Broccoli

Mongolian Beef and Broccoli

The fall vegetables in my garden did not grow very well. Aside from the parsnips, which need a few more frosts before I can harvest them, and the sweet potatoes, which were fantastic, the rest has been a total loss.  There are a few anemic leeks that may yet get eaten, but the weather and a new groundhog took care of the rest.

So it is time to rely on my local farmers. I joined a CSA for the first time, specifically for fall goodies. The first basket included cauliflower, broccoli, cabbage, lettuce, apples, honey, apple cider, etc.

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So tonight, we use some locally grown broccoli. And some locally raised and butchered beef! Although we don’t eat beef often, when we do, it mostly comes from our local butcher, fresh from our local farms. Today is was a flank steak.

Beef and broccoli, such a standard order in chinese takeout. But add some hoisin sauce and brown sugar and you have a delicious, fast dinner. And no delivery fee, but the cook will always accept tips :).

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Note: Remember to slice the beef across the grain.

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Mongolian Beef and Broccoli

from Delish

1/4 c. plus 1 teaspoon vegetable oil

1 lb. flank steak, cut into strips

1 Tbsp cornstarch (my addition, the amount was omitted on the web)

3 cloves garlic, finely chopped

2 tsp. freshly chopped ginger

2 tbsp. hoisin sauce

1/2 c. low-sodium soy sauce

1/4 c. brown sugar

1/4 c. water

1 head broccoli florets

Sesame seeds, for garnish

Cooked jasmine rice, for serving (I used short-grained brown rice because I did not have any jasmine rice)

Directions

In a large skillet over medium-high heat, heat 1/4 cup oil. Toss beef with corn starch.

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Cook until crispy, 2 minutes per side. Transfer to a plate and drain fat from the pan.

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Add remaining teaspoon of oil to skillet. Add garlic and ginger and cook until fragrant, 1 minute, then add hoisin sauce, soy sauce, brown sugar, and water. Bring to a simmer and let thicken, 4 to 5 minutes, then add broccoli. Cover and cook until tender, about 3 minutes, then return beef to skillet and stir until completely coated in sauce.

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Garnish with sesame seeds and serve over rice. Enjoy!

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Serves 4

 

 

 

 

Categories: Broccoli, Kosher, Main Dish, Recipe | 1 Comment

Broccoli Cheese Latkes

The groundhog had attacked my broccoli, ate all the best parts, but left some leaves. So I left the plants in the garden.  Two months later, I have broccoli!

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These latkes are delicious! I can’t wait to make them again for Hanukah. Tonight we had them with eggs – one of my favorite ways to eat latkes. The bread on the side is a spinach-ricotta stuffed challah, but that would be a story for another day.

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Broccoli Cheddar Latkes

Nina Safar1 lb. of broccoli florets, chopped and steamed (from the garden)
1 russet potato, peeled and grated
1 small onion, diced
1/2 cup of panko crumbs
2 eggs (from Farmer Kim)
1/2 tsp. black pepper
1/4 tsp. salt
1/4 tsp. cayenne pepper
2 tablespoons flour
1 cup of shredded cheddar cheese
1/4 cup canola oil
oil for fryingDirections
Steam and chop the broccoli florets.img_3598

Place in large mixing bowl. Add the grated potato, diced onion, panko crumbs, eggs, pepper, salt, cayenne pepper, flour, cheese and oil.

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Mix well.

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Shape into patties and fry until golden brown.

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Drain on paper towels.

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Serve and enjoy!

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Serves 4 – 5

Categories: Broccoli, Hanukah, Kosher, Recipe, Vegetarian | Tags: , | 2 Comments

Roasted Jerusalem Artichokes, Sweet Potatoes, Brussels Sprouts and Broccoli

The Jerusalem artichokes from my garden met some friends…

They decided to all be roasted together,

And then bake together with some eggs in order to provide us with a delicious meal.

We love roasted Jerusalem artichokes and other vegetables. It is such a versatile method of cooking them, there are so many ways to use roasted vegetables:

The key to roasting vegetables is to cook vegetables with similar cooking times together.  So here we grouped the root vegetables and the cole crops on separate baking sheets. THe other key is to only have a single layer of vegetables, don’t overload the baking sheets.

