Broccoli, turnips, potato, shiitake for a good meal after work, there’s nothing better. Add a little of pork filet diced if you like it, sautéed in a pan with olive oil!
Cauliflower and broccoli
Having all these beautiful cabbages in the fridge, I’m always wondering which one to chose and to cook, so tonight I opted for a duet: cauliflower and broccoli.
Again this time, the recipe was not decided when I started to cook and I changed my mind ten times in the process. So first I steamed half a cauliflower and a broccoli, because I wasn’t sure of what I was to prepare I kept them separately all the time. Then with the cauliflower I prepared a roux with quite a lot of flour to obtain a thick dough, seasonned with nutmegs, salt and pepper, and decided to make pancakes with that. For the broccoli I decided to make a soup, so I also prepared a roux but with very little flower, then I blended the steamed broccoli and added enough water for two servings, salt, and a little of sesame seeds.
I baked the pancakes in a greased pan, and served. An other seeving option is with some prosciutto and Parmegiano with the pancakes.
Broccoli and mashed potatoes
Before and after traveling I feel like needing more than ever fresh fruits and veggies and super simple recipes. So let me share with you a new idea I add. I wanted to eat mashed potatoes, I love them! But I don’t make some too often. So for this recipe I prepared simple mash potatoes with only a bit of butter, then I added some little chunks of broccoli, and finished with an egg, and lot of pepper. Simply delicious!
Veggie tart
I’ve always loved oat bran, may be because I’m a horse girl and it reminds me when we were feeding the horses at the club, and sometimes trying the horse food (though I never tried hay!); or may be just because I love this kind of dry, little taste food. Anyway, I’ve been using oat bran often, and even more since I bake breads and even even more since I know that it is a good source of proteins and fiber. One of my favorite use of oat bran is in tarts dough. I gives a granulous consistency that fits perfectly with the sable of the dough and the softness of the vegetables and the egg custard.
Perfect with a rye or whole wheat dough, but even with plain white flour. Here is a butter based dough with oat bran, and the tart is garnished with green beans, brocoli and cherry tomatoes. I apply the dough in the pie dish directly with the fingers, so that explains the rough edges. A simple and delicious recipe for a late diner.
What is your favorite recipe with oat bran? I’d love to test it!
One-bowl lunch
This is definitely the end of winter! But the spring greens and veggies are not yet ready, we’ll have to wait a few weeks, so in between, mizuna, brocolli, spinach, na no hana are the best options!
I find that mizuna really goes well with plain Japanese rice, so I prepared it on a rice bowl with some steamed brocolli, and I made some pork-okara-curry bites.
For the mizuna just wash it in clear water, the brocolli I steamed them on top of thd rice for 2 min, the bites, I mixed pork meat with 2 large spoons of okara, one egg, a spoon of curry powder, salt, pepper and cooked then golden. Served all in one bowl, topped with some sesame seeds.
I believed that the pork can be removed and replaced by a little of panko for a veggan experience.
New onion vegetable sauté and seeds
Spring is in the air!!! Sunny days are getting a little warmer, in a week daffodils have sprouted everywhere in the garden and new vegetables start slowly to appear. It starts first with onions. They are so sweet and with a taste that is so much the annunciation of warmer days that I love them!!!
This morning there were plenty of new onions at the coop and I bought several and decided to prepare some vegetables sauté with some seeds.
In a wok I put a little of olive oil, peeled and cut in big chucks one new onion, add one carrot cut in sticks, later I added brocoli, small tomatoes cut in halves, sunflower seeds, salt and pepper. Separately I boiled a mix made of some lentils, barley etc…
Once cooked I mix everything in the wok with a little more olive oil, just before serving.
