These may not be very pretty but they’re really good! I probably shouldn’t have put them on a green plate, though 😉
12 oz. broccoli florets, blanched for 2 minutes in boiling water
1/4 yellow onion, sliced
2 garlic cloves, minced
2/3 c. bread crumbs or gluten free crackers
2/3 c. shredded cheddar cheese
Salt & pepper
Dash of chili paste
Preheat the broiler.
Saute the onion and garlic in some olive oil.
Place the broccoli, onion, garlic, egg, breadcrumbs (or crackers) in the Cuisinart. Pulse until smooth. Add the chili paste and seasonings. Mix. Add the cheese and mix.
Put the entire mixture into the refrigerator for about 10 minutes.
Grease a baking dish. Place a tablespoon dollop of the broccoli mixture on the baking dish.
Broil on high for about 3 minutes or until brown on top. Turn them over and broil again for a few minutes, making sure they don’t burn.
These were really easy to make and healthy, too!
4 whole wheat pitas, cut in half and split
1 shallot, thinly sliced
2 cloves garlic, minced
1/2 bag baby spinach
1/2 c. marinara sauce
Shredded mozzarella cheese
2 Roma tomatoes, thinly sliced
Preheat the broiler. Place the pita halves on a baking sheet. Brush them with some olive oil. Broil them for a couple minutes until they start to crisp.
In the meantime, sauté the shallots and shallot in some olive oil. Add the spinach and cook until wilted. Season with salt and pepper.
Remove the pitas from the oven. Top with the marinara sauce. Add the spinach mixture. Top with some cheese and finish with the tomatoes. Add salt & pepper to taste.
Return them to the oven and broil until the cheese melts, being careful not to burn them.
I had previously posted a recipe with asparagus and eggs that was a staple in my family growing up. This is a variation on it – and a good one, I have to say!
1 bunch asparagus, trimmed
1/3 c thinly sliced shallots
1 T. thyme
2 cups sliced shitake mushroom caps
3 gloves garlic, minced
1/2 c. chicken broth
1 T. butter
Juice of half a lemon
Heat some olive oil in a pan. Add the shallots, thyme and mushrooms and cook until the mushrooms begin to brown. Add the garlic and cook until fragrant.
Add the asparagus and cook for a few minutes. Add the broth and cover the pan until the asparagus are tender. Reduce the broth down to about 2 tablespoons. Remove from the heat and add the butter, lemon juice, salt and pepper.
While the asparagus is cooking, heat another pan. Melt some butter. Fry 2 eggs until stiff but still have a runny yoke.
Plate the asparagus and mushrooms. Top with a fried egg. Pour some of the butter mixture (from both pans) over the top. Sprinkle with some more pepper.
Before eating, break the yolk until it flows over the asparagus. Yum!
This was super easy and very tasty.
1 lb. brussel sprouts, trimmed and cut in half lengthwise
3 oz. diced pancetta
2 garlic cloves, minced
3/4 c. chicken broth
Boil the brussel sprouts in salted water for about 4 minutes. Drain.
In a frying pan, brown the pancetta in some olive oil.
Add the garlic and cook until barely browned.
Add the brussel sprouts and brown them in the skillet.
Season with salt and pepper.
Add the broth and simmer until the broth reduces and coats the Brussel sprouts.
Here’s a nice tasty way to enjoy these tender young broccoli.
Cut off the tough part at the bottom of the stem. Place them in some water and microwave on high until the stems have softened.
In the meantime, melt some butter on the stove. When the broccoli are soft, drain them and add them to the butter mixture. Coat them well and salt them.
Remove them to a plate and shred some parmesan cheese on top.
Carrots are comfort food for me – I’m not really sure why since I didn’t eat that much of them when I was little, but for some reason, the taste brings me back to my childhood. This is a little twist on regular boiled carrots – and, I think, just adds to their already sweet goodness.
Carrots – peeled and cut into 1/2″ pieces
Boil the carrots in some salted water until soft.
Melt the butter in a pan. Add the sage leaves and cook until the butter begins to brown.
Drain the carrots and add them to the pan with the butter. Mix them well.
Kalettes are a new vegetable – a cross of kale and broccoli! And they are very tasty!
Kalettes – trimmed of tough bottom stem
Preheat the oven to 475. Mix the kalettes with the olive oil and salt. Lay them flat on a baking sheet lined with foil.
Roast them for about 10 minutes.