Broccoli Au Gratin (GF)

broccoliBroccoli Au Gratin (GF)

the ingredients

1 pound broccoli
1 small white onion, diced
1 tbsp extra virgin olive oil
2 tbsp Earth Balance butter
2 tbsp gluten-free all-purpose flour
1 cup unsweetened soy milk (unsweetened almond or regular cow’s milk works too!)
⅛ tsp salt and pepper, each
Grating of fresh nutmeg
Pinch of rubbed sage
¾ cup grated combination of sharp Cheddar, Parmesan – divided

the method

  1. Preheat oven to 425 F.
  2. Rinse the broccoli and cut into florets, approximately 1″ cubes. Peel the stalks and cut them into pieces as well. Put broccoli and chopped onion in a casserole dish, toss with olive oil and some salt and pepper. Roast broccoli for 20 minutes.
  3. Meanwhile, melt the butter in a sauce pan and add the flour. Stir and cook 45 seconds until smooth and beginning to smell toasty.
  4. Add half the milk and stir briskly to combine. Add the rest of the milk and seasonings.
  5. Add ½ cup of the cheese and stir to melt.
  6. Remove broccoli form over after cooked, and pour your cheesy sauce over the broccoli. Toss to coat.
  7. Sprinkle some remaining cheese on top and return casserole dish to the oven for another 15-20 minutes.

Enjoy!

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Broccoli Stir-Fry (GF)(V)

brocBroccoli Stir-Fry (GF)(V)
the ingredients:

1/2 cup veggie stock
1 Tbsp tamari (you can use soy sauce if you aren’t gluten-intolerant)
1 Tbsp dark sesame oil
Avocado oil (or some other high smoke-point cooking oil)
1 pound broccoli florets, rinsed, patted dry, cut into bite-sized pieces
2 cloves of garlic, minced (about 1 Tbsp)
1 Tbsp minced fresh ginger

 

 

the method:

  1. Mix the stock, soy sauce, and dark sesame oil together in a small bowl, set aside.
  2. Heat 1 Tbsp of avocado oil in a large, covered sauté pan on medium high heat. Add the broccoli florets, stir to coat the florets with the oil, Sauté for about a minute. Clear a space in the middle of the broccoli and add the ginger and garlic. Add a little more oil to the ginger and garlic (about a teaspoon) and sauté for half a minute, stirring just the garlic and ginger, until fragrant. Then stir the garlic and ginger in with the broccoli.
  3. Add the vegetable stock mixture to the pan. Bring to a simmer, reduce the heat and cover. Let cook for 2-3 minutes, until broccoli is still firm, but can be pierced with a fork. Remove from heat. Remove broccoli with a slotted spoon to a bowl. Return pan to heat, increase heat to high and boil down the liquid until just a couple tablespoons remain. Turn off heat, return broccoli to the pan and toss with the liquid. Put into a serving bowl with some rice.

Broccoli and Meyer Lemon Pizza (GF)

pizzaBroccoli and Meyer Lemon Pizza (GF)

the ingredients:

  • 1 gluten-free pizza crust (I used Udi’s, but I plan on making my own pretty soon!)
  • 2 tablespoons olive oil
  • 1 medium clove garlic, minced
  • 1/2 small red onion, sliced thin
  • 1/2 cup shredded smoked mozzarella cheese
  • 1/2 pound broccoli crowns (about 1 cup), cut into small pieces
  • 1 small Meyer lemon, sliced thin and cut into quarters
  • Pinch or two crushed red pepper flakes
  • Pinch of salt (I used smoked salt because I am OBSESSSED.)

the method:

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. In a small bowl, mix together the olive oil and garlic.
  3. If you are using your homemade or store-bought dough: drizzle a little olive oil onto a baking sheet and spread it around. Pat and stretch the dough into a 10-inch round and place on the baking sheet. If you are using a frozen pizza crust: plop it down on a baking sheet and get to work.
  4. Brush some of the garlic and olive oil mixture onto the crust.
  5. Evenly lay the onion slices over the top.
  6. Scatter the cheese over the onions.
  7. Place the broccoli in a medium bowl and drizzle the remaining olive oil mixture over the top. Toss well until the broccoli pieces are coated with the oil.
  8. Spread the broccoli evenly over the pizza. Top with the lemons. Sprinkle with the crushed red pepper flakes and a pinch of salt.
  9. Bake for 8 minutes, or until the cheese is melted and the broccoli is tender with a few brown bits here and there. (Note: If you are using your own pizza dough, bake the pizza foe 10-12 minutes.
  10. I like to flip on the broiler for a minute or two to get a nice golden crust, but this step is totally optional.
  11. Slice and serve.

Broccoli Gruyere Pasta Bake

 

I decided to forgo the gym yesterday – the weather was just so rainy that it just felt better snuggled up on the couch next to my pup Eleanor and watching the SVU Marathon that is on constant record.  I know what you’re thinking… I live in AZ – the desert – how much rain could you possibly get? Well, it wasn’t so much the rain that prevented me from journeying to LA Fitness, it was the intense dust storm and powerful winds that prevented me from even opening my front door. Basically, the weather held me hostage, which I was okay with.

