Broccoli Rice - Sometimes, I Need A Change

Broccoli-Baby Carrot Rice:

Life is flying fast in a flash second. I am wondering why is that, each year goes faster than the last. All my days here are like in that movie, Groundhog day. Its so monotonous. I can't say which incident happened when...nothing sensational is happening around me...and am kind of running out of juicy stories to embezzle in my memory. I guess, in future...I won't be having anything nice to share about my life!!! Most of my routine are so predictable...I do the same kind of work day in day out!! Life used to be interestingly spicy as I was growing up in an unfamiliar atmosphere.

Well...I was chatting with a friend of mine, and she suggested me to take a new route to my work place, try joining the local music class, or trekking into the woods instead of walking in the park. Hmmm, doing something different no matter how small the change is...it certainly gives a kind of placeholder in the mind! So that I could distinguish each week from another.

That is why...I am into gardening this year! Last year my Dad helped me raise a beautiful flower bed around the house. And this year, our family friend Dennis has generously offered us a help to set up herbs garden in the backyard. So for the last few weeks we have been working on it....clearing the yard, buying mulch, planting the trees, weed eating, watering, cutting stones...for the first time, am seeing so many tools to clear up a patch of land!! It has been a good work out for all of us to shed that winter pounds! Well...possibly I could have fresh mint, basil, cilantro in future?! Yes, more cooking:)

Ingredients:

Basmati rice 1 cup - cooked
Onion 1 large chopped
Garlic 5 cloves chopped
Jalapenos 1 chopped
Tomato 1 chopped
Broccoli 1 small head - cut into florets
Baby carrots few
Salt
Turmeric 1 pinch
Oil few spoons.

Method:

Heat oil in a vessel. Add jalapenos, garlic, onions and tomatoes, stir-fry briefly.

Followed by vegetables and cooked rice.

Add enough salt and pinch of turmeric. Mix well and remove from heat.

Mung Beans Noodles - Tastefully Herbivoracious:)

Mung Bean Noodles:(Thai Style)

Ingredients:

Mung bean noodles 1 small bundle
Soy sauce
Ginger 2" grated
Garlic 3 clove minced
Red chili flakes - as per taste
Pepper powder - maybe
Thai red chili 2 sliced
Mixed vegetables of your choice
Honey 1/4 spoon
Grated toasted peanuts few to garnish
Peanut oil few spoons.

Method:

Cook noodles briefly in warm water, as per the directions(in the packet). Set aside.

In a wok, heat oil. Stir-fry ginger-garlic, chilies and vegetables, set aside.

In the same wok, stir-fry noodles briefly followed by soy sauce, honey and peanuts...add vegetables too. Toss them and serve on to the serving bowl immediately.

Serve steaming hot, enjoy:)

Vegetable Fahita - Coloring My Life:)

Vegetable Fajita:(Mexican Style)

Several times in my School-College-University life...I somehow always ended up having vegetarian room mates:( But kept managing my identity through food, hehe:) No, I never yielded to 'Veganism' or 'Satvik' preachings...and what is peer-pressure, anyway!

There were days, when my hostel mess bill used to be 'Nil' for several months! And I completely survived eating out the whole time:) You know what? It sucks to be a female' when they only provide 'A mess' (vegetarian food) for us girls, whereas boys will always benefit from good 'B mess' (the real food). Anyhooo, finally I am done with those days, now I can be on my own...its so relieving to be an adult (even though none treat me like one!)

Well, coming to the story, it was one of the toughest decision in my life...to take my significant other as my life partner, knowing that he is a strict vegetarian!!! Gosh, life is full of surprises (oh boy, did anyone put spell on me or what?). Anyway...at least now, I learned the spelling for 'V-E-G-E-T-A-B-L-E'...and what it is made of again? hehe:):)

Ingredients:

Onions 1 large sliced
Jalapenos 1 sliced
Mushrooms 4 sliced
Bell peppers green 1 sliced
Bell peppers red 1 sliced
Zucchini 1 sliced
American Squash 1 sliced
Broccoli 1 small head, florets
Salt
Pepper - as per taste
Grated cheese
Sour cream
Guacamole - avocado paste.

Method:

Stir-fry all the above mentioned vegetables over high heat, preferably over iron skillet. Further add salt and pepper, turn them on to serving dish...cover with cheese and sour cream.

Serve as a filling to your corn or wheat tortillas /flat breads or enjoy as a salad:)

Broccoli Casserole - Flavors of Southern Cooking!

