HOW TO COOK FRESH SPINACH
Cut off roots; wash several times in lukewarm water, lifting out of water each time.
Cook covered with only amount of water that clings to the leaves.
Reduce heat when steam forms. Turn frequently.
Cook 3-5 min.
HOW TO COOK FRESH BROCCOLI
To retain its nutritive value and flavor, it should be cooked quickly in a small amount of water until almost tender, but still slightly crisp.
There are 2 methods to insure uniform cooking:
Since the flowerets cook faster than the stalks, make lengthwise slits in stalks more than 1 inch in diameter, and they will cook in the same amount of time the flowerets do;
OR Cut off the flowerets, and cook the stalks in boiling salted water for 7 minutes; then add flowerets, and cook an additional 5-7 min.
CREAMED SPINACH (Ruth Chris Steakhouse Recipe)
1/2 c oleo
1/4 c flour
2 t grated onion
1 bay leaf
1 whole clove
1/2 t salt
1/4 t pepper
2 c milk or half & half
3 lbs fresh spinach
fried bacon, crumbled
Make white sauce: Melt 1/2 c oleo.
Stir in 1/4 c flour and cook, til light brown, 3-5 min.
Stir in 2 T grated onion, 1 bay leaf, 1 whole clove and 1/2 t salt, 1/4 t pepper. Cook 1-2 min.
Whisk in 2 cups milk or half and half, stirring til sauce begins to thicken.
Reduce heat to low and cook 5 more min, til thick. Remove sauce from heat.
Discard bay leaf and clove.
Meanwhile, bring large pot of water to a boil.
Add 3 lbs fresh spinach, stems removed, cut into bite size pieces.
Cook 1 minute.
Drain in colander. Mix with sauce. Sprinkle with fried bacon, crumbled.
TOPPING OPTION: Make crumb topping of 2/3 c coarse fresh bread crumbs, 1T melted butter, 1 T olive oil, salt/pepper to taste. Put on top and bake til crumbs are golden and sauce us bubbly 20-25 min.
BROCCOLI-RICE CASSEROLE or SPINACH-RICE CASSEROLE
1-1/2-2 c cooked rice
1 c chopped celery
1/2 c chopped onion
¼ c oleo
1 can mushroom soup or Cream of Chicken Soup
½ c milk
2T bacon bits
16 oz. frozen-thawed, chopped broccoli (or spinach)
1/2 c milk—may not need
8 oz jar Cheese Whiz (small) – Jalapeno flavor–if desired
garlic-to taste
Top with Durkee’s French Fried Onion Rings–if desired
Saute celery and onion in oleo til tender.
Cook broccoli or spinach as directed, drain well.
Heat and stir together til smooth: soup, milk and Cheese Whiz.
Combine all ingredients.
Cook in 2 qt baking dish at 350° for 20-25 min. til bubbly on edges. Sprinkle onion rings on top.
RITZY BROCCOLI (or Green Beans) Krista LOVES
1 pkg frozen broccoli, chopped [or green beans]
¾ c grated cheddar cheese
½ c oleo (1 stick)
½ pkg Ritz crackers
Cook broccoli and drain. Melt half oleo with cheese in micro. Add to cooked broccoli. Crumble crackers (don’t CRUSH!) and mix half of them to broccoli mixture, mixing well. Pour into GREASED 1 qt casserole dish. Melt remaining oleo and mix with remaining cracker crumbs, and sprinkle over broccoli mixture. Bake at 350° for 30 min.
DILL VEGETABLE FROSTING
3 oz. Cream Cheese, softened (can use fat free)
1/2 c mayonnaise (can use low-fat)
3 t milk
1 t lemon juice
1/4 t black pepper
1/2 t salt
1 t dried dill weed
Beat the cream cheese til fluffy with a mixer.
Stir in mayonnaise, milk, and rest of ingredients.
Cover and chill til serving time.
Serve over broccoli.
ASIAN BROCCOLI Chess Loves!
