Marina Loos Beef with Broccoli ( AKA Mei Rice's Recipe)

 Ingredients

This budget stretcher is both flavorful and nutritious. A dish you won't get tired of. What a great way to treat the broccoli and the taste buds!

½ lb. flank steak, or beef cut from a roast

1 bunch broccoli

1 cup oil

¾ tsp salt

1 tsp sugar

2 tsp dry sherry

3 Tbsp water

Marinade:

2 tsp light soy sauce

1 tsp sugar

pinch of salt

1 tsp baking soda

2 tsp cornstarch

3 Tbsp water

1 Tbsp oil

Sauce:

2 tsp oyster sauce or light soy sauce

1 tsp sugar

1 tsp cornstarch mixed with 3 Tbsp water

Thinly slice beef across the grain. Combine beef and marinade ingredients (except oil) in a mixing bowl. Marinate beef for 30 minutes. Add 1 Tbsp oil and mix well. Set aside for several hours.

Peel the tough outer layer from the stems of the broccoli. Rinse broccoli in cold water and drain. Separate the flowerets. Cut the large stems diagonally into 1 inch thick pieces.

Heat oil in wok over high heat until very hot. Add beef. Stir quickly to separate the meat. When all the meat has changed colour, drain well in a strainer. Set aside. Save oil. Clean wok.

Heat 3 Tbsp oil in wok over high heat until hot. Add broccoli. Stir quickly for about 1 minute so that broccoli pieces are well coated with oil. Add salt, sugar, and sherry. Stir for half a minute. Add water. Cover and cook on high heat for 2 minutes. Pour off all liquid.

Return beef to wok. Mix well with broccoli. Stir in sauce. Keep stirring until sauce thickens and meat and vegetables are evenly coated. Serve hot.

Mei is a pro stir frying. I asked her to come over to show me what I'm not doing right.

Not that I stir fry a lot so most likely the I'll forget!

BROCCOLI CAULIFLOWER CASSEROLE

This recipe was posted on another private forum I'm on by a wonderful lady named Joyce...I'm so glad she ran across this recipe.  It's going in my "keepers" file for sure.  I used fresh broccoli and cauliflower instead of frozen....Bob deemed this a winner...so did I...it's SO GOOD!-- This is Carol's review

BROCCOLI CAULIFLOWER CASSEROLE 

(Source: McCormick.com)

"This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch."

1/2 c. fine dry bread crumbs

1/4 c. plus 2 Tbsp. grated Parmesan cheese, divided

2 Tbsp. butter, melted

1 1/2 tsp. Italian seasoning, divided

1 (16 oz.) frozen broccoli florets, thawed (I used fresh)

1 (16 oz.) pkg. frozen cauliflower florets, thawed (I used fresh)*

2 Tbsp. butter

1 Large onion, chopped (1 c.)

2 Tbsp. all-purpose flour

1 tsp. garlic salt (I used garlic powder)

1/4 tsp. black pepper, coarse ground

1 1/4 c. milk

4 oz.  cream cheese, cut-up

Preheat oven to 350 degrees. 

Mix bread crumbs, 2 Tbsp. Parmesan cheese, 2 Tbsp.melted butter and 1/2 tsp. Italian seasoning in small bowl; set aside. Cut up any large broccoli florets or cauliflower into bite-size pieces.

Melt 2 Tbsp. butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 tsp. Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 c. Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish (I sprayed the pan with cooking spray). Sprinkle top evenly with crumb mixture

Bake 40 minutes or until heated through and top is lightly browned.

Makes 10 servings.

This would be a great side dish for the holidays!

* since fresh veggies take longer to cook I place foil over the dish and baked for the 40 minutes. I removed foil after 40 and let the top brown.

Lazarus Restaurant* Broccoli Mushroom Chowder

 Ingredients:

1 pound fresh broccoli

8 oz. fresh mushrooms

8 oz. butter

1 Cup sifted flour

1 quart chicken stock ( I used homemade)

1 quart of half and half ( I used 1 can of evaporated milk, use the rest of whole milk or half and half to get the quart)

1 teaspoon kosher salt

1/8 teaspoon pepper 

1/4 teaspoon tarragon leaves crushed**

Directions:

Clean and cut broccoli into 1/2 " pieces. Steam the broccoli for 5 minutes in 1/2 C. of boiling water until tender. Do not drain, set aside.

