Broccoli mushroom sauté

Tonight, my wife, our daughter and daughter-in-LAW (yay!) went over to my mother’s home to have dinner and play some table games.  This has become a tradition, of late, to share in the responsibility of bringing home-cooked food, and enjoying an evening together, almost every weekend.

It has become a bit more challenging for the past six weeks, to make something that will strictly adhere to the Eat To Live plan that I follow, and at the same time, provide something that everyone can enjoy, without resorting to using oils, other fats, and added salt, three of the basic restrictions of the plan.  I was right there with them six weeks ago, and I know now how dependent I was on the flavors of fat and salt.  Once I broke through those cravings — which took about a week for me — it has been easy, and I delight in the flavors of new spices and natural tastes of vegetables and grains.


Preparation complete

One of the dishes I took tonight was this broccoli and mushroom sauté that came to mind while I was planning my cooking for the day, still lying in bed early this morning.  It’s a very simple recipe; however, I have not practiced the sauté method, using only water.  My past attempts turned into a boil, rather than a sauté, and it did not work out very well.  It went much better tonight, and I will quickly become accustomed to the cooking method.

Here is the recipe



3 cups fresh broccoli, cut into small bite-size florets
3 cups portobello mushrooms, washed thoroughly, and sliced
1 leek, chopped
4 cloves garlic, minced
1/2 cup chopped walnuts (optional)
black pepper to taste


In large skillet, pour just enough water to cover about half of the skillet.  Tilt skillet back and forth to spread the water until it barely coats the bottom.  Use a medium-high setting on the stove to bring water to sizzle or steam starts to rise.  When skillet is hot enough pour in the chopped leek and minced garlic, and stir almost continuously until the leek is almost translucent.  Introduce more water to the skillet if needed to keep contents from sticking.  When leek and garlic mixture is ready, put the broccoli and mushrooms into the skillet, and mix thoroughly with the leek and garlic.  Cover contents with the lid to the skillet, and reduce heat to medium-low.  Check after 10-15 minutes to be sure enough moisture is being generated by the vegetables to keep the contents from burning or sticking.  This is also a good time to add the walnuts if you are using them.  You might want to turn the contents every 10-15 minutes to cook evenly.  After 30-40 minutes, check the broccoli to see if it is cooked.  Some firmness is desirable to me, but use your own judgment.  Remove the skillet from the heat and add black pepper as desired.  Serve immediately.

Servings: 6-8


Garbanzo Leek Soup

I love Sunday afternoons when I have the opportunity to create a soup that I can enjoy throughout the week. It’s a bit of an undertaking to get all the ingredients prepared, dishes washed multiple times, trips to the market to get something that sounds just perfect, etc.  So, Sunday afternoons are best, especially when I can still watch a baseball game on the big screen in the other room!  Just absolutely perfect!

This is my soup for the week, and I couldn’t be happier with the results!garbanzoleesoup


3-4 cups of garbanzo beans, prepared from dry beans, or “no salt added” canned
20 oz of Fresh Tomato Sauce (see previous post)
1 leek, 6 inches long, thinly sliced
10 Brussels sprouts halved

Prepare beans as you would any dry bean, soaking overnight, and boiling until softened throughout.  Let cool.  Save the water from the pot to reuse in the soup. After cooling, pour whole beans into a blender with enough water to simplify blending into a puree.  Then, pour the puree into the same pot used for preparing them.  If too much water is left in the pot, pour some of it out before pouring the beans in.  Keep soup consistency in mind.  Using the blender again, blend the Fresh Tomato Sauce (from previous recipe) with the Brussels sprouts, using the pulse setting to retain a rough texture.  Pour the sauce and sprouts into the pan with the puree, add the sliced leeks, and heat for one hour over low temperature, stirring occasionally.

Makes 4 servings