broccoli | My Foodie Call | Page 2

Tag: broccoli
- Whole Wheat Sesame Noodles with Veggies
  
  Posted at 8:00 pm by myfoodiecall
  
  Dec 11th
  Whole Wheat Sesame Noodles with Veggies
  
  Here is a recent family meal that was a hit. And trust me. Many are not.
  
  And boy do those kids let me know.
  
  I always hear, “Are you going to blog about this??”
  
  …followed by how either I should or shouldn’t.
  
  Thanks, guys.
  
  Example you ask? Well, I tried to make “Oatmeal hot chocolate pancakes” a few weeks ago.
  
  Epic fail.
  
  The pancakes tasted good, but the texture was just wrong and weird and just WRONG.
  
  However, this meal was not.
  
  What I personally liked the best about this dish was the toasted sesame seeds. LOVE THEM. Also having a nice tahini sauce for a change was good. I have done the peanut butter sauce/noodle thing several times and it’s good and all, but been there done that. Tahini for today.
  
  Do you have tahini? Or even know what it is? It’s just sesame seeds ground up into a paste. Give it a shot. Buy it. Try it. Look for it near the peanut butter/almond butter section of the “healthy” section of your grocery store.
  
  As always, here is a closer look at how this meal goes down.
  
  When I am pressed for time, I use my “cheater bags”.
  
  Pre-cut bags. Yes, easy. Yes, lazy.
  
  Fine chop your broccoli either by hand or get even lazier and use the pulse button on your food processor.
  
  Add green onion…
  
  Cook your spaghetti, carrot…
  
  and broccoli concoction…
  
  Toast your sesame seeds…
  
  Mix your sauce, seeds, noodles and veggies. Done.
  
  Whole Wheat Sesame Noodles with Veggies
  
  Ingredients:
  
  The Sauce
  - 2 tablespoons tahini (You could use peanut butter here and I am sure it would still be good, but will not be the same. Try for the tahini!)
  - 2 tablespoons water
  - 2 tablespoons rice wine vinegar
  - 3 tablespoons low sodium soy sauce
  - 2 tablespoons dark sesame oil
  - 3 teaspoons honey
  - 1/2 teaspoon salt
  - 1/4 teaspoon ginger powder
  - 2 garlic cloves, minced
  The Noodles
  - 8 ounces whole wheat spaghetti
  - 1- 12oz package broccoli florets, fine chopped
  - 1- 10 oz package shredded carrots
  - 3/4 cup green onion, chopped
  - 4 tablespoons sesame seeds, toasted at 350 degrees for 10 minutes total, (stirring after 5 minutes).
  - 1/4 teaspoon salt
  Directions:
  
  Sauce
  1. Combine all sauce ingredients in a small bowl and stir well with a whisk. (Note: if your tahini is a tiny bit hard, heat in the microwave for 10-15 seconds to make it easier to whisk into the sauce.)
  Spaghetti and Veggie
  
  ***Spaghetti and veggies will all be cooked together, but vary on time.***
  1. To prepare spaghetti, cook pasta in a large pot of boiling water for 8 minutes. DO NOT DRAIN.
  2. Add bag of carrots. Cook for 1 minute.
  3. Add fine-chopped broccoli. Cook for 1 minute.
  4. Drain pot of pasta and veggies. Place in a large bowl.
  5. Sprinkle with chopped green onion, sesame seeds and salt.
  6. Pour sauce evenly over the noodles and toss well.
  Whole Wheat Sesame Noodles and Veggies.
  Posted in Meatless mealtime | Tagged broccoli, tahini, whole wheat spaghetti
- Whole Wheat Broccoli Lasagna
  
  Posted at 8:46 pm by myfoodiecall
  
  Sep 4th
  Everyone loves a good lasagna.
  
  Lasagna with broccoli.
  
  School is back in session. Homework, nightly sports or other activities… Full speed ahead. No time to make a meal with a ton of prep involved.
  
  I have made many time-consuming lasagnas, this one not so much. This has frozen broccoli in it. Sound the alarms. Frozen. I realize that many may take issue to the idea of not using fresh, but hey it’s better than running through Chick Fil A, right?
  
  Give this one a shot. It turned out pretty good.
  
  Whole Wheat Broccoli Lasagna
  
  vegan
  - 1 (12 oz) box whole wheat lasagna noodles (use whole wheat, ok? just do it)
  - 1 16 ounce package of frozen broccoli, thawed
  - 1 14-ounce package of extra-firm tofu
  - 1 teaspoon garlic powder
  - 2 teaspoon onion salt
  - 1 teaspoon basil
  - 1 teaspoon oregano
  - 1 12 ounce package of meatless crumbles
  - 4 cups vegan mozzarella (or use regular cheese , no worries!)
  - 5 cups of marinara sauce
  Cook the lasagna noodles according to package instructions.
  
