Ginger Chicken and Broccoli

Stir fry fresh broccoli and tender chicken in a light ginger sauce for an easy and quick dinner in under 30 minutes!

Ingredients:

1 cup chicken broth

2-3 tbsps soya sauce

1 tsp fresh minced ginger

2 tbsps vegetable oil, divided

2 boneless, skinless chicken breasts, cubed

2 cups broccoli florets

1 small onion, sliced

2 tbsps cornstarch

black pepper to taste

Mix broth, soya sauce and ginger together and set aside.

Heat 1 tbsp oil in a wok or skillet to medium high and cook the chicken 6-8 minutes. Remove to a plate. Then add the remaining 1 tbsp oil to the pan along with the onion and broccoli and cook 5 minutes. Add the cornstarch to the broth mixture, make a well in the center of the pan and pour it in, stirring all together. Add pepper to taste and bring to a boil. Return the chicken to the pan and reduce heat to a simmer, cooking until sauce thickens and everything is nicely coated.

Makes 3-4 servings

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Roasted Carrot and Broccoli Stems

I never knew we could eat broccoli stems, but lo and behold here they are. And they are delicious! It's like a buy-one-get-one-free deal. Buy broccoli and get the stem for free! Sweeter than the florets that we have been eating while tossing the stalks. But no more!! They can of course be made alone but I thought I'd pair them with bright carrot slices.

Ingredients:

2 broccoli stems

2 small - medium carrots

2 tbsps olive oil

salt and pepper to taste

1/2 tsp garlic powder

1/8 tsp red pepper flakes (optional)

 

Start by cutting the woody end off the broccoli stems then, using a vegetable peeler, peel off the out layer and slice thinly. Peel and slice the carrots thinly too. 

Toss together with the olive oil and season with salt, pepper, garlic powder and red pepper flakes. Spread out on a parchment lined bake sheet. Bake at 400°F for 30 minutes tossing halfway through.

I can't imagine how many broccoli stems I have thrown out over the years!

Serves 2-3

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Chicken Broccoli Divan

Use rotisserie chicken or your own precooked chicken to make this classic, comfort food staple in about 30 minutes.  

Ingredients:

2 cups cooked, chopped chicken

2 cups broccoli florets

2 tbsps butter

2 tbsps flour

1 cup chicken broth

1 cup milk

1 tsp worcestershire sauce

1/2 tsp salt

1/4 tsp pepper

1/2 cup shredded cheddar cheese

1/2 cup Panko bread crumbs

Place the chicken and broccoli in an oiled 13 X 9" baking dish.

To make the creamy Béchamel sauce melt the butter in a medium saucepan then add the flour and cook for 1 minute. Whisk in the milk, broth and worcestershire sauce and cook on medium heat to slightly thicken. Remove from heat and add salt, pepper and cheese and pour over the chicken and broccoli.

Sprinkle with Panko

Bake at 350°F for 25-30 minutes

Makes 3-4 servings

Adapted from: cooktopcove.com

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Crustless Broccoli Quiche

When someone in the house has had dental surgery it's a challenge to find nutritious meals that they can easily eat. Enter the egg, one of nature's little wonders. And going crustless is not only healthier but easier to eat.

Ingredients:

1/3 cup shredded onion

1 tsp minced garlic

1 cup cooked and chopped broccoli

6 eggs

1 cup 10% cream

1/2 tsp sea salt

1/2 tsp black pepper

1 small potato, thinly sliced using a mandolin if possible

1 tbsp olive oil

1 1/4 cups shredded cheese (I used jalapeño Monterey Jack)

Get the potato slices ready first. Heat olive oil in a large skillet and add the potato slices. Fry for 5-6 minutes on medium heat until tender, then add the onion and garlic and cook another 2-3 minutes.

In a large bowl beat the eggs, then add the cream, salt and pepper and broccoli. Pour into an oiled 10" pie plate and top with the potatoes, onion and garlic. Finally sprinkle the cheese on top.

Bake at 350°F for 32-34 minutes or until a knife in the center comes out clean.

Let stant 4-5 minutes before slicing in.

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Garlicky Roasted Broccoli

A simple side dish.  Love the garlic.

All you need is:

1 head broccoli
6 garlic cloves
1 tsp chili powder
1 tsp lemon pepper
 1/4 cup olive oil

Take the broccoli and and cut into flowerets.  Chop the garlic. Toss together with the olive oil. 
Spread on a parchment lined baking sheet and sprinkle with chili powder and lemon pepper.

Roast in a 425F oven for  10 mins, toss, then return to the oven for 5 minutes more.

Sweet Chili Broccoli

Here's a quick Asian-inspired side dish.

1 head of broccoli, cut in flowerets
1/2 red onion, thinly sliced
1/4 - 1/2 cup sweet chili sauce (depending on how big your broccoli is)
1 tbsp vegetable oil
salt and pepper to taste
2 tbsps water
a handful of sliced almonds

In a wok or frying pan, heat the vegetable oil.  Then add the sliced onions and cook just until translucent, about 3-4 minutes. 

Add broccoli, sauce, water, salt and pepper to your pan and toss together.  

Cover and cook on medium 5-6 minutes, adding the almonds in the last minute or two.

Broccoli Cranberry Salad

This salad only takes a few minutes to prepare and is a nice change from salads made with lettuce.  Makes a tasty lunch for school or work.

Ingredients:

5 cups broccoli flowerets
1/2 red onion, chopped
1 cup shredded old cheddar cheese
1 cup dried cranberries
1/4 cup pine nuts
1 tsp sesame seeds
1/4 cup real bacon bits

Dressing:

1 cup light mayo (or mayo-style dressing)
1/4 cup sugar
2 tbsps red wine vinegar
1/2 tsp salt
1/4 tsp pepper

Put large flowerets of broccoli in pot and bring to a boil. Cook about 6 minutes.  You want your broccoli crisp.  Rinse in cold water to stop the cooking process.  Cut into bite-size flowerets.

While broccoli is cooking, combine the ingredients for the dressing. 

About 1 hour before serving combine salad and dressing, refrigerate.

When ready to serve toss in pine nuts, sesame seeds and bacon bits.  Even good the next day....the cranberries get softer, but the pine nuts don't.

Serves 6-8 

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