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.
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.
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!)
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.
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.
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
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.
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.
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.