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Posts Tagged ‘Broccoli’

Dijon Roasted Broccoli

Posted in Healthy, Sides, Super-Easy, Vegetables, Vegetarian, tagged , on May 30, 2012 | 9 Comments »

Have you ever read something that was so ludicrous, so insane, so out of place, that you read and re-read it before you were able to figure out that you aren’t the crazy one? If you have never had the pleasure of encountering something quite this hilariously crazy, let me tell you about what happened to me last week.

It’s started out pretty normal. A request for a quote came to my company, it landed on my desk. I briefly noticed that it wasn’t from a customer I recognized, so I stuck it on the back of my pile of work. I finally got to this quote request, and started to read a list of items.

Before we go forward, I’d like to note, for those who don’t know this yet, that I sell electronics. That’s why I sat reading this paper, again and again. I kept thinking I would see some electronics in that list.

But I didn’t. I read it again, and once again, all I saw was a request for a quote on a battle rifle. And a suppressor. Among other firearms and accessories.

You read that right. Battle rifles. They wanted battle rifles. And so, in talk of emails I never thought I would have to send, I typed up an email to the customer informing him that my company doesn’t sell firearms or military equipment.

Rumor has it that someone else in my department got a purchase order for a bunch of Chinese food. The world is a weird place my friends.

Unlike this Broccoli, which is so easy to make and absolutely delicious.

You might want to make a lot of it though, or you might be in need of a battle rifle. And I can’t help you with that.

Dijon Roasted Broccoli:

Ingredients:
1 lb broccoli florets, I used frozen
1/4 cup olive oil
2 Tablespoons Dijon mustard
1/2 Tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper

Instructions:
Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.

Lay the broccoli out on the cookie sheet.

In a small bowl, combine the oil, mustard, lemon juice, salt and pepper. Whisk to combine. Toss the dressing over the broccoli to combine evenly.

Bake at 400 degrees for ten minutes. Serve hot.

Enjoy!

Thanks for stopping by! I hope you all enjoy this light and healthy recipe in the aftermath of all that cheesecake and fudge! -Miriam

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Zucchini and Broccoli Soup

Posted in Healthy, Soups, Super-Easy, tagged , , , on March 18, 2012 | 9 Comments »

I think that every time I post a soup recipe, I precede it with a long introduction about my love of soups. Are you tired of the introduction yet? Because if not, I can totally talk about it again. Or I can steer you to the other soup recipes on this blog. And in place of an introduction, I can go on a little rant about the New iPod.

Don’t get me wrong. I’m typing this on my iPhone, and really love all things apple. But! Here’s what I don’t get- why the lines outside electronics retailers on Release Day?

Let’s say you have the 500+ bucks to drop on a new iPad, and have been waiting excitedly for the new release. Would it kill you to wait until the next day, or even a week? Or sell your dignity for an extra day with the new toy. Your choice.

Speaking of waiting, don’t wait to make this fabulous soup. It’s healthy, it’s filling, and it’s totally delicious.

Zucchini and Broccoli Soup:
Ingredients:
Olive oil, for frying
2 large onions
3 cloves garlic
3 large zucchini
2 pounds frozen cut broccoli, defrosted
2 cups vegetable broth
6-8 cups water
1 can white beans (optional)
Salt and black pepper, to taste

Instructions:
Heat olive oil in a large pot. Dice onions and add to hot oil. Sauté over medium-low flame.
Meanwhile, mince garlic cloves and add to pot. Sauté until onions are translucent.
Cut zucchini into half rings (no need to cut too small, they will be puréed later on.) Add the zucchini and the defrosted broccoli to the pot. Keep flame on low and sauté vegetables until they are starting to soften.
Add vegetable broth and water and bring pot to a boil. Lower flame and leave to simmer until vegetables are limp. (About half an hour to forty five minutes.)
Add beans, if desired. Remove pot from heat and purée with an immersion blender until smooth. Add salt and pepper to taste.


Enjoy!

Thanks for stopping by! And if you have some chometz leftover in your pantry- stay tuned! I have some great recipes to use it up! -Miriam

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Broccoli Kugel Muffins

Posted in Appetizers, Healthy, Sides, Super-Easy, Traditional, Vegetables, tagged , , on January 26, 2012 | 21 Comments »

I recently posed the question on twitter: “how does one describe broccoli kugel to non-Kosher eating folks?”

For someone like me, who grew up eating kosher, Jewish style foods, kugel is a no-brainer. But when you stop and think about it, try to determine how one can define kugel, it gets infinitely complicated. Is it a side dish? Maybe. Is it savory? Occasionally. A sweet dish? Can be. Something eaten on Shabbos (sabbath)? Often times. Is there one blanket definition of kugel? Sadly not. So while my Jewish readers will probably know exactly what a broccoli kugel is, it may be perplexing to my non-Jewish readers.

What exactly is a broccoli kugel, you may be asking yourself. Well, according to my helpful twitter followers, it’s a crustless quiche, it’s a broccoli souffle, it’s a savory broccoli pudding, uh, yuck. Obviously it’s difficult to define. Here’s what I can tell you. These are delicious, soft pillows of broccoli goodness. You can eat them as a healthy and delicious side dish at a meal, or as a snack when you don’t want to break the calirometer. Is that a word?

Regardless of their ability to be defined, these are delicious. Make them, I’m sure you’ll agree.

Broccoli Kugel Muffins:

Ingredients:

1 lb frozen broccoli florets

1 small onion, diced and sauteed.

1/2 cup low fat mayonaise

2 eggs

1/2 cup whole wheat bread crumbs

2 teaspoons salt

1/4 teaspoon black pepper

1 tsp garlic powder or 1 cube frozen garlic

1/2 teaspoon baking powder

bread crumbs for sprinkling, optional

Instructions:

Preheat oven to 350. Line a muffin pan with paper muffin liners.

Boil broccoli in salted water until just tender. Drain.

In a large mixing bowl, mash broccoli with a potato masher. (You don’t want it totally mashed- leave some texture.)

Add remaining ingredients, stir will to combine.

Fill muffin pans almost to the top with broccoli mixture. If desired, sprinkle tops with additional bread crumbs.

Bake at 350 for 25-30 minutes, until lightly browned at the edges and set.

Enjoy!

Stay tuned for some exciting news…and as always, thanks for stopping by!

-Miriam

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