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Tag Archives | Broccoli

Flower Garden Veggies

Bell peppers, carrots, radishes and broccoli tops cut into flower shapes for a garden crudité plate.

‘Great Sauces Transform Good Food into Gourmet’ 

Garden of delights

I sliced off the top

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of a deep orange bell pepper when cutting it open for a pepper dish and discovered it looked like the poppies in my mom’s garden. I got to thinking how a flower garden of vegetables would be a fun crudité plate. I used my Japanese flower cutters for the carrots and cut Pepper Poppiessome radish roses. A few broccoli tops cut in little ornamental cabbages and the Flower Garden veggies were colorful and inviting. Kids love to help create this garden of delights, and eat them, too.

You might also enjoy Creamy Italian Feta Dip, Hummus, Roasted Red Pepper Htipiti, Tzatziki Feta Dip or Baba Ghannouj.

3 of 3 part series VegeMagic Vegetables Series. Part 1 Vegetable Warfare and Part 2 Fence Post Produce. More on fresh vegetables.

2012 AniversaRecipe – Almond Joy Shake
2011 AniversaRecipe – Chewy Chocolate Chip Cookies

Recipe: Flower Garden Veggies

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 6 Servings | Level: Easy


  • 1 red bell pepper
  • 1 orange or yellow bell pepper
  • 1 large carrot
  • 3-5 red radishes
  • 4 broccoli tops
  • 2-3 Brussels sprouts, optional

1 Cut the top and bottom off both peppers. Cut or pull off the stems and clean any veins and seeds.
Pepper Prep







2 Peel and slice the carrot. Use a small flower cutter or punch to make carrot flowers.
Carrot Flowers
3 Slice the top and bottom off the radishes. Slice 4 or 5 small overlapping cuts along the top of the radish but do not cut all the way through. Place in a small bowl of ice water to bloom.
Radish Roses







4 Arrange the flower vegetables along with Brussels sprouts on a plate and serve.
Flower Garden






Using several colors of bell peppers makes this dish festive.

Placing the radishes in a bowl of ice water not only helps keep them crisp before serving but will cause the petals to bloom or slightly separate into pretty roses.

Serve these flower cut vegetables at a tea party. Adorn a buffet with easy and colorful vegetables.

Serve a tempting dip along side such as Creamy Italian Feta Dip, Hummus, Roasted Red Pepper Htipiti, Tzatziki Feta Dip or Baba Ghannouj.

Dish Designer

  • Substitute Brussels sprouts for broccoli crowns.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 23, 2013

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Broccoli and Cheese Soup

Part 3 of 4 part series “National Soup Month”.  Click here for Part 1, click here for Part 2, click here for Part 4.

Eat broccoli in cheese

I started making Broccoli and Cheese Soup in the mid-eighties in Okinawa, thanks to my friend Cheryl. She shared a pot of soup to feed my family when I was quite ill. The kids loved it so I requested the recipe. It cooks up in about 20 minutes so a hungry kid or hungry anyone doesn’t have to wait long for a warm bowl of soup on a cold winter evening. A great way to eat broccoli, it has a cheesy sauce and some tender noodles. Serve some fresh fruit and a roll and everyone is happy and well fed.

Click here for more about soup.

2011 AniversaRecipe—Homemade Chocolate Frosting

Recipe: Broccoli and Cheese Soup

Prep Time: 6 Minutes | Cook Time: 16 Minutes | Yield: 10 Cups | Level: Easy

The Sauce
1 Tbsp Vegetable Oil
1/3 cup chopped Onion
1 small clove Garlic, minced
3 cups Chicken Broth
2 cups uncooked Curly Noodles
1 10-oz pkg Chopped Broccoli, thawed
2 cups Milk
1/2 lb Velveeta Cheese, cubed
Salt and Pepper to taste

Preparation Instructions
1.  In a large pot, heat oil and add onion. Sauté for 3 minutes. Add garlic and cook for 1 minute.

2.  Add broth and heat to boiling. Add noodles and boil for 3 minutes stirring constantly.

3.  Stir in broccoli and cook 4 minutes, stir occasionally.

4.  Add milk and cheese, cook until cheese melts, stirring constantly.

5.  Adjust for salt and pepper. Serve in bowls with rolls or cornbread, if desired.

Dish Designer
• When doubling, 1 16-oz package of chopped broccoli is enough.
• Exchange garlic for a pinch of garlic powder added with broth.
• Exchange curly noodles for flat noodles.

Inspiration—Cheryl, friend I knew in Japan
sauces over under and through

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Golden Coin Steak

Part 3 of 3 part series “Chinese Stir Fry”.  Click here for Part 1, click here for Part 2.

 A few Chinese dynasties ago, an abundance of shiny golden coins were a sign of wealth and prosperity.  One way to increase the quantities of ‘coins’ was to echo the shape in elaborate art work, carvings, and statuary.  Not limited to constructive materials, Chinese chefs would cut steak into round coin-size pieces and serve them seared over stir fried broccoli.
Cut the steak in either coins or bite size pieces.  Searing, rather than browning, is the real money of the dish.  Add a few pieces of steak at a time to maintain the high temperature of the fry pan. The caramelization on the outside heightens the flavor of the marinated steak.  The juicy tenderness on the inside elevates this dish, worthy of serving the emperor.  Present on a platter of stir fried broccoli and garnish with tomato half coin circles. Now imagine you are dining in the Forbidden City because this dish was on the menu.

Click here for Helen’s Chinese Cooking Expertise

Prep Time: 15 Minutes | Cook Time: 15 Minutes | Yield: 4 Servings | Difficulty: Easy

The Sauce-Marinate
1 tsp minced Garlic
1 tsp Salt
3 Tbsp Soy Sauce

The Rest
1 lb 1/2 –inch thick Beef Tenderloin, cut into 1-inch pieces
7 Tbsp Vegetable Oil, divided
2 Broccoli bunches, about 1 1/2 lbs cut in small flowerettes
1/4 tsp Sugar
1/2 tsp Salt
Dash of Black Pepper
2 Tbsp boiling Water
1 Tomato, cut into half slices
5-6 slices Tomato

Preparation Instructions
1. Combine the marinate ingredients in a bowl, add the beef and stir to coat. Set aside for 20 minutes.

2. In the meantime, prepare the broccoli and tomato slices.

3. Heat a wok or large fry pan on high heat with 3 tablespoons of oil. Stir fry the broccoli with sugar, salt and pepper for 2 minutes. Add the boiling water and continue to stir fry 2-3 more minutes until crisp tender and water has evaporated. Remove to a serving plate and set a pan lid over it to keep warm.

4. Heat 4 tablespoons of oil in a medium non-stick fry pan on high heat. Frying the beef in 3 batches, sear the meat for about 30-60 seconds on each side. Don’t overcrowd or sear too many pieces at a time. As each batch is done, spoon over the broccoli.

5. Arrange tomato slices around the broccoli and serve with hot cooked rice.

Dish Designer
Exchange beef tenderloin for rib eye or fillet mignon.
• Exchange tomato slices for carrot slices.

Source—Ying Ling Lui
sauces over under and through

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