Ingredients

• Two 13.5 oz cans of coconut milk, plus half a can of water to rinse them out
• One heaping tablespoon of Mae Ploy Thai Green Curry Paste... the heapinger the better
• One freakishly enormous carrot, the kind you can get in an Asian grocery store in the US (or any farmer's market in Kyrgyzstan), sliced into diagonals cuz we're fancy
• A pound or two of frozen broccoli flowerets
• 3 small red bell peppers (or two medium ones), cut into one-inch chunks

Method

1. You will not use the crisper tray for this recipe.
2. Pour coconut milk, water, curry paste, and carrots into the pot.  Set to "sear/saute" at Hi5 with the pot covered for 10 minutes.
3. Pour in enough brocolli flowerets to fill the pot.  Continue at same heat uncovered for 10 minutes.
4. Check to see whether the brocolli is tooth-ready, per your preferences, but I think it's best to leave the broccoli with just a bit of crunch.
5. Toss raw bell peppers with everything else.  Yup, we want those in there raw.

Notes: 

You can serve it over rice, just like any other unimaginative chef, or better yet in a bowl as a soup, or, since we want to explore other grains, serve it over boiled wheat berries (for digestive health) or boiled millet or even quinoa, but if you use the latter make sure you look up how to pronounce.  For years I said "quinn-OH-uh."  Pretty damn embarrasing.

This is one of those recipes that really prove that simple cooking can be excellent.

Ingredients

• 4 Russet potatoes, peeled and cut into 1” chunks
• Frozen broccoli florets, enough to cover the bottom of the pot
• 1 tbsp Mae Ploy green curry paste, which should be available in the Asian section of huge gringo grocery stores or the Thai section of Asian grocery stores
• 4 Russet potatoes, peeled and cut into 1” chunks
• Frozen broccoli florets, enough to cover the bottom of the pot
• 1 tbsp Mae Ploy green curry paste, which should be available in the Asian section of huge gringo grocery stores or the Thai section of Asian grocery stores
• 1 tbsp olive oil
• Spices:
  Garlic powder
  Onion powder
  Pepper
  Chives
  Parsley
  Salt
• 4-6 cups of water

Method

1. Remove tray. Pour 2 cups of water in the pot. Add green curry paste. Whisk until the paste is dissolved in the water.
2. Pour broccoli into pot. Add enough water so that it comes half-way up the broccoli.
3. In a separate bowl toss the potatoes with the olive oil.
4. Sprinkle the spices all over the potatoes and toss the potatoes so that they are all coated.
5. Put tray in upper position. Place potatoes on tray in a single layer.
6. Set the Speedi to Speedi meals at 400°F for 11 minutes.

2023-04-19:  I cut up a small crown of broccoli into 1-2"pieces.  Sprayed the insert with oil.  Threw in the broccoli.  Sprayed it with oil.  Salt, pepper, granulated garlic.  Cooked for 9 minutes at 390 F, stirring every three minutes.  It turned out adequate:  still crispy, but also decently charred.  The broccoli was perhaps a touch crispier (i.e., not cooked to the center) than i would have liked.

Next time I think I'll toss the broccoli with more oil in a bowl, then add salt and pepper and garlic, then cook for 8 minutes at 390 F, stirring once at 4 minutes.

Ingredients:

• 8 cups fresh broccoli florets 1.5 lbs (24 oz broccoli) cut into bite-sized pieces
• ¼ cup olive oil
• 1 tsp garlic powder
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• ¼ tsp red pepper flakes
• ¼ tsp Hatch green chile powder (not in original recipe)
• 1 roasted lemon

Method:

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Place the broccoli florets and lemon halves on the baking sheet. Toss with olive oil, salt, and pepper, and spread evenly on the baking sheet.
• Roast 15 to 22 minutes or until browned around the edges. Squeeze a little lemon juice onto the broccoli and sprinkle with red pepper flakes, if desired.

Source:  https://www.loveandlemons.com/roasted-broccoli/#wprm-recipe-container-42137

2023-04-05:  Today I left out the lemon juice.  I really liked this recipe.  Definitely a repeater.

Ingredients

• 8 cups fresh broccoli florets 1.5 lbs (24 oz broccoli) cut into bite-sized pieces
• ¼ cup olive oil
• 1 tsp garlic powder
• ½ tsp sea salt
• ¼ tsp paprika
• ¼ tsp freshly ground black pepper

Method

1. Preheat oven to 450 degrees F.
2. Grease a large baking sheet, set aside.
3. In a small bowl mix together garlic powder, sea salt, paprika and black pepper. Set aside.
4. Place broccoli pieces in a large bowl, drizzle with olive oil and stir until evenly coated.
5. Sprinkle half of the spice mixture over the broccoli, stir and repeat with the second half and stir until evenly distributed.
6. Spread seasoned broccoli evenly on the prepared baking sheet.
7. Roast at 450 degrees for 14- 15 minutes, or until the broccoli is nicely roasted, stirring once halfway through. (Note: the size you cut the florets into will effect the baking time:  smaller florets = shorter bake time, larger florets = longer bake time; so keep that in mind!
8. If necessary, broil the broccoli for 1-2 minutes at the end of roasting time to crisp it up (I find this is only necessary if using frozen broccoli).
9. Remove from oven and serve immediately.

Source:  https://joyfoodsunshine.com/roasted-broccoli/

2023-04-02:  decent recipe.  Worth repeating.  Nothing astonishing.

Haven't tried this yet.

Ingredients

2 cups broccoli florets
2 cups chicken broth
1/2 cup of sharp cheddar cheese, plus extra for topping [freshly grated]
1 heaping cup of regular gouda cheese [freshly grated]
1 cup fresh carrots
2 small white onion
2 large cloves of garlic
1 cup half and half
3 Tbsp all purpose flour
3 Tbsp butter
1 bay leaf
1/4 tsp garlic powder
1/8 tsp ground nutmeg
1/8 tsp dried basil
1/8 tsp cayenne pepper
1/8 tsp salt
dash of ground black pepper, to taste

Method

1. Dice the onions, mince the garlic and shred the carrot.
2. For the broccoli :
3. Chop 2/3 of it into tiny florets and then take the remaining 1/3 and give it a rough chop so you have a few large pieces to add to the soup.
4. Place chicken broth, broccoli, onion, garlic, carrots, and bay leaf to a pot and cook over medium-high heat 8-10 minutes or until mixture comes to a boil.
5. Cook 4-6 minutes more or until broccoli is tender.
6. Once the broth is done, start your roux:
7. In a large pot, melt 3 tablespoons of butter on medium heat, whisking constantly.
8. Once melted, slowly add 3 tablespoons of flour as you continue to whisk.
9. Remove from heat and pour in the broth-veggie mixture and slowly stir in 1 cup of room temperature half and half.
10. Place on very low heat, uncovered.
11. Remove bay leaves from the pot and season with the above herbs and spices.
12. Add the cheddar and gouda cheese a handful at a time, stirring to melt the cheese after each addition.
13. Serve immediately in bowls or bread bowls.
14. Steam reserved broccoli in your microwave.
15. Garnish the soup with the reserved broccoli florets and a little extra grated cheddar.