Broccoli-Green Beans Casserole:

Another important dish, that is close to heart. No one could turn this down, after a hard day's work. Speaking of work'...I mean real physical activity, okay. In this new age of information world...work is something that is confined to cushioned chairs, driving to destinations, or even making a phone call for scheduling an appointment!!! If you want to realize the pleasures of old time, now move it baby...mow your lawn, today (don't call Andy to do the chore), clean up the garage, burns 350 calories in 35 minutes...and now you deserve the treat, don't you?! Experience the real meal n tell me how you feel...isn't it comforting, worthy?

Ingredients: (Serves Four)

Rice 1 and 1/2 cups
Broccoli 1 head - florets
Green beans 100 grams - no trimming
Corn kernels 1 small cup
Button mushrooms 1 cup sliced
Milk 2 cups
Mushroom cream soup 1 can
Fried onions 1 cup to garnish
Butter few cubes
Grated cheese to garnish
Pepper powder to taste 1 teaspoon, per serving.

Method:

Melt butter in a crock pot, add rice enough salt. Further add water and milk, cover and cook.

Once the rice is half the way done, add cream soup, plus all the vegetables. Maybe be add a little more salt for the veggies.

Cover and cook till tender.

Now, finally add fried onion, cheese, pepper powder.

Serve steaming hot. Enjoy:)

Broccoli 65 / Broccoli Pakora - Fuss Free Snacks

Fried Broccoli Krispies:

You know what? Why fried food is so popular among many immigrant communities? One could get really creative to add their special flavor' ranging from soy sauce to garam masala and instantly get that native-country touch:) If you are looking for a healthy option...you should really try stir-frying! This isn't a good idea to fry vegetables! Yet, if you are planning to have a variation...this is it! Its pretty damn good. Am so tired of eating those steamed broccoli from the restaurants. I decided to fry this on a snowy-stormy-dark evening...when I had nothing useful to do, hehe. Well, I followed some discipline' frying upon one condition...using extra-virgin olive oil! We all do some trick to take away the guilt, right. Did I ever tell you this little secret of mine? Anything that is dark green and bit bitter-tasting, like Kale, Bitter melon, Broccoli etc...all achieve an unique flavor when treated with olive oil. I know, the olive oil itself has its own flavor and all. But still it kicks up some extra-effect with bitter-tasting greenish produce. Anyway, you guys try this experiment and let me know' if you like it(or if you don't)!

Ingredients:

Broccoli 2-3 heads
Ginger 2" minced
Garlic 3 cloves minced
Salt
MSG 1/4 Spoon
Soy sauce few spoons
Lemon juice few spoons
Corn flour few spoons
Chili powder 2 spoons
White pepper powder 1 spoon
Garam masala powder 1/4 spoon
Olive oil for pan/deep frying

Method:

Combine all the ingredients together(except oil).

Heat oil in a deep frying pan. When it comes to smoky hot, fry few florets at a time. Leave them over kitchen tissues for a while. Repeat the same for each batch.

Serve steaming hot with Indian Masala Chai. And you know the rest...enjoy:)

Pasta Alfredo - Pasta it is!!!

Pasta Alfredo with Stir-fried Vegetables and Fried Shrimps on the side:

Cook Penne pasta as given in the box-directions.

Rinse and retain the shells. Mix with your favourite Alfredo's sauce, I like the one which has lots of garlic and mushrooms.:) Sprinkle a lot of Parmesan, as though you were waiting for me to suggest...duh!

Now for the side dish, if you're vegetarian...choose your favourite veggies. I picked broccoli and zucchini...not that I liked, but just had them in the fridge, lol.

Well, heat olive oil...add garlic powder?(yeah powder), salt and chili flakes(optional). Stir-fry vegetables briefly and set aside.

Here I come, Shrimps:) Okay, heat up the skillet, add olive oil. Put-in the garlic powder, chili flakes and shrimps...stir-fry for couple of minutes and add the tomato puree. cook over high heat...until the shrimps turn crisp and aromatic. Wow, its done.

Well, arrange them in a platter and treat yourself or others.

Cheesy Brocoli Cream Soup:

Ingredients:

For The Shell:

All Purpose flour
Baking salt & soda
Salt
Butter few cubes.

For Soup:

Fresh cut broccoli florets 1 cup
Veg or chicken broth 1 cup
Corn Starch 2-4 spoons
All purpose flour 2 spoon
Half n Half(tetra pack milk)4 cups
Butter 1-2 cubes
Salt as per taste
White pepper to sprinkle
Grated cheese to garnish.

Method:

Make a smooth dough using the above ingredients. Now drizzle little oil on the back side of your muffin tray.

