So sometimes I get a little overindulge-y on the sweets and carbs and good things in life (funnily enough, in the summer, there's WAY more dessert present in my house than any other time of year--thank you, fresh fruit!), and I just feel like eating a giant pile of vegetables for a meal.
I don't buy into the whole "detox" movement (or "cleanses" or "raw" or any of that, really), but it just feels...GOOD sometimes to eat a full-on healthy salad of not much more than shredded veggies, dried/fresh fruit, nuts, and very little dressing.
Maybe that's just me and I'm weird like that, but whatev! I do what I want!
Your best friend, in this situation, is a food processor with a shredder attachment. If you don't have that, this'll take a lot longer (and more effort) to make.
Inspired by this recipe, with a few additions/changes for my own tastes.
Ingredients:
1-2 bunches of broccoli, washed and stems cleaned up
3-4 small red beets
2 medium carrots
1/2 bunch of kale (curly or dinosaur, your choice), finely chopped
1/2 cup nuts, roughly chopped (I used cashew pieces and almonds)
1/2 cup unsweetened raisins
1/4 cup kelp powder
1/4 cup apple cider vinegar
Juice of 1 lemon
2 T.-1/4 cup honey or maple syrup
2 T. olive oil
Salt & pepper, to taste
Optional: handful of fresh berries on top :)
Instructions:
Using a food processor, finely shred broccoli (stems and all!), carrots, and beets. Toss together in a large bowl.
Add in the kale, nuts, and raisins.
In a small bowl, mix together the kelp powder, vinegar, lemon juice, honey, and oil. Taste and season/add more honey.
Toss everything together!
Enjoy!
Showing posts with label broccoli. Show all posts
Showing posts with label broccoli. Show all posts
Tuesday, August 20, 2013
Monday, February 11, 2013
"Satay" Pork Stir-Fry
I'm calling this a satay stir-fry because that was the flavor it most reminded me of. I made this up (minus the marinade recipe, which I found here), and just kind of threw together what I had in the fridge. You can add and subtract veggies as you have them. I think the following would also be good in the stir-fry: tofu, snap peas, greens, green beans, eggplant, zucchini, chicken, beef, green pepper, bamboo shoots, etc.
Play with it and enjoy!
Ingredients:
1-2 lb. pork tenderloin
Marinade:
2 T. hoisin sauce**
2 T. soy sauce
2 T. honey
2 T. green onions, minced
2 cloves of garlic, minced
Stir-Fry:
The pork tenderloin, marinated, sliced into small, thin strips
3 T. oil, such as canola or peanut
4 cloves of garlic, minced
1-inch knob of ginger, minced
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
1 carrot, thinly sliced
1 head of broccoli florets, cut in equal-sized pieces
Sauce:
1/4 cup hoisin sauce**
1 T. peanut butter
1-2 T. honey
1-2 T. soy sauce
1 t. sesame oil
1/2 cup water
1 T. starch mixed with 1 T. water
Instructions:
Mix together your marinade and pour it over your pork tenderloin. Marinate for at least 1 hour, preferably overnight.
Stir together the sauce ingredients and set aside. You may want to heat it to get the peanut butter to combine well with the other liquids. Taste and adjust to your liking.
Get out a wok and heat your oil in it over high heat, until the oil is shimmering and nearly smoking.
Add in the garlic and ginger. Stir-fry until fragrant, about 30 seconds.
Add in the pork and stir-fry until browned, about 2 minutes.
Add the vegetables. Stir-fry for up to 5 minutes, until they are vibrant and slightly tender.
Add the sauce mixture. Allow to come to a simmer and cook for 5 minutes more, or until everything is cooked through.
Add the starch mixture and allow to simmer until the sauce reaches a thickness you like.
Serve alone, or over rice!
I apologize for my lack of real pictures. I didn't know it was going to be good until it was done :P.
You could easily make this vegetarian/vegan by substituting tofu for the pork. Also, I think this would work with beef and chicken!
** If you need a good source for a GF hoisin sauce recipe, I used this one.
Play with it and enjoy!
