b.
I've been a vegetarian for over half my life now but didn't really eat vegetables until a few years ago. What did I eat? A lot of cheese, bread and brownies. When Jeremy and I started dating he was eating tilapia and broccoli for dinner and lunch - every. single. day. He didn't impose this limited diet on me but he did start making me delicious meals - like vegetarian chili - chock full of veggies.
Eventually, I developed a taste for vegetables - even broccoli - one of my least favorites. Especially when said veggies were smothered in cheese and eggs - like the frittata pictured above. Now, I actually like broccoli - even when it's not getting it on with copious amounts of cheese. So here are two meals I've made over the past couple of weeks featuring broccoli.
a. Broccoli and Corn Frittata
I had to Google this one in order to validate my idea to mix eggs, broccoli & corn together (the only ingredients left in my fridge) and came across this recipe. I followed it and it was delicious. Just a little bit of cheese goes a long way these days.
b. Spaghetti Squash with Broccoli and Mushrooms
I eat very few noodles these days but was in the mood for some pasta. Cutting the spaghetti squash in half was the most difficult part of this meal. After roasting the squash halves for 45 minutes at 400F, I sauteed some onions, garlic and mushrooms (in a little olive oil & Italian spices) - I then added the broccoli to the pan at the last minute to steam it a little. I topped it with a little salt & pepper. It was a simple meal but did the trick.
What's your favorite way to eat broccoli? Any recipes I should try?
Your spaghetti squash dish looks scrumptious - as soon as I can get my hands on some squash, I'll be making it.
ReplyDeleteI love eating broccoli sauteed with loads of veggies (carrots, snow peas, onions, mushrooms, red cabbage, zucchini, etc.), fresh garlic, ginger and sesame oil - all over a pile of wild rice. It always does the trick and packs more than a couple servings of veggies.
Roasted broccoli (esp once the weather cools down enough to turn on the oven and not want to run screaming from your house) is really great - I keep the stems long and cut the whole thing into spears, so it really looks like little trees. Then toss the spears in olive oil, salt, pepper, any seasoning you want (crushed red pepper is nice, as is garlic) and roast at 375 for 20 or so min until done. The stems soften and the florets brown and get a bit crunchy. It's fantastic!
ReplyDeleteTry this one:
ReplyDeletehttp://natureinsider.com/2011/05/delicious-quick-quinoa-raw-vegan-recipe/
I just made it and was delicious!
OH These look so tasty! And I'm not even a big broccoli fan! Usually I have to smother the thing with some kind of cheese in order to eat it, but that frittata sounds delicious!
ReplyDeleteI love that frittata recipe. I'll definitely try it. I love broccoli in every meal, but if I want to hide vegetables that I don't like that much, I make curry ;)!
ReplyDeleteI absolutely love it roasted. Best broccoli, for sure. A little olive oil, salt, pepper, and minced garlic tossed with it, and a squeeze of lemon juice when it's done. Heaven.
ReplyDeleteBoth of these look incredibly delicious -- and I've been meaning to switch things up a bit. I've been eating kale and brown rice practically every night.
ReplyDeleteI tried the frittata tonight and it was so good! I added a little sauteed shallot, though, cause I heart the onion family. I like broccoli just steamed with malt vinegar & salt, yum!
ReplyDeletei have been CRAVING broccoli lately, so this is perfect! i ate an entire broccoli crunch salad for dinner last night and have been literally just munching on it out vegetable bags all week.
ReplyDeletei must be missing some kind of nutrient?
p.s. you should try broccoli with homemade thai peanut sauce over rice. amazing. i'll email you my recipe if you want.
ReplyDeleteI've put broccoli in risotto to yield delicious results. But risotto is pretty hard to make un-delicious...
ReplyDelete