Spicy Broccoli Slaw

IMG_1386 The only way my husband will eat broccoli is when I use broccoli slaw, which is widely available in supermarkets in the salad section. It is a super easy way to eat broccoli and get all the healthy benefits of broccoli! I simply add a dressing like the Makoto Ginger Dressing (found in the refrigerator section near the salads) for a nice summer salad. We also recently discovered, Asian Style Spicy Peanut Vinaigrette at Trader Joe’s, our new favorite…its spicy, flavorful and we haven’t found anything else like it! So a few months ago, a friend of mine brought over a stir-fry broccoli slaw dish which was light and tasty, a nice variation to having it only as a salad.  To my surprise, my husband ate it and liked it a lot! Though I should clarify… my husband also eats Broccoli Bread (previously posted on my blog ). I later tried the same recipe using shaved brussels sprouts which turned out great too.**

 

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Ingredients

1 package broccoli slaw

2 tablespoon oil

1 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

1-2 green chillies, slit

3 cloves garlic, finely chopped

1 teaspoon salt

2 tablespoons chickpea flour (optional)

2-3 tablespoons peanuts or almonds, chopped

Preparation

Heat oil in a wok or large frying pan. Add mustard seeds and cumin seeds  (cover with a splatter guard as they start to pop). As they start to pop, (try keeping the pan mostly covered so you don’t get splattered on!) add the green chilies and garlic. Stir for 30 seconds. Add the broccoli slaw and salt, continue to stir fry over medium heat till the slaw softens but still crispy, about 5-8 minutes. IMG_1276 Add the chickpea flour and stir constantly over medium high heat for about 2 minutes.  Add the nuts and stir for another minute.  

*Variation: Shaved brussels sprouts can be made using the recipe above.

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Starting with Broccoli Bread

Broccoli Bread

Cooking in America was quite an experience for me 40 odd years ago. I did not grow up learning to cook but I had some basic cooking lessons when I got my degree in a BSc in Home Economics . It certainly did not prepare me for everyday cooking! I had a lot of mishaps and trial and errors, and with the help of family and friends I became more confident and found cooking challenging. Fortunately, I enjoy cooking but I realized then that I did not want to spend a lot of time in the kitchen as there were so many other interests I could explore.

Finding quick, simple and short cuts to recipes became a challenge. I collected and tried out and adapted ingredients to  Indian recipes.  Broccoli Bread is one of them as it reminded me of  Dokhla (a savory snack from the Gujarat region of India). I also came up with a variation, using cabbage (see note below).

Broccoli Bread

Ingredients:

Ingredients

1  10 ounce box  frozen chopped broccoli

6 ounces of  fat free or regular Cottage cheese

1 small onion diced ( about 1/2 cup)

2 small green chillies, chopped

cilantro chopped ( about 1/2 cup)

1 teaspoon salt

4 eggs, beaten

1/4 cup butter, melted

1 Box Jiffy Corn mix ( or any other brand )

Broccoli Bread

Preparation:

Heat the oven to 350 degrees. Grease a 9 ” x 13″ pan .

Set aside the corn mix.

Add all the ingredients in a large bowl and mix well.

Stir in  the corn mix and stir till well blended.

Pour into the prepared pan and bake for 25 minutes or till light brown.

Cool and cut into squares .

Variation:  Substitute 1 cup of finely shredded cabbage and add 1 -2 teaspoons of pickle masala instead of the green chilli .

Baked

Fresh out of the oven!

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