Tag Archives: broccoli

Crock Pot Oriental Orange Chicken

Oriental Orange ChickenOne of my favorite Christmas gifts this year was a new programmable crock pot. No more overcooking dinner when it cooks all day! I’ve been trying all kinds of different recipes while I’ve been off work, just to see how it performs. (So far, so good.) I was looking for something to do with all those oranges in this week’s box, and thought an orange chicken dish would be good. This Food.com recipe for Orange Stir Fry Sauce sounded really good. I added a little ginger to spice it up a bit.

Crock Pot Oriental Orange Chicken
Recipe type: Main
Serves: 4
 
Ingredients
  • ½ cup fresh squeezed orange juice
  • 1 teaspoon fresh orange zest
  • 2 tablespoons chili garlic sauce (found in the Oriental foods section)
  • 2 tablespoons soy sauce
  • ½ teaspoon ground ginger
  • 1 pound chicken breasts
  • 2 cups broccoli florets
  • 2 medium carrots, thinly sliced
  • 1 bell pepper, sliced
  • ½ cup chopped onion
  • 2 cups cooked rice
Instructions
  1. Combine orange juice and zest, chili garlic sauce, soy sauce, and ginger. Place chicken in crock pot, pour sauce over. Cook in crock pot on low for 6 hours.
  2. Shred chicken, return to pot. Add vegetables, stir to combine. Turn crock up to high and cook for 30-60 minutes, until vegetables are tender.
  3. Serve over rice.

Did you get any new kitchen tools for Christmas? Let me know!

Happy eating!

Ruth

Spicy Roasted Broccoli

Spicy Roasted BroccoliBroccoli is in season, so I’ve been ordering it with every box. I decided to go with a spicy version this time, loosely based on several different recipes I saw on line. I wasn’t sure how well broccoli would roast, but it actually turned out pretty good! The crushed red pepper flakes gave it nice flavor, and just a bit of heat.

Spicy Roasted Broccoli
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 3 cups broccoli florets
  • 6 button mushrooms, quartered
  • 3 cloves garlic, coarsely chopped
  • ¼ cup olive oil
  • ½ teaspoon crushed red pepper flakes
Instructions
  1. Preheat oven to 450 degrees.
  2. Combine all ingredients in a bowl, toss to combine. Spread on a jelly roll or roasting pan.
  3. Roast 10-15 minutes, until broccoli begins to caramelize.

I served this as a side dish with grilled fish. Healthy and delicious!

Happy eating!

Ruth

Simple Steamed Broccoli

simple steamed broccoliI had to make a quick dinner tonight, as I had to work late (again) and we had our church mission in the evening. I decided to steam the broccoli in the microwave. After it was cooked, I tossed it with some olive oil and several dashes of cayenne pepper.

How simple is that? No recipe required, and it could also be prepared on the stove top.

Happy eating!

Ruth

Cheesy Chicken Broccoli Casserole

cheesy chicken broccoli casseroleI worked a lot of extra hours this week, and felt like I was neglecting my blog a bit. When I was making out my menu plan this week, I wanted to make a main dish with the broccoli. The idea I decided to try was a little too time consuming for a busy week night, so I ended up making this on a weekend. However, you could put this together on the weekend, and then just do the final baking during the week. The inspiration for the cheese sauce came from about.com.

Cheesy Chicken Broccoli Casserole
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 cup uncooked orzo
  • 2 cups broccoli florets
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1 cup low fat shredded cheddar cheese
  • dash of paprika
  • 2 dashes of cayenne pepper
  • 2 cups diced cooked chicken
Instructions
  1. Bring a medium pot of water to a boil. Add orzo and broccoli, continue to boil until orzo is cooked to al dente, about 6-8 minutes. Drain
  2. While the orzo is cooking, melt the butter in a Dutch oven. Stir in flour and cook slowly, until bubbly. Gradually add milk, cook, stirring constantly, until thickened and boiling. Boil 1 minute. Add cheese and seasonings, stir until cheese melts. Remove from heat.
  3. Add drained orzo and chicken to cheese sauce, stir to combine. Pour into an 11 X 7 pan that has been sprayed with non stick cooking spray. Cover and bake for 20 minutes.

Hopefully, I’ll be better about keeping up with my blogging now.

Happy eating!

Ruth

Cream of Broccoli Soup

cream of broccoli soupMy original plan for the broccoli was to steam it. However, I found this recipe for Cream of Broccoli Soup on allrecipes.com. The day I started to make it, I found out that it takes a LOT of broccoli to make this soup. The 2 small heads we got in the box would have been enough for 1 bowl. I bought another big head and got enough for a total of 2 bowls. The end result was worth it, though; because this was absolutely delicous!

Cream of Broccoli Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2½ tablespoons butter, divided
  • ½ onion, chopped
  • 1 small stalk celery, chopped
  • 4 cups broccoli florets
  • 1-14 ounce can chicken broth
  • 1½ tablespoons flour
  • 1 cup milk
  • dash paprika
  • cayenne pepper to taste (I used a couple of dashes)
Instructions
  1. Melt 1 tablespoon butter in a soup kettle or large sauce pan. Saute onion and celery until soft. Add broccoli and chicken broth. Cover and simmer 10 minutes.
  2. While the broccoli simmers, melt remaining butter in a small saucepan. Stir in flour and cook for 1 minute. Add milk and simmer until thick and bubbly.
  3. When broccoli is soft, puree the broccoli mixture (I used an immersion blender). Add milk mixture. Season with paprika and cayenne pepper.

It must be getting cooler-when I made our meal plan this week, I put soup on the menu almost every night!

Happy eating!

Ruth