Rinse and slice mushrooms

Melt butter in a large heavy bottomed pan over medium heat. Add the flour to make a roux. Cook for 2-4 minutes. Add chicken stock stirring with a wire whisk. Bring to a boil and reduce the heat to low. Add broccoli, mushrooms, half and half, and spices.

Heat but do not boil

** I don't like tarragon and subbed thyme

This was another recipe that the mushrooms I bought were meant for something else. I'm so glad I made this one. It's excellent. Will make again.

Added note: the flowers were pop outs. I was wondering what they were like and Nancy sent them to me for Mothers Day

* copycat recipe

Copycat Panera Broccoli Cheese Soup

  Ingredients

¼ cup unsalted butter

½ cup diced onions (yellow or white)

1 cup shredded carrots 

2 ½-3 cups broccoli florets, chopped small

1 ½ cups chicken broth

1 cup milk 

1 cup heavy whipping cream

¼ cup all-purpose flour

1 ½ tsp kosher salt

1/8 tsp black pepper

pinch of crushed red pepper flakes (or more as desired)

2 cups shredded cheddar cheese

Directions:

In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften about 5 minutes (may be more or less depending on the size vegetables you cut).

Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened. This will take about 10-15 minutes.

Once thick, add cheese and stir until melted and smooth. Serve soup and enjoy!

Chinese Takeout Beef With Broccoli

 

Ingredients:

1 to 1.25 pounds flank steak, sliced into thin strips, no more than 1/4-inch thick ( I cut up London broil that was on sale- note the London Broil was cheaper then Chicken Breast this week!)

 1/4 cup cornstarch

 3 tablespoons olive oil, divided

 2 tablespoons sesame oil, divided

 4 cloves garlic, pressed or finely minced

 1 to 2 teaspoons ginger, or to taste (fresh or dried is okay, use less dried than you would fresh)

 1/2 cup low-sodium soy sauce

 1/2 cup water

 3/4 cup dark brown sugar, packed (light may be substituted)

 4 to 6 cups broccoli florets (dependent on preference for broccoli)

 2 to 3 green onions, sliced into 1/4-inch long segments ( forgot them)

 red pepper flakes, optional and to taste ( didn't use)

 sesame seeds, optional for garnishing

Directions:

To a large plastic bag that seals well, add the steak, cornstarch, seal, and toss to coat. I coasted the beef a little bit at a time. Set aside while preparing the sauce.

To a medium saucepan, add 1 tablespoon olive oil, 1 tablespoon sesame oil, garlic, ginger, and heat over medium-high for about 1 minute, or just until garlic is fragrant, taking care not to scorch it.

Add the soy sauce, water, brown sugar, and stir until the sugar has dissolved. Bring to a boil and allow it to boil for about 2 to 3 minutes. Then reduce the heat to low and simmer for about 5 minutes, or until slightly thickened and reduced. While it simmers, sear the steak.

To a large skillet, add the remaining 2 tablespoons olive oil, 1 tablespoon sesame oil, and the steak. Cook over medium-high or high heat until steak is cooked through, about 5 to 7 minutes, flipping the pieces intermittently to ensure even cooking.

Add the broccoli.

Evenly drizzle in the soy sauce mixture, noting it will bubble up dramatically. Toss the beef and broccoli to coat evenly with the sauce. Simmer for about 3 to 5 minutes at medium-high, or until the broccoli is as crisp tender as desired.

I always make extra sauce. It's not a great photo but Gabe really liked this recipe so I wanted to make sure I added it.

Broccoli Stalk Soup

 

Ingredients:

2 Tablespoons unsalted butter or unrefined cold-pressed olive oil

1 medium onion, chopped

2 large garlic cloves, chopped

2 ¼ - 2 ½ pounds broccoli stalks, peeled and ends and any tough woody layers removed

1 can cannellini beans

6 cups chicken or vegetable stock

2-3 teaspoons sea salt

freshly ground pepper to taste

Directions:

In a large pot over medium heat, melt the butter or warm the oil. Add the onion and garlic and sauté, covered, until tender.

