A few weeks ago, the broccoli in my garden was ready and nearly out of control, so I decided to incorporate it into my breakfast frittata for the week. I had a recipe from Beyond Bacon that I had been wanting to make and so I was excited to put it together. So, on Sunday evening, I found myself making this frittata. It was from a paleo cookbook, which I can appreciate, but I do wish it had a little bit of cheese in it. I think if I was to make it again (despite trying to eat mostly paleo/clean), I would add a little cheese for some additional tastiness.
1/2 c milk (recommend full-fat coconut milk)
1 lb Italian sausage
1 c broccoli, diced
1 medium red onion, diced
2 garlic cloves, minced
1 tsp chopped Italian parsley
1 tsp chopped oregano
In a large mixing bowl, beat together the eggs and milk. In a skillet, brown the sausage over medium heat. With a slotted spoon, transfer the sausage from the skillet to a towel-covered plate. Drain the fat from the skillet, except for 2 tablespoons. Saute the broccoli, onion, and garlic, until the onion pieces are translucent, about 6 minutes.
Return the sausage to the skillet and add the parsley and oregano. Stir to combine. Whisk the eggs and coconut milk together again until bubbly and frothy.
Pour the freshly whisked mixture over the top of the sausage, and transfer the skillet to the oven. Bake for 20 minutes at 400 degrees until the top just starts to brown.
We had a flag day potluck at work to celebrate the summer, which I love for a number of reasons, but also because flag day is my Grandma Freda’s birthday, and so any opportunity to celebrate on her birthday is fun. I had planned to make a salad that’s been sitting in my list for awhile, but because I was leaving town a day or two afterwards and was trying to use up some of the items in my refrigerator, I went with this curried vegetable salad instead. This is a recipe from the Minnesota Catholic Daughters Cookbook, which always has some fascinating recipes within it. It had memories of the cashew coleslaw I made earlier this spring, which was highly enjoyed by some members of the family.
Curried Vegetable Salad
2 1/2 c broccoli florets
2 1/2 c cauliflower florets
1 pkg dried cranberries
1/4 tsp minced garlic
1 1/2 tsp soy sauce
1/3 c mayonnaise
1/4 c oil
2 Tbsp + 2 tsp white vinegar
1 Tbsp brown sugar
1 1/2 tsp curry powder
Cut up fresh veggies, add cranberries. Mix together garlic, soy sauce, mayonnaise, oil, vinegar, brown sugar, and curry powder. Add to the veggie-cranberry mix and mix together. Add 1/3 c toasted slivered almonds just before serving.
Sometimes there are recipes from childhood that make no sense in terms of what I love today and what would be considered a positive intake of food. For me, one of these items is scalloped corn. I don’t eat very many casseroles, or corn, or crackers these days, but when I was going through an old recipe box when I came across a recipe for a Broccoli Corn Bake from “Norma” that I knew I wanted to try.
Broccoli Corn Bake
16 oz can creamed corn
1 package frozen broccoli (cooked and drained)
1 beaten egg
1/2 c saltine cracker crumbs (12 crackers)
1 Tbsp minced onion
2 Tbsp butter, melted
1/2 tsp salt
1/4 c cracker crumbs (6 crackers)
1 Tbsp butter, melted
Combine first eight ingredients — pour into a 1 quart casserole. Combine the last two ingredients. Sprinkle over the vegetables. Bake at 350 degrees for 35 minutes.
This is another recipe that has found its way into my recipe folder, but I’m not sure of the origins. After having done so much baking over the past four or five weeks, I was out of sugar, so I substituted honey in this recipe, and since it’s a primarily savory dish, I don’t think it made a significant impact. The peanut butter offers a nice sweetness to the broccoli, and I liked it warm and cold as I was reheating it last week.
