The great broccoli recipe roundup

Last week I confessed that I don’t like broccoli. Some of you were astounded. Others quietly agreed that it wasn’t their favorite vegetable either.

So I challenged you to send me your tried-and-true broccoli recipes in that hopes that someone could make the ‘icky green’ palatable to me.

I received a half-dozen recipes or so, via comments on the blog and Facebook. Some weren’t recipes, per se, just a suggestion to add lemon juice to steamed crowns or roast with a bit of balsamic vinegar. At least one wasn’t quite ‘clean’ enough for my kitchen (as a rule, I don’t add mayonnaise, Miracle Whip, sugar or sugar substitutes to my veggies).

Thanks to all who responded and please, if you still have a recipe that you think I should try, go ahead and pass it on!

I was left with three recipes that I thought I might be able to stomach (I know, high praise!). Two of which I was able to eat the entire serving of and one which I’m planning to make again tonight. Definitely a winner!

I promised pictures and recipes, with credits back to the original ‘authors’. In true Letterman style, here they are.

3) Oven roasted broccoli with panko and olive oil (I forgot to take a picture of this one; imagine roast broccoli with panko on it!). Originally published here and passed on to me by Lisa.

While I’m usually a lover of roasted veggies, I wasn’t enamored with the panko coating. My hubby liked it and my boys were willing to try, but sad to say, it just wasn’t my thing.

2) Spinach, broccoli and goat cheese on home made pizza dough. Sent in by my friend (and favorite hair stylist!) Tracey.

“Lightly brush olive oil on pizza base top with greens and goat cheese and a bit of grated parmesan cheese .. bake 375 for 35 min…You will be a broccoli lover”

I made this on ‘pizza’ night. The kids had their usual cheese and pepperoni (and for my picky eater, cheese, no sauce and more cheese). I reduced the broccoli crowns to very small pieces and drizzled a bit of extra olive oil over the whole thing to make sure it didn’t dry out.

Two thumbs up! I will definitely make this one again (but with a side of protein so I don’t eat too many starchy carbs in one sitting!).

And the winner is (drum roll please)….

3) Sesame roast broccoli, with ginger and garlic. Posted on Facebook by Cathy (I edited the recipe and added mushrooms and onions, just to make sure there would be a vegetable for me in the event that I didn’t like the broccoli cooked like this. I also left the stalks out. Baby steps, please!)

2 cloves garlic, crushed
1 Tbsp (15mL) sesame oil
1 inch (2.5cm) piece of ginger, peeled and minced
1/2 tsp (2mL) sea salt
juice of 1/2 lemon
1 bunch broccoli (about 1lb or 450g), cut into bite-sized pieces, stalks kept separate from florets
1 Tbsp (15mL) sesame seeds, toasted briefly to bring out the flavour

Toss first five ingredients together in a large bowl. Add broccoli stalk pieces and toss to coat. Put into a shallow roasting pan. Place in a 400°F oven for about 5 minutes. Then add the florets, tossing to coat again, and cook for an additional 15 minutes, or so, until the broccoli is suitably tender. Sprinkle with sesame seeds.

Super-de-duper! I ate the leftovers for lunch the next day and am planning on serving it again tonight with baked salmon. Thanks so much Cathy!

For all of you readers who seconded my dislike of broccoli, I challenge you to try these recipes and see if you don’t find one that lets you reap the benefits of this strange vegetable!

Tuesday thanks: broccoli, Swiss chard and Vega Sport

Thanks so much for all of your broccoli recipes. Keep them coming! I’ll do a round-up next week and let you know which one(s) turned my taste-buds! (Notice how optimistic I’m being?).

And to say thanks, I thought I’d give you a suggestion (with variations) for preparing another vegetable that lots of people don’t seem to appreciate: swiss chard.

As a child, I didn’t enjoy leafy greens that required cooking. Most likely because my mom’s favorite way to prepare them was steamed. Not to knock steaming as a cooking technique, but perhaps not the best way to turn your child into a lover of veggies. Just sayin’ (love you Mom!).

As an adult, I’ve come to realize that there are many wonderful ways to cook vegetables to highlight their distinct flavors and textures. My favorites are stir frying and roasting.

Here’s a recipe for swiss chard that I’m currently loving. It’s quick, flavorful and doesn’t require many ingredients. Get out your greens and enjoy!

Sauteed swiss chard, with garlic, nuts and dried cranberries

  • one large bunch of swiss chard (green or red, you decide), de-stemmed and chopped in large pieces
  • 1 Tbsp EVOO
  • 2 cloves garlic, pressed
  • 1 small onion, diced
  • 2 Tbsp dried, unsweetened cranberries
  • 2 Tbsp toasted nuts (I’ve tried pine nuts, slivered almonds, pecans and cashews)
  • 2 Tbsp grated low fat Asiago or Feta cheese (optional)
  1. Heat oil in large saute pan over medium heat.
  2. Add onion and cook for 5 minutes, stirring occasionally.
  3. Add pressed garlic and dried cranberries. Cook for 2-3 more minutes, stirring to keep from browning.
  4. Add chard to pan and toss until slightly wilted (2-3 minutes).
  5. Divide among 4 plates, garnishing with nuts and grated cheese.

And finally, a thank you to Vega Sport for the samples of their new exercise supplement line. So many products to try and share with you all! I’ll be doing a review next week, but for now, enjoy the clip below!

Do you use workout supplements?

Favorite brands and flavors?

I want to like broccoli: send me your recipes!

Of all the random things I posted about myself the other day, it appears that the most shocking of all was the revelation that I don’t like broccoli. Gasp!

Now I know that broccoli is good for me. Lots of calcium, folate, iron, fiber and vitamin C. And my husband eats it (in solitude) all the time. But I’ve just never found a way to make it taste good (or even slightly palatable) to me. It has been suggested that I’m a ‘super-taster’. But I like coffee, kale, spinach and grapefruit, so maybe not.

Do you have a great broccoli recipe that you’d be willing to share? Think it will be the one to ‘turn’ my taste buds? It has to be ‘clean’; that means no heavy cream or cheese sauces (although I’m sure that would help disguise the taste!) and nothing fried (can you deep-fry broccoli?).

I hereby pledge to try every recipe I receive before midnight of next Friday (February 10th). I’ll take photographs and review each and every one and report back to you with the winning submission! The only criterion for winning is that I eat the whole serving and plan on making it again.

Maybe they’ll even be a prize?

Recipes to be posted in the ‘Comments’ below section please!

Bring on the broccoli love!