BROCCOLI IN COCONUT ORANGE LEMON SAUCE Fresh steamed broccoli cuts tossed with a creamy coconut orange lemon sauce! Serves 4 Sauce: makes 3 cups (reserve leftover sauce for other use) 15 oz. can Cream Of Coconut by Goya 1/3 c. orange marmalade (I used Smucker’s brand) 2.9 oz. pkg. Jello Cook & Serve Pudding &ContinueContinue reading “BROCCOLI IN COCONUT ORANGE LEMON SAUCE”
Category Archives: MY BROCCOLI
ROTINI BARBECUE PASTA SALAD
ROTINI BARBECUE PASTA SALAD Whole wheat rotini pasta, tomatoes, sweet red and green pepper, scallion, radish and broccoli mixed with Animal-Free Barbecue Mayonnaise Spread. Topped with smoked almond crumbles. Great salad! Makes 21 cups ANIMAL-FREE BARBECUE MAYONNAISE SPREAD Makes 4-½ cups 16 oz. pkg. extra firm, water-packed tofu, drained, rinsed and broken into cubes 2ContinueContinue reading “ROTINI BARBECUE PASTA SALAD”
FLOPPY BOW TIE PASTA SALAD
FLOPPY BOW TIE PASTA SALAD Tri-color pasta bow ties combined with fresh juicy tomato, broccoli buds, green pepper and scallion. Dressed with a creamy sweet mustard and tarragon dressing. Excellent! Makes 11-12 cups 12 oz. box tri-color bow tie dried pasta, cooked in lots of sufficiently salted boiling water till pasta appears somewhat over-cooked (floppy),ContinueContinue reading “FLOPPY BOW TIE PASTA SALAD”
STIR-FRIED BROCCOLI IN SWEET AND SOUR PINEAPPLE SAUCE
STIR-FRIED BROCCOLI IN SWEET AND SOUR PINEAPPLE SAUCE Fresh broccoli and onion strips stir-fried in sesame oil and garlic till tender-crisp. Combined with sweet and sour pineapple soy sauce seasoned with just a hint of cloves and red cayenne pepper! Serves 4-5 20 oz. can pineapple chunks, with liquid ¼ c. soy sauce (Kikkoman’s isContinueContinue reading “STIR-FRIED BROCCOLI IN SWEET AND SOUR PINEAPPLE SAUCE”
SWEET AND SOUR BEETS AND BROCCOLI
SWEET AND SOUR BEETS AND BROCCOLI Fresh beet cubes, and broccoli buds swimming in a beautifully colored sweet-sour beet sauce flavored with ginger, soy sauce, garlic, tarragon and spice. Served with vinegar rice! Makes 3-1/2 cups rice and 7 cups sauce 1 bunch fresh beets; cut off greens to use for other purpose, wash beets,ContinueContinue reading “SWEET AND SOUR BEETS AND BROCCOLI”
ITALIAN GRAVY
ITALIAN GRAVY Fried peppers and onion simmered in a garlic, fennel and rosemary tomato cream gravy with fresh turnips and steamed broccoli buds. Garnished with fresh basil and lemon zest. The tomato sauce is made into gravy by the addition of puree of sweet pea! Makes 7-1/2 cups 1/3 c. transfat-free margarine 1 jumbo greenContinueContinue reading “ITALIAN GRAVY”
BROCCOLI/CAULIFLOWER PUFF PASTRY PIES
BROCCOLI/CAULIFLOWER PUFF PASTRY PIES Broccoli/Cauliflower Blend combined with sauteed celery and onion in a wasabi, garlic, ginger sauce thickened with soy sour cream. Served in puff pastry shells. Makes 4 servings Preheat oven to 400 degrees. 2 T. transfat-free margarine 1/2 c. diced celery–inner stalks 1 sm. yellow onion, peeled and diced, 3/8 inch squares, aboutContinueContinue reading “BROCCOLI/CAULIFLOWER PUFF PASTRY PIES”
BROCCOLI AND MUSHROOM ANTIPASTO SALAD
