Broccoli in garlic sauce | incidentally vegan | Chinese-American inspired
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***RECIPE, SERVES TWO***
1 medium-large crown of broccoli (about 12 oz, 340g)
3-4 garlic cloves
1 small thumb of ginger (about the same amount as the garlic)
1/2 a small fresh chili (or throw the whole thing in)
1 cup water or stock or reserved broccoli water (see below)
1/2 teaspoon onion powder
1/4 cup (60mL) soy sauce
1-2 tablespoons brown sugar (or white sugar + a dab of molasses, or honey)
2 teaspoons mustard
2-3 tablespoons Marmite (or oyster sauce)
1-2 teaspoons toasted sesame oil
2-3 tablespoons cornstarch (or any refined starch)
pepper
MSG to taste (salt would be fine)
any cooking oil
sesame seeds for garnish (very optional)
1 cup (200g) white rice (dry)
Wash and drain the rice, combine it with 1.75x the volume of plain water in a pot, bring to a boil uncovered and cook until the water level goes just below the surface of the rice. Cover, reduce the heat to low and let cook for 10-15 minutes or until all the water is absorbed. Turn the heat off but leave the lid on as it rests until you eat. Fluff before serving.
(Or make your rice however you want — there's literally no way I can make rice on the internet that won't make people angry, so I just try it a different way every time.)
While you're getting the rice going, peel and chop the garlic and ginger with the chili.
Put a steamer basket at the bottom of a big pot and put in enough water to come up to the basket. Cover the pot, put the heat on high and bring the water to a boil. (If you don't have a steamer, you can boil the broccoli instead.)
While you're waiting for the water to boil, cut the broccoli into bite-sized florets. When the steamer is steaming, throw in all the broccoli, cover, and get a big bowl of ice water ready. When the broccoli has steamed for three minutes (maybe 3:30 if you're boiling instead of steaming), pull it out and dump it immediately into the ice water. Stir it around until the pieces have all cooled down. They should feel a little undercooked at this stage.
If you want, save 1 cup (237mL) of the green steamer water to use in the sauce. Once the pot is empty and dry, return it to the burner and put your heat on medium.
Coat the pan with a thin film of oil (NOT the sesame oil), throw in the garlic, ginger and chili, stir and fry for a couple minutes until soft. Put in the cup of water (or stock or reserved broccoli water), soy sauce, sugar, mustard, Marmite, sesame oil, onion powder and a few grinds of pepper.
While that's simmering, dissolve the cornstarch in just enough water to make a thick slurry. While one hand stirs, use the other hand to drizzle in slurry until you get a very thick consistency — you might not need all of the slurry.
Taste the sauce, consider adding MSG (or salt) or more of any of the other sauce ingredients it might need. Remember that the broccoli and rice are totally unseasoned, so the sauce needs to be strong enough and salty enough to flavor both itself and the broccoli and rice, i.e. too strong on its own. The texture should be very thick, because the broccoli will water it down a little. The sauce is easy to burn when it's this thick, so you might want to turn the heat down (or off).
Pull the broccoli out of the water, drain it thoroughly and toss it in the sauce until warm and coated. You can stir in water if the sauce is too thick. Dish out the rice, serve the broccoli and extra sauce on top, optionally garnish with sesame seeds.
Sauteed Vegetables Recipe | Healthy Vegetables Salad | Megha’s Kitchen Corner
#healthyrecipe
#meghaskitchencorner
INGREDIENTS -
Chopped Carrot - 1/2 cup
Yellow Bell Pepper - 1/4 cup
Red Bell Pepper - 1/4 cup
Green Bell Pepper - 1/4 cup
Broccoli Florets- 1/2 cup
Mushroom - 1/2 cup
Cottage Cheese (Paneer) - 1/2 cup or 100 gm
Salt - 1 tsp or to taste
Black pepper powder - 1/4 tsp
Oregano - 1 tsp
Chilli flakes - 1/2 tsp
Lemon juice - 1 tsp (optional)
Oil - 2 tsps
5 DIY SALAD DRESSING RECIPES | quick + easy
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EASY HEALTHY VINAIGRETTE SALAD DRESSINGS
Italian Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 cove crushed garlic
1/2 teaspoon Italian seasoning
salt + pepper to taste
Combine all ingredients in a spouted cup or mason jar, whisk together, and enjoy!
