prep time: 20 minute
servings: 4
ingredients:
1 bunch broccoli - stems rimmed and peeled
2 carrots - peeled
1/3 cup buttermilk
1/3 cup mayonnaise
1 lemon - zested and juiced
salt
pepper
steps:
1. in a food processor fitted with the shredding disk, grat the broccoli florets and stems and carrots.
2. in a large bowl, whisk the buttermilk, mayonnaise, and lemon juice. add the broccoli and carrots, toss to coat and season with salt and pepper. sprinkle with zest.
- rachael ray magazine, july/august 2014
Showing posts with label broccoli. Show all posts
Showing posts with label broccoli. Show all posts
3.09.2015
1.16.2015
broccoli salad
prep time: tbd
cook time: tbd
servings: tbd
dressing ingredients:
1 cup mayonnaise
2 tablespoons balsamic vinegar
2 teaspoon sugar
salad ingredients:
2 bunches broccoli - florets only
1 medium red onion - chopped
10 - 12 slices bacon - fried and crumbled
dressing steps:
1. combine mayonnaise, vinegar, and sugar in a bowl. set aside.
salad steps:
1. combine the broccoli, onion, and bacon in a bowl. top with dressing and stir to coat. chill and serve.
- unknown
cook time: tbd
servings: tbd
dressing ingredients:
1 cup mayonnaise
2 tablespoons balsamic vinegar
2 teaspoon sugar
salad ingredients:
2 bunches broccoli - florets only
1 medium red onion - chopped
10 - 12 slices bacon - fried and crumbled
dressing steps:
1. combine mayonnaise, vinegar, and sugar in a bowl. set aside.
salad steps:
1. combine the broccoli, onion, and bacon in a bowl. top with dressing and stir to coat. chill and serve.
- unknown
12.09.2013
broccoli stem and red pepper slaw
prep time: tbd
cook time: tbd
servings: 4 -6
ingredients:
3 cups shredded broccoli stems
salt
1 red bell pepper - cut in thin 2-inch julienne
1/4 - 1/2 cup chopped cilantro
2 tablespoons slivered mint leaves
1 serrano chile - minced
2 1/2 tablespoons seasoned rice vinegar
1 teaspoon dijon mustard
2 teaspoons minced or grated fresh ginger
1 small garlic clove - minced or pureed
1 tablespoon dark sesame oil
3 tablespoon grapeseed or sunflower oil
1 tablespoon black sesame seeds
steps:
1. place the shredded broccoli stems in a colander, sprinkle with salt, toss and leave to drain for 15 - 30 minutes. squeeze out excess water.
2. in a large bowl, combine the broccoli stems, bell pepper, cilantro, mint, and chile and toss together. in a bowl or measuring cup whisk together the vinegar, mustard, salt to taste, ginger, garlic, sesame oil and grapeseed oil. toss with the shredded vegetable mixture. serve or refrigerate until ready to serve. sprinkle each serving with black sesame seeds.
- new york times, october 2013
cook time: tbd
servings: 4 -6
ingredients:
3 cups shredded broccoli stems
salt
1 red bell pepper - cut in thin 2-inch julienne
1/4 - 1/2 cup chopped cilantro
2 tablespoons slivered mint leaves
1 serrano chile - minced
2 1/2 tablespoons seasoned rice vinegar
1 teaspoon dijon mustard
2 teaspoons minced or grated fresh ginger
1 small garlic clove - minced or pureed
1 tablespoon dark sesame oil
3 tablespoon grapeseed or sunflower oil
1 tablespoon black sesame seeds
steps:
1. place the shredded broccoli stems in a colander, sprinkle with salt, toss and leave to drain for 15 - 30 minutes. squeeze out excess water.
2. in a large bowl, combine the broccoli stems, bell pepper, cilantro, mint, and chile and toss together. in a bowl or measuring cup whisk together the vinegar, mustard, salt to taste, ginger, garlic, sesame oil and grapeseed oil. toss with the shredded vegetable mixture. serve or refrigerate until ready to serve. sprinkle each serving with black sesame seeds.
- new york times, october 2013
12.04.2013
roasted broccoli with tahini garlic sauce
prep time: tbd
cook time: tbd
servings: 6
ingredients:
1 garlic clove - cut in half
salt
1/3 cup sesame tahini
2 - 4 tablespoon lemon juice
1/3 cup water
aleppo pepper flakes
1 - 1 1/2 pounds broccoli crowns
2 tablespoon olive oil
pepper
steps:
1. in a mortar and pestle, mash the garlic cloves to a puree with a generous pinch of salt. transfer to a bowl and whisk in the tahini. whisk in the lemon juice, beginning with the smaller amount. the mixture will stiffen up. gradually whisk in up to 1/3 cup water, until the sauce has the consistency of thick cream. taste and adjust salt.
2. preheat the oven to 450 degrees. line a baking sheet with parchment paper. slice the broccoli crowns 1/3-inch thick, letting the flower buds on the edges fall off. peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached buds with the olive oil, salt, and pepper. place on the baking sheet in an even layer. roast until the tops are nicely browned, stirring and flipping the large slices over after 8 minutes, roasting about 15 minutes total. remove from the oven and transfer to a platter. drizzle on the tahini sauce and serve.
- new york times, october 2013
cook time: tbd
servings: 6
ingredients:
1 garlic clove - cut in half
salt
1/3 cup sesame tahini
2 - 4 tablespoon lemon juice
1/3 cup water
aleppo pepper flakes
1 - 1 1/2 pounds broccoli crowns
2 tablespoon olive oil
pepper
steps:
1. in a mortar and pestle, mash the garlic cloves to a puree with a generous pinch of salt. transfer to a bowl and whisk in the tahini. whisk in the lemon juice, beginning with the smaller amount. the mixture will stiffen up. gradually whisk in up to 1/3 cup water, until the sauce has the consistency of thick cream. taste and adjust salt.
2. preheat the oven to 450 degrees. line a baking sheet with parchment paper. slice the broccoli crowns 1/3-inch thick, letting the flower buds on the edges fall off. peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached buds with the olive oil, salt, and pepper. place on the baking sheet in an even layer. roast until the tops are nicely browned, stirring and flipping the large slices over after 8 minutes, roasting about 15 minutes total. remove from the oven and transfer to a platter. drizzle on the tahini sauce and serve.
- new york times, october 2013
12.02.2013
noodle bowl with broccoli and smoked trout
prep time: tbd
cook time: tbd
servings: 4
stock ingredients:
6 dried shiitake mushrooms
1 bunch scallions - sliced
1 4 - 6-inch stick of kombu
1 medium carrot - sliced thin
a handful of mushroom stems
7 cups water
soy sauce to taste
1 - 2 tablespoons rice wine
salt
sugar
soup ingredients:
6 ounces japanese soba or udon noodles - cooked and tossed with 2 teaspoons sesame oil
3 broccoli crowns - cut into small florets
1/2 pound smoked trout fillets - cut into 4 2-ounce pieces
1 bunch scallions - thinly sliced, light and dark green parts kept separate
2 teaspoons black sesame seeds
broth steps:
1. combine the mushrooms, scallions, kombu, carrot, water, soy sauce, and rice wine in a saucepan and bring to