u/FlatWoundCat

Because I only make meals for myself, a few vegetables are simply sold in too large portions, so I buy some of them frozen. One of the is broccoli.

I have a few different recipes that ask for different cooking methods, but the bag only says "Cook the frozen broccoli in boiling water for 4-8 minutes and then drain the water".

Easy enough when I want to have these florets to go with my potatoes, but what if the recipe calls for something different?

For example, the recipes I have that mention fresh broccoli:

• A traybake recipe asks me to put fresh broccoli on a tray in the oven for 30 minutes on 200°C
• Another recipe for pasta with broccoli tells me to steam the fresh veggies for 7 or 8 minutes.
• For a stir fry, they mention 3 minutes
• As an addition for a honey mustard chicken, I should let it cook in the sauce for 10-15 minutes.

Any changes I should make to the temperature or cooking time? Should I keep them in the fridge overnight like I do with pieces of meat? I don't mind my vegetables to be on the soft side, but I don't want to have it too mushy either.

Hope anyone here has some easy guidelines to follow, also for other vegetables like cauliflower and zucchini perhaps. I've read "cook, bake or fry for two minutes less than the recipe calls for", but I'm not 100% sure about this.

Thanks!

Hi everyone!

Long story short, I'm a picky eater who is trying to add a bit more variety to his diet. I absolutely love Italian food and would love to try making risotto.

However, many of the recipes I find online all list onion as an ingredient. I've had some bad experiences with that, even finely diced, so looking for alternatives. I often do use onions in a soup that gets blended halfway through the process, and I actually like the taste they add to a dish.

Are there recipes for risotto that don't need onions, or are there any other ingredients that add the same flavour but not the chunky bites. Could I use onion powder instead, perhaps, or would that not work with the techniques for making risotto?

Two recipes I'd like to try are something with garlic and parmesan, and somekind of mushroom variety.

Hope you have some suggestions for me. Thanks!

Edit:

Thanks for the help, everybody!

Going to try all of your suggestions and see what works best for me to get used to this new dish. Eventually I do want to try the more "traditionally correct" version, but I now have some great options to help me get started.