Bad Rap Broccoli

  Thanks to a former president, broccoli became a political vegetable. But, if you take a poll in my kitchen, there would be an upset in Kennebunkport. At our home, broccoli. is often elected.
  Simply sautéed with chopped onion, garlic and soy sauce, it is a quick and nutritious side dish. Add leftover grilled chicken or fresh shrimp for a one dish stir fry supper. From creamy soups to simply dipped in blue cheese dressing, broccoli has climbed high in the polls.
   Not only is it campaigned year around, the flowerets of this cabbage cousin are now available rinsed and bagged ready to go. That’s almost too easy.  Take advantage.
   Broccoli is super healthy.  Full of vitamins A, C and some B,  it is packed with calcium, iron , riboflavin and fiber. Studies have also shown that broccoli and its cruciferous cousins contain sulforophane which appears to be anti-carcinogenic.
          Purchase broccoli that has bold color and closed buds. Any leaves on the stalks should look fresh. It will keep a few days wrapped in plastic and refrigerated. Instead of discarding any tough stems, you can peel them and they will be tender when cooked. The stems are especially great for soups.
       Let broccoli run for several terms at your house. I’d be surprised if you can’t find a recipe from the following candidates that won’t get a unanimous vote!

Blue Cheese Dip for Fresh Broccoli Flowerets
1 tablespoon olive oil
1 bunch scallions, trimmed and chopped
1 teaspoon Worcestershire Sauce
1 cup low fat  sour cream
1/2 cup crumbled blue cheese
1 teaspoon fresh cracker pepper
Heat the oil in a small sauté pan and in it sauté the scallions until they begin to toast. Stir in the Worcestershire Sauce. Remove from heat and cool. Scrape the toasted scallions and any liquid into a mixing bowl with the sour cream and stir together with the blue cheese and pepper. Serve as a dip for vegetable crudite. Makes about 1 1/2 cups dip which is also delicious stuffed inside a baked potato.

Broccoli Crab Rolls
2 tablespoons olive oil
1 chopped onion
2 cups finely chopped broccoli
1 teaspoon fresh minced  garlic
1 teaspoon fresh minced ginger
2 teaspoons soy sauce or to taste
8 ounces fresh cooked crab meat
12 egg roll wrappers
Peanut or vegetable oil for frying
Hoisin sauce for dipping
Heat the olive oil in a wok over high heat and in it sauté the onion and broccoli for about 2 minutes and add the garlic, ginger and soy sauce. Sauté another minute or two and remove from heat. Allow to cool and pour off any excess liquid. Stir in the crab. Divide filling among egg roll wrappers and roll up, sealing with water as directed on the package of the wrappers. Fry egg rolls in hot oil until golden brown. Serve with Hoisin sauce for dipping. Makes 12 large egg rolls.

Broccoli Cheddar Soup
3 ounces unsalted butter
1 onion, minced
4 cups chopped broccoli
1 tablespoon Italian herb blend
1/4 cup unbleached all purpose flour
12 ounces beer
2 cups shredded cheddar cheese
4 cups milk
Salt and pepper to taste
In a large heavy Dutch oven or saucepan over medium high heat, melt the butter and stir in the onion, broccoli and herbs. Sauté, stirring frequently, until the onion is golden and the broccoli is tender.  Stir in the flour. Cook two minutes more and slowly stir in the beer and cook until the mixture thickens and bubbles and the alcohol burns off, about 3 minutes. Stir in cheese and add about 1/4 of the milk. Stir constantly until cheese melts and slowly add the balance of the milk while continuing to stir.  Simmer gently for a moment and season with salt and pepper to taste. Serve immediately. For a one-dish supper, add sliced warm grilled chicken or diced smoked ham to soup and garnish with a slice of crusty bread.  Serves 4 to 6

Broccoli Focaccia
2 tablespoons olive oil
1 chopped onion
2 cups finely chopped broccoli
1 teaspoon fresh minced garlic
1/2 teaspoon dried crushed oregano
1/2 cup chopped fresh basil
1 large prepared pizza crust or recipe for pizza crust, rolled flat.
1/2 cup grated Mozzarella cheese
Heat the olive oil in a sauté pan over medium high heat and in it sauté the onion, broccoli, garlic and oregano for a couple of minutes and remove from heat. Stir in the basil and spread the mixture, drained of any liquid, over the crust. Sprinkle the cheese over the top. Bake in a pre heated  400 degree oven, preferably on a pizza stone, until the crust is brown on the bottom and the cheese is golden on the top. Remove from oven and cut into wedges as desired. Makes 1 large focaccia.

Broccoli, Penne and Basil
1 pound penne pasta
1/8 cup olive oil
3 to 4 cups bite-sized broccoli flowerets
1 red bell pepper, cut into thin slices
4 to 8 cloves fresh garlic, sliced thinly
1 teaspoon dried Italian herb blend
1/3 cup extra dry vermouth
1 cup fresh chopped basil leaves
1/2 to 1  cup grated parmesan cheese
Cook the pasta in salted boiling water just to al dente (still slightly tough). Drain and run under cold water to stop the cooking process. Toss with a bit of oil to prevent sticking. Heat the olive oil in a large sauté pan or Dutch oven over medium high heat and stir in the broccoli, bell pepper, garlic and dried herb blend. Sauté for a couple of minutes and stir in the vermouth. Add the pasta to the pan and cook just until hot. Stir in the basil and parmesan and serve immediately. Makes about 4 servings.

Sesame Chicken and Broccoli in Peanut Chili Garlic Sauce
(This recipe is a bit spicy!)
2 tablespoons olive oil
4 boneless skinless chicken breast halves, cut into small pieces
1 chopped onion
3 to 4 cups bite-sized broccoli flowerets
1/2 cup sesame seeds
1 tablespoon fresh minced ginger
1 teaspoon soy sauce
2/3 cup dry roasted peanuts (optional)
1/2 cup prepared chili garlic sauce (in the Asian section of most supermarkets)
Heat the olive oil in a wok over high heat and in it sauté the chicken until it is white on the outside. Add the onion  and stir fry for about 2 minutes more. Add the broccoli, sesame seeds, ginger and soy sauce and stir fry another minute or two. Add the peanuts and stir fry another minute. Lastly add the chili garlic sauce. By now the chicken should be fully cooked but if not, cook until it is so.  Serve immediately with rice or pan fried noodles. Makes 4 servings.