Roasted Jerusalem Artichokes, Sweet Potatoes, Brussels Sprouts and Broccoli

1 lb Jerusalem artichokes, well scrubbed (from the garden)

2 large sweet potatoes (I used 1 purple and 1 orange sweet potato)

1 lb Brussels sprouts

1 large head of broccoli

2 Tbsp olive oil

Kosher salt and freshly ground black pepper

6 eggs (from Farmer Kim)

Directions

Heat the oven to 425F.

Chop the Jerusalem artichokes and sweet potatoes into 1/2 – 3/4 inch pieces. Toss with 1 Tbsp oil, salt and pepper.

Spread on a baking sheet in a single layer and cook until the outside is crisp and the inside is tender, tossing every 15 minutes (about 45 minutes).

Meanwhile, trim and halve the Brussels sprouts and cut the broccoli into small heads and cut the stem into 3/4 inch pieces.

Spread in a single layer on a baking sheet. Add to the oven and cook until crisp and cooked through, also in 15 minute intervals (about 30 minutes).

Reduce the oven to 350F.

Mix all the roasted vegetables in a large casserole dish.

Make 6 slight indentations in the vegetables and crack an egg into each indent.

Bake until the eggs are cooked through, time for this will vary between 7 minutes and 30 minutes, so you have to keep a watch on them.  Serve and enjoy!

Serves 4 – 6.

 

Categories: Broccoli, Jerusalem Artichokes, Kosher, Main Dish, Recipe, Sweet Potatoes, Vegetarian | Tags: | 1 Comment

Open-Faced Roasted Vegetable Egg Sandwich – or what to do with leftover roasted vegetables?

Roasted vegetables, one of the greatest gifts of fall and winter.

My family loves roasted vegetables, especially cauliflower, broccoli, Brussels sprouts and winter squash.  But we have also added leeks to our list of veggies to roast, they are particularly sweet when roasted.

Typically we eat every last piece, but on rare occasions we do have some leftover. And I figured out a delicious way to start my day, an open-faced roasted vegetable egg sandwich.

With gooey eggs, this is definitely a fork and knife sandwich. Dig in and enjoy.  It brought a smile to my face all morning.

Open-faced Roasted Vegetable Egg Sandwich

For each sandwich:

1 slice whole grain bread, toasted

1 – 2 cups of leftover roasted vegetables

1 – 2 eggs (from Farmer Kim)

Hot pepper sauce, optional

Directions

Heat the vegetables in the microwave until warm (30 seconds to 1 minute).

Cook the egg(s) sunny side up (or however you prefer).

Place the toast on a plate, top with vegetable and then the egg(s).  Sprinkle with hot pepper sauce, if desired. Enjoy!

 

 

Categories: Breakfast, Broccoli, Butternut Squash, Cauliflower, Kosher, Leeks, Recipe, Vegetarian | Tags: | Leave a comment

Chef Ceaser’s Beef with Broccoli

We eat very little red meat in our house, but when we do it involves a visit to the local butcher shop for some locally raised beef. I was also able to get some  local broccoli beautiful big, tightly packed heads.

Chef Ceaser of chefceaser.wordpress.com often reblogs my posts, so I was really looking forward to trying one of his recipes – Beef and Broccoli.

The marinade and sauce are delicious – definitely a keeper!!! For the few times we eat beef, this will be one of them.

Beef and Broccoli

from Chef Ceaser

2 cups broccoli florets (use more) (locally grown)

2 Tbs vegetable oil

4 cloves garlic, crushed and minced

1 tsp cornstarch, dissolved in 2 tsp water

4 small dried red chiles, crushed

2 cups white rice, cooked

Marinade

2 Tbsp soy sauce

2 tsp cornstarch

1 tsp white wine (he used Kosher dry sherry)

3/4 lb flank steak, thinly sliced across the grain (locally raised)

Sauce

3 Tbsp balsamic vinegar

1 Tbsp soy sauce

1 tsp white wine (he used Kosher dry sherry)

2 tsp sugar

2 tsp chili sauce with garlic

1 tsp sesame oil

Directions

Combine the marinade ingredients in a bowl. Add the beef and stir to coat. Let stand for 10 minutes.

