Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Monday, November 26, 2012

The green and the crunch of this broccoli recipe just made the lunch

This was my best-est Thanksgiving holiday find—Broccoli with Garlic Butter and Cashews. It was an easy side for the TG buffet and helped fill that necessary broccoli quota, where we probably all lag behind.

The crunch of the cashews and the tangy sauce made this memorable—a great go-together with turkey and dressing, or with anything.

I prepared it with fresh broccoli, but the recipe provider says frozen could probably be used in a pinch.

Broccoli with Garlic Butter and Cashews

1 1/2 pounds fresh broccoli, cut into bite-sized pieces
1/3 cup butter
1 tablespoon brown sugar (or brown-sugar substitute)
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews (I used unsalted)

Place the broccoli into a large pot with about 1 inch of water in the bottom of the pot. Bring to a boil; cook for 7 minutes or until broccoli is tender but still crisp. Drain and arrange broccoli on a serving platter. While the broccoli cooks, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper, and garlic. Bring to a boil; remove from heat. Mix in the cashews; pour sauce over the broccoli. Serve immediately. Makes 6 servings. (Source: allrecipes.com)

No comments:

Post a Comment