1
Sugar Snap Pea and Cauliflower Casserole
2
Lime Sugar Snap Pea Lentils
3
Buttered Cabbage and Rice – 20 Minute Meal
4
Simple Pea Garden Pasta
5
How to Freeze Sugar Snap Peas (Without blanching!)
6
Slow Cooker Macaroni and Cheese With Sugar Snap Peas
7
Frozen Vegetable Recipes and Why Frozen Veggies Rule!
8
Baked Sugar Snap Peas
9
Broccoli Spaghetti Pasta
10
Chinese Fried Rice With Lettuce
11
Hot and Sour Udon Noodle Soup
12
Homemade Chinese Pork Wonton Soup
13
Fresh Veggies Pasta Dish
14
Chicken and Broccoli In White Sauce
15
Chinese Takeout Chicken and Broccoli
16
Egg Drop Soup with Sugar Snap Peas and Greens

Sugar Snap Pea and Cauliflower Casserole

CHEESY Sugar Snap Pea and Cauliflower Casserole! This loaded recipe is simple to make with fresh vegetables and cream of mushroom soup. I love serving this easy to make casserole as a chicken side dish or a vegetarian main dish. During the Summer I always use fresh cauliflower and sugar snap peas straight from the garden!

When the garden gives you 7 pounds of cauliflower and 8 pounds of sugar snap peas in one week, you make Sugar Snap Pea and Cauliflower Casserole!   And you add shredded cheddar cheese, because you should always add cheese on top!
CHEESY Sugar Snap Pea and Cauliflower Casserole! This loaded recipe is simple to make with fresh vegetables and cream of mushroom soup. I love serving this easy to make casserole as a chicken side dish or a vegetarian main dish. During the Summer I always use fresh cauliflower and sugar snap peas straight from the garden!

This is usually how it goes during garden season.   July brought us a big harvest of cauliflower and sugar snap peas, where we picked 8 pounds of peas last week and I’ll probably be picking 10 more pounds this week.  Sugar snap peas are best fresh so I’m always excited to create recipes that use multiple cups of them (this recipe uses 5 cups of peas!).   
CHEESY Sugar Snap Pea and Cauliflower Casserole! This loaded recipe is simple to make with fresh vegetables and cream of mushroom soup. I love serving this easy to make casserole as a chicken side dish or a vegetarian main dish. During the Summer I always use fresh cauliflower and sugar snap peas straight from the garden!

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Lime Sugar Snap Pea Lentils

Lime Lentils with Sugar Snap Peas is a delicious healthy side dish made in less than 30 minutes.  These make a fantastic dish to serve with chicken or to have on the holiday dinner table.  Recipe uses 2 cups dry lentils and 1 1/2 cups fresh sugar snap peas.  

I first made these Lime Lentils during the Summer when we were in peak Sugar Snap Pea season.  I loved how easy they were to make.  I loved how economical the dish was (dry lentils are cheap!).  I loved how fresh the dish tasted due to the crunch of the peas.   A few months later it’s still one of our favorite side dishes.

Lime Lentils with Sugar Snap Peas is a delicious healthy side dish made in less than 30 minutes. These make a fantastic dish to serve with chicken or to have on the holiday dinner table. Recipe uses 2 cups dry lentils and 1 1/2 cups fresh sugar snap peas.

You’ll  need 1 1/2 cups sugar snap peas. The fresher the better.  These were just picked from the garden.
Lime Lentils with Sugar Snap Peas is a delicious healthy side dish made in less than 30 minutes. These make a fantastic dish to serve with chicken or to have on the holiday dinner table. Recipe uses 2 cups dry lentils and 1 1/2 cups fresh sugar snap peas.

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Buttered Cabbage and Rice – 20 Minute Meal

Thank you Success® Rice for sponsoring this post. Check out Success® Rice, the ultimate mealtime staple for busy back-to-school schedules.

