Hi,
I know. I know. Another vegetable recipe. But, I think this is a particularly good broccoli recipe. What I like about it is, you can serve it the next day, hot or cold, and it's perfectly delicious. I think most times with cooked broccoli it's not so good the next day. This recipe was adapted from family circle.
1 large onion diced
2 tablespoons olive oil
In a large frying pan, heat the olive oil and onion. Cook, stirring until the onion begins to get brown around the edges.
8 cups small broccoli florets and stem pieces cut into bite sized pieces
Add the broccoli and cook until the brocolli starts turning bright green, just a few minutes.
1/2 cup walnuts
Add walnuts and mix.
1/2 cup golden raisins
2 tablespoons balsamic vinegar
3/4 teaspoon salt
freshly ground black pepper
Remove from heat and add the raisins, vinegar, salt and pepper. Taste to adjust seasoning.
I hope you like this recipe. It goes along great with any cooked protein such as baked chicken or pork chops. Make enough that you can have it for leftovers the next day!
Happy Cooking! Hugs,
Mameekosan
Showing posts with label Broccoli. Show all posts
Showing posts with label Broccoli. Show all posts
Thursday, May 16, 2013
Wednesday, September 26, 2012
Sauteed Spicy Broccoli
Hi,
I know that I'm usually a huge fan of all veggies. The more the merrier. Recently though broccoli has sorta fallen out of favor. Simple steamed broccoli is boring and temperamental. If you steam it too long it turns gray and mushy and if you don't cook it enough it seems undercooked. I had 2 pounds of broccoli that I got last week from the CSA and I wasn't inspired. But...I found this recipe and I think it's a keeper. Fast, easy and it gives broccoli some life.
2 pounds broccoli, see preparation below
I like to cut off the florets into 1 1/2 inch pieces, that leaves a lot of stem. I like to use all of the broccoli, so I cut off the brown end and peel any leaves off and the tough outside of the broccoli stalk. Then I cut the stalk into 1/2 inch pieces.
3 tablespoons olive oil
After preparing the broccoli, heat the oil in a wide frying pan over medium-high heat. Add the broccoli and saute for about 5 minutes. The broccoli will just start to brown.
2 cloves garlic, peeled and sliced
1/4 teaspoon red pepper
Add the garlic and red pepper.
Saute for another minute or until the garlic just starts to brown.
2 teaspoons lemon zest
Juice from 1/2 lemon
Salt and pepper to taste
Remove the broccoli to a serving bowl and add the above ingredients. Toss well.
I like this so much better than steamed broccoli. You can still have a bit of crunch to the broccoli, but it doesn't seem undercooked. With the addition of the garlic, lemon zest and juice, the dish seems complete. It also holds quite well, so if you prepare it a bit ahead, you can warm up the broccoli and garlic and then add the lemon and seasoning.
I hope this broccoli recipe becomes your go-to also!
Hugs,
Mameekosan
I know that I'm usually a huge fan of all veggies. The more the merrier. Recently though broccoli has sorta fallen out of favor. Simple steamed broccoli is boring and temperamental. If you steam it too long it turns gray and mushy and if you don't cook it enough it seems undercooked. I had 2 pounds of broccoli that I got last week from the CSA and I wasn't inspired. But...I found this recipe and I think it's a keeper. Fast, easy and it gives broccoli some life.
2 pounds broccoli, see preparation below
I like to cut off the florets into 1 1/2 inch pieces, that leaves a lot of stem. I like to use all of the broccoli, so I cut off the brown end and peel any leaves off and the tough outside of the broccoli stalk. Then I cut the stalk into 1/2 inch pieces.
3 tablespoons olive oil
After preparing the broccoli, heat the oil in a wide frying pan over medium-high heat. Add the broccoli and saute for about 5 minutes. The broccoli will just start to brown.
2 cloves garlic, peeled and sliced
1/4 teaspoon red pepper
Add the garlic and red pepper.
Saute for another minute or until the garlic just starts to brown.
2 teaspoons lemon zest
Juice from 1/2 lemon
Salt and pepper to taste
Remove the broccoli to a serving bowl and add the above ingredients. Toss well.
I like this so much better than steamed broccoli. You can still have a bit of crunch to the broccoli, but it doesn't seem undercooked. With the addition of the garlic, lemon zest and juice, the dish seems complete. It also holds quite well, so if you prepare it a bit ahead, you can warm up the broccoli and garlic and then add the lemon and seasoning.
I hope this broccoli recipe becomes your go-to also!
Hugs,
Mameekosan
Tuesday, June 26, 2012
Asian Broccoli Salad
Hi,
I made this broccoli salad on Saturday night when I had about a dozen people over. One of the guest commented that, "it's not anyone who can do raw brocolli" after seeing a seven year old take seconds on the broccoli salad.
