Geetha's Kitchen

A winner of a recipe! I wanted to use up the broccoli while it was still fresh. I served the broccoli with peanut sauce with brown rice and tofu curry for a fabulous meal. What little leftovers remained were sought after and eaten up the next day! Although quite simple, the sauce is so delicious that it makes the dish. I bet I could serve this sauce over other veggies too :D. 4 Servings Ingredients: 11/2 lbs Broccoli, cut into large florets 2 large Carrots, slice diagonally 1 Red Onion, cut into vertical slivers 1 Tbsp Oil 1 big pinch Turmeric Sea Salt to taste 2 Tbsp Kecap Manis (sweet Soy sauce) 2-3 Tbsp Soy Sauce 2 Tbsp Peanut Butter 1-2 Tbsp Rice Vinegar 1- 3 Tbsp Sambal Oelek 2 Tbsp Chopped roasted peanuts to serve Method: Heat a wok/kadai and swirl the oil to coat; stir in the onion and cook with a pinch of salt over medium heat until lightly caramelized. Stir in the broccoli and carrots pieces with the turmeric and a pinch o...

Kerala style Broccoli Thoran makes for a wonderful change of pace from the ubiquitous steamed broccoli. The traditional seasonings of cumin, chile, shallots and coconut typical of Kerala cuisine give broccoli a fabulous boost of flavor. It may be served hot, warm or cool as you wish. Note: Dessicated (dry, unsweetened) coconut may be used if fresh or frozen is not available. Ingredients: 2 tsp Oil 1/2 tsp Mustard Seeds 1 Tbsp Urad dal 1 sprig fresh Curry Leaves, cut into a chiffonade 1 lb Broccoli 1/4 tsp Turmeric 1/2 tsp Sea Salt or to taste 2-4 Shallots, chopped (optional) 1/4 - 1/2 tsp Hot Red Chile flakes or cayenne 1 tsp whole Cumin seeds 2 - 3 Tbsp Coconut, fresh or frozen Method: Separate the broccoli into big florets, wash well and drain. Trim the ends of the stems and remove them from florets. If the stems are very long, peel off the tough peels and then chop coarsely; include the leaves. Set aside. Separate the florets into small pieces and set aside. Heat the oil in a ka...

This is a simple but absolutely delicious dish that can be served as a first course or starter. It is also fabulous served as a side dish; I love to serve it with pasta dishes. When Tina made this recipe, we devoured every piece in record time. She lovingly massaged the freshly chopped garlic and oil onto the broccoli spears to make sure every piece was properly coated and broiled them. But broiling is lots of work as one has to to constantly turn the food to cook evenly and keep an eagle eye out to make sure food does not burn. In the interest of time (and work), I make it with a little shortcut - just roast the broccoli and then coat it with a garlic oil sauce. I could not resist adding a pinch of ground red pepper (cayenne) to the garlic sauce almost at the end of cooking. Spectacular! Although I have been making wok-roasted veggies like this for a long time, did not know that the garlic sauce had a fancy name like mojo. Much to my surprise I found that apparently Spanish cui...

When my little one asked for a second bowl of this salad for a snack, I knew it was a keeper! The crunchy broccoli, toasted nuts, sweet-chewy sun-dried tomatoes, and creamy cheese combine to make a very flavorful and tasty salad. It is a great salad to make year around especially when other salad veggies may be scarce. It is a great vegan salad as well if you omit the cheese. 4 to 6 Servings Ingredients: 1 lb Broccoli 1/4 cup marinated Sun-dried tomatoes (2 to 4 pieces), drained 1 clove Garlic, minced finely 1 Tbsp + 1 tsp Extra Virgin Olive Oil 1 Tbsp Balsamic Vinegar 1 tsp of Lime juice Freshly ground Black Pepper salt to taste 2 Tbsp Pine nuts, Pecans, or Walnuts, toasted 2 oz. plain vegetarian Goat Cheese or Feta (Optional) Method: Toast the nuts by baking for about 7 or 8 minutes in a 350 degree F oven; cool. Wash and cut the broccoli into bite size pieces. Peel and use the stems also. Pour 1 teaspoon of the Olive Oil in a baking pan and toss the Broccoli with a pinch of salt....

Here is a simple, quick, and delicious pasta dish my whole family enjoys. Vegans can boost the protein by adding any kind of dark leafy greens, cooked beans and more roasted nuts/seeds instead of the cheese. Almonds provide more protein (and fewer calories) than pine nuts. 12 Servings Nutrition Information Per Serving (using pine nuts): 245 calories; 11.58 g Protein; 32.88 g Carbohydrates; 8.84 g Fat; 6.65 g Fiber Ingredients: 1 lb dry pasta, any type 1 small Cauliflower, about 1 lb 1 bunch Broccoli, about 1 lb 1 cup Cherry Tomatoes 1 clove Garlic or to taste 1 Red Onion 1 sprig each, Fresh Sage and Marjoram Salt and Freshly ground Black Pepper to taste 1/4 cup Fresh Basil leaves 2 Tbsp Extra Virgin Olive Oil 1/2 tsp crushed Red Chili Flakes (Optional) 2 oz. toasted Pine Nuts or Slivered Almonds 4 oz. grated rennetless Parmesan Cheese  Method: To toast the nuts, stir-cook them in a dry skillet over medium heat until very lightly...

Broccoli Chowder is a delicious green and gold soup hearty enough to serve as a meal! It becomes a veritable feast especially if accompanied by corn cakes , corn muffins , quesadillas , spicy toast , and/or a salad. 8 Servings Ingredients: 2 lbs Broccoli 1/2 lb Potatoes (any type), diced 2 medium green or golden Zucchini, or other mild summer squash, finely diced 1 lb Corn Kernels, fresh or frozen 2 T Unsalted Butter or oil 1 Onion, diced 3 ribs Celery (including leaves), finely sliced 4 sprigs Fresh Thyme Sea Salt to taste 1/2 tsp Turmeric 1/4 tsp Cayenne (Optional) 3 c water 2 c milk 3 Tbsp Unbleached flour dissolved in 1/2 cup water 1 Tbsp Cumin Seeds 1/2 tsp Whole Black Pepper 1/2 cup Fresh Parsley, finely chopped 1/2 cup Cilantro, finely chopped 2 Tbsp Fresh or Sour Cream (Optional), to serve Paprika, to serve Method: Separate the florets from the stems of the broccoli. Peel and chop the stems. Cut the florets into bite size pieces. Keep them separate. Place the onions, a pin...