Low Carb Broccoli Dish

Gotta love Broccoli

Still in the high protein mood. To me this dish serves well without needing to add much of anything, so see how it goes. You can serve it perfectly well as a sidedish to pasta, potatoes or rice. With some meat, like chicken, or lamb, or just go vegetarian and see how you like that. Prep time is about 15-20 mins, so if I am rushed, this is perfect.

Serves 2-4

Broccoli: 1 big. Small rosettes, blanched

Onion: 1 chopped

Leek: (8 inches) chopped

Mushrooms: 10 chopped and grilled (optional)

White cheese (feta/salad cheese): 75 gr chopped/broken 1 inch blocks (optional)

Melt cheese (parmesan/gouda/cheddar): 75 gr grated (optional)

6 eggs

Milk/cream: 1 ½ mug

Pumpkin seeds: 1 tablesp (optional)

Cashews: 3 tablesp (optional)

Olive oil: 4 tablesp

Oregano: 1 pinch

Basil: 1 pinch

Parsley: 1 tablesp

Chives: 1 tablesp

Paprika: ½ teasp

Nutmeg: 2 knifepoints

Salt: to taste

Pepper: to taste

Blanch your broccoli while you heat your oven to 350 f/175c. Get a nice big oven dish and put in the olive oil. Get bowl where you mix your eggs with milk/cream until it is a nice creamy mix. Add all seasoning while stirring with a whisk, preferably. Add the grated cheese to that.

Put the remainder of your ingredients together, including either cashew or pumpkin seeds, in your oven dish and stir them together loosely.

The basics, although the white cheese is optional.

Pour the egg/milk concoction over it and place in the preheated oven for approximately 45 minutes.

And your dish is ready to serve.

Personally, I like it with a salad on the side, but that is entirely up to you, of course.

Bon appetit.

Cauliflower on the side

Cauliflower

I am a big fan of cauliflower; there are such diverse ways of preparing it that it is definitely one of my favorite veggies…now don’t start thinking that you don’t like the smell, I have several recipe’s where you won’t smell “that” smell at all, so don’t worry. Added to the fact that I love the taste of it, it is also extremely healthy (lots of vitamins) and very good for people who feel the need to watch their carb intake...cauliflower is often considered a potato replacement.

The recipe I’m going to put down is fast (about fifteen minutes of actual baking time) yummy, and it will serve well with boiled or baked potatoes, rice (boiled or fried) or even pasta if you opt to make it with a cheese sauce.

Fresh garden herbs today. If you don’t have them, go with a dried basic Italian or Sicilian herbal mix, or use the individual dried herbs (amounts of the herbs need to be quartered in that case).

Green herb Cauliflower

Serves 3-4 as a side dish. 2 as the main course.

Cauliflower: 1 mid-size. Small parts.

Onion/Leek: ½. Chopped

Tomato: (optional) 2. Quartered

Bell pepper (optional) ½. Chopped

Garlic:  (optional) 1 clove. Minced

Butter/Olive oil: 1-2 tablesp.

Cream/Milk: ½-1 mug

Sweet chili sauce: (optional) 1 tablesp.

Salt: 1 teasp. To taste.

Sugar: 1 teasp.

Pepper: 1-2 turns. (1 knifepoint)

Basil: 3 tablesp. Chopped

Oregano: 1-2 tablesp. Chopped

Parsley: 3 tablesp. Chopped

Chives: 3 tablesp. Chopped

Thyme: (optional) 1 small branch. Just the leaves. Chopped

Rosemary: (optional) 1 small branch. Just the leaves. Chopped

Heat your butter or olive oil in a skilled, or better yet, a wok…if you opted for garlic, bake it for a minute prior to the cauliflower. Throw in your cauliflower and keep the heat high, stirring frequently. Add your onion and herbs and salt. Keep stirring. When the cauliflower start to soften and crust a little add your cream or milk and the pepper and chili sauce. Then, if you opted for either the bell pepper or tomato, add that now, too.

Keep baking until you can easily “spear” the vegetable with a fork…al dente (hot and barely softened…so just a little baked so it isn’t raw anymore) is nicest.

Serve with the staple food of choice and add a salad and/or meat for a full meal.

Enjoy.