Love Food, Will Share

My Food Journal

Broccoli

Hoisin Noodles with Vegetables

by 3 Comments

Hoisin Noodles with Vegetables is a meat free entree but it’s packed full of deliciousness! Hoisin is an Asian BBQ sauce and it’s used in the sauce for this dish along with other fresh ingredients including lime juice, ginger and garlic.

The vegetables I used in Hoisin Noodles with Vegetables are broccoli, carrots, cabbage and green onions, they work well with the noodles and peanuts in this recipe. I like the addition of the peanuts, add a nice crunch to this dish.

I could eat dishes like this almost every night of the week. Stir Fry’s rank high on my list of my favorite meals. You could easily add chicken, pork or shrimp to this recipe.

Hoisin Noodles with Vegetables

Hoisin Noodles with Vegetables

 

 

Hoisin Noodles with Vegetables

Hoisin Noodles with Vegetables

 

 

 

Hoisin Noodles with Vegetables

Hoisin Noodles with Vegetables

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

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Hoisin Noodles with Vegetables

Hoisin Noodles with Vegetables

Ingredients

  • 1/2 cup low-sodium soy sauce
  • ¼ cup water
  • 1 tablespoons sesame oil
  • 2 tablespoons vegetable oil, divided
  • 2 tablespoons honey
  • 3 tablespoons rice vinegar
  • 2 tablespoon fresh lime juice
  • 3 cloves garlic, finely minced
  • 1/2 tablespoon freshly grated ginger
  • 1/4 cup hoisin sauce
  • 3 tablespoons peanut butter
  • 12 ounces thin spaghetti
  • Cabbage, shredded
  • Carrots, shredded
  • Green onions, diced
  • Broccoli, chopped
  • Peanuts

Instructions

  • Prepare the noodles according to package directions.
  • For the sauce, whisk together the soy sauce, water, sesame oil, 1 tbsp. vegetable oil, honey, vinegar, lime juice, garlic, ginger, hoisin and peanut butter. Set aside.
  • Heat a large, nonstick skillet over medium high heat. Add 1 tablespoon vegetable oil, add the cabbage, carrots, green onions and broccoli and sauté for 5 minutes. Add half of the sauce. Cook for another 3-5 minutes.
  • Drain the noodles and add them back to the pan. Add the other half of the sauce and use a tongs to combine. Add the vegetable mixture to the pan, combine. Serve and top with peanuts.
https://www.lovefoodwillshare.com/hoisin-noodles-vegetables/

 

 

Citrus Broccoli Salad

by 3 Comments

What I love most about this recipe for Citrus Broccoli Salad (beside’s the dressing) is all the crunch this salad offers; broccoli, snow peas, radishes and fresh pineapple for starters, then throw in some sunflower seeds and you have a nice crunchy salad with a light & fresh dressing.

Citrus Broccoli Salad

Citrus Broccoli Salad

Feel free to swap out the veggies or the sunflower seeds in this salad. I wouldn’t hesitate using cashews in place of the sunflower seeds. You could also add in matchstick carrots, celery or kohlrabi in place of the radishes or snow peas.

Lots of crunch!

Lots of crunch!

 

I like the orange juice in the dressing, really gives the salad a nice punch of citrus and goes well with the vegetables.

Fresh pineapple!

Fresh pineapple!

 

 

 

 

Enjoy!

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Citrus Broccoli Salad

Rating: 41

Yield: 6 - 8 Servings as a side

Citrus Broccoli Salad

Ingredients

  • 3 cups chopped fresh broccoli
  • 2 cups snow peas, blanched and halved
  • 3 large radishes (or 4 medium) sliced
  • 2 cups pineapple cut into small chunks
  • 1 cup craisins
  • 1/2 cup roasted salted sunflower seeds
  • ¾ cup mayonnaise
  • 1/3 cup orange juice
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ½ tsp. garlic salt

Instructions

  • In a large bowl, toss together the broccoli, snow peas, radishes, pineapple, craisins, and sunflower seeds.
  • In a small bowl, stir together mayo, orange juice, sugar, salt and garlic salt. Pour over broccoli mixture in larger bowl. Stir to coat.
  • Cover and refrigerate 4 hours, or overnight. Serve cold.
https://www.lovefoodwillshare.com/citrus-broccoli-salad/

Adapted from Betty Crocker.

 

 

Broccoli Cheese Soup

by 1 Comment

Broccoli, carrots, chicken broth, half & half and lots of cheddar cheese come together to make this delicious soup.

Broccoli Cheese Soup

Broccoli Cheese Soup

This recipe starts with a classic roux, a mix of butter and flour, that is used to thicken the soup. The half & half and chicken stock help to make the soup creamy. Broccoli and carrots add a good portion of vegetables while the cheddar cheese gives this soup the added amount of zing to make this soup sing.

 

Serve it up with a piece of crusty bread and call it a meal.

Broccoli Cheese Soup

Broccoli Cheese Soup

 

Enjoy!

