Wild BroccoFish recipe

[cyrano]

I had broccoli that I wanted used. I thought "Hey, if I cut up the stems and boil them with rice for, like, half an hour, that should make them somewhat edible." But I was mistaken. The stems are still chewy fibrous, and the tuna did not lend as much flavor as I would have liked. Amanda suggested, beyond the black pepper and lemon juice, some additional spice. Specifically mentioned were powdered lemon grass or ginger and cumin, all of which (individually, mind you) seemed to go with the finished concoction in a friendly manner.
As a single experiment, disappinting. But as Gregor Mendel said, if you don't get the results you like then fudge the data. No no no, not Mendel. Smiles. "We learn more wisdom from our failures than our successes." Plus? According to the labels, zero fat, even after I added the vinaigrette to make the broccoli more palatable.

Comments

[roseneko.livejournal.com]

Best way to cook broccoli stems? Peel off the outer 1/4" or so with a knife or vegetable peeler, cut the rest slightly thicker than matchsticks, and steam them. They're actually quite tasty - kind of a peppery flavor, especially with vinaigrette.

[cyranocyrano.livejournal.com]

I figured there had to be something I could do with them.

[roseneko.livejournal.com]

Got that from The Joy of Cooking, which is a fantastic resource that I can no longer recommend to you because many of the recipes in it are from before calories-from-fat were invented. :)

[cyranocyrano.livejournal.com]

O those glorious days!

[amanda_lodden.livejournal.com]

Wait, tuna is zero fat? I know the bulk of the fat comes from being packed in oil and that you go specifically looking for water-packed, but I thought tuna was inherently fatty as well. (Not a lot fatty, just not zero.)

[roseneko.livejournal.com]

Nutrition Data tells me that a can of white tuna has 5g of fat, while a can of light has 1. If it were one of the smaller cans of light tuna, they could legally put 0g of fat (since the law says that less than half a gram per serving can be listed as none).

[cyranocyrano.livejournal.com]

Like the guy at Whole Foods told me, apparently it depends a lot on the tuna, yeah. I was looking at fish that had not been put in a can, and he showed me the different salmon he had, and the difference in size and quantity of the fatty white stripes. This is another strike on my 'eating fresh and sodium free' plan.

[tersa.livejournal.com]

I sorta second what roseneko said about the broccoli; if it's old, I'll generally cut off the bottom 1/2-1" of the stem (which tends to dry out and be fibrous anyway) and then peel the rest of it with a vegetable peeler.

Also make sure to cut it smaller than the florets, as it takes longer to cook.

Herbs and spices are your friend. Don't neglect the herbs!

[orchidsofdesire.livejournal.com]

I'm a little different. I'm not fond of broccoli either. So after I steam it, I use a mash potato utensil to bash the hell of out it and then mix it into the rice. I love the flavor of the little bits, but straight up chewing it is too much.

[cyranocyrano.livejournal.com]

I'd actually thought about using a blender, like the 'Atkins mash potato' made with blenderized cauliflower, and then sprinkle the florets into the mash.