Wednesday, November 13, 2013

The Eat to Live Cookbook Project: Broccoli Fra Diavlo


Broccoli Fra Diavlo
from The Eat to Live Cookbook by Dr. Joel Fuhrman, p. 218

Did I like it? I had unrealistically high expectations. It was fine.

Was it easy to make with readily available ingredients? This was very, very easy to prepare. It really helped that I used broccoli florets that were cut and bagged from Trader Joe's and canned, diced, fire roasted tomatoes (Muir Glen has an organic, no salt version of these).



What specifically did I like about the recipe? Served over a baked potato, it's a simple, easy, nourishing and filling lunch or dinner.

What specifically didn't I like about the recipe? Without a starch to serve it over, I guess this would be a side dish, but for what?

Did my husband like it? Very much so. He liked it with twice the volume of Broccoli Fra Diavlo to baked potato.

Did my teenage daughter like it? N/A

Did my eight or five year old try it? N/A

Would I make it again? I'm not sure at this point. If I'm honest with myself, a recipe has to be an "A" for me to make it twice, and this just wasn't an "A" for me.

Is there anything I would do to improve on it if I made it again? I can't think of anything that would improve this dish. I have a feeling that some of you really love this dish, so I encourage everyone to give this a try at least once.

Overall Grade (completely unscientific, I admit): B

Have you made Dr. Fuhrman's Broccoli Fra Diavlo?  What were your impressions? Leave a comment below.

Still don't have the book? What are you waiting for? These recipes are creative.



Follow along on this journey on FacebookPinterestInstagram and/or Twitter too!
 
Blogging tips