Add the broccoli, beans, stock and salt. Bring to a boil over high heat and then lower to a simmer. Cook partially covered until broccoli stalks are tender, about 20 minutes.

Puree soup with an immersion blender or in batches in a blender. Taste for seasoning.

A neighbor had a Christmas party and needed me to cut up veggies. I asked if she wanted me to save the stalks and she said no, toss them.  

Me, waste food? NOT

Myra- I can hear you laughing!!! Yes, I never ever waste anything😀😀😀

recipe from Here

Better Homes and Garden Test Kitchen Sesame Broccoli

 I steamed the broccoli and used low sodium soy and toasted sesame seeds,

Put the recipe up instead of a photo because I ate all the broccoli - LOL

CHEESY BAKED BROCCOLI MUSHROOM FRITTERS

 Ingredients:

1 teaspoon butter

About 1 lb. mushrooms

2 – 3 cloves of garlic, peeled and chopped

About 2 cups fresh broccoli florets

2 eggs

1/2 teaspoon  salt

1 cup oat flour

1/2 cup shredded sharp, flavorful cheese 

1/3 cup reduced fat shredded cheddar cheese

Directions:

Preheat the oven to 400 F. Spray a large baking sheet with cooking spray.

Clean the mushrooms, then chop roughly. Heat a medium frying pan over medium heat, melt the butter in the pan, then add the mushrooms and garlic and saute for a few minutes until the mushrooms are tender. If the mushrooms get dry during the saute, add a splash of wine. Remove from heat and press lightly with a clean towel to remove some of the moisture.

Meanwhile, steam the broccoli until it’s just turned bright green and is still fairly crisp (not crisp tender yet). Remove from heat and dump out onto a flat surface, using a clean towel to remove any excess moisture. Chop the broccoli into small bits.

In a medium mixing bowl, whisk the eggs and seasoning until frothy, then add the breadcrumbs and the cheeses. Stir in the chopped broccoli and mushrooms. Shape into 8 patties and put them on the baking sheet, allowing a little breathing space between your fritters.

Bake for 15 minutes on one side, then flip the fritters and bake for 15 minutes on the other side. Serve warm.

Copycat Panera Broccoli Cheese Soup

 

Ingredients:

3 medium broccoli crowns, chopped

1 small white onion, diced

1 cup matchstick carrots

2 cups half and half

4 cups chicken broth

5 tbsp. butter, divided use

¼ cup flour

¼ tsp ground nutmeg

8-oz shredded sharp cheddar cheese

salt and pepper

shredded marbled cheddar, for serving

Directions:

In a large stockpot over medium heat sauté onions in 1 tbsp. butter until soft.

Remove.

Melt remaining butter.

Whisk flour into butter and cook about 5 minutes.

Slowly add 2 cups broth and half and half.

Stir well.

Bring to a boil.

Reduce heat and simmer about 15 minutes.

Add onions, broccoli, carrots and remaining chicken stock.

Stir.

Simmer for 15-20 minutes, until veggies are tender crisp.*

Add nutmeg, salt, pepper and shredded sharp cheddar.

Stir until cheese is melted and serve.

Serve with marbled cheddar and crusty bread, if desired

Note: * I used the immersion blender after it simmered.

Sweet Potato, Egg & Broccoli "Rice" Bowl

Ingredients:

1 small sweet potato,unpeeled and cut into small cubes

1 Tablespoon Olive Oil

1 small head broccoli, roughly chopped

2 large eggs ( I used one)

1 Tablespoon fresh lemon juice

2 Tablespoon unsalted butter

1 scallion, thinly sliced

1 medium avocado, sliced *

1/2 teaspoon kosher salt


Directions:

Preheat oven to 425 degrees

Line a baking sheet with aluminum foil. Toss the sweet potato cubes with oil, spread on foil. Bake until browned and tender- about 35- 40 minutes. 

