Tag Archives: broccoli

Pork & Ramen



This was really good and tasty. I would cut the pork strips really skinny.


1/4 c. soy sauce

2 T. ketchup

2 T. worchestershire sauce

2 t. sugar

Red pepper flakes

1 lb. boneless pork loin chops, cut into 1/2 strips

1 c. broccoli florets

1 bag coleslaw mix


2 pkg. (3 oz  each) Ramen noodles


Cook Ramen noodles as directed. Set aside.

Whisk the first 5 ingredients in a bowl and set aside.

Cook the pork in some olive oil until no longer pink. Remove from pan.

Add some remaining oil and cook the broccoli for about 3 minutes. Add the coleslaw mix and garlic. Stir fry for a few minutes until the broccoli is crisp tender. Stir in the soy sauce mixture and the pork. Heat through.

Add the noodles to the pan and mix altogether.


Sheet Pan Steak with Salsa Verde




1 lb. steak

1 lb. broccoli florets

1 medium red onion, cut into wedges

1/4 c. chopped fresh parsley

3 T. red wine vinegar

Chopped fresh oregano

1 T. rinsed capers

1/4 t. red pepper flakes


Preheat the broiler. Heat up a sheet pan. Season the steak with salt and pepper.

Add some olive oil to the hot pan. Add the steak to the pan. Broil for 5 minutes.

Remove the pan from the oven. Turn the steak over. Add 1 T. of oil to pan around the steak. Arrange the broccoli and the onion evenly around the steak. Sprinkle the vegetables with some salt and pepper.

Return the pan to the oven. Broil until the steak’s internal temperature reaches 140. Remove the steak and cover it.

Continue cooking the vegetables until they are tender and lightly charred.

Whish together some salt, 1/4 olive oil, parlsey, vinegar, oregano, capers and red pepper flakes. Cut the steak in thin slices. Spoon the parsley mixture evenly over the steak. Serve with the vegetable mixture.

Broccoli Patties



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

1 egg

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.


Baby Broccoli



Here’s a nice tasty way to enjoy these tender young broccoli.


Baby broccoli


Parmesan cheese


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.

Broccoli Soup



Easy, delicious and healthy!


1 medium onion, coarsely chopped

2 garlic cloves, minced

2 bunches broccoli, stems and florets chopped separately

7 cups chicken broth

1 cup skim milt

Crunchy croutons (the garlic and cheese ones from Trader Joe’s are perfect!)

Olive oil


Saute the onions and garlic in some olive oil in a saucepot.

Cut off the tough parts of the broccoli stems and cut them into small pieces.

Add them to the saucepot. Cook, stirring occasionally, until the broccoli stems are soft.

Add the broth and salt. Bring to a boil with the lid on. Add the broccoli florets and simmer slowly, uncovered, until the florets are tender.

Using an immersion blender, blend until smooth. Add the milk and some cayenne pepper. Cook over medium heat until heated – don’t let it boil.

Pour into a bowl and add some crunchy croutons. Add a drizzle of olive oil or truffle oil if desired.

Beef and Broccoli in Oyster Sauce



This was tasty and really good – I used a good quality flank steak and cut it very thin against the grain.


3 T. oyster sauce

2 T. soy sauce

1 T. marsala or sherry

3 T. water

4 t. sugar

1 T. cornstarch

1 lb. flank steak – cut into thin strips

1/3 c. green onions – sliced on the diagonal into 1/2″ slices

1 T. minced ginger

1 lb. broccoli florets



To make the sauce, add the oyster sauce, 1 T. soy sauce, the sherry or marsala, 1 T. water, 2 t. sugar and 1 t. cornstarch. Mix it well and set it aside.

Marinate the steak in 1 T. cornstarch, 2 T. water, 1 T. soy sauce, and 2 t. sugar in a Ziploc bag for about 15 minutes.

Heat some oil in a wok. Add the steak and stir fry it for about 2 minutes. Remove the steak from the wok and set aside.

Add a little bit more oil and stir fry the green onions and the ginger for about 30 seconds. Add the broccoli and 1/4 c. water. Cover and cook for about 3 minutes.

Return the steak to the wok and stir in the oyster sauce mixture. Cook until the meat is just barely done and the sauce has thickened a bit.

Serve over rice.

Korean Beef & Broccoli


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This is so tasty – it asks for brown sugar, so I only added a touch of it, but I think it would be delicious even without it altogether!


1 lb. ground beef

1/4 c brown sugar

1/4 c soy sauce

3 garlic cloves, minced

1/2 t. minced ginger

1 T. sesame oil

Green onions

One bunch broccoli, cut into florets


Boil the broccoli in some salted water. Drain them and set them aside. Brown the ground beef and garlic in a separate.pan. Drain the fat and add the brown sugar, soy sauce, ginger, and sesame oil. Season with pepper. Add the broccoli and simmer for a few minutes to blend the flavors. Top with the green onions and serve over brown rice.

Shrimp & Broccoli



All in one, once more! Healthy, healthy, healthy!


1 lb. medium shrimp, peeled & deveined

1 1/2 lb. broccoli florets

1 thinly sliced green onion

3 T. soy sauce

2 T. oyster sauce

1 T. rice wine vinegar

1 T. brown sugar

1 T. minced ginger

2 minced garlic cloves

1 t. sesame oil

1 t. cornstarch

1 t. chili oil or chili paste (for a kick – optional)

Cooked Brown rice


Mix everything (except shrimp and broccoli) together into a bowl and set aside.

Sauté the shrimp in some olive oil until it begins to turn pink. Add in the broccoli and cook for a few minutes until the broccoli begins to become tender.

Add the sauce ingredients and cook until thickened.

Serve over brown rice.

Spicy Broccoli



There is nothing tastier than FRESH broccoli! I stress the word fresh, because it really needs to be that in order for this taste good!


1 bunch Broccoli florets

3 smashed garlic cloves

Red pepper flakes


Heat some olive oil in a pan. Add all the ingredients and cook until the broccoli has turned a bright green and is tender. Stir it often to mix up all the ingredients.


Broccoli with Pancetta



I find that whenever a recipe asks for bacon, I substitute pancetta. My Trader Joe’s carries pancetta already cubed, so it makes for an easy addition. Pancetta is not as smoky as bacon nor as fatty. Plus it’s a lot easier to cook!


Broccoli – separated into bite size pieces

Cubed pancetta to taste

Red onion, thinly sliced (I use a mandolin)

Seasonings to taste: I use some red pepper flakes and garlic powder

Lemon juice


Brown the pancetta in a pan until it is slightly crisp. With a slotted spoon, remove it and set aside.

Add the broccoli and mix them up a bit in the pan. Top with the onions and let them cook, undisturbed, for a few minutes until the broccoli begins to brown.

Stir them up and add back the pancetta. Add your seasonings and continue cooking until the broccoli are tender crisp.

Remove from the heat and squeeze some lemon juice on them.