Stewed Beef

Preparation & cooking time : 1 hour
Serves: 4

A.
6 cloves
½ teaspoon white peppercorns
½ teaspoon black peppercorns
5 cm. cinnamon bark
3 petals star anise
3 tablespoons cooking oil
5 cm. piece ginger, minced
3 cloves garlic, minced
500 g. beef brisket, cubed

B.
800 ml. water
2 tablespoons MAGGI Oyster Sauce
1 tablespoon MAGGI Light Soya Sauce
1 MAGGI Beef Stock Cube
1 teaspoon sugar or to taste

3 medium potatoes, wedge
1 medium carrot, cubed
10 snowpeas or sugar peas
2 teaspoons cornflour mixed with
1 tablespoon water
2 stalks coriander leaves, sliced
1 stalk spring onion, sliced


1 Add potatoes and continue to cook until beef and potatoes are tender and gravy is reduced by two-thirds

2 Lightly crush spices A. Heat oil and stir-fry ginger and garlic until light brown.

3 Add beef and spices. Fry ingredients over low heat for about 10 minutes.

4 Add ingredients B and cook until mixture boils. Reduce heat and simmer for about 45 minutes-1 hour, stirring occasionally.

5 Stir in carrot and snowpeas. Cook for another minute and thicken with cornflour mixture. Serve hot, garnished with coriander leaves and spring onions.

From www.maggi.com.my

Emperor's Longevity Chest

Preparation & cooking time : 50 minutes
Serves: 4

100 gm dried oyster, boiled until tender
3 tablespoons cooking oil
2 cloves garlic, minced
2 cm ginger, minced

A
2 cups water
2 tablespoons MAGGI Oyster Sauce
2 teaspoons MAGGI Ikan Bilis Stock Granules
1 teaspoon sugar or to taste
pepper to taste
a few drops sesame oil

1x454 gm can abalone, drained and sliced into 1 cm thickness
75 gm presoftened seaweed ("Fatt Choy")
10 stalks "Siew-pak-choy", blanched
1½ tablespoons cornflour, mixed with
2 tablespoons water
red chilli flower/curls
coriander leaves


1 Heat oil and lightly brown garlic and ginger.

2 Add oyster and add ingredients A. Cook over low heat for 5 minutes. Add abalone and seaweed. Thicken with cornflour mixture and heat through.

3 Arrange abalone, oysters and seaweed over a bed of "siew-pak-choy".

4 Spoon gravy over, then garnish with chillies and coriander leaves.

From www.maggi.com.my

Acar Rempah

500 gm cucumber( about 2 large size)
5 green chillies, slit slightly
5 red chillies, slit slightly
10 bird’s chillies, optional
2 onions, cut into wedges
slaked lime mixed with water
2 tablespoon cooking oil

A
8 cloves garlic, thinly sliced
4 cm ginger, shredded
5 cm cinnamon sticks
5 cardamoms
5 petals star anise
1 sachet MAGGI® Fish Curry Paste
¼ cup water
3 tablespoon vinegar
1½ teaspoon sugar
1 teaspoon MAGGI® Ikan bilis Stock Granules
2 tablespoon “kerisek”


1 Cut cucumber into 4 cm length and remove the center part. Then cut into 4x1x1 cm. Soak cucumber, chillies and onion into slaked lime solution for crispiness about 1 hour; drain water and let it dry.

2 Heat oil and stir fry ingredients A until lightly brown. Stir in MAGGI® Paste and fry until aromatic.

3 Add in water, vinegar, sugar and MAGGI® Stock. Bring to boil and simmer for 3 minutes.

4 Stir in “kerisek” and drained vegetables; mix well and remove from heat. When cucumber mixture had cool down, keep in refrigerator for 24 hours before serving.

From www.maggi.com.my

Ikan Kukus Wilayah (Steamed Fish)

Preparation & cooking time : 25 min
Serves: 4

A
5 red & green bird´s chiilies
5 shallots
3 cm young ginger
2 pcs tamarind skin, soaked well
2 tablespoons cooking oil

B
2 tablespoons MAGGI® Oyster Sauce
1 teaspoon sesame oil
1 MAGGI® Ikan Bilis Stock Cube
1/2 teaspoon pepper or to taste

1 kg fish, cleaned
2 sprigs coriander leaves
1 stalk spring onion
1 red chillies


1 Heat water for steamer.Thinly slice ingredients A.In a wok, heat oil and stir-fry ingredients A.Add ingredients B and fry for 3 minutes.

