Broccoli & Pork Stir Fry


Hello there– Do you hit nights that you just don’t want to summon up a dinner??  Me too. Happy for us last night was 99 cent Taco Tuesday!!

But if you do want to put dinner  on the table, here’s a meal that you can cook up in the time it takes your brown rice to cook up.  Set the rice on to simmer and start dropping stir fry ingredients into a skillet.  Quick & Easy.

BROCCOLI & PORK STIR FRY
1 cup brown (or white) rice
1 pound thin pork cutlets, sliced to bite sized strips
2 tab. olive oil
salt & freshly ground pepper
2 small heads of broccoli
1/2 cup chopped carrots
1/2 cup chopped red bell pepper
ganish:  2 sliced green onions

sauce:
1/2 cup water
2 tab. soy sauce
3 tab. brown sugar
1 tab. constarch
1/2 tsp. ground ginger
3 cloves garlic, minced
1 tsp. Thai chili sauce (optional)

Cook the rice according to the directions on the package.

Heat the olive oil in a skillet (or wok).  Cook the pork on high for just 3 or 4 minutes until it is browned, but still tender.  Salt and pepper the meat while it cooks.  Remove it from the skillet.

Chop the broccoli to bite sized bits and cook it in the microwave for 3 or 4 minutes in a bit of salted water, until it is tender, but not mushy.

In the same skilled at add the carrots and cook for 4 minutes until they start to get soft.  Add in the red pepper and cook just 1 minute more.

Then shake together all the sauce ingredients in a container with a tight fitting lid until it is all blended.  Add it to the carrots in the skillet and stir on medium heat a couple minutes until it thickens.  Add in the meat and broccoli and stir to cover it all with sauce.

Layer the rice and then the sauce & stir fry on a pretty platter.  Garnish with chopped green pepper.  Eat it up nice and hot!

Blueberry Broccoli Spinach Salad with Poppy Seed Dressing


Hello there– Dinner last night was out under the maple tree– chicken enchiladas, beans and this salad– with the MOPS (mothers of preschoolers) Moms.  I can’t remember laughing so much…!  And amazing stories (Lisa!!) of births and love and life with kids!!

Loved the salad– easy and pretty healthy (to balance out the sour cream enchiladas and chocolate cake!)  And you can throw it together in about 10 minutes.  Add chicken and it would be a perfect summer supper.

BLUEBERRY BROCCOLI SPINACH SALAD WITH POPPY SEED DRESSING

Salad:
5 cups baby spinach
1 large heat broccoli, cut to bits
1  cup blueberries
1 avocado, cut into chunks
1/3 cup sliced almonds
1/4 dried cherries (or cranberries)

Dressing:
1/3 cup olive oil
3 tab. tarragon vinegar (or your favorite vinegar)
1 tab. sugar or honey
1 tsp. poppy seeds
salt & freshly ground pepper to taste

Layer the spinach and other salad ingredients into a pretty bowl.

In a container with a tight fitting lid, shake together the oil, vinegar, honey, poppy seeds, salt & pepper until they are all thoroughly blended.  Pour over the salad when you are ready to serve it up.  Enjoy!

Broccoli, Chicken & Bacon Pasta


Hi friends–  We sat down to a luscious dinner at Paul and Sue’s house last week– and this pasta was on the table–  So back home, I had some Cappellacci pasta  that I’d picked up at Homegoods (Don’t you love that place??) and a huge Costco bag of pine nuts (thanks to my mom), and  I thought I’d try to recreate Sue’s wonderful meal.

It’s rich and savory and filling– the best sort of comfort food.  Add a bright salad and a chunk of sturdy bread.  Perfect.

BROCCOLI, CHICKEN & BACON PASTA
1 pound of your favorite pasta*
6 slices bacon, chopped to bits
1  1/2 pound boneless skinless chicken breast, cut to bits
1/2 cup red onion, chopped fine
6 cloves garlic, minced
2 small heads of broccoli, cut to bite size bits
1/2 cup parmesan
1/2 cup pine nuts

Cook the pasta according to the directions on the package.

Cook the chopped bacon in a large skillet until it just crispy and a lightly browned.  Remove it from the skillet, but leave the bacon droppings.

Cook the pieces of chicken in the same skillet, about 4 to 5 minutes until it’s browned and cooked through.  Remove it from the skillet.

Then drop in the chopped red onion and cook for 3 or 4 minutes until it’s tender and add in the garlic and cook a minute more.

While all that is happening, put the broccoli bites until a bowl of salted water and microwave it for about 4 minutes, until it’s done but still a little crunchy.  Drain off the water.

Now is the fun part.  Into the skillet with the onion & garlic, add the drained pasta, broccoli, chicken and bacon.  Then sprinkle on the parmesan and pine nuts and stir it all together over low heat to warm it through.  (If it seems a bit dry to you add a drizzle of olive oil as you stir it up).  Delicious!!

*I used Cappellacci, thin round discs that look a little like sunflowers, but any pasta will do.

 

Sesame Chicken & Broccoli

Hello there– We’ve been traveling the last couple weeks–eating like we were on a vacation from reasonable food– such as mid morning coffee and pastry breaks every day!!  And tracking down fun places to eat breakfast, lunch and dinner!!

So it’s nice to get back to our own kitchen and have an “every day eating at home” kind of meal.  And this is a good one– ready in about 30 minutes, a little sweet, a little spicy.  So good to be at our own little table!

