Parmesan and Garlic Roasted Broccoli

A deliciously simple vegetable side of roasted broccoli flavored with parmesan, garlic and a dash of lemon juice.

Repost of original from 2/1/13 58 views and 1 +1. Better pictures, pinnable image, tweetables, and editing.

Leading up to Thanksgiving I'm going through my vegetable sides recipe posts.  To be honest, sides are my favorite parts of Thanksgiving dinner.  I'm looking for good sides to make this year and thought I'd re-share and update some of my favorite veggie sides.  Parmesan and Garlic Roasted Broccoli is a great side to serve for Thanksgiving.  It's not a usual Thanksgiving side but it should be.  It's simple and delicious and everyone will love it. Have everything ready and it can go in the oven once the turkey is out and resting.

Parm&Garlic #RoastedBroccoli for a #ThanksgivingSide  [Tweet this]

Many people need to eat more fruits and vegetables.  I know it's true for me.  This recipe makes eating your veggies easy.  Roasting makes broccoli sweet and tender.  The cheese adds a salty, cheese, and almost nutty flavor and, my favorite, makes the roasted broccoli crisper around the edges.  I love garlic and add it to almost everything so it's always a natural addition and makes this dish top the charts in flavor.  It's a great vegetable side dish for any meal.

Yummy way to get your #5aday Parm&Garlic #RoastedBroccoli   [Tweet this]

Parmesan and Garlic Roasted Broccoli

Cook time:  20 minutes
Servings:  2-4

Ingredients:

2-3 cups broccoli florets (about 1 large head)
2 Tbsp olive oil
1 Tbsp garlic powder
2 Tbsp grated parmesan
juice from 1/2 lemon (optional)
Salt and pepper

Preheat oven to 450F

Place the broccoli in a large bowl.  Add the rest of the ingredients and toss until broccoli is thoroughly coated. (the oil should help the spices and cheese to stick to the broccoli)

Lay out in a single layer on a sheet pan and bake at 450F for 15-20 minutes or until dark brown and crispy around the edges. (sometimes I stir about half way through, but not always, and it seems to turn out great either way.)

Serve hot (it's still great cold too).  Makes 2-4 servings but it's so tasty I've been known to eat it all by myself.

Enjoy.

For more vegetable sides check out:

Cumined Cauliflower and Broccoli

Sweet Dill Glazed Carrots

Sauteed Kale       -

Linked to:  2 Cup, Lou Lou Girls, Tickle my Tastebuds, Wake Up, Whimsy, Wonderful, Full Plate, Foodie Friends, Pretty Pintastic, Best of the Weekend

Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.

Read more ...

Beef and Broccoli Stir Fry

Savory beef and crisp broccoli served over rice.

My husband and I like to occasionally eat steaks.  We don't have them often, and it's only the two of us so we splurge and get good steaks.  We always go by the steak section in the store and buy good looking steaks when they are on sale and this way we practically only eat porterhouse steaks.  These are definitely my favorite steaks (it is a T-bone with a full filet) and they are huge.  Most of the time, the steak fills the entire plate and there is hardly room for the baked potato.  My husband can always eat his whole steak, but I start with the filet (the most tender part) and am usually full when I finish it.  This leaves me with an entire New York strip steak leftover.  Sometimes I just eat the cold steak for lunch, but this time I tried something new.  We had broccoli in the fridge that needed to be used before it went bad and I always have Asian condiments and sauces so my porterhouse made another meal of beef and broccoli.

My #leftover porterhouse made another meal of Beef and Broccoli [Tweet this]

*Update Beef and Broccoli stir fry is a great way to use leftover steak.  I love stretching my meals and getting another use out of leftovers.  This is one of my favorites.  Anytime we have steak I look forward to making Beef and Broccoli the next night.  It's also a great way to enjoy red meat without overeating.  The broccoli and sauce in this dish really help stretch the meat making it a filling and satisfying meal (even if it's not a lot of meat).

Beef and Broccoli stir fry is a great way to use leftover steak. [Tweet this]

Beef an Broccoli Stir Fry

Cook time:  15 minutes
Servings:  2

Ingredients:

2 Tbsp oyster sauce
1 Tbsp soy sauce
1 splash chili oil
1 Tbsp brown sugar
1/2-1 cup (about 4-6 ounces) steak, sliced (I use rare-med rare leftover steak)
1 Tbsp garlic, minced
1 Tbsp ginger, minced
1 onion, thinly sliced
2 cups broccoli florets
1/4 cup water 1/4 cup toasted sesame seeds, optional

Make the sauce by stirring together oyster sauce, soy, chili oil and sugar.  Add the steak to the sauce mixing to coat well and set aside.

Meanwhile heat a large saute pan or wok on medium-high heat.  Add 1 Tbsp oil and then the ginger and garlic.  Stir-fry briefly until fragrant and then add the onion.  Stir-fry for about 30 seconds until just soft and then add the broccoli.

Stir fry the broccoli for a minute or two and then add the water and allow the broccoli to steam until bright green and tender and most of the water evaporates (you may need more water if it evaporates before the broccoli is tender to your liking).

Lastly add the steak and sauce stirring until mixed well and heated through.  Turn off the heat and toss in the sesame seeds as a garnish.  Serve over rice.

Makes 2 servings.

Enjoy.

Re-post of original from 5/20/13.  Minor editing, picture updating, add click to tweet, and similar post links.

For more recipes using #leftoversteak try:

Steak Fajita Salad

Beef Broccoli and Pepper Stir Fry

For more recipes using #leftovers check out:

Leftover Lo Mein      -

Pork and Peas Stir Fry     -

Lamb & Guinness Shepherd's Pie

Linked to: Empty Your Archive, Retro Repin, 2 Cup, Treasure Box, Lou Lou Girls, Tickle My Tastebuds, Wakeup, Whimsy, Full Plate, Freedom, Foodie Friends, Best of the Weekend

Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.