Combine sauce ingredients in a bowl.  Set aside.

Boil or steam the broccoli until tender, 4-5 minutes. Drain.

Place a wok over high heat until hot.  Add the oil, swirling to coat sides.  Add garlic and chiles and cook, stirring until fragrant, about 1 minute. Add beff and stir until no longer pink, 3 – 4 minutes.

Add broccoli and sauce to wok, bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Serve with the cooked rice. Enjoy!

 

Categories: Broccoli, Kosher, Main Dish, Recipe | Leave a comment

Garden Fresh Fried Rice

I was not in the mood to fuss over dinner tonight. I didn’t even want to cook, but I had a lot of fresh veggies calling to me:  broccoli and bok choy from my garden, asparagus from Filasky’s Produce, and sundry other veggies including carrots, celery, and onions. I decided on a stir fry, the next best thing to not cooking. What’s more, the colors always make me happy.

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I decided to try a different sauce combination (soy sauce, red wine vinegar, honey and tomato).

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Then my 6 year old came in, he wanted eggs, so the plan changed to accommodate all of us.  Now I would make a very veggie fried rice.

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By the way…we really liked the new sauce.  It gave the fried rice a great flavor.

Garden Fresh Fried Rice

2 Tbsp soy sauce

1 1/2 tsp red wine vinegar

1 1/2 tsp honey (local)

1 ripe tomato, chopped

2 Tbsp canola oil

1 – 2 cloves garlic, minced (from the garden)

1/2 lb asparagus, trimmed and cut into 1″ pieces (from Filasky’s Produce)

1 medium or 2 small heads of broccoli, cut into small cluster and the stems sliced (from the garden)

2 carrots, sliced on the bias

2 stalks celery, sliced

1 medium onion, coarsely chopped

Leaves from 1 baby bok choy (from the garden)

1 egg, beaten (from Farmer Kim)

3 cups cooked brown rice

Directions

Mix together the soy sauce, red wine vinegar, honey and tomato.  Taste and adjust if necessary. Set aside.

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Heat 1 Tbsp oil in a large skillet or wok over high heat. Add garlic and cook about 30 seconds, then add in the asparagus, broccoli, carrots, celery and onion. Stir fry for 3 – 4 minutes. Add bok choy, stir fry for 1 minute.

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Stir in sauce mixture and cook for 1 more minute.  Remove to a bowl.

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Place the other Tbsp of oil in the pan and heat over medium high heat. Add the egg and stir until just cooked.  Add the rice and stir fry for 2 – 3 minutes.

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Add the vegetables back in and stir until heated through.

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Serve and enjoy!

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Serves 3 – 4.                 

Categories: Asparagus, Broccoli, Carrot, Kosher, Main Dish, Recipe, Tomatoes, Vegetarian | Tags: , | 1 Comment

Pasta with Crispy Breadcrumbs and Broccoli

First harvest – broccoli, kale, spinach, and some bolted bok choy. Time to start cooking from my garden again!

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When I think Geoffrey Zakarian, kid-friendly dishes is not what comes to mind. But his Elbow Macaroni with Crispy Breadcrumbs and Broccoli is exactly that. This was a big hit, simple flavors but tasty enough for the adults and satisfying for all.IMG_8379.JPG

The one vegetable Cam has always eaten is broccoli. Even in his pickiest moments, broccoli always gets eaten.IMG_8372.JPG

I changed the name of the dish in the post name because I did not have enough elbow macaroni in the house, so I used cavatappi; it worked well.  But I wanted to keep his recipe intact, so I am including the same recipe that I linked to above.

Elbow Macaroni with Crispy Breadcrumbs and Broccoli

By Geoffrey Zakarian

Kosher salt

6 tablespoons extra-virgin olive oil, plus more for drizzling

1/2 cup panko breadcrumbs

Finely grated zest of 1 lemon

2 tablespoons chopped fresh Italian parsley

3 cups elbow macaroni (about 12 ounces)

1 head broccoli, cut into small florets (about 4 cups)

1 clove garlic, finely chopped

1/4 teaspoon red pepper flakes

1 cup chicken stock

1 cup freshly grated parmigiano-reggiano

Directions

Bring a large pot of salted water to a boil.

