Posts Tagged ‘Broccoli’

Steamed Broccoli

Wednesday, February 19th, 2014
Steamed Broccoli

Steamed Broccoli

Steamed Broccoli

Steaming vegetables is a light and healthy cooking method.  The vegetables retain a lot of nutrients with this gently heat, keeping their colors bright and vibrant.  Dress-up steamed vegetables with a light and tangy dressing.
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Broccoli Beef with Tamarind Molasses Lime Sauce

Wednesday, February 5th, 2014
Broccoli Beef with Tamarind Molasses Lime Sauce

Broccoli Beef with Tamarind Molasses Lime Sauce

Broccoli Beef with Tamarind Molasses Lime Sauce

Two weeks ago for dinner I was planning to make a broccoli dish out of my cookbook Tender, by Nigel Slater.  I absolutely love this gorgeous cookbook.  It’s so well put together — the photos, the writing, and of course, the recipes.  Reading and perusing through the book makes me want to jump into author Nigel Slater’s garden.

Anyway, at the time my husband and I were doing this two week elimination meal plan, and finding recipes in cookbooks was a bit challenging.  Needless to say, between the elimination diet restrictions (no sugar, soy or wheat – so most condiments from the fridge to create a sauce was out of the question) and what I purchased from the grocery, only about three ingredients remained from the original recipe.
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Roasted Romanesco Broccoli Steaks

Friday, February 10th, 2012
Roasted Romanesco Broccoli Steak 2

Roasted Romanesco Broccoli Steak 2

Roasted Romanesco Broccoli Steaks

Romanesco broccoli is actually more a type of cauliflower, and it’s first known to have come from Italy, hence the name.  The flavor is a bit between broccoli and cauliflower, but more creamy and nutty, and not quite as harsh as cauliflower.  When I roasted it, it almost seemed to have the similar sweet aftertaste of an artichoke.  I like slicing it in steaks and roasting it to show-off it’s beautiful patterning.

The light green Romanesco broccoli is a very beautiful, mathematical vegetable.  The buds showcase a fractal pattern and the spirals are an example of the Fibonacci series, in edible form!
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Broccoli Rabe and Sausage Pasta

Sunday, April 17th, 2011
Broccoli Rabe and Sausage Pasta

Broccoli Rabe and Sausage Pasta

Broccoli Rabe and Sausage Pasta

Adapted from The Art of Simple Food, by Alice Waters

Here’s another quick and easy pasta dish for those weeknights when you would like to get dinner on the table as soon as possible.  Also, the ingredients necessary for this dish keep for a while in the refrigerator, so they are great to keep on hand.  You could also substitute spinach (fresh or frozen) or Swiss chard for the broccoli.  For a vegetarian version, skip the sausage and use more olive oil to sauté the onions.  I would also add more onion and greens then to boost the flavor.
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Broccoli in Coconut Cashew Sauce

Sunday, April 3rd, 2011
Broccoli with Coconut Cashew Sauce

Broccoli with Coconut Cashew Sauce

Broccoli in Coconut Cashew Sauce

Adapted from 660 Curries by Raghavan Iyer

Here’s another dish from 660 Curries.  The dish in the cookbook calls for using cauliflower, which sounds delicious as well.  It is a bit of a rich dish, with the coconut and the cashew.  Serve on a bed of rice and this dish is sure to be a crowd pleaser.
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