Quick Recipes and Easy

Broccoli, More Popular Than Ever


The ancient Etruscans of Italy were the first to cultivate broccoli. Eventually, the Etruscans brought the broccoli to Rome, where it reached widespread popularity. The vegetable became well loved when the calabrese variety was cultivated. Prior to this, most Romans were eating a purple sprouting broccoli that turned green only when cooked.

In 1766, Thomas Jefferson an avid gardener and seed collector started keeping detailed notes in his garden books. These notes included his plantings of radishes, lettuce, cauliflower and broccoli. The D’Arrigo brothers of Italy established the first business based on broccoli in the United States when they started distributing “Andy Boy” broccoli.


Numerous studies have shown that people who eat an abundance of broccoli have fewer cancers of the colon, breast, cervix, lungs, prostate, esophagus, larynx, and bladder. Broccoli contains indoles, which can inactivate harmful estrogens that produce tumors. Broccoli also contains sulfuraphane, which stimulates cells to produce cancer-fighting enzymes, and beta carotene, a generic cancer fighter.

Broccoli contains 3% protein and has more calcium, iron and magnesium then most other vegetables. It is also rich in vitamin A, Vitamins B1, B2, B3, B6 and Vitamin C.


• To eliminate the smell of broccoli, add a slice of bread to the pot when cooking.
• Broccoli florets have 8 times the amount of beta carotene as the stalks.
• Broccoli is a member of the cabbage family.
• Today consumers are eating more than 900 times the amount of broccoli as they did just 25 years ago.


Broccoli, Walnut Stir-fry


• 2 tablespoons toasted sesame oil
• ½ cup walnuts, broken and chopped coarsely
• ¼ cup chopped green onions with tops (optional)
• 4 cups broccoli florets
• ¼ cup red pepper strips
• 2 tablespoons light soy sauce

In a large heavy, skillet heat sesame oil until hot. Add walnuts and onions and stir-fry for one minute tossing constantly. Add broccoli and continue to toss for three to four minutes. Add red pepper strips and soy sauce and continue to cook one minute longer. Serve immediately. Makes six servings.

Broccoli Delight


• 2 onions — chopped
• 1/3 cup butter
• 2 cups cooked wild rice
• 1/2 cup grated cheddar cheese
• 1 cup mushroom soup
• 2 pounds broccoli — chopped

Sautee onions in butter and add the rice, cheese, mushroom soup and broccoli. Pour into a two quart greased casserole dish. Bake uncovered for 40-45 minutes at 350 degrees.

Jason Dick is an Internet Security Specialist and web author whose most recent notable work can be found at home.stopsign.com home.stopsign.com.

He has also worked for seven years in the food services industry and is writing a series of articles regarding current food trends, many of which contain recipes for the website: recipefor.com recipefor.com

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