I have a carton of Broccoli.What all can I make ?(with recipes plz )
Re: Broccoli
Don't have recipes, but you can use the broccoli in a stir-fry, salad, by itself with some sort of dip, pizza topping, quice, etc.
Re: Broccoli
cut it into small pieces and then freeze it in freezer bags in small amounts.
Re: Broccoli
steam and eat with fish,
cauliflower and broccoli cheese , make a white sauce, add a strong cheese, bit of mustard and add the boiled brocolli and cauli,
mix, top with grated cheese, pop in oven for 20 mins
use it as a side for roast meat or add some boiled pasta to it,
brocolli and onion quiche
brocolli soup
brocolli with salmon pasta
brocolli and chicken pie
brocolli and kale, steamed are lovely as sides with fish
the list is endless
Re: Broccoli
Take the broccoli and cut it into bite-sized florets.
Take one egg and beat it. Season with salt and black pepper.
Take some really good Parmesan cheese (I mean the REALLY GOOD stuff, fresh, no boxed Parm), and keep it in a bowl.
Now dump broccoli florets in the egg until somewhat evenly coated.
Then, dump them into the Parmesan cheese until evenly coated.
Heat a bunch of oil in a deep pot and deep fry the broccoli until golden-brown.
You'll die, it's so yummy. =]
A variation on that is blanching them (put broccoli in boiling water for 3 minutes, remove and dump into ice-water to stop cooking process) - and then doing the deep fry, but I don't like it that way. You choice.
I love broccoli and chicken in some sort of spicy marinade - if you've ever baked chicken in a yogurt based marinade, then while it marinates, add the broccoli to it as well. When you bake the chicken lay the broccoli pieces around the chicken and when it's cooked you'll have a lively side.
Steamed broccoli with grilled fish is always good. Take some aluminum foil and place a bunch of broccoli florets in the center, season with salt and pepper + olive oil and throw in a clove or two of garlic. Make a little foil packet with the broccoli and place on the cooler end of your grill while making the fish. Or, if you don't have a grill, you can place the fish in the foil packet as well, and place on a cookie sheet in the oven. Season the fish with whatever spices you enjoy. When serving just place the foil packet on the plate.
That's all I can think of off the top of my head, broccoli is extremely versatile and can be made a number of ways.
Re: Broccoli
CHEESE AND BROCCOLI TIKKIS
TARLA DALAL
Preparation Time: 15 minutes. Cooking Time: 15 Makes 4 tikkis.
1 tsp olive oil
¼ cup finely chopped onions
1 tsp ginger-garlic paste
1 tsp finely chopped green chillies
½ cup finely chopped broccoli
Salt to taste
¼ cup boiled and grated potatoes
2 tbsp grated mozzarella cheese
¼ cup whole wheat bread crumbs for coating
2 tsp olive oil for cooking
- Heat the oil in a non-stick pan, add the onions, ginger-garlic paste and green chillies and sauté for 2 minutes while stirring continuously.
- Add the broccoli and salt and sauté on a slow flame for another 5 to 7 minutes or till the broccoli is almost cooked.
- Remove from the flame, add the potatoes and mix well. Keep aside to cool.
- Divide the mixture into 4 equal portions and shape each portion into small rounds.
- Press a little in the centre of each round to make a depression and put 1½ tsp of cheese and shape them into flat tikkis (approximately 1½” in diameter).
- Roll them in the bread crumbs. Keep aside.
- Heat a non-stick pan and cook each tikki using ½ tsp of oil till they turn golden brown on both the sides.
- Cut each tikki into 2 pieces and serve hot.
