Tag Archives: Broccoli

Inappropriate

I feel like this post is almost inappropriate tonight. The whole country is gearing itself up for the rugby semi-finals tonight. I’ve read online that the Rugby World Cup may be partly responsible for lowering vegetable prices – everyone is eating takeout so the demand has lessened. And then there is me – eating a salad as my main meal. But this is no ordinary salad – this has got to be the best salad I have had this Spring. It is fresh, filling, delicious and a complete meal in a bowl.  Broccoli, snow peas, peas & chicken are tossed in a tangy Asian-inspired dressing and then sprinkled with toasted almonds and cayenne pepper. Delicious. I recommend you try it!

P1020865

Double Pea Spring Salad Recipe
(adapted from Warm Snow Pea & Chicken Salad at EatingWell.com)

(serves 2)

Ingredients

  • 250g chicken breast
  • 1 cup chicken stock
  • 1 teaspoon sesame oil
  • 1 teaspoon garlic, minced
  • 1/2 tablespoon ginger, minced
  • 1 broccoli
  • 100g snow peas
  • 1/2 cup peas

Dressing:

  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon tahini
  • 1 1/2 tablespoons rice vinegar
  • 1 teaspoon sesame oil

Toppings:

  • 1T sliced almonds, toasted
  • dried capsicum flakes (optional)
  • cayenne pepper (optional)

Method

  1. Bring chicken stock to a gentle simmer in a pot. Add chicken and cook until the chicken is cooked through.
  2. Meanwhile, slice the snow peas into strips and cut broccoli into bite sized florets.
  3. Cook peas by microwaving for 2 minutes in a tablespoon of water. Alternatively, boil in water until heated through and bring green.
  4. Place dressing ingredients in a bowl and whisk together until smooth, place aside.
  5. Heat 1 teaspoon of sesame oil over a moderate heat in a fry pan.
  6. Add garlic and ginger to fry pan until fragrant (about 1 minute)
  7. Add broccoli and snow peas to fry pan. Cook for about 5 minutes until the broccoli is tender crisp and heated through.
  8. Meanwhile, drain chicken and tear into pieces.
  9. Add chicken, peas and dressing to fry pan when broccoli is cooked. Mix to combine.
  10. Serve and top with toasted almonds and dried capsicum flakes. Sprinkle with cayenne pepper if you enjoy a little heat.
Tagged , , , , , , , , , ,

Sesame Beef Stir Fry

P1020640

When I was growing up, broccoli seemed almost exotic. Our family didn’t eat broccoli at this stage and I always enjoyed it when I had dinner at my best friend’s house. Years later, the novelty hasn’t worn off but I enjoy broccoli for different reasons. I love how it only takes a few minutes to steam and how sauce gets stuck in its little finger bits (I’m sure they have a name, any ideas anyone?!).

This quick recipe is based on the Sesame Beef & Noodles by Women’s Weekly. I have simplified the method a little bit, added more broccoli (yum) and used dried rice noodles instead of fresh rice noodles because they are a lot easier to find and super cheap too. I like that this recipe doesn’t have  a lot of ingredients.

Sesame Beef Stir Fry

(serves 2)

Ingredients

  • 200g beef
  • 1/2t sesame oil
  • 1/2TBSP peanut oil
  • 1 garlic clove, minced
  • 1 broccoli head
  • 100g rice noodles
  • 1TBSP sesame seeds
  • 1/8C oyster sauce
  • 1/8C sweet chilli sauce

Method

1. Coat beef with oils and garlic. Cover and leave to marinate over night
2. Put rice noodles in a large bowl, cover with boiling water until soft (about 3 minutes) then drain
3. Cut broccoli head into florets
4. Simmer broccoli for 1 minute until bright green, drain
5. Microwave sesame seeds at minute intervals until golden brown
6. Stir fry beef over a high heat. When just browned add noodles, broccoli and sauces
7. Serve stir fry sprinkled with toasted sesame seeds

Tagged , , , , , , ,

Easy Miso Vege Soup

This soup has been one of my staples this winter. It’s nothing gourmet but I like it because it is warming, satisfying and an easy source of lots of vegetables and protein. Perfect for when all you want to do is snuggle up under a warm blanket and keep warm! It also reheats nicely for lunch or dinner the next day.

Easy Miso Vege Soup Recipe

(serves 2)

Ingredients

  • 3C water
  • 3TBSP miso paste
  • 1/2t ginger, minced
  • 1/2t garlic, minced
  • 1TBSP tamari
  • 200g pumpkin, chopped into cubes
  • 1/4 cauliflower head, chopped into florets
  • 1/3C dried shiitake mushrooms
  • 1/2 block tofu, cubed
  • 1 large handful baby spinach leaves
  • 1 spring onion, chopped finely
  • 1 sheet nori (seaweed), cut into thin strips  (I roll my nori up like a cigar before cutting it to save time)

Method

1. Bring water to the boil in a medium saucepan
2. In the meantime, chop the pumpkin, tofu and cauliflower
3. Whisk miso paste, ginger, garlic and tamari into water then add pumpkin, tofu, cauliflower and mushrooms
4. Once the pumpkin is tender (about 12 minutes depending on the size of your cubes) add the spinach leaves and heat until wilted.
5. Serve the soup in bowls and sprinkle spring onion and nori on top

This is another recipe that lends itself to using up left over veges lingering in your fridge. I have used kumara, broccoli, beans, carrots and snow peas before. Rice noodles would be another nice addition if you wanted to bulk it out a bit.

Tagged , , , , , , , , , ,