So I busted out my emergency bottle of red wine and indulged in this pasta dish:

 

Broccoli Gruyere Pasta Bake

The ingredients:

  • 1 lb penne or any pasta
  • 1 red onion , roughly chopped
  • 1 lb head broccoli , stalks chopped and florets halved
  • 1 vegetable stock cube
  • 1 tsp French or German mustard
  • 1 cup pot half fat crème fraîche
  • 1/2 c grated mature Gruyère or cheddar
  • small handful parsley leaves, chopped
  • 4 tbsp fresh white breadcrumbs (or put 1 slice crustless white bread through a food processor)
  • 1/2 tsp dried mixed herbs or thyme
  • Parmesan, optional

The method:

  1. Boil the pasta, onion and broccoli stalks in plenty of lightly salted boiling water for about 7 mins, then add the florets and cook for another 3 mins. Reserve about 1 1/2 cup of the water, then drain the pasta and vegetables.
  2. Return the reserved water to the pan and dissolve the stock cube, whisk in the mustard and crème fraîche, then season to taste. Bring to the boil. Stir in the drained pasta, vegetables and half the cheese, mixing until melted. Stir in the parsley.
  3. Heat the broiler for 3 mins. Tip the pasta and vegetables into a shallow, ovenproof dish. Mix together the remaining cheese, breadcrumbs and herbs, then scatter on top.
  4. Broil for 3-5 minutes, turning if it starts to brown. Keep watching so the top doesn’t start to burn or the cheese will toughen. Remove and leave to stand for 5 mins before serving.

Mongolian Tofu and Mushrooms

Excuse me for my absence… got a lot going on in FBV land :). I didn’t really do much cooking over the weekend – Nick was busy working and I got a glorious weekend all to myself. I literally got nothing done – NOTHING. But some weekends are made for doing nothing, right?? In the spirit of not lifting a finger at all this weekend, I decided to order in on Friday AND Saturday… I never do that!

Any who, I was feeling a bit inspired yesterday – not too inspired since this dish only took about 20 minutes to make haha. I was inspired by my favorite dish at Pei Wei (judge me if you want, but some of their dishes are irresistible) known as Mongolian Tofu. My version didn’t turn out exactly like you get in the restaurant, but was still yummy. With Nick’s we just pan-fried some chicken in place of the the tofu… and mushrooms – Nick hates mushrooms.

We served our proteins over a bed of Farmer’s Market Fried Rice – you know, just like that recipe I made a couple of weeks ago… except I added some broccoli and carrots to this one. 🙂

Happy Monday everyone!

Mongolian Tofu and Mushrooms:

The Ingredients:

  • 2 teaspoons chili sesame oil
  • 1/2 teaspoon ginger, minced
  • 1 tablespoon garlic, chopped
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar vegetable oil, for frying (about 1 cup)
  • 1/4 cup cornstarch
  • 2 large green onions, sliced on the diagonal into one-inch lengths
  • 1 block of extra firm tofu, drained and cubed
  • 1/2 cup sliced button mushrooms

 

The Method:

  1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
  2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
  3. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
  4. Remove it from the heat and dip the tofu pieces into the cornstarch to apply a very thin dusting to both sides..
  5. Let the tofu sit for about 2 minutes so that the cornstarch sticks.
  6. Heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil) over medium heat and add tofu and mushrooms. Saute for 5 minutes.
  7. Add the sauce, cook for one minute while stirring, then add all the green onions.
  8. Cook for one more minute, then remove the tofu, mushrooms and onions with tongs or a slotted spoon to a serving plate. Serve over rice.

 

Teriyaki Tofu and Broccoli

Why is it that Mondays are always such an alarming experience? Nothing terrible happened yesterday… just sheer MADNESS all day. Needless to say, I immediately went into “lazy girl” mode the second I got home – well, actually after I poured myself a very big glass of red wine.

In the spirit of staying lazy and saving money (duh) I decided to raid my fridge and fire up some things that were on the verge of going bad in the next day or two. I settled on Teriyaki Tofu and Broccoli.

Yes. Nick ate tofu!

Okay, that wasn’t such a surprise to me… I’ve seen him eat it before, but I’ve never seen him enjoy it this much. I will admit, this isn’t your typical teriyaki bowl. I recently discovered that I make a fabulous egg pancake… so I doctored one of those up in my wok and added it to the tangy and saucy mixture.

This is a really great meal if you don’t want a lot of clean up and if you don’t feel like spending more than 30 minutes making dinner.

Teriyaki Tofu and Broccoli: 

The Ingredients:

  • 14 ounces extra firm tofu, drained and cubed
  • 3 tablespoons sesame seed oil (I used Chili Sesame Oil. Sooooo good!)
  • 1 cup broccoli floret
  • 2 eggs, beaten
  • 1/4 cup teriyaki sauce (yes, I cheated…)

The Method:

  1. Take tofu out of the package and drain it and cube it.
  2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 teaspoons oil, coating the bottom completely. Add beaten eggs and cook, tilting to cover the surface as thinly as possible to make an egg pancake. When the pancake is just set, 30 seconds to 1 minute, flip using a metal spatula and allow it to set for about 5 seconds. Transfer to a cutting board. Cut into bite-size pieces.
  3. Using the same wok, heat the rest of the oil over medium-high heat. Add tofu and toss occasionally.
  4. After 4 minutes put broccoli into wok and toss.
  5. When tofu is light brown on all sides (about 10 minutes more) add teriyaki sauce and egg and lower heat to medium. Toss gently for 2 minutes. Serve over jasmine rice. 🙂