Broccoli-The Super Food!

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By Paula Deen Test Kitchen

Mama was right. Everyone knows vegetables are good for you, and broccoli is one of the most nutritious in all the vegetable kingdom. This tasty green vitamin machine is a member of the cruciferous, or cabbage family, where leaves or flowers of the plant grow in the shape of a cross or crucifix. Not only is broccoli loaded with vitamins and minerals, it also contains high levels of antioxidants known to counteract harmful toxins in our bodies.

Broccoli’s origin began in southern Italy in the province of Calabria.  Its name comes from the Latin word, brachium, meaning “branch” or “arm.” Although there are many varieties, the most common type of broccoli is the Italian green, also known as sprouting broccoli. Other family members are broccoflower – a cross between broccoli and cauliflower with a bright, light green color, or broccolini, a slimmer version of broccoli, with tender stems and a milder, more delicate flavor.

To select the pick of the bunch, look for tightly closed, dark green clusters, and firm, crisp stalks. Pass up any yellowing buds, mushy spots, and limp stalks, which indicate the broccoli is past its prime. Look on the bottom of the stalks to make sure they are closed. Stalks with hollow cores on the bottom tend to be older, woodier, and tougher. Store broccoli, unwashed, in a food storage bag and refrigerate up to 5 days. Just remember, broccoli loses its nutritional value the longer you store it – so try to use it within a day or two.

One of the easiest and most versatile uses for broccoli is the casserole. And it would be somewhat unusual to attend a Southern pot luck, church supper, or picnic and not come across some type of broccoli casserole; a pet recipe in almost every Southern cook’s kitchen! Paula’s Cheesy Broccoli Bake is chock full of broccoli, sharp Cheddar, crunchy water chestnuts, and sautéed mushrooms.  If it’s soup that fits your mood, try velvety Broccoli Soup – a quick and easy blender soup that takes just minutes to make. If the heat is on, no-cook Broccoli-Almond Salad, or Broccoli Cole Slaw are two salads sure to keep you cool. They’re all good, and a good way to eat your broccoli!

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Reader Comments:

54321

eat salads for lunch nearly everyday always include broccoli.watch paula every chane we get.good luck with your lawsuit love you paula.

By Douglas@Shirley Hartman on March 08, 2012

54321

HEY PAULA. I WOULD LOVE TO HAVE YOUR RECIPE FOR COLE SLAW.I LOVE KFC COLE SLAW. I DONT NO HOW TO MAKE IT.DO YOU HAVE A RECIPE I COULD HAVE? I WOULD LOVE TO HAVE A GOOD RECIPES FOR BROCCOLI CASSEROLE. MY FAMILY LOVES BOTH OF THESE. THANKS CAROL

By carol wigginton on March 08, 2012

54321

We love broccoli. AS a Yankee from NY I was so amazed that we could grow winter veggies in our garden in Va. Our broccoli grew beautiful and it was bright green and tasted almost sweet. I am such a fan of Paula Deen.

By Lila Selter on March 08, 2012

54321

Well Broccoli as a supper food! that explains why my 14 years old is over 6 ft and has a 15 men's shoe! as a wee little boy he would eat broccoli instead of candy,his choice! My Momma would fix the dish I was craving when I was pregnant with my oldest daughter and it was broccoli soup we got a healthy baby that time too!! and my youngest well she likes candy, and Paula Deen... she calls Paula "y'all"

By Amy Moko on March 08, 2012

54321

My husband and I love broccoli !! Usually my huusband just steams it ..not to much we both like with a little body to it. LOVE YA PAULA

By Nancy Mansell on March 08, 2012

54321

I love broccoli, cheese and rice casserole. Also love to add broccoli to my potato soup, along with cheese. Love it just plain or raw dipped in ranch dressing. Another great way to eat broccoli is in stuffed pastas' or in some kind of cheese and broccoli hot pocket type thing. Love it! Thanks for the info and recipes.

By Lori Brown on March 08, 2012

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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm

I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm

I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am