Category Archives: BROCCOLI

AFC ZERO EGG SAUCE USING TOFU CHICKEN SOUP

This is a recipe using leftover TOFU CHICKEN NOODLE SOUP turned into an egg sauce using Zero Egg Basics powdered egg (meaning there’s no egg in it!) Serve Over Broccoli and Asparagus. Textures and tastes like a chopped soft boiled chicken egg. Add a black Russian toast foundation and you have a Russian Benedict alaContinueContinue reading “AFC ZERO EGG SAUCE USING TOFU CHICKEN SOUP”

Don’t Discard Broccoli Stalks

You know those huge, thick broccoli stalks that are attached to fresh broccoli? DON’T THROW AWAY THOSE LONG BROCCOLI STALKS This is what I now do with fresh broccoli that comes with long stalks. Since I don’t like the texture feel of raw broccoli buds, unless they’re used as dippers in a creamy dip, andContinueContinue reading “Don’t Discard Broccoli Stalks”

Creamy-Style Frozen Veggie Soup

CREAM-STYLE FROZEN VEGGIE SOUP The frozen veggies of the day are broccoli, cauliflower and carrot.  Add water, flavor concentrates – in this case mushroom base and poblano pepper concentrate – plus a few seasonings, diced celery and you have a creamy rich soup once blended. We add the celery after the soup is blended forContinueContinue reading “Creamy-Style Frozen Veggie Soup”

Saffron Pickle Juice Dressing

SAFFRON PICKLE JUICE DRESSING Save your pickle juice! Then make this delectable runny yolky textured dressing for salads and vegetables of all types! There’s only 3.5 grams of fat in the entire amount! For home or restaurant. Everybody has leftover pickle juice. This is how you use it. YES. Makes 3-3/4 cups 2 c. breadContinueContinue reading “Saffron Pickle Juice Dressing”

Twice Cooked Skillet Potatoes – using leftover baked potatoes

TWICE COOKED SKILLET POTATOES If you serve main dishes at your restaurant, chances are you serve baked potatoes. Even if you don’t serve breakfast, you can still utilize your leftover bakers by offering this skillet main dish as a special! Makes about 9 cups 2 T. extra virgin olive oil 1 jumbo sweet onion, cutContinueContinue reading “Twice Cooked Skillet Potatoes – using leftover baked potatoes”

Broccoli Baked Bean Pot – cooking with large cans

https://chefdavies-tight.com/2017/12/13/afc-coral-horseradish-sauce/ BROCCOLI BAKED BEAN POT This dish does not require much cooking time. Serve as a stew or as a topper for baked white or sweet potatoes. I went the sweet potato route this time. The horseradish element in the sauce works well with the sweet of the potato. Hearty, filling, but you leave theContinueContinue reading “Broccoli Baked Bean Pot – cooking with large cans”

HOW TO MAKE SCORCHED RICE

SCORCHED RICE What to do with the white rice you get at a Chinese restaurant? Don’t eat it there. Take it home and make a pan-fried rice dish to enjoy during the week! Makes almost 6 cups 2 T. liquid butter alternative 6 fresh sweet mini peppers, cored and cut into little chunks 2 stalksContinueContinue reading “HOW TO MAKE SCORCHED RICE”

WILD NOODLE SOUP

WILD NOODLE SOUP A new approach to the noodle soup – the broth is in the solid ingredients. Plus meat, meat and more meat. Where’s the meat? In the blackeye peas and wild rice. Animal eaters won’t believe there’s no animal in this soup. Plant-eaters won’t believe there’s no fake meat in this soup! MakesContinueContinue reading “WILD NOODLE SOUP”