  (ok, a little prep. I lied.)
  
  Preheat the oven to 375°F.
  
  Drain and then mash the tofu in a mixing bowl.
  
  Mash tofu with the back of a fork.
  
  Chop the thawed broccoli (I let mine thaw in the fridge overnight.)
  
  Chop it as fine as you’d like. Most kids do not do “chunky”, am I right?? My kids are a tad older so I will leave it like this, but I am guessing younger kids might need it fine-chopped.
  
  To your mashed tofu add:
  
  Your chopped broccoli, meatless crumbles, garlic powder, onion salt, basil, and oregano.
  
  Getting there…
  
  Spray the bottom of a 9- by 13-inch baking pan or casserole dish. Place 1 layer of noodles on the bottom of the pan and spoon on some of the broccoli-tofu mixture. Then sprinkle some of your of shredded “cheese” and 1 cup of marinara sauce, making sure the sauces are evenly distributed over the whole pan. Add a second layer of noodles and more broccoli-tofu mixture.
  
  This is after a couple of layers.
  
  Continue layering until you have used all of your noodles, tofu mixture, sauce, and cheese. I like to end my lasagna with cheese so that the kids can’t see what is underneath to minimize the complaints!
  
  Ready for the oven.
  
  Wrap the pan tightly with aluminum foil and bake for 40 to 45 minutes, until the sauce is bubbling. Then uncover switch to broil (low) for an additional 7-10 minutes. Your cheese should be lightly browned and have a little crisp to the surface layer.
  
  Out of the oven.
  
  Dinner is served.
  
  This was a slam dunk.
  
  One of my kids had 3 servings of this. Another actually said he liked it. Shocker. This child rarely compliments my food.
  
  Any fast meals for you soccer families out there?
  Posted in Meatless mealtime | Tagged broccoli, whole wheat pasta
- Broccoli and egg “muffins”
  
  Posted at 12:56 pm by myfoodiecall
  
  Aug 23rd
  A little spin on breakfast.
  
  Feeling less than inspired by your over-easy egg and ho-hum wheat toast? Making an omelette before work seem like a chore that rivals washing your kitchen floor?
  
  While I like a good omelette here and there, this recipe I find to be a super time saver. Especially on those rushed mornings. And easy.
  
  Broccoli and egg “muffins”
  
  First, make your concoction.
  
  Basically an omelette in a bowl, am I right??
  
  Next, add it to your muffin tin.
  
  Can you see how cute these will be? And no omelette flipping required. So annoying when your omelette breaks apart.
  
  Wait patiently for 20 (ish) minutes…
  
  Easy peasy
  
  Broccoli and egg “muffins”
  
  Spray muffin tins
  
  preheat oven to 350 degrees
  
  Ingredients:
  - 1/4 cup vegetable broth
  - 1 teaspoon coconut oil
  - 1 clove minced garlic
  - 1/4 cup chopped onions
  - 1 cup chopped broccoli
  - 1/2 cup shredded cheese
  - 1/4 cup almond milk
  - 4 eggs (go organic if possible)
  - 1 Tablespoon Nutritional Yeast (optional)
  - salt and pepper to taste
  1) Heat your pan and add your vegetable broth, coconut oil, and garlic. Pile in your onions and broccoli and saute until slightly cooked.
  
  2) Transfer mixture to a large bowl
  
  3) Add 1/2 cup cheese of your choice (dairy cheese or non-dairy Daiya. Something that melts gooood)
  
  4) Add nutritional yeast if you are using (But seriously, why would you not?? It just adds to the cheesy flavor and gives you an awesome boost of nutrition)
  
  5) Whisk in 1/4 cup milk of choice (almond, soy…they all work)
  
  6) Whisk in your 4 eggs
  
  7) Add salt and pepper to taste
  
  8) Pour and distribute evenly into your 6 sprayed muffin rounds
  
  9) Bake 20-24 minutes
  
  This recipe yields 6 broccoli egg muffins but could easily be doubled.
  
  Paired with chilled sliced peaches. Peaches just happen to be in season right now. Perfect balance.
  
  These babies will also store well in the refrigerator if you would like to make a dozen in advance. Pop them in the microwave for a bit and bam! out the door. No excuses.
  Posted in Breakfast | Tagged breakfast, broccoli, egg, muffins, omelette
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