Sugar Snap Peas with Broccoli, Leeks and Grape Tomatoes

Fresh and Flavorful!

I was looking for green beans in the market yesterday and they looked terrible. They had brown spots all over them and very limp. Change of plans...

I did find these great sugar snap peas and some fresh broccoli, so I thought I would try something a little different. Different for me that is.

I had a leek in the fridge and some grape tomatoes, so I decided to use everything. Why not?

It turned out great. The veggies were tender with just a slight crispiness and the leeks, garlic, lemon and fresh herbs really woke everything up!

Sugar Snap Peas with Broccoli, Leeks and Grape Tomatoes
By Mixed Salad Annie

8 oz package sugar snap peas, ends and strings removed if needed
1 small head broccoli, cut into small florets
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/2 leek, cut lengthwise, washed, dried and sliced in half circles
1 cup grape tomatoes
Sea Salt
Freshly ground pepper
1/2 lemon
2 tablespoons snipped fresh chives
1 tablespoon fresh basil, thinly sliced

Steam the sugar snap peas and broccoli in a steamer basket over boiling salted water for 4-5 minutes, or until crisp-tender. Drain and set aside. In a large skillet, heat the butter and oil over medium heat. Add the leeks and salt; cook, stirring, until softened, about 5 minutes. Add the garlic and cook for an additional minute. Add the sugar snap peas, broccoli, tomatoes, and more salt and pepper. Cook, stirring, until heated through. Squeeze the lemon over the veggies and add in the chives and basil. Serves 3-4.

Cauliflower, Broccoli- You Choose...

Can't Decide? Use both.

This dish was really good. The cheese sauce is easy to make and very tasty. And you have choices. If you don't like cauliflower, you could use broccoli or vice versa. Or do what I did- use both.

Oh, and did I mention, it's a lower fat version? What more would you expect from me?

Again I have delivered to you, a great lower fat version of a sinfully delicious dish.

And it's good.

I swear.

Ok, don't believe me, just try it!

Geez, tough crowd!

Creamy Cauliflower/Broccoli Bake

1 head cauliflower, cut into pieces (about 6 cups) or 1/2 head cauliflower and 1 large bunch broccoli
1 - 1/4" thick slice Canadian bacon, diced (such as Boar's Head)
2 tablespoons butter
2 tablespoons, plus 1 teaspoon, extra virgin olive oil
3 tablespoons all-purpose flour
2 cups skim milk, you can even use lactose-free (I did)
1 clove garlic, minced
1/3 cup grated Pecorino Romano or Parmesan or a combo of both
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup bread crumbs

Preheat the oven to 350 degrees F.

Steam the cauliflower or cauliflower/broccoli mix for 5-7 minutes. Transfer the cauliflower to a buttered or sprayed 9 by 13-inch baking dish.

In a medium saute pan over medium-high heat, brown the Canadian bacon in 1 teaspoon oil. Transfer to a small bowl and set aside.

In the same pan, melt the butter in the olive oil. Add the flour and stir until combined. Continue stirring for 3 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic and stir the sauce over low heat for about 5-6 minutes or until the mixture coats the back of a wooden spoon. Add the Romano cheese, salt, pepper, nutmeg, and the reserved Canadian bacon. Stir to combine. Pour the sauce over the veggies to cover. Top with a sprinkling of bread crumbs and spray with cooking spray.

Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately.

Roasted Broccoli and Garlic

My New Favorite Way to Cook Broccoli

I love broccoli and have been eating for years. I usually just steam it and dress it with a little olive oil and sometimes vinegar. On occasion I have roasted it, but with mixed results. I finally found the perfect way to get tender broccoli with a great caramelized flavor.

In the past, when roasting broccoli, I would just put it on a baking sheet with oil and roast away. I would get tough stalks and burned florets. The trick is to cover the broccoli with foil for the first 10 minutes or so of cooking in order to ensure a tender stalk. You still get the caramelization without burning the florets. It is so good, you can't help but eat your vegetables.

Roasted Broccoli and Garlic

1 large bunch broccoli 2 tablespoons extra virgin olive oil 1/4 teaspoon sugar (optional)
1/4 teaspoon sea salt Ground black pepper
8 cloves garlic, unpeeled

Adjust oven rack to lowest position and heat oven to 475 degrees. Cut broccoli florets away from stems. Peel stalk and cut into 1/2-inch-thick pieces on the bias. Cut crowns into 8 wedges.

Place broccoli and garlic on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper and sugar if using; gently toss to evenly distribute oil and seasonings. Spread into even layer, placing flat sides down.

Cover baking sheet tightly with foil and cook for 10-15 minutes or until bottoms of broccoli pieces are golden and stems are fork tender. Remove sheet from oven, remove foil, and using spatula, carefully flip wedges. Return sheet to oven and continue to roast until broccoli is golden all over, 5-7 minutes longer. Transfer to serving dish, remove skins from garlic and serve immediately.