Read more ...

Cumined Cauliflower and Broccoli

A simple vegetable side dish of roasted cauliflower and broccoli with cumin seeds.

Someone on google+ mentioned this side dish to me and I immediately had to try it.  It was supposed to just be cauliflower but I wanted some color so I added the broccoli.  If you like cumin this is the dish for you.  I loved it.

Cumined Cauliflower and Broccoli

Cooking time:  15-20 minutes
Servings:  2-4

Ingredients:

4 cups cauliflower and broccoli florets
1 Tbsp olive oil
1 tsp cumin seeds or to taste
sprinkle of sea salt

Preheat oven to 450.

In a large bowl toss the florets in oliveoil until thoroughly coated.  Sprinkle on the seeds and salt tossing to combine (the oil should help them stick to the florets).

Spread onto a sheet pan and bake, in preheated oven, for 15 minutes until browned on edges.

Remove from oven and serve immediately.

Makes about 2-4 servings.

Enjoy.

Read more ...

Recipe Remake: Beef and Broccoli Stir Fry

A remake of a tried and true recipe of Beef and Broccoli Stir Fry.

This is another great left over recipe.  It uses left over steak.  Now if you are like my husband you probably don't ever have left over steak.  Sometimes when he is really hungry he even eats my leftovers.  But on occasion I have about half a steak left over.  This, when sliced up, usually is about 1 cup.  With plenty of broccoli, onions,  and rice it makes a great new dinner for two.

Ingredients:

1 Tbsp garlic, minced
1 Tbsp ginger, minced
1 onion, thinly sliced
2 cups broccoli floretts
1/4 cup water
2 Tbsp oyster sauce
1 Tbsp soy sauce
splash chili oil
1 Tbsp sugar
1/2-1 cup sliced leftover steak
1/4 cup toasted sesame seeds, optional
green onions, sliced

Make the sauce by stirring together oyster sauce, soy, chili oil and sugar.  Add the steak to the sauce mixing to coat well and set aside.

Meanwhile heat a large saute pan or wok on medium high heat.  Add 1 Tbsp oil and then the ginger and garlic.  Stir fry briefly until fragrant and then add the onion.  Stir fry for about 30 seconds until just soft and then add the broccoli.

Stir fry the broccoli for a minute or two and then add the water and allow the broccoli to steam until bright green and tender and most of the water evaporates (you may need more water if it evaporates before the broccoli is tender to your liking).

Lastly add the steak and sauce stirring until mixed well and heated through.  Turn off the heat and toss in the sesame seeds as a garnish (this time I did not add sesame seeds, it is great either way).  

Serve over rice and garnish with green onion slices.  Makes 2 servings. 

 Enjoy.

Read more ...

Pasta Primavera

A meatless pasta with green veggies in a basil sauce.

I had a huge bag a broccoli florets in the fridge.  Guess where they came from....that's right Costco.  My husband and I have been eating tons of broccoli lately because we have been dipping it in blue cheese dressing.  We've used other vegetables too but broccoli is our favorite.  I was doubtful we would be able to get through the whole bag but we did.  After a week we only had 1-2 cups of broccoli left and we were out of blue cheese dip.

Trying to use the last of the broccoli I remembered a recipe I saw for pasta primavera.  It being a very green pasta I decided I could use the broccoli in it.  I also had some celery, frozen peas, 2 small tomatoes, and a little leftover bruschetta.  Any good pantry has pasta in it and I had the bow ties so I decided on them.  The only thing I had to buy specifically for this meal was the basil.  I used Thai basil because it is much easier and cheaper to get here and I don't think the flavor is too different.

This is a great pasta full of vegetables.  You can use just about any green vegetable you have in it.  The more veggies the better.

Pasta Primavera

Ingredients:

Modified from Food Wishes Video Recipes:  Pasta Primavera

2 cups small broccoli florets
1 cup celery, chopped
1 onion, chopped
2 tomatoes, chopped
1/4 cup bruchetta, optional (it was leftover)
1 cup frozen peas
1/2 cup olive oil
1/2 cup Parmesan
1 bunch basil
1-2 cloves garlic
1 14 oz can chicken broth (or vegetable broth to make this vegetarian)
1 pound pasta, slightly under cooked
salt and pepper to taste

Blanch the basil leaves (this helps lock in the beautiful green color) by dunking in boiling water then cooling in ice water.  Place the basil leaves, 1-2 cloves of garlic, 1/4 cup olive oil and half a can of chicken broth in a blender.  Puree until combined and smooth, set aside.

Heat a large saute pan over medium low heat.  Add olive oil and onions and sweat for about 5 minutes or until soft.  Then add the celery, broccoli and peas and rest of the chicken broth. Simmer for another 5-10 minutes until soft (add salt and pepper to taste).  Last, stir in the tomatoes, bruscheta, and half of the basil mixture.  Cook for a few minutes longer until tomatoes are soft. 

Meanwhile cook your pasta, any variety will do, in boiling, salted water and drain.

Remove the saute pan from heat and add in the pasta.  Stir and mix well then add the rest of the basil sauce and the Parmesan.  Mix again and cover for at least 5 minutes.  The pasta should absorb most of the liquid (I over cooked my pasta and it didn't absorb much liquid so my pasta sauce was kind of runny but it still tasted fantastic).

Makes 4-6 servings.  Serve topped with more Parmesan and fresh cracked pepper.  Enjoy.

Read more ...