Tag Archives: broccoli

Charred Orange-Chile Broccoli

15 May

Broccoli, Orange-ChiliParve

Adapted from the May, 2018 issue of Cooking Light.

I found this recipe in Cooking Light magazine only about a month ago, and already I’ve made it twice, it’s that good.

Broccoli is so good for you! And did you know that by roasting it you not only improve the flavor, you shrink down the pieces so you can eat a lot more of it? When I boil or steam broccoli, we eat only about half a head at a time. When I roast it, we can easily eat a whole head between the two of us. So the recipe is right on when it tells you two heads will feed four people. (Of course if they are large heads of broccoli, you can probably stretch this to feed six.)

The sauce is very flavorful but not at all overwhelming, because you use only a little of it, and the ingredients meld very nicely together.

Ingredients:

2 heads broccoli, cut into florets
2 Tbs. olive oil
2 Tbs. orange juice
1 Tbs. soy sauce
1 Tbs. light brown sugar
2 tsp. Asian chile-garlic sauce
2 tsp. dark sesame oil
2 tsp. toasted sesame seeds

Directions:

Preheat oven to 425 degrees.

Toss the broccoli with the olive oil and place on a large baking sheet. Roast until tender, 25 to 30 minutes, turning once or twice during the roasting.

While the broccoli is roasting, combine the orange juice, soy sauce, brown sugar and chile-garlic sauce in a small saucepan or measuring cup and boil on the stove or microwave for about two minutes until it is reduced and slightly thickened.

Stir in the sesame oil, and drizzle the sauce over the roasted broccoli. Sprinkle with toasted sesame seeds and serve immediately.

Serves 4

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Broccoli-Cheese Salad

23 Jun

Broccoli-Cheese SaladI first encountered this salad at a potluck. Everyone was raving about it, but I didn’t eat it because it included bacon. But I looked for a recipe online, figuring I could substitute soy baco bits.

I found this one on a site called BellaOnline and altered it a bit. The original recipe calls for 4 slices of bacon, which we obviously don’t use in a kosher kitchen. It also called for mozzarella cheese, which I found rather tasteless, so I substituted cheddar. And I use about half the amount of dressing called for in the original, which is plenty (my quantities are what I list here).

If you’re concerned about the sugar, you can substitute Splenda, which I have done with no ill effect on the taste.

Ingredients:

1 head of broccoli
1 small onion
1 hard-boiled egg
½ cup soy “bacon” bits
1 cup shredded cheese
½ cup low-fat mayonnaise
¼ cup sugar
2 Tbs. cider vinegar

Directions:

Finely chop the broccoli, onion and hard-boiled egg. If you use a food processor for this (a good idea), do the vegetables first and add the egg at the end for a few pulses.

Mix in the cheese and “bacon” bits.

Make a dressing by mixing the mayonnaise, sugar and vinegar together until the sugar is dissolved. Mix the dressing into the broccoli mixture.

Chill for at least one hour before serving.

Serves 6 to 8

 

Orange-Broccoli Tofu

11 Feb

Orange Broccoli TofuLooking for a vegetarian entree that’s a little different, or a parve Chinese dish? Try this Orange-Broccoli Tofu!

This recipe was featured by Huffington Post as one of the dozen best vegetarian recipes of 2012. It was provided by Adeena Sussman for a website called Kitchen Daily (www.kitchendaily.com).

The hardest part of the recipe is measuring out the ingredients – and getting the tofu dry enough that it doesn’t splatter when you brown it in oil. Drain it thoroughly, then squeeze it in paper towel as many times as necessary to draw the moisture out.

You might want to use reduced-sodium soy sauce, because it’s rather salty. I added a little bit of colored pepper to the original recipe to give it color.

This recipe would probably be good with chicken or beef too.

Ingredients:

1 Tbs. cornstarch
1 Tbs. warm water
¾ cup orange juice
1 Tbs. finely grated orange zest
¼ cup soy sauce
3 Tbs. rice vinegar
3 Tbs. honey
1 tsp. hot chili sauce or sriracha
1 pound broccoli florets
3 Tbs. vegetable oil
1 pound firm or extra-firm tofu, drained well and cubed
3 cloves garlic, minced

Directions:

In a bowl, whisk the cornstarch and the warm water. Add the orange juice and zest, soy sauce, rice vinegar and hot chili sauce and mix well. Reserve.

Steam the broccoli for 3 to 4 minutes until it is bright green but still very firm. Remove from heat.

Heat the oil in a very large, nonstick skillet or wok over medium-high heat. Add the tofu cubes to the pan and cook, browning on all sides, about 6 to 8 minutes. (Tip: use tongs to turn the cubes over; if you just stir, some of them won’t brown evenly.)

Add the garlic and cook for 30 seconds. Add the broccoli and orange sauce and stir to combine. Cook until the sauce bubbles, thickens and reduces slightly – an additional 2 to 3 minutes.

Serve over rice.

Serves 4