Ingredients:
1-2 lb. pork tenderloin
Marinade:
2 T. hoisin sauce**
2 T. soy sauce
2 T. honey
2 T. green onions, minced
2 cloves of garlic, minced
Stir-Fry:
The pork tenderloin, marinated, sliced into small, thin strips
3 T. oil, such as canola or peanut
4 cloves of garlic, minced
1-inch knob of ginger, minced
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
1 carrot, thinly sliced
1 head of broccoli florets, cut in equal-sized pieces
Sauce:
1/4 cup hoisin sauce**
1 T. peanut butter
1-2 T. honey
1-2 T. soy sauce
1 t. sesame oil
1/2 cup water
1 T. starch mixed with 1 T. water
Instructions:
Mix together your marinade and pour it over your pork tenderloin. Marinate for at least 1 hour, preferably overnight.
Stir together the sauce ingredients and set aside. You may want to heat it to get the peanut butter to combine well with the other liquids. Taste and adjust to your liking.
Get out a wok and heat your oil in it over high heat, until the oil is shimmering and nearly smoking.
Add in the garlic and ginger. Stir-fry until fragrant, about 30 seconds.
Add in the pork and stir-fry until browned, about 2 minutes.
Add the vegetables. Stir-fry for up to 5 minutes, until they are vibrant and slightly tender.
Add the sauce mixture. Allow to come to a simmer and cook for 5 minutes more, or until everything is cooked through.
Add the starch mixture and allow to simmer until the sauce reaches a thickness you like.
Serve alone, or over rice!
I apologize for my lack of real pictures. I didn't know it was going to be good until it was done :P.
You could easily make this vegetarian/vegan by substituting tofu for the pork. Also, I think this would work with beef and chicken!
** If you need a good source for a GF hoisin sauce recipe, I used this one.
Friday, October 19, 2012
Pork Chops with Poblano Goat Cheese Sauce
This is a really simple and versatile recipe with a Southwestern flair to it. It comes together really quickly and feel free to play around with it! Credit where credit is due, here is where I got it: http://www.bitchincamero.com/2009/05/pork-chops-with-goat-cheese-roasted-poblano-sauce/
Ingredients:
6 pork chops (original recipe said on-the-bone, but I had center cuts)
Salt & pepper to taste
1/2 t. chili powder
1/2 t. lemon-garlic seasoning
(play around with the seasonings, I did it to taste)
2 poblano peppers, stemmed and seeded
1/2 cup-1 cup chicken stock (depending on how thin you want your sauce)
6 oz. soft goat cheese
Instructions:
Preheat your broiler to high and brush poblanos with oil. Place on a foil-lined baking sheet, cut-side down, and boil 4-6 inches from the broiler for 10-15 minutes, or until the skin is charred. Remove from the broiler and place in a bowl, covered with plastic wrap, for 20 minutes. After this, you should be able to peel away the charred skin. I couldn't, seeing as my poblanos were very thin-fleshed, so I just threw everything in, charred and all.
Sprinkle your pork chops with seasoning and prepare them as you like. Grilled, broiled, baked, seared, however.
Heat chicken broth and goat cheese in a small saucepan, until the goat cheese has melted down. Place in a food processor with the poblano peppers and process until smooth.
Pour over pork chops and serve! I ended up browning my chops and then baking them with the sauce on them, which made them look less than appealing, but they really tasted great! It's a very versatile recipe, and I think it'd be easy to add in your own spin on the recipe for whatever tastes you're accommodating.
Ingredients:
6 pork chops (original recipe said on-the-bone, but I had center cuts)
Salt & pepper to taste
1/2 t. chili powder
1/2 t. lemon-garlic seasoning
(play around with the seasonings, I did it to taste)
2 poblano peppers, stemmed and seeded
1/2 cup-1 cup chicken stock (depending on how thin you want your sauce)
6 oz. soft goat cheese
Instructions:
Preheat your broiler to high and brush poblanos with oil. Place on a foil-lined baking sheet, cut-side down, and boil 4-6 inches from the broiler for 10-15 minutes, or until the skin is charred. Remove from the broiler and place in a bowl, covered with plastic wrap, for 20 minutes. After this, you should be able to peel away the charred skin. I couldn't, seeing as my poblanos were very thin-fleshed, so I just threw everything in, charred and all.
