Jazzed Up Broccoli Food

JAZZED-UP TERIYAKI

Steps:

• Mix the teriyaki sauce, orange zest and juice and chili paste in a bowl until combined.

STEAMED BROCCOLI WITH GARLIC OIL

Steps:

• Place a steamer basket in a saucepan filled with 1 inch water. Bring to a gentle boil. Add broccoli. Cover, and cook until crisp-tender, 4 to 6 minutes. Transfer to a serving bowl.
• In a small saucepan, heat oil over medium-high. Add garlic and lemon zest; season with salt and pepper. Cook until garlic is golden, 1 to 3 minutes. Immediately remove from heat, and drizzle over broccoli.

SPICY BROCCOLI-MANGO SALAD

Steps:

• Lightly spray 8-inch skillet with cooking spray. Add sugar and ground red pepper; mix well. Stir in pecans. Cook over low heat, stirring occasionally, until sugar mixture is melted and pecans are coated. Remove from heat; set aside to cool.
• In small bowl, mix dressing ingredients with wire whisk until smooth. In large bowl, mix salad ingredients.
• Add dressing to salad; toss gently to mix. Just before serving, stir in pecans. Cover and refrigerate any remaining salad.

INSTANT POT® JAZZED-UP INSTANT RAMEN NOODLE SOUP

Steps:

• Combine water, ramen, seasoning packets, asparagus, cooked chicken, frozen peas, carrots, mushrooms, sesame oil, and chile-garlic sauce in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Unlock and remove the lid.
• Ladle into bowls and top with chopped scallions.

JAZZED UP BROCCOLI

Steps:

• Preheat oven to 425 degrees F.
• Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl.
• add the broccoli spears.
• Toss to coat broccoli evenly.
• transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.
• I always make more than is called for.
• *Even if making the amount called for, more olive oil is usually needed.

POTATO-BACON CHOWDER

Steps:

• Prepare vegetables; dice onion and celery. Peel and dice potatoes into small pieces.
• Saute onion and celery in butter about 8 minutes over low heat until softened.
• Add potatoes and chicken broth. Simmer 15-20 minutes until potatoes are tender.
• Add cream cheese to soup (Hint: pour some of the hot soup into a mixing bowl with cream cheese; whisk to blend, and then pour this back into the soup pot).
• Add chopped bacon and milk (if you like a richer soup, use Half-n-Half instead of milk).
• Option - add a pkg. of frozen broccoli, cooked, drained and chopped, or a package of frozen corn.
• Season with salt and pepper.
• Serve with additional toppings (cheese, chopped green onions, bacon).

JAZZED UP COUSCOUS

Steps:

• Stir together couscous and boiling water in a large, heatproof bowl. Cover with plastic wrap, and set aside for 10 minutes.
• Meanwhile, heat olive oil in a skillet over medium heat. Stir in onions and garlic, and cook until the onion has softened and turned translucent, about 5 minutes. Add the diced Roma tomatoes, and cook until the tomatoes release their juice and the mixture begins to thicken.
• Fluff the couscous with a fork, then fold in the tomato mixture and cheese. Serve immediately as the cheese is melting.

HERBY BROCCOLI

Steps:

• Steam the broccoli for 5-8 mins until tender. Meanwhile, stir the mint leaves into the pesto. Put the broccoli on a serving dish, drizzle over the minted pesto and sprinkle with the toasted pine nuts.