Wacky Wednesday’s Getting Broccoli Crazy!

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I think we all pretty much grew up hating green vegetables….I know I hated broccoli as a kid but now I go through a head of broccoli every 2-3 days. Why is this? Well it’s a few reasons

  1. I grew up and discovered all of  the health benefits it brought
  2. I learned how to prepare broccoli in new and different ways and got creative with it
  3. My parents  kept feeding it to me in new ways and did not give up on it
  4. My taste buds changed (yes this is possible)

Fresh or frozen are the 2 best ways to buy broccoli. Never buy your vegetables from a can! They have been sitting in some weird water solution for who knows how long in an aluminum can. That does not really say “I’m fresh” to me

So if you think you hate,  hate, hate broccoli, maybe give it another chance with a few recipe ideas to switch it up!

BROCCOLI WITH CARMELIZED ONIONS AND PINENUTS

Ingredients

3 tablespoons pine nuts, or chopped slivered almonds

2 teaspoons extra-virgin  cold pressed olive oilbro

1 cup chopped onion, (about 1 medium)

1/4 teaspoon sea salt, or to taste

4 cups fresh broccoli florets

2 teaspoons balsamic vinegar

Fresh ground pepper to taste

Fresh Preparation

  1. Toast pine nuts (or almonds) in a medium dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
  2. Add oil to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally, adjusting heat as necessary, until soft and golden brown, 15 to 20 minutes.
  3. Meanwhile, steam broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar and pepper; toss to coat. Serve immediately.

BROCCOLI CHEESE SOUP

Ingredients

1 14-ounce can reduced-sodium chicken broth, or vegetable broth

1 cup water

1 pound broccoli crowns, trimmed and chopped (about 6 cups)bcsoup

1 14-ounce can cannelloni beans, rinsed

1/4 teaspoon sea salt

1/4 teaspoon ground white pepper

1 cup shredded extra-sharp Cheddar cheese or non dairy cheese alternative

Preparation

  1. Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and cook until tender, about 8 minutes. Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute.
  2. Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids.) Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.

Tips & Notes

  • Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (These recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.
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