Shrimp and Broccoli Stir Fry

I love stir fry.  I have a go to recipe that I really like in a few variations:

Chicken and Green Bean Stir Fry (EF, DF, GF), 

Chicken Asparugus and Mushroom Stir Fry (EF, DF, GF) and 

Shrimp Green Bean Stir Fry (EF, DF, GF).

I have tried this recipe with broccoli but the broccoli absorbs too much of the soy sauce and it is actually too strong.  So, my recipe seems to work best on the waxier varieties of vegetables.

I wanted to try a broccoli stir fry, since my kids actually really like broccoli.  I found this one online.  I think having less soy sauce with broth is a good solution to give the broccoli a nice flavor without over powering the vegetable.

Shrimp and Broccoli Stir Fry - click to link to recipe.

* For those on a gluten-free diet, be sure to use a gluten-free soy sauce.  Also, double check the ingredient lists for your broth and chili sauce.

Roasted Fresh Veggies

I buy raw fresh veggies in bulk to eat with hummus or dressing, especially for lunch.  Since I buy so much, they often get a little not so fresh after a while in the fridge.  But since they still aren't bad enough to toss, what to do with them?  Roast them of course!  So, here I roasted up broccoli, cauliflower, carrots and sweet red peppers.  Yum!  I love how roasting vegetables gives them an entirely different flavor and is the perfect side for almost any thing we are having for dinner.

Roasted Fresh Veggies

1 pound fresh mixed veggies

2 T olive oil

1 t seasoned salt

½ t freshly ground black pepper

Preheat oven to 425^o.  In an 11x14 baking dish, add vegetables and mix to evenly distribute.  Then drizzle with olive oil.  Sprinkle mixture with seasoned salt and pepper.  Stir again. Then roast in oven, stirring every 10 minutes until cooked to desired texture.  

Shrimp and Broccoli Scampi Pasta

I have made this recipe twice now.  My kids love it!!  They both actually really like shrimp, broccoli and pasta so this recipe combines some of their favorites.  It also has a nice light sauce which is perfect for kiddos, especially my oldest who isn't a big fan of any sauces with tomato 'chunks'.

I have also used a couple of different kinds of multigrain pastas with this recipe.  This recipe is a delicious, well balanced recipe you can feel good about feeding to your family.  It would be easy to kick this recipe up a notch with a little added spice, if you prefer spicier dishes.

Shrimp and Broccoli Scampi Pasta - I made this recipe as published in the January 2014 issue of Cooking Light magazine.  Click here for the recipe.

Gluten-free notes:  This recipe could easily be made gluten-free if you substituted your favorite gluten free pasta and made sure the chicken broth was also gluten free.

Roasted Broccoli, Cauliflower & Carrots

When you are trying to put together dinner, it is nice to have some no fuss vegetable recipes to depend on.  This one is especially convenient, as it uses frozen vegetables.  I always keep a bag of the broccoli, cauliflower and carrot mixture in my freezer.  I try to use mostly fresh vegetables but it is nice to have these available,  especially at the end of the week when I need to go shopping.  According to this article on EatingWell.com, eating frozen vegetables can have its benefits and is certainly better than no vegetable at all.  

Roasted Broccoli, Cauliflower & Carrots

1 pound bag of frozen broccoli, cauliflower and carrots

2 T olive oil

1 t seasoned salt

½ t freshly ground black pepper

Preheat oven to 425^o.  Coat the bottom of a 9”x13” glass baking pan with the olive oil.  Sprinkle salt and pepper over the oil.  Add frozen vegetables and stir to coat.  Since they are frozen, they oil and spices will not coat very evenly.  Cook in preheated oven for 10 minutes.  Then stir again.  The oil and spices will now coat more evenly.  Cook for an additional 10 minutes.  Stir once more.  Then cook for 5 more minutes or until desired tenderness.   4 servings

Steamed Broccoli with Parmesan Cheese

Most of my vegetable recipes are pretty simple.  So, I hesitate to share them.  But then I remember how easy it is to get stuck in a vegetable rut.  Sometimes, I feel like we eat the same vegetables over and over.  So, maybe sharing them will give you some fresh ideas and help me come up with more!

If you don't already have one, I would suggest getting a vegetable steamer.  Steaming is my favorite way to prepare broccoli.  I also use my steamer to tenderize tougher vegetables before adding them to recipes.  To steam broccoli, I actually use a sauce pan with lid that came with steamer and double boiler inserts.  It was a gift so I really don't know where it came from but it is similar to this one.  I love this product because after steaming, I can dump out the water and use the warm sauce pan to finish up my side.  I also like that the pan can also be used as a double boiler.  I love products that have multiple purposes!

This is what my pan with steamer insert looks like.

My steamer full of fresh broccoli. . . Mmmm.

Here is the finished product . . . steamed broccoli with Parmesan cheese. 

Steamed Broccoli 

2 large bunches of fresh broccoli

2 T margarine

2 T grated Parmesan cheese

½ t freshly ground black pepper

Put about one to two inches of water in the bottom pan.  Wash broccoli and cut off the florets.  Place florets in the top steam pan.  Bring water to boil.  Place steam insert filled with fresh broccoli over the sauce pan with boiling water.  Steam for about 10 minutes or until desired tenderness.  Toss steamed broccoli with margarine and black pepper.  Sprinkle with Parmesan cheese.  4-6 servings