Nutrients per 2 tablespoons of dressing: Calories: ; Total Fat: 12g; Saturated Fat: 14g; Cholesterol: 0mg; Sodium 175mg, Carbohydrate: 2.2g; Dietary Fiber: 0g; Sugars: 2g; Protein: 0.1g
Balsamic Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon honey
1 cove crushed garlic
salt + pepper to taste
Combine all ingredients in a spouted cup or mason jar, whisk together, and enjoy!
Nutrients per 2 tablespoons of dressing: Calories: ; Total Fat: 13g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium 145mg, Carbohydrate: 5.7g; Dietary Fiber: 0g; Sugars: 5.4g; Protein: 0.1g
Apple Cider Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
2 teaspoon honey
1 cove crushed garlic
2 tablespoons diced onion
salt + pepper to taste
Combine all ingredients in a spouted cup or mason jar, whisk together, and enjoy!
Nutrients per 2 tablespoons of dressing: Calories: ; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium 145mg, Carbohydrate: 3.7g; Dietary Fiber: 0g; Sugars: 3.4g; Protein: 0.1g
Sesame Vinaigrette
1/4 cup toasted sesame oil
1/4 cup rice wine vinegar
1 teaspoon honey
1 clove crushed garlic
1 tablespoon low-sodium soy sauce
Combine all ingredients in a spouted cup or mason jar, whisk together, and enjoy!
Nutrients per 2 tablespoons of dressing: Calories: 128; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium 145mg, Carbohydrate: 1.9g; Dietary Fiber: 0g; Sugars: 0.3g; Protein: 0.3g
Lemon Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
1/2 teaspoon dijon mustard
1 clove crushed garlic
1/4 teaspoon dried thyme
salt + pepper to taste
Combine all ingredients in a spouted cup or mason jar, whisk together, and enjoy!
Nutrients per 2 tablespoons of dressing: Calories: 125; Total Fat: 14g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium 145mg, Carbohydrate: 3.5g; Dietary Fiber: 0g; Sugars: 2.4g; Protein: 0.1g
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Garlic And Oil Broccoli | Works Well With ANY MEAL!
Italian broccoli with garlic and oil is the go-to side dish you've been searching for! It's super tasty, has only a few ingredients, and takes only about 15 minutes to make. Lightly steamed broccoli is tossed with golden garlic, red pepper flakes, and a touch of salt and finished with extra virgin olive oil. I hope you enjoy this sauteed broccoli with garlic and oil side dish!
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INGREDIENTS:
- 1 large head of broccoli
- 5 cloves garlic
-1/4 cup olive oil
- 1/4 cup extra virgin olive oil
- 1 tsp kosher salt
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How to Make Homemade Classic Creamy Italian Salad Dressing
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CLASSIC CREAMY ITALIAN SALAD DRESSING
Ingredients
* 1/4 cup white wine vinegar
* 2 tablespoons lemon juice
* 1/3 cup good quality olive oil
* 1/2 cup natural, high-quality mayonnaise
* 2 cloves fresh garlic, finely minced
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried parsley
* 1/2 teaspoon dried thyme
* 2 teaspoons honey
* 1/4 cup parmesan cheese, finely grated
* salt and pepper to taste
* a few tablespoons of water (ONLY IF NEEDED to thin the dressing out a little bit)
Instructions
* Add all ingredients to a large mason jar and shake very well until combined. Store in the fridge for a few hours before serving, or serve immediately over your favourite garden salad.
* Shake well before serving.
* If the dressing is too thick, simply add water one teaspoon at a time to thin it out to the desired consistency.
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Sautéed Vegetables Recipe | Veg Salad | Saute Time
Sautéed vegetables are very healthy and easy to make. You can eat it in lunch or dinner. The vegetables are very crunchy and juicy. Do try this and let me know about your experience in the comment section.
#VegSalad #SauteedVegetables #MadeWithRush
Ingredients:
Olive Oil/जैतून का तेल (1 Tbsp)
Onion/प्याज (1/2 cup)
Mushroom/मशरूम (1/2 Cup)
Red Bell Pepper/लाल शिमला मिर्च (1/2 Cup)
Yellow Bell Pepper/पीली शिमला मिर्च (1/2 Cup)
Green Bell Pepper/हरी शिमला मिर्च (1/4 Cup)
Broccoli/ब्रोकोली (1/2 Cup)
Salt/नमक (To Taste)
Chilli Flakes/चिल्ली फलैक्स (2 Tsp)
Black Pepper/काली मिर्च (1 Tsp)
Oregano/ओरिगैनो (2 Tsp)