Sunday, 4 December 2016

How to use up your Broccoli and get the kids to eat green vegetables


Broccoli Bites:

 Broccoli has been so cheap at $2 a kilo this past fortnight and I have bought heaps before it runs out at that price, after all it is so good for us. Although I planned to bake a cake, I couldn't ignore the remaining two heads of broccoli left in my refrigerator crisper and have cooked two trays of Broccoli Bites. Some will  be taken as an offering to Christmas drinks, and the rest of them will be added to my stocks in the freezer. These are great for a quick snack and can be dressed up nicely with sauces and dips etc for the entertaining season. They provide a healthy option when we are all aware that the Christmas season will bring lots of delicious culinary temptations in excess. I am highlighting this recipe again because I think it is so good and Neil is now asking for them so that is always a good recommendation. 


Also they are great for small children to snack on. If you know you are being visited by young parents with little people you will score some serious Brownie points if you produce these little beauties. Finger food and vegetables are essential for healthy children and if they see us eating them as well, they will want them. I whizz the broccoli up in the food processor to save time doing all that chopping and then the rest of the ingredients just need to be mixed up, shaped into bite sized balls and put in the oven to quickly bake. So easy and just serve with Sweet chilli sauce or Sweet chilli jam,  or homemade relish or eat them unadorned! This is my version of Sarah Wilson's recipe.


Ingredients:

Makes 36 Bites

2-3 cups of finely chopped fresh broccoli or frozen, thawed and chopped broccoli
1 1/2 cups grated cheese ( cheddar, Parmesan or whatever you have on hand)
3 free range eggs, beaten at room temperature
1 cup flour (plain, gluten-free or almond)
1 teaspoon dried oregano or 1 tablespoon freshly chopped oregano
sea salt
olive oil, coconut oil or butter for greasing (I use coconut oil and put a little on my hands as well when rolling the balls)

Let's cook:

Preheat your oven to 190 deg. C.
Line two baking trays with baking paper and lightly grease the paper.
Combine all the ingredients in a large bowl and mix well.
Roll the mixture into bite sized balls and place on the baking trays. Or spoonfuls of the mixture can just be plopped onto the tray to resemble small fritters.

Sprinkle a small amount of dried oregano or black sesame seeds onto each ball before cooking for the rustic look and for added flavour. Reserve the black sesame seed bites for the adults.

Bake for 25 minutes or until golden.

These will keep in the fridge in an airtight container for 4-5 days, or freeze for a few months.

If you like soups, which is a very easy evening meal some days when the weather has cooled down, then my cheesy green soup recipe using broccoli and zucchini and some fresh herbs is a healthy and delicious option as well. Your imagination is the limit with this one and even people who don't really cook can produce both of the above very easily. I have also often added barley to the soup to take it into super food status and provide the necessary fibre for magnificent gut health.

Green is good and delicious. Perhaps I am a food greenie, are you my dear friends? However I love good meat dishes as well so I am definitely not vegetarian.

Go straight to the Green soup recipe here:

Bon appetit and best wishes. Have a great week.

Pauline xx






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