Category Archives: Vegetables

Broccoli Salad

With Summer on its way, it’s great to have lots of salad recipes on hand. This Broccoli salad is so colorful and fun to make, and obviously fantastic to eat. The great thing about this particular salad is that you can even make it a day in advance, it holds up really well, making it perfect for Bbq’s and Picnics.

It’s very simple to make, start by soaking the cranberries in warm water.
Then you caramelize the pecan nuts with the butter and sugar.
As these cool, you steam the broccoli florets for just 3 minutes in the microwave. You rinse them under cold water and drain.
The rest of the ingredients are then added and tossed with the delicious simple dressing.

⏰ Prep time : 15 minutes
🍝 Cooking time : 15 minutes
🍴 Serves : 4 as a side dish or 2 as a main course

INGREDIENTS:

• 1 large head of Broccoli, cut into florets
• 1/2 cup of pecans
• 1 tablespoon sugar
• 1 tablespoon butter
• pinch of salt
• 1/3 cup dried cranberries
• 1/3 cup pomegranate arils, reserve some to scatter on top before serving
• 4 oz. chopped cooked ham
• 4 oz. grated aged cheddar, coarsely grated or finely chopped
• 2 tbsp. chopped chives
• 2 tbsp. chopped parsley, (1 tbsp. goes in and the other on top)
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• a good squeeze of lime juice
• 2-3 tbsp. milk
• 1 teaspoon sugar
• salt and pepper

INSTRUCTIONS:

1. Start by soaking the cranberries in warm water.
2. Then heat a small pan on medium heat and melt the butter. Add the Pecans, salt and the tablespoon of sugar.
3. Keep stirring until sugar is caramelizing and the nuts are golden.
4. Transfer to a plate lined with a piece of parchment paper and make sure to separate the nuts or they will form clusters.
5. Steam the broccoli florets for three minutes, rinse under cold water and drain very well.
6. For the dressing mix the sour cream, mayonnaise, milk, lime juice, sugar and season with salt and pepper.
7. Drain the cranberries and pat dry with kitchen paper.
8. Toss all the remaining ingredients over the broccoli and mix carefully.
9. Add the dressing and toss again.
10. Place all on top of some salad leafs on a big platter to serve.
11. Sprinkle with the pomegranate arils and some parsley.

ENJOY!
MYRA

Broccoli Pizza Crust

3 Replies

Cutting down on carbs doesn’t mean cutting down on flavour or delicious food. Yes, you can have it all. This Broccoli based pizza is proof!
It’s actually pure heaven, full of cheesy goodness and you’re eating a lot of veggies at the same time.
This Broccoli Pizza base is very easy to make and will satisfy all your Pizza cravings.

Makes 1 large base or two small ones

INGREDIENTS:

Broccoli Crust:

• 1 small head of broccoli cut into florets (about 2-3 cups riced)
• 2 eggs
• ¼ cup parmesan cheese
• ¼ cup mozzarella cheese
• Salt and pepper
• ½ teaspoon Italian seasoning

Toppings:

• ¼ cup pizza sauce
• 4 ounces mozzarella — sliced or shredded
• Pizza toppings of choice, onion, tuna, ham, salami etc…

INSTRUCTIONS:

Preheat the oven to 200 C / 400 F degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat, do not skip this step or your crust will stick to the pan.
Place half of the broccoli florets in a food processor fitted with a steel blade. Pulse in 5-second bursts until the broccoli is in fine crumbs, place in a large microwave safe bowl. Repeat with the remaining broccoli florets.
Cover the bowl (I cover with a plate) and microwave on high for 2 minutes or until it is steamed. Remove plate and let cool for two minutes then pour broccoli onto a clean kitchen towel and squeeze out as much liquid as you can until you are left with dry rice.

In a large bowl, combine the broccoli rice, eggs, cheeses, and seasoning with a spoon until fully combined. Pour mixture onto the pre-lined baking sheet and shape into a pizza crust, about 1/2 inch thick.
Bake for 10-12 minutes or until crust is lightly browned. Remove from the oven and add the pizza sauce and cheese. At this point feel free to add desired toppings (veggies or meat). Return to the oven and bake for an additional 10-12 minutes or until the cheese is fully melted. Let sit for a few minutes before cutting. Sprinkle with some fresh Basil.

Enjoy!

Myra XO

My Grandma’s Slow Cooker Red Cabbage

12 Replies

My Grandmother was a lively, determined and courageous woman with great style. She kept a beautiful house, and was also a great cook. Not necessarily exquisite cuisine, but more of an everyday cook. Also super fast and very inventive.

She didn’t own a crock pot in those days, but I do remember her slow cooking on a Paraffin Stove.
Slow cooked Red Cabbage with apples and spices, just the smell reminds me of her and my mother who has cooked the same recipe for over half a century. To me this is home cooking.
I don’t make it very often but when the temperature drops it’s just what you need, home made cozy comfort food.

Serves : 6-8
INGREDIENTS:

2 tbsp. butter
1 medium red cabbage, shredded on a mandoline or cut thinly with knife
1 medium onion, peeled and chopped fine
2 medium apples, peeled and diced small
1/4 tsp. ground dry ginger
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground all spice
2 bay leaves
1/4 Cup sugar
1/4 Cup apple cider vinegar
1 1/4 Cups water
1/4 Cup red wine (I use alcohol free wine so that works fine too) or more water

METHOD:
This couldn’t be easier.
Place all the ingredients in the slow cooker, toss very well.
Set the cooker to high and put on the lid. Leave to cook for 5 to 6 hours, depending how hot your slow cooker is. The water amount is just right for my slow cooker, but half way through cooking check to see how you are doing on the liquid, it shouldn’t get dry. Add a little water if necessary.
This is one of the few vegetable dishes that you want well cooked.

Enjoy!

Myra XO

Chicken stuffed Zucchini

4 Replies

Fresh Zucchini is stuffed with hearty chicken and sauce, topped with cheese and baked to perfection making this a delicious low-carb and gluten-free dinner!
These zucchini boats are for low-carb lovers and just about anyone else! We all have those nights when we crave a large slice of pizza or lasagna but don’t want all the carbs at night. With these zucchini boats, you get all the deliciousness without the carbs because the zucchini crust is used as the base.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Servings 6

Ingredients:

• 4 medium zucchini or 8 small

• 1 pound chicken breast

• 1 small can of corn (drained) omit if your diet is strict

•1 tablespoon olive oil

• 1/2 cup onion chopped

• 2 cloves garlic minced

• 1 cup marinara sauce

• 1 tablespoon Italian seasoning

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup low-fat shredded cheddar or mozzarella cheese

Instructions:

1. Preheat oven to 190 C/375 F. Slice zucchini in half, and carve them out with a spoon. Chop the zucchini ‘meat’ and set it aside. Line zucchini boats on a baking sheet lined with parchment paper or lightly greased with oil.

2. Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Add the garlic and cook for a few seconds. Add meat and cook until it’s no longer pink, 3-5 minutes. Add the marinara sauce, zucchini pulp, italian seasoning and salt + pepper. Simmer for 8-10 minutes.

3. Spoon mixture into zucchini boats and top each with shredded cheese. Bake for 20-25 minutes or until zucchini is cooked and the cheesy is fully melted and bubbly

Enjoy!
Myra Xo