{"id":497,"date":"2025-02-07T08:35:40","date_gmt":"2025-02-07T00:35:40","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/02\/07\/my-1-ingredient-upgrade-for-better-broccoli-2\/"},"modified":"2025-02-07T08:35:40","modified_gmt":"2025-02-07T00:35:40","slug":"my-1-ingredient-upgrade-for-better-broccoli-2","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/02\/07\/my-1-ingredient-upgrade-for-better-broccoli-2\/","title":{"rendered":"My 1-Ingredient Upgrade for Better Broccoli"},"content":{"rendered":"<p><img decoding=\"async\" src=\"https:\/\/www.simplyrecipes.com\/thmb\/zbloDEGXwrXGcRcNW1dgRsCtEGU=\/2897x1931\/Simply-Recipes-Roasted-Broccoli-Upgrade-LEAD-01-d8eb87f82f4541bca0d72e0fee4e1231.jpg\" \/><\/p>\n<div id=\"mntl-sc-page_1-0\" data-sc-sticky-offset=\"135\" data-sc-ad-label-height=\"11\" data-sc-ad-track-spacing=\"100\" data-sc-min-track-height=\"250\" data-sc-max-track-height=\"600\" data-sc-breakpoint=\"50em\" data-sc-load-immediate=\"5\" data-sc-content-positions=\"[1, 1, 1, 1250, 1, 1, 1, 1]\" data-bind-scroll-on-start=\"true\">\n<p id=\"mntl-sc-block_1-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> It took me a while to warm up to broccoli. Though I was an adventurous eater as a kid, I would have rather consumed just about anything than the overcooked, greyish stalks my parents offered at dinner. They tasted like nothing much and smelled like a sulfur mine.\n<\/p>\n<p id=\"mntl-sc-block_3-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> As an adult, I learned that lighter handling of the florets made them more palatable, but I still didn\u2019t love them. I ate broccoli because I felt I should, not because I liked it. Then I realized that I already had the ideal ingredient to pair with it sitting right by the stove: Taj\u00edn Cl\u00e1sico.\n<\/p>\n<p id=\"mntl-sc-block_5-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> I first encountered Taj\u00edn seasoning at Mexican restaurants. Originating South of the border, the spice mix consists mostly of dried lime, chiles, and sea salt. I had long used it to top my breakfast tacos or to sprinkle over ripe mangoes for a smack of tangy heat. Why not add it to plain vegetables like broccoli?\n<\/p>\n<figure id=\"mntl-sc-block_9-0\" class=\"comp mntl-sc-block lifestyle-sc-block-image mntl-sc-block-universal-image mntl-sc-block-image--no-theme no-theme mntl-sc-block-image figure-landscape figure-high-res\"><figcaption id=\"mntl-figure-caption_1-0\" class=\"comp mntl-figure-caption text-utility-100 figure-article-caption\"> <span class=\"figure-article-caption-owner\"><\/p>\n<p>Simply Recipes \/ Taj\u00edn<\/p>\n<p><\/span><br \/>\n<\/figcaption><\/figure>\n<p id=\"mntl-sc-block_10-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> A few shakes of Taj\u00edn Cl\u00e1sico over air-fried broccoli (how I prefer to cook it) was a game changer. All I do is cut the head of fresh broccoli into bite-sized florets, then coat the pieces lightly with a spritz of avocado oil. Finally, I cover them in Taj\u00edn just slightly more liberally than I would with salt, about 1\/2 teaspoon for a head of broccoli. I air fry the florets for about 15 minutes at 375 \u00b0F.\n<\/p>\n<p id=\"mntl-sc-block_12-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> At the end, I\u2019m ready to eat something I never thought possible: broccoli that I actually crave. I don\u2019t need to add heavy butter or cheese to make the vegetable appealing to me. All it takes is some acid and heat from the Taj\u00edn to tame the flavor of the brassica.\u00a0\n<\/p>\n<p id=\"mntl-sc-block_14-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> Add protein (Chicken!) and you have a satisfying dinner. The lime and chiles are subtle enough to go with practically anything, but I like to pair Taj\u00edn-dusted broccoli with grilled pork chops or chicken teriyaki. With a single, store-bought spice mix, I\u2019ve made broccoli a whole lot more delicious.\n<\/p>\n<\/div>\n<p>#1Ingredient #Upgrade #Broccoli<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It took me a while to warm up to broccoli. Though I was an adventurous eater as a kid, I would have rather consumed just about anything than the overcooked, greyish stalks my parents offered at dinner. They tasted like nothing much and smelled like a sulfur mine. As an adult, I learned that lighter [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":498,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[97,92,98],"class_list":["post-497","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-1ingredient","tag-broccoli","tag-upgrade"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/497","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=497"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/497\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/498"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=497"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=497"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=497"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}