U.S. Guidelines and more broccoli

I've often daydreamed about writing the next big diet

book and making goo-gobs of money. I  already have the

title: "Moderation NOW!" But, when I sit down to write

I can only get as far as: "Eat less junk; eat more

good food. Oh, and exercise more." Somehow I don't see

a big New York publisher thinking that this

scintillating advice would propel me to the top of the

charts. Plus, I'm certain they'd want me to flesh the

thing out a bit.



But now the US Government has beaten me to the punch.

In late January, they issued their first

recommendations in five years. The "Dietary Guidelines

for Americans" proclaim that as Americans we should

cut back on our added sugars and cholesterol and trans

fats. The Guidelines tell people to eat whole foods

and to increase their fruits and vegetables, among

other things. They are telling people when ordering a

sandwich to ask for whole wheat instead of white

bread. Can you imagine the CEO of Wonder Bread right

now? (Honey, do what would you think of me retiring a

little early?) And, not only that, but they advocated

a very shocking recommendation: exercise 30-90 minutes

a day!



I'm so proud to be an American right now (well, until

next Thursday,Inaguration Day, when I will hang my head

in shame). Perhaps thissimple message of reducing calories

and exercising more will help curb the obesity epidemic in

this country. And, if it doesn't, perhaps it will simply help

boost the "whole foods" industry in this country which has

next to zero dollars for advertising. I once read that the yearly

advertising/marketing budget for the apple industry is less

than what M&M Mars budgets for one of their best selling candy

bars for six months.



In celebration of the new food guidelines, I want to

share with you one of my most favorite weeknight

meals. Ok, I know that most of your children will not

eat this dish, but if you like garlic and you like

broccoli, here’s a little twist that should delight

your mouth and satisfy your soul. Broccoli Rabe (or

Raab or de Rape, as it’s also known) is a slightly

bitter green that should appeal to anyone who loves

broccoli, spinach, kale, mustard greens, etc.



Broccoli Rabe over Whole Wheat Pasta



1 lb. of broccoli rabe or if you can't find it, 1

bunch of broccoli (but, do try to find it!)

2 tablespoons extra virgin olive oil

8-10 garlic cloves, finely chopped

2-3 teaspoons chili pepper flakes

1 lb of whole wheat pasta, preferably linguine or

fettuccine

Lemon wedge

Fresh Parmesan cheese



Wash broccoli rabe, drain, and cut off the woody hard

stems. 



Bring at least 5 quarts of water to a rolling boil in

a large pot or pasta cooker. Add 2-3 teaspoons salt

and the broccoli rabe and cook until tender, about 3-5

minutes. Remove with a slotted spoon and drain.

Reserve cooking water to cook pasta.



In a food processor or blender, add broccoli rabe and

½  cup cooking water and puree.



Heat 2 tablespoons olive oil in a large saucepan, add

the garlic and hot pepper. Cook over low heat for

about 5 minutes. Be careful not to burn the garlic!



Add the broccoli rabe puree and cook for 2 minutes,

stirring to thoroughly coat the garlic.



Cook the pasta. Reserve one cup of pasta water to thin

the sauce.



Add the pasta and a little of the pasta water to the

broccoli puree. Coat the pasta completely. Add more

pasta water if necessary. Squirt a little fresh lemon

juice on top and serve immediately.



Have a nice chunk of Parmesan cheese on the table to

freshly grate on top.