Buttered Cabbage and Rice is a comfort food recipe that only takes 20 minutes from start to finish!  It’s a great back to school dinner recipe! 

This is a easy comforting meal filled with vegetables from the garden that I hope you’ll love as much as I do.   Right now kids are going back to school, creating havoc on the Fall schedule.  There’s school, sports, activities, homework and there’s also you! Don’t forget to take care of you!  I wanted to create a recipe that would be ready in 20 minutes that is still wholesome with fresh ingredients – a meal you’ll feel good about serving the family. Enjoy!
Buttered Cabbage and Rice is a comfort food recipe that only takes 20 minutes from start to finish!

The main vegetables in this recipe are cabbage and peas, 2 things that we have in abundance right now in the garden.   I’ve always liked cabbage, but this Summer I turned into a real cabbage lover.  I can’t get enough of it, especially sauteed and buttered!  Yum.   Our sugar snap peas are coming to a end this season, what’s left is those monster peas that are busting through the pods.   The recipe calls for 1/2 peas so you can either use frozen peas (cook them first) or you can shell fresh peas.   Use whatever you hand on hand and is easiest.  
Buttered Cabbage and Rice is a comfort food recipe that only takes 20 minutes from start to finish!

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Simple Pea Garden Pasta

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Ronzoni, but all my opinions are my own. #pmedia #RonzoniSummer  http://my-disclosur.es/OBsstV

There is a strong possibility that while you are reading this I am daydreaming about this pea pasta for dinner. During the Summer time when it’s peak garden season this is our go to dinner that we have a few times a week.  Once we start harvesting sugar snap peas by the pound (right now there’s over 10 pounds worth in my fridge!) then we start to sing “It’s pasta time..”.  
Simple Pea Garden Pasta _16

Let’s start at those fresh ingredients, just picked from the garden.  There’s sugar snap peas, chopped lettuce, radishes and one gorgeous tomato.  I counted the roma tomatoes a few days ago and there’s over 200 on the plants ready to turn red. July is going to be tomato time!
Simple-Pea-Garden-Pasta-_27

 

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How to Freeze Sugar Snap Peas (Without blanching!)

EASY Step by Step Instructions on how to freeze Sugar Snap Peas without blanching! This is a simple way to preserve your Summer Sugar Snap Peas to last for months without needing to can them!  I love freezing peas to use in Winter soups, casseroles and stir fry meals!

We always grow sugar snap peas twice a year, once in the Spring and once in the Fall.  With close to a hundred plants, we end up with big harvests, often picking over 10 pounds of peas a week.   With that many peas it’s hard to keep up with eating them fresh so I wanted to show you how I freeze them to last for months.  Often I don’t have the extra time to blanch and dry the peas, so this is a easy no fuss way to freeze sugar snap peas without blanching.  (PS.  What else works great this way? Bok Choy!)

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Slow Cooker Macaroni and Cheese With Sugar Snap Peas

Who doesn’t love macaroni and cheese? In this recipe we’re going to mix a comfort food favorite with some garden fresh sugar snap peas!  It’s the perfect combo of creamy and crunchy!

Lately I’ve been wearing 2 winter coats at the same time, it’s that cold.  Last night I was standing in the shower and was unsure if I was still freezing or the water was so hot it was burning me.  It’s that cold.   When I get home from work I grab all the cats at once, hold them against me and don’t’ release them until I am warm.  Ok, it doesn’t matter if I’m cold, I always do that. 

The storm last week in NYC wasn’t as bad as expected but we are expecting a little more snow today.  4 inches or 10 inches?  Who knows.   What I know is that all I want is warm food all the time during the Winter. It’s soup for lunch.  It’s a warmed up brownie for a late afternoon snack.  It’s tea nonstop.  And it’s this Slow Cooker Macaroni and Cheese With Sugar Snap Peas for dinner.   

Slow Cooker Macaroni and Cheese With Sugar Snap Peas_1

 

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Frozen Vegetable Recipes and Why Frozen Veggies Rule!

