Roasted Broccoli and Make-Do Teriyaki Sauce

I realized that I forgot to inform you that some times (not all) I don't exactly use measurements...  You're going to have to trust your head and your tongue on some of the recipes you try from this here blog.  I PROMISE that's the best way to learn how to cook.  Well, it was for me at least.  It forced me to pay attention to everything I was doing and what I enjoyed and definitely did not. 

Another thing to remember, I was inspired to start this blog by the hopelessly deprived/depraved young men in my area, so if you're an experienced cook, some of the things I say may be blatantly or even annoyingly obvious.
  
Roasted Broccoli Ingredients: 

• Broccoli
• Fresh Garlic, minced (cut up in little tiny pieces)
• Olive Oil
• Onion Salt, Table Salt, Garlic Salt, Pepper, or any other seasoning you want to use.  Maybe not Celery Salt...

You can either do this in a pan on the stove or in the oven.  In the pictures, you'll see I did it in my toaster oven, and it worked perfectly.

1. Cut broccoli into small florets, they roast and burn faster the smaller they are. 

I froze the stalks to make vegetable stock later, I HATE food waste!

 2.  Place florets in a bowl big enough to comfortably mix with garlic, oil and seasonings and mix thoroughly, coating each piece well.

The more garlic the better, I always say.

 3.  Spread the broccoli evenly across an oiled cookie sheet or frying pan. 

4.  Roast on high heat or at about 400 F degrees until browned.  Turn and do the same for the other side.

Mmmm...  Burned stuff.  Bring on the carcinogens!

Teriyaki Sauce Ingredients: 

• 1/8 cup Soy Sauce (I didn't have Soy Sauce, and it still turned out great.  Different, but great)
• 1/2 cup Water
• 1 1/2 tsp. fresh, grated Ginger (YUM! It's that ugly, gnarly root by the Asian produce...  Google it)
• 1/2 tsp. fresh, minces Garlic
• 1 1/2 TBSP. Brown Sugar
• 1 TBSP. Cornstarch (flour might work as well, it helps to thicken the sauce)
• 1 TBSP. Cold Water

1. Combine the first five ingredients in a sauce pan and stir it constantly until it boils.
2. In a separate bowl, combine the cornstarch and 1 TBSP. cold water until the cornstarch is dissolved.  
3. Add cornstarch liquid into sauce pan and continue to boil while sauce thickens.

It's important to stir it as often as possible.  Have the cornstarch and water already measured out so you can dump it, stir it quickly then get back to stirring the sauce.  If you cook down the sauce too much, you can just add water until you get the consistency you want.

I sprinkled the broccoli with almond slices and dug in...  Did I mention I strongly dislike broccoli?  Did I mention, also, that this was REALLY GOOD?  Smother anything in garlic and ginger, and it might be good.  In this case, that's definitely true!

What are your favorite "cover-up" methods?  What do you do to cover up those flavors you don't like?


Happy Eating!