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Cooking, Recipe and Food Blog

Floret Salad

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Floret salad is a delicious cold salad dish with a lot of crunch and a variety of textures. Make sure not to overcook the vegetables, so that they won’t crumble. Feel free to add sliced hard boiled eggs if desired. You can also use different kinds of dried fruit and nuts too.

 

Serves 2

Ingredients:

2/3 cup fresh cauliflower, cut into florets

2/3 cup fresh broccoli, cut into florets

2 tablespoons chopped red onion

2 tablespoons raisins

2 bacon strips, cooked and crumbled

3 tablespoons mayonnaise

5 teaspoons sugar

1/2 teaspoon white vinegar

Salt and ground white pepper to taste

2 tablespoons whole cashews

 

Steam or blanche the cauliflower and the broccoli for five minutes or until they are cooked and crisp. Place them in a large mixing bowl. Add the onions, raisins and crumbled bacon.

In a small bowl, combine the mayonnaise, vinegar and sugar. Whisk well. Season it with salt and ground pepper to taste.

Spoon the mayonnaise mixture into the bowl of vegetables. Toss until the vegetables are coated. Cover the bowl and refrigerate it for at least an hour or up to overnight. Sprinkle cashews over it before serving. Serve chilled.

 

Image from irrational_cat

Stir-fried Vegetables in Black Bean Sauce

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Stir-fried vegetables in black bean sauce is a quick and easy dish that you can prepare in minutes. The black bean sauce and kecap manis compliment the different tastes of the vegetables. Make sure not to overcook them because we want them to remain crunchy. If you have the time, you can cook the vegetables in batches.

 

Serves 4

Ingredients:

1 tablespoon peanut oil

150g snap peas, trimmed

400g gai lan, coarsely chopped

200g green beans, trimmed and cut into 2 inch pieces

1 small head broccoli, cut into florets

4 cloves garlic, sliced thinly

1 fresh red chili, chopped finely

2 medium zucchinis, sliced thickly

2 tablespoons black bean sauce

1 tablespoon kecap manis or fish sauce

1 teaspoon sesame oil

1/2 cup unsalted roasted cashews, chopped coarsely

 

Heat the peanut oil in a wok or large frying pan. Add the snap peas, gai lan stems, green beans,

broccoli, garlic, chili and zucchini. Stir-fry them for 6-8 minutes or until they are tender. Stir in the black bean sauce, sesame oil, kecap manis, nuts and gail lan leaves. Cook it for another 2-3 minutes or until the leaves wilt. Transfer it to a serving plate and serve immediately.

 

Photo Courtesy Of:   S.³

Farfalle with Broccoli

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Farfalle with broccoli is a delectable vegetable and pasta dish that you can enjoy with grilled meats. You may add some cream if desired.

 

Ingredients:

1 lb. farfalle pasta

2 heads broccoli, trimmed and cut to florets

1/4 cup extra-virgin olive oil

4 tablespoons butter

6 garlic cloves, chopped

5 anchovy fillets, diced

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup grated Parmesan

Olive oil

 

Cook the pasta in a large pot of salted boiling water for 6-8 minutes or according to package instructions. Stir occasionally so that the pasta won’t stick together. Drain the pasta and place it in a large bowl. Drizzle it with olive oil and gently toss until the pasta is coated in oil.

Next, place the broccoli in a medium sized saucepan half-filled with water. Set the heat to high and bring it to a boil. Once the broccoli is bright green and cooked, drain it and set aside. Reserve 1 cup of water.

Heat the olive oil in a large skillet over medium heat. Melt the butter in the oil and then add the garlic, anchovies and pepper flakes. Cook it for 3-5 minutes or until the garlic is lightly browned. Add the broccoli and pasta. Season it with salt and pepper. Pour in the reserved cup of water. Gently toss until well combined. Transfer to a serving plate or individual bowls. Sprinkle with Parmesan cheese before serving.

Photo Courtesy Of:  stu_spivack

Vegetable Noodle Soup

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Vegetable noodle soup is a heartwarming recipe that is perfect for chilly weather. It is a meal in itself because of the carbs and the nutritional vegetables. Enjoy it with crusty bread.

 

Serves 4-6

Ingredients:

2 teaspoons butter

1 small onion, finely chopped

2 bacon rashers, finely chopped

1 small carrot, peeled and cut into cubes

1 teaspoon Italian seasoning

1 large tomato, seeded and chopped

400g can crushed tomatoes

1 large potato, peeled and cut into cubes

2 1/2 cups chicken stock

3/4 cup spiral pasta

180g broccoli florets

1 zucchini, sliced

1 tablespoon tomato paste

140g can sweet corn kernels, drained

4 teaspoons grated Parmesan cheese

 

Melt the butter in a heavy pot or Dutch oven over medium heat. Sauté the onions, carrots, Italian seasoning and bacon for 3-5 minutes or until the carrots are soft and the onions are translucent. Add the tomatoes, potato and chicken stock. Set the heat to high and bring it to a boil. Cook the pasta in the pot for another 10 minutes or until soft. Stir occasionally. Once the pasta is almost cooked, add the broccoli, zucchini, tomato paste and corn kernels. Reduce the heat to low and let it simmer for another 5-8 minutes or until the vegetables are blanched. Ladle the soup into individual bowls and top with Parmesan cheese. Serve immediately.

 

Photo Courtesy Of:  allyrose18

Spinach, Broccoli and Feta Cheese Omelette

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Omelettes don’t have to be boring, with Cheese, Ham or Mushroom. Make this classic dish much more interesting – it’ll be a winner with Meat-Eaters as well as Vegetarians.

Spinach Omelette

Try including different ingredients – Mushrooms, different Cheeses and some crsipy Potatoes.

