Tasty Tuesday – Casa Jet loves Broccoli

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-seventh participating post!

Mom loves to roast veggies.  This weekend, she chose to steam broccoli and cauliflower, just for a change.  JJ and I, Mom’s faithful Kitchen K9s, love when Mom preps crucifers (VBP – Vocab building project) because she lets us do QC on both the raw and cooked veggies. (after cool down of course, as long as recipe is K9 safe!)

 

Just kidding!

In keeping with our ode (VBP) to fall, we’re offering TWO (yes, we’re just that excited and generous to share with you!) ideas.

Broccoli Slaw with Cranberries

  • 1 bag ready-cut broccoli slaw mix or 2 heads broccoli , heads removed, stems julienned
  • 2 carrots , julienned
  • 1/2 red onion , julienned
  • 1/2 cup dried cranberries
  • 1 cup low-fat mayonnaise
  • 1 cup low-fat sour cream
  • 1 Tbsp. lemon juice
  • 1 tsp. honey
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. chopped fresh flat-leaf parsley
  • Extra-virgin olive oil
Directions
Combine ingredients in a mixing bowl and whisk until well combined. When just ready to eat, dress vegetables with dressing and finish with a drizzle of olive oil. Scatter dried cranberries over the top to finish. (WP is NOT cooperating on spacing for the 2nd recipe, sorry.)

Roasted Broccoli with Sriracha, Honey, and Tamari

  • 1 small crown of broccoli, cut into bite size floret
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 1 teaspoon Sriracha
  • 1 tablespoon honey
  • 1/2 teaspoon black pepper
  • 2 Tbsp sesame seeds
  • 4 green onions, sliced thinly
  • Optional: Red chili flakes

Directions:
Preheat oven to 400 degrees. Line a baking sheet with parchment.

In a small bowl, mix together tamari, sesame oil, honey, Sriacha and black pepper. Pour mixture over the raw broccoli and toss to coat.

Spread broccoli pieces in an even layer across the baking sheet. Roast for 8-10 minutes, until broccoli is tender (and the outer edges are beginning to turn dark brown).

Remove broccoli from the baking sheet to a bowl. Toss with sesame seeds and green onions. Taste and adjusting seasonings if necessary. Serve immediately.

Another great, broccoli day.

Tasty Tuesday: Cranberry Fruit Dip

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our twenty-sixth participating post!

Mom told JJ and I that Fall officially began a little more than a week ago.  Here in the tropics, Fall and Spring do not stand out, weather wise.  To emphasize the change of seasons, residents:

  • Accessorize the outside/inside of their homes with pumpkins, small gourds, and
  • Indian corn trucked in from up North, (Mom bought our pumpkin on Sunday.)
  • Incorporate winter squashes, cranberries, apples, pears, persimmons and pomegranates into our weekly shopping list
  • Locate their slightly longer sleeved items! (In case they need them sometime in December, right before winter officially begins!)
  • Speak wistfully (VBP – vocab builder project) about fall foliage from when many of them lived up North.

Mom thought a nice fall inspired dip might get us further in the mood.  I enjoyed the yogurt part so much, Little Miss Too Late to the Container got shut out!

Cranberry Fruit Dip

  • 1 cup vanilla nonfat yogurt
  • ½ cup dried cranberries
  • 1 tbs. fresh orange zest
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • ¼ cup pomegranate juice

In a saucepan, heat pomegranate juice, cranberries and orange zest. Bring to a boil and cook until cranberries are soft. Remove from heat and place mixture in a food processor until cranberry mixture is finely chopped. Let cool. In a small bowl, combine yogurt, cranberry sauce and spices. Cover and chill. Serve with assorted fruits for dipping.

Another great any excuse for yogurt day.