|3/21/2019 1:00:00 PM|
All about the good for us veggie
It's about broccoli today. If you are a vegetable gardener you probably grow broccoli in your garden and harvest it in summer or early fall. Well,I'm not a gardener anymore but I can buy fresh broccoli in the produce department all year.
The Romans called broccoli the “five fingers of Jupiter”, in honor of their chief deity. They compared broccoli with mythical, superhuman qualities due to excellent nutritious values. Thomas Jefferson brought broccoli to America from Italy n the early 1200's and grew it in his garden at Monticello. However, it wasn't heard of for many years. Italian immigrants grew broccoli in their home gardens for personal enjoyment, but it wasn't until 1920 that a group of Italian farmers in California decided to market broccoli. They sent a trial shipment to Boston where it was a hit.
Thanks to the Italians for getting this good for us veggie.
CHICKEN AND BROCCOLI ALFREDO
6 oz. uncooked fettuccine (a bit less than half of a 1-lb. Package)
1-1/2 c. broccoli florets
2 c. cooked, cubed chicken breast
1 can cream of mushroom soup
½ c. milk
½ c. grated Parmesan cheese
¼ t. black pepper
Cook fettuccine according to package directions add broccoli last three minutes of cooking time. In a bowl combine soup and milk in a large skillet over medium heat combine remaining ingredients. Cook until hot, stirring often. Makes 4 servings.
BROCCOLI CAULIFLOWER BAKE
2 T. butter
1 small onion, diced (1/3 c.)
2 T. flour
½ c. milk
1 – 8 oz. pkg. process cheese (Velveeta), cubed
¼ t. salt
3 large eggs, slightly beaten
2 – 12 oz. frozen broccoli-cauliflower blend, thawed
In a large saucepan, heat butter over medium heat. Add onion, cook and stir over medium heat until tender, 2-3 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook until thickened. Turn into a greased 8-in. Square baking dish. Bake at 325 degrees, uncovered, until set, 50-55 minutes. Let stand 10 minutes before servings. Makes 6-9 servings.
BROCCOLI PEANUT SALAD
3 T. each, canola or vegetable oil and smooth peanut butter
¼ c. white vinegar
1 T. soy sauce or low sodium soy sauce
1 lb. Broccoli, tops cut into small forets
¼ c. dried cranberries, cherries or raisins
¼ c. dry roasted peanuts, coarsely chopped
In a large bowl, whisk together first 4 ingredients. Add broccoli, and dried fruit. When ready to serve, top with peanuts. Makes 4 servings.
1 lb. Round steak or sirloin steak
1 T. canola or vegetable oil
1 can tomato soup, undiluted
2 T. soy sauce or low-sodium soy sauce
1 T. vinegar
1 clove garlic, minced or ½ t. garlic powder
¼ t. red pepper flakes, optional
3 c. broccoli florets
1 small onion, cut in 1/4-in. Wedges
4 c. hot cooked rice
Slice beef into 4-in. Strips. (for easier slicing, partially freeze beef to make slicing easier.) In a large skillet, over medium heat, heat oil. Add beef and stir-fry until lightly browned and juices evaporate. This will take just a few minutes. Add soup, soy sauce, vinegar, garlic and pepper flakes. Heat to a boil. Add broccoli and onion until broccoli and onions are crisp tender, stirring often. Don't over cook or broccoli will get soft. Serve over rice. Makes 4 servings.
Thought for the Day: Take a chance! All life is a chance. The person who goes furthest is generaly the one who is willing to do and dare.