- Mia’s Garlic Trees
1 pound of raw broccoli, cut into bite-sized pieces
8 to 10 cloves of roasted garlic
1⁄4 to 1⁄3 cup vegetable broth
Roast unpeeled garlic wrapped in foil at 350 degrees for 20 to 30 minutes or until it is soft when gently squeezed. Steam the broccoli until just barely tender, about 3 to 4 minutes. Combine 1⁄4 cup of the steaming water with 1 teaspoon of veggie broth paste or powder and roasted garlic cloves.
Throughly smash garlic with a long-tined fork, to make a thick “sauce,” adding a few more tablespoons of the water as needed. Put the broccoli into the bowl with the roasted garlic sauce and gently mix to coat well. The hardest part for us seems to be getting the broccoli to the serving dish, as anyone who is in the kitchen with me can’t stop eating it!
You can roast garlic ahead of time, as it will last in the fridge for several days or tightly wrapped in the freezer for months. I often slip a packet or two of garlic cloves into the oven when I am cooking something else, so that we will have the garlic done ahead and can make Mia’s garlic trees on a weeknight when we are short on time.
Posted: Wednesday, January 2, 2013 12:00 am
On a cold afternoon a few weeks ago, while I was working at my computer submitting grades for the fall semester, an email from Medscape (WebMD) popped up, with the following title: "Medscape Special Report — Cancer Beats All Other Fields for 2012 New Drug Approvals."
I just shook my head, thinking about all of the pain and suffering that goes along with cancer, muttering to myself, "We need to be working way harder to prevent cancer!"
Wednesday, January 2, 2013 12:00 am.