The nutritional value of broccoli has garnered the spotlight in recent years. Broccoli, after extensive scientific research, is now viewed as one of the top powerhouses when it comes to nutrient density and benefits.
It has more vitamin C then citrus fruits, it fights cancer. Just eating brocolli three times a month can up your chances of not getting cancer by 50%. according to Prevention Magazine.
This great-tasting broccoli salad is packed with flavor and crunch, with raisins, sunflower seeds, and a tangy slightly sweetened mayonnaise dressing. Feel free to use pine nuts in this recipe instead of the sunflower seeds. Also, it's easy to reduce the sugar in this recipe. I add only a tablespoon or two of sugar and use light mayonnaise, and it's still delicious.
Ingredients
- 5 to 6 cups fresh broccoli florets
- 1/2 cup raisins
- 1/2 cup sunflower seeds
- 1/2 cup cooked, crumbled bacon
- 1/4 cup of red onion, chopped
- 1 cup of frozen peas, thawed, optional
- .
- Dressing:
- 1 cup mayonnaise
- 2 tablespoons vinegar
- 1/4 to 1/2 cup sugar, or to taste
Preparation
Combine broccoli florets, raisins, sunflower seeds, crumbled bacon, chopped onion, and peas in a large serving bowl; toss to combine. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving.serves 4 to 6.
French Onion Soup
This is a good hearty onion soup really good for you if you are having a cold or flu symptoms but it is good with the above Broccoli Bacon Salad for dinner anytime. My Grandma on my Mother's side always made this to ward off colds.
Onions have a variety of medicinal effects. Early American settlers used wild onions to treat colds, coughs, and asthma, and to repel insects. In Chinese medicine, onions have been used to treat angina, coughs, bacterial infections, and breathing problems.
Onions contain a number of sulfides similar to those found in garlic which may lower blood lipids and blood pressure.
Onions have a variety of medicinal effects. Early American settlers used wild onions to treat colds, coughs, and asthma, and to repel insects. In Chinese medicine, onions have been used to treat angina, coughs, bacterial infections, and breathing problems.
Onions contain a number of sulfides similar to those found in garlic which may lower blood lipids and blood pressure.
Ingredients
- 4
- medium onions
- 2
- tablespoons butter or margarine
- 2
- cans (10.5 oz each) condensed beef broth
- 1 Can of Tomato Puree
- 1 1/2
- cups water
- 1/8
- teaspoon pepper
- 1/8
- teaspoon dried thyme leaves
- 1
- dried bay leaf
- 4
- oz Gruyère, Swiss or mozzarella cheese
- 4
- slices (3/4 to 1 inch thick) French bread
- 1/4
- cup grated Parmesan cheese
- Peel and cut the onions into slices to measure 4 cups. In a 4-quart nonstick Dutch oven, melt the butter over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes.
- 2 Reduce heat to medium-low. Cook uncovered 35 to 40 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).
- 3 Stir in broth, water, pepper, thyme and bay leaf. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; simmer 15 minutes. Meanwhile, shred the Gruyère cheese by rubbing it across the largest holes of a grater to measure 1 cup; set aside.
- 4 You may need to move the oven rack so it is near the broiler. Set the oven control to broil. On a cookie sheet, place the bread slices. Broil with tops about 5 inches from heat 1 to 2 minutes or until golden brown. Turn bread over; broil 1 to 2 minutes longer until golden brown. Place toasted bread in 4 ovenproof bowls or individual ceramic casseroles (do not use glass, which cannot withstand heat of broiler and may break).
- 5 Remove bay leaf from soup. Ladle soup into bowls. Top with Gruyère cheese. Sprinkle with Parmesan cheese. Place bowls in pan with shallow sides.
- 6 Broil soup bowls with tops about 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn. Serve with additional French bread if desired.
Chicken Liver Pate
A splash of cognac lends a subtle flavor to this buttery appetizer spread.
Ingredients
-
3/4 cup chopped onion
-
1 large clove garlic, minced
-
2 tablespoons butter or margarine
-
1 pound chicken livers, drained
-
2 tablespoons cognac or brandy
-
1/4 teaspoon salt
-
1/4 teaspoon freshly ground pepper
-
1/8 teaspoon ground cloves
-
1/8 teaspoon ground nutmeg
-
Dash ground ginger
-
French bread
1.
Cook onion and garlic in butter or margarine in a large skillet until tender. Add chicken livers. Continue cooking over medium heat about 5 to 7 minutes or until livers are no longer pink inside, stirring occasionally. Carefully add the cognac; reduce heat. Simmer, uncovered, 2 minutes. Cool slightly. Transfer mixture to a blender container or food processor bowl.
2.
Add salt, pepper, cloves, nutmeg, and ginger. Cover and blend or process mixture until smooth. Pack pate into a crock or bowl. Cover surface with plastic wrap and chill at least 6 hours.
3.
To serve, allow pate to stand at room temperature for 20 minutes. Serve with French bread. Makes 16 servings. Be sure you use organic free range chicken for this recipe as the liver stores toxins and the other kind of chicken has all kinds of toxins.
Make Ahead Tip
- Prepare pate, cover, and chill in the refrigerator
up to 1 day.
nutrition information
Per Serving: cal. (kcal) 47, Fat, total (g) 2, chol. (mg) 115, sat. fat (g) 1, carb. (g) 1, pro. (g) 4, vit. A (RE) 896, vit. C (mg) 3, sodium (mg) 57, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
No comments:
Post a Comment