Category Archives: broccoli

Food Matters Project #30: Broccoli & Cherry Rice with Acorn Squash

With the start of 2013, we’re back to doing Food Matters Project posts!  I apologize for neglecting this awesome weekly project, but after missing it for a couple of months, we’ll be doing them again!

This weeks recipe was chosen by Gracie, of Food Fascination.  Her choice was Hippie Rice, from Mark Bittman’s Food Matters Cookbook.  Check out how others have adapted and made this recipe here.  See what other recipes we have made: Fifth Floor Kitchen Food Matters Project.

Broccoli & Cherry Rice with Acorn Squash

As always, I love recipes from this cookbook, since they can really be adapted to what you have in your fridge or pantry.  If I’m in the mood, I love to take the idea and run with it.  So here’s my recipe, inspired by Mr. Bittman- a great veggie, non-dairy dish to get you back into the healthy groove after all those holidays!

Broccli & Cherry Rice in Acorn Squash

Broccoli & Cherry Rice with Acorn Squash
Inspired from: Food Matter’s Cookbook

1 acorn squash
1 tsp salt
1 cup rice, uncooked
1/4 red onion, finely chopped
4 garlic cloves, minced
1 head of broccoli, chopped
1 tbsp soy sauce
1/3 cup dried cherries
1/3 cup pumpkin seeds
1/2 tsp pepper

Preheat the oven to 375ºF.  Cut the acorn squash in half, horizontally.  Scoop out the seeds with a spoon and toss them out.  Lay the squash halves, cut side down, on a greased foiled lined tray.  Bake for 40 minutes, or until the acorn squash is tender inside.  Scoop out the acorn squash with a spoon or fork, add it to a medium bowl.

Meanwhile, cook your rice according to package instructions.  Remember to add 1/2 tsp salt into the pot.  Once it’s cooked, add to the bowl with the acorn squash.

Heat up a medium skillet, and add 2 tbsp olive oil.  Allow to heat up, then add the onion.  Sauté the onion for about 3-5 minutes, then toss in the garlic and cook for another 3 minutes.  Finally, add in the broccoli and soy sauce, cook for another 5 minutes.  Once it’s finished cooking, mix in the ingredients with the rice and acorn squash.

Lastly, add in the dried cherries, pumpkin seeds, 1/2 tsp salt, and 1/2 tsp pepper- mix all of the ingredients together.  Spoon the rice mixture into the 2 halves of the acorn squash.

Asparagus & Broccoli Orzo Salad

Not having access to the Internet is a lot more difficult than I thought (well, at least when you’re not on vacation).  Last week was my first at my new job.  After rewriting my name, filling in all the special numbers, having my picture taken, and signing my name about 30 times- I am now allowed to have computer access!  Success!  I felt very out of touch with the world up until today.  Unless someone left a paper copy of an article, or was talking about a specific topic, I had no idea what was going on in the world (yes, that includes the Prince William-Kate wedding gossip).  So for all of those that have had busy days, this is a perfect salad- either to eat during your lunch hour, or enjoy when you get home and don’t have time to do much.

It’s asparagus season!  Last week I saw it for the first time at our Farmer’s Market, so it’s time to get cooking with it.  This is a great spring recipe- light, flavorful and fast.  Although I had made it for friends (when I made this dessert), we had plenty of leftovers for the two of us.  We don’t tend to buy alfalfa sprouts often, just because if you don’t use them fast enough they’ll get all soggy, but this was definitely a fantastic edition to this salad.

Asparagus & Broccoli Orzo Salad
Inspired from: 101 Cookbooks

1 cup orzo pasta, uncooked
1 lb asparagus; washed, trimmed, cut into 1-inch pieces
1 head of broccoli, cut into small florets
juice of 1 lemon
1/4 cup olive oil
3 tbsp salt
3 garlic cloves, minced
2 cups alfalfa sprouts
1 cucumber, quartered and cut into small pieces
1/2 cup cherry tomatoes, halved
1/4 cup feta, crumbled

Bring a large pot to a boil, add 1 tbsp of salt.  Once the water is boiling, add the orzo and cook per package instructions.

This next step can be done in 2 ways:

1) About 30 seconds before the orzo is finished cooking, stir in the asparagus and broccoli.  Cook for 30 seconds, then drain and run cold water over the 3 ingredients.

OR

2) Once the orzo is cooked, drain it and run cold water of the pasta.  Then boil another pot of water, add the asparagus and broccoli for about 1/2-1 minute.  Then drain and run cold water over the vegetables.

In a small bowl whisk together the dressing: lemon juice, olive oil and 2 tbsp of salt.

Add the orzo, asparagus and broccoli to a large bowl.  Then toss those ingredients with the dressing.  Finally, add the alfalfa sprouts, cucumber, cherry tomatoes, and feta.  Toss once more for all of the ingredients to mix well.

Broccoli with Sun-dried Tomatoes over Quinoa

It’s finally getting warm here, the weekend ended up being beautiful!  Although Saturday morning was gloomy and chilly, by the end of the day the sun was out.  We took a walk on the Mall, among all the tourists, and got a little sun.  For dinner we tried burgers at Good Stuff Eatery, which were delicious.  Spike Mandolhson is known from Top Chef, and he opened this burger join a couple of years back.  Both of us were very surprised how busy it was!  So if you’re in Capitol Hill, and enjoy a good burger- check this place out.

