Tag Archives: cauliflower

Veggie Stir Fry

May 30, 2010 admin 2 Comments

Stir fry is a nice way to add a veggie side dish without it being a green salad or just a can of veggies opened up and heated. They don’t take much time (especially if you buy pre-chopped veggies at your supermarket). And I like that you can throw in just about anything and easily change it up – try adding some baby corn, or water chestnuts or bean sprouts (all available in the canned in the Asian section of your market) and you have a whole new dish – the same sauce still works !

4 servings
34 calories per serving

¼ c chicken broth
1 T orange juice
1 T soy sauce
1 ½ t cornstarch
1 ½ t grated ginger root
3 cloves garlic, minced
¼ t red pepper flakes
1 ½ c small cauliflower florets
1 c julienned carrots
1 c zucchini, halved and thinly sliced
¼ t salt
¼ t pepper
½ t garlic powder
2 t chili garlic sauce (available in the Asian section of your market)
Pam

Stir broth, juice, soy and starch together and set aside. Spray a large skillet with Pam and heat on medium high – then add ginger, garlic and red pepper flakes and cook 30 seconds or so. Then add cauliflower and cook 2 minutes. Then add carrots and cook another 2, then add zucchini and cook 2 more. Stir in the broth mix and bring to a simmer then cover, add the chili garlic sauce and cook 1 minute or until the sauce is thick and turns glossy.

Salads, Sides, Vegetables

Broccoli Salad

April 18, 2010 admin 2 Comments

Pre cooking the broccoli and cauliflower change this up nicely from your typical salad where the veggies are served raw. With the dressing, this tasted much like a mild giardiniera.

4 servings
49 calories per serving

¾ c broccoli florets
¾ c cauliflower florets
½ c celery slices
1 small red bell pepper, chopped
1 T oil
3 T white vinegar
¼ t salt
¼ t pepper
1/8 t garlic powder
1/8 t onion powder

Place broccoli and cauliflower in a dish with ¼ c water, cover with plastic wrap and microwave 4 minutes to soften a bit. Drain and add the pepper and celery. Mix the dressing and pour over the veggies and chill an hour or more to mix flavors.

Appetizers, Italian, Lunch, Vegetables

Cold Antipasto

March 30, 2010 admin Leave a comment

This is a nice change from having a regular salad next to your meal – I sometimes put it out as an appetizer or even add a few breadsticks and make a lunch of it 🙂 By cooking the veggies and leaving them in the ‘brine’ you get a giardiniera flavor, though not as strong since it sits for just a few hours before serving.

4 servings
149 calories per serving

1 c vegetable broth
½ c dry white wine
½ t oregano flakes
¼ t crushed red pepper flakes
1 lb. carrots, sliced on the diagonal
2 c cauliflower florets
¼ lb. green beans, sliced in half on the diagonal
½ c pickled pepperoncini peppers
¼ c white vinegar
1 t oil
½ t salt
½ c cubed mozzarella cheese (part skim)

In a large skillet bring the broth, wine, oregano and red pepper flakes to a simmer and then add the carrots. Cover and cook 6 minutes. Add the cauliflower and beans and return to simmer and cook 8 minutes more. Put the veggies and liquid in a bowl and stir in the pepperoncini, vinegar, oil and salt. Cover and refrigerate at least 4 hours. Just before serving, plate the veggies along with the cheese.