Sprinkle your pork chops with seasoning and prepare them as you like. Grilled, broiled, baked, seared, however.
Heat chicken broth and goat cheese in a small saucepan, until the goat cheese has melted down. Place in a food processor with the poblano peppers and process until smooth.
Pour over pork chops and serve! I ended up browning my chops and then baking them with the sauce on them, which made them look less than appealing, but they really tasted great! It's a very versatile recipe, and I think it'd be easy to add in your own spin on the recipe for whatever tastes you're accommodating.
 |
| Served with pumpkin soup and steamed broccoli. |
Tuesday, October 9, 2012
Spicy Chicken and Tofu Veggie Stir-Fry, and a Mini-Rant
Uggggh, I wrote this up last week and never got around to posting it. >.<
Sorry, readers!
Mini-Rant!
Can we, in the food world, stop labeling everything that might have a mere smidgen of vegetable, fruit, or whole grain in it as "healthy"?
People are deceived by the word healthy. They take it to mean that the food item is nutritious, or--the even bigger fallacy--that the food is now magically light and will help them lose weight.
Your choco-vanilla-caramel-glazed-pound-cake-with-3-sticks-of-butter-and-half-a-pound-of-sugar may have an apple or a zucchini in it, but, please, people, don't play coy. It's not "healthy". Sure, there might be a few more vitamins added, or some fiber, but COME ON. It's still 400+ calories a slice and loaded with carbs and fats (which, no, are not inherently bad, but I digress).
When your pie or crumble contains a few hefty cups of sugar, it's no longer light, no matter how much fruit you put in it or how many antioxidants are in those berries.
I feel like people get duped by all the hefty mislabeling of food already--can we not contribute? Let's just call a spade a spade and stop trying to fool ourselves that a buttery, sugary dessert can be eaten in large quantities with no consequences to our health and waistline.
The secret is not throwing a healthy food item into your baked goods--the secret is self-control and moderation.
/Mini-Rant
On with food!
It's stir-fry week. Why? I have a lot of random veggies, cheaper meats, and don't want to spend much time cooking.
Stir-fries are fantastic because it's so easy to use whatever meat or vegetables you have on hand. And it's quick and a lot of food for very little money!
Ingredients:
1 1/2 lb. chicken breast, in bite-sized pieces (I only had 1 chicken breast, so I also used about 300 g. firm tofu)
2-inch knob of ginger, cut into matchsticks
1 T. cornstarch
2 eggs, whisked
1/2 lb. bacon (I used a bit less...about 5 slices), chopped
1 small head of broccoli florets, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 bunch of scallions, chopped into 1/2 inch pieces
1 T. chili-garlic paste, such as Sambal Oelek
2 T. brown sugar
1/2 cup soy sauce
Instructions:
Toss chicken, tofu (if using), ginger, cornstarch, and eggs in a bowl and set aside.
In a small bowl, whisk together the chili paste, soy sauce, and brown sugar. Set aside.
Chop all vegetables, set aside.
Chop bacon. Yup, set aside.
Heat a wok or a large, deep skillet over high heat (woks are really better for this). Toss in the bacon and cook for 4-5 minutes, until well-browned and fat has rendered out.
Add the chicken mixture. Cook until browned and mostly cooked-through. ALWAYS STIRRING.
Add the peppers and scallions. Cook for 2-3 minutes, then add the broccoli, and cook for another few minutes. ALWAYS STIRRING.
Add the sauce. Turn the heat down to medium-high heat (closer to medium, really), bring to a simmer, stir frequently, and cook until the vegetables are cooked and the sauce thickens up.
Remove from heat and serve, over rice if desired! I didn't have rice, so I cooked up some quinoa in chicken broth, water, and a bit of soy sauce.
Enjoy!
Sorry, readers!
Mini-Rant!
Can we, in the food world, stop labeling everything that might have a mere smidgen of vegetable, fruit, or whole grain in it as "healthy"?
People are deceived by the word healthy. They take it to mean that the food item is nutritious, or--the even bigger fallacy--that the food is now magically light and will help them lose weight.
