Tag Archives: organic

Broccoli–Oven Seared Sensation

Do you have broccoli haters in  your life?  Want to “wow” them with a new treatment that actually makes them long for you to prepare broccoli?  All you need to accomplish this great feat is: a blazing hot oven, smidgeon of salt, sugar and an even smaller smidgeon of pepper.  Are you intrigued?  I hope so.  Broccoli is on the super food list; finding a great way to present it to your dubious eaters is a task worth pursuing.  Don’t you agree?

Roasted Broccoli

One large bunch of broccoli

3 tablespoons extra virgin olive oil

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 teaspoon coarse black pepper

Oven prep:  put rack at lowest position; place a large rimmed baking sheet on the rack; turn oven to 500 degrees.  Yes, preheat to 500 degrees.

Cut broccoli stems off tops ( separate the tree tops from the trunks)

Peel the stems to remove tough outer sheaf.

Slice into 1/2 inch widths.

Place broccoli pieces into a large bowl. Mix oil with sugar and salt and a dash of pepper and drizzle over broccoli.

Toss with spatula to coat with oil.

Remove HOT pan from oven and quickly dump broccoli onto pan, spreading out the pieces.  It will SIZZLE!

Return to oven and bake for 9 minutes, until broccoli is nicely browned.

Serve to your broccoli haters….they will be amazed at the sweet, mellow flavor of this much maligned vegetable.


This recipe is just one of the reasons I renewed my subscription to Cook’s Illustrated.


This recipe is linked to Fight Back Friday @ http://www.foodrenegade.com/fight-back-friday-april-20th/



Filed under Eating well, Gluten Free, Grain Free, Lunch, Side Dishes, Vegan

Organic Chocolate Toffee Cookies

If it weren’t for cookies, especially homemake cookies with wonderful ingredients, I would be a size 6.  I’m sure of it.  Nothing beckons me quite like cookies.  Especially in the morning with my coffee.  Hence, all the posts about biscotti.   Of course, the all-time favorite cookie in the WORLD,  must be chocolate chip.  This particular recipe is a great addition to my collection.  It makes a small amount for those of you who don’t eat cookies for every meal (no names mentioned).  You don’t have to soften the butter to room temperature….ya-dah, ya-dah.  From assembling the ingredients–

to cookie in hand in less than an hour.

Organic Toffee Chocolate Cookie

Heat oven to 350 degrees.  Prepare cookie sheets with parchment.

(Side note– this is the best way to have wonderful results–parchment makes all the difference in perfectly formed cookies.)

Melt in microwave:

1 cube butter and let cool while you prepare the rest of the ingredients.

Whisk together:

1 cup + 1 tablespoon white whole wheat flour

1/4 teaspoon salt

1/4 teaspoon baking soda

In mixer, pour cooled,melted butter over

1/3 cup packed light brown sugar

1/3 cup sugar

Beat for 2 minutes.


1 egg

1 teaspoon vanilla

Mix until well blended.

Using a spatula or wooden spoon, gently fold in dry ingredients.

Chop into small chunks and add to dough

3.5 ounce Green & Black’s Organic Toffee Milk Chocolate Bar

Place small balls of dough on your prepared sheets.

Bake approximately 15 minutes or until light brown on edges.  Cool pan on rack.  Makes about 24-30 cookies.

Perfect :).



Filed under Breakfast, Tea time