Tag: broccoli
Udon Noodles with Sausage and Shrimp
- 1 pound udon noodles, prepared according to package directions
- 2 tablespoons peanut oil
- 3 sausage links, casings off and crumbled (I used Korean style sausages)
- 1 large onion, sliced
- 3 garlic cloves, sliced
- 2 cups broccoli florets
- ½ pound shrimp, deveined and cleaned
- Salt
Sauce
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon Worcestershire sauce
- ½ cup chicken broth
- 2 teaspoons corn starch
Mix all the ingredients for the sauce and keep aside.
Heat a wok like saucepan with the peanut oil. Add the crumbled sausage and sauté on medium high heat for 4 to 5 minutes. Add the onion and garlic and sauté for 3 to 4 minutes. Add the broccoli and cook for 3 to 4 minutes. Add the udon noodles and sauce. Bring to a boil and add the shrimp. Mix well, cook for another 2 to 3 minutes till the shrimp is cooked through, adjust the seasonings and serve.
Quick Brown Fried Rice
- 2 cups cooked & cooled brown rice, store bought or made at home
- 2 tablespoons extra light olive oil
- ½ teaspoon toasted sesame seed oil
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, grated
- 2 cups shredded carrots and broccoli stalks (I buy it packaged from Trader Joes)
- 2 eggs, beaten
- 1 to 2 teaspoons dark soy sauce (regular soy sauce can be used, you will need to use more)
- Salt to taste
- ½ cup cilantro, chopped
- ½ cup green onions, chopped
Heat a wok like pan with the oils. Add the ginger and garlic and sauté on medium heat for 2 to 3 minutes. Add the shredded vegetables and sauté for 3 to 4 minutes. Add the beaten eggs and mix well with the spatula. Add the cooked rice and mix well and stir fry for 3 to 4 minutes on high heat. Add the soy sauce and continue to stir fry. Check for seasonings and add salt if necessary. Garnish with cilantro and green onions.
Roasted Broccoli with Blood Orange Juice and Pine Nuts
I served this with the pasta from yesterday instead of a salad. I used delicious blood orange juice and zest although regular oranges can be substituted… it was delicious!!
- 3 cups broccoli florets
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
Preheat oven to 400 degrees.
Place the broccoli on a lined cookie sheet and roast for about 20 to 25 minutes or till the broccoli is golden brown. Take out.
- Zest and juice of 2 blood oranges
- ½ cup pine nuts, toasted
- 1 tablespoon extra virgin olive oil
Sprinkle the zest and drizzle the blood orange juice on the warm broccoli. Add the pine nuts and olive oil. Mix well and serve warm.
Quick Broccoli with Orange Zest
I made this dish with the citrus chicken. I love making broccoli and sometimes run out of ways of reinventing the vegetable. I sautéed up some sliced garlic to start with. I then added the broccoli. I added some delicious white wine, orange juice and zest.
This dish has incredible flavor thanks to the garlic, wine and orange zest. It is simple to make and it complements the citrus chicken beautifully.
Make this side dish next time you are confused about how to make your broccoli!
- 2 tablespoons extra virgin olive oil
- 4 cups broccoli florets
- 3 garlic cloves, sliced thin
- ¼ cup white wine
- Zest and juice of one navel orange
- Salt
Heat a large frying pan with the olive oil. Add the garlic and orange zest and sauté for 30 seconds on medium heat. Add the broccoli florets and sauté on high heat for 2 to 3 minutes. Add the white wine, orange juice and salt. Mix well and cover with lid on a low heat for 5 minutes or till the florets are slightly tender but not over done. Serve with any protein.
Beef and Broccoli
My daughter love chicken and broccoli at our favorite Chinese restaurant. I decided to make a similar dish at home but used beef instead. It is delicious and very easy to make- and very quick…
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Healthy Chicken & Broccoli
Here is another healthy dinner for you to make. I have made chicken and broccoli before but this version is a bit quicker and healthier. I used frozen broccoli instead of fresh- you can use either one. I happen not to find fresh broccoli so I used the frozen.
I drizzled a bit of oil on the broccoli and roasted it to get rid of excess moisture.
In the meantime I mixed up a quick sauce and instead of my usual chicken thighs, I used chicken breast. I sliced the breast pieces really thin and marinated them. Obviously chicken breast has less fat and is healthier than thighs. Personally I prefer the taste of dark meat but to be healthy- I used the breast.
Overall the dish was delicious and I served it with brown rice- enjoy!!!
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South Indian Style Cabbage and Broccoli with Coconut
I made this dish with the south Indian style chicken I made for my husband the other day. Since I was making dinner, I had to come up with some vegetables to serve with the protein.
I wanted to echo the same flavors I added to the chicken tikkas. I bought a bag of shredded cabbage and I had a head of broccoli. I decided to cook them together and add mustard seeds, cumin seeds and curry leaves. I also added shredded coconut that I buy frozen from the Indian stores on Oak Tree road in Edison. They package and freeze fresh, grated coconut- it is great to have on hand for sauteed vegetables or meats and even desserts.
The vegetables took about 20 minutes to cook- so ideal for the summer. I finished the dish off with a good squirt of lemon juice. It wakes up all the flavors and makes everything delicious.
The chicken and the cabbage went really well together. I grilled some corn on the side and also made a garlic bread. It was perfect- we opened a Rose and enjoyed the meal outside….
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