SESAME CHICKEN & BROCCOLI

1 cup white or brown rice
1 pound skinless, boneless chicken breast, cut in small cube
2 tab. sesame oil
salt & freshly ground pepper
2 small heads broccoli, cut to bitesize pieces (about 3 cups)
1/2 cup water
t tab. soy sauce
3 tab. brown sugar
1  1/2 tab. cornstarch
1/2 tsp. ground ginger
3 cloves garlic, minced
1 tab. Thai sweet chili sauce
1 tsp. sesame seeds

Cook the rice according to the directions on the package.

Cut the chicken in bite size pieces.  Heat the oil in a large pan.  Cook the chicken 4 or 5 minutes until it’s browned and cooked through, salt & pepper it liberally while it cooks.

While that’s cooking, cut up the broccoli and steam it in lightly salted water,  3 minutes in the microwave, until its tender but still crisp.

In  container with a tight fitting lid combine the water, soy sauce, brown sugar, cornstarch, ginger, garlic and chili sauce.  Shake the container until it is all blended and add it to the chicken on high heat, stirring until the sauce thickens, 2 or 3 minutes.

Drain the water from the broccoli and add it into the chicken in the pan.

On a platter, layer the rice and then the chicken and broccoli, scraping all that good sauce out of the pan over the chicken.  Sprinkle on the sesame seeds– ready to eat!

Lulu’s Famous Broccoli Salad

 

Hi there– I’m pretty sure you’ve had some version of Broccoli Salad– me too.  But this one is my favorite.  Got the recipe from my sis, Lulu.  She served up this broccoli salad last summer at our Laurel’s wedding and it was the best!  (The secret is not a secret ingredient– it’s chopping the broccoli fine to soak up all the dressing).

LULU’S FAMOUS BROCCOLI SALAD
3 pounds of broccoli, stems trimmed off and chopped to small bits
12 slices bacon, cooked and crumbled to tiny pieces
3 oz. sunflower seeds
1/2 red onion, chopped fine

Dressing:
2 cups mayonnaise
1/4 cup cider vinegar
1 cup sugar

Mix together the broccoli, bacon, sunflower seeds and red onion.

In another bowl whisk together the mayonnaise, vinegar and sugar.  When you’re ready to serve it up, stir the dressing and broccoli mixture together.   Delish!

 

P.S. This recipe above is not the one we actually made– here’s her original version, meant to serve 70 people! (She used to be a caterer!)

LULU’S FAMOUS BROCCOLI SALAD– ORIGINAL RECIPE
10 to 12 ponds of broccoli< chopped fine
3 pounds bacon, cooked & crumbled (or 1 Costco size bag precooked bacon crumbles!)
1  1/2 7oz. jar sunflower seeds
2 red onions, chopped fine

Dressing:
1/2 gallon jar of mayonnaise
4 cups sugar
1 cup apple cider vinegar

So next time you’re feeding a really big crowd–here’s your super broccoli recipe!!

Here’s my sis Lulu and me at Laurel and John’s Wisconsin Wedding in the Woods last August.  She and her husband Ted cooked up meals for the 120 wedding guests!!  Thanks Lulu!!

Apple Broccoli Salad

Hello friends–  Here’s the old favorite, Broccoli Salad, with a bit of a fresher taste.  Sweet apples and carrots add crunch and flavor.  And a bit of red onion sharpens up the taste.

We had it at a salad pot luck here a couple weeks ago and there were just a few shreds left at the bottom of the bowl by the time we all served ourselves up!  I think you’d like it too.

APPLE BROCCOLI SALAD

Dressing:
1/2 cup unflavored yogurt
1/2 cup mayonnaise
3 tab. sugar
1  1/2 tsp. cider vinegar
1/4 tsp. salt

Salad:
4 cups chopped broccoli
1 apple, cored and cut to small bits
2 carrots, peeled and cut to match sticks
1 cup walnuts, chopped
1/4 cup red onion chopped

In a large mixing bowl, whisk together the yogurt, mayonnaise, sugar, vinegar and salt to make the dressing.

Add the chopped broccoli, bits of apple, cut carrots, walnuts and chopped red onion to the dressing and mix well to coat all the veggies.   Chill about 30 minutes before serving.  Delish!

Blueberry Broccoli Avocado Salad with Poppyseed Ranch Dressing

Hi all– Should I apologize for the extra long title of this salad??– I just wanted you to know the yummy components and plus also the lovely dressing on top!

Took this salad along to my brother’s house for our Easter dinner.  And liked it so much we had it again last night!  It’s bright and fresh and I can say it works well with Easter ham or a slice of mushroom pizza!

BLUEBERRY BROCCOLI AVOCADO  SALAD

Salad:
5 cups of your favorite salad greens
1/2 cup broccoli, chopped
1 avocado, chopped
1 cup fresh blueberries
1/4 cup crumbled feta
1/4 cup dried cherries (or cranberries)
1/4 cup pecans, chopped

Poppyseed Ranch Dressing:
1/2 cup unflavored yogurt
1/4 cup buttermilk
1/4 cup mayonnaise
1 tsp. tarragon vinegar
1 tsp. sugar
1 clove garlic, minced
1 tsp. poppy seeds
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. freshly ground pepper

Layer the salad ingredients in a pretty bowl.

Then stir together the ingredients  for the dressing until they are thoroughly blended.  It makes more dressing than we needed on our salad, so there’s more in the fridge for another day.