Now make equal parts out of the above dough. Flatten them over the back side of the muffin tray(which is eventually greesed)

Bake them.

Serves as a cup!

In a shallow pan, melt butter. Add flour and corn starch to it. Saute' them for 2 minutes or maybe till they turn to golden color.

Now add chicken or veg broth to this. Bring it to boil. When it is almost half the way reduced....add half and half and continue boiling.

Let this acheive to rich creamy soup like consistency. now sti-in cut broccoli florets. Bring this to boil once or twice. Do not over-cook the florets.

Serve warm with melted cheese on it. Sprinkle salt and pepper before serving. Serve with one of those shells made above. Enjoy!

Broccoli Cream Soup:

Creamy Broccoli Soup. Broccoli Soup.

The Indole-3-carbinol and sulforaphane present in Broccoli helps to protect against breast cancer! Broccoli also has lots of vitamin C and beta-carotene! So never try to overcook them. Adding them to salad, stir-fry, gently add to soups or lightly steam them to preserve phytonutrients!

Ingredients:

Fresh cut broccoli florets 1 cup
Veg or chicken broth 1 cup
Corn Starch 2-4 spoons
All purpose flour 2 spoon
Half n Half(tetra pack milk)4 cups
Butter 1-2 cubes
Salt as per taste
White pepper to sprinkle
Grated cheese to garnish(optional).

Method:

In a shallow pan, melt butter. Add flour and corn starch to it. Saute' them for 2 minutes or maybe till they turn to golden color.

Now add chicken or veg broth to this. Bring it to boil. When it is almost half the way reduced....add half and half and continue boiling.

Let this acheive to rich creamy soup like consistency. now sti-in cut broccoli florets. Bring this to boil once or twice. Do not over-cook the florets.

Serve warm with melted cheese on it. Sprinkle salt and pepper before serving. Enjoy!

Mac-Broccoli Cheese:

Mac n Cheese with Broccoli Florets. Macaroni-Cheese.

Ingredients:

Macaroni shells 1 cup
Half n Half milk 1-2 cups
Fresh Broccoli florets 1 cup
Velvetta cheese 4-6 slices
Butter 1-2 cubes.

Method:

Melt butter in a deep vessel. Add macaroni shells to it. Add 2-4 cups of half and half to it. Cook over medium heat.

When the shells are done nearly tender. Stir-in broccoli florets. Cook until milk is evaporated.

When there is no moisture left...add sliced cheese. Wait tillit melts.

Serve warm or semi-warm as a main course meal.

Fried Broccoli Crispies:


Broccoli Fritters. Broccoli Pakoda. Broccoli Pakora.

Ingredients:

Fresh broccoli 250 grams - cut into mini florets each
Large yellow bell pepper 2 thinly sliced
Red chilies 6 thinly sliced
Whole wheat flour less than half cup
Egg white from 1 egg
Few drops of lemon juice(optional)
Salt
Lemon wedges for decoration
Oil for frying.

Method:

Boil broccoli florets for few minutes, maybe for 4-5 minutes will due. Add little salt and few lemon drops in this boiling water. This helps to retain the color of the floret.

Then filter them and leave over kitchen tissues for few minutes. All the while care should be taken to maintain the floret to be intact.

In a large pan add salt and whole wheat flour and mix them thoroughly. Add egg white to this and make it up into thin batter (runny consistency)

Heat oil in a deep pan. Maintain your stove over medium heat.

Just before dropping....take a broccoli floret along with yellow bell-pepper and a red chili slice. Twist all the three colors togather(green-yellow-red) and dip the same in the batter. Let the batter coat to it evenly. Drip away the excess batter. Drop this in hot oil. Fry them till crispy or until golden color.

Leave them over itchen tissues for few minutes and then transfer it to serving dish.

Serve hot with lemon wedges. It can be treated as a starter or as a tea time snack.

Cheese-Broccoli Casserole:(American dish)

Ingredients:

Cheese 1oo gram
Rice 1 cup
Salt
Broccoli 1/2 kg
Cumin seeds 1-2 spoons(those who want indian flavour)
Butter 1-2 cubes.

Method:

Cook rice along with little salt in it.

Cook broccoli for few minutes in boiling water.....drain the water and set aside.

In a large-wide frying pan.....heat butter. Add cumin seeds to this. Let it sputter well.

Now to this add cooked rice and fry for a while. Add broccoli too. Mix them well.

Then melt in cheese....either in cube form or sheet form. Let it blend-in well. Mix them thoroughly. Maintain the stove over low-medium heat.

Serve really very, very hot.