Broccoli with Marinara

      Yesterday, I opened the fridge (as I always do), scanning for anything that I can eat and cook for my siblings. Three heads of broccoli have been sitting in the middle shelf of the fridge for quite a while, so I craved to do something with them. Something simple and easy. Tofu and broccoli stir-fry? Sounds great! Oh.... but... we didn't have tofu. Tofu is a staple, go-to ingredient in my household, but we ran out of it that day. Darn. Okay, time to improvise and just start doing.

So, I decided to cook broccoli with marinara sauce. This recipe can be used as a healthier alternative to spaghetti with marinara. It's also kid friendly if you get them to try one bite! 

Whenever I cook spontaneously without any given instruction on how to do so, I "eyeball" measurements and determine for myself if it is palatable. Nevertheless, I will estimate the measurements in order to create a recipe for it. 

Broccoli with Marinara

• 1-1/2 heads broccoli
• 3/8 cup marinara sauce (between 1/4 to 1/2 cup)
• shredded cheese (preferably a mix of 4 cheeses)
• olive oil
• sesame oil (optional)

That's it! This recipe is super easy~

1. Cut the broccoli into florets. Don't waste the stems! Cut the (clean) broccoli stems into thin slices.
2. Add a little olive oil into a frying pan. Then, add the sliced broccoli stems first.
3. After the broccoli stems start to "sizzle", add the broccoli florets. Cover the lid to let the broccoli steam.
4. This is optional: Open the lid after 30 seconds, and trickle a small amount of sesame oil. Then, close the lid.
5. Frequently open the lid to stir the broccoli so that it is evenly cooked.

6. After the broccoli is al dente, add the marinara sauce evenly on top of the broccoli.

7. Cover the lid for 30 seconds. Then, open the lid and mix the broccoli so that each is 

    evenly coated with marinara sauce.

8. After 1 - 2 minutes, sprinkle a reasonable amount of shredded cheese. Then, cover the

    pan with the lid again, until cheese is fully melted.

9. Carefully fold the broccoli for a final mix.

10. Transfer onto a plate. Now it is ready to eat! 

"Never ate broccoli that tasted like spaghetti in my whole life!"

                                                                                                      - 6 year old sister

     By substituting broccoli for spaghetti, we are able to switch a high-carb, low-fiber meal into a low-carb, high-fiber meal. Broccoli is also packed with protein and 2 days' worth of vitamins C and K. Plus, this cancer fighting vegetable provides more calcium than most dairy products, contains immunizing benefits, and is abundant in antioxidants that promote healthy vision. Who knew that eating deliciously healthy could be so rewarding!