Tag Archives: broccoli

25-minute Healthy Stir Fry with Noodles & Spicy Peanut Sauce

15 Jun

The other night Rafe and I got back from the climbing gym a few minutes past 9pm. This happens all the time. We get home, it’s late, we spend about an hr making dinner, and we eat even later. Yikes.

So instead of this, we made a dinner plan while in the car on the way back, and executed with four burners going (though not flawlessly, as there was plenty of random stuff that made it to the kitchen floor instead of the pan). We even sat done for it WAY before 10. Hoorah!

Ingredients (Stir Fry)

  • 1 tbsp olive oil
  • 1/2 in cube grated fresh ginger
  • 1 clove garlic, chopped
  • 1 box tofu, cut into smaller cubes
  • 2 ears of corn, with the kernels cut off
  • 1 head of broccoli, with the florets chopped
  • 2 bunches of soba noodles (about 6-8 oz)– could sub in Italian noodles also
  • splash of sesame oil

Ingredients (Peanut Sauce)

  • 1/3 c creamy peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • splash sriracha or hot sauce
  • juice of a lime
  • water to lighten

Method

  • Boil water. Add dash of salt and noodles, cooking until tender. Then drain and reserve with splash of sesame oil to keep strands separate.
  • In another pot, boil water and cook broccoli in a steam bin until florets are tender.
  • Heat the oil in a large fry pan. Once warm, add ginger and garlic. Cook until fragrant. Add the corn and cook until more tender.
  • In another fry pan, spray with Pam and add tofu cubes, cooking until brown and somewhat crispy on several sides.
  • To make the sauce, put all sauce ingredients (less water) in a glass measuring cup and nuke for 30 seconds. This should loosen up the peanut butter. Mix well with a fork so it gets smoother (put back to nuke some more if not yet there). If it’s still a bit thick, add a few splashes of water to thin up.
  • Now add the tofu and broccoli together with the fry pan with the ginger and corn. You’re done. We composed dinners of noodles on the bottom of the bowl, stir fry on top, with sauce poured over.
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Pizza Night! (Broccoli vs Red Med)

10 Mar
A Thursday night special… Pizza night!

Whipped up the dough from this recipe in the bread maker, but wanted to do something slightly different from the typical pizza varieties (zucchini and/or pear & gorgonzola).
Broccoli was a tasty addition! And we had leftovers for lunch on Friday also…
Broccoli Pizza Toppings
  • 2 cups broccoli florets, blanched (drop into boiling water for ~3 minutes, and then into an ice bath)
  • Red sauce, salt, and pepper for the base
  • 1/2 c mozzarella and monterey jack sprinkled on top

Red Med(iterranean) Pizza Toppings

  • Red sauce, salt, and pepper for the base
  • 1 chopped red bell pepper (smallish pieces)
  • sliced Kalamata olives
  • 1/2 c mozzarella

Bake both pizzas at 425 for ~10 min.

Broccoli Quinoa Casserole

6 Nov

Mmmmm, casseroles. They are so very domestic and 1950s. My good friend Debbie got us a huge awesome souffle dish off our wedding registry and we used it for the first time tonight! Psyched. This is going to be lunch tomorrow also…

 

Ingredients

  • Can of cream of broccoli soup
  • 1 tbsp mayo
  • 1 egg
  • splash of 2% or skim milk
  • 2 cups broccoli, lightly steamed or blanched
  • 2 cups pre-cooked quinoa (we used red quinoa for color)
  • 1 cup grated cheese (colby jack, cheddar)
  • sprinkle of grated parmesan
Instructions
  • Pre-cook the quinoa. Meanwhile, steam or blanch the broccoli
  • Mix the cream of broccoli soup with mayo, egg, and milk in a large bowl. Mix in the broccoli, quinoa, and cheese. Throw into a large baking dish or souffle dish and toss the parmesan on top.
  • Bake at 350 for 20 min or until slightly crisp. Turn to 425 to brown the cheese.
MMMMMMM. So simple, healthy (egg, brocc and quinoa! only the cheese is marginal), and delicious.