Broccoli with Balsamic Mushrooms

  

Ingredients

1 pound broccoli, cut into 1-inch florets, stems peeled if desired

3 tbsp extra-virgin olive oil, divided

8 ounces shiitake/ button mushrooms, stems removed, caps sliced 1/2 inch thick (4 cups)

4 ounces baby bella mushrooms, quartered (2 cups)

¼ tsp salt

2 large cloves garlic, minced

2 tbsp balsamic vinegar

1 tbsp reduced-sodium tamari / soy sauce/ Miso paste

1 tbsp butter

¼ tsp crushed red pepper

Preparations

Cook broccoli in a pot of boiling water until just tender, 3 to 4 minutes. Drain.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shiitakes and baby bellas, sprinkle with salt and cook, stirring often, until deeply brown in spots, 5 to 8 minutes.

Reduce heat to medium; add garlic and the remaining 1 tablespoon oil and cook, stirring, for 30 seconds. Add vinegar and tamari and cook for 30 seconds more. Remove from heat; stir in butter, then add the broccoli and crushed red pepper and gently toss to combine. 

 

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Sautéed Broccoli with Peanut Sauce

  

Ingredients

8 cups broccoli florets (2-inch pieces)

2 tbsp toasted sesame oil

1 cup sliced red bell pepper

½ cup sliced yellow onion

3 medium cloves garlic, chopped

3 tbsp smooth natural peanut butter

2 ½ tbsp reduced-sodium tamari * OR Soy sauce/ Miso paste

2 tbsp rice vinegar

1 tbsp light brown sugar

1 tsp cornstarch

1 tbsp toasted sesame seeds

 *Tamari is a Japanese sauce made from fermented soybeans. It is less salty than soy sauce, mellow, and thicker. 

 

Preparations

Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes.

Meanwhile, heat oil in a large skillet over medium-high heat. Add bell pepper, onion and garlic; cook, stirring often, until the vegetables begin to soften, about 3 minutes. Add the steamed broccoli and cook, stirring, for 3 minutes. 

Whisk peanut butter, tamari, vinegar, sugar and cornstarch in a small bowl until smooth. Stir into the vegetables. Cook, stirring, until the sauce thickens, about 1 minute. Sprinkle with sesame seeds.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Carrot Cake Thumbprint Cookies

  

Ingredients

3 carrots, peeled  

1 cup flour  

3/4 tsp. kosher salt  

1/2 tsp. cinnamon  

1/2 tsp. ginger  pdr

1/3 cup granulated sugar  

1/3 cup brown sugar  

1 stick unsalted butter, melted + 4 Tbsp. butter at room temperature  

1 egg yolk  

3/4 cup old-fashioned rolled oats  

1/4 cup golden raisins, chopped  

3/4 cup pecans, finely chopped  

1/4 cup powdered sugar  

2 oz. cream cheese  

1 1/2 tsp. apricot jam

Preparations

Pulse the carrots in a food processor until they are finely shredded. Set 3/4 cup aside. 

Meanwhile, in a bowl, add flour, salt, cinnamon and ground ginger and whisk well.  

Add the flour mixture to the butter mixture in batches, stirring in between. Then, mix in the oats, raisins, and carrots. Combine well, cover and refrigerate for 30 minutes. 

Roll out the dough into 1 1/2 inch balls, then coat each one in pecans. 

Place the balls on a parchment-lined baking sheet then bake for 10 minutes at 350°F/ 180 C

Remove from the oven and press at the center of each cookie, baking for a further 10 minutes. 

In a bowl beat 4 tablespoons of butter and powdered sugar until smooth. Beat in the cream cheese until combined then swirl in the jam.   

Pipe this filling into the center of each cookie. Then serve and enjoy!

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Broccoli and Quinoa Casserole

  

Ingredients

 2 cups water

 1 cup quinoa

 ½ cup chopped red onion

2 tbsp extra-virgin olive oil, divided 

½ tsp salt, divided

4 cups chopped broccoli florets

 2 cups shredded fontina cheese, divided (Fontina is a cow's milk cheese) * 

 1 (15.5-ounce) can no-salt-added cannellini beans ( white kidney beans), rinsed  

1 cup whole milk

 1 cup whole-milk plain strained (Greek-style) yogurt

2 tbsp chopped fresh thyme, plus more for garnish 

3 cloves garlic, minced 

¾ tsp pepper pdr 

¼ tsp nutmeg pdr 

½ cup  breadcrumbs

* Taleggio , Gouda , Gruyere, mozzarella, Provolone  are some of the substitutes for Fontina cheese

 

Preparations

Position oven rack 5 inches from broiler; preheat oven to 350°F. Lightly coat a 9-by-13-inch broiler-safe baking dish with cooking spray.

Combine water, quinoa, onion, 1 tablespoon oil and ¼ teaspoon salt in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook, undisturbed, for 10 minutes. Add 4 cups broccoli to the mixture (do not stir); cover and continue cooking until all the water is absorbed, about 5 minutes. Remove from heat; let stand, covered, for 5 minutes.

Transfer the quinoa mixture to a large bowl. Add 1½ cups cheese, beans, milk, yogurt, thyme, minced garlic, pepper, nutmeg and the remaining ¼ teaspoon salt; gently stir until evenly combined. Spoon the mixture into the prepared baking dish. Combine ½ cup breadcrumbs, the remaining ½ cup cheese and the remaining 1 tablespoon oil in a small bowl; sprinkle over the top of the casserole. 

Bake until heated through and top is golden brown, about 15 minutes. Set oven to broil (without removing the dish). Broil until lightly browned, about 3 minutes. Remove from oven; let stand for 5 minutes. Garnish with additional thyme, if desired.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

Mango and Kiwi with Fresh Lime Zest

  

Ingredients 

1  ripe but firm kiwi, diced 

½ cup diced ripe but firm mango

1/2 tsp lime zest

 Preparations

Toss kiwi and mango with lime zest. Serve at room temperature or cold.  

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Passion Fruit Smoothie

  

 Ingredients

1 cup frozen passion fruit 

1  kiwi, peeled 

½ cup reduced-fat milk or unsweetened nondairy milk

1 - 2 tsp honey (optional)

 

Preparations 

Combine passion fruit, kiwi, milk and honey to taste (if using) in a blender; process on high speed until very smooth.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Stuffed Peppers

 

Ingredients

2 tbsp extra-virgin olive oil, divided 

 ¼ cup chopped shallot 

 1 (11 ounce) package baby spinach 

 2 tsp chopped fresh dill 

 2 tsp chopped fresh parsley

 1 clove garlic, grated 

 ¼ tsp pepper pdr

 ½ cup part-skim ricotta cheese

6 tbsp crumbled feta cheese

2 red bell peppers (about 8 ounces each), cut in half lengthwise and seeded

¼ tsp salt

4 tbsp shredded part-skim low-moisture mozzarella cheese, divided

 

Preparations

Preheat oven to 400 degrees F.

Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Add shallot and cook, stirring often, until softened, about 1 minute. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Stir in ricotta and feta.

Rub bell peppers with the remaining 1 tablespoon oil and sprinkle with salt. Divide the spinach mixture among the peppers and top each with 1 tablespoon mozzarella. Place in an 8-inch-square baking dish. 

Bake until the peppers are tender, 30 to 35 minutes. Let cool for 5 minutes before serving. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs