Broccoli


For the last few days I have been reading It Starts with Food which has been very helpful in understanding the Whole 30 program.  It’s one thing to follow a program.  It’s another thing to understand how and why it works.  I wish I had found this program many years ago for many reasons.

But, anyhoo… I am still cooking from The Whole 30 guide etc. and still eating really well on really good food.  This is Day 18 and for dinner I fixed a good healthy Whole30 meal.

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This chicken stir-fry included broccoli, mushrooms, green beans, carrots, and green onions.  For the cooking fat I used a mix of coconut oil and sesame oil which gave it  great flavor. On the plate I added a little Coconut Aminos (since I cannot have soy sauce) and that added more to the flavor.

The dish was clean, light, and filling.   The chicken is browned and right before it is finished you throw some garlic and ginger into the saucepan.  Remove the chicken and wipe out the pan.  I think this would have been better if the garlic and ginger would have been left and just added more oil and then the veggies.  But I always follow the recipe the first time.  No matter how you fix it – it’s good.

The recipe is from  The Whole30: The 30-Day Guide to Total Health and Food Freedom  page 340.

I’m linking this post with Cookbook Countdown 15 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

It’s still not cool outside. We hear cooler temps are coming but….

I really don’t care for soup unless it is cooler outside. Somehow it’s just not comfort food.

But despite that I did make some soup for today –

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Broccoli-Cheddar Soup

I’ve been wanting to make this soup for ages.  I have always enjoyed it when I get it out but never think to  make it at home.  .

Broccoli, cheddar, chicken broth, onions, garlic, nutmeg – how can you possibly go wrong with that ingredient combo?  The nutmeg was a definitely plus in the flavor.  Just a hint of it in the background that didn’t overpower the broccoli and cheese.  Definitely going to enjoy this one more often.

Thanks, Ellie, for a healthy version of the soup. {320 calories. 170 mg cholesterol, 9 gms fat}   And the fact that it is ready in about 30 minutes.

I found the recipe on page 95 of Ellie’s Comfort Food Fix.  But it also on her website.

More Soups on Eating with Ellie.  Want to join us?  Just follow the themes on Eating with Ellie and leave your link on the site.

NOTE:  In our posts, we do not publish the recipes from Ellie Krieger’s books as those belong to her, we like to honor that and encourage you to buy her books to get the recipes. There are also many of her recipes at her site here.  We know you will enjoy using Ellie’s books again and again as we all do and that your money will be well spent.

Peggy came up with a fun theme for this week’s Eating with Ellie – Barnyard Fun!  The theme left it wide open for just about anything one would find in a barn or farm yard – beef, pork, chicken, duck, eggs.  So many different things we could choose from.  The first thing I thought of was eggs.  Because I used to have fun collecting the eggs when we lived on a farm for a couple of years.  I also loved to help bring the cows down to the barn for milking and feeding the chickens.  But since I didn’t feel like making something from beef or chickens {We are basically chickened out!} I went with eggs which turned into a quiche.

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A lovely  Broccoli Cheddar “Quiche in a Bag”

In a bag because after cooking some ingredients all of the ingredients are ‘squished’ together in a bag before pouring into an no-roll olive oil pie crust.  Ellie also makes it in a bag so it will be easy to freeze to make it later if you want. 

I made the crust and I made the quiche.  Neither one set my palate on fire!  The crust is a crumble crust much like a graham cracker crust and while I like the idea of that it was tasteless.  Water, flour, salt milk, olive oil.

The quiche contained broccoli and sharp cheddar cheese with some dry mustard, salt, and pepper.  I didn’t think it had much flavor either.  With a little more seasoning and maybe a touch of nutmeg it would have been much better.  It wasn’t bad, but it just lacked something.  Doesn’t mean I won’t make it again, just with something more…

The crust and the quiche are from Ellie’s you have it made.  Pages 33 and 35.

Want more barnyard pickin’s -> Barn Yard Fun

And if you would like to join Eating with Ellie all the themes are listed.  Just cook something for the theme from one of Ellies books or online, post a comment.  We’d love to have you.  PS  We don’t include the recipe.  We would love you to simply buy her books.

The Frog Commissary Cookbook describes this dish as a “quixotic blend of French, Asian, and American cuisines.”  Great description!  Thai Green Curry Powder.  French Béchamel.  American salted peanuts. “…intriguing in it’s mysterious tangle of flavors…” is a good description as well.

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As I was making this I was thinking, “Really? A Béchamel to make curry?  This is going to be awful!” So. if I thought it was going to be awful why did I make it?  Because usually when I say something like that I am totally wrong and because I am always open to new idea.

And boy was I wrong!  This was so good!!

Other than having to thin the sauce a little it was absolutely delicious.  The Béchamel made the curry rather luxurious because it was so thick and smooth.

Instead of measuring out the green Thai curry paste (1/2 ounce) I used 2 tsp of it.  It could actually have used a little more.

Definitely a repeat.

This recipe:  The Frog Commissary Cookbook page 129  Also, HERE!  And HERE if you want to print it out.

I’m linking this post with Cookbook Countdown 11 hosted by Kitchen Flavours and Emily’s Cooking (Makan2).

This week the theme for Eating with Ellie was side dishes.  What do you serve on that other part of the plate?  For me this week it was…P1080920

….Broccoli with Toasted Garlic.  This week I am all about easy and this was the easiest side I had marked in Ellie’s books. (This one is from The Food You Crave  which has some great recipes in it.

The garlic is cooked in oil until it is golden.  Then after steaming the broccoli it is stir fried in the garlic-y oil.  Plate the broccoli and sprinkle on the garlic and seasonings.  EASY!!

The recipe is also on FoodTV.

See what the other’s served On The Side for Eating with Ellie.

Altho I usually don’t do this I am also submitting this to I Heart Cooking Clubs for the Potluck.  Just too busy to cook one more new thing this week.

Lunch for me, when I am home, just about every day is a chicken dish. It is quick to cook and soaks up the flavors of any sauce/spice/herb you cook it with. It’s not a surprise that this week’s Eating with Ellie theme is chicken since it was my week to pick.

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AND when I cook just for me it is often something with an Asian flair if it’s for lunch.  This dish from Ellie’s Comfort Food Fix was perfect.

Small chunks of chicken breast that have been marinated in reduced-sodium soy sauce, sesame oil, and honey then quickly browned.  Then covered with a sauce made with garlic, ginger, chili paste, soy sauce, sesame oil and honey.   The crisp steamed broccoli is a nice contrast

It made for a quick (less than 30 minutes) and tasty lunch.

The recipe is on page 172 of Comfort Food Fix but I also found it online.

And check over at Eating with Ellie for more Chicken dishes.

There are a lot of us who were raised in one place and ended up in another. We never forget the foods of our early years. We add to it from the new places we live. We change. We adapt. Our tastes change but never our love of our ‘native’ foods. This is the case for Julie who is The Texan New Yorker. She was my ‘assignment’ for January with the Secret Recipe Club.

Julie proclaims herself as a Formerly Picky Eater. But after deciding she wanted to eat healthier she learned to cook. She was ‘reared’, as we say in the South, in Dallas then moved to the East coast . He recipes are a great combination of Texas and New York and all the adaptations in between.

I have found over the years that just picking ONE recipe from hundreds is IMPOSSIBLE. I count myself lucky if I can whittle it down to 20 or so that I HAVE to make.

So, Julie, here is what I HAD to make from your wonderful Texas to New York recipes.

It was a little chilly in December and January so a nice thick soup was very comforting. In this case Julie’s Broccoli Cheese Soup

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Can I tell you how delicious this was? Full of cheddar cheese and broccoli. I made it directly from her recipe except I sprinkled some additional cheese and some raw broccoli on top.

And what is soup if you cannot have it with some kind of bread. A grilled cheese sandwich is my usual go to with soup but with all the cheese in the soup I needed something to accent the flavor not dilute it. BISCUITS!!

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Perfect to dip into the nice thick soup. I am thinking that the Bacon Cheddar Chipotle Biscuits would also be good with this. Those biscuits are definitely influenced by her years in TEXAS!!

After Christmas I ended up with a couple of pieces of Pumpkin Pie. I knew I couldn’t just toss them, I didn’t need to eat them (so full!!!) and I didn’t want to freeze them. A conundrum! Solved by JUlie with her…

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which I will call a smoothing because somehow that sounds healthier. This is so easy and definitely competes with the pie shakes at Sonic. Think of the all the possibilities if you have ice cream and left over pie – any kind of pie.

    1 piece of pumpkin pie, homemade or store-bought
    1/2 cup whole milk
    1/2 a pint of vanilla ice cream
    Whipped cream, for serving

Combine all ingredients, except whipped cream, in your blender. Puree until smooth. Pour into glasses and garnish with a generous dollop of whipped cream and some of the pie crust crumbs left in the pie plate.

Makes 2 small smoothies or 1 large smoothie.
How dangerous is THAT!! And how simple.

Now, about those other recipes I have pinned. So much goodness, so little time.

It’s not called the Secret Recipe Club because we have to blog in secret – How 1984 would that be? – but because until the big reveal date our assignment is a secret. Then we can share what we have cooked form our ‘assignment’ and let the world know about all the deliciousness we found. If you want to join in you can find all the information you need by visiting the site. Way too much fun and kitchen adventures to be had.

You can check out all the fun we had this time by visiting below:

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