Your choco-vanilla-caramel-glazed-pound-cake-with-3-sticks-of-butter-and-half-a-pound-of-sugar may have an apple or a zucchini in it, but, please, people, don't play coy. It's not "healthy". Sure, there might be a few more vitamins added, or some fiber, but COME ON. It's still 400+ calories a slice and loaded with carbs and fats (which, no, are not inherently bad, but I digress).
When your pie or crumble contains a few hefty cups of sugar, it's no longer light, no matter how much fruit you put in it or how many antioxidants are in those berries.
I feel like people get duped by all the hefty mislabeling of food already--can we not contribute? Let's just call a spade a spade and stop trying to fool ourselves that a buttery, sugary dessert can be eaten in large quantities with no consequences to our health and waistline.
The secret is not throwing a healthy food item into your baked goods--the secret is self-control and moderation.
/Mini-Rant
On with food!
It's stir-fry week. Why? I have a lot of random veggies, cheaper meats, and don't want to spend much time cooking.
Stir-fries are fantastic because it's so easy to use whatever meat or vegetables you have on hand. And it's quick and a lot of food for very little money!
Ingredients:
1 1/2 lb. chicken breast, in bite-sized pieces (I only had 1 chicken breast, so I also used about 300 g. firm tofu)
2-inch knob of ginger, cut into matchsticks
1 T. cornstarch
2 eggs, whisked
1/2 lb. bacon (I used a bit less...about 5 slices), chopped
1 small head of broccoli florets, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 bunch of scallions, chopped into 1/2 inch pieces
1 T. chili-garlic paste, such as Sambal Oelek
2 T. brown sugar
1/2 cup soy sauce
Instructions:
Toss chicken, tofu (if using), ginger, cornstarch, and eggs in a bowl and set aside.
In a small bowl, whisk together the chili paste, soy sauce, and brown sugar. Set aside.
Chop all vegetables, set aside.
Chop bacon. Yup, set aside.
 |
| A secret of stir-fries: Place everything in order before you cook! |
Add the peppers and scallions. Cook for 2-3 minutes, then add the broccoli, and cook for another few minutes. ALWAYS STIRRING.
Add the sauce. Turn the heat down to medium-high heat (closer to medium, really), bring to a simmer, stir frequently, and cook until the vegetables are cooked and the sauce thickens up.
Enjoy!
Thursday, June 14, 2012
Chicken Broccoli Curry Casserole
This is a recipe direct from Kalyn's Kitchen, and I don't believe I made many changes at all, so here is the direct link to the recipe!
This was really flavorful and tasty, though if you're feeding a larger family, you may want to double it (or serve it with a side dish). For my husband and I, we nearly ate the whole thing! I'd say it makes 3 adult-sized meals. Then again, I also only used 3 chicken breasts. But, still, it's really good.
Ingredients:
3-4 boneless, skinless chicken breasts
2 t. poultry seasoning
Salt & pepper to taste
1 head of broccoli, chopped into bite-sized pieces
1.5 cups homemade chicken stock (or 2 cups of canned stock reduced to 1.5 cups)
1.5 cups mayonnaise (not fat free)
1-2 T. lemon juice
2-4 tsp. sweet curry powder
2-4 tsp. garam masala
2-4 tsp. hot curry powder (I used Vindaloo, because that's what I have)
(I used more than these amounts because I like really spicy flavors. Start small and add to your tastes!)
2 tsp. ground fenugreek (if you have it, mine is from Penzey's)
1/2 cup grated sharp cheddar cheese (optional, but good!)
Instructions:
Preheat your oven to 375 degrees F.
In a deep, heavy-bottomed skillet, add about 2 inches of water (enough to cover the breasts when they're added), along with a sliced lemon, and bring this to a boil. Add the chicken breasts and simmer over medium heat for 5 minutes. Remove from heat and let sit for 15 more minutes, or until the breasts are cooked through (this is poaching). Remove chicken.
Cube up the chicken and place it in the bottom of an oiled 9x9 casserole dish. Sprinkle salt & pepper (and poultry seasoning, if you have it) over the chicken.