Serves 6
16 oz pkg broccoli flowerets
2 t dark sesame oil
2 t vegetable oil
2 garlic cloves, pressed
¼ cup lite soy sauce
1 T balsamic vinegar
1 T water
*1 T sugar (Chess leaves out)
Cook broccoli and keep warm.
In saucepan, heat two oils for 1 min or til hot.
Remove from heat and add garlic, soy sauce, vinegar and water.
Pour over broccoli, tossing to coat and serve immediately.
OVEN ROASTED BROCCOLI or Green Beans (Joann Gibson) Rev 2/2017 – Serves 4
1/2 pound Broccoli or Green Beans (fresh or frozen-thawed), cut into small pieces (about 3 cups)
1/2 to 1 small onion, any kind; chopped however you want (slices, wedges, diced, chopped)
1/2 yellow pepper, chopped (optional)
4 T olive oil
2-3 cloves fresh garlic
Sprinkle on top BEFORE roasting:
½ to 1 tsp Kosher, Sea or Himalayan salt
½ t freshly ground black pepper
1/4 teaspoon crushed red pepper (optional)
Sprinkle on top AFTER roasting:
¼ c grated Parmesan cheese or to taste
Fresh lemon juice
Choose your method of cooking Oven or Saute:
Oven Method: Heat oven to 425º F.
Mix oil and garlic in bowl. Add broccoli, onion and pepper and mix well.
Line shallow baking pan with foil.
Place veggie mixture top. Don’t overlap
Roast for 12 minutes, turning at least once, until browned. (or roast longer—15-18 min or till as done as you like it)
Fork should insert easily.
Remove from oven. Pour into serving bowl.
Sprinkle with Parmesan Cheese.
Splash with lemon juice.
OR
Saute Method:
In nonstick skillet, heat olive oil and garlic
When hot, add vegetables and seasonings
Stir fry til veggies are as done as you like them.
Pour into serving bowl.
Sprinkle with Parmesan Cheese.
Splash with lemon juice.
BROCCOLI-CHEESE CASSEROLE Not tried
2 c herb stuffing mix
1 med. onion, chopped
1 t chopped parsley
1/2 c melted oleo
salt and pepper
1 can mushroom soup
1/4 c slivered almonds
4 oz. chopped mushrooms, drained
20 oz. frozen broccoli, chopped, partially cooked, drained
6 oz. roll pasteurized process cheese with garlic, chopped
Saute onion in 1/4 c oleo til tender. Combine onion, soup mushrooms, cheese, parsley, salt, pepper, and broccoli. Mix well. Spoon into 2-qt. casserole dish.
Combine stuffing mix and remaining 1/4 c oleo.
Top broccoli with this mixture. Put almonds on top.
Bake at 350° for 20-30 min.
SWISS VEGETABLE MEDLEY not tried
16 oz. bag frozen broccoli, carrots and caulif1ower combination, thawed, drained
1 can cream mushroom soup
1/3 c sour cream
1/4 t pepper
1 c shredded Swiss cheese
1 can (2.8 oz.) Durkee French Fried Onions
4 oz. jar chopped pimiento, drained (optional)
Combine everything EXCEPT 1/2 c of cheese and 1/2 c onions.
Pour into 1 qt casserole. Bake covered at 350 for 30 min.
Top with remaining cheese and onions. Bake uncovered 5 more minutes.
ZESTY BROCCOLI CASSEROLE not tried
2-10 oz. pkg frozen chopped broccoli
1/2 c mayonnaise
1 can cream mushroom soup
1 T horseradish
l-1/2 c shredded cheese
2 T oleo, melted
1 egg, beaten
¼ c cracker crumbs
Cook broccoli according to package directions. Drain.
Combine soup, cheese, egg, milk, mayonnaise and horseradish stir into broccoli.
Spoon into greased 2 qt. dish.
Combine melted butter and cracker crumbs. Sprinkle over broccoli mixture.
Bake at 350° for 45 min.