Re: Broccoli
BROCCOLI CHEESE CASSEROLE RECIPE
INGREDIENTS
· 2 pounds broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery), large florets cut, yielding about 8 cups of broccoli florets
· Salt for blanching water
· 2 strips of thick-cut bacon (about 2 ounces), cut crosswise into 1/4-inch wide strips
· 1/3 cup all purpose flour
· 5 eggs, beaten
· 1/2 cup cream
· 1 cup whole milk
· 2 to 3 teaspoons of freshly cracked black pepper (1 to 2 teaspoons if using fine ground black pepper)
· 1/2 teaspoon salt
· 2 teaspoons Dijon mustard
· 8 ounces cheddar cheese, grated
METHOD
1 Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.
2 While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.
3 Preheat oven to 425°F. Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.
4 Place the parboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.
5 Bake for 25-40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.
Re: Broccoli
BROCOLLI MUSHROOM STIR FRY
**
All you need is**
1 small Broccoli
150 grams Button Mushrooms cut lengthwise
1 Table Spoon Dark Soy sauce
2 Red Chilies Finely Chopped
2 tspn Sesame Oil
Cut the Broccoli into Small florets.
Now you need to cook the broccolis partially. You can either microwave it for 2-3 minutes, steam it or Blanch it.
Heat Oil in a wok. Once the oil is hot, add the Chilies, sauté for a few seconds
Add the Mushrooms and sauté for a minute or two.
Add in the partially cooked Broccolis, Soy sauce and stir well. Cover and cook for 2-3 minutes.
Done….there you have a flavorful vegetarian Side dish.
Re: Broccoli
*BROCCOLI AND MUSHROON CURRY
*
CREDIT : COOKING-GOODFOOD.BLOGSPOT
Ingredients
broccoli half head separated into florets andblanched
a handful of blanched peas
5-6 mushrooms sliced
2 large onions sliced
5-6 garlic pods
1-1/2 inch piece ginger
2 tomatoes chopped
1 inch piece cinnamon
3-4 green cardamom
2-3 bay leaves
2 tbsp coriander pwd
1/2 tsp turmeric pwd
1 tsp degi mirch
2 green chillies finely chopped
a pinch of garam masala
oil for cooking
Method
Grind together onion, tomato, ginger-garlic,cinnamon and cardamom to a paste.
Heat oil and add bay leaves followed by the pasteand roast it till it leaves the oil. Add the chopped chillies, the turmeric,chilli powder and coriander powder and saute. Add a table spoon of fresh homemade cream and saute again.
Now add the sliced mushrooms and cook for about 2-3mins and add salt to taste.
Add the broccoli and peas and adjust theconsistency of the curry by adding about a cup of water. Bring the curry to aboil, cover and cook till done. Sprinkle garam masala and mix.
Garnish with some fresh cream and serve hot withrice or roti.
Re: Broccoli
SPICY AND ROASTED BROCCOLI
4-5 cloves of garlic, chopped
1 inch piece of ginger, chopped
1/2 tsp of crushed red chillies
a good glug of olive oil
salt ( I used coarse sea salt) and freshly ground pepper, to taste
How to***-
1. Pre heat the oven at 200 deg C.
2. Toss all the ingredients in a baking tray and spread it out in a single layer.
3. Place the tray in the centre of the pre heated oven and bake for about 8-10 minutes. Toss again and bake for another 5-6 minutes or till cooked ( they should retain a slight bite to them).
Re: Broccoli
TANDOORI GRILLED BROCCOLI AND CAULIFLOWER KABABS CREDIT : VEGGIE BELLY
Make sure you soak the skewers before grilling, otherwise they will burn on the grill. If you dont have a grill, you can place the skewers in the oven and broil them till brown and slightly charred. Then flip the skewers and broil the other side.
serves about 2 as an entree
4 bamboo skewers (about 10 inches long)
1 small head of broccoli
1/2 small head of cauliflower
1 small red onion, cut into 4 wedges
1 large tomato, cut into 4 wedges
for marinade
3 tablespoons chickpea or garbanzo flour (besan)
1/2 cup yogurt
2 tablespoons lemon juice
2 tablespoons vegetable or canola oil
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon garam masala
1 teaspoon paprika
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
Salt
Soak bamboo skewers in water for atleast 30 minutes, to prevent them from burning on the grill.
