Appetizers and Side dishes — By Ben on 12 November 2007
Broccoli is Back with a Vengeance!

broccoli1.jpgWhen I was growing up my mom made us eat everything. She was very strict when it came to nutrition. We weren’t allowed to leave the dinner table until we finished our food. Maybe that’s why now I can honestly say that there are very few foods I don’t like to eat. Some of those very few things are the members of the cabbage family, Brussels sprouts, cauliflower, broccoli. It’s maybe their sulfuric smell when cooking, or their flowery texture, but there is something about them that I really dislike.

Broccoli was especially hard for me to swallow, literally. My mom always tried to sell them to me talking about their benefits, but when I was ten I didn’t care about bladder or prostate cancer, of course. All I knew was I didn’t like broccoli. However, now that I’ve read about the benefits of that smelly veggie (which include protection against bladder, ovarian cancer and prostate cancer, optimization of cells’ detoxification and cleansing ability, stomach health support and cardio protection, among others) I am glad my mom made me eat them.

One of the ways I didn’t mind much eating cauliflower and broccoli was when she prepared them with tomato au gratin. And since I’ve been trying to eat healthier meals lately, I’ve been trying to duplicate some of her recipes. Broccoli is back in my life, with a vengeance.

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Any other suggestions on how to make broccoli are welcomed.

Buen provecho!

 

Broccoli and Tomato Au Gratin
Author: 
Recipe type: Side Dish
Cuisine: French
 
Ingredients
  • •1 lb broccoli pre-cut into bite-size pieces, florets and stem
  • •1 16 oz can crushed or diced tomatoes
  • •½ onion sliced
  • •1 cup your favorite melting cheese
  • •3 tbsp olive oil
  • •1-2 tbsp garlic powder
  • •salt and pepper to taste
Instructions
  1. Preheat oven to 400° F
  2. Sauté onion and broccoli lightly in a large skillet.
  3. Add garlic powder, salt and pepper.
  4. Pour veggies and tomatoes in a baking dish.
  5. Top with cheese and cover with foil.
  6. Bake for 30 minutes.
  7. Serve as a side dish or healthy snack.
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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(4) Readers Comments

  1. Thanks for visiting my blog, Ben. My husband is no big fan of broccoli. I like this vegetable very much, but I can´t serve broccoli too often.

    • My mom didn’t serve it too often, either, but when she did she made us eat it, I am glad she “forced” me to eat a little bit of everything. I was a healthy kid.

      Thanks for the visit, too. You are welcomed any time here.

      Cheers!

  2. I’d rather die of prostrate cancer than eat these stinky insipid green veggies… Jajaja, no es cierto!!! Pero si nos casamos y haces esto de comer te daré el beneficio de la duda.

  3. Glad you have revisited broccoli. I’ve always been a lover of veggies and as a child broccoli was my favorite, stalk and all! I liked it so much “Santa” used to leave it in my Christmas stocking and I was more thrilled with the broccoli then any chocolate that was in there as well :)

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