Spicy Broccoli_1

Buying in bulk means getting creative. Especially when you come home with a gigantic bag of broccoli florets. Once separated into smaller containers it becomes apparent just how much there is to use up. One of the ways I determine what goes in ingredient-wise is to ask myself “what’s in the fridge and pantry?”

There are always shallots in my house. Shallots are like baby onions. They are small and potent. One shallot should be plenty for this recipe. Clean and cut the shallot the same as you would an onion. You should have about one tablespoon once chopped.

Sun dried tomatoes make this dish. Look for the healthiest possible option by reading the packaging. It has been impossible to find salt/sulfite free sundried tomatoes. But I have been able to find the healthiest ones at Whole Foods. If you find a brand with nothing added, give me a holler. Once chopped up you should have approximately two tablespoons of sun dried tomatoes.

We like food VERY spicy at my house. I added a whole teaspoon of chili flakes to this dish, but truthfully it may be too spicy for most. So I highly recommend using this seasoning to taste based on how hot you like your food. But keep in mind, several sources cite that spicy food is good for your metabolism.

Start off by pouring 2 to 3 tablespoons of olive oil into a medium pan along with the chopped shallots, sun dried tomatoes and chili flakes and heat for approximately five minutes on medium/low. Then add the broccoli crowns. I use about 12 ounces, but you can use any amount of broccoli you desire, increase the other ingredients accordingly. It is not a science experiment that will explode and hit the ceiling if the measurements are not spot on so feel free to eye ball the measurements based on your preferences. Cook the broccoli for about fifteen minutes or until they are the right color and texture.

Spicy Broccoli_2

Spicy Broccoli_3






Last week I mentioned a creative use for leftover herb crusted chicken. I get a bit brave when it comes to food, it’s the way I come up with new recipes and keep healthy eating fun. You may recall Valentine’s week I posted a recipe which included my homemade pesto recipe. So, what I did with the leftovers is I took the chicken, chopped it into cubes, and then heated it stove top in a small pan along with several scoops of pesto sauce. I served it alongside the spicy broccoli recipe and it was a hit.



1 Shallot (about 1 tbsp chopped)
1 pinch to 1 tsp chili flakes
2 tbsp sun dried tomatoes
2-3 tbsp olive oil