Thai-Style Broccoli Salad
1/4 c chunky peanut butter
2 Tbsp sugar
1 1/2 Tbsp hot water
1 Tbsp lime juice
1 Tbsp soy sauce
1 1/2 tsp sesame oil
1/2 tsp red pepper flakes
2 Tbsp canola oil
3 c fresh broccoli florets
1/2 c red bell pepper, julienned
1/2 c thinly sliced onion
1 clove garlic, minced
1/4 c chopped peanuts
In a small bowl, combine the peanut butter, sugar, water, lime juice, soy sauce, sesame oil, and pepper flakes. Whisk until blended and set aside.
Heat vegetable oil over medium high in a large skillet or wok. Add the broccoli, bell pepper, onions, and garlic. Stir fry for 4 minutes or until vegetables are just tender crisp.
Remove from heat and stir in the peanut butter mixture. Toss well to combine, sprinkle on chopped peanuts and serve hot or at room temperature.
Finding a salad that will hold up for a day that doesn’t involve pasta or other grains can sometimes be a challenge. For one of the funerals we had this month, I wanted to bring a salad that would hold up, but also be a little outside the box. This recipe came from the August 2016 Cooking Light magazine and I’m so glad I made it. It’s a nice change from the usual broccoli salad with mayonnaise and sunflower seeds.
Shaved Broccoli and Brussels Sprouts Slaw
12 oz broccoli stalks
8 oz Brussels sprouts, trimmed
1/2 tsp kosher salt, divided
3 Tbsp olive oil
2 Tbsp lemon juice
2 Tbsp mayonnaise
1/2 tsp Dijon mustard
1/4 tsp black pepper
1 oz grated Parmesan cheese
1 1/2 c seedless red grapes, halved
2 Tbsp pine nuts
Thinly slice broccoli and Brussels sprouts in a food processor fitted with the slicing blade. Sprinkle with 1/4 tsp salt; toss to coat.
Combine remaining salt , oil, and next 5 ingredients (through cheese) in a small bowl, stirring with a whisk. Add dressing, grapes, and pine nuts to broccoli mixture; toss.
This week I had some friends and their daughter over for dinner and decided to try a bunch of new recipes with them. Worst option: I could always order pizza, right?
The first item I’ll share with you from the menu was a side — a red cabbage slaw. Tons of the ingredients are starting to come into season here in Iowa, and so I could find them easily in the grocery store. I missed the farmer’s market due to some traveling, so I needed to head to the store. I used basil from my own backyard and put this together for us to munch on.
The recipes are from a cookbook I purchased through a used book store, called Celebrating the Midwest Table. In fact, two of the recipes were from this cookbook, so you’ll see me refer to it again later this week.
Isn’t the salad fabulously colorful??
Have you ever experienced one of those moments when you realize that something has entered into your diet significantly? Over the past month I’ve realized that I’m eating a lot more broccoli. A lot more. My iron levels must be through the roof. I have been eating broccoli at lunch daily from the salad bar at work. But, when I get breakfast in the cafeteria, a lot of times this includes bringing a bowl full of broccoli down to my office to snack on throughout the day. There have even been a couple of times when I get to the end of the day and realize all three of my meals have included broccoli in some form.
Trying to find a different way to incorporate broccoli into my diet, I came across this recipe, which also uses ranch dressing. Some would say ranch is the ketchup of our generation. So, I searched for a recipe which incorporated broccoli and ranch and came across this recipe from Taste of Home magazine.
Western Broccoli Salad
4 cups fresh broccoli florets
1 medium tomato, chopped
1 (16 ounce) can kidney beans, rinsed and drained
3/4 cup chopped sweet onion
1 cup shredded reduced-fat Cheddar cheese
1/4 teaspoon salt
3/4 cup fat-free ranch salad dressing
Place 1 in. of water and broccoli in a skillet; bring to a boil. Boil for 1 minute. Cover and remove from the heat; let stand for 3-4 minutes or until crisp-tender. Drain and pat dry. In a serving bowl, toss the broccoli, tomato, beans, onion, cheese and salt. Drizzle with dressing; toss to coat. Cover and refrigerate until serving.