Any ideas for me?!
Any ideas for me?
any good kale salads or broccoli salads?
Answers:
African Broccoli
Don’t let the list of ingredients fool you―this tasty side dish is quick and easy to prepare.
4 1/2 cups small broccoli florets
2 1/2 cups small cauliflower florets
1 1/2 cups sliced carrots
1 Tbsp. canola oil
1 tsp. salt
1 tsp. ginger
1 tsp. cumin
1/2 tsp. ground coriander
1/2 tsp. ground nutmeg
1/2 tsp. crushed red pepper flakes (or more for a spicier dish)
1 cup vegan sour cream (try Tofutti brand)
2 Tbsp. cider vinegar
1 Tbsp. agave nectar or Suzanne’s Just Like Honey
1/2 cup thinly sliced green onions
1/2 cup toasted pine nuts
? Steam the broccoli, cauliflower, and carrots until cooked but still crisp. Rinse under cold water.
? In a small skillet over medium heat, combine the canola oil, salt, ginger, cumin, coriander, nutmeg, and red pepper flakes. Cook for 2 minutes, until lightly browned. Stir constantly.
? In a large bowl, combine the spice mixture, vegan sour cream, vinegar, and agave nectar. Add the broccoli mixture and toss to coat. Stir in the green onions and garnish with the pine nuts. Serve immediately.
Makes six servings
Red Potatoes With Kale
by New Century Nutrition
This dish is attractive and nutritious. The red potatoes contrast nicely with the dark- green kale, which is an excellent source of calcium and beta-carotene.
4 red potatoes, scrubbed and cut into 1/2-inch cubes
Boiling water sufficient to steam the potatoes
1 tsp. toasted sesame oil
1 onion, thinly sliced
2 garlic cloves, minced
1/2 tsp. black pepper
1/2 tsp. paprika
1 bunch kale, rinsed, torn into small pieces, and tough stems removed
2 Tbsp. water
5 tsp. soy sauce
? Steam the potatoes over the boiling water until just tender when pierced with a fork. Rinse with cold water, then drain and set aside.
? In a large nonstick skillet, heat the oil over medium heat. Add the onion and the garlic and sauté for 5 minutes.
? Add the cooked potatoes, black pepper, and paprika and cook over medium-high heat, gently turning with a spatula, for approximately 5 minutes, or until the potatoes begin to brown.
? Spread the kale across the top of the potato mixture, then sprinkle with the water and the soy sauce.
? Cover and cook, turning occasionally, for approximately 7 minutes, or until the kale is tender.
Makes 8 servings
no not really have a turkey
just google what recipe you want and you'll most likely get a website
anything you do with broccoli is going to be good to eat ......
gingered brocoli and orange. very nice oriental taste.
Try broccoli cheese.
Make it the same way as you would cauliflower cheese
BROCCOLI AND BACON SALAD WITH EQUAL
48% calorie reduction from traditional recipe.
1 large head broccoli
1 small red onion, halved and thinly sliced
1/2 cup raisins
1/3 cup chopped pecans or sunflower seeds
3/4 cup light salad dressing or mayonnaise
2 tablespoons fat-free milk
2 tablespoons white vinegar
1/2 cup Equal Spoonful*
Salt and pepper, to taste
4 slices bacon, cooked crisp and crumbled
Clean, trim and chop broccoli into a large bowl. Add onion, raisins and pecans.
Mix together salad dressing, milk, vinegar and Equal?; stirring until smooth. Pour dressing over salad; add salt and pepper, to taste. Cover and refrigerate overnight.
Top with bacon bits before serving.
BROCCOLI BEAN AND BOWTIE PASTA SALAD
4 oz bowtie pasta cooked tender and drained
11 oz can mandarin oranges; drained
15 oz can garbanzo beans; drained and rinsed
1 large bunch of fresh broccoli; washed, trimmed and chopped
2 green onions; sliced thin
Dressing:
1/4 c white vinegar
1/4 c orange juice
1 tbs vegetable oil
1 tsp basil
1 tsp oregano
1/4 tsp minced garlic
1/4 tsp pepper
In large salad bowl, toss cooled pasta with mandarin oranges and vegetables. In a shaker container combine ingredients for the dressing; shake to mix.
Pour dressing over the salad. Serve immediately or cover and refrigerate until serving time.
BROCCOLI SALAD
1 c. celery
3 c. raw broccoli, chopped
4 hard boiled eggs, chopped
8 slices of bacon fried and crumbled
1/2 c. raisins
Dressing:
1 c. mayo (not salad dressing)
1/4 c. sugar
2 t. vinegar
Combine all the salad ingredients in a mixing bowl. Then make the dressing pour over the salad mixture and stir.
*Best if you let set 1 hour after putting on the salad.
THAI BROCCOLI SALAD
1/4 cup creamy or chunky peanut butter
2 tablespoons Equal spoonful*
1-1/2 tablespoons hot water
1 tablespoon lime juice
1 tablespoon light soy sauce
1-1/2 teaspoons dark sesame oil
1/4 teaspoon red pepper flakes
2 tablespoons vegetable oil
3 cups fresh broccoli florets
1/2 cup chopped red bell pepper
1/4 cup sliced green onions
1 clove garlic, crushed
Combine peanut butter, Equal, hot water, lime juice, soy sauce, sesame oil and red pepper flakes until well blended; set aside.
Heat vegetable oil in large skillet over medium-high heat. Add broccoli, red pepper, green onions and garlic. Stir-fry 3 to 4 minutes until vegetables are tender-crisp. Remove from heat and stir in peanut butter mixture.
Serve warm or at room temperature.
AMISH BROCCOLI SALAD
1 lg. head broccoli, broken into small flowerettes
1 med. onion or about 1/2 c. chopped onion
8 to 10 slices bacon
1 c. mayonnaise
1/4 to 1/2 c. sugar
2 to 3 tbsp. vinegar
1/2 c. raisins
1/2 c. nuts (optional)
Cut bacon into bits and fry crisp. Mix together mayonnaise, sugar, vinegar, bacon and raisins. Pour over broccoli and onions. Mix well. Let stand at least 1 hour or more before serving.