broccoli

Eating My Way Through the Alphabet; Letter E

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Edamame Chicken Broccoli Stir-Fry! Mention the word “Stir-Fry” and watch people gather around the table. There’s something about the freshness of vegetables combined with chicken tenders smothered in a nutty savory sauce that screams “More! More!” It’s healthy, it’s easy, and it’s filling. The versatility of stir-fry makes an instant star of leftover ingredients. Everyone wins!
EDAMAME CHICKEN BROCCOLI STIR-FRY
Ingredients:

3/4 pound of chicken tenders, boneless and skinless

2 tablespoons olive oil

1/8 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes

1/2 pound of broccoli florets, stalks trimmed

1 cup pineapple chunks

1/4 cup edamame, dry roasted nuts
Ingredients for Sauce:*

4 tablespoons soy sauce

2 tablespoons peanut butter, creamy

1 tablespoon molasses

2 teaspoons vinegar

2 teaspoons sesame oil

1/8 teaspoon black pepper

1/8 garlic powder

20 drops of sriracha sauce

*If you’re short on time, you may substitute bottled Hoisin Sauce for the homemade one. 

 
Instructions:

The sauce can be made first so it is ready when you need it. Simply mix all the ingredients together until you have a smooth and creamy consistency. 
In a large skillet over medium heat, cook chicken tenders in olive oil, garlic powder, and red pepper flakes. Chicken should be browned and cooked through after 3-4 minutes. Be prepared to add a tablespoon or two of water if the pan goes dry. Reduce heat to low. Place broccoli around the edge of the pan before finishing in the middle. Add pineapple chunks and edamame. Pour sauce over all and cook until heated through, about 3 minutes longer. Serve over rice. 

Eating My Way Through the Alphabet; Letter V

What’s Cooking in Gail’s Kitchen? A Second Helping of Veggie Pizza! Now don’t get this confused with your typical pizza parlor favorite. This particular dish is served cold as an appetizer or a side dish. And it’s easy to bake-and-take for cookouts and picnics. One recipe serves 24 easily, giving you enough for that second helping. 
VEGGIE PIZZA 
Ingredients:

2 8-ounce cans of Crescent rolls

2 8-ounce blocks of Neufchâtel cheese

1 cup mayonnaise 

1 package dry Ranch dressing mix

1 cucumber, peeled, cut-up, and seeds removed

1 small head of broccoli florets

3 carrots, peeled and chopped

1 cup finely shredded sharp cheddar cheese
Instructions:

Preheat oven to 375°. Unroll dough and press out onto an ungreased 11 1/2″ x 17″ baking sheet to form a crust. Bake 10 minutes or until golden brown. Cool completely. In a small bowl, mix Neufchâtel cheese, mayonnaise, and dry Ranch mix until smooth. Spread evenly on cooled crust. Layer cheese mixture with cucumber, broccoli, and carrots. Press lightly. Top with cheddar cheese. Cover and refrigerate 2 hours or overnight. Cut into small bars or triangles.