The coldness suddenly hit last weekend.  One week it was fine with a thin sweater, then suddenly it’s tights, long sweater, winter coat and hat.

One thing that comes with the Winter is lack of fresh fruits and vegetables.  For us, the garden will still be growing a few vegetables under greenhouses, but there will be no peas, no corn and no carrots.    Farmers markets will be closed, or only selling hearty greens.  Grocery stores will have vegetables, but they won’t taste fresh as they’ve been shipped and prices will raise.  You’ll suddenly see raspberries for $7 instead of the $1.50 you were paying in June.  Oh and corn on the cob?  If you’re in a cold location, good luck seeing it until next Summer.

So how do you get your vegetables during the Winter?  Here’s what I suggest, frozen vegetables!

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Baked Sugar Snap Peas

HEALTHY Baked Sugar Snap Peas are easy to make and ready in 8 minutes!  Sprinkle with garlic, thyme and salt for a healthy snack!  Adults and kids both love this easy delicious pea recipe!  

It’s a bit funny that I’m posting this recipe just as about we’re to tear up our green beans and plant our Fall sugar snap peas.    Soon our boxes will be cleaned out with long beans and the sugar snap pea seeds will be put into the ground.  Then we’ll start the watch of seeing the peas grow from sprouting from the ground to seeing who can make it to the top of the fence first.

Every year we grow sugar snap peas twice because we just can’t get enough.   They are a favorite crunchy snack but they also go hand in hand with some of our favorite meals.  Give me some sugar snap peas, pasta and a little olive oil and you got a big bowl of happiness.

HEALTHY Baked Sugar Snap Peas are easy to make and ready in 8 minutes! Sprinkle with garlic, thyme and salt for a healthy snack! Adults and kids both love this easy delicious pea recipe!

With a big harvest of peas I wanted to come up with a recipe that took them to that extra step of yum?  Result: Baked Sugar Snap Peas.

After you’re done the fun process of removing all the stems from the peas you’re pretty close to a finished meal as these only have to be baked for 7-8 minutes.

Baked Sugar Snap Peas are easy to make and healthy for you! Sprinkle with garlic, thyme and salt and bake for 8 minutes.

 Baked Sugar Snap Peas are easy to make and healthy for you! Sprinkle with garlic, thyme and salt and bake for 8 minutes.

They’re baked with a few simple ingredients, olive oil, garlic, thyme and sea salt. That’s it.

Baked Sugar Snap Peas are easy to make and healthy for you! Sprinkle with garlic, thyme and salt and bake for 8 minutes.

Baked Sugar Snap Peas are easy to make and healthy for you! Sprinkle with garlic, thyme and salt and bake for 8 minutes.

And the result is the most delicious peas you’ve tasted! I’m almost tempted to just eat these with a fork.. don’t they look yummy?

Baked Sugar Snap Peas are easy to make and healthy for you! Sprinkle with garlic, thyme and salt and bake for 8 minutes.

Baked Sugar Snap Peas are easy to make and healthy for you! Sprinkle with garlic, thyme and salt and bake for 8 minutes.

Baked Sugar Snap Peas are easy to make and healthy for you! Sprinkle with garlic, thyme and salt and bake for 8 minutes.

Serve as a side dish or throw in a big bowl of pasta with some other vegetables (I love broccoli + radishes).  Baked Sugar Snap Peas are easy to make and healthy for you! Sprinkle with garlic, thyme and salt and bake for 8 minutes. 

Enjoy!

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Baked Sugar Snap Peas

HEALTHY Baked Sugar Snap Peas are easy to make and ready in 8 minutes! Sprinkle with garlic, thyme and salt for a healthy snack! Adults and kids both love this easy delicious pea recipe!

Ingredients

  • 1/2 pound sugar snap peas
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon dried thyme
  • sea salt to taste

Instructions

  1. Preheat oven to 450 degrees.
  2. Put sugar snap peas in a single layer on a baking sheet covered in aluminum foil. Coat peas with olive oil. Sprinkle garlic, thyme and salt on peas and mix around so coated.
  3. Bake 7-8 minutes.
  4. Serve and enjoy.

