Since the Christmas holidays are rapidly approaching I think its about time for the first Christmas post up on the blog! There will be many more to follow, as Christmas time is full of so many wonderful and deliciously tempting foods! Don’t forget though, it is okay to indulge, just not every second of every day this holiday season 🙂 I am almost done exams for this school semester, so can get to Christmas baking very shortly! I was battling with the name for this yummy meal, since I didn’t think ‘Grinch Fingers’ sounded too appetizing, yet neither did ‘Christmas Tree Wedges’, nor did some of the other names that I had come up with. Yet, alas I settled on Grinch Fingers, since everyone knows who the grinch is, and with the potent green colour and triangle shape, I think though the name to be very fitting. So hopefully to name doesn’t scare you off from trying them! They really are delicious I promise 🙂
This recipe is a variation of the cauliflower nuggets that I made not too long ago (and am incredibly addicted to!), except with different spices as well as with broccoli instead of cauliflower. It is super easy and fast to make, as well as uses simple ingredients that most likely are already in your cupboards and fridge! You can choose to either bake these, or cook them in a pan. I chose to cook them in a pan to save time, but it is up to you! I had these for dinner one night as well as the next morning for breakfast had two wedges with sunny side up eggs on top and it was fantastic! They are amazing for breakfast, lunch or dinner.
- 1 head of organic broccoli
- 1 cup grated cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp sesame seeds
- 1 large egg
- 1/2 cup bread crumbs
1. Preheat the oven to 400F and line a cookie sheet with parchment paper (if you are choosing to bake them).
2. Chop the florets off of the broccoli and boil or steam then until they are tender. Once they are cooked, strain the water and try to squeeze out as much water as possible. You can do this either using paper towel or a towel.
3. Then chop up your florets so that they are very small and able to be combined nicely with the other ingredients.
4. In a large bowl combine all of the ingredient, leaving the bread crumbs to be added last. More bread crumbs may need to be added if not enough water was squeezed out of the broccoli. Once all combined together form the mixture into nuggets and place them on the baking sheet, or place in a pan on medium heat with a small amount of oil.
5. Bake for 17-20 minutes (or until golden) or cook in the pan for around 5 minutes on each side (until lightly browned).