In order to counteract the (not so healthy) burger, I decided a quinoa salad would be much better for us.  So below is a great recipe, for a quick and easy salad.  As always with these, feel free to change the vegetables or keep these yummy one’s.

Broccoli with Sun-dried Tomatoes over Quinoa
Adapted from: Vegetarian Times

1 cup uncooked quinoa
3 tbsp pine nuts
2 tbsp grape seed oil (feel free to use another oil)
2 heads (about 1 lb) of fresh broccoli, cut into small florets
1/2 cup water
1/2 cup sun-dried tomatoes, chopped
1 tbsp balsamic vinegar
1 tsp salt
1 tsp pepper
1/2 tsp red pepper flakes
1/4 cup crumbled goat cheese (feta can be a substitute)

Cook quinoa per package directions.  Once it’s cooked, add to a large bowl.  Toast pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring occasionally.  Transfer to the large bowl.

Heat oil over medium-high heat.  Add broccoli and cook for 2 minutes, or until florets are coated with oil and begin to soften and brown.  Add water and cover tightly with lid.  Steam broccoli for 5-10 minutes, until the water has evaporated and the broccoli is tender.  Once cooked, add to the large bowl.

In a small bowl mix: sun-dried tomatoes, balsamic vinegar, salt, pepper and red pepper flakes.  Stir to mix all of the ingredients.  Pour over the salad in the large bowl.  Mix the ingredients, so the vinaigrette is covering the salad.  Top the salad with goat cheese.

Mushroom & Broccoli Pizza

Pizza is a favorite around here, and so is broccoli.  Why not put them together?  I was flipping through a Vegetarian Times from last spring, and came across this recipe.  We’re always on the lookout for finding new pizza topping combinations, just to try something different (it’s easy to get stuck in a rut).  The two-cheese white sauce was creamy and added a depth to the flavor combination on the pizza.  We did use a pre-made pizza dough, which can be found in grocery stores (or Trader Joe’s).  We sometimes make our own, which is equally easy and delicious (but that’s for another post).

Mushroom & Broccoli Pizza
Adapted from:Vegetarian Times Magazine

pizza dough for 1 pizza
2 tbsp butter
2 cups mushrooms, sliced
3 cups broccoli, sliced
1 tbsp all purpose flour
1 cup milk
4 garlic cloves, minced
1/2 tsp salt
1 tsp crushed red pepper
1/2 cup shredded mozzarella
1/4 cup grated Parmesan

Heat the oven to 425 degrees.  Shape the pizza dough in your favorite shape and place it on a pizza stone.  We place our pizza into the over for about 4-5 minutes before adding the ingredients on top- giving the whole pizza a crunch.  Once the time has passed, we take the pizza dough out.

Meanwhile, melt the butter in a saucepan over medium heat.  Add flour, cook for 2 minutes until it is pale golden, stirring constantly.  Slowly, stir in milk, garlic, salt and crushed red pepper.  Cook for 3-4 minutes, continue stirring until the mixture thickens and begins to boil.  Remove from heat, and stir in 1/4 cup mozzarella and 2 tbsp of Parmesan.  Stir until the sauce is smooth and the cheese has melted.

When the pizza is out of the oven, spread the white sauce over the dough.  Then, top with the broccoli and mushrooms.  Next, sprinkle the remaining mozzarella and Parmesan over the top.  Return to oven and bake for about 10-15 minutes, or until the edges of the pizza are golden and the cheese is bubbly.  Take it out of the oven, and let it cool slightly before slicing.

Broccoli & Radicchio Pasta Salad

It’s a Sunday night, and what can we make (quickly!) for lunch tomorrow?  Pasta salad!  This was an extremely fast dish to make (the pasta cooking was the most time consuming), and by the next day the flavors blended even better.  This can be a dish for dinner, but we enjoyed this quick and easy lunch for the next 2 days. 

Broccoli & Radicchio Pasta Salad
Adapted from: Power Foods Cookbook

1 lb spiral pasta
1/2 lb frozen broccoli
1/4 cup grape seed oil
1/4 cup balsamic vinegar
2 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 tbsp honey
2 garlic cloves, minced
1 tsp salt
1 tsp ground pepper
1 tsp red pepper flakes
2 pints cherry tomatoes, quartered
1/2 cup pitted Kalamata olives, chopped
1 small head radicchio, cored & shredded
1/2 cup basil, chopped
1/4 cup parsley, chopped
2 oz feta cheese

Bring a pot of water to a boil, and cook pasta until tender.  Add the broccoli 4 minutes before the pasta is cooked.  Drain pasta and broccoli.  While the pasta is cooking, whisk together the oil, vinegar, lemon juice, mustard, honey, garlic, red pepper flakes, pepper and salt in a large bowl.  Add the drained pasta and broccoli.  Mix in tomatoes, olives, radicchio, parsley and basil stir to combine.  Top with feta cheese before serving.