Creamed broccoli

A little garlic, cream, and parmesan transform ho hum frozen broccoli to a delicious side dish that even my 5-year-old, hot-dogs-for-breakfast kid will eat.

Take me to the recipe!

I don’t actually feed my kid hotdogs for breakfast, but he WISHES that I would. I’m pretty sure he’s cried about it at least once this week.

How are you all feeling about your kids’ nutrition during quarantine? I know I’ve been eating like a maniac for a few reasons. First, I’m nursing, so I need at least 10,000 calories a day, right? Second, we can’t go anywhere or do anything, so we’ve definitely been using food as recreation, pleasure, and fun; all of the things we used to get outside of our house and with people besides one another. Third, I’m awake so many more hours per day with a newborn that I have more time to graze in a fatigued stupor.

All of this has set a really bad example for my kid. He wants to eat only comfort, pleasure foods and I’m too tired to fight it a lot of the time. Also, he’s kind of a jerk when he’s hungry, which I’m pretty sure is genetic. This broccoli has been helpful because I feel good about him eating something green and he feels good about eating something with cream and cheese.

I’m really trying not to sweat the eating too much. I think we’re all feeling like some degree of failure if the number of “It’s okay to______ or not to _______during quarantine” think pieces I’ve seen is any indication. It’s hard to do anything all the time. Like I always say, too much of a good thing is still too much. Family time is great, but no one gets a break from each other. I like being a homebody, but what I wouldn’t give for a playdate so my kid could destroy someone else’s house for a change.

If eating a fourth cookie means I can laugh at the AWFUL haircut my husband gave M and not cry with rage because he looks like Eleven from Stranger Things, so be it.

A couple of notes:

• This recipe is barely adapted from one I found on epicurious. Some commenters didn’t love it, but extra Parmesan and garlic really help, I think.

• This is a little soupier than other “creamed” things like spinach or corn. A lot of recipes call for a roux, which I opted against because I wanted this recipe to be fast and also, AP flour is about as scarce here as toilet paper or hope. What? Too dark??

• I kind of like the soupyness because we all have enough homemade bread to last until the next pandemic, right? So we need something to sop up with all those carbs. This is also nice tossed with some noodles or zoodles or the like.

• I use frozen broccoli for this recipe because I feel like that might be more accessible currently, but you can definitely use fresh broccoli.

• If you don’t have a shallot, sub in some really finely minced onion or just another clove of smashed garlic.

• When I say “well-smashed” I really want you to give the garlic a good squish with the side of your knife. Get aggressive. You want each clove to be in several pieces.

Creamed broccoli

1 bag frozen broccoli or 1 large head of raw broccoli (about 4 cups of florets and stems)
1 Tbsp butter
4 large garlic cloves, smashed well
1 large shallot, thinly sliced
1 cup heavy cream  
½ cup grated parmesan cheese
Salt and pepper to taste

Yield: About 3-4 cups of broccoli
Time: 15 minutes, all active

In a large bowl, microwave the frozen broccoli until completely defrosted, about 4 minutes. Drain and place the broccoli on a paper towel while making the sauce.

If using fresh broccoli, bring a large pot of water to a boil and drop in the florets. Cook for 3-4 minutes and drain. Set on a paper towel to dry while making the sauce.  

In a medium pot, melt butter over a medium flame. Add the garlic and shallots and cook until fragrant, about one minute, reducing the heat if the shallot or garlic start to burn.

Add the cream and allow it to bubble. If it isn’t coming to a boil, increase the heat slightly. Similarly, if the cream is scalding or bubbling too fast, reduce the heat slightly. You want the cream to bubble pretty vigorously and it’s okay if it bubbles up and seems to expand, but we don’t want browning or burning.

Keep a close watch and stir occasionally until the cream has reduced and thickened so that when you scrape the bottom of the pot, the liquid doesn’t immediately re-cover the metal, about 4-5 minutes.

Add the parmesan and stir until melted, about 30 seconds.

Carefully taste the sauce (don’t burn your mouth!) and season with salt and pepper.

Add the broccoli and cook, stirring, until the sauce has covered the broccoli to your liking. The broccoli will release some water and thin out the sauce.     

Cashew and blueberry granola

Granola may seem like something that’s easier to buy in a store, but let me set the record straight: Homemade granola is simple, fast, and so much healthier than most of the commercially made stuff. Also, it makes your house smell amazing.

Take me to the recipe!

Let’s talk about granola and kids. I love granola because it’s a fun topper for lots of different things: yogurt, apple sauce, purees, pancakes, fruit, ice cream, etc. I like to pretend that it’s nature’s sprinkles. But there may be a chunk of kids who think granola is too crunchy or who don’t like the mix of textures. For them, I would add some mini chocolate chips or chocolate covered sunflower seeds and call it “trail mix.”

But granola is a great way to add some whole grains and make a more balanced snack.

I include millet in my granola and also my granola cups because it’s super crunchy and adds fiber, calcium, and iron, which we always need more of in our diet.

This recipe is my favorite combo of dried fruit and nuts, but feel free to sub in whatever kinds you like best.

Also, I like to toast the nuts separately and add them when eating this granola at home and leave them out for school lunches and snacks.

A couple of notes:

• If you have trouble finding millet, you can sub in uncooked quinoa or amaranth. I always have luck finding millet in the bulk sections of our our Whole Foods or any other health food store.

• When spreading the uncooked granola mix onto your sheet pan, make sure to leave some holes in the middle of the pan. If you spread it as one large mass, the middle will be undercooked while the edges start to burn. With some holes and thinner spots in the middle, you’ll get a more even bake and better chunks in your final product!

• Be mindful that when the outsides start to brown, the thicker parts may still be a bit undercooked, but that the whole thing will continue to cook and crisp while it cools. Once you see browning on the edges, take it out of the oven and let it cool completely. If there are any undercooked spots, feel free to re-toast them in the oven or a toaster oven for a few minutes before eating. But DON’T toast any fruit that you may add.

Cashew and blueberry granola

Yield: about 3-4 cups of granola, depending on how many nuts and berries you add
Time: 25-28 minutes (5 minutes active time, 20-23 minutes baking time)

2 cups old fashioned rolled oats
½ cup millet
2 Tbsp brown sugar
1 tsp cinnamon
2 large pinches of kosher salt
½ cup whole cashews (optional)
2 egg whites, slightly whipped
1 Tbsp olive oil
1 tsp vanilla extract
¼ cup maple syrup
1/3 cup dried blueberries

Preheat the oven to 350. In a large bowl, mix together the oats, millet, brown sugar, cinnamon, and salt. Add the untoasted nuts, if using.

In a large measuring cup, mix together the egg whites, olive oil, and vanilla. Pour over the dry ingredients and mix together thoroughly.

Spread out on the mixture on a large sheet pan, leaving gaps and holes in the middle.

Bake for 20-23 minutes, or until the edges of the pan and any edges next to gaps in the middle start browning.

Let cool completely.

Add the dried blueberries (or other dried fruit) and crunch up the baked granola so that you have some chunks and some smaller bits.

Store in an airtight container at room temperature for up to 3 weeks.