Meanwhile, in a large skillet over medium heat, add 2 tablespoons olive oil. Add the breadcrumbs and toast, stirring constantly, until they are crisp and golden, 4 to 5 minutes, taking care not to let them burn.IMG_8373.JPG

Scrape into a small bowl and toss with the lemon zest and parsley and then season with salt.IMG_8374.JPG

Add the pasta to the boiling water and cook according to the package directions until al dente while you make the sauce.

Wipe out the skillet used to toast the breadcrumbs and return it to medium-high heat. Add the remaining 4 tablespoons olive oil and, when the oil is hot, add the broccoli and toss to coat. Saute until it turns bright green, 2 to 3 minutes, then add the garlic and pepper flakes.

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Cook until the garlic is fragrant, about 1 minute, then pour in the stock. Simmer until the broccoli is tender, 5 to 6 minutes.IMG_8376.JPG

When the pasta is done, scoop it out of the water with a spider or a small strainer and add directly to the sauce, reserving the pasta water. Simmer the pasta with the sauce just to blend the flavors, 1 to 2 more minutes, then drizzle with a tablespoon or so of olive oil and toss again.IMG_8377.JPG

If the sauce seems dry, add up to 1/2 cup pasta water. Off the heat, stir in the cheese.IMG_8378.JPG

Serve in warmed bowls and sprinkle with the breadcrumb mixture.IMG_8379.JPG

Serves 4 – 6

Categories: Broccoli, Kosher, Main Dish, Pasta, Recipe, Vegetarian | Leave a comment

Black Rice and Broccoli with Almonds

I think black rice is totally cool.  I love the look, the nutty, taste and the texture.  And, it is very good for you, it has even higher levels of antioxidents than brown rice. A 100 gram serving of black rice has 8.5 grams of protein, 3.5 milligrams of iron and 4.9 grams of fiber. Compared to the other rices (white, brown and red) black rice has the highest amount of protein. (Livestrong.com)

Another favorite in the house now is roasted broccoli.IMG_8468.JPG

So, when I found this recipe in a Martha Stewart magazine, I had to try it!  I made just a couple of adjustments based on what I had around (e.g. whole almonds which I chopped instead of sliced almonds) but since they were really inconsequential, I Am including the recipe as it is in the magazine.IMG_8471-0.JPG

Black Rice and Broccoli with Almonds

From Martha Stewart Living magazine

1 cup black rice

1 pound broccoli, cut into small florets, stems peeled and cut into 1/4-inch-thick slices (locally grown)

3 cloves garlic, unpeeled (from the garden)

4 tablespoons extra-virgin olive oil

3/4 teaspoon coarse salt

Freshly ground pepper

1 teaspoon Dijon mustard

2 tablespoons red-wine vinegar

1/3 cup sliced almonds, toasted

1 cup lightly packed fresh flat-leaf parsley leaves

2 scallions, thinly sliced

DIRECTIONS

In a heavy-bottomed medium pot, bring rice and 1 3/4 cups water to a boil. Reduce heat to maintain a simmer, cover, and cook until rice is tender and water is absorbed, about 35 minutes. Remove from heat; let stand 10 minutes. Transfer to a serving bowl. Let cool slightly.

 Meanwhile, preheat oven to 425 degrees. On a rimmed baking sheet, toss broccoli and garlic with 2 tablespoons oil. Season with 1/4 teaspoon salt and pepper.IMG_8467-0.JPGRoast, stirring once, until tender, about 20 minutes. Remove and reserve garlic; IMG_8468.JPGtransfer broccoli to bowl with rice.IMG_8470-0.JPGRemove garlic from skins. Place in a small bowl; mash. Whisk in mustard, vinegar, remaining 2 tablespoons oil, and 1/4 teaspoon salt.IMG_8469.JPGDrizzle over salad. Add almonds, parsley, and scallions; toss. Season with remaining 1/4 teaspoon salt and pepper. Serve and enjoy!IMG_8471-0.JPG

Serves 4.

