In search of healthy and fun meals to feed my family, with an eye toward sustainable living.

Here you'll find recipes & ramblings about keeping my family fed with what's available in Alaska between local produce, a little bit of wild harvest, and the modern grocery store.

Monday, March 9, 2009

Strange and Wonderful Broccoli recipes

Here are a couple of mouth-watering broccoli recipes (which the husband would argue is an oxymoron right there -- he does not especially like broccoli -- probably the only thing he has in common with senior President Bush, who declared that when you become the President you don't have to eat broccoli anymore!) But I majorly digress, and I do like broccoli...

And I declare that I am on a MISSION to feed my family more veggies! So I'm on the lookout for recipes -- all kinds.

I have great hopes that peanut butter will lure the child who literally will eat anything with PB! And how about combining with chocolate?!? If you're desperate, and your children refuse to eat their broccoli (spinach, etc), you've gotta check out Honeypiehorse baking broccoli brownies for her girls!!! Hint: she does blend them first!

The following recipes are all from Mollie Katzen's book Vegetable Dishes I Can't Live Without, which I discovered at our Fairbanks friends' house, who by the way are excellent cooks and not afraid of vegetables one bit!

Broccoli dipped in Wonderful Peanut Sauce

1 bunch broccoli
1 c peanut butter (smooth -good quality)
3-4 T honey
1 c hot water
2-3 T soy or tamari sauce
2 t cider vinegar
3-4 t finely minced cilantro
salt, cayenne pepper, to taste

1. Blanche broccoli in boiling water for 2-3 minutes. Immediately rinse in cold water, shake dry. (Hint: If storing for future use, place in ziploc bags in frig.)
2. Place peanut butter & honey in bowl, add hot water and mash together patiently.
3. Add remaining ingredients. Peanut sauce can be stored for up to a week.
4. Serve together with with other veggies as a dip.

Broccoli with Garlic, dried Tomatoes and Lemon

1 bunch broccoli
3 oz dried tomatoes
2-3 T extra-virgin olive oil
1 t minced or crushed garlic
salt, pepper, to taste
1 T lemon zest

1. Blanche and cool broccoli spears.
2. Heat olive oil, then add all ingredients except last 2.
3. When broccoli is done to perfection, add lemon zest, salt and pepper. Serve immediately.

Broccoli, Apples, and Red Onion in Honey-Mustard Marinade
1 bunch broccoli
2 T cider vinegar
2 T Dijon mustard
1/2 minced garlic
1/4 t salt
2 t honey
5 T olive oil
3/4 c thinly sliced red onion
1 tart apple, thinly sliced

1. Blanche broccoli.
2. Put ingredients vinegar thru honey in bowl and whisk together.
3. Drizzle small stream of oil while whisking vigorously.
4. Cover vegetables with dressing & coat well.
5. Serve hot or cold -- can let marinade in frig for later (Hint: add apples when serving)

1 comment:

  1. Vegetarian's contribution to a barbecue:

    -Lots of broccoli, separated into 'spears' or mini-trees
    -Lots of garlic, cloves separated and peeled
    -olive oil
    -freshly ground black pepper
    -opt: red pepper flakes or oregano

    Toss together, seal inside foil pouches. Place on the grill for a while. If the grill is at the mysterious right temperature, the garlic will roast, some broccoli 'trees' will soften while others will char and caramelize a bit at the 'leaves.' This can also be done in an oven on a pan.