2 Place fish on steamer plate and pour sauce over fish.Steam fish for 10-15 minutes or until cooked.Garnish with coriander leaves, spring onion, red chillies and serve hot.

From www.maggi.com.my

Egg Foo Yung Recipe

There is no standard meat used to cook Egg Foo Yong, you can use ham, chicken meat, beef, prawn, squid, sausages, any meats as you like. Some people love to use the left over meat to cook this dish.

Ingredients Needed:

5 eggs, beaten
5 prawn (M), clean, peeled and chopped into small pieces
1/2 Chinese sausage (lap Chiong), chopped into small pieces
1 onion, chopped into small pieces
3 chillies, chopped into small pieces
1 spring onion, chopped into small pieces
2 tbsp water
1 tbsp soy sauce
1/2 tsp salt
2 tbsp cooking oil

Cooking Steps:

1) In a big bowl, add in eggs, spring onion, soy sauce, salt and water. Beat until the egg mixture become smooth and the salt disappear.

2) Heat up a fry pan or wok, add in cooking oil. When the oil is hot, add in onion, prawn, Chinese sausage, chillies, and stir fry for around 1 minute.

3) Pour in the egg mixture, make sure the fried ingredients are fully covered by egg mixture. Turn to medium heat.

4) After around 2 minutes, turn the egg and fried the other side till golden. Served hot with steamed rice.


From www.seasiafood.com

Sambal Eggplant Recipe (Brinjal)

Sambal Eggplant is a dish that hot and spicy.

Ingredients:-

2 eggplant, sliced into strips 2-inches long
a handful of dried shrimp, soaked and minced
2 tbsp chili sauce
2 birdeye chili(optional)
a few anchovies (optional)
1 onion, chopped
2 glove garlic, chopped
frying oil
salt

How to Cook

1) heat up frying oil in a wok, deep fry eggplant till fully cooked, retain oil and set aside.

2) remove extra oil, leave 2 tbsp cooking oil and add garlic, chopped onion, stir fry till fragrant.

3) add in minced dried shrimp, anchovies, fry till golden. Add in chili sauce, birdeye chili and mix well.

4) put back the fried eggplant, stir fry till mix well, add in enough salt. Serve.

From www.seasiafood.com

Pesto Stuffed Cherry Tomatoes

These are a great easy appetizer to make and travel well to potlucks!

1/2 cup fresh basil leaves
1/4 cup fresh parsley
1/4 cup grated Parmesan cheese
1/4 tsp salt
a few dashes of pepper
2 Tbs olive oil
1 clove garlic
1/2 cup ricotta cheese
20 cherry tomatoes

Use a food processor to blend together the basil, parsley, Parmesan, salt, pepper, olive oil and garlic.

Mix the pesto with the ricotta.

Make an X in the bottom of each tomato cherry almost to the top. Gently spread it open and scoop out the seeds and pulp. Spoon the pesto-ricotta mix into each tomato.


From www.cheapcooking.com

Stracciatelle Soup with Meatballs, Pasta, Spinach and Carrots

Ingredients :-

6 cups chicken or turkey broth
1/2 cup tiny pasta (pastina or anci de pepe, our favorite)
1 tsp fresh parsley, chopped
1/2 tsp dried marjoram
1 carrot, peeled and sliced into thin rounds
1/2 pound spinach, sliced thinly (julienne or chiffonade is the “proper” term)
1/2 pound of small tiny meatballs (or large if that’s all you have!)
2 eggs
grated Parmesan cheese at the table

Bring the broth to a simmer and add the pasta, parsley, marjoram, carrot, spinach and meatballs. Simmer, covered partially, until the pasta is done (about 9 minutes for my frog eye balls) and the meat is heated through (if you started with frozen, , it seemed to be done just fine in 9-10 minutes).

In a small bowl, whisk together the two eggs, then pour into the broth while stirring. If you stick a wooden spoon or a fork up against the bowl and pour across it, it breaks the eggs into smaller streams which is what you want. Stracciatelle means “rags” and that’s what the eggs look like as they cook in the broth, similar to Egg Drop Soup if you like Chinese food.

