ROASTED
BROCCOLI
Here is a
simple recipe and one I use quite a lot, not just for broccoli, but for other
vegetables as well and often I roast a medley of vegetables like eggplant, sweet potatoes, onion, cauliflower, etc. What could be easier? Surrounding the broccoli is breaded eggplant (dip in egg wash and then in my bake mix.) Fry in good, nonsick pan in light-tasting olive oil. One of the easiest recipes for broccoli is to boil or steam until tender, sprinkle with seasoning salt and toss. Place slices of tasty cheese such as Swiss or Provolone, or Cheddar cheese on the warm broccoli and it will melt into gooey cheesy goodness. What could be easier than that? Broccoli has to be one of the healthiest veggies we can consume on a regular basis. I have Hashimoto's Thyroiditis (although mostly in remission - see my thyroid story for more details) and basically we're told not to eat broccoli, cabbage or cauliflower and probably kale and spinach too - unless it is cooked - as they are goitrogens and not great for thyroid function if one's thyroid is in any way compromised.
1 large head
broccoli
1/3 cup light-tasting olive oil (75 mL)
1 tsp seasoning salt (5 mL)
1/2 tsp paprika (2 mL)
Preheat oven to 425°F (220°C). Cut
broccoli into florets and discard the rest.
Place broccoli in large bowl. In
small bowl, whisk together olive oil, seasoning salt and paprika. Pour over broccoli and toss well. Spread broccoli on cookie sheet. Roast 15 minutes. Remove cookie sheet from oven and turn the
broccoli. Place back in oven for another
10 minutes or until done. Serve
immediately.
Yield: 6 servings
1
serving
118.6
calories
1.4
g protein
12.1
g fat
1.3
g net carbs
EGGPLANT PARMIGIANA - I made extra eggplant and made my eggplant parmigiana (see photo below) - made it in two square glass dishes instead of in the usual 9 x 13-inch (2 L) casserole dish that I normally use. CHECK THE RECIPE OUT OVER HERE
EGGPLANT PARMIGIANA - I made extra eggplant and made my eggplant parmigiana (see photo below) - made it in two square glass dishes instead of in the usual 9 x 13-inch (2 L) casserole dish that I normally use. CHECK THE RECIPE OUT OVER HERE
EGGPLANT BRUSCHETTA - FIND THE RECIPE HERE
BROCCOLI
WITH SESAME AND GINGER
Tasty broccoli
side dish. Broccoli is so good for one
and prevents stomach ulcers, which seem to be more prevalent in the
tropics.
1 tbsp olive oil, PLUS (15
mL)
1 tsp olive oil (5 mL)
1 lb broccoli florets (500 g)
1 tbsp minced garlic (15 mL)
1 tbsp minced ginger (15 mL)
1/2 tsp seasoning salt, OR to taste (2 mL)
1/2 cup
chicken stock (125 mL)
1 tbsp sesame seeds, toasted
(15 mL)
In
large frying pan in 1 tbsp (15 mL) olive oil, over medium heat, stir fry
broccoli 1 minute. Clear a space on one
side of the pan and add the remaining olive oil and the garlic and ginger. Saute 1 minute and stir into the broccoli. Sprinkle with seasoning salt. Add chicken stock and continue to cook until
liquid has reduced to approximately 2 tbsp (30 mL) and broccoli is still firm,
but can be pierced with a fork. Sprinkle
with sesame seeds and serve.
Yield: 4 servings
1
serving
94.5
calories
4.7
g protein
6.2
g fat
4.5
g net carbs