Steam or blanche your broccoli until the broccoli is JUST cooked and bright green (you don't want it fully cooked yet). Drain and place over the chicken in the dish.
In a medium saucepan, place chicken stock and spices and whisk until combined. Cook for 2 minutes over medium heat (once it's boiling). Remove from heat and add in the mayonnaise & lemon juice. Taste the sauce and adjust your spices.
Pour over chicken and broccoli. You don't need to mix it in.
Cover and bake for 30 minutes. Remove the foil and top with the cheese, and cook it for another 10-15 minutes. Tasty tasty!
You could easily do this with turkey as well, and switch up the broccoli (or mix it in) for some cauliflower. I think adding other veggies would be feasible as well without damaging the flavors.
This was really flavorful and tasty, though if you're feeding a larger family, you may want to double it (or serve it with a side dish). For my husband and I, we nearly ate the whole thing! I'd say it makes 3 adult-sized meals. Then again, I also only used 3 chicken breasts. But, still, it's really good.
Ingredients:
3-4 boneless, skinless chicken breasts
2 t. poultry seasoning
Salt & pepper to taste
1 head of broccoli, chopped into bite-sized pieces
1.5 cups homemade chicken stock (or 2 cups of canned stock reduced to 1.5 cups)
1.5 cups mayonnaise (not fat free)
1-2 T. lemon juice
2-4 tsp. sweet curry powder
2-4 tsp. garam masala
2-4 tsp. hot curry powder (I used Vindaloo, because that's what I have)
(I used more than these amounts because I like really spicy flavors. Start small and add to your tastes!)
2 tsp. ground fenugreek (if you have it, mine is from Penzey's)
1/2 cup grated sharp cheddar cheese (optional, but good!)
Instructions:
Preheat your oven to 375 degrees F.
In a deep, heavy-bottomed skillet, add about 2 inches of water (enough to cover the breasts when they're added), along with a sliced lemon, and bring this to a boil. Add the chicken breasts and simmer over medium heat for 5 minutes. Remove from heat and let sit for 15 more minutes, or until the breasts are cooked through (this is poaching). Remove chicken.
Cube up the chicken and place it in the bottom of an oiled 9x9 casserole dish. Sprinkle salt & pepper (and poultry seasoning, if you have it) over the chicken.
Steam or blanche your broccoli until the broccoli is JUST cooked and bright green (you don't want it fully cooked yet). Drain and place over the chicken in the dish.
In a medium saucepan, place chicken stock and spices and whisk until combined. Cook for 2 minutes over medium heat (once it's boiling). Remove from heat and add in the mayonnaise & lemon juice. Taste the sauce and adjust your spices.
Cover and bake for 30 minutes. Remove the foil and top with the cheese, and cook it for another 10-15 minutes. Tasty tasty!
Sunday, March 25, 2012
Broccoli-Carrot Slaw with Cranberries and Almonds
Good day, everyone!
I have finally decided to sit myself down and write up a bunch of posts. I apologize for neglecting this. My motivation in the last week has been lacking. It's been problematic lately, but I'm trying to get back in the saddle.
This recipe is a nice summer side dish, especially for grilled meats and hot days. It's great if made a day ahead, too, as the flavors all get to meld together! It's very versatile, and you can remove or add any flavors you might prefer quite easily.
Ingredients:
1 head of broccoli
2-3 carrots (depending on size)
1/4 cup grated onion
1/2 cup dried cranberries (get the unsweetened kind)
1/2 cup almonds or other nut, chopped (pine nuts or sunflower seeds work very well)
A creamy, low-sugar vinaigrette dressing (the one I used will follow)
Instructions:
Grate up the broccoli stalk, and chop up the florets into tiny, bite-sized pieces. In all, you should have about 3-4 cups of broccoli (the florets included).
Grate up the carrots. You should have twice as much broccoli as carrots.
Combine the carrots, broccoli, onion, cranberries, and nuts in a large bowl. Adjust the onion to your taste (I like a little more).
Either buy a nice, tangy vinaigrette dressing, or make your own. I really like this one!
Combine with the dressing and allow to sit for at least 1 hour. Serve chilled! We had it with grilled sausage and caramelized onions.
