Edamame and brown rice salad with broccoli (hot or cold)

 

A guest post from Holly:

Ahhh, Fall…   I love you until your wind turns blustery and I can’t get warm.  So we cook and feed ourselves like wild people.  I look forward to tasty food to keep my mind off the cold weather to come…  and mix it up a little… food, from Brewers Organics, but created in the Japanese style.  Sesame oil always makes me feel toasty inside.  Enjoy!

japanese salad

Edamame and brown rice salad with broccoli – hot or cold

1 ½ cups brown rice (3 cups cooked)

1 red bell pepper – diced small-medium

2 heads of broccoli – stems peeled and diced small-medium and florets separated

1 ½ cups organic edamame (frozen)

2 tbsp. wakame – gently broken into very small pieces

1 tsp. fresh ginger -grated

1tsp. togarashi (Japanese seven spice)

1 tsp. cane sugar

1 tbsp. plus 1 tsp. toasted white sesame seed

1 tsp. mirin

1 tbsp. sesame oil

1 tsp. rice wine vinegar

1 tbsp. organic soy sauce

Prepare rice in small pot or rice cooker.  Heat sesame oil in pan over medium heat.   Add mirin and sugar, stir together and cook very briefly.  Add broccoli and wakame and cook over medium heat for 3 minutes.  Add rice wine vinegar, soy sauce, togarashi, ginger, edamame, and red bell pepper and cook over medium heat for an additional 3-5 minutes.  Cook the ingredients, but ensure they retain a firm consistency.  Add brown rice and stir ingredients together.  This dish can be eaten hot or as a cold salad

Broccoli Salad

 

A guest post from Christine Fontanin:

I love a tasty broccoli salad!  Traditional broccoli salad contains a lot of sugar or artificial sweetener.  My version contains neither.

The recipe makes approximately 6 cups of broccoli salad, but can be halved for a smaller portion.

Ingredients:

5 cups of fresh diced organic broccoli florets cut into 1/2 inch pieces

2 tablespoons of white wine vinegar

1 cup of organic mayonnaise

10 slices of organic nitrite-free bacon

1/4 cup of roasted de-shelled sunflower seeds

1 diced medium apple (optional)

Directions:

In a large bowl, mix together well the vinegar and mayo with the broccoli florets.  Refrigerate at least 4 hours. Mix in the sunflower seeds, chopped bacon and apple.

 

originally post at lowcarbcrock.com

Kale and Broccoli Quinoa

 

tabouli

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A guest post from Holly:

I love eating this fresh, delicious and incredibly healthy food! We added kale, broccoli and red bell pepper, fresh from a recent Brewers Organics delivery. We made quinoa which is fast and easy, and a perfect summertime treat that can serve as a side dish with chicken, or on its own, with a great loaf of fresh bread.

Ingredients:

1 cup quinoa

1 ½ cups water

2 cups broccoli florets

1 small bunch kale, cut into 2” narrow strips

1 red bell pepper, cut into 2” narrow strips

3 tablespoons olive oil

3 tablespoons lemon juice, or to taste

1 teaspoons sea salt

Place the water and the quinoa in a pot and bring to a boil. Once boiling, cover with a lid and bring to a low simmer and cook until all the water has evaporated and the quinoa is cooked. Fluff with a fork and let cool completely. Once the quinoa is cooled add in the rest of the ingredients. Combine the oil, lemon juice, and salt in a separate bowl. Add to quinoa salad mixture and mix well. Chill.

Kale and Broccoli Stir Fry

A guest post from customer Holly:

Thank you Brewers Organics!

Your vegetables have single-handedly inspired me to learn to cook.  A recent blog told you of my success (and my family’s enjoyment) of my go-to stir fry!  Introducing kale into my stir fry was a welcome addition and inspired me to also grow it in my garden!  The kale babies are sprouting, with perfectly miniature, kale-shaped leaves and red stems.

Stir Fry with Broccoli and Kale

Ingredients

1/2 cup rice vinegar

1/2 cup soy sauce

2 TBS honey

1/2 tsp sriracha chili sauce

1/2 tsp garlic powder

1 tsp ginger powder

1 TBS hoisin sauce

1 block super firm tofu

3 TBS organic canola oil, divided

6 cloves minced garlic

3 cups finely torn kale leaves

2 cups bite sized broccoli pieces

Cooking Directions

1.      Heat oven to 375 degrees.

2.      Whisk together first seven ingredients (rice vinegar through hoisin sauce) in a large shallow bowl.

3.      Cut tofu into bite sized pieces and marinate in the sauce for 20 minutes.

4.      Use a paper towel to brush a little of the canola oil on a baking sheet. Spread tofu pieces (reserving marinade) onto the sheet and bake 30 minutes, flipping halfway through.

5.      Once tofu is finished baking, heat remaining canola oil in a non stick pan on high.

6.      Add garlic, kale and broccoli to pan and stir to coat in the oil. Fry vegetables for about 3 minutes until just softened.

7.      Add tofu to the pan and pour reserved marinade over everything. Stir to mix evenly.

8.      Serve over rice or noodles.

Broccoli Salad

 

Broccoli Salad ingredients

 

Here is a delicious salad for the hot summer months! It uses a lot of fresh broccoli florets and has a punch of color with dried cherries, red onion and bacon bits. Add some cashew halves for more protein and, voila! the meal is ready!

Salad Dressing:

2 cups real mayonnaise

¼ cup vinegar

¼ cup sugar

Prepare the dressing first as it should be whipped together and refrigerated at least 4 hours. Depending on the amount of broccoli you have, don’t add all the dressing to your salad! Add half the dressing, then do a taste test! Less is more!

Salad:

3 bunches of broccoli, washed and broken into small pieces (using mostly florets)

3 oz of diced cooked bacon or bacon bits

½ cup dried cherries

1 ½ cups cashew halves

½ red onion, diced (Wow, this can be strong! Don’t add it to the salad until just before serving!)

 

Mix the salad and salad dressing together about a half hour before serving.

Delicious! This salad makes about 8 servings. It also tastes great with the addition of tomatoes and shredded cheese.

Families with young children: this salad is better tolerated without any dressing or onions. Allowing dinosaur toys at the table turns this vegetable salad into a fun lesson in prehistoric plant eaters! Kids can turn broccoli florets into mini-trees and turn dried cherries into mini-flowers. Bacon bits can be anything from ants to dino-treats! Halved cashews make great cell-phones for dinosaurs. (Well, you know, you have to keep it a little silly!) Have a little fun with nutritious meals!

 

 Broccoli Salad