|2 quarts of cut broccoli (two bundles from |
the grocery store) plus the almond coating
BroccoliA recent blog posting I read described a method for preparing broccoli where the writer described that that it was difficult to stop eating it because it was so delicious. And his son ate a lot as well. Broccoli is an ok vegetable, I like it well enough but I don't love it. I figured if a recipe could get his son to eat a lot of broccoli, it must be tasty, so I made it as well.
|Coated broccoli, waiting for the oven.|
It doesn't have an official name on the guy's blog, but I guess I would call it almond-crunch baked broccoli. You cut up the broccoli florets and stems, toss them in two foamy egg whites.
Meanwhile, mix up some almond meal with spices. When I went to pull out my almond meal, I didn't have the 1 cup specified, so I added some flax seed meal and hemp seeds. I also added garlic powder, paprika, and salt & pepper. Husband Jeff found it easier to mix the broccoli up with the egg whites and then the coating by dumping everything into a gallon zipper bag.
SalmonTo go with our almond-crunch broccoli, I made toasted sesame-ginger salmon. I was too lazy to marinate the salmon since I had trouble just remembering to pull it out of the freezer to defrost, so I followed the writer's recommendation that you can skip the marinade and just make the glaze. I used only half the amount of honey since I prefer more savory meat items. I cooked the salmon under the broiler for 10 minutes and spooned the glaze on each piece as we put them on the plate. It was so delicious! The glaze has a perfect balance between salty and sweet, and it works great on salmon since it's such a strongly-flavored fish that it can stand up to it.
There was a tiny bit of glaze left, so I saved it and am planning to put it on buttered carrot coins later in the week. I am definitely going to make this glaze again.
I would also love to try the almond coating on other things, I've used a similar coating for chicken breasts using Parmesan cheese, but it would be fun to make mozzarella stick in a similar manner using string cheese cut into bite-size pieces. And a coconut shrimp using half unsweetened flake coconut and almond meal, and then dip in a spicy-sweet fruity sauce.