Pulse broccoli in food processor  until it resembles consistency of rice.

In a medium size skillet add butter over medium heat. Add broccoli and scallions. Cook, stirring occasionally for about 5 minutes.

Transfer broccoli mixtures to serving dish.Add the broccoli to one side of the dish, cooked sweet potatoes on the other side. 

Poached eggs and add to the top of the salad. 

Sprinkle with salt 

If you need direction on how to poach an egg -click on "Poached" above. You can also sub a hard boiled cooked egg for the poached.

* my avocado was bad when I cut it open thus I omitted it. I sauteed some mushrooms to add to the bowl.

Yvonne's Broccoli Salad

Today was the recipe exchange at the Live Oak Library. Yvonne made this delicious broccoli salad.

Ingredients:

2 heads fresh broccoli, washed and cut into florets
1/2 pound bacon- cooked and diced
3/4 cup raisins OR 2/3 cup cranberries
1/2 cup salted sunflower seeds
1/3 cup red onion
1 diced apple
salt and pepper to taste

Dressing:

1 cup mayo
1/2 cup white sugar
2 tablespoons vinegar
1 tablespoon milk

Directions:

Combine dressing ingredients and mix into broccoli mixture.
Refrigerate before serving.

Broccoli Parmesan Meat Less Balls

I finally got around to making this recipe and wondering why I didn't make it sooner! Boy, is this good.

This summer Rita and I went " up the Island" as we call it.  We don't have a Trader Joe's in our area and I wanted to pick up a few things including the almonds which I planned to use in this recipe.

As usual the recipe sat in the folder and many heads of broccoli came and went. I did pulse the almonds but ended up putting them in a salad. I had half a bag and they took the road trip to Florida with us. Why leave half of bag of yummy almonds sit all winter?

Gabe was diving the day I made the recipe and Max was zonked out on the couch. I needed to get the almonds into something before I ate all of them. 

The recipe is from Oh My Veggies. Kiersten has a wonderful blog with lots of good recipes.

I really loved these! They are so darn good I could of eaten all of them in one sitting but decided to have them with pasta :-)

For those who do not follow the blog I am not a pasta lover. Gabe loves it so I make it once in awhile as a treat. Cyndy sent me a box of quinoa pasta. Love quinoa and I've been waiting to put those noodles in a pot of boiling water. The combination was sensational!!

Ingredients:

1/2 c. raw almonds
1 large head broccoli, cut into florets - steamed (about 2 cups)
1/2 c. shredded Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste ( didn't use)
1 egg, lightly beaten
Cooking spray for the muffin tin

Directions:

Preheat oven to 350 degrees

Place the almonds in a food processor. Pulse until they're coarsely ground (Kiersten has a great photo on her blog what the almonds are suppose to look like).

Remove the almonds from the food processor. Add to a large bowl.

Add the broccoli florets ( which were steamed) into the food processor and pulse until chopped.  Pulse a few times, you don't want the broccoli to be mush, it has to have some consistency to make the balls.

Place the broccoli from the food processor into the bowl with the almonds and also add the cheese and garlic. Season with salt and pepper if using. Stir in the egg and mix well.

Roll the broccoli into balls, small enough to fit in a mini muffin tin. Don't make them to small, otherwise they will be dry.

If you don't have a mini muffin pan use a regular pan and make the broccoli balls larger.

Spray the muffin pan with cooking spray and add the balls.

Cook for  about 20 minutes. They will look golden brown on the outside.

Run a butter knife along the cup to help remove them. This shouldn't be a problem if you spray the pan well. 

Note: This recipe is so easy I've been telling anyone who like to cooks about it. One of the ladies I walk with in the morning is a vegan and she is going to sub the cheese and egg. A lady I met at the auction said she would add some "zip" to it. It's a recipe that you can "play" with and make it your own and with the holidays coming it would be a good appetizer ( would look pretty next to some cherry tomatoes). The kids would love it as long as they aren't allergic to nuts.