The original recipe came from a Sunset pasta book. In its current form it's probably not recognizable from the original recipe which called for cooked chicken, spinach and no broccoli. The most recent change I made to the recipe was reducing the pasta, since we have been avoiding pasta, and adding eggplant instead. It's a bit more fussy to make the eggplant, but I think the balance is actually better. Hope you enjoy it as much as the seven year old did!
2 cups uncooked pasta (I like the kind that looks like flowers, but any kind will work.)
Cook the pasta in a large pot of boiling salted water until al dente, which means not mushy but still with a bit of firmness. When done, drain and rinse with cold water. Set aside.
1 regular eggplant, sliced length wise into 3/4 inch slices
4 Tablespoons Olive oil
Line a baking sheet with parchment paper. Pour about 2 tablespoons olive oil onto parchment paper. Dip the slices into the olive oil to cover bottom of the eggplant and arrange in a single layer on a baking sheet. Drizzle with the additional olive oil. Salt and pepper. Bake in a 400 degree oven for about 20 minutes until slices start to brown, but aren't mushy. You can test by gently poking with your finger. While the eggplant bakes continue with recipe.
1/2 cup sesame seeds (If you can find these in an asian store they are cheaper than at the grocery store)
1/4 cup oil (I used coconut oil, although canola or olive oil would work too)
In a small frying pan, combine sesame seeds and oil and cook over medium heat, stirring occasionally, until seeds are golden. Set aside to cool.
2/3 cup soy sauce
2/3 cup red wine vinegar
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Mix the above ingredients in a large bowl, add the cooled sesame seeds and oil. Add the drained pasta and mix. Check the eggplant. When lightly brown, remove from oven and cool. In the meantime prepare the brocolli.
4 or 5 large brocolli heads
1 cup parsley chopped
Cut the brocolli florets off with a bit of stem into larger bit sized pieces. I sometimes also peel and chop the stem bit. You should have about 8 cups of broccoli. Add the brocolli and parsley to the other ingredients. When the eggplant has cooled enough to handle, cut slices into 1 inch cubes and add to the bowl and mix
1 cup thinly sliced green onions
I like to sprinkle the green onions on top for a final touch. Wow, typing up the directions for this recipe make it seem like a lot of work. But, I think you'll find it delicious. It's great for a summer meal with chicken and watermelon. Let me know what you think?
Hugs and happy cooking,
Mameekosan
I made this broccoli salad on Saturday night when I had about a dozen people over. One of the guest commented that, "it's not anyone who can do raw brocolli" after seeing a seven year old take seconds on the broccoli salad.
The original recipe came from a Sunset pasta book. In its current form it's probably not recognizable from the original recipe which called for cooked chicken, spinach and no broccoli. The most recent change I made to the recipe was reducing the pasta, since we have been avoiding pasta, and adding eggplant instead. It's a bit more fussy to make the eggplant, but I think the balance is actually better. Hope you enjoy it as much as the seven year old did!
2 cups uncooked pasta (I like the kind that looks like flowers, but any kind will work.)
Cook the pasta in a large pot of boiling salted water until al dente, which means not mushy but still with a bit of firmness. When done, drain and rinse with cold water. Set aside.
1 regular eggplant, sliced length wise into 3/4 inch slices
4 Tablespoons Olive oil
Line a baking sheet with parchment paper. Pour about 2 tablespoons olive oil onto parchment paper. Dip the slices into the olive oil to cover bottom of the eggplant and arrange in a single layer on a baking sheet. Drizzle with the additional olive oil. Salt and pepper. Bake in a 400 degree oven for about 20 minutes until slices start to brown, but aren't mushy. You can test by gently poking with your finger. While the eggplant bakes continue with recipe.
1/2 cup sesame seeds (If you can find these in an asian store they are cheaper than at the grocery store)
1/4 cup oil (I used coconut oil, although canola or olive oil would work too)
In a small frying pan, combine sesame seeds and oil and cook over medium heat, stirring occasionally, until seeds are golden. Set aside to cool.
2/3 cup soy sauce
2/3 cup red wine vinegar
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Mix the above ingredients in a large bowl, add the cooled sesame seeds and oil. Add the drained pasta and mix. Check the eggplant. When lightly brown, remove from oven and cool. In the meantime prepare the brocolli.
4 or 5 large brocolli heads
1 cup parsley chopped
Cut the brocolli florets off with a bit of stem into larger bit sized pieces. I sometimes also peel and chop the stem bit. You should have about 8 cups of broccoli. Add the brocolli and parsley to the other ingredients. When the eggplant has cooled enough to handle, cut slices into 1 inch cubes and add to the bowl and mix
1 cup thinly sliced green onions
I like to sprinkle the green onions on top for a final touch. Wow, typing up the directions for this recipe make it seem like a lot of work. But, I think you'll find it delicious. It's great for a summer meal with chicken and watermelon. Let me know what you think?
Hugs and happy cooking,
Mameekosan
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