Sesame Broccoli

Sesame Broccoli

This is an easy way to give your Broccoli a bit of a boost & add a little variety to your veggies. It's quite tasty - in fact, I have to say this is my #1, go-to method for making cooked broccoli lately. If you're looking for variety in your veggies without much work, and are looking to get out of the butter rut - this one is a good one.

I adapted this one from Vegetarian Times Cookbook

Although I usually use this sauce on Broccoli, it could also be good on sauteed leafy Greens, Cauliflower, or Green Beans.

Sesame Broccoli
Steam a bunch of Broccoli (drain off any water, if necessary)
Drizzle the following over steamed broccoli, toss and serve:

1 Tablespoon soy sauce

1/2 Tablespoon lemon juice

1/2 teaspoon fresh ginger (I use the kind from a jar)
1/2 teaspoon minced garlic (I use the kind from a jar)

1 teaspoon dark sesame oil

If you like, Garnish with a little Lemon Zest, or Sesame Seeds.

If you find you LOVE this seasoning, you can of course quadruple (or more) the sauce ingredients and keep them in a jar in the fridge- ready to go for any number of non-starchy steamed veggie dishes. It would be good with: Cauliflower, Carrots, Snow Peas, Green Beans, Asparagus, etc.

Although the seasonings here are often associated with East Asian cooking, this dish is also yummy as a side for any number of basic, all-American meals. It doesn't have to be served with an Asian meal to be tasty!

Omnivore Menu that also Accommodates a Vegan

Perhaps your family is mostly Omnivore, but you have ONE Vegan family member. You want to be able to cook for everyone, but not have a lot of extra work to feed that one Vegan. It's not an unusual situation - especially when a teenager decides to go Vegan.

 If in your family, meat is in the middle of the plate, here is an idea for a Week's menu that can make everyone happy!

There are two mindsets about what makes a "complete" Vegan menu. One is the Vegan Four Food Groups: Fruits, Vegetables, Grains and Legumes. The other is the McDougall method - a Starchy Main Course with Nonstarchy Vegetables and some Fruit (See The Starch Solution for more information). It is my view that either method is fine, and I follow them interchangably, depending on my mood. If you're worried about "getting enough protein" check out this post."

Sunday Dinner after Church is our big meal for the week, so that is the pattern I'll follow here.
In our house, it is a given that dessert is fresh fruit - unless otherwise specified.

Rosemary Potatoes

Sunday:
Appetizer: Hummus with Raw Veggie Dippers and Chips.
Roast Beef, Rosemary Potatoes, Green Beans Vinaigrette, Salad, Homemade Bread, Fruit, Homemade Vegan Cookies.
(I have two slow cookers, and make the Beef in one and the Potatoes in the other, but of course you can also use an oven or a roaster for your Beef)

Hummus Appetizer

 

 

Homemade Vegan Cookie Variety

 

 

Monday:
Grilled Chicken, Orzo Pilaf, Peas, Salad



Orzo Pilaf with Peas & Salad

Tuesday:
Grilled Pork chops, Dijon Potatoes, Edamame, Sauerkraut, Slaw, Pickled Beets.

Dijon Potatoes

Slaw

Wednesday:
Pad Thai with optional Shrimp


Pad Thai

Thursday:
Fill Your Own Tortillas with Sauteed Strips of Beef or Chicken & Shredded Cheddar for Omnivores.

Fill Your Own Tortilla

Friday:
Tandoori Chicken with Indian Lemon Rice with Peas and Salad.

Lemon Rice and Peas

Saturday:
Kabobs or Souvlaki & Mushroom Kabobs on the Grill, Greek Inspired Baked Fries, Salad, Pita Bread, Hummus.

Greek Inspired Baked Fries

This is being shared on Menu Plan Monday and Frugal Days, Sustainable Ways, Simple Living Wednesday, Penny Pinching Party

Black Bean & Corn Salad

Black Bean and Corn Salad

This is a super-easy recipe that is also super-delicious! We enjoy it regularly at our house, and it usually meets with rave reviews from guests - and is usually devoured at potlucks.

 It is so easy, and requires so few ingredients that it lends itself well to those situations when cooking is difficult or impossible: college dorm cooking, hotel cooking, and military barracks cooking.

I think this with a few lettuce leaves would make a nice filling for a wrap, too!

Black Bean & Corn Salad
Mix all together & enjoy:
2 Cans Black Beans, drained & rinsed (or 3 cups home cooked)
3 Cups frozen Corn, thawed (I rinse mine in a sieve under warm water)*
2 Fresh Tomatoes, Chopped
1/4 cup Lime Juice
3 Tablespoons Taco Seasoning (or add purchased Taco Seasoning to taste - about 1 1/2 pkts)
*Optional ingredients, add any of the following if desired: Diced Avocado, Diced Bell Pepper, Scallions, Fresh Chopped Cilantro (Avocado is our favorite)

*I think that canned corn would also work here for those who like it. It's just not my thing.