Peanut Broccoli

Another recipe inspired by a similar salad we make at the restaurant I work.  This is an easy way to use up the stalks from your broccoli rather than putting them in the garbage.

You'll need (for enough for 2 people):

• Stems from one head of broccoli
• 1/2cup Peanut butter (chunky or smooth)
• 1 1/2 tablespoons honey
• 1-2 tablespoons hot water
• 1 tablespoon rice vinegar
• 1 1/2-2 tablespoons soy sauce.  If you want to make this gluten free, use gluten free soy sauce (Tamari)
• 2 tablespoons olive oil
• 1 tablespoon sesame oil (optional)
• cayenne pepper to taste

The steps

• Using a paring knife, peel the broccoli stems (especially the lower parts, away from the head) and chop  off any leaves and the very tough ends of the stalk.
• Julienne cut the broccoli and place in a tupperware
• In a separate bowl, place honey, peanut butter, and a little water in the microwave to soften.  Depending on the type of peanut butter you're using, it'll take 20-30 seconds.  The all natural peanut butter takes longer, but is delicious.  
• Stir these ingredients until it blends smoothly.  I found that the all-natural peanut butter won't really make a smooth sauce, but you're run-of-the-mill Jif type will easily blend.
• Add vinegar and soy sauce.  If it gets too hard to stir, add a bit of hot water.  You will need to add more water or olive oil to thin it out to the right saucy consistency.
• Season with cayenne pepper until you like it.
• Place sauce in same container as broccoli, put a lid on it, and shake until the broccoli is coated.  I found this to be the most effective way of coating the broccoli with the sauce.

Garnish with fresh cilantro, crushed peanuts, or the little ends of the broccoli head.  This is definitely a unique combination, but give it a try and you'll be surprised.

Parmesan Broccoli & Kohlrabi

So, this is a recipe inspired by the grilled broccoli we prepare at the restaurant I work at.  Easy, yummy, freeze-able.

You'll need:

• One head of broccoli
• One kohlrabi stem
• 2-3 cloves of garlic
• a few tablespoons olive oil
• salt and pepper to taste.
• sprinkling of grated Parmesan cheese

The steps:

• Wash and chop broccoli heads into bite-sized pieces (don't throw away the stems!  See my peanut broccoli recipe)
• Wash and peel kohlrabi.  Using the coarser side of your cheese grater, grate all the kohlrabi.
• Chop your garlic cloves into little pieces.  I like this over minced for things like this.  But you can mince it if you'd like.
• Heat a few tablespoons of olive oil in a pan on the stove.
• Once the oil is of sizzling temperature, add the broccoli.  Sauté.
• Once the broccoli is about halfway to done (don't overcook it!), add the kohlrabi and garlic.  You may need to add more olive oil at this point.
• Add a dash or two of salt and pepper
• Remove from heat, sprinkle with Parmesan and serve (or save).  

Broccoli & Cheese Soup

See my yummy broccoli & cheese soup, neatly packaged in individual portions to be frozen for future use.

My freezer is getting filled with little baggies of soup, so in the winter, when my CSA is done, I can still have fresh(ish) veggies.  Also makes "instant dinners", as opposed to buying TV dinners at the store.  I just have to come home, thaw the bag in a bowl of warm water (or, if you're impatient, in a pot of water on the stove) and ta-da! soup!  Bagging up soups and sauces can be hard, but I've come up with a pretty good method:

• Wait for your soup to be cool enough to handle before trying to bag.
• Label your portion-size baggies with the contents & date.  You may think you'll be able to tell everything apart, but in a few months, you'll lose track.  A sandwich bag is perfect size for soup for 1 person or pasta sauce for 2.  Quart could probably be good for 3-4.  Gallon for family.
• Find a reusable container that you can fit your baggie into and fold the edges of the bag around the top.  I use a small deli-tub.
• One at a time, set the baggies in the container, folding the zipper edges over the top of the container and ladle in your soup.  Leave some breathing room at the top.
• Be sure the zipper area is clean before closing.  Also a good idea to clean off the outside of the bag.
• Freeze and enjoy later!

Now, for my recipe of broccoli and cheese soup.  I did a bit of searching online on AllRecipes to find ideas for this soup as I've never made it before.  I just wanted to know about what ingredients.  All the recipes on there called for frozen broccoli and processed cheese, so I ventured into the realm of the unknown, cooking this soup with fresh, natural broccoli from my CSA and real cheese.  Here's my recipe for about 4-5 decent size servings of broccoli & cheese soup.

You'll need:

• One big head of broccoli
• a few garlic scapes (maybe 3-4).  These are something I'd never used until I got a CSA and I haven't seen them in the stores (but I live in a small town).  If you don't have them, I'd add a few leeks and a couple cloves garlic or maybe some red onion in place of the leeks.
• Radish greens from half a bunch of radishes.  Again, something I hadn't used until the CSA, but are a great green for bulking up soups.  A bit of a rough texture, so cooking them down is crucial for enjoyment.  These you can get if you buy your radishes as a bunch with the greens still attached.
• half pint of half & half
• about a half cup of milk (I use skim)
• 3 or so cups of cheese.  I use whatever's in my fridge & needs using.  This time, a bit of taco blend cheese, a little bit of mozzarella, and a lot of cheddar.  Aged cheddar would certainly be delicious.
• 1-2 tablespoons butter or margarine
• 2 tablespoons vegetable bouillon.  I use vegetable because that's what I have, but be warned, it's pretty salty.  If you use chicken or beef, you may need to add salt.
• 2 heaping tablespoons flour
• paprika to taste
• pepper to taste

The steps:

• Cut the broccoli into little flourets
• Dice the garlic scapes (or onions or leeks.  Mince garlic if you don't have the scapes)
• Sauté broccoli, radish greens, and garlic scapes in a pan with butter or margarine until just tender.  Don't overcook your broccoli!
• In a separate pot, heat half & half until hot all the way through
• Add cheese and flour and stir quickly to combine
• Once combined, add as much milk as need be to thin it out a bit.
• Add 2 tablespoons vegetable bouillon and stir
• Once all of these ingredients are combined, add in broccoli, radish greens, and garlic scapes and stir into cheese mixture.
• Add pepper and paprika to taste.  

Possible modifications:

• Use other veggies in place of the ones I have listed
• Add some beer early in the process.  Something light and cheap will do just fine.
• Use fancier cheeses than "whatever's in the fridge".  I think a nice aged cheddar would be great and maybe with some parmesan.  

So, there you go, cook away!