Categories
BROCCOLI TOPPERS and CRUMBLES

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, and even then they’re not fun to chew.

I don’t mind tiny pieces of buds in a salad with a creamy dressing, but again they’re not an easy chew.

So I steam the buds and use them in side dishes or salad. There’s nothing wrong with putting steamed veggies in a salad along with other easier to chew fresh veggies – steamed till tender, but not soft.

First, wash the whole head in a large bowl of tap water, swishing it back and forth. Drain the water, then fill it again and swish some more.


Cut the head off where the buds meet the main stalk. 

Separate the buds, cutting down into the smaller, tender stalks, then steam.

Take the large bottom stalk and cut a piece off the stalk at the bottom. Usually only about a quarter inch, but if it needs more removed due to damage, then cut higher up.

Using a potato peeler, peel the entire stalk, taking the gnarly nubs off with it.

Now, using a broad, sharp knife, starting at the bottom, cut tiny disks 1/16-1/8 inch thick. Use these broccoli disks raw in salads, or as a snack.

I was surprised at the tender-crisp aspects of the stalks. A delightful chew!

Now I get the benefit of raw broccoli along with the steamed, so I’m happy all around.



SOFT TOFU CAESAR SALAD:

Mix baked soft tofu cubes with broccoli disks in Daiya Creamy Caesar Dressing. Mound on romaine lettuce leaf. Top with additional dressing, Follow Your Heart parmesan shreds and fresh cracked black pepper. Serve with lemon wedge.


BAKING SOFT TOFU






Categories
BROCCOLI HOW TO MAKE PEPPERS POTATO

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

Categories
BEANS- LEGUMES BROCCOLI COOKING WITH LARGE CANS/bags PEPPERS POTATO SOUP TOMATOES

Broccoli Baked Bean Pot – cooking with large cans

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 the table feeling good about the experience. New, different but familiar! Just how I like it!

Makes 11 cups stew/sauce

Categories
BROCCOLI HOW TO MAKE RICE

SCORCHED RICE

SCORCHED RICE 2

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

Categories
BEANS- LEGUMES BROCCOLI CAULIFLOWER HOW TO MAKE PASTA RICE SOUP

WILD NOODLE SOUP

CAULIFLOWER NOODLE SOUP 3

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!

Makes 30 cups