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The Very Bad Week

 

Just a recipe today.

Did you ever have one of those weeks? One where everything that could break did; and everything that could go wrong did too.

I have had that kind of week. I will spare you the gruesome details. You have your own problems, trials and tribulations; many far worse than mine for sure.

I only mention this so you know why I did not have a Wednesday post or recipe this week and to help explain why I do not have a blog post today either. I just have a recipe for you today.

Even when we have a bad week we still have to eat. Right? So it might as well be something delicious.

Featured Recipe           Broccoli, Red Grapes, and Pistachios Salad

I LOVE pistachios. Did I tell you how much I really, really, really REALLY love pistachios? I cannot be trusted with a bag of pistachios. I will eat the whole bag in one or two days.

Really!!! I simply have no self control around pistachios.

This is a fairly easy salad with lots of goodies from bacon to pistachios in it. After that introduction you know the star of this salad is pistachios.

I like raw broccoli in small quantities. However, in a salad I like it cooked just a wee bit. So I steam my broccoli for a few minutes for this salad. It is cooked but not raw and still crisp enough to qualify as a broccoli salad.

This is what you will need for 4 people:

1 head of broccoli

1 cup red grapes

4 slices bacon

½ cup shelled pistachios

For the Dressing

¼ cup cider vinegar

3 tablespoons olive oil

2 teaspoons Dijon mustard

1 tablespoon brown sugar

¼ very small onion or 1 small shallot

Salt and pepper to taste

Here is what you do:

Put up a pot of water to boil.

Wash the broccoli and trim off the hard base.

Then cut off each floret.

When the water is hot, place a steaming basket in the pot; add the broccoli and steam covered for 3-5 minutes until he broccoli is crisp-tender.

NOTE: You could also cook the broccoli in salted boiling water for a few minutes; or you can cook in a microwave. Do not over cook as you want the broccoli to be tender but not mushy.

While the broccoli is steaming add some ice cubes to a bowl of cold water. How do you like my cool colored ice cubes?

You will know when the broccoli is crisp-tender as it will be a bright green.

When crisp-tender place the broccoli florets into the ice cold water to stop the cooking. 

Let the broccoli cool completely and then drain completely and allow broccoli to dry off. I wrapped the broccoli in some paper toweling. I want all the water off the broccoli so that the dresing will not slide off.

While the broccoli is doing its thing, fry the bacon crisp and crumble.

Remove the shells from the pistachios unless you can 1.) find shelled pistachios, or 2.) you want to pay that much money for shelled pistachios.

You might notice in the picture below that half cup measure is very VERY  over filled with pistachios.

NOTE: Shelling the pistachios is a perfect and child-friendly cooking activity for children of ages.

Wash the grapes and slice in half.

Dice the onion or shallot very fine. I used only one-half of the shallot.

Put all of the dressing ingredients in a bowl and whisk well. Look at that gorgeous color in that dressing? Doesn’t it look so delicious?

When the broccoli is cooled and dry add it to a large bowl. Add the grapes too.

Add the salad dressing and mix well. Top with the bacon and the pistachios and mix again.

Serve and enjoy.

Bon appétit!!!

Cost

1 head of broccoli                 $0.99

1 cup red grapes                  $1.51

4 slices bacon                      $1.44  

½ cup pistachios                  $1.75

For the Dressing

¼ cup cider vinegar              $0.16

3 tbspns olive oil                   $0.36

2 tspsn Dijon mustard            $0.06

1 tablespoon brown sugar      $0.06

¼ small onion or 1 shallot      $0.05

Salt and pepper to taste

Total cost =$6.38
Cost per person =$1.60

Quote of the Day

Hofstadter’s Law: It always takes longer than you expect, even when you take into account Hofstadter’s Law.

Douglas Hofstadter

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