Quick Vegetable Main Dish

This is a recipe I have been using for over a decade. It's great to make when time is short, using the microwave for the full preparation. The recipe makes two main dish servings, though it could be doubled easily (adding a little more time at each step in the microwave). I have liked it because it includes foods that I almost always have on hand--though the pepperoni might end up having some leftover ham or even bacon bits subbed in. You can make this without any of these meats, but the smoky flavor adds some welcome depth of flavor.

Start to finish this could be done in 15 minutes and will help pep up your daily vegetable intake if that is sometimes a problem. To complete the meal, and make things even healthier, as well as more brightly colored, put out some baby carrots or carrot sticks and serve some seasonal fresh fruit as a light dessert.

Zippy Broccoli Au Gratin

2 c frozen, chopped broccoli--don't thaw
1 small to medium onion, finely chopped
2 T to 1/4 c diced pepperoni or other smoked meat
2 oz American cheese (Velveeta), diced
1/4 to 1/2 c salsa of your choice

Place broccoli, onion, and pepperoni in microwave safe casserole, cover, and cook 4 to 5 minutes, depending on your microwave. The broccoli should be just tender and bright green.

(NOTE: If you prefer, you may cook the onion with the pepperoni and a teaspoon or so of water in the microwave for a minute or two before adding the broccoli.)

Stir the cheese into the broccoli and return to the microwave for a minute or two, just until the cheese melts.

Add the salsa and stir the mixture until the broccoli is evenly coated with the cheese sauce.

Serve over rice OR baked potato OR serve with chunks of fresh baguette for dipping.

Broccoli Soup and Poor Man's Garlic Toast

After writing about all the uses of broccoli stems, it seemed like a good idea to make some broccoli soup. The cold weather we've been having is perfect for soup, and I had everything I needed to make a large pot of it. Alongside, I made "Poor Man's Garlic Toast" from the ends of ten loaves of bread; last night I helped make grilled cheese sandwiches for about 60 to 70 people and had all the leftover ends to use up.

Broccoli Soup

1 T (or less) peanut or canola oil
1 large onion, chopped (about 9 oz)
1 large rib celery, chopped (about 3 oz)
1/3 c chicken broth (optional)
water
1 medium potato (about 5 oz)
1 packet chicken seasoning OR 1 or 2 bouillon cubes
1/2 T chopped garlic (I used the bottled kind today, but fresh is always good)
1 1/2 t mixed herbs (see NOTE)
1 T Worcestershire sauce
1 1/2 t salt
1/2 t black pepper (or less)
1 pound broccoli stems, diced (about 4 cups)
2 c instant nonfat dry milk powder
7 oz broccoli crowns, cut in small flowerets (about 2 to 3 cups)

Saute onion and celery in oil until just translucent, about 5 minutes. Add broth, 2 cups of water, the potato, garlic, and seasonings. Cook on medium high heat about 10 minutes and stir in the chopped broccoli stems and 4 to 5 more cups of water. Taste for seasoning and turn heat to medium low. Allow to simmer for up to an hour, until broccoli is very tender. Stir dry milk powder into 2 more cups of water and add to soup. Remove soup from heat and allow to cool slightly.

While soup is cooling, prepare flowerets by cutting into small (less than an inch) pieces. Place in a microwave-safe bowl with 1 -2 tablespoons water, cover and steam in microwave for 2 to 3 minutes, until just barely tender.

When soup has cooled a little, place in processor or blender in small batches and process until quite smooth. Return to pan and return to a low simmer. Stir in broccoli flowerets and water from steaming, and cook for another 5 minutes or so, until the soup is heated through.

Serve with grated cheddar cheese and freshly grated pepper if desired. This makes enough for 6 to 8 people, depending on how often they want to refill their bowls.

NOTE: I make my own mixed herb seasoning to use in many soups, casseroles, and stir fries. I combine 1 T rosemary, 1 T thyme, 1 1/2 T basil and 2 t marjoram (all dried ) in a mortar and pestle and mix thoroughly. I transfer this to a shaker bottle for storing. If you don't want to go to the trouble of doing this ahead of time, just crush a pinch of each of these herbs (or your own favorite blend) between your fingers and add to the soup.

Poor Man's Garlic Toast

Spread:
1/4 c butter
1/4 c olive oil
3 to 4 cloves garlic, crushed
salt (optional)
Melt butter in microwave and stir in olive oil. Add garlic and salt. This is best is made ahead so that it cools to a nice spreading consistency and the garlic has time to permeate the entire mixture.

Bread:
Use the ends--heels--of any kind of bread, leftover hot dog or hamburger buns, or whatever bread you have that may be getting a little stale. Spread one side of each piece liberally with the slightly solidified butter-oil mixture. If using bread slices, cut in quarters for square little cracker-like servings.


Assembly:
After spreading, put the bread on a baking sheet and bake in a 350 to 375 degree oven until the bread is crispy and golden. Serve immediately, with soup, spaghetti, or any place you would use the more traditional garlic bread.

Extra spread stores well in the refrigerator, so make a larger batch and keep it on hand.


Between the leftover broccoli stems and the bread ends that would have otherwise been thrown away, this meal seemed like almost free food. By using these low cost ingredients, I was able to justify the cost of the butter. (I could also justify the calorie/fat cost too, since the soup is quite low fat if served without cheese and with water substituted for the broth.)

The Rest of the Broccoli

Our family has always liked the crunchy texture and flavor of the broccoli stems about as much as the more popular crowns, so I almost always buy the entire stalks. The full broccoli stalks are usually quite a bit cheaper too, but not if you are going to throw half your purchase away.

Right now, a local store has large bunches (averaging up to 3 pounds) of broccoli for $1.48 while the crowns are selling for $2.99 a pound; that's a lot of incentive for a frugal cook to find ways to use the whole thing. But what to do with all those pesky stems? Here are some of the things you might consider:

• Slice horizontally into circles and use in stir fry instead of water chestnuts
• Grate and use in place of cabbage for a wonderful broccoli slaw
• Make cream of broccoli soup
• Cut into sticks—peeling if the outside is very fibrous—and use to add interest to a fresh vegetable tray
• Cut into sticks and deep fry as you would zucchini sticks

Of course, there is still the old standard, preparing the whole thing like the same as just the crowns. Many people steam the uncut stalks and serve them on a platter, with perhaps a little lemon butter or other sauce on the side. While that makes for a very attractive presentation, it often means that either the tops are overcooked and mushy or the stems are still so hard, diners will just leave the woody pieces on their plates. Here's my suggestion for avoiding these problems:

• Prepare the broccoli by cutting the stems into bite-sized pieces and cutting the crowns into flowerets the size you want for serving. Steam the stems in the microwave about 1 to 2 minutes before adding the broccoli crown pieces. Cook for another 2 minutes, or until all broccoli is just done. Serve as usual for just the crowns.