To Serve 4
200g New Potatoes, cut into small cubes
200g Broccoli, cut into small florets
180g Baby Spinach
2tsp Olive Oil
6 Large Eggs
100g Feta Cheese, cubed

1. Add the Potatoes to a pan of slightly salted Boiling Water. Cook for ten minutes or until tender, before draining. Cook the Broccoli in another pan of boiling water for four to five minutes, or until tender, and then drain.
2. Put the Spinach in a large, dry non-stick frying pan, and cook, stirring until it starts to wilt. Remove and add to the Broccoli and Potatoes.
3. Beat the Eggs until they’re evenly blended and then season. Grease the frying pan with the Oil, and heat. Add the Vegetables and give them a quick stir to make sure that they are evenly mixed through the pan.
4. Add the Eggs, and cook over a low heat until the eggs are starting to set, but still liquid on top. Sprinkle on the Feta Cheese, and cook for a few minutes until the Egg is nearly set.
5. Heat a Grill, then grill the Omelette until set on top, keeping as from the Heat as possible.
6. Remove the pan from the grill, and slide onto a plate. Cut into wedges, and serve with a leafy green salad and some crusty bread.

Photo Courtesy of: Mr Michael Phams

Quinoa, Sweet Potato and Broccoli Salad

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The low GI Quinoa used for this dish is great – it’ll keep you fuller longer, plus it’s packed full of proteins, vitamins and minerals.

Quinoa

The range of Vegetables in this dish give it a great mix of colours, tastes and textures, and it’s easy enough to change the Red Pepper for a change.

To Serve 1
100g Quinoa, uncooked
Vegetable Stock, enough to cook the Quinoa in
1 Sweet Potato
1 Red Pepper, diced
Handful of Broccoli Florets
2tbsp Olive Oil
1//4tsp Cayenne Pepper
2tbsp Lemon Juice
Zest of ½ Orange
Salt and Pepper, to taste

1. Bake the Sweet Potato in the Oven at 190C for around forty to forty five minutes, or until soft and tender. Peel and Dice the flesh. At the same time, cook the Broccoli in boiling water until cooked, then trim any excess from the stalks.
2. Simmer the Quinoa in the Vegetable stock, until the liquid has gone, and the Quinoa is light and fluffy. Remove from the heat, and allow leave to cool.
3. Once cooled, mix the Quinoa, Sweet Potato, Broccoli and Red Pepper together in a large bowl. In a smaller bowl, mix the Lemon juice with the Orange zest, Olive Oil and Cayenne Pepper.
4. Gently toss the Lemon and Orange Dressing with the Vegetables and Quinoa, then season with Salt and Pepper.

Photo Courtesy of: avlxyz

Beef with Broccoli

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It is delicious dish of Chinese origin and a staple in all restaurants that serve Chinese food. Pair it with Yang Chow fried rice and you are all set.

Ingredients:

1/2 kilo of beef, sliced into thin strips

2-3 heads of broccoli

1/4 cup cornstarch

2 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 knob of ginger, sliced julienne style

1 tablespoon scallions, sliced

2-3 cloves garlic pressed

3/4 cup water

Salt and pepper

Slice the beef into thin strips. Place it in a bowl and add the cornstarch and 1 tablespoon soy sauce. Reserve 1 tablespoon of cornstarch.

Rinse the broccoli under running water. After, trim it break it into florets. If you want to use the stem, cut off the edge of the broccoli stem and peel the thick skin. Cut it into strips. If not, you can reserve it for later.

In a small bowl, combine the sesame oil, oyster sauce, cornstarch and water. Mix well.

In a wok or skillet, heat the vegetable oil under medium heat. Saute the garlic, ginger and scallions for 2-3 minutes or until it is light brown. Add the beef and stir-fry it for 10-15 minutes until brown. Mix in the  broccoli. Cook for another 10 minutes, stir occasionally. Add the remaining soy sauce and season it with salt and pepper. Pour in the cornstarch mixture. Simmer for 15 minutes or until the sauce becomes thick.

Serve warm with rice.

Photo Courtesy Of: scaredy_kat

Pad Thai

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Originally cooked in the street markets around Thailand, with many variations – both regional, and in terms of ingredients.

Pad Thai

The ultimate Thai meal – this is a light, dry dish, with a mix of different flavours, it’s very different to the red, oily Pad Thai that’s on offer in many Western Thai restaurants.

To Serve 4

1 Lime

2 Eggs

8tsp Fish Sauce

6 cloves Garlic, minced

1tsp Chilli Pepper

1tsp Ground Pepper

1 Minced Shallot

4tbsp Sugar

4tbsp Tamarind

1 Package Thai Rice Noodles

4tbsp Vegetable Oils

1.       Soak the Dry noodles whilst preparing the other ingredients for five to ten minutes

2.       Heat up a wok with a spoon of oil. Add the Garlic and Onion, and stir until they start to turn brown.

3.       Drain the noodles, and add them to the wok, whilst stirring all the time quickly.

4.       Mix in the Tamarind, Sugar, Fish Sauce and Chilli Peppers.

5.       The heat should be very high, so that there isn’t much juice left in the pan, if it’s got a lot in there, turn the heat up higher, and make sure that you stir all the time.

6.       Make space for the Egg by pushing the Noodles to one side, and scramble in the wok. Fold the Egg into the Noodles – they should be very soft and very tangled.

Pour onto the serving plate, and sprinkle with some peanuts. Use sauces like Sugar, Sweet Chilli, Vinegar and Fish Sauce are very popular and common.

If you want to make it a more substantial meal, add in some Shrimp, Peanuts, Broccoli, Spring Onions and Bean Sprouts whilst mixing in the egg.

Photo Courtesy of Avlxyz