My Menu Blog

12 oz. fresh broccoli florets
1 tbs. water
2 tbs. lite soy sauce
2 tbs. ginger spice paste
1 tbs. minced garlic
1 (5-oz) package pre-sliced onions
1 (8-oz) can sliced water chestnuts (drained)

1. Place broccoli and water in microwave safe bowl. Microwave on high 3 min. or until slightly tender.
2. Stir in remaining ingredients. Cover and microwave on high 2 more min. or until thoroughly heated and broccoli is crisp-tender. Stir and serve.

1 cup dried cherries, chopped
½ cup crumbled bleu cheese (about 2 oz.)
½ cup chopped walnuts
1 cup sour cream
¼ cup mayo
Vegetables, for dipping

1. In medium bowl, combing cherries, blue cheese, and walnuts.
2. Stir in sour cream and mayo; mix well.
3. Chill about 1 hr. to blend flavors.
4. Serve with veggies such as celery, carrots, cauliflower, broccoli, green or red bell peppers.

3/4 pound spinach linguine or whole-wheat spaghetti
2 cups (about 9 ounces) broccoli florets
2 cups (about 6 ounces) snow peas, trimmed
2 cups (about 6 ounces) sugar snap peas, trimmed
1/2 cup natural creamy peanut butter
1/4 cup low-sodium soy sauce
1/4 cup water
2 tablespoons rice vinegar
2 tablespoons fresh lime juice
1 scallion, cut into pieces
3/4 inch fresh ginger, finely grated
2 tablespoons brown sugar
1/4 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts

1. Cook the pasta in a large pot of water according to the directions on the package. Drain and rinse with cold water.
2. While the pasta is cooking put the broccoli in a steamer basket over a large pot of boiling water and steam it for 3 minutes.
3. Add the snow peas and sugar snap peas and steam for 2 minutes more.
4. Toast the peanuts in a dry pan over a medium heat until they become fragrant, about 3 minutes.
5. Set them aside to cool.
6. Make the sauce by pureeing the peanut butter, soy sauce, water, vinegar, lime juice, scallion, ginger, sugar and red pepper flakes in a food processor or blender until smooth.
7. Right before serving, toss the pasta with 3/4 cup of the peanut sauce. Divide into 6 serving bowls and top each serving with the vegetables.
8. Drizzle the remaining sauce over the vegetables.
9. Coarsely chop the peanuts, sprinkle them on top and serve.

1 head garlic, peeled (about 16 cloves)
1 cup good olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
4 stalks broccoli, cut into florets (8 cups of florets)
2 tablespoons soy sauce

1. Put the garlic cloves and oil in a small heavy-bottomed saucepan.
2. Bring to a boil and cook uncovered over low heat for 10 to 15 minutes, until the garlic is browned and tender.
3. Turn off the heat and add the red pepper flakes and 1/2 teaspoon salt.
4. Immediately pour into a heat-proof container to stop the cooking.
5. Allow to cool to room temperature.
6. For the salad, blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender.
7. Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled. This process stops the cooking and sets the bright green color. Drain well.
8. In a large bowl, toss the broccoli with 1/2 teaspoon salt, 1/4 cup of the oil used to cook the garlic, the soy sauce, and 8 or more cloves of cooked garlic.
9. Taste for seasonings and serve cold or at room temperature.

4-6 tablespoons unsalted butter
1 cup half and half
1 cup freshly grated parmesan
1/4 teaspoon salt
pinch nutmeg

1. melt butter in large saucepan (large enough to hold pasta later)
2. add half and half to melted butter and heat through
3. add cooked pasta, toss then remove from heat
4. add cheese, toss until cheese melts
5. add salt/pepper and nutmeg and toss

You can add chopped cooked chicken or sauteed mushrooms to finished dish.
You can also add broccoli or spinach to pasta while boiling.

2 packages (10 oz. each) frozen chopped broccoli
1 can (10-¾ oz.) red. fat, red. sodium, condensed cream of mushroom soup, undiluted
1 cup fat-free mayo
1 cup (4 oz.) shredded red. fat chedder cheese
½ cup egg substitute
1 small onion, finely chopped
3 tbs. butter, melted
¼ cup crushed red. fat butter-flavored crackers (about 6 crackers)

1. Place 1 in. of water and broccoli in large saucepan. Bring to boil.

2. Reduce heat, cover and simmer 5-8 min. or until tender crisp.

3. In a bowl, combine soup, mayo, cheese, egg substitute, onion and butter.

4. Drain broccoli then gently stir into soup mixture.

5. Pour into 1-½ qt. coated baking dish.

6. Sprinkle with crackers, spritz with butter spray.

7. Bake uncovered at 350º for 25-30 min. or until heated through.