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Broccoli Cheese Soup

Rating: 51

Yield: 6 to 8 Servings

Broccoli Cheese Soup

Ingredients

  • ¼ cup butter
  • 2 medium onions, chopped
  • 1/3 cup flour
  • 1 ½ cups half and half
  • 6 cups chicken stock
  • 3 cups carrots, sliced thin
  • 6 cup broccoli, chopped, use the florets and stalks sliced thin
  • 2 cups sharp cheddar cheese, shredded
  • Salt & Pepper to taste

Instructions

  • In a large saucepan, melt the butter over medium heat and add the onions, cook for 10 minutes. Add the flour and stir to combine, cook for an additional 3 minutes. Slowly whisk in the chicken broth, making sure the onion roux is mixed in. Add in the half and half and stir to combine. Bring to a boil and add in the carrots and broccoli. Bring mixture back to a boil and reduce to low and cook for 20 minutes, or until the carrots are soft.
  • Take the pan off the heat and put ¼ of the mixture into a blender or food processor, pulse until smooth. Continue processing the rest of the batches and return the soup to the stove. On medium heat, bring the soup back up to a warm temperature (almost to a boil) and stir in the shredded cheese, stir to combine. When the soup is heated through and the cheese is melted, it is ready to serve. Add salt and pepper to taste.
https://www.lovefoodwillshare.com/broccoli-cheese-soup/

Broccoli Macaroni And Cheese

by 11 Comments

Broccoli Mac & Cheese starts with a layer of broccoli with cheesy pasta added and then it’s baked to perfection.

Broccoli Mac & Cheese

Broccoli Mac & Cheese

I am a huge fan of Mac & Cheese, the homemade kind, not the boxed kind. This version has some broccoli added in and the best way to eat broccoli is with some cheese on it! If you are trying to add more vegetables into your diet, or better yet, into your kids diet, this is a good place to start.

Add the broccoli to the baking dish.

Add the broccoli to the baking dish.

The broccoli is blanched then layered on the bottom of the baking dish. While the pasta is cooking you whip up the cheese sauce.

Add the cheese sauce to the pasta.

Add the cheese sauce to the pasta.

The cheese sauce is actually a healthy version using low fat milk, a mixture of flour and cornstarch to thicken the sauce and the amount of cheese is minimal for a cheese sauce.

Lastly you mix together some butter and bread crumbs to add to the top of the pasta. Lastly you bake the dish to combine all the flavors.

Enjoy!

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Add the pasta over the top of the broccoli.

Add the pasta over the top of the broccoli.

 

Add the bread crumbs.

Add the bread crumbs.

 

 

 

 

 

 

 

 

The end product.

The end product is delicious.

 

 

 

 

 

 

 

 

 

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Broccoli Mac & Cheese

Rating: 51

Yield: 8-10 Servings

Broccoli Mac & Cheese

Ingredients

  • 1 large bunch broccoli, cut into bite-size florets
  • 1 pound pasta
  • 2 1/2 tablespoons butter
  • 1/2 cup finely chopped shallots
  • 3 tablespoons flour
  • 3 1/2 cups low-fat milk
  • 3 tablespoons cornstarch
  • 12 ounces cheddar cheese, shredded
  • 6 tablespoons grated parmesan cheese
  • Salt and pepper
  • 3 tablespoons bread crumbs

Instructions

  • Fill a large pot with enough water to reach a depth of 2 inches and bring to a boil. Add the broccoli and cook for 1 minute; drain and rinse with cold water. Grease a 9-by-13-inch baking dish and add the broccoli in an even layer.
  • Fill the same pot with salted water and bring to a boil. Add the pasta and cook until al dente; drain.
  • Position a rack in the upper third of the oven and preheat to 400 degrees . In a sauce pan, melt 2 tablespoons butter over medium heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Stir in the flour for 1 minute. Whisk in 1 cup milk until thickened, then whisk in 1 cup more. Whisk the cornstarch into the remaining 1 1/2 cups milk, then whisk the mixture into the pot. Simmer, whisking, until the sauce thickens, 2 to 3 minutes. Lower the heat and stir in the cheddar and 4 tablespoons parmesan. Season with salt and pepper, then stir in the pasta. Spoon the mixture over the broccoli.
  • In a small heatproof bowl, add the 1/2 tablespoon butter; microwave at high power until melted, about 20 seconds. Stir in the bread crumbs, the remaining 2 tablespoons parmesan and 1/4 teaspoon each salt and pepper. Sprinkle the bread crumb mixture on the pasta. Bake until golden, about 15 minutes. Let cool slightly before serving.

Notes

You can skip the broccoli if you would like, but I highly recommend it. If you don't have shallots, use a small onion in its place.

I used Rigatoni for the pasta, feel free to use any small shaped pasta for this recipe.

https://www.lovefoodwillshare.com/broccoli-macaroni-and-cheese/

 

Adapted from Everyday with Rachel Ray