Tag Archives: Broccoli

Roasted Broccoli

26 Feb

roasted broccoli02The best broccoli you will ever eat.  The secret is to roast it at a high heat so that it essentially caramelizes.  Yummy, yummy, yummy.  Soooo good.


  • 3 T olive oil
  • 4 cloves garlic, minced
  • sea salt, to taste
  • freshly ground pepper, to taste
  • 1 lb. broccoli flowerets

Preheat oven to 425F.  Line a sheet pan with aluminum foil.  Place vegetables in a Ziploc bag.  Mix oil and garlic in a dish; pour over vegetables and shake until well-coated.

roasted broccoli

Spread in a single layer on pan and roast for 20-25 minutes.

Recipe and photos by me, My Little Food Spot

Asian Pasta Salad

4 Sep

One of the best cookbooks I have ever invested in is my Southern Living: Easy Weeknight Favorites.  I purchased it around the time we were married and, after eight years, I have probably made about every recipe in it, loving all but a handful.  I have made this salad a few times and definitely enjoy the texture and favors.  My only complaint is that it is very difficult to get a good bite-full on a fork.  It may work better with a shorter noodle, but I would miss the texture of the linguine.  I will try it sometime and update with my thoughts, or, better yet, someone else try it and let me know.


  • 8 ounces dry linguine
  • 3 cups broccoli florets
  • 12 cherry tomatoes (halved)
  • 4 green onions (sliced)
  • 2 large carrots (sliced diagonally)
  • 1/4 cup soy sauce
  • 2 tablespoons sesame seeds (toasted)
  • 2 tablespoons brown sugar
  • 2 tablespoons dark sesame oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon hot sauce
  • 2 garlic cloves (minced)

In large pot with boiling water, cook pasta. Drain, rinse pasta with cold water and let drain again. Place pasta in a large salad bowl, add broccoli, next 3 ingredients and toss well. In a small bowl or jar with lid, combine soy sauce and remaining 6 ingredients. Whisk together or cover tightly and shake vigorously. Pour mixture over pasta and toss gently.

Picture by me, My Little Food Spot

Grilled Salmon with Sweet Soy Slaw

20 Jun

I had no idea you could buy broccoli slaw at the grocery store.  But it’s there, and with this sweet, soy sauce, it’s good.  My super picky three year old won’t touch the slaw (because it’s green), but he gobbles up the salmon with this tasty marinade.


  • 1  cup soy sauce
  • 1  tablespoon  canola oil
  • 4  pieces crystallized ginger
  • 2  garlic cloves, minced
  • 1 1/2  cups  sugar
  • 4  (4-ounce) salmon fillets
  • 1  (12-ounce) packages broccoli slaw
  • 1/8  cup  green onions, chopped
  • 1/2  tablespoon  sesame seeds, toasted
  • Salt and pepper to taste

Combine first 4 ingredients in a small saucepan over medium heat.  Stir in sugar.  Cook for 10 minutes or until sugar dissolves, stirring occasionally.  Remove from heat.  (Mixture will thicken).  Reserve 3/4 cup soy mixture, and set aside.

Brush both sides of salmon evenly with remaining soy mixture; cover and let stand 10 minutes.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 to 6 minutes on each side or until fish flakes with a fork.

Toss together broccoli slaw, green onions, sesame seeds, and 1/4 cup reserved soy mixture; top with grilled salmon.  Season with salt and pepper to taste.  Serve with remaining reserved 1/2 cup soy mixture for dipping.

Recipe from SouthernLiving.com

Photo by me, My Little Food Spot

Salmon with Browned Butter and Mashed Broccoli Potatoes

15 Dec

Salmon.  Potatoes.  Broccoli.  Butter.  Scallions.  That pretty much sums up the list of ingredients for this phenomenal meal.  As simple as it is, this pairing of ingredients is an act of culinary genius.  I wish I could take full credit but that goes to Rachael Ray (or whoever came up with this recipe for her website Every Day, in which case Ray gets partial credit for approving it).  I, of course, tweaked a few things, though.  We buy the bags of frozen salmon at Sam’s Club, so ours was not fresh, nor skin-on and took a little longer to bake.  I’m also not huge on lemon in my hearty dishes so I splashed in just a bit of bottled lemon juice.  The finished product: delish.  I think I could eat this every day for a week.


