Beef with Broccoli

Prep time: 10 minutes
Marinade time: 1 hour
Cook time: 8 minutes

Marinade Ingredients:

• First, marinate the meat:
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 1 Tablespoon cornstarch
• 1 Tablespoon low-sodium soy sauce
• 1 Tablespoon water
• 2 Tablespoons water
• 2 Tablespoons vegetable oil
• 1 1/2 lbs flank steak, sliced into thin strips

Directions for marinating:

1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

Cooking Ingredients:

• 1/2 cup low-sodium soy sauce (Do not use regular. The final product will be way too salty)
• 4 Tablespoons sugar
• 4 cloves garlic, minced
• 2 Tablespoons flour
• 1 Tablespoon sherry
• 3 Tablespoons vegetable oil
• 2 heads broccoli, crowns only

Directions for Cooking:

1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.
2. In a large wok or saute pan, heat 2 Tablespoons of vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.
3. Reduce heat to medium-high. Carefully add the remaining Tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.

~Recipe from rainydaygal.com

Broccoli Salad

Ingredients:

• Salad:
• 5 cups broccoli florets, (I blanched them so it was easier for my toddler to eat it)
• 1/2 pound bacon, fried & crumbled
• 2/3 cups raisins
• 1 small red onion, chopped
• Dressing:
• 1 cup mayonnaise
• 1/2 cup sugar
• 1 1/2 Tablespoons white vinegar

Directions:

1. Combine broccoli florets, bacon, raisins, and onions in a large bowl.
2. In separate bowl, whisk together mayo, sugar, and vinegar. Give sugar time to dissolve.
3. Pour the dressing over the broccoli mixture. Stir well.
4. Chill in refrigerator for at least 1-2 hours before serving.

*This serves a large group as a side.

~Recipe adapted from twotwentyone.net

Cheesy Quinoa & Broccoli Casserole

Ingredients:

• 1 1/2 cups quinoa, uncooked
• 2 crowns of broccoli, cut into small florets
• 1 Tablespoon olive oil
• 2 Tablespoons of butter
• 3 Tablespoons all-purpose flour
• 1 small yellow onion, diced
• 2 cups milk
• 1 clove garlic, minced
• 1 Tablespoon spicy brown mustard
• 1/4 teaspoon cayenne pepper
• salt and pepper, to taste
• 8 oz sharp cheddar cheese, shredded

Directions:

1. Preheat oven to 400°F.
2. In a medium sauce pan, cook the quinoa in water according to package directions and then set aside.
3. In a pot, add some water and bring to a boil. Place the broccoli with the pot and cover for about 4 minutes. When done cooking rinse with cold water.
4. Return the drained broccoli to the large pot and add the quinoa.
5. In a saute pan over medium heat add olive oil and onion and garlic. Saute until translucent.
6. Melt butter in pan. Add flour and stir for 2 minutes.
7. Whisk in mustard, cayenne, and a generous pinch of salt and black pepper.
8. Whisk mixture while adding milk slowly. Simmer mixture, reducing heat if necessary, about 5 minutes until thickened.
9. Remove from heat, whisk in the cheddar a handful at a time until completely melted. Reserve a little cheese for top.
10. Pour sauce over broccoli-quinoa mixture and toss to mix. Make sure all the quinoa is mixed well.
11. Transfer mixture to a casserole dish and top with reserved cheese.
12. Bake 30-35 minutes, until the top is nicely browned. 
13. Serve warm.

*I put half of the mixture in an aluminum container and the other in a casserole dish. After browning the top, I let the aluminum container cool completely, covered it, and placed in the freezer to eat at a later date!

