So, new year and new idea. I have decided that this blog is going to remain more on the personal side of my life and I am starting a new blog for my cooking and recipes. I am hoping that this will help me stay a bit more organized and hopefully help me blog more. I will update you more on my new adventure soon

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In the past decade the popularity of broccoli has been on an upward slope and it is in large part to a change in cooking methods. Well, that and the fact that it was revealed that broccoli is high in the antioxidants that guard against cancer. That information quickly changed broccoli from table scraps for Fido to a  Super Food.
There is just one problem with that. People are still having issues with proper cooking techniques. It’s really no one persons fault it’s just that until the last decade healthy cooking techniques we unheard of in the United States. Everything had to be done fast or flavorful which means lots of butter or fatty sauces or *shutters* boiling. As a society we are still trying to figure out how to cook in healthy ways but the important thing is that we are trying. Woah wait a minute I got ahead of myself here.

I forgot to go over the nutrition. It’s simple broccoli is a SUPER FOOD! There are so many benefits to broccoli that it’s almost impossible to write about, but I’m gonna do it anyway First of all, did you know that broccoli is actually a cabbage? No joke, it is. It evolved from a wild cabbage some 2000 years ago. It was introduce in the U.S in the 1920′s by Italian immigrants and has been a  staple in American cuisine ever since. Nutritionally broccoli is teaming with Vitamins A, C, K as well as that all important dietary fiber. Like I mentioned before it does have nutrients that have anti-cancer properties like, diindolylmethane and sellenium. Now the diindolylmethane found in broccoli is a modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity. High intake of broccoli has been shown to reduce the risk of prostate cancer and prevent heart disease. Talk about a SUPER FOOD!

Now back to the cooking… see all of those amazing properties that I talked about can be severely reduced or completely destroyed with just a few minutes of boiling water. See, once again boiling is the enemy. Fortunately cooking methods like sautee, stir fry, microwaving and steaming have no affect on those compounds so lets go that road. As a matter of fact it’s believed that just 3-4 minutes of steaming can actually boost the properties of those nutrients. I see one problem with steaming though. Most people do it wrong. I have seen many a cook simply put an inch of water in the pan and then put the broccoli in that water and call it steaming. I’m sorry but that, is boiling. So, how do you do this right with out having to buy an expensive steamer that takes up way too much counter space? That is very simple. First if you happen to have a metal colander with at least a half inch clearance under it you are set. Another option is to spend a few bucks on a metal steaming basket. And the super cheap method is simply a perforated aluminum pie pan and a a tuna can that has had both ends opened up.  With these tools at hand all you have to do is and about 1 inch of water in a large pot place your steaming tool in the pot over medium high heat and add the broccoli. Cover the pot and then steam for approximately 5 minutes. How easy is that? I know, if it’s that simple what am I going to give you for a recipe? I got it covered  Now with an easy steaming method and a little flavor enhancement this super food can be a staple in all your homes.

Chicken Broccoli Stir-Fry

1 lb Boneless Skinless Chicken Breast,  cut into strips, cooked

1/2 lb broccoli florets, quartered*

1 medium onion sliced

2 carrots, julienne

3 celery stalks sliced on bias

2 gloves garlic mined

1 teaspoon Chinese 5 spice

2 tablespoons Low-Sodium Soy Sauce

2 tablespoons olive or peanut oil

Place large skillet or wok and oil over medium high heat. Add garlic and cook until fragrant, 1 minute. Add broccoli, carrots, and onions heat constantly moving, cook till color brightens and slightly tender. Add soy sauce, Chicken, and 5 spice and cook stirring constantly for 5-10 minutes or until thoroughly heated. Serve over brown rice.

*I prefer to use frozen thawed broccoli cuts. Make sure they are thoroughly thawed and drained before cooking*

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