Try to get the eggs in a thin stream and stir the soup as you pour. Stirring with a whisk would probably help. Anyway, you want strings of egg. Put the lid on, turn the heat off, and let the soup sit a few minutes while you set the table, then dish up!

Serve with some grated Parmesan cheese for those that like it.


From www.cheapcooking.com

Tangy Autumn Greens with Tamari-Roasted Walnuts, Dried Cherries and Stilton

Created by Michel Nischan

This salad gets a flavorful boost from walnuts roasted in tamari, a soy sauce that adds salty flavor with more character than table salt.

Servings: Makes 12 servings

Ingredients:

1 tablespoon tamari
2 teaspoons molasses
Salt and freshly ground pepper
Pinch cayenne pepper
1 cup walnut halves
1/2 cup apple juice
1/2 cup balsamic vinegar
3/4 cup dried cherries
1 teaspoon extra-virgin olive oil
9 ounces mixed full-flavored salad greens such as arugula, frisée, dandelion, and mustard
1 small red onion , peeled and thinly sliced
1 cup crumbled Stilton cheese

Directions:

To make the walnuts, preheat oven to 350�F. In a small bowl, stir tamari, molasses, a pinch of salt, 1/8 teaspoon pepper, and cayenne until blended. Add nuts and toss until coated. With a slotted spoon, transfer walnuts to a wire rack set over a baking sheet and roast about 10 minutes or until browned. Remove from oven and let cool completely on rack. Set aside.

To make the dressing, in a 1-quart saucepan, heat apple juice and vinegar over medium heat until mixture boils. Place cherries in a small bowl. Pour hot juice mixture over cherries; allow cherries to marinate and soften, 30 minutes. Strain juice mixture from cherries into the same saucepan. Heat mixture to boiling; simmer 15 to 17 minutes over medium heat, or until juice mixture is reduced to 1/4 cup. Transfer juice mixture to a small bowl and blend with oil. Set aside to cool completely.

In a large bowl, combine greens, walnuts, red onion, Stilton, 1/4 teaspoon salt, 1/4 teaspoon pepper, and marinated cherries. Whisk dressing just before drizzling over salad. Toss salad gently and briefly to prevent cheese from clumping.

From Oprah.Com

Sea Scallops with Orange and Rosemary

Recipe created by Moira Hodgson

Perfectly seared scallops sautéed with fresh orange juice and julienned orange peel sit atop a helping of wild rice.

Servings: Serves 4–6

Ingredients:

3 Tbsp. olive oil
2 Tbsp. finely chopped shallots
16 dry-packed large sea scallops (about 1 3/4 pounds)
Flour , for dredging
Sea salt and freshly ground pepper
1/2 cup dry white wine , such as sauvignon blanc or Albariño
1 Tbsp. fresh lemon juice plus more lemon juice to taste
1/2 cup fresh orange juice (from about 1 large orange)
1 Tbsp. julienned orange peel , preferably organic
1 Tbsp. unsalted butter
2 Tbsp. chopped fresh rosemary
Cooked wild rice , for serving

Directions:

Heat 2 tablespoons oil in a large skillet. Sauté shallots over medium heat until soft. Remove with a slotted spoon; set aside.

Meanwhile, pat scallops dry with paper towels. Dredge very lightly with flour, and season with salt and pepper.

Increase heat under pan to high; sear half of scallops for 1 minute. Turn and cook other side for 2 minutes; set aside. Add rest of oil to pan; when hot, repeat process with remaining scallops.

Add wine, lemon juice, orange juice, and orange peel to skillet (the sauce will sizzle and steam). Bring to a boil, and reduce until thickened, about 5 minutes. Taste for sweetness; add more lemon juice, salt, and pepper if necessary. Return shallots to pan and swirl in butter; add scallops to heat through and coat with sauce. Sprinkle with rosemary, and serve with rice on the side.

From Oprah.Com

Fresh Salmon Cakes

Created by Brooklyn Firefighter Keith Young

Servings: Serves 4

Ingredients:
• 1 pound skinless salmon fillet , cut into 1/2-inch chunks
• 3/4 cup crumbled Ritz crackers
• 1/4 cup heavy cream
• 1/4 cup finely chopped red onion
• 1 tablespoon minced fresh dill
• 1 tablespoon Dijon mustard
• 1 large egg
• 1 clove garlic , minced
• 1/2 teaspoon Tabasco sauce
• 1/4 teaspoon salt
• 1/2 cup flour
• 2 tablespoons extra-virgin olive oil
• Lemon wedges, for garnish

Directions:

Preheat the oven to 350°. Combine the salmon, cracker crumbs, cream, onion, dill, mustard, egg, garlic, Tabasco sauce and salt in a medium bowl. Gently form into 4 patties, using 1/2 cup of the salmon mixture for each. Spread the flour on a plate and lightly coat each patty, shaking off excess.

