John Myers
Ingredients for 2 servings:
- 500 g broccoli, fresh or frozen
- possibly broth
- 1 large can of tomatoes
- 1 tbsp cream cheese (Philadelphia with feta and cucumber)
- salt and pepper
- cumin
- some chili, maybe
- some tomato sauce (organic)
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 17 minutes
quick vegetable stir-fry for in-between meals
Clean the fresh broccoli or cook frozen broccoli in a little broth until al dente. The florets shouldn’t be too large. Then put it in a pot, add the canned tomatoes (I used whole tomatoes, which either need to be chopped up a bit or you can use chunky ones) and pour in a little tomato sauce. Let the whole thing simmer over low heat. Season with salt, pepper, and a little cumin. Finally, stir in a spoonful of Philadelphia cheese with feta and cucumber; this thickens the sauce a bit and gives it a wonderful flavor. Serve. You could also top the whole thing with cheese; the sky’s the limit. You can serve it with either flatbread or white bread; I always eat it plain; it’s enough for me.
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