Cut the broccoli and cauliflower into large florets. You should have 6 florets (about 2 cups) each of broccoli and cauliflower.
Bring water to boil in a medium pot. Add plenty of salt. Add the broccoli and cauliflower florets. Bring back to a boil. Cook for 20 seconds. Then turn off heat and drain the broccoli and cauliflower. Rinse under very cold water to stop the cooking. If the tap water is not cold enough, dunk the broccoli and cauliflower in a bowl filled with water and ice cubes, then drain. Pat dry with a towel. Make sure the vegetables arent wet, if they are they will dilute the marinade.
Whisk all marinade ingredients together in a bowl. Add the broccoli, cauliflower, tomato and onion pieces to the marinade. Mix gently so the marinade coats all the vegetables. Cover and refridgerate for about 30 minutes.
Heat an out door grill to 400f. Skewer the broccoli, cauliflower, onion and tomato pieces. Place on grill and cook till one side of the vegetables is slightly charred, about 1 minute. Then using tongs, flip the skewers and cook the other side. If you dont have a grill, broil the skewers in the oven.
BROCCOLI, BABY POTATO AND COMTE TARTSCREDIT : VEGGIE BELLY
makes 6 mini tarts
4oz or 5 small baby potatoes (or use a medium baking potato instead)
1/2 cup low fat milk
1 teaspoon flour
1 teaspoon dijon mustard
3/4 cup comte or gruyere cheese, cut into tiny cubes
1 cup broccoli florets, chopped
2 tablespoons parsley
salt and pepper (keep in mind the cheese, mustard, saltines are all already salty!)
for saltine cracker crust
4oz or 1 sleeve of saltine crackers
4 tablespoons butter, melted
1/2-3/4 cup hot water
Pre-heat oven to 375f.
Wrap the potatoes in a paper towel and micrrowave for 2 minutes or till half cooked. Set aside.
In a bowl, whisk together the milk, flour, and dijon mustard. Then add the cheese, broccoli florets, potatoes, parsley, salt and freshly cracked black pepper and mix well.
To make the saltine cracker crust, place the saltine crackers in a food processor and crush them to a powder. You should get about 1 1/2 cups of crushed saltines. Place this in a bowl, add melted butter and hot water and stir till it comes together like a dough. Now press the saltine cracker crust dough into a non-stick pie or tart pan. Press down on the crust to compact it and also push it up the edges of the pan.
Pour the cheese, broccoli and potato mixture into the tart/pie pan with the saltine crust. Place the pan on a foil lined baking sheet and bake on 375 degrees for about 20 minutes or just till the top of the tart starts to turn golden. Cool tarts a little, then gently lift them off the mould using a knife. Serve tart warm with a salad of your choice.
Re: Broccoli
Cheesy Broccoli Rice(make 4servings)
Printable Recipe](http://sites.google.com/site/closetcookingprintablerecipes/cheesy-broccoli-rice)
Ingredients:
1 cup rice
2 cups water
1 batch bechamel sauce
1/4 cup parmigiano reggiano (grated)
1/4 cup gruyere (grated)
2 cups broccoli (steamed and chopped)
Directions:
- Simmer the rice in the water, covered, untilthe water is absorbed and the rice is tender, about 20 minutes.
- Make or heat the bechamel sauce.
- Stir in the cheeses and let them melt.
- Stir in the broccoli and cook until warmed.
Re: Broccoli
BROCCOLI AND FETA TART W/PARMESAN CRUST CREDIT : MELBOURNE FOOD FILES
1 1/2 cups plain flour, plus extra for dusting
1/2 cup cold butter, cubed
1/4 cup grated parmesan, plus extra
1 pinch cayenne pepper (optional)
* 1 tsp salt*
2 eggs in separate bowls, lightly beaten
1 tbsp olive oil
* 1 brown onion, diced
2 cloves garlic, sliced
5 eggs
1/4 cup cream (or milk)
*1 bunch brocollini, stems cut to 8cm
* 100g danish feta *
- Preheat oven to 180C.