Heat the oil in a 12-inch nonstick skillet over medium heat, until hot but not smoking. Add the salmon patties and cook, turning once, 10 minutes, or until golden brown.

Transfer the patties to a baking sheet and bake 10 minutes. Garnish with lemon wedges. Serve on a bun with lettuce or tomato slices, if desired.

From Oprah.Com

Open-Faced Tomato Sandwiches with Basil Mayonnaise and Bacon

Created by Rori Trovato

This mouthwatering, overloaded bacon and tomato sandwich is built on a slice of sourdough bread spread with basil-and-lemon mayonnaise.

Servings: Serves 4

Ingredients:

• 1/3 cup mayonnaise
• 1/2 cup basil leaves
• Sea salt and freshly ground pepper , to taste
• 1/2 teaspoon fresh lemon juice
• 4 slices bacon
• 4 slices (1-inch-thick) sourdough bread
• 4 slices (3/4-inch-thick) beefsteak tomato

Directions:

In the bowl of a food processor with knife blade attached, combine mayonnaise, basil leaves, 1/4 tsp. salt, and lemon juice. Puree until smooth. Transfer to a bowl and refrigerate until ready to use.

In a large skillet over medium-low heat, cook bacon until very crispy. Transfer to a paper-towel-lined surface; when cool, break into 1/4-inch chunks.

Toast bread. Spread each slice with about 1 Tbsp. basil mayonnaise. Sprinkle with bacon, dividing it evenly among the 4 sandwiches. Top each with a tomato slice and season with sea salt and pepper before serving.

From Oprah.Com

Peaky Toe Crab Cakes with Baby Beets and Two Butter Sauces

Scrumptious crabcakes get a delicious bath in two mouth-watering sauces.

Servings: Makes 14 crab cakes

Ingredients:

• 2 large egg yolks
• 1/4 cup heavy or whipping cream
• 1 tablespoon fresh lemon juice
• 2 tablespoons minced fresh mixed herbs , such as basil, cilantro, and thyme
• 1 tablespoon minced jalapeno pepper
• 1 1/2 teaspoons Colman's dry English mustard
• 1/2 teaspoon salt
• 1 pound peaky toe or lump crapmeat , picked over for cartilage
• 3 1/2 cups panko (seasoned bread crumbs)
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped onion
• 1 large egg , beaten
• 1/4 cup milk
• 1/2 cup all-purpose flour
• 3 tablespoons olive oil
• 9 baby beets or 3 medium beets , tops removed
• 2 teaspoons olive oil
• Salt and freshly ground pepper
• 1 lemon , cut into wedges
• 1/3 cup dry white wine
• 2 tablespoons rice vinegar
• 1 stick cold unsalted butter , diced
• Pinch salt
• Pinch freshly ground pepper
• 1 tablespoon whole grain mustard
• 2 tablespoons chopped fresh chives

Directions:

In a medium bowl, whisk together egg yolks, cream, lemon juice, herbs, jalapeño, mustard, and salt. In a large bowl, combine crabmeat, 1 1/2 cups panko, celery, and onion. Fold egg yolk mixture into crabmeat until well combined. Refrigerate 1 hour.

In a shallow bowl or pie plate, whisk together egg and milk. Spread flour and remaining 2 cups panko in 2 separate shallow bowls or pie plates.

Form patties using about 1/4 cup crab mixture for each; cover evenly in flour. Dip patties in egg mixture, then coat both sides with panko; transfer to large platter. Repeat process to make 12 to 14 crab cakes. Refrigerate 30 minutes.

Preheat oven to 400°F. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add 4 or 5 crab cakes and cook 2 minutes per side or until golden. Transfer to a baking sheet. Repeat twice with remaining crab cakes, using 1 tablespoon oil per batch. Bake until heated through, 8 to 10 minutes.

