Broccoli Corn Bake

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.

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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
dash pepper

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.

Thai-Style Broccoli Salad

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.jpg

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.

Shaved Broccoli and Brussels Sprouts Slaw

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.jpg

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.

Red Cabbage Slaw with Broccoli and Red Pepper

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??

Red Cabbage Slaw with Broccoli and Red Pepper

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Western Broccoli Salad

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.

The Day of Broccoli

We’ve had a few changes in plan as Christmas has approached, but yesterday was the day of broccoli. Without intending to, we have had broccoli several times yesterday. I made Broccoli and Cheese soup for lunch yesterday with garlic bread and last night we ate pork chops, broccoli salad, and cheesy hashbrowns.

Quickly, I am posting the recipes. If you are still looking for a Christmas recipe for a side, the Broccoli Grape Salad I made last night was delicious! Pictures aren’t uploading at the moment, so I’ll get that to you soon!

Broccoli Grape Salad

2 bunches fresh cut broccoli, cut into bite size pieces

1 ½ c celery, chopped

1 ½ c red grapes, halved

1 c craisins

½ lb bacon, cooked crisp and crumbled

1 c sunflower seeds

Dressing Ingredients:

1 ½ c light mayonnaise

¼ c sugar

3 Tbsp vinegar

3 Tbsp milk

Place all ingredients except dressing ingredients in a large mixing bowl. Combine dressing ingredients separately. Pour dressing over broccoli mixture, stirring until combined. Cover and refrigerate for several hours to overnight allowing the blending of flavors.


Broccoli Cheese Soup


Cooking spray

1  cup  chopped onion

2  garlic cloves, minced

3  cups  fat-free, less-sodium chicken broth

1  (16-ounce) package broccoli florets

2 1/2  cups  2% reduced-fat milk

1/3  cup  all-purpose flour

1/4  teaspoon  black pepper

8  ounces  light processed cheese, cubed (such as Velveeta Light)


Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.