 

 

 

 

Categories: Broccoli, Kosher, Main Dish, Recipe, Vegetarian | Tags: | 2 Comments

Broccoli & Turkey Bacon Rice Bowl

Broccoli from the farmers market, jalapenos from my garden, local eggs & turkey bacon…a fun combination of ingredients. IMG_8427.JPG

I have made this rice bowl a few times, and we always love it. I make my son a deconstructed version and he devours it., so its a hit all around.IMG_8431.JPG

Broccoli and Turkey Bacon Rice Bowl

adapted from Food Network Magazine

2 cups arborio rice

1 or 2 Tbsp olive oil

4 skices turkey bacon, chopped

1 head broccoli, florets cut into small pieces, stems peeled and chopped

2 Tbsp soy sauce

1 1/2 tsp sesame oil

4 eggs

Kosher salt

2 scallions, sliced

2 Tbsp chopped pickled jalapenos (from the garden)

Directions

Place the rice in a medium saucepan with 2 1/2 cups water.  Bring to a boil over medium-high heat, then cover, reduce the heat to medium and simmer until most of the water has been absorbed, about 6 minutes.  Reduce the heat to low and cook 12 more minutes.

Meanwhile, Cook the turkey bacon in a large nonstick skillet over medium heat until crisp (if the bacon is lowfat, add 1 Tbsp oil to the skillet), about 10 minutes. Transfer to a paper towel-lined plate.IMG_8428.JPG

If necessary, add 1 Tbsp olive oil to the skillet and increase the heat to medium high.  Add the broccoli and cook, stirring occasionally, until charred in spots.  Add 3/4 cup water and simmer until broccoli is crisp-tender and only a few Tbsp of water remains, about 3 minutes.IMG_8429.JPG

Stir in the soy sauce and 1/2 tsp sesame oil.

Divide the rice, broccoli and turkey bacon among bowls and drizzle with the pan juices.

Heat the remaining tsp of sesame oil in the skillet over medium-high heat.  Crack the eggs into the skillet, season with salt and fry as desired.  Place an egg in each bowl, and top with scallions and pickled jalapenos. Serve and enjoy!IMG_8430.JPG

Serves 4.

 

 

 

 

Categories: Broccoli, Main Dish, Recipe | Tags: , | 2 Comments

Broccoli, Snap Peas, Snow Peas and Spaghetti with Lime Peanut Sauce

I love asian peanut sauce.  I am always trying to find the perfect version to make at home.  I had made one I was happy with for my Noodles with Zucchini and Carrots with Peanut Sauce.  But I have found a sauce I like even better – from Ellie Krieger’s Aromatic Noodles with Lime Peanut Sauce.  This may be the best one I have tasted.  It is peanutty, but also light.  It is unusual to eat a peanut sauce dish and be able to call it “refreshing”.

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I picked the broccoli from the garden.  I am so happy to be able to start using veggies from my garden! We had such a short window for the broccoli – as soon as they started to get size on the heads, the weather turned hot and they would start to flower.  I find that I still enjoy using them in the early flowering stage, the flowers themselves are fairly sweet, so I do not worry about them.

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By the way, I planted lima beans, green beans, sweet potato, eggplant and basil today.  The garden is fairly complete.  The next vegetable that will be ready to pick is swiss chard.  Probably later this week.

 Ellie Krieger’s Aromatic Noodles with Lime Peanut Sauce

3/4 pound whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets (from the garden)
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts

Directions

Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes. Add the snow peas and sugar snap peas and steam for 2 minutes more.

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Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes. Set them aside to cool, then chop them. (I used unsalted roasted peanuts in the shell, so all I had to do was shell them and chop them).

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Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.

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Right before serving, toss the pasta with 3/4 cup of the peanut sauce.

 

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Divide into 6 serving bowls and top each serving with the vegetables. Drizzle the remaining sauce over the vegetables. Sprinkle the peanuts on top and serve. Enjoy!

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Serves 4 – 6.

 

 

 

 

 

 

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Categories: Broccoli, Kosher, Main Dish, Pasta, Recipe, Vegetarian | Tags: , | Leave a comment

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