Ryan and I made a deal a long time ago....that I would cook anything he requested. However, there was nothing mentioned about tweaking recipes to make them healthy (sneaky wife)! Through the years, Ryan has learned to cope with this and now actually enjoys healthy eating and cooking. So when my sweet husband requests one of his favorites, broccoli salad, I couldn't say no. Although I did turn up my nose thinking the only way to make it is with a ton of mayonnaise, and we all know that creamy sauces and salads are NOT my favorite. According to one of my favorite bloggers Smitten Kitchen, broccoli salad doesn't have to be that bad for you! Unbeknownst to me, she has a cookbook too!
I was such a happy girl when I got my latest order of cookbooks in the mail (Hi, I'm Jessica and I am addicted to cookbooks). My newest additions to the collection:
Makes: 6 cups
Prep Time: 20 minutes
2 heads of fresh broccoli, chopped
1/2 cup thinly sliced almonds
1/3 cup raisins or dried currants
1/4 cup red onion, finely diced and soaked in water for 15 minutes
1/2 cup buttermilk
1/4 cup mayonnaise (I use lite mayo)
2 T cider vinegar
1 T sugar
salt and pepper, to taste
In a small bowl, whisk the buttermilk, mayonnaise, vinegar and sugar until well combined and set aside. For quick prep, chop the broccoli in the food processor with a few pulses. Or simply hand chop the broccoli with a knife - add into a large bowl. Stir in the almonds, raisins and onions. Pour the dressing over the broccoli salad and stir until well combined. Season with salt and pepper and store in the refrigerator until ready to serve. This salad will keep for up to a week in the refrigerator.
I was such a happy girl when I got my latest order of cookbooks in the mail (Hi, I'm Jessica and I am addicted to cookbooks). My newest additions to the collection:
- Plate to Pixel by Helene Dujardin. Thanks Meg!!
- Superfood Kitchen by Julie Morris. For my ongoing obsession with health foods.
- Smitten Kitchen by Deb Perelman. LOVE her blog and LOVE this book even more!
I am hitting myself for waiting so long to get Smitten Kitchen, especially since I turn to her site for recipe ideas all the time. She has a great way of telling stories behind a dish and delivering a fool-proof recipe.
As for the cookbook, Smitten Kitchen, GET IT! This is a beautifully written and photographed book with fantastic recipes. I have tried several of her dishes to date and enjoyed them all.
Broccoli Salad
Adapted from Smitten Kitchen: Broccoli SlawMakes: 6 cups
Prep Time: 20 minutes
2 heads of fresh broccoli, chopped
1/2 cup thinly sliced almonds
1/3 cup raisins or dried currants
1/4 cup red onion, finely diced and soaked in water for 15 minutes
1/2 cup buttermilk
1/4 cup mayonnaise (I use lite mayo)
2 T cider vinegar
1 T sugar
salt and pepper, to taste
In a small bowl, whisk the buttermilk, mayonnaise, vinegar and sugar until well combined and set aside. For quick prep, chop the broccoli in the food processor with a few pulses. Or simply hand chop the broccoli with a knife - add into a large bowl. Stir in the almonds, raisins and onions. Pour the dressing over the broccoli salad and stir until well combined. Season with salt and pepper and store in the refrigerator until ready to serve. This salad will keep for up to a week in the refrigerator.
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