Recipe Notes

This makes a great side dish or serve with pasta.

HEALTHY Baked Sugar Snap Peas are easy to make and ready in 8 minutes! Sprinkle with garlic, thyme and salt for a healthy snack! Adults and kids both love this easy delicious pea recipe!

 You may also like:

Broccoli Spaghetti Pasta
Broccoli Spaghetti Pasta_3

Bok Choy and Garlic Over Pasta
Bok Choy and Garlic Over Pasta_5

Egg Drop Soup with Sugar Snap Peas and Greens
Egg-Drop-Soup

 

 

 

Broccoli Spaghetti Pasta

This Broccoli Spaghetti Pasta dish is great because it’s quick, easy, fresh and full of flavor.  

Did you guys like yesterday’s post full of beautiful heads of broccoli fresh from our rooftop? Then I guess you wouldn’t be surprised to see a broccoli recipe posted today!  

This Broccoli Spaghetti Pasta hits all the right spots for dinner.  It’s quick.  It’s easy.  It’s fresh.  It’s full of flavor.  Not only is there broccoli in here but we also add in our favorite sugar snap peas.  The peas aren’t cooked so they supply a nice crunch which screams Summer!  The broccoli is simmered in chicken broth and then it’s added to the pasta to just coat everything in flavor.   

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Chinese Fried Rice With Lettuce

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Thanks to Minute® Rice for sponsoring this easy to make Fried Rice recipe post.  All opinions are my own.    

This Chinese Fried Rice recipe is full of vegetables and tastes just like Takeout! 1 1/2 cup of lettuce is used making this a great way to use up your garden lettuce!

We have a ton of lettuce right now in our garden. You might have seen a sneak peak of our lettuce earlier this week in the Garden Update, but if you saw my refrigerator today you might go running in fear!  Lettuce is awesome, but when you have multiple giant lettuce heads staring at you with eyes that say “Eat me before I go bad” then you start to feel the stress!   That is one reason (there’s many) that I love gardening, it makes me explore ingredients and go outside my regular cooking box.   I have a few recipes coming up in the next week that involve lettuce and they’re all ones that I wouldn’t traditionally think of adding lettuce but since I want to use my harvest I get to have some kitchen fun and do some new ideas.   Because of this Chinese Fried Rice with Lettuce was born!

This Fried Rice is delicious and so full of vegetables.  It tastes just like Takeout Fried Rice but because you’re making it in your own kitchen you can be sure it’s much healthier for you!   Many times you throw vegetables in your rice but often times lettuce gets looked over… but not here!  In this recipe we’re going to throw a ton of chopped up lettuce and eat away!    

This Chinese Fried Rice recipe is full of vegetables and tastes just like Takeout! 1 1/2 cup of lettuce is used making this a great way to use up your garden lettuce!

This Chinese Fried Rice recipe is full of vegetables and tastes just like Takeout! 1 1/2 cup of lettuce is used making this a great way to use up your garden lettuce!

I love how easy and filling rice can be.  Did you know September is National Rice Month?   Perfect timing for this recipe!  I usually use White Rice for this recipe but you could also use Whole Grain Brown Rice.   Minute® Rice is the best for weeknight meals because it’s quick and easy prepare.  We always have some in our pantry!  You’ll have great-tasting fluffy white rice in just 5 minutes if you use Minute® White Rice. If you prefer the nutty, rich flavor of brown rice then your Minute® Whole Grain Brown Rice will be ready in 10 minutes.   Both Minute Brown and White Rice are gluten free and non GMO, so this is perfect for a gluten free diet too!

For more recipe ideas using Minute Rice make sure to sign up for the The Riceipe Club!

This Chinese Fried Rice recipe is full of vegetables and tastes just like Takeout! 1 1/2 cup of lettuce is used making this a great way to use up your garden lettuce!

Enjoy this Chinese Fried Rice With Lettuce for dinner sometime soon!

This Chinese Fried Rice recipe is full of vegetables and tastes just like Takeout! 1 1/2 cup of lettuce is used making this a great way to use up your garden lettuce!

 

Chinese Fried Rice With Lettuce
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Ingredients
  1. 2 cups uncooked instant rice
  2. 2 cups beef broth
  3. 2/3 cup chopped carrots
  4. 3/4 cup frozen green peas
  5. 2 tablespoons vegetable oil
  6. 3 eggs
  7. 1 1/2 cup chopped lettuce
  8. 2 tablespoons soy sauce
  9. 1/4 cup oyster sauce
  10. sesame oil to taste (don't skip this!)
Instructions
  1. Cook rice according to box. Instead of water, cook rice in beef broth.
  2. In a small pot boil carrots in water for 3 minutes. Drop frozen peas into water, boil for 1 more minute, drain.
  3. Heat large pan over medium high heat. Pour in vegetable oil then stir in carrots and peas. Cook for 1 minute.
  4. Crack in eggs and stir them quickly to scramble them with carrots and peas.
  5. Add in cooked rice, lettuce, soy sauce and oyster sauce. Stir to combine everything together.
  6. Add sesame oil to taste on top. Stir again.
  7. Serve and enjoy!
Brooklyn Farm Girl https://brooklynfarmgirl.com/

This Chinese Fried Rice recipe is full of vegetables and tastes just like Takeout! 1 1/2 cup of lettuce is used making this a great way to use up your garden lettuce!

This is a sponsored post written by me on behalf of Minute® Rice.

Hot and Sour Udon Noodle Soup

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

I made this soup a few nights ago and I loved every bit of it, especially how long it takes to make.  Want some delicious Chinese soup in less than 15 minutes? Done.  You just throw in your soft doughy udon noodles, your vegetables (want more vegetables? pile them in!), your broth and some seasoning and your soup is done.  
Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

 Can we also talk about how delicious udon noodles are? I found this pack of noodles in my local grocery and immediately knew they were destined to be in a soup.
Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

 

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

 Enjoy this soup, let me know how you like it!

Hot and Sour Udon Noodle Soup
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Ingredients
  1. 6 cups vegetable stock
  2. 1 1⁄3 cups snow peas, ends trimmed and cut (can also use frozen peas)
  3. 1 can baby corn
  4. 1 bunch chopped bok choy
  5. 3 green onions (white and green parts) coarsely chopped
  6. 1⁄4 cup low-sodium soy sauce
  7. 1⁄4 cup rice wine vinegar
  8. 2 1⁄2 teaspoon sesame oil
  9. freshly ground black pepper to taste
  10. 1 lb udon noodles
Instructions
  1. In a large pot, combine vegetable stock, snow peas, baby corn, bok choy, green onions, soy sauce, vinegar, sesame oil and black pepper to taste. Bring to a boil over medium-high heat. Reduce heat to low and cook, uncovered, for 5 minutes or until vegetables are tender.
  2. Add noodles. Increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 5 minutes or until noodles are tender.
Notes
  1. For a more heartier soup you can add broccoli florets, bamboo shoots, water chestnuts or 1 inch cubes of tofu. Add this when you add the bok choy.
Adapted from 125 Best Vegan Recipes Cookbook
Adapted from 125 Best Vegan Recipes Cookbook
Brooklyn Farm Girl https://brooklynfarmgirl.com/
Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

Homemade Chinese Pork Wonton Soup

Homemade Chinese Pork Wonton Soup recipe, just like your favorite Chinese restaurant makes!

Earlier this week Matthew and I celebrated 11 years together.    I met Matthew during my first few weeks at Art School in Pittsburgh in 2002.   Months later, we were dating.  Months after that, we moved in (with Essy!).   11 years later, we’ve changed locations, added a few furry children to the family and are still doing out art together.  What else do we do together?  We cook in the kitchen.

I would say that I cook the majority of the meals that we eat for dinner, but once in a while Matthew cooks up dinner and it’s always delicious.   One recipe he’s really into and made it his goal to perfect was homemade wonton soup.   Wonton soup is a favorite of ours and is one of the most popular things we order from Chinese takeout, but we wanted to make it ourselves, including making the wontons from scratch.   Matthew was on a wonton kick for a few weeks, where he spent many nights in the kitchen rolling dough and trying different filler contents to add to the wontons.    I have to say this recipe is the real deal and it receives a 10/10 on the “I Love You!” scale.

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Fresh Veggies Pasta Dish

This is one of those recipes that I cannot count the amount of times we have had it.  25? 50? 100? 200?  More?  

During the garden season it becomes a staple and we have it a few times a week.  It’s simple, it’s delicious, and you can totally customize depending on the vegetables you have on hand to use.  We usually always have it with carrots and sugar snap peas, but don’t be scared to experiment with your own loved veggies!   Maybe one week you have a bunch of kale left over and some radishes, throw it in!    This pasta dish is known as “Matthew’s Pasta Dish” in our house as he is always the chef of it.   Many times during the summer we make smaller bowls for lunch.  Sometimes we even have a bowl of it at night in bed.   It’s a win win situation all around.

Speaking of carrots,  many of you seemed pretty pumped for the upcoming garden season and are interested in starting your own garden.   If I could recommend a easy vegetable to start out with, it would definitely be carrots and radishes.  Carrots because they are pretty easy to grow, you just kind of plant them and they grow (ok maybe a bit more, but basically).  Radishes are great because the turn around is less than a month, and in gardening some quick satisfaction really makes you feel real good.

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Chicken and Broccoli In White Sauce

Chicken and Broccoli In White Sauce is a savory Asian recipe that uses a creamy sauce. Your family will fall in love with it!

Do you love chicken and broccoli as much as I do?  Goodness, I just love it.  This is the chicken and broccoli recipe I love dearly and I have gotten such nice comments, emails and messages about it – I’m so glad you love it as much as I do!  

I was in Chinatown a few weeks ago where I was feeling hungry after acupuncture so I ran across the street to a shop called “Excellent Dumpling House”.    There I got some Chinese takeout goodies to go, along with a amazing pork dumpling.    While I was waiting for my order to be done so many people came in and ordered the Chicken and Broccoli in White Sauce.   My eyes rose every time someone ordered it,  I had never heard of this at a Chinese restaurant.  So I did what everyone else would do, I took out my phone and begun googling furiously.

In the next week, something was telling me to make this dish. I received not one, but two completely random comments and email asking me if I had a Chicken and Broccoli in White Sauce recipe.  Can you believe that?  First in line, then real life questions.    It’s like I was meant to make this.

This is a great dish that is creamy and full of yummy vegetables (hello broccoli, sugar snap peas and carrots).  It’s more rich than your usual Chicken and Broccoli due to the  sauce which is made with heavy cream and Parmesan cheese.

Next time you’re in the mood for Chicken and Broccoli, give this dish a shot, I hope you enjoy!

Chicken and Broccoli In White Sauce is a savory Asian recipe that uses a creamy sauce. Your family will fall in love with it!

Chicken and Broccoli In White Sauce is a savory Asian recipe that uses a creamy sauce. Your family will fall in love with it!

Chicken and Broccoli In White Sauce is a savory Asian recipe that uses a creamy sauce. Your family will fall in love with it!

Chicken and Broccoli In White Sauce is a savory Asian recipe that uses a creamy sauce. Your family will fall in love with it!

Chicken and Broccoli In White Sauce
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Ingredients
  1. 1 pound cooked chicken breast - cut up into bite size pieces
  2. 1 carrot - peeled and cut up into bite size pieces
  3. 1 cup sugar snap peas - cut into thirds
  4. 1 head broccoli - cut up into florets
  5. 1/4 cup butter
  6. 1 cup heavy creamy
  7. 1 clove garlic - minced
  8. 1 1/2 cup Parmesan cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. While oven is preheating melt butter in a saucepan over medium heat. Add heavy cream and simmer for about 5 minutes
  3. Add mined garlic and Parmesan cheese to heavy cream mixture, stirring until combined and completely melted and creamy.
  4. In a baking dish, layer your chicken on the bottom. Then spread your vegetables on top.
  5. Pour your creamy Alfredo sauce on top to cover.
  6. Bake for 20 minutes.
  7. Enjoy!
Brooklyn Farm Girl https://brooklynfarmgirl.com/
Chicken and Broccoli In White Sauce is a savory Asian recipe that uses a creamy sauce. Your family will fall in love with it!

Chinese Takeout Chicken and Broccoli

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!

When I get Chinese takeout I usually order:

Chicken & Broccoli
Broccoli & Garlic Sauce
Shrimp & Broccoli
Lo Mein with Added Broccoli

Do you see the broccoli love?

I have been trying to perfect a takeout restaurant version of chicken and broccoli for many years.   I was close but the broccoli was never perfectly crunchy, the sauce was too thick, the sauce was too thin, the taste was off.  But finally, finally!  I shake my fist at you chicken and broccoli because I did it!  It was a great moment sitting down at dinner to eat this and hear the cheers from both my and Matthew’s mouths.  It’s really good.  I don’t think I can ever order takeout again if I know it’s this easy (and much more healthier) to make at home.  

If you love Chinese Takeout Chicken and Broccoli, you will like this version.   Alot!

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!

Chinese Takeout Chicken and Broccoli
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Vegetables
  1. 1 head of broccoli, cut up into florets
  2. 1 small green pepper - cut up into small slices
  3. 3/4 cup sugar snap peas - chopped into thirds
For the chicken marinade
  1. 1 pound boneless skinless chicken breasts - cut up into bite size pieces
  2. 1/2 teaspoon baking soda
  3. 1 teaspoon sugar
  4. 2 teaspoons cornstarch
  5. 1 tablespoon low sodium soy sauce
  6. 1 tablespoon water
  7. 2 tablespoons vegetable oil
For the sauce
  1. 1/4 cup + 1 tablespoon low sodium soy sauce
  2. 2 tablespoons brown sugar
  3. 4 cloves garlic - minced
  4. 2 tablespoons flour
  5. 1 tablespoon rice cooking wine
  6. 1 teaspoon sesame oil
  7. 1 tablespoon vegetable oil
Additionally
  1. 1 tablespoon vegetable oil to fry in
  2. 1/2 cup water
Instructions
  1. Mix your marinade ingredients in a bowl - add your bite size chicken pieces and stir. Set aside.
  2. Mix your sauce ingredients in a bowl - set aside.
  3. Steam broccoli for 3 minutes, drain - set aside.
  4. Heat up 1 tablespoon vegetable oil in a large skillet over medium high heat. Add the chicken, it's marinade and 1/2 of the sauce mixture. Keep cooking until chicken is fully cooked.
  5. Add steamed broccoli, sugar snap peas, green pepper and remaining sauce with 1/2 cup water.
  6. Cook for about 3-4 minutes until sauce thickens up.
  7. Serve and enjoy!
Adapted from a teaspoon of happiness
Brooklyn Farm Girl https://brooklynfarmgirl.com/
Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!
Oh garden greens, I love you.   I picked some fresh broccoli, green peppers and sugar snap peas.  You can omit the sugar snap peas if you want to, but I would highly recommend keeping them in. It gives it a great additional crunch!   

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!
You want your chicken to be cut up into bite size pieces, and then you let them marinate for a bit until you are ready to move on to the next step with them.

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!
This is the magic sauce that holds everything together.  It’s the sauce I have fought with to get just right.  It was a glorious moment!

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!
The sauce turned out so well due to these 3 great ingredients.  I’ve really come to love sesame oil in cooking the past few years.  PS. Make sure you use low sodium or lite soy sauce, we want to cut back on the salt in this recipe.

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!
And when it’s all done you will have one beautiful skillet full of chicken and broccoli.  

Chinese Takeout Chicken and Broccoli. You will never order takeout Chinese again after you learn how easy (and healthy!) it is to make yourself!Dive right in, it’s delicious!

Chinese Takeout Chicken and Broccoli

Egg Drop Soup with Sugar Snap Peas and Greens

Do you love soup? Do you love chinese restaurants? Do you love chinese restaurants soup? Ok, then this is for you!  What is your favorite soup from chinese restaurants?  There’s wonton, which I love.  Then there’s shrimp noodle which is great.  Then there’s this….

This is egg drop soup and it’s so good.  

 Egg Drop SoupIMG_3169

Can you believe it takes 10 minutes to make? I’m not kidding. And you can customize it if you’d like.  Maybe you’d like to add some onions or carrots, that would be good too! For this recipe I wanted to use some fresh garden harvest so I threw in some sugar snap peas and salad greens – *pats self on back * – good choice.  The salad greens wilt because of the hot broth making them perfect for this soup.  The sugar snap peas still keep their snap and crunch so it’s a nice bite to the soup.  

I hope you try this soup. I really really do!

Egg Drop Soup

Egg Drop Soup with Sugar Snap Peas and Greens
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Ingredients
  1. 4 3/4 cups low sodium chicken broth
  2. 1/4 teaspoon ground ginger
  3. 1/4 teaspoon salt
  4. 1 1/2 tablespoons cornstarch
  5. 3 eggs
  6. 1/2 cup ripped salad greens
  7. 1/2 cup chopped sugar snap peas
Instructions
  1. Heat up your chicken broth in a pot. Take 3/4 cup out of it and set aside.
  2. Add salt and ginger to chicken broth in pot. Bring to a boil.
  3. In your reserved 3/4 cup chicken broth, add cornstarch and stir until smooth. Set aside.
  4. In a bowl whisk your 3 eggs together with a fork.
  5. Add your greens and sugar snap peas to boiling chicken broth.
  6. With a fork, drizzle your eggs into the boiling chicken broth a little bit at a time. Once it hits the broth it will cook right away.
  7. Add your cornstarch broth mixture now and stir until it's all mixed.
  8. Enjoy!
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Step by Step:

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You need 4 and 3/4 cups of chicken broth for this.  I usually always use bouillon cubes for my broth but you can use the packaged stuff too.  Whatever you do though, use low sodium broth.  When I first made this without low sodium broth I found it way too salty.  If you absolutely have to use regular broth, I would omit the additional salt the recipe calls for.   When your chicken broth is boiling, remove 3/4 cup of it and set aside, we’ll use this later.

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My beloved sugar snap peas picked from the garden.  

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Then you de-string them.  Is that a word de-string? I don’t know but that’s all I could come up with.

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Then chop them up into bite size pieces. I usually cut each pea up into 2 or 3 pieces.

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Then grab your salad greens, I just picked these from the garden so I threw them in a bag to keep chilled.

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Rip them up, no certain way, just rip them up.

Great! Now your vegetables are set.
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Remember that chicken broth you set aside? Now we’re going to use it to thicken the soup.  

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Add your cornstarch and stir, stir, stir until it’s smooth. 

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Now we want to get the eggs ready for this soup.

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Take 3 our and whisk with your fork.

I couldn’t take any pictures of the process of dropping in vegetables, eggs as I don’t have a 3rd arm (one day?) but after you put everything in and add your cornstarch broth to thicken…

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Then your delicious egg drop soup will be ready!

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It’s a  messy looking soup, but it’s also a pretty looking soup.   I love the greens in it.

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Sit down and enjoy, I hope you like it!

 

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