Lunch & Dinner, Recipes, Side Dishes

Broccoli –
Two Recipes

I’ve decided this was the broccoli week on Glow Chef.
– Oh, why?
You ask…
– Just because!
I answer … No, just kidding, I wouldn’t answer like this.

It’s the broccoli week because this is the vegetable we eat most often at home and thus I have lots of recipes to share and some to try.

Moreover, broccoli have a great nutritional profile and are also quite cheap.

The Nutritional Advantages Of Broccoli

Few calories, lots of fiber (good for our tummies), vitamin A, C, and K, folates and also significant amounts of calcium, iron, and zinc.

In summary, good antioxidants who protect us against some types of cancer, anemias and even osteoporosis.

Recipes, Please …

Today I share two recipes that I usually make for dinner, as a side dish. The whole family loves them, kids included!

  • Steamed broccoli with cashew nuts – a recipe inspired by Amelia Freer and, as usual, simplified by this Glow Chef who is unable to follow instructions from start to finish (I must have cooking ADHD …);
  • Baked broccoli with ginger and garlic – this was inspired by an Ina Garten’s recipe from Back to Basics (Barefoot Contessa) but with slightly different ingredients because I don’t like to add cheese to my food (it called for parmesan) and also because, after all, I promised you a “made easy” recipe!


Steamed Broccoli With Cashew Nuts

for 2 people

  • 1 head of broccoli
  • 1 cup of lightly toasted cashew nuts
  • Juice of half a lemon
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • Extra virgin olive oil (get inspired by Edgardo Pacheco’s book)


  1. Cut the broccoli head into one-inch thick florets so they don’t take too long to cook. Wash them well – I’ve had some encounters with living inhabitants within my broccoli in the past … If your cashew nuts are raw, heat a frying pan (no added oil).
  2. When it is hot, place the cashew nut and keep shaking the frying pan so the cashew is turning and roasting evenly. It should take a maximum of 4 to 5 minutes.
  3. When lightly toasted and fragrant, transfer the cashew nuts to a plate. If you leave them in the frying pan the residual heat might burn the cashews.
  4. In a frying pan or pot where the broccoli fits in a single layer, pour a little water (height of about a quarter-inch). Place the broccoli in the water and the pan on the stove, with the lid on, over high heat. When it gets to boiling, lower the heat and let it cook for 5 minutes.
  5. After those 5 minutes, add the roasted cashew nuts. Leave it to cook for another 5 minutes.
  6. After, transfer the broccoli and cashew into a serving bowl.
  7. Season with salt, black pepper, lemon juice and olive oil. It is ready to serve.

It’s a great recipe for a side with either meat or fish or even as part of a vegetarian menu.

If there are any leftovers, you can perfectly store it for the next day.




By the way, this way of cooking the steamed broccoli in a pot (or frying pan) is great when you want them simply steamed. It is an excellent antidote for over-cooked broccoli.


Roasted Broccoli With Ginger And Garlic

for 2 people

  • 1 broccoli head
  • 3 garlic cloves, minced
  • 1 inch ginger root, grated
  • 2 tablespoons melted coconut oil
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • Optional: a squeeze of lemon juice


  1. Preheat the oven to 180ºC while you prepare the ingredients.
  2. Cut the broccoli into 1-inch thick florets so they do not take too long to cook. Wash and dry them well.
  3. In a bowl, pour the coconut oil, garlic, ginger, salt, and pepper over the broccoli. Stir well.
  4. Put the seasoned broccoli in a baking dish (I line mine with aluminum foil so I don’t have too much work while cleaning it) and bake for 10 minutes.
  5. Shake them a bit, so they don’t stick to the tray. Let them roast for another 10 minutes.
  6. When ready – darker green, with the tips on the brownish side – take them out of the oven and, if you like, sprinkle with some lemon juice.
  7. And it’s ready!

I hope you like it …

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