I have finally decided to sit myself down and write up a bunch of posts. I apologize for neglecting this. My motivation in the last week has been lacking. It's been problematic lately, but I'm trying to get back in the saddle.
This recipe is a nice summer side dish, especially for grilled meats and hot days. It's great if made a day ahead, too, as the flavors all get to meld together! It's very versatile, and you can remove or add any flavors you might prefer quite easily.
Ingredients:
1 head of broccoli
2-3 carrots (depending on size)
1/4 cup grated onion
1/2 cup dried cranberries (get the unsweetened kind)
1/2 cup almonds or other nut, chopped (pine nuts or sunflower seeds work very well)
A creamy, low-sugar vinaigrette dressing (the one I used will follow)
Instructions:
Grate up the broccoli stalk, and chop up the florets into tiny, bite-sized pieces. In all, you should have about 3-4 cups of broccoli (the florets included).
Grate up the carrots. You should have twice as much broccoli as carrots.
Combine the carrots, broccoli, onion, cranberries, and nuts in a large bowl. Adjust the onion to your taste (I like a little more).
Either buy a nice, tangy vinaigrette dressing, or make your own. I really like this one!
Combine with the dressing and allow to sit for at least 1 hour. Serve chilled! We had it with grilled sausage and caramelized onions.
Thursday, February 16, 2012
Salmon with a Dill, Sour Cream, & Mustard Sauce
(And broccoli on the side. Can you tell what's been on sale lately? :P)
Ingredients:
2 salmon fillets
1/2 t. chili powder (I thought it added a nice kick)
Juice of 1 lime
Salt & pepper to taste
1 T. olive oil
3 T. onion, finely minced
2 cloves of garlic, finely minced
2 T. Dijon mustard
1/3 cup minced fresh dill
1 cup sour cream
Juice of 1 lime
Instructions:
Place the salmon on a plate and sprinkle with spices and lime juice. Cover and let sit for about an hour in the refrigerator.
Heat the olive oil in a small pan over medium heat. Sautee the onion and garlic until onion is translucent.
Add Dijon and dill and allow to cook for 2-3 minutes.
Add sour cream and lime juice. Stir together and allow to cook for a few minutes. Remove from heat and let it come to room temperature.
Preheat the oven to 400 degrees F.
Line a baking sheet with aluminum foil and spread a small amount of oil over it.
Place marinated salmon onto the sheet. Pour 1/3 of the sauce over salmon. Bake for 20 minutes, or until salmon is opaque in the center.
I tossed the broccoli in garlic, salt, pepper, and olive oil and just placed it on the same sheet.
When done, use the rest of the sauce as you desire (I thought it was tasty on the broccoli, too!).
Ingredients:
2 salmon fillets
1/2 t. chili powder (I thought it added a nice kick)
Juice of 1 lime
Salt & pepper to taste
1 T. olive oil
3 T. onion, finely minced
2 cloves of garlic, finely minced
2 T. Dijon mustard
1/3 cup minced fresh dill
1 cup sour cream
Juice of 1 lime
Instructions:
Place the salmon on a plate and sprinkle with spices and lime juice. Cover and let sit for about an hour in the refrigerator.
Heat the olive oil in a small pan over medium heat. Sautee the onion and garlic until onion is translucent.
Add Dijon and dill and allow to cook for 2-3 minutes.
Add sour cream and lime juice. Stir together and allow to cook for a few minutes. Remove from heat and let it come to room temperature.
Preheat the oven to 400 degrees F.
Line a baking sheet with aluminum foil and spread a small amount of oil over it.
Place marinated salmon onto the sheet. Pour 1/3 of the sauce over salmon. Bake for 20 minutes, or until salmon is opaque in the center.
I tossed the broccoli in garlic, salt, pepper, and olive oil and just placed it on the same sheet.
When done, use the rest of the sauce as you desire (I thought it was tasty on the broccoli, too!).
Friday, January 13, 2012
Lemon-Parmesan Broccoli and Simple Veggie-Chicken Soup
Posting two recipes today because it's Friday, and we have a busy weekend coming up because Charles is getting ready to head to London for three weeks for work. Also, by now, we have enough leftovers in the fridge to survive the weekend without really cooking! :D Hope everyone is having a good Friday the 13th! Keep on cookin'!
