Quick and easy to Part 18 - Leaf Broccoli Slaw

Most people think of slaw (or coleslaw), as a mixture of cabbage with a little 'grated carrot for sweetness and color, more like a mayonnaise dressing. This simple recipe slaw was used for the use of certain legal broccoli leaves from my garden. For some reason, I planted the broccoli florets are usually much so, still produce a flower. It would be a bad batch of seeds, but for whatever reason, I have a dozen healthy-lookingplants that have never been to the stage of "flowers". The leaves are beautiful and I when I stripped the soft parts of the leaves away from their stems, leaves can be used. green raw foods are advertised as healthy, so I decided to use a recipe coleslaw and broccoli leaves for the place.

The slaw was very over the darker, coleslaw that due to the dark green leaves of broccoli plants b. The big surprise for me was theheat. He cayenne pepper slaw tastes although none has been added.

Ingredients

12 large leaves of broccoli plants
1 / 2 cup mayonnaise
1 / 2 teaspoon dry mustard
1 / 2 teaspoon lemon juice
salt and pepper to taste

Instructions

1 - Strip the leaves from the main stem, remove the stems and cut the rest into a bowl.
2 - In a bowl apart from the rest of the ingredients together until smooth.
3 - Add the shredded leaves and stir until coateduniformly
4 - Chill for at least 1 hour before serving.

See Also : Cabbage Recipe

Old Fashion Recipes for Casseroles vegetables - cabbage, okra, broccoli or stewed

Remember you get to the house as a child and the delicious aromas that fit your nostrils? E 'was mainly because the mother or grandmother had something delicious cooking in the oven. Here are some recipes to help once again that the wonderful flavors right at home. Enjoy an old-fashioned vegetable soup, in your table. They are also perfect for pitch-in meals, potluck, meetings, picnics, etc. For your next opportunity to choose the old coalnational news, okra, from the community where I attended school for the year 1950, or my favorite broccoli casserole. All these recipes are from my early years in southern Indiana. Broccoli Rice is particularly good, will always be a good response when it is shared with others at every opportunity.

CABBAGE CASSEROLE

MED 1 cabbage
1 / 2 pound bulk pork sausage
1 tablespoon onion flakes
1 cup bread crumbs
2 eggs
1 / 4 cup milk
Salttaste
Pepper to taste

Cut the cabbage and cook until cooked. Drain. Meanwhile, crumble the sausage and cook until the fat Drain the browned sausage. Beat eggs and add milk. Mix onion flakes and crumbs of bread into egg mixture. Add salt and pepper to taste. Pour the mixture into a greased pan or baking sheet and bake at 350 degrees for 25 minutes.

OKRA CASSEROLE

1 / 2 cup chopped onion
1 / 2 cup green bell pepper
1 / 3 cup margarine
2 tablespoons flour
1 teaspoonsalt
1 / 2 teaspoon pepper
2 cup chopped tomatoes
1 1 / 4 cups sliced okra
4 slices American cheese

Preheat oven to 350 degrees. Grease a baking dish. Set aside.

In a 10-inch skillet, melt margarine, cook onion and bell pepper until tender crisp. Mix flour, salt and pepper mixture into the pan, mix well. Add the tomatoes and okra and stir thoroughly. Spoon the mixture into the prepared pan. Top with cheese. Bake at 350 degrees for 20 to 25minutes.

BROCCOLI RICE CASSEROLE

This is the dish of broccoli that is popular in my family for many many years.

1 / 2 stick oleo, a part of grease pan 2-qt
1 small onion, chopped
A square box frozen chopped broccoli
1 can cream of mushroom soup
2-in square of Velveeta cheese, cubed
1 cup minute rice, cooked according to pkg instructions

Bake at 375 degrees.

oleo melted in a pan, add chopped onion. Cook over low heat until the oniontransparent to the network. Add the broccoli and continue cooking until the broccoli is just divorced. Mix well, add broth and cheese. Minutes, add the rice. Mix well and pour into prepared pan. Bake at 375 degrees for 20 minutes.

Note: This soup can be made a day ahead, refrigerate for baking and add 5 to 10 minutes cooking time.

Have fun!

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Broccoli Recipes For Broccoli Recipe Haters

I love malts and smoothies and anything remotely like them, and so do my kids. We had always eaten fruit smoothies and tried to make them as nutritious as possible, but we had never tried adding veggies to them until recently.

The mere thought of it is an assault on your taste buds, I know. But the truth is, you can hardly -if at all, detect the difference between a smoothie or a vegetable-spiked version. The amount able to be hidden inside a smoothie is approximately what your body needs each day depending upon how much you can sneak in.

Adding a veggie-laced smoothie to your weekly menu is a very easy way to get these vegetables into you and your family's diet even if you or any one of them absolutely hate broccoli recipes of any kind.

Wash that blender off that's been idle for so long. Your blender is your "portal" to good eating habits and makes eating hard-to-eat-foods so simple. Make a permanent place for it on your counter because now you're going to be experimenting with other ways to sneak the good things into your diet.

Broccoli Recipe for Veggie Smoothies.
This broccoli recipe is so simple. But to be honest, I never measure. Feel free to alter the ingredients to taste and experiment with variations on thickness. This is supposed to be fast right?

Choose your favorite frozen fruits in the freezer section of your grocery store.

Add about a half cup of each of the following frozen fruits, strawberries, peaches, blue berries, mixed berries, papaya, cherries, blackberries, etc. in your blender. The fruit should come up half-way on your blender. Include a half or whole banana if desired.

Add the following to the blender:

1 heaping spoon full of peanut butter (your taste bud confuser)
3/4 cup of dried oatmeal for thickness and they're very good for you.
1 tablespoon honey
1/2 cup tofu for great thickness and more protein (tasteless)
1 or 2 tablespoons Ovaltine / Nestle Quick to sweetness (both have vitamins)
1 handful (about a half cup to 1 cup of broccoli florets -more can be added without detection. But add too many and you risk a taste bud security risk and you may lose your cover!

Pour in skim milk or reduced fat soy milk until contents are just about submerged. You may like a thicker smoothie so the the liquids can be adjusted to one's taste.
Blend until nice and smooth.
If it's hot out, add some ice!
Serve right away.

Don't spill the broccoli to the kids now!

Try it with fresh or frozen spinach leaves, cauliflower, kale, and other vegetables. Adding beats gives your smoothie a great red color! Enjoy!

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