Tag: broccoli
Roasted Cauliflower, Broccoli & Sausage Served On Polenta
This was a great dish I made up the other day. It was one of those days where I had no idea what I was going to make. I looked in my fridge and I had half a cauliflower and a bag of broccoli. As usual, I had sausage in the fridge as well. I took all of those ingredients out and decided to use them for an entree. I roasted them with a drizzle of olive oil until everything was golden brown and delicious. I then added the sweet pepper and tomato sauce to the veggies and sausage and made a delicious concoction.
I could have served it with al dente pasta but I thought of something different- how about polenta?? I had not made polenta in a very long time so I wasn’t sure if I had it in my pantry. I found just enough for the evenings dinner. A lot of people buy the pre-made polenta in a large tube. I don’t think that stuff tastes really good. Make it fresh- it is super simple and delicious. I used a combination of chicken broth, milk, parmesan cheese and a bit of butter. It took all of 10 minutes to make, and I had a delicious, healthy starch to serve for dinner.
I served the vegetables and sausage on top of the warm, creamy polenta. It was unbelievably delicious. It took a bit of convincing for my daughter to try the dish. It was the first time she tried polenta and ate it- I am not sure how happy she was, but she ate it.
Try the roasted cauliflower, broccoli and sausage on polenta- you will love it.
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Shrimp and Broccoli Brown Fried Rice
I find fried rice and quesadillas a great way to use up left overs. The quesadillas can be stuffed with virtually anything as long as shredded cheese in involved. As far as fried rice is concerned- same rules apply- anything and everything can be added to it. I think the key is to have a well stocked pantry- it always comes back to that, doesn’t it? In this case I had eggs in the fridge, broccoli and shrimp in the freezer, tamari in the cabinet, garlic and onion in the basket.
I had a cup of cooked brown rice in the fridge and didn’t have any plans for dinner- what was I going to feed my always hungry daughter?? I have never made fried rice out of brown rice but why not?? In fact, I thought with all the loud flavors going on in fried rice, I could totally get away with using brown rice instead of white. so, that is what I did- I chopped some onion and garlic, took out some frozen broccoli florets and 3 frozen raw jumbo shrimps. It was the quickest meal I have ever made. I minced everything and sauteed it with lots of tamari. That is all it took and it was delicious!
My daughter couldn’t stop eating it- and when she told my husband on the phone what she ate- he got very excited as well. I had to disappoint him by telling him I had just enough for her. Don’t worry I didn’t leave him hungry- we ate leftovers from the day before- which were delicious as well.
Everyone was happy..
- 1 cup cooked brown rice
- 3 raw jumbo shrimp, cleaned and deveined and chopped
- ½ cup frozen or fresh broccoli, chopped
- 1 tablespoon olive oil
- ¼ white onion, minced
- 1 garlic clove, minced
- 1 egg, beaten with a pinch of salt
- 1 to 2 tablespoons tamari (depending on how seasoned you like the rice)
Heat a wok like saucepan and add the oil. Add the onion and garlic and sauté on high heat for two minutes. Add the broccoli and sauté for a minute. Add the egg and stir until the egg is cooked. Add the raw shrimp and sauté for another minute. Add the rice and tamari. Stir well until heated through.
Chicken and Broccoli Stir-Fry
This is a kid friendly recipe! I know for a lot of us that attribute is very important in a dish, especially since we don’t want to be cooking five different things for dinner every night! My daughter was having a dinner and movie night with a friend. I wanted to steer clear of pizza and mac-n-cheese.. so I started to think what to make. Most kids like chicken and broccoli- and enjoy this dish in Chinese restaurants. I decided to tone the spices down but tried to make it as flavorful as possible. I marinated the chicken for several hours in tamari and cooking rice wine. I also minced the ginger and garlic so the flavor came through but not the texture. Overall it was a delicious meal enjoyed by adults and kids! My husband and I ate the dish with a crisp Riesling! Both the girls ate the meal without complaints, don’t know if anticipation of ice cream made that possible!
Marinade
- 1 pound chicken thighs or breast, cut into 1 inch pieces
- 3 tablespoons tamari
- 1 tablespoon cooking rice wine
Add the chicken pieces to the tamari and cooking wine and marinate for at least 2-3 hours.
Sauce
- 1 teaspoon sesame oil
- 1 tablespoon garlic chili sauce
- 3 tablespoons tamari
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- ½ cup chicken broth mixed with 2 teaspoons corn-starch
Mix all the ingredients and keep aside.
Stir Fry
- 3 tablespoons olive oil
- 1 teaspoon sesame oil
- 4 cloves garlic, minced
- 3 inches ginger, minced
- 1 to 1½ pound broccoli, cut into florets
In a wok or a wok shaped pan, heat 2 tablespoons olive oil. Add minced ginger and garlic and sauté on high heat for a minute. Add the broccoli and stir-fry over high heat for 2-3 minutes. Take out of the pan. Add the remaining one tablespoon olive oil and one teaspoon sesame oil to the same pan. Add the chicken minus the marinade and cook on high heat till it is golden brown. Add the broccoli and the sauce, cook on high. Once the sauce comes to a boil and thickens, turn the heat down and cover to cook the chicken completely. (It is important to cover if using thighs) Taste for seasoning. Serve with white or brown rice.