BROCCOLI AND MUSHROOM ANTIPASTO Fresh broccoli buds and mushroom caps marinated in a garlic and curry red wine vinaigrette! Serves 6 1 c. olive oil 1/2 c. red wine vinegar 3 lg. garlic cloves, peeled and grated 1 t. mild curry powder 1/2 t. dry mustard salt to taste 1 lg. bunch fresh broccoli 3ContinueContinue reading “BROCCOLI AND MUSHROOM ANTIPASTO SALAD”
PINK MACARONI, BEAN AND BROCCOLI SALAD
PINK MACARONI, BEAN AND BROCCOLI SALAD with beets, sweet onion and sweet red peppers in a sweet and sour raspberry vinaigrette! Makes 11 cups 8 oz. package elbow macaroni, cooked in salted boiling water according to package instructions, then rinsed under cold water till cooled; drain well and set aside till ready to use; doContinueContinue reading “PINK MACARONI, BEAN AND BROCCOLI SALAD”
POTATO AND BROCCOLI VINAIGRETTE
POTATO AND BROCCOLI VINAIGRETTEFresh steamed potato cubes tossed with fresh broccoli buds, red apple and rings of red onion in a sweet and sour celery seed and basil dressing!Serves 6 5 med. russet potatoes, peeled and cut into 1/2 inch cubes1/3 c. mild olive oil1 T. hot chili oil3 T. white vinegar1 T. sugar1/2 t.ContinueContinue reading “POTATO AND BROCCOLI VINAIGRETTE”
SUMMER SQUASH SAUTE
SUMMER SQUASH SAUTE with sweet onion, broccoli and cauliflower buds, and sweet red roasted peppers. Flavored with white Balsamic vinegar and pure maple syrup. Seasoned with garlic, tarragon and basil! Makes 10 cups 2 T. extra virgin olive oil 2 lg. sweet onion; cut off ends, cut in half from end to end, peel andContinueContinue reading “SUMMER SQUASH SAUTE”
BAKED POTATO SUNRISE
BAKED POTATO SUNRISE Sautéed broccoli, corn and fresh cherry tomatoes in melted margarine with nothing but salt and pepper. Served over fresh-baked russet potatoes. How pure and simple is that? Serves 5 Preheat oven to 400 degrees 5 med. russet potatoes, washed 1 stick margarine (salted) 3 c. fresh broccoli buds, broken into bite-sized piecesContinueContinue reading “BAKED POTATO SUNRISE”
PRIMAVERA IN MUSTARD CREAM SAUCE
PRIMAVERA IN MUSTARD CREAM SAUCE Fresh sweet red peppers and onion sautéed in olive oil and garlic with Kalamata olive. Combine with steamed asparagus and broccoli, then tossed with a light creamy mustard basil sauce. Tossed with fettucini! Serves 6 2 T. olive oil 2 T. margarine 2 lg. garlic cloves, peeled and finely choppedContinueContinue reading “PRIMAVERA IN MUSTARD CREAM SAUCE”
BROCCOLI AND MUSHROOM SALAD
BROCCOLI AND MUSHROOM SALAD with greens, and tomatoes drizzled with a creamy Macadamia Nut Dressing! Wonderful! Serves 5 1/3 c. corn oil 2 T. sweet cucumber pickle juice (bread and butter style), strained to remove seeds 1 T. white wine tarragon vinegar 1/2 c. whole, jumbo, salted macadamia nuts 1/4 c. plus 2 tablespoons nondairy liquidContinueContinue reading “BROCCOLI AND MUSHROOM SALAD”
SAVORY VEGETABLE SOUP or “7731” Soup
SAVORY VEGETABLE SOUP or “7731” Soup Cabbage, broccoli, turnip, sweet onion and celery steeped in a subtlety seasoned curry, coriander and rosemary broth. Wow! Makes 25 cups 2 fresh bunches broccoli; remove stalks, trim ends, then cut stalks into ⅜ inch cubes; reserve broccoli buds for another use 2 c. peeled, cut onion, 3/8-1/2 inchContinueContinue reading “SAVORY VEGETABLE SOUP or “7731” Soup”
CHEF DAVIES-TIGHT™ 