In a large saucepan, add beets and enough water to cover; bring to a boil over high heat. Reduce heat, cover, and simmer until tender, about 15 minutes (30 minutes for medium beets). Drain; rinse with cold water. Once cool, peel each beet and cut into quarters (cut medium beets into 1-inch chunks). In a small bowl, whisk together lemon juice, 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add beets and toss; set aside.

In a medium saucepan over medium heat, simmer wine and vinegar until mixture reduces to a light syrup, about 5 minutes. Reduce heat to low and, whisking constantly, add butter, one piece at a time until well incorporated (be careful not to allow sauce to boil). Remove pan from heat; whisk in lemon juice, salt, and pepper.

Divide butter sauce in half. To make grainy mustard sauce: Whisk in mustard. To make herbed lemon butter sauce: Whisk in chives. Makes 1/3 cup of each.

Transfer crab cakes to warm serving plates. Garnish with baby beets and lemon wedges. Spoon mustard sauces around crab cakes and beets; serve immediately.

From Oprah.Com

Baked Nachos

Recipe created by Curtis Stone

A tasty family favorite.

Servings: Serves 4

Ingredients:

•8 corn tortillas , torn into large pieces
•8 ounces cooked kidney beans
•2 large tomatoes , seeds removed and cut into a small dice (reserve some for garnish)
•6 ounces mozzarella , torn into small pieces
•6 ounces grated Monterey Jack , shredded
•1/4 bunch fresh cilantro , chopped rough (reserve some for garnish)
•Low-fat sour cream or low-fat yogurt to serve

Directions:

Preheat oven to 375°. Arrange the torn pieces of tortilla on a baking sheet and bake for 7 to 8 minutes or until the tortillas are crispy. Remove from oven and allow to cool slightly.

On an oven-safe serving tray or round baking sheet, lay a layer of tortilla crisps on the bottom. Layer with the beans, tomatoes, cheeses and cilantro. Add another layer of tortilla, and repeat process until all ingredients are used.

Once the nachos are arranged, bake in the oven for 4 to 5 minutes or until the cheese is completely melted. Remove from oven and serve with sour cream or yogurt drizzled over the top, and garnish with reserved cilantro and diced tomato.

From Oprah.Com

Steamed Pacific Rim Dumplings with Minced Chicken

Created by Art Smith

Steaming makes Art Smith's tangy chicken dumplings more burstingly scrumptious.

Servings: Makes 40 dumplings

Ingredients:

Dipping sauce:
•3/4 cup reduced-sodium soy sauce
•1/4 cup rice wine vinegar
•1 tablespoon firmly packed brown sugar
•1 tablespoon minced fresh cilantro
•2 to 3 teaspoons Asian garlic chili paste
•1 clove garlic , minced

Minced chicken filling:
•2 tablespoons chicken broth
•1 tablespoon reduced-sodium soy sauce
•1 tablespoon cornstarch , plus extra for dusting
•1 tablespoon sesame oil
•3 tablespoons minced scallions
•1 tablespoon minced garlic
•1/2 tablespoon minced ginger
•2 cups minced cooked chicken (light and dark meat)
•1/2 teaspoon salt
•1/8 teaspoon freshly ground pepper
•40 wonton skins

Directions:

To make dipping sauce: In a medium bowl, blend all ingredients.

To make filling: In a small bowl, combine chicken broth, soy sauce, and cornstarch until smooth; set aside.

In a large skillet, heat sesame oil over medium heat. Add scallions, garlic, and ginger; cook, stirring, about 1 minute. Stir in cornstarch mixture; cook, stirring constantly, about 1 minute (mixture will be thick). Stir in chicken, salt and pepper until well combined; let cool.

Lightly dust a baking sheet with cornstarch. Place 1 teaspoon filling in the center of each wonton skin. Brush edges of skin with water; bring each set of opposite corners up over the filling so that they create a tepee shape; pinch the edges together to seal. Place dumpling on baking sheet; repeat with remaining wonton skins and filling.

Fill a large pot with 1 inch of water and bring to a simmer. Spray a steaming basket insert with nonstick cooking spray. Place eight to 10 dumplings in basket (they should not be touching). Set basket in pot and cover tightly; steam until dough is cooked, six to seven minutes. Repeat, steaming the remaining dumplings. Serve immediately with dipping sauce.

From Oprah.Com

Beef Satay with Spicy Peanut Sauce

Created by Susan Spungen

Beef Satay tastes great with Spicy Peanut Sauce .

