I'm thinking if you can bake something in a broccoli shape, it will somehow be healthier for you. Somehow. :)

Thanks for the good wishes, FOAS. It's a good sign that I'm at the cranky stage. :) As vegetables go, broccoli has it's value. It's considered a dark green leafy and has other recommendations, but it also has a high water content. :) I love baking, especially the playing with flour. I don't actually want to do GBBS level baking, but I miss the regular stuff. I love playing with flour. And I make killer pizza. :) Except for I don't because of the limited grain thing. Sigh.

Cooper, I'll take that into consideration. :D

I am on a very low carb diet. And I make homemade white bread for SO. It makes me miserable. It just smells SO good, especially when you cant have it. As an additional insult, half or more or each loaf usually goes to the birds, as he can't eat a whole loaf before it goes wonky. But he loves it so much. I have spoiled him.

Make a brocolli tart. ;)

Hope you feel better soon.

Broccoli and bacon quiche? Broccoli soup made with cream? Broccoli and cheese muffins?

Get better soon.

Yes i agree. Quiche. A GREAT pastry makes all the difference. Great filling can be destroyed by mediocre pastry. Bake pastry and fill it with broccoli !

Why don't you go ahead and bake away and then freeze it for when you can eat it?

Broccoli is delicious on pizza - or in calzones...

Creamy broccoli cheese soup. Soup is good for you when you are sick and this soup is creamy and comforting. Don't make my mistake and use a bag of shredded cheddar just because it is what you have in the fridge. It will make gritty soup.

Thanks for all the good wishes. I'm significantly better today.

I never thought of broccoli pastries. :) Baking with flour and still a "healthy" component.

In both France and Italy, many years ago, I found the best lunches at bakeries where they had savory pastries. They were usually made in sheets and cut into rectangles, being fast food lunch sandwiches rather than unique fancies. Generally a thinnish layer on the bottom, a generous amount of filling, and a lattice top. I'm guessing the lattice was make with a rolling cutter and stretched out like expanded metal or smocking. The fillings were basically one thing, mushroom, leek, ham, one thing, no "and" other than the tiny bits for flavor.

I've never made a lot of yeast pastries. Broccoli pastries... Maybe. It would be fun!

BTW, better than broccoli on pizza is broccolini. Cut into pieces under 1/2" long, and sauté with minced or chopped shallots and crushed red peppers, until bright and tender.

Hah! I was right about the tool. It's called a lattice cutter (as most of you probably already knew) but the particular pattern is more like smocking than a lattice pie (which also has a cutter).

This actually sounds fun, if I can find a dough that comes out pastry but isn't half butter. :) If it's not sugary, and is nearly half not-flour, it's a possibility!

FWIW, I make an oil pastry with extra virgin olive oil for savory pies. It might be considered healthier...

Oil Pastry

2 cups flour

1/2 cup oil

1 tsp. salt

approx. 6 Tbsp ice water

Stir salt into flour in a mixing bowl.

Pour oil and water into a separate container, do not stir them, just pour into flour/salt mix and stir until dough forms.

Roll between 2 sheets of waxed paper - no extra flour necessary.

Makes a tender, crumbly crust, if you use pastry flour.

Note: You may use milk instead of water, or a mixture.

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Biscuit dough can work too - and has less fat.

LOL! Carol, my biscuits are only a breath on this side of the line to greasy. :)

The pastry dough I was thinking of is an enriched yeast dough, but I really appreciate the oil recipe. When I want to make a vegan crust I use shortening, but I don't like the flavor. I could try it with sunflower oil for sweet (I don't put sugar in). I'm thinking the color would be nice. Meanwhile, I could definitely try this with the olive oil for something savory. Thank-you!

Bake these and you'll feel better straight away! You'll be running around like a spring lamb.

https://www.itv.com/thismorning/food/warm-root-vegetable-pie-yotam-ottolenghienghi

IC, I have two Ottolenghi cookbooks, which I love, but I think I lack enough Britishness to spring lamb out over root veg in a pie. I can rarely manage starch with starch. The lambs probably love it!