Quick Broccoli Side

Great alternative to that disgusting box mac and cheese.

Merry Christmas….I hope you all had a lovely day and a delicious dinner or lunch. We had a small family gathering for lunch yesterday at my home, this year was different much quieter, not much laughing, but we have a good friend visiting from Greece and he tried to cheer everyone up with his jokes, he did have some great jokes but our spirit was just not into it with the loss.Anyway on with the recipe, I cooked with the help of my mom, we got everything done a bit quicker so I didn’t have to spend Christmas day in the kitchen. Now, I know that not everyone loves Brussels Sprouts but they are quite delicious if you tweak them with lovely ingredients that just gives them a burst of taste. At the Christmas table yesterday we had the usual salads, potatoes, Turkey, and ohhhh I shouldn’t forget to mention that they all wanted Tzaziki added to the table. Now how in the world does this dish combine into the Christmas table I have no idea, but as they say “to each his own”.I wanted to add this lovely side dish for an extra little surprise, and they did enjoy eating it just as much as they did the Tzatziki!!

Hello everyone, Ok, well I think I will start with this news before I go into my recipe post for the day. I have a bit of news, I have been put on the list of the Top 40 Greek Food Blogs and Websites to follow for 2018, 🙂 I would like to thank FEEDSPOT for this honor as I am very humbled and grateful. :THANK YOU FEEDSPOT!! 🙂 https://blog.feedspot.com/greek_food_blogs This is exciting news for me, and so I wanted to share this with all of you, and to thank you for your so very kind comments and support. 🙂 THANK YOU!!!Do you love yogurt or maybe Greek Yogurt? Well here is a dip for those Veggies that you love. Since it continues to be warm and sunny, a refreshing dip was exactly what I wanted for lunch. I had Broccoli in the fridge. 🙁 I know as a Food Blogger not having more veggies is ridiculous but honestly this weeks batch of veggies in the market ufff well lets just say “no like”. I could say that I am a bit picky when it comes to shopping veggies and fruit, I like them to smell and taste as good like fruits and veggies but sometimes that is surely is not the case. 🙁I cut the Broccoli into bite size pieces and roasted these delicious little treats, drizzled with Olive Oil, a pinch of Salt & Pepper and my absolutely must topping Sweet Paprika. Love it!!

I like to have a salad with every meal. This is quick and easy. You can substitute and add any types of veggies you prefer. But this is my everyday salad!

Be careful not to boil the chicken for too long or it will become tough. If you boil it at 75℃/167F, it will turn out nice and tender. Recipe by Kirei

Serve as side to meat dishes.

i used white onion because i was out of red.

This is a very simple and quick recipe. Not much preparation needed and easy to clean up (very important for someone (me) who does not use dishwasher lol)

#heirloomThis is a quick side dish my family loves. I threw stuff into a pan and this rice dish was created. It has so few ingredients but is so delicious and it compliments fish so well.

An easy dish when you want to season your usual spinach side dish with a different spin. Recipe by Momopanda

I had bok choy and squid in the fridge and I improvised! This is what I came up with. You could use komatsuna greens instead of bok choy!The cooking times for the bok choy stem and the leaves are different. The final result will be better if you add to the pan separately - stems and then leaves.Adjust the amount of salt to your liking. Recipe by JACK0904

I tried replicating a stir-fried bok choy and egg dish that I had at a Chinese restaurant before.The ginger flavour is refreshing, and it goes well with any main dish.It's a quick and handy recipe!The key is to bring out the ginger flavour at the beginning. Recipe by Mimosa

I'm expanding my repertoire of bento recipes.It's better to cool a little bit and then cut.I'm thinking up other recipes revolving around this. Recipe by yukanosuke

I love trying new vegetable combos, especially this bounteous time of year. This recipe serves 2-4 depending on serving size.

レシピ本掲載＆つくれぽ3000件感謝！忙しい時のお助けおかず。これ一品で栄養満点。甘辛味でご飯がすすむ一品♪お弁当にも◎

I wanted children to eat veg so made something colourfull and fun

I often put garlic olive oil soy sauce with tomato on tofu, but it's also good if you add cut okra.Mince or grate garlic if you can. If you can't, the tubed variety of grated garlic can work. The key is not to slice okras but to cut them into blocks. They'll have a better texture this way. Peel the tomato skin if you don't like it. Recipe by Puyupuyu

Inspired by no-thing at all

Comfort food for when I have dumplings leftover from my cream of chicken and dumplings soup. If you're making without the soup, start with just half the dumplings recipe. This makes a great side dish for dinner, but I also just make it as a quick lunch for myself sometimes, too.

I didn't want to make gratin today, so I made an easy cheese bake instead. It was tasty! Since I liked it, I uploaded the recipe.If you use the leeks right after washing and cutting, they will cook perfectly from the water on them while steam-frying. It's better to cook the leeks until they become soft. Recipe by KT121

My wife had cravings for asparagus so we ended up with huge amounts of asparagus in the refrigerator. I had to get creative.

Approx 200 Calories per serve (30gms Carbs, 3gms Fat, 9gms Protein).Add chicken thigh if you wish 😁You can mix and match Spices, I always do!

El día de mi cumpleaños cenamos en un sitio donde nos sirvieron la hamburguesa con una guarnición de patatas y boniato que me encantó, así que desde entonces hago esta versión al horno con especias... Buenísima para acompañar carnes, pescados etc...! Me encanta 🥰

#เทศกาลกินผัก #LowCarbDiary ชอบทานเครื่องเคียงมากเวลาไปร้านอาหารเกาหลี เคยไปถามสูตรจากคนเกาหลีด้วยแต่ช่วงนี้เริ่มกินโลว์คาร์บ เมนูนี้จึงเป็นสูตรแบบ #ไม่มีน้ำตาล แต่รสชาติใกล้เคียงสูตรปกติมาก ทำทีละเยอะๆ เก็บตู้เย็นไว้ทานได้หลายวันค่ะ

Namul (NAHmool) in banchan speak typically refers to vegetable matter made in more of a fresh (not necessarily raw, but as opposed to pickled or preserved) preparation, and often using leafy greens and sprouts. There are several ways to season namul. This particular seasoning is pretty mild, likely familiar to those who have eaten some Korean food, and suitable for making bibim bap.Certain veg take to this preparation better than others - spinach, bok choy, soy bean sprouts, mung bean sprouts, even dandelion greens and chrysanthemum leaves are all traditional. Though they fall in the category of leafy greens, I wouldn't use dark leafy greens such as kale, collard, beet or turnip greens - too tough and chewy.Another thing to keep in mind is the volume of the vegetables will reduce from a third to a half after the blanching and squeezing is done (more with spinach). You can use the same water to blanch all the vegetables you're going to make. Just have a colander and some tongs ready to fish out one batch before putting in another.These seasoning measurements are for roughly 2 cups of blanched vegetables that have been squeezed of the excess liquid and cut into bite sized pieces. Sprouts don't usually need cutting.P.S. The zucchini in this pic was made bokkeum (stir fry) style. I'll share that recipe another day.

My mother taught me how to make this.Be careful not to overcook it--it's important to keep the lotus root crunchy.For those of you who'd prefer a stronger flavor, increase the seasoning to 1.5 the amount. Recipe by Yuuyuu0221

I came up with this recipe using salt and dashi.You can also use pre-cut burdock roots. Please adjust the amount of salt and sugar to your taste. If you want a softer kimpira, please add a little more water and simmer for a longer time (for 10 minutes). It's also amazing with just the sugar and without the mirin. Recipe by Yuuyuu0221

Filling and appetizing paired with a protein or veggies.