Servings: Makes approximately 4 dozen skewers

Ingredients:

•1/2 medium onion , chopped
•3 cloves garlic
•1 tablespoon fresh ginger , minced
•1 tablespoon fresh lemongrass , chopped
•1 tablespoon granulated sugar
•2 teaspoons sambal oelek (red chili paste), available at Asian markets
•1 teaspoon ground coriander
•1/2 cup reduced-sodium soy sauce
•2 tablespoons sesame oil
•1 tablespoon fresh lemon juice
•1 1/2 pounds beef sirloin , trimmed and cut into 3" x 1/2" strips
•Bamboo skewers (soaked in water at least 20 minutes before skewering)
•Spicy Peanut Sauce

Directions:

Put onion, garlic, ginger, lemongrass, sugar, sambal oelek, coriander, soy sauce, sesame oil and lemon juice in a blender. Pulse until smooth; set aside.

Skewer beef strips with bamboo skewers and place in a nonreactive container. Pour marinade over beef and refrigerate 1 to 2 hours.

To cook, heat a grill or grill pan (spritz the latter with cooking spray). Lay skewered beef on the hot grill. Cook for 1 minute on each side, basting with marinade.

Serve immediately, with Spicy Peanut Sauce on the side.

From Oprah.Com

Roasted Potatoes with Caviar

Created by Susan Spungen

Topped with caviar, these potatoes grab the spotlight.

Servings: Serves 10

Ingredients:

•30 bite-size potatoes
•1/4 teaspoon salt
•1 tablespoon extra-virgin olive oil
•3 ounces creme fraiche
•1 1/2 ounces caviar

Directions:

Preheat oven to 450°. In a bowl, toss potatoes, salt and olive oil.

Trim a small slice from each potato. Stand the potatoes on a baking sheet and roast in oven until just tender, 15 to 20 minutes. Let cool.

Using a paring knife or a small spoon, hollow out the top third of each potato. Fill each with 1/2 teaspoon crème fraîche and top with 1/4 teaspoon caviar.

From Oprah.Com

Baked Mashed Sweet Potato with Orange and Pecan

Servings: Serves 4

Ingredients:

2 large sweet potatoes
2 oranges , peeled, sectioned and roughly chopped
1/2 tsp. rosemary , finely chopped
1/8 tsp. salt
1/2 cup pecans , roughly chopped
Directions:

Heat oven to 400°.

Place sweet potatoes on a sheet tray and bake until tender, about 30 minutes (exact time varies depending on size).

Remove potato skins and mash with orange, rosemary, salt and pepper to taste.

Put mashed sweet potatoes in 1 large pan (or 4 individual ramekins) and sprinkle with pecans.

Bake until pecans are toasted, about 5 minutes.

Note: Round this out with 3 ounces of cooked fish, skinless poultry or lean meat and 1 cup of steamed vegetables with a spritz of lemon juice or balsamic vinegar.

From Oprah.Com (By Bob Greene)

Sweet and Spicy Cabbage Salad

Raw cabbage is a great source of vitamin C and, like other cruciferous vegetables, contains potent cancer-fighting phytonutrients. Feel free to adjust the spice to your tastes.

Servings: Serves 4

Ingredients:
3 cups shredded cabbage
2 oranges , peeled and sectioned
1 Tbsp. sesame oil
1/2 tsp. salt
Black pepper to taste
Directions:

Toss all the ingredients together in a large bowl. Let sit at room temperature for at least 5 minutes or in the refrigerator for up to 24 hours before serving.

From Oprah.Com (By Bob Greene)

Roasted Broccoli with Balsamic Vinegar

Roasting broccoli at a high temperature results in a delicious side dish of one of the healthiest foods in existence. Broccoli is available throughout the year, but if you get a chance, get it in season from your local farmers' market.

Servings: Serves 4

Ingredients:

1 head broccoli , broken into approximately 1-inch florets
Vegetable oil cooking spray
4 cloves garlic , roasted
1/8 tsp. salt
2 Tbsp. balsamic vinegar
Directions:

Heat the oven to broil.

Coat the broccoli with cooking spray and place on a sheet pan. Cook in the oven for 4 minutes, stirring after 2 minutes. Toss the broccoli with the garlic, salt and balsamic vinegar. Serve.

From Oprah.Com (By Bob Greene)