Broccoli Salad

I just have to publish this, before I forget what I did! It was yummy, and it used up leftover broccoli.

See, I cook broccoli for dinner by parboiling it for 2 minutes. Used to be 3 minutes, but I felt it was too mushy, so I've gone to 2. If there's stuff leftover, this recipe will work well.

Broccoli Salad

Crisp-tender cooked broccoli
Balsamic vinegar
Extra virgin olive oil
Sriracha (an Asian hot sauce, very good)
Dried garlic powder or minced
Onion powder
Dill weed

Put the broccoli in a large storage container, like tupperware or Gladware, making sure it isn't too full. If it is, get a larger container. Sprinkle with balsamic vinegar and then olive oil. Squirt on Sriracha to taste. Sprinkle with garlic, onion and dill. Close container and shake vigorously to mix. Let stand in the refrigerator overnight.

See--ridiculously easy!

Here's one more thing, a fun thing to do with a turkey kielbasa.

Turkey Kielbasa and Cabbage

1 Turkey Kielbasa
1/2 head of cabbage, shredded
1/2 bell pepper, chopped
1/2 onion, chopped
1-3 cloves minced garlic
2 tbsp olive oil
Pomegranate blush balsamic vinegar
Worcestershire sauce
freshly ground black pepper

Heat frying pan under medium heat and pour in about 2 tbsp olive oil. When hot, add garlic, onion and pepper and saute for about a minute. Add the kielbasa and brown, then add the cabbage. Season with the vinegar, worcestershire sauce and pepper to taste. Saute until the cabbage is wilted.

There may be more, but I can't remember it right now. I will edit the recipe if I think of anything more I usually put in there. The nice thing is, I am rapidly approaching the part of my diet where I can eat this again, so I better start looking for some cabbage!