Broccoli is a key veggie for kids’ nutrition.  Here are two ideas to make kids eat it and enjoy it.

1. Broccoli cream soup ( one of my daughter’s favorites)

Ingredients:

1 medium yellow onion peeled and cut in chunks
1-2 garlic clove  peeled and cut in halves
1 medium broccoli head preferably organic
1-2 red medium potatoes (the ratio potato/broccoli should be almost the same slightly lower for potatoes)
chicken or vegetable stock or plain water
organic half and half

Preparation:

Wash and separate the broccoli florets. Cut the florets from the trunks as close to the crown as you can. Separates the florets and save them for later. Cut the broccoli trunks in pieces. Peel the stem and cut it in pieces. Peel and cut the potatoes in pieces.

Sauté the onion and the garlic for 1-2 minutes in oil or butter. Be careful not to burn the garlic, or it won’t taste good in the soup. Add the broccoli trunks and stem, and the potatoes. Add stock or water. Boil until potatoes and broccoli are almost tender. Add the florets and broil them for 1-2 minutes more. The reason we are adding the florets at the end is that they cook faster and also this way we preserve the green color of broccoli and  more nutrients. When done blend the soup either with a hand blender in the same pot or with a high performance blender like Vitamix. Vitamix will make a smooth, velvety soup. If you want it more chunky the hand blender is a more appropriate choice. Add half and half little by little. The reason we add half and half is that it takes away the broccoli taste and make the soup more agreeable by kids. Just don’t put too much half and half or it will taste too milky 🙂 Add salt and pepper until it’s the right fit for your taste. Serve it in a small bowl with home made croutons or oyster crackers.

2. Broccoli and pasta

Ingredients:

1-2 medium broccoli head preferably organic
your choice of pasta
anchovy paste
butter

Preparation:

Cook the pasta conform instructions. Keep it warm with a little olive oil or butter.

Wash and separate the broccoli florets. Steam them till they are tender. Be careful not to overcook! Rinse them under cold water to stop the cooking and preserve the green color. Cut them in very small pieces. Sauté them briefly in butter. Add anchovy paste little by little. Since anchovy paste is salty you won’t need any salt. Mix well to make the paste dissolve in the broccoli. Taste and adjust 🙂 If you are not familiar with anchovy paste here is some info. In my opinion takes away the bland taste of broccoli and give the pasta a little kick 🙂 When you are satisfied with your broccoli mixture add it to the pasta. Add more oil or butter if needed. Serve it warm with Parmesan (or your choice of cheese)  on top.

Easier version: Wash the broccoli head. separate it in pieces and put it in a food processor (you can add the peeled stem not only the florets).  Process them till you have small broccoli pieces that resemble rice. Saute the riced broccoli in a little butter or avocado oil, add the anchovy paste and some pepper. Taste and adjust based on your liking. Mixed with pasta and served as above.

3. Broccoli and ham quiche

Ingredients:

1 medium broccoli head preferably organic cut as little as you want (at the very beginning I was shredding the broccoli stem) 
1 large pasture-raised, organic egg (or 2 medium ones)
1 tbsp flour ( wheat or rice flour)
 your choice of ham (I prefer turkey/chicken ham)
your choice of cheese (I prefer Gruyere )

Oil the ramekin. Add broccoli, add ham and shred cheese on top.

In a separate bowl whisk the eggs with the flour till thoroughly blended . Add salt and pepper and a little milk or water to make it more fluid. Bake it in the oven at 350F.

Enjoy!