TWG tip--week 2

Avatar for busywith5kids
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Registered: 03-26-2003
TWG tip--week 2
8
Mon, 03-07-2011 - 10:14am

From p. 402 of the Complete Tightwad Gazette---"Many of us either throw the stems of broccoli away or selflessly suffer through eating them .... peeling the stems will make them amazingly tender."

Yes, I'm ashamed to admit that I'm one that mostly threw away those big thicks stalks. Without a 2nd thought. Just too tough & thick for our tastes. Last night we had roasted broccoli for dinner. I tried peeling the stalks w/my potato peeler. Way too thin. So I sliced them up just a bit thicker than the peeler did. This worked great and the stalks were as delicious & tender as the flowerettes! We're having broccoli again tonight, cooked in the microwave. I'll be using this tip again and hoping to get the same tender results.

Will you be able to use this tip? Or have you found another tip you'll be implementing this week?

Avatar for sweetviolets
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Registered: 06-30-2003
Tue, 03-08-2011 - 4:32pm
I've always done this; my mother taught me to strip the tough exterior layer with a peeler, halve the shoots and slice on the diagonal, for stir-fry. (That's the only way she cooks broccoli.)
Avatar for busywith5kids
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Registered: 03-26-2003
Tue, 03-08-2011 - 7:26pm
I didn't even bother to strip the exterior layer; all of it was tender & yummy!
Avatar for scoopsmommy
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Registered: 03-28-2003
Wed, 03-09-2011 - 7:58am
I just started doing this. If you don't want to eat them as is (peeled and cooked), you can cook and freeze them, then when you have enough, puree it for broccoli cheese soup. Then you only need a few florets for the soup.
Avatar for scoopsmommy
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Registered: 03-28-2003
Wed, 03-09-2011 - 8:02am

This week I'm going to try making the refrigerator dough to make rolls, bread, etc. during the week.

Avatar for scoopsmommy
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Registered: 03-28-2003
Wed, 03-09-2011 - 8:03am
Oh, I forgot to add that you can peel the tough ends of asparagus too.
Avatar for sweetviolets
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Registered: 06-30-2003
Wed, 03-09-2011 - 10:30am
Another way to handle tough, thick asparagus is to brush it with olive oil, lemon juice, and your choice of herbs/spices, then grill it.
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Registered: 08-01-2007
Sun, 03-13-2011 - 1:26am

I have been wanting to try the refrigerator dough too, and I like the tip on peeling broccoli. You paid for the stalks why not use them! The

Avatar for scoopsmommy
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Registered: 03-28-2003
Sun, 03-13-2011 - 9:54am
I also read somewhere that the stalks on broccoli are even more healthy than the florets. More fiber and nutrients. Same with potato peels, etc. (I love eating a whole baked potato with the skin.)