Quick Broccoli and Cheddar Quiche

Milk Calendar

Fantastic for lunch or dinner! Pair with salads or soups.

Ingredients:

4 eggs

1/4 cup all-purpose flour

1 1 /4 cups milk

1 tbsp Dijon mustard

1/4 tsp each of salt and freshly ground black pepper

1 cup finely crushed thin while wheat crackers (i.e. Wheat Thins, Breton, Stoned Wheat)

2 cups chopped broccoli florets, blanched or steamed lightly

1 cup grated Cheddar cheese, divided

1/2 cup thinly sliced tomatoes

• Preheat oven to 400F. Lightly butter a 9" deep-dish glass pie plate. 

• In a large bowl, whisk eggs until blended. Whisk in flour, milk, mustard, salt and pepper.

• Stir in crackers and 3/4 cup of the Cheddar cheese. and pour into the prepared pie plate. Sprinkle broccoli into the filling, pressing on the florets to submerge. Arrange tomatoes cut side up on top and sprinkle with remaining cheese.

• Bake for about 30 minutes, or until puffed, golden and knife inserted into centre comes out clean.

• Let stand for 5 minutes before cutting into wedges.

Parmesan Broccoli

Food Network Magazine

This makes a fast and tasty side dish in about 20 minutes!

Ingredients:

1 head of broccoli, chopped into florets

1 tbsp Kosher salt

2 cloves garlic, sliced

2 tbsp EVOO

1/2 cup each of breadcrumbs & grated Parmesan cheese

1 tsp each salt and pepper

• Preheat a baking sheet on the lower rack in a 450F oven.

• Blanch the broccoli in a pot of boiling water with the 1 tbsp salt and sliced garlic for 1 minute. Drain.

• Toss the broccoli and garlic slices with the olive oil, half the breadcrumb mixture and the salt and pepper. Place on the hot baking sheet and top with the rest of the breadcrumb mixture.

• Roast in the oven until golden - approximately 15 minutes

Broccoli and Pancetta Sauce

Tamara Stimpson

Ingredients:

1 bunch broccoli

3 tbsp EVOO (Extra Virgin Olive Oil)

1 oz Pancetta or prosciutto, diced

4 garlic cloves, quartered

Pinch of hot pepper flakes

• Trim tough stalks from broccoli and cut it into 4" spears. Set aside.

• In a large skillet heat EVOO over medium-low heat. Saute pancetta, garlic and hot pepper flakes, stirring occasionally for approx. 5 mins. or until garlic is golden and pancetta is crisp.

• Stir in broccoli and 1/4 cup water; cover and cook for about 8 mins. until tender-crisp

Thai Cashew Turkey and Broccoli on Quinoa

Quinoa 365 by Green and Hemming

Fast, nutritious, and delicious!

Ingredients:

4 boneless, skinless chicken breasts (or turkey)

1/4 cup soy sauce or gluten-free tamari

2 tbsp oyster sauce (or seasoned rice vinegar)

1 tsp minced fresh garlic

2 tsp minced fresh ginger

2 cups water

1 cup quinoa

4 tsp sesame oil

2 cups broccoli florets

1 cup thinly sliced onion

3/4 cup water

3 tbsp peanut butter

1 tbsp honey (or maple syrup)

1 cup unsalted, toasted cashews

• Slice the chicken into thin pieces and place in a large, sealable plastic bag. Combine the soy sauce, oyster sauce, garlic and ginger in a bowl and pour into the bag with the sliced chicken. Place in the refrigerator for at least 1 hour (and up to 24 hours) to marinate.

• Bring the water and quinoa to a boil in a medium saucepan*. Cover. Reduce the heat to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and set aside

• Place 2 tsp sesame oil in a large frying pan over medium heat. When the oil is hot, add the broccoli and onion and cover the pan. Stir frequently and add 1 tbsp of water if the saucepan appears dry. Cook until the onion is opaque and the broccoli tender, about 8 to 10 minutes. Transfer to a bowl and set aside.

• Remove the chicken, reserving the marinate. Place the remaining sesame oil and the chicken into the frying pan on medium-high heat and cook until the chicken is no longer pink, about 7 to 8 minutes. 

• Reduce the heat to medium and add the marinade to the pan. Stir in the water, peanut butter, and honey and cook for 1 minute. Toss in the broccoli and onion mixture and stir thoroughly.

• Divide the quinoa among individual serving plates. Top with the chicken and broccoli mixture. Sprinkle with toasted cashews**and serve!

*Check on your bag of quinoa to see if it is prewashed or not. If it doesn't say it has been washed, place the quinoa in a fine sieve and rinse with cold water. Quinoa has a bitter coating on the outside of it and rinsing it removes this bitter coating (saponin). I find no matter if it is washed or not, it improves the taste!

**To toast cashews, place in a single layer on a rimmed baking sheet and put into a 350F oven for approximately 5 to 10 minutes - keep an eye on the nuts as the oils can cause them to burn quite quickly! Shake the pan occasionally to ensure even toasting!