(from The Intolerant Gourmet)
counts as much of my food does on leftovers and staples. I was hungry.
I had some broccoli left from last night's dinner to which I added
other ingredients and arranged on plate in the order of The Italian
flag--red, white, green--put a line of bottled mayonnaise down the
center and sprinkled the whole with remnants of Barbara's Five Spice
Powder left from a more complex dish.
It was light, simple and delicious. Any cooked green vegetable could be substituted. It was also healthful.
3/4 cup cooked and cooled broccoli tips or other green vegetable such as green beans
1 hard boiled egg, peeled and cut in quarters
1 medium tomato, cut into 6 wedges
1 tablespoon mayonnaise
1 teaspoon Barbara's Five Spice Powder (below)
Barbara's Five Spice Powder:
1/2 teaspoon ground star anise, about 1-2 whole star anise1 teaspoon ground turmeric
1/3 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper
For spice mix: Place star anise in mini food processor (or coffee grinder) and pulse until pulverized. Pour powder into a mesh strainer over a small metal bowl to get rid of any remaining chunks. Add other ingredients and mix well. Makes 1 tablespoon. (Since only a portion is used for this recipe, store the rest in a tightly sealed contained in the refrigerator and use as desired.)
On dish, place vegetables, then eggs and then tomato wedges. Spoon mayonnaise in a line over eggs. Sprinkle all with seasoning powder.
Makes 1 serving