Tag Archives: broccoli

Hot and Nutty Broccoli

In my pantry today:

  • 1 c homemade fruit jam
  • 1 bag frozen broccoli
  • 1/2 c dry roasted peanuts
  • 3 cloves garlic
  • 1/2 sm Vidalia onion
  • 1 tbsp safflower oil
  • 1/2 tsp sesame oil
  • 1 tsp cashew butter
  • 1 packet onion gravy mix
  • 1 c water
  • 2 tsp soy sauce
  • 1 tbsp black mustard seeds
  • 1.5 tsp hot red chili powder
  • 1/2 tsp turmeric
  • 1/4 tsp cumin
  • 1/4 tsp asafoetida

Let’s start off with a disclaimer: frozen broccoli is gross. To me. Because I am a weird elitist about the small things over which I still have control. I am not ashamed to say that I like my vegetables fresh, with that semblance of a life once lived. Ok.

As routine suggests, start out your diced onion, garlic and mustard seeds out in both oils warming to M. Mix hot red chili powder, turmeric, cumin and asafoetida into your jam and set aside. When mustard seeds begin popping add in peanuts and stir fry for a moment, then melt in your jam and cashew butter. Stir gravy packet with water and add in as the whole pan comes back to a low boil. Dump in frozen broccoli, cover and wait for the frozen bastards to come back to life. Only to die once more, leaving your teeth yearning for vegetable blood. Stir it all together and serve immediately over rice or let sit for up to an hour. This is a 5 spoon meal that frozen broccoli takes down to a 3. I will shake my fist at the sky and try again.

 

1 Meat and 2 Sides (or, “One Cannot Tame Wild Rice”)

In my pantry today:

  • 5 chicken breast tenders
  • 3 c broccoli florets
  • 1 package Mahatma® long grain & wild rice
  • 2 tbsp garlic paste
  • 2 tbsp lemon juice
  • 1 tsp butter
  • 4 tsp safflower oil
  • 1 tsp hot red chili powder
  • 2 tsp garlic powder
  • 2/3 tsp black pepper
  • 1/4 tsp salt
  • 1/2 c water
  • 1/4 c Parmesan cheese

Take your thawed tenders out of the fridge and set them up to spend the morning with a rub of 1 tbsp lemon juice and 2 tbsp garlic paste. When it’s time to begin cooking, go ahead and start your rice, and when you hit the “reduce heat & cover” portion of things go ahead and start 2 tsp of safflower oil warming to MH. When full heat is in the house, invite the chicken over. Sear all sides of the tenders and let the garlic paste brown, but not burn. As they cook, cut each tender into 2-4 pieces and when they begin sticking, add 1/4 c water, toss and scrape up any brown bits. Sprinkle in 1/2 tsp red hot chili powder and 1 extra tsp of garlic powder (for good, garlicky measure) then add the other 1/4 c water turn the burner to L and cover.

Now address your broccoli. In a large bowl, drizzle on 2 tsp of safflower oil and sprinkle on your remaining seasonings; toss the florets by hand as your fingers better know what needs oilin’ than might a mere fork. Spread them out on a non-stick cookie sheet and bake at 400° for 7m. Then take them out of the oven, sprinkle 1/4 c Parmesan cheese on top and return to the oven for another 3-4m. For more good measure, uncover your chicken and sprinkle it, too with 1/4 c Parmesan cheese and re-cover until eating time.

Serve chicken and broccoli over (or beside — I’m not here to judge anybody by preposition) the rice mixture you bought on a whim but now reminds you why you do not like wild rice. This meal might’ve gotten 5 spoons were it served with some kind of flavorful pasta with a light sauce, but instead the swamp-butt flavor of wild rice takes it down to 3 spoons.

 

Double-Duty Cheese & Broccoli Bake

In my pantry today:

  • 3 c raw broccoli tops
  • 2 c leftover hibachi rice
  • 1 c shredded sharp cheddar cheese
  • 1/2 c shredded mozzerella
  • 3 saved packets of Chik-Fil-A® croutons
  • 2 c unsweetened almond milk
  • 1 tbsp garlic paste
  • 1 tsp black pepper
  • 1/2 tsp Greek seasoning
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1/2 tsp asafoetida
  • 1/8 tsp cinnamon

By gum, if there’s any way to make copious amounts of cheese a healthy addition to the human diet I will find it. Today was a battle I won with the tools of a mad, desperate woman. And also a lot of cheese. Start out by cutting your florets from the stem and pick apart most with your fingers so that various sizes of broccoli exist in your casserole dish. Set aside and move to a small sauce pan that’s melting your butter. Once melted, add milk, garlic paste and seasonings. Stir in cheeses and rice; once stirred, pour over the eagerly awaiting broccoli. Mix everything together real good ‘n stuff, then crumble the croutons in their packets and sift out over the fray. Cover and bake at 350° for 30-45 minutes. Because I am some kind of elitist, apparently, about vegetable texture I can only give this 3 spoons. If you enjoy broccoli at this color and consistency, godspeed.

 

Leftover Lunch (& More Oven-Fried Broccoli)

In my pantry today:

  • 2 c leftover Basmati rice
  • 3 tbsp minced onion
  • 2 tbsp butter
  • 1 tbsp kala jeera
  • 1 tbsp ground golden flax seeds
  • 1/2 tsp turmeric
  • 1 tsp coriander
  • 1 tsp garlic powder
  • 1/8 tsp cinnamon
  • 1/2 tsp asafoetida

I’m making more oven-fried broccoli for lunch. It was, indeed, delicious enough to warrant an immediate do-over, but just broccoli makes for a lonely lunch. What to do?

Fluff up that cold half-pot of rice from the fridge. Put onion and jeera in a cold pan with your butter and crank it to M. Once the butter is melted, reduce heat to L and let sit for as long as you got — I’ll have had about an hour under my belt before I move to the next step:

Go ahead and have your seasonings mixed together in a dainty cup or some such nonsense. Turn the pan back up to M and begin mixing in rice with the seasoning blend. Fluff and stir until everything is warm, the serve under the much esteemed broccoli. Bazow! 5 spoons!