Red Goose Gardens

Roasted Broccoli with Soy Sauce and Sesame Seeds

Recipe created by Kalyn with cooking temperature inspiration from November 2007 Fine Cooking Magazine article about roasting vegetables.

1 lb. fresh broccoli florets (see trimming instructions)

1 1/2 T olive oil

1 T soy sauce

1 tsp. sesame oil

1 T sesame seeds, toasted

1.  Preheat oven to 450 F. (You can trim broccoli stems and roast them with the florets; peel and cut into 1/4 inch thick pieces if you're cooking the stems. I saved the stems to cook separately.)

2. Cut broccoli into pieces about 2 inches long. Then cut through stems just to where florets start, and break apart so broccoli is in same-sized pieces. (This method of cutting through the stems and then breaking the broccoli apart also eliminates the mess when you cut broccoli and small bits fall off.)

3. Place broccoli in plastic mixing bowl and toss well with olive oil, soy sauce, and sesame oil. Arrange in single layer on baking sheet and roast 10 minutes. After 10 minutes, stir and continue roasting 5 minutes more, or until broccoli is tender-crisp and slightly browned on the edges.

4. While broccoli roasts, toast sesame seeds in a dry pan over very high heat for 30-60 seconds. When broccoli is done, put it back into plastic bowl, dump in sesame seeds, and toss again. Serve hot.

 

Broccoli, Grape, and Pasta Salad

From Southern Living September 2011

1 cup chopped pecans

1/2 (16-oz.) package farfalle (bow-tie) pasta

1 pound fresh broccoli

1 cup mayonnaise

1/3 cup sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

1 teaspoon salt

2 cups seedless red grapes, halved

8 cooked bacon slices, crumbled

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

 2. Prepare pasta according to package directions.

 3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.

 4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

 

Broccoli al Frascati (Broccoli Sautéed in Wine and Garlic)

Epicurious, November 2008, By Mario Batali, Molto Italiano: 327 Simple Italian Recipes to Cook at Home

Cooking cruciferous vegetables without boiling them, as in this recipe, seems to make them more fragrant and heady—just the way the robust Romans like their food.

6 tablespoons extra-virgin olive oil

4 cloves garlic, thinly sliced

3 pounds broccoli, cut into spears

1 cup Frascati or other dry white wine

1 tablespoon hot red pepper flakes

Grated zest of 1 lemon

Grated zest of 1 orange

1. In a 10- to 12-inch sauté pan, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning until the stalks are tender 8 to 10 minutes. Add the red pepper flakes and zests, and tossing well, serve immediately.

 

Beef-and-Broccoli Stir-Fry Recipe

From EverdayHealth.com

1 pounds beef, boneless top sirloin steak

1 cup broth, beef

1/4 cup soy sauce, reduced-sodium

1 tablespoon cornstarch

2 teaspoon oil, dark sesame, divided

1 tablespoon ginger, fresh, minced, peeled

3 cloves garlic, minced

4 cups broccoli florets

1 onions, 2 1/2 cups sliced

1 cup carrots, thinly sliced

 6 cups brown rice

1. Trim fat from steak. Cut beef diagonally across grain into very thin slices.

2. Combine broth, soy sauce, and cornstarch in a small bowl; stir with a whisk until blended.

3. Heat 1 teaspoon oil in a large nonstick skillet or wok over high heat. Add ginger and garlic; stir-fry 2 minutes. Add beef; stir-fry 5 minutes. Remove mixture from pan; keep warm. Add remaining 1 teaspoon oil; add broccoli, onion, and carrot. Sauté 7 minutes or until vegetables are crisp-tender. Return beef mixture to pan, and stir in cornstarch mixture; sauté 2 minutes or until thick and bubbly. Serve over rice.

 

Zesty Quinoa with Broccoli and Cashews

From WholeFoodsMarket.com

1/2 cup sundried tomatoes (not packed in oil)
1 cup low-sodium vegetable broth
1 cup finely chopped red onion
3 cloves garlic, finely chopped
3/4 cup dry white wine
1/4 cup lemon juice
1 cup uncooked quinoa
2 cups small broccoli florets
1/2 cup roasted cashew pieces
2 green onions, thinly sliced

1.  Soak sundried tomatoes in hot water to cover for 15 minutes to soften them, then drain and chop. Bring 1/2 cup water to a simmer in a medium pot over medium-high heat. Add onion and garlic and cook for 5 minutes. Add chopped sundried tomatoes, broth, wine and lemon juice and bring to a boil. Stir in quinoa. Reduce heat and simmer, covered, for 20 minutes.

2.  Arrange broccoli on top of quinoa, cover and simmer for an additional 10 minutes. Remove from heat and toss gently to combine. Serve garnished with cashews and green onions.