One Broccoli Two Destinies

Most of my inspirations come from whatever I have in my fridge.  My goal is to utilize everything I have in my kitchen.  These two recipes are extremely easy and I usually make them when I can't be bothered with anything.  In other words, "plain lazy" is what I am saying.  Lately, I've been swamped with work.  I just want something quick and easy by the time I get home.  

So I got this broccoli from the market the other day and I wanted to utilize this broccoli so I split it into two meals.  These two recipes are perfect for the busy bees.  Both dishes required very minimal ingredients and they must've costed me less than USD10 all together.  

Plus I've always had a thing for broccoli because of the numerous nutritious benefits.  I like my broccoli a little crunchier so I don't usually cook it for too long.  I prefer to retain a bit more nutrients and that's probably better for us anyway if not eaten raw.  

TGIF!  Have a great weekend! 


Cindy x

The three essential ingredients are broccoli, garlic, and chili.  With just those three super ingredients, we can whip up an effortless and delicious meal in no time. 

The first dish is the "no brainer" spicy broccoli pasta.  

Serving: 1 person

Preparation Time: 5 minutes

Cook Time: 10 minutes


1/2 broccoli, chopped into florets (reserve the stalk for the second recipe here)

1/2 chili, finely chopped

2 garlic cloves, finely chopped

1/2 lemon zest

1/2 cup vegetable stock

1 sprig of sage leaves

1 tbsp grated parmesan

100g spaghetti

extra-virgin olive oil


1) Bring a pot of salted water to boil, cook pasta according to its package label.  Remove from heat 1 minute before it is cooked. Reserve a ladle of pasta water.  

2) While cooking the pasta, on another stove, preheat a saucepan with olive oil on medium heat.  Cook garlic, chili, and sage for 1-2 minutes.  

3) Add broccoli florets and vegetable stock. Cook for 1 minute and reduce heat to low.  Put a lid on and cook for 5 minutes.  

4) When the pasta is ready (remove from heat 1 minute before), add the pasta to the saucepan with a ladle of pasta water.  Mix well and heat off when the pasta water is absorbed.  Season with some fresh ground black pepper.  

5) Add lemon zest, grated parmesan and a drizzle of extra-virgin olive oil before serving.

spicy broccoli pasta 

spicy miso broccoli fried rice

Serving: 1 person

Preparation Time: 5 minutes

Cook Time: 7-10 minutes


1 broccoli stalk, thinly chopped into small pieces

1/2 broccoli florets

1-2 garlic cloves

1 tbsp chopped spring onion

1/2 chili, finely chopped

1 tsp miso pasta

1/4 cup water

1 bowl cooked rice ( I used leftover rice for this recipe)

extra-virgin olive oil


1) Preheat a frying pan with medium heat, cook garlic and chili for 1-2 minutes.  Add chopped broccoli stalks and florets and cook for 1 minute.  

2) Add miso paste and water.  Put a lid on and simmer for 3 minutes.  

3) Add the cooked rice to the saucepan, mix well and cook for 2-3 minutes.  Season.

4) Serve with some fresh chopped spring onion.  

Spicy miso broccoli fried rice

saffron veggies tagine and broccoli & tofu lo mein

I've been having this terrible cough for nearly 3 months and I recently learned that ginger, cinnamon, and cumin are quite good for curing coughing.  So this was how the saffron veggies tagine recipe came to light.  :) 

As for the broccoli & tofu lo mein recipe, it just came along because I wanted to flash my two new glasses from Okinawa and this recipe was inspired by whatever I had in my fridge at that moment.  Yeah, the reasons for my cooking are just this simple.  

For those who are in HK right now, stay home because there is a typhoon coming tonight.  The mother nature is having a symphony right now.  I adore the sound of raindrops very very much.  

Happy Monday and I wish you all a good week ahead.  

Cindy x

Instead of using couscous, this Moroccan dish goes really well with ginger rice, too.  Give it a try!! 

Servings: 2 persons

Preparation Time: 10 minutes

Cooking Time: 25 minutes


1 small eggplant, diced

1 small onion, finely chopped

1/2 can chickpeas, drained and rinsed

1 small carrot, diced

2-3 small new potatoes, diced

1 cup cooked corn kernels

1-2 garlic cloves, finely chopped

1 tbsp minced fresh ginger

1 tsp cumin powder

1 tsp cinnamon powder

1/2 can chopped tomatoes

2 tbsp chopped coriander

1/4 tsp saffron threads

2 cups vegetable stock

extra-virgin olive oil

For the ginger rice: 

2 bowls cooked white/brown rice

2 tbsp fresh finely chopped ginger

extra-virgin olive oil

Instructions for the tagine: 

1) Preheat a sauce pan with a generous amount of olive oil on medium-low heat.  Cook onion and eggplant for 5 minutes.  Stir frequently to avoid burning. 

2) Add garlic, ginger, and spice.  Cook for 1-2 minutes then follow by adding chickpeas, carrots, potatoes, tomatoes and corns.  Stir and cook for 3-5 minutes.  

3) Add vegetable stock and saffron threads.  Bring the sauce pan to boil then reduce to low heat and allow it to simmer for 15-20 minutes with a lid on.  

4) Fire off.  Season and garnish with the fresh chopped coriander and add a drizzle of olive oil before serving.  

Instructions for the ginger rice: 

1) Preheat a frying pan with oil on medium heat.  

2) Cook the chopped ginger for 1-2 minutes.  Stir frequently to avoid burning.  

3) Add the cooked rice to the pan and mix evenly.  Season.  

4) Serve hot with the veggie tagine as a side dish.  

This simple lo mein dish is packed with goodies for our body, mind, and soul!  

Servings: 2 persons

Preparation Time: 10 minutes

Cooking Time: 15 minutes


100g - 150g tofu, squared

1 broccoli, cut into florets

1/2 carrot, julienned

2-3 tbsp chopped spring onion

200g pre-made lo mein

For the sweet & spicy sauce: 

1 tbsp minced fresh ginger

1 garlic clove, finely chopped

1/2 chopped chili

1/4 cup soy sauce

1 tbsp mirin

1 tsp rice vinegar

1 tbsp brown sugar

1 tsp white flour

sesame oil

extra-virgin olive oil

Instructions for lo mein: 

1) Bring a pot of salted water to boil.  Blanch vegetables and tofu separately with the same pot of hot water.  After blanching, set the vegetables and tofu aside.

2) Blanch the pre-made lo mein and transfer the noodles and vegetables & tofu to a plate.  

3) Garnish with sweet and spicy sauce, chopped coriander and spring onions before serving.  

Instructions for the sweet and spicy sauce: 

1) Preheat a small frying pan with olive oil on medium-low heat, add garlic and ginger.  Stir frequently and cook for 1-2 minutes.  

2) Add soy sauce, mirin, rice vinegar, brown sugar, ginger, and chili.  Cook for 1-2 minutes.  

3) Add flour to the sauce and stir until sauce gets thickened.  Add a drizzle of sesame oil.  Heat off.