The broccoli with the chicken dish is quite simple and no-hassle. Really fresh and tasty, too!
Ingredients:
2 heads of broccoli, florets trimmed off at about the 2 inch mark (I always include some stem because it's good for you!)
2 T. olive oil
2 cloves of garlic, minced
Zest of 1/2 a lemon
Juice of 1/2 a lemon
1/4-1/2 cup parmesan cheese, finely grated (to your tastes)
Salt & pepper to taste
Instructions:
Place 1 T. olive oil in the bottom of a baking dish to coat.
Place broccoli florets, garlic, zest, and salt & pepper into the dish. Toss together.
Squeeze 1/2 lemon over broccoli.
Top with cheese.
Bake at 350 F for 25-30 minutes, or until the broccoli stems are tender when pierced with a fork.
Now, the soup was something I made for Charles because he had a cold and I always think chicken noodle soup is soothing. But, being on low carb, no noodles allowed! So I tossed something together that had the basic ingredients of chicken noodle, but with more veggies.
Ingredients:
2 T. olive oil
1 large onion, quartered and thinly sliced
3 medium carrots, diced
2 stalks celery, diced
2-3 cups of any greens/veggies you like/have on hand (I had a frozen "edamame blend" that has broccoli, green beans, edamame, asparagus, and spinach)
1 T. dried thyme
1 T. dried rosemary, crushed
2 bay leaves
6 cups of chicken stock/broth
4 cups of water
Salt & pepper to taste
Instructions:
Heat olive oil in a large soup pot over medium heat. Sautee onions, carrot, and celery until the onions are translucent and the carrots are slightly tender.
Add greens and spices/herbs and cook until almost tender/cooked (this will vary depending on what you use).
Add broth and water and bring to a simmer (excuse my block of broth; it was homemade and frozen). Simmer for 30 minutes, or until time to serve. Season with salt & pepper to taste.
Serve hot! I garnished mine with a poached egg, as I wanted some protein :).
It's nothing super special, but it's good for you and comforting when you're sick.
The broccoli with the chicken dish is quite simple and no-hassle. Really fresh and tasty, too!
Ingredients:
2 heads of broccoli, florets trimmed off at about the 2 inch mark (I always include some stem because it's good for you!)
2 T. olive oil
2 cloves of garlic, minced
Zest of 1/2 a lemon
Juice of 1/2 a lemon
1/4-1/2 cup parmesan cheese, finely grated (to your tastes)
Salt & pepper to taste
Instructions:
Place 1 T. olive oil in the bottom of a baking dish to coat.
Place broccoli florets, garlic, zest, and salt & pepper into the dish. Toss together.
Squeeze 1/2 lemon over broccoli.
Top with cheese.
Bake at 350 F for 25-30 minutes, or until the broccoli stems are tender when pierced with a fork.
Now, the soup was something I made for Charles because he had a cold and I always think chicken noodle soup is soothing. But, being on low carb, no noodles allowed! So I tossed something together that had the basic ingredients of chicken noodle, but with more veggies.
Ingredients:
2 T. olive oil
1 large onion, quartered and thinly sliced
3 medium carrots, diced
2 stalks celery, diced
2-3 cups of any greens/veggies you like/have on hand (I had a frozen "edamame blend" that has broccoli, green beans, edamame, asparagus, and spinach)
1 T. dried thyme
1 T. dried rosemary, crushed
2 bay leaves
6 cups of chicken stock/broth
4 cups of water
Salt & pepper to taste
Instructions:
Heat olive oil in a large soup pot over medium heat. Sautee onions, carrot, and celery until the onions are translucent and the carrots are slightly tender.
Add greens and spices/herbs and cook until almost tender/cooked (this will vary depending on what you use).
Add broth and water and bring to a simmer (excuse my block of broth; it was homemade and frozen). Simmer for 30 minutes, or until time to serve. Season with salt & pepper to taste.
Serve hot! I garnished mine with a poached egg, as I wanted some protein :).
It's nothing super special, but it's good for you and comforting when you're sick.
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