- In a food processor, process flour, butter, parmesan, cayenne pepper and salt until it resembles fine bread crumbs. Add 1 of the lightly beaten eggs and process until it comes together in a ball. Transfer to a floured bench top and knead until it all holds together. Roll into a ball and cover in cling wrap. Refrigerate for half an hour while you make the filling.
- To make the filling, heat olive oil in a frying pan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 2 minutes. Transfer onion mixture to a bowl and whisk together with eggs and cream and season with salt and pepper. Set aside.
- When dough has rested, roll out onto a floured kitchen bench to form a rectangle 2-3 mm thick.
- Using the rolling pin, roll dough up and then gentle unroll onto a rectangular tart tin about 30cm x 12cm. Press down into tin and trim off edges.
- Line shell with baking paper and fill with pie weights or raw rice. Bake in a moderate oven for 15 minutes until beginning to brown. Remove weights and brush with a little of the remaining lightly beaten egg (add leftover beaten egg to the filling mixture). Place the tart shell back in the oven for a further 5 minutes until golden. Allow shell to cool slightly before adding filling.
- Pour filling into the pastry shell, and arrange brocollini in rows over the egg mix. Crumble over feta, sprinkle with a little extra parmesan and bake in a moderate oven for 30-40 minutes until the center is firm.
- Serve hot or cold with salad.
Re: Broccoli
CHEDDAR ROASTED BROCCOLI
Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: serves 2
Ingredients
· 1 head broccoli
· 1 garlic clove, thinly sliced
· 3 tablespoons olive oil
· 1/2 teaspoon salt
· 1/8 teaspoon red pepper flakes
· 3 tablespoons cheddar cheese (sharp cheddar cheese works best)
Method
1. Preheat the oven to 425 degrees F.
2. Prepare the broccoli by cutting the broccoli florets from the thick stalks, leaving about an inch of stalk attached to the florets; discard the rest of the stalks. Pull the larger florets apart, so all are a similar size, you should have about 2 cups of florets.
3. Place the florets on a baking sheet large enough to hold them in a single layer. Add the garlic and drizzle with 2 tablespoons of the olive oil. Sprinkle with the salt and red pepper flakes pepper.
4. Roast for 20 to 25 minutes, until tender and the tips of some of the florets are slightly crisp browned.
5. Remove the broccoli from the oven and immediately toss with the remaining tablespoon of olive oil and cheddar cheese.
Re: Broccoli
BROCCOLI AND CHEDDAR CREPES
Ingredients for the dough (4 people):
2 eggs
100 grs. flour
250 ml. milk
½ tbsp salt
30 ml. water
10 grs. butter
Ingredients for filling:
1 red onion, chopped
150 ml. milk
1 tbsp cornstarch (corn flour)
300 grs. broccoli, cut into florets
100 grs. Cheddar cheese, grated
Butter
Salt and pepper
Prepare the crepes:
Whisk all the ingredients of the dough with the rods. Let stand two hours in the refrigerator.
Lightly buttered pan with a brush, put some dough and move the pan from side to side so that it is evenly distributed mass (and fine). When browned and carefully flip the pancake. Remove to a plate and cover with a cloth to keep warm. You can see a step by step here as well as preparedness Thermomix. Repeat the process until the dough. Book.
Prepare the filling:
Fry the onion in a skillet with butter over low heat. Book.
Put warm milk in a saucepan with cornstarch diluted. Add salt and pepper. When boiling, add the broccoli and onion and cook 2-3 minutes. Remove from heat and mix with 50 oz. cheddar.
Put some filling on each crepe, roll up and arrange (seam side down) on a suitable tray to oven. Cover with remaining cheese. Bake at 200 degrees for 10 minutes, until cheese is melted. Serve immediately.