Showing posts with label broccoli. Show all posts
Showing posts with label broccoli. Show all posts

Tuesday, January 1, 2013

Pavlina's Broccoli Salad

You'll never see broccoli the same way again when you make this salad! Raw broccoli that is. It's hard to get it down, even with dip. Raw broccoli is so dry. The simple dressing that goes into this salad makes it feel almost like the broccoli is partially cooked, but it's not! I'm addicted to this salad!

You can also make this with different cheeses. I think Parmesan would be nice! How about adding some croutons? It'll be like a broccoli Caesar! When Lina first brought it over, she used a white cheese. At home I had cheddar, so that's what I used. I added some pepper too. The second time I made it I added some Frenches fried onions, but if you're using those, you need to add them at the last minute or they'll get soggy. Lina also made us her delicious Christmas cake again. So good!

I usually use Miracle Whip at home because it's lower in calories, but you can use any mayo that you like.

Here's the salad the first time I made it.

I always cook my bacon in the oven. On foil, 425F until crisp.
Drain it on paper towel before breaking it up. No messy stove!



Here's the salad I made with fried onions on it.


Pavlina's Broccoli Salad
4-6 servings

Ingredients
2 tablespoons Miracle Whip
1 tablespoon white vinegar (you can also use balsamic)
1 teaspoon brown sugar
black pepper
1 head of broccoli, washed and cut into bite size pieces
3/4 cup shredded cheese (I used cheddar)
3 strips of bacon, cooked until crisp and crumbled
Frenches fried onions (optional)

Directions
Mix the Miracle Whip, vinegar, brown sugar and pepper in a large bowl until combined. You shouldn't need salt if your bacon is already salty. Taste it and decide for yourself.

Stir the broccoli into the dressing and refrigerate for at least 1/2 hour. Make sure the broccoli is dry first. I place mine on paper towel for a bit once it's washed and cut up.

Next, stir in most of the bacon and cheese (reserving some for the top if you want). Refrigerate until ready to serve. The sooner you serve it the crispier the bacon will be, but I like eating it the next day too!

Linking to
Fantastic Thursday

Thursday, May 5, 2011

Last Minute Broccoli Soup for Two Recipe

I needed something fast for lunch one day last week. I had a big bag of broccoli that I bought at Costco that needed to be used so I came up with a super fast broccoli soup. There's really nothing to it.



Tuesday, September 14, 2010

Grilled Chicken Breast with Roasted Vegetables and Yogurt Recipe


4 servings

Ingredients
- Chicken -
4 skinless boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon each paprika & oregano
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion flakes
1/2 teaspoon granulated garlic
1 teaspoon dried parsley
1/2 teaspoon prepared mustard
1 teaspoon low sodium soy sauce
2 tablespoons balkan style yogurt
1/2 a lemon juiced
1 tablespoon honey

- Roasted Vegetables-
1/2 a head each cauliflower and broccoli cut up
1/2 red onion, sliced
4 whole cloves garlic, smashed
1 tablespoon each paprika and dried parsley
1/2 teaspoon chile powder
1/4 teaspoon cumin powder
salt & pepper
1 tablespoon lemon juice
2 tablespoons olive oil
3 tablespoons grated parmesan cheese

- Yogurt -
1 1/2 cups balkan style yogurt
1 tablespoon dried dill
1/2 teaspoon cumin powder
salt & pepper
1 teaspoon dried mint
1 teaspoon olive oil
1/2 cup grated cucumber

Directions
To make chicken. Mix all ingredients except chicken and place in a large ziploc bag. Place chicken inside, seal the bag and smoosh it all around. Let sit in the fridge for 2 hours or longer. Remove the chicken from the bag and grill it until no longer pink inside.

To make the vegetables. Mix the spices with lemon juice and olive oil. Add all the veggies and toss well. Place in a glass baking dish in the oven for 40 minutes on 425F. After 20 minutes, give it a stir. Remove from oven and toss with parmesan cheese.

To make the yogurt. Mix all ingredients in a bowl. Refrigerate until ready to use.

Saturday, May 23, 2009

Broccoliflower Soup with Wheat Berries and Lentils


8 servings

Ingredients
1 cup cooked wheatberries
1 1/2 cup cooked lentils 
4 cups chicken stock
1 teaspoon ground cumin
salt and pepper
2 cups each chopped cauliflower and broccoli

Directions

Cook wheatberries and lentils according to package directions, drain and set aside.

Bring some stock to a boil then add cumin, salt and pepper. Add the chopped cauliflower and broccoli and simmer until they're soft.

Take 1/2 cup of the lentils and add to the pot. Now, puree the whole thing with a hand or regular blender in batches. Return to the pot and add the rest of the lentils and wheatberries. Bring it back up to a simmer for another minute. Serve hot.


It's a hearty creamy soup without the cream.

- broccoliflower soup with wheat berries and lentils -