Featured 9/14/2015 on Cooking & Crafting with J&J

Featured 9/16/2015 on Healthy Living Link Party

Broccoli Salad with Creamy Avocado Dressing

Raw broccoli is delicious and love it in a salad but I don't care for mayonnaise. Saw this recipe on GI 365 and her photos of the salad are outstanding that I picked up avocados and broccoli the next day.

Ingredients:

1 pound broccoli (2 small heads)
1/2 pound carrots, peeled
1 pound red grapes, quartered
1/2 cup pumpkin seeds, toasted ( used sunflower seeds)

Dressing:

 2 avocados
1/4 cup fresh lemon juice
2 Teaspoons sea salt

Directions:

Peel the stems of the broccoli and cut into small pieces. Place in a food processor and pulse until small pieces remain. Set aside in a big bowl.

Grate peeled carrots. Set aside with the broccoli and add the grapes and sunflower seeds or the pumpkin seeds. Toss together.

 Peel the avocados and remove the pit. Place all ingredients in the food processor and process until mostly smooth. Toss dressing with the salad and serve. Salad can be refrigerated for a few hours

Secret Ingredient Broccoli Soup

This recipe is from Ms.enPlace weekly link party. It was the top viewed link and I could tell by the ingredients that I would love it.

I adapted the recipe from The Kitchen Cookie.

Ingredients:

1 1/2 - 2 cups steamed broccoli ( used frozen broccoli)
1 tablespoon butter ( used olive oil)
2 tablespoons chopped onion 
1 cup chicken broth
1/2 avocado 
3 tablespoon heavy cream ( didn't use)
salt & pepper to taste 

Directions:
Saute the onion in butter until tender and it starts to caramelize.

Add onion to food processor or blender. Add the avocado, chicken broth and the broccoli and pulse until smooth.

Pour into a saucepan and heat.

If you want to add the heavy cream, add it at this point and stir and season to taste.

Garnish with cheese 

Broccoli Cheese Emerald Nuggets

Another healthy recipe! The original recipe was found on Babble. Adapted to taste.

My little herb garden is thriving and I added Thai Basil to the recipe.

Recipe calls for frozen broccoli, I used fresh. 

Ingredients:

2 small broccoli heads- cut small

2 eggs

8 ounces mixed Mexican blend Cheese

Few Thai Basil leaves- chopped fine

1 cup Panko*

Directions:

Wash and cook broccoli until tender. Add the broccoli to a food processor and pulse.  Pour the chopped broccoli into a large bowl, and stir in the cheese, eggs, & basil.

Line 12 X 18 Jelly Roll pan with parchment paper.
Sprinkle 1/2 cup of the Panko bread crumbs over the prepared pan lined with the parchment paper.

Add the broccoli mixture over the Panko, pressing it till it's about 1/2 inch thick.

Sprinkle the remaining Panko on the top of the  broccoli- cheese mixture.

Bake in a preheated 425 oven for 8-10 minutes.

Allow to cool slightly before serving.


* I used Chipotle Panko

Crunchy Broccoli and Bacon Salad

I found and adapted this recipe from a cool blog called Hot Eats and Cool Reads. 

Sheena to my surprise adapted this recipe from Taste Of Home. I liked this recipe because it's mayo free. 

My little patio cherry tomatoes are just starting to turn red so I had a toss a few in. Since I'm not a fan of sunflower kernels I toasted a bag (minus the flavoring) of Ramen Noodles in the oven. Love that added crunch.

8 cups fresh broccoli florets
1 bunch green onion, thinly sliced
1/2 cup dried cranberries
1/3 cup canola oil ( used sunflower oil)
1/3 cup seasoned rice vinegar
1/4 cups sugar
1/4 cups sunflower kernels ( used ramen)
3 bacon strips, cooked and crumbled

Combine broccoli,onion and cranberries in a large bowl.

In a small bowl, whisk together oil,vinegar and sugar.

Drizzle sauce over broccoli and coat.

Chill until serving.

Mix in ramen and bacon just before serving.

Broccoli Plus Patties

One stalk of broccoli left in the fridge.What could I make with it? I wasn't in the mood for just broccoli, I wanted something filling that I could have for lunch or dinner.