~Recipe via todaystaste.com

Cheesy Quinoa and Broccoli Patties

Ingredients:

• 1/2 cup quinoa
• 1 cup water
• 5 large broccoli florets
• 1 small onion, diced
• 1/4 cup breadcrumbs
• 1/4 cup shredded cheese
• 2 large eggs
• salt & pepper for seasoning
• Olive oil for cooking

Directions:

1. First, cook your quinoa according to the directions on the package. I cooked mine by combining 1/2 cup quinoa with 1 cup boiling water, then letting it come to a boil, and simmering, covered for about 15 minutes. Once the quinoa has absorbed all the water, put it on a plate and let it cool completely.
2. Next, saute your diced onion until it's soft and translucent. Set aside and let cool completely. Cook your broccoli until it has softened a little bit, then let it cool as well. Once the broccoli has cooled completely, dice it into small pieces.
3. Now that you have everything ready, in a large bowl, mix all the ingredients together, leaving the eggs until the end. Mix well so you have a smooth, wet mixture that will allow you to make patties that will stick together.
4. Heat some olive oil in a pan, and make your patties. I made each using 1/4 cup of the mixture. Just make a ball out of the mixture, and squash it down a little bit. Cook each patty for about 7-8 minutes on each side on medium heat. You want the patty to develop a crust, but not to burn, so watch them carefully. Let cool for a couple of minutes before eating.

~Recipe from shopgirlmaria.blogspot.com via Winni

Broccoli Wild Rice Casserole

Prep Time 20 Minutes Cook Time 1 Hour 15 Minutes

Difficulty Easy

Servings 12

Ingredients:

• 2 cups Uncooked Wild Rice
• 8 cups Low-sodium Chicken Broth, More If Needed For Thinning
• 3 heads Broccoli, Cut Into Small Florets
• 1 pound White Button Or Crimini Mushrooms, Finely Chopped
• ½ cups (1 Stick) Butter
• 1 whole Medium Onion, Finely Diced
• 2 whole Carrots, Peeled And Finely Diced
• 2 stalks Celery, Finely Diced
• 4 Tablespoons All-purpose Flour
• ½ cups Heavy Cream
• 1 teaspoon Salt, More To Taste
• 1 teaspoon Black Pepper
• 1 cup Panko Breadcrumbs

Preparation Instructions:

1. Add the wild rice into a medium saucepan with 5 cups of the chicken broth. Bring it to a boil over medium high heat, then reduce the heat to low and cover the pan. Cook the rice until it has just started to break open and is slightly tender, about 35 to 40 minutes Set it aside.
2. Meanwhile, blanch the broccoli by throwing the florets into boiling water for 1½ to 2 minutes, until bright green and still slightly crisp. Immediately drain the broccoli and plunge it into a bowl of ice water to stop the cooking process. Remove it from the ice water and set it aside.
3. Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the onions and the mushrooms and cook, stirring them occasionally, for 3 to 4 minutes, or until the liquid begins to evaporate. Add the carrots and celery and cook for 3 to 4 minutes, until the vegetables are soft and the mixture begins to turn darker in color.
4. Sprinkle the flour on the vegetables and stir to incorporate it, then cook for about a minute. Pour in the remaining 3 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Season with the salt and pepper, then taste and adjust the seasonings as needed.
5. Add half the cooked rice to the bottom of a 2-quart baking dish, then lay on half the broccoli. (You can do one layer of each or two layers of each. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top. Continue with the rest of the sauce, totally covering the surface with vegetables.
6. Melt the remaining 2 tablespoons of butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top.
7. Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking for 15 minutes or until golden brown on top. Sprinkle on the parsley after you remove it from the oven.

*Bite sized pieces of chicken can be added, just add to pot before sauteing vegetables.

~Recipe via Stephanie M.

Easy Mac & Cheese

Cook time: 15 minutes

Ingredients:

• 1 package frozen Green Giant broccoli & cheese sauce
• 2 cups uncooked pasta (any short variety)
• 3 wedges The Laughing Cow Light Original Swiss cheese
• salt & pepper to taste

Directions:

1. Prepare pasta according to the instructions on the box, and then drain well and set aside. While pasta is cooking, heat contents of the broccoli and cheese sauce package in microwave as box instructs.
2. Place cooked broccoli and cheese sauce mixture in a large bowl and stir in cheese wedges, while sauce is still warm enough to help melt the wedges.
3. Add cooked pasta to the large bowl with other ingredients, folding to combine, season to taste and serve.

*I added 2 links of chicken & apple sausage, cut into small pieces, as shown in the picture.

~Recipe from Hungry-Girl.com