.1g fiber, 0.1g protein, $0.15
1 cucumber: 24 calories, 0.3g fat, 1.4g fiber, 1.2g protein, $0.33
1 small red onion: 21 calories, 0.1g fat, 0.9g fiber, 0.6g protein, $0.40
½ red bell pepper: 55 calories, 0.5g fat, 3.6g fiber, 1.8g protein, $1.00
TOTAL: 690 calories, 36.5g fat, 11.2g fiber, 44.3g protein, $4.23
PER SERVING (TOTAL/4): 172.5 calories, 9.1g fat, 2.8g fiber, 11.1g protein, $1.06

~~~

Basil Tofu Salad
Serves 4.
Adapted from the PPKs Basil Tofu Ricotta.

1 lb extra-firm tofu, pressed
2-3 teaspoon lemon juice
2 teaspoon olive oil
1 clove garlic, minced or pressed
¼ teaspoon salt
¼ cup nutritional yeast flakes (easily found at a health food store, or Whole Foods, and *very* delicious)
½ pint grape tomatoes, quartered
Large handful basil, chopped
Dash red pepper flakes (optional)
Dash black pepper

1) Mix lemon juice, olive oil, garlic, and salt in a mixing bowl.

2) Crumble in tofu by hand; mix well with a big spoon or spatula.

3) Stir in nutritional yeast, red pepper, black pepper, and tomatoes.

4) Chill 30 minutes or so in the fridge for optimal flavor melding.

Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
158.3 calories, 7.6g fat, 3.8g fiber, 13.7g protein, $1.19

Calculations
1 lb extra-firm tofu: 387 calories, 20.5g fat, 5.1g fiber, 39.8g protein, $1.79
2-3 teapsoons lemon juice: 4 calories, 0g fiber, 0g protein, $0.33
2 teaspoons olive oil: 84 calories, 9.3g fat, 0g fiber, 0g protein, $0.08
1 clove garlic: 4 calories, 0g fat, 0.1g fiber, 0.2g protein, $0.02
¼ teaspoon salt: 0 calories, 0g fat, 0g fiber, 0g protein, $0.01
¼ cup nutritional yeast flakes: 107 calories, 1.3g fat, 6.7g fiber, 12g protein, $0.74
½ pint grape tomatoes: 45 calories, 0.5g fat, 3g fiber, 2.2g protein, $1.25
Large handful basil: 2 calories, 0.1g fat, 0.2 g fiber, 0.3g protein, $0.50
Dash red pepper flakes: 0 calories, 0g fat, 0g fiber, 0g protein, $0.02
Dash black pepper: 0 calories, 0g fat, 0g fiber, 0g protein, $0.01
TOTAL: 633 calories, 31.8g fat, 15.1g fiber, 54.7g protein, $4.75
PER SERVING (TOTAL/4): 158.3 calories, 7.6g fat, 3.8g fiber, 13.7g protein, $1.19

Ask the Internet Favorite Weird Kitchen Tool

Today’s question comes from CHG headquarters, a multi-level high-tech complex buried deep underground in Utah. (Note: Actually, an ancient apartment building in Brooklyn.)

Q: This is the Husband-Elect’s bacon fork.

It has a single function: to flip his bacon. In his eyes, no other utensil can do the job nearly as well. If I were to ever injure, mar, or disfigure the bacon fork in any way, the world would end. Human sacrifice, dogs and cats living together ... mass hysteria.

Do you or your family own a similar utensil? Something with only one use, but life would be unimaginable without it?

A: Readers! This ones all you. Whats your most favorite, most bizarre kitchen tool?

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.