To those wonderful people who visit my blog, you know how much I love "little cakes". They are so easy to make and they fry up in minutes.

Checked the cabinet and refrigerator and came up with a few things I knew would work to make my broccoli plus fritter. 

No link for this one. I used what I had available.

1 broccoli stalk- used head (chopped into florets and also parts of the stem)
1 can chickpeas ( drained)
1/2 cup panko (4 Seasons Spicy Hot Chipotle)
1 small onion-chopped
3 tbl. olive oil
1/3 cup quinoa
1-2 Tablespoons Newman's Own Con Queso Salsa

 Steam broccoli  to the desired tenderness ( depend on how much "crunch" you like)

Add broccoli to food processor  and pulse a few times. Remove from food processor and place the broccoli into a large bowl.

Drain the chickpeas and rinse. Dry chickpeas with a paper towel and add to food processor and pulse. DO NOT OVER PULSE, otherwise you will have mush. I pulsed until the peas looked chunky.

 Place chickpeas into the  bowl with the broccoli.

In a skillet heat 1 tablespoon olive oil over medium heat and add onion. Cook for about 3-5 minutes, until the onion is soft.

Rinse ( use a fine mesh strainer) the quinoa and cook in 1 cup water. (I usually cook quinoa in chicken broth but didn't have any in the house). Boil the water then add the quinoa and reduced the heat to med-low. The quinoa was done in about 15-20 minutes. Once cooked let it rest for 5 minutes. After the 5 minutes fluff the quinoa.

Add the onion, quinoa, panko,Newman's Queso Salsa to the bowl containing the broccoli and chickpeas. Mix well.

Form into patties.

Place in a skillet which has 2 tablespoons of olive oil. Heat the oil and then place the broccoli patties and fry each side until they are golden brown.


This turned out to be a really good recipe. The quinoa was the perfect addition and a bonus protein along with the chickpeas. The Newman's Queso was the extra touch of "heat" that I love.

Broccoli Strawberry Salad

This is one of those recipe's that is going to be passed from person to person. It's that good and so easy.

Carol, from the Taste Of Home Cook's Corner board posted this and as soon as I saw it I knew it would on my plate asap.

Check out Carol's pictures and her comments on this delicious recipe. She found the recipe HERE.

Salad:

1 1/2 cups chopped fresh strawberries-( I added more once the recipe was put together)

1 1/2 cups chopped fresh broccoli

1/4 cup salted cashews halves ( I don't care for nuts so I subbed chickpeas. Next time I'll roast them first before adding them)

1/4 cup finely chopped red onion

2 ounces Monterey Jack Cheese- ( subbed a Mexican Blend)

Dressing:


2 tablespoons low fat Greek yogurt

1 tablespoon honey

1 tablespoon balsamic vinegar


Mix the broccoli,onion, drained and rinsed chickpeas in a large bowl


Carefully add the strawberries to the broccoli mixture.



Combine the yogurt, honey and vinegar and mix well and add to the broccoli salad, making sure everything is well combined.


Top with cheese.

Featured May 22, 2015 on Five Friday Finds

Broccoli Parmesan Fritters

We shopped in Best Yet Tuesday and picked up some great sale items. Big head of broccoli-77 cents, local eggs-77 cents, whole Perdue chickens-77 cents a pound.

I love broccoli but Gabe won't touch it. More for me!

I adapted the recipe from Smitten Kitchen.

Broccoli Parmesan Fritter

8 oz. Broccoli ( 1 small bunch)
1 large egg
1/2 C flour
1/3 C Parmesan cheese ( I used Kraft canned)
1 small clove garlic  minced
1/2 tsp. kosher salt
pinch of red pepper flakes or black pepper.
oil for the pan

Cut up the broccoli. Place in microwave and steam the broccoli. Once it's cool,  add to food processor for a few short pulses.

Add egg to a med. size bowl.

 Beat the egg, add flour and Parmesan and garlic. I didn't add the salt. I added a few shakes of my favorite Tony Chachere's.

Add some EVOO to the pan and fried them up.

Place fritters on a paper towel  to get rid of extra oil.