Broccoli and Chickpea Salad

I'm not a huge broccoli fan. I don't know whether it's the flavor or texture, or if it has to do with eating it raw or cooked.  In fact the only way I really like eating broccoli is when it's in the classic Broccoli Salad that everyone is familiar with.  But, since I'm able to grow it in my garden and I do eat it on a regular basis, I'm going to keep working at learning to love and appreciate it.  And, after reading the book "French Kids Eat Everything" (fabulous book!!!!),  I'm even more inspired to keep learning to like, even love, those few remaining vegetables that aren't my favorites!

This recipe is surprisingly good.  Steaming and chopping the broccoli a bit really helps the texture (at least in my opinion!).  

Source:  adapted from marthastewart.com

4 c. broccoli florets

15 oz. can chickpeas, rinsed and drained

5 sliced scallions

1/2 c. chopped fresh Italian parsley

1/3 c. pine nuts, toasted

1 clove garlic, minced

2 t. Dijon mustard

1 t. honey

1 T. grated lemon zest

1/4 c. fresh lemon juice

6 T. extra-virgin olive oil

Coarse sea salt and freshly ground black pepper

In a large bowl, combine garlic, mustard, honey, lemon zest and juice.  Slowly add oil, whisking to emulsify, and season with salt and pepper.

Steam broccoli florets until just tender, 5-7 min.  Once cool, chop, add to dressing,  and combine with chickpeas, scallions, parsley, and pine nuts.

Cook's note:  Refrigerate salad in an airtight container up to two days.

Serves 4.

Spicy Broccoli

The last of the year's broccoli went into this recipe.  So sad to see the broccoli season come to an end....

Source:  Adapted from Everyday Food magazine, December 2011

1 t. olive oil

1/2 T. soy sauce

1/2 T. rice vinegar

1 small garlic clove, minced

1/8 t. red-pepper flakes

1 1/2 c. broccoli florets

In small bowl, combine oil, soy sauce, vinegar, garlic and red-pepper flakes.

Set steamer basket in a saucepan with 2" simmering water.  Add broccoli, cover, and steam until crisp-tender, 4 minutes.

Toss broccoli with soy sauce mixture.

Serves 2.

Note: The broccoli is intended to be accompanied with glazed salmon and brown rice, and works great for leftovers.  Here's the link to the original recipe:
http://allthingsandrea.blogspot.com/2011/12/tonights-dinner.html

Broccoli Chowder with Corn and Bacon

Even without the bacon, this recipe is still yummy!!

Source:  Everyday Food magazine, Sept. 2008

4 slices bacon, cut into 1" pieces

1 medium onion, chopped

1/4 c. all-purpose flour

2 cans (14.5 oz. each) chicken broth

1 large baking potato, peeled and diced

1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

1 package (10 oz.) frozen corn kernels

1/2 t. dried thyme

1 c. whole milk

coarse salt and ground pepper

In a large pot, cook bacon over medium-low heat, stirring occasionally, until crisp, 8-10 minutes.  Using a slotted spoon, transfer to a paper-towel-lined plate.  Increase heat to medium.  Cook onion, stirring until it begins to soften, 6-8 minutes.

Add flour; cook, stirring constantly, 30 seconds.  Add broth and potato; bring to a boil.  Reduce heat to a simmer; cook until potato is tender, about 10 minutes.  Add broccoli, corn, thyme and milk; cook until broccoli is crisp-tender, 8-10 minutes.  Season with salt and pepper.  Serve topped with bacon.

Broccoli with Parmesan and Walnuts

Source:  Everyday Food magazine, October 2011  

2 T. extra-virgin olive oil

1 head broccoli, trimmed and cut into florets

1 garlic clove, thinly sliced

1/4 - 1/2 t. red pepper flakes

coarse salt

ground pepper

2 t. finely grated lemon zest

1 T. fresh lemon juice

1/4 c. grated Parmesan cheese

1/2 c. chopped toasted walnuts

In a large skillet, heat olive oil over medium high heat.  Add broccoli and cook until broccoli begins to brown, about 4 minutes.  Add garlic and cook, stirring occasionally, until broccoli is crisp-tender and garlic begins to brown, about 3 minutes.  Add red pepper flakes, season with salt and pepper, and transfer to a serving bowl.  Toss with lemon zest, lemon juice, Parmesan and walnuts.  Serve warm or at room temperature.

Serves 4

Sesame Broccoli

Source: Adapted from Everyday Food magazine, June 2009

1 lb. broccoli florets

2 T. olive oil

1 T. soy sauce

2 t. fresh lemon juice

1 t. sesame seeds, toasted

On a rimmed baking sheet, toss broccoli with olive oil.  Roast at 450 degrees until browned, about 20 minutes.  Toss with soy sauce, lemon juice and sesame seeds.

Serves 4

Chicken and Vegetable Stir-Fry

My fellow gardening neighbors were heading out of town for a few days, so they rang the door bell this morning and handed over some sugar peas from their garden that needed to be consumed.  I planted sugar SNAP peas this year, but no sugar peas, so this was quite the treat!  This recipe is perfect for spring veggies, including these baby carrots:

Actually, the carrots never got a chance to grow up since I needed to pull them to make space for the yellow squash plant that is starting to sprawl into the carrots' territory! 

Source:  Adapted from allrecipes.com

2 T. cornstarch

1 c. chicken stock

1 T. soy sauce

1 lb. skinless, boneless chicken breast, cut into strips

5 c. cut-up vegetables (such as broccoli, mushrooms, carrots, celery, red or green peppers and green onions)

1/4 t. ground ginger

1 clove garlic, crushed

4 c. hot cooked brown rice

salt and pepper to taste

Mix cornstarch, chicken stock and soy sauce.

In a large non-stick skillet, stir-fry chicken in hot oil until browned.  Remove chicken.

Add vegetables, ginger and garlic powder and stir-fry until crisp-tender.

Stir stock mixture and add.  Cook and stir until mixture boils and thickens.  Return chicken to skillet and heat through.  Serve over rice.

Yield:  4 Servings

My Notes:

For the veggies, I used broccoli, baby carrots and green onions from my garden, some local mushrooms, and my neighbor's sugar peas - so very cool!  :)

For the chicken, I simply used a roasted chicken breast from the freezer.

And, the chicken stock was home canned.  :)

Broccoli Salad

This is the classic Broccoli Salad that everyone loves.  I tried giving it a healthful tweak by using yogurt in place of the mayo.  I'm not ready to recommend that yet; there's got to be a better option, but I haven't figured it out -  I'll keep working at it!  But, I did substitute sunflower seeds for the bacon which worked nicely. 

My broccoli is continuing to produce sideshoots despite the initial rabbit onslaught, so I'm quite pleased.  :)

Source: Chambersburg BIC Church Cookbook

2 bunches broccoli, chopped (use stems also)

1/2 c. raisins*

1 med. onion, chopped*

12 slices bacon, fried and crumbled*

Dressing:

1 c. mayonnaise

1/2 c. sugar (scant)

2 T. vinegar

Mix dressing and allow to stand 2 hours.  Toss with broccoli, raisins, onion and bacon when ready to serve. 

*My variations:  try substituting craisins in place of raisins, red onion in place of onion, or sunflower seeds in place of the bacon.

Note:  The salad doesn't keep well once the dressing is added, so only add dressing to the amount of salad you plan to eat that day.

 

Update, 6/4/11

In keeping with my Local/"In Season"/Sustainable Living goals, I've been using dehydrated strawberries in place of the raisins/craisins.  

Tastes great and makes me happy!

Double Broccoli Quinoa

This was downright yummy!  I love pesto and garlic, but never would have thought to use broccoli.  Due to the rabbit competition this year, my entire broccoli harvest for the season (including the stems!) yielded only 5 cups of broccoli - exactly what I needed for this recipe.  :)

Source:  CPRS

Ingredients:

3 c. cooked quinoa*

5 c. raw broccoli, cut into small florets and stems

3 medium garlic cloves

2/3 c. sliced or slivered almonds, toasted

1/3 c. freshly grated Parmesan cheese

2 big pinches salt

2 T. fresh lemon juice

1/4 c. olive oil

1/4 c. heavy cream

Optional toppings:  slivered basil, red chili oil**, sliced avocado, crumbled feta or goat cheese

Directions:

Cook the quinoa and set aside.

Steam broccoli just long enough to take the raw edge off.  Transfer to strainer and run under cold water.  Set aside.

To make the broccoli pesto, puree 2 c. cooked broccoli, garlic, 1/2 c. almonds, Parmesan cheese, salt and lemon juice in food processor.  Drizzle in the olive oil and cream and pulse until smooth.

Just before serving, toss quinoa and remaining broccoli with about one half of the broccoli pesto.  Taste and adjust, if needed, with more pesto, salt or lemon juice.  Place on serving platter and top with remaining almonds, a drizzle of red chili oil, and additional optional toppings.

Serves 4-6

*  To cook quinoa:  rinse 1 c. quinoa in a fine-meshed strainer (if quinoa is not pre-rinsed).  In medium saucepan, heat quinoa, 2 c. water (or broth if you like), and a few big pinches of salt until boiling.  Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 min.  Quinoa is done when you can see the curlicue in each grain, and it is tender with a bit of pop to each bite.  Drain any extra water and set aside.

**  To make the red chili oil:  heat 1/2 c. olive oil in small saucepan for several minutes.  Turn off heat and stir in 1 1/2 t. crushed red pepper flakes.  Set aside and let cool, then store in refrigerator.  Bring to room temperature before using.