  • 2 yellow-fleshed potatoes (about 1 pound), such as yukon gold, peeled and thinly sliced crosswise
  • 1/2 head broccoli, cut into small florets
  • 1 stick (4 ounces) butter, cut into small pieces
  • Salt and pepper
  • Four 6-ounce skin-on salmon fillets
  • 1/2 bunch scallions (3 to 4), green and white portions thinly sliced separately
  • Juice of 1/2 lemon

Preheat the oven to 300°. In a medium saucepan, combine the potatoes and enough salted water to cover by 1 inch. Bring to a boil, then lower the heat and simmer until just tender, about 10 minutes. Increase the heat to medium-high, add the broccoli and cook until tender, about 4 minutes. Drain, then mash the broccoli and potatoes with 2 tablespoons butter. Season with salt and pepper; cover to keep warm.

Season the salmon fillets with salt and pepper, then arrange skin side up, in a single layer, in a greased, foil-lined large baking dish. Roast until cooked through, about 10 minutes for medium. Discard the skin.

In a small skillet, melt the remaining 6 tablespoons butter over medium heat. Add the scallion whites and cook, swirling the pan, until the butter is lightly browned, about 5 minutes. Remove from the heat and stir in the scallion greens and lemon juice; season with salt and pepper. Spoon the sauce over the fish and serve with the mashed broccoli potatoes.

recipe by Rachael Ray

photo by knorrbuzz

Broccoli Bacon Salad

7 Nov


  • 1 large bunch broccoli
  • 1/4 red onion
  • 1/4 cup raisins, soaked
  • 1 12-oz. pkg. bacon

For dressing, combine:

  • 1 cup mayo
  • 2 T sugar
  • 1 tsp apple-cider vinegar

Mix dressing a day or at least a few hours ahead of time.

Clean and dice broccoli and onion.  Drain raisins and fry and crumble bacon.  Combine with dressing, chill and serve.

Broccoli Cheese Baked Potatoes

13 Jul



  • 2 baking potatoes
  • 1 jar Mexican processed cheese spread**
  • 10 oz. package frozen broccoli
  • Salsa (optional)


Bake potatoes.  Steam broccoli.  Smash potato and smother with steamed broccoli and cheese.  Top with salsa, if desired.  And please people, use more cheese and broccoli than what’s shown in the photo.

**For cheese spread I use Tostitos Salsa con Queso

Bangkok Street Vendor Noodles

11 Jul



  • 1 lb. flank steak, sliced into thin strips
  • 1 tsp. cornstarch dissolved in 3 T. soy sauce
  • 1 package kluski noodles, leftover or freshly cooked
  • 1/2 to 1 cup sliced shiitake mushrooms
  • 1 cup broccoli florets
  • 1 medium sized bell pepper, sliced into strips
  • 3 cloves garlic, minced
  • 1 thumb-size piece ginger, grated
  • 1 T. sweet red chili sauce
  • 1/2 cup fresh or equivalent dried basil
  • 2 cups bean sprouts
  • 2-3 T. oil for frying
  • dry sherry or cooking wine, as needed


  • 5 T. oyster sauce
  • 2 T. soy sauce
  • 2 tsp. cornstarch dissolved in 1/2 cup water


1. In a bowl, combine steak pieces with cornstarch/soy sauce mixture. Cooking Tip: in Asian cooking, this mixture acts as a sort of marinade, so make sure the meat is thoroughly incorporated with the soy sauce mixture. Allow it to sit while you prepare all other ingredients.

2. Place oil in a wok over medium to high heat. When hot, add garlic, ginger, chili sauce, mushrooms, and steak (along with its soy sauce marinade). Stir fry for several minutes, or until steak is cooked. If wok becomes too dry, add a little cooking wine, sherry, chicken broth, or water 1 Tbsp. at a time in order to keep the ingredients frying nicely.

3. Add broccoli and bell pepper and continue to stir-fry another minute. Again, add a little moisture to the wok if it becomes too dry.

4. Add stir-fry sauce, then noodles. Gently stir-fry, turning noodles as you go with two large wooden spoons. Continue until all ingredients are well blended and sauce is evenly distributed. Finally add the bean sprouts (they should retain their crispness, so merely mix them in and turn off the heat).

5. Now do a taste test for salt. If not salty enough, add a little more oyster sauce (1 Tbsp) and mix in. If too salty for your taste, add 1 Tbsp. of lime juice.

6. Portion out directly from the wok while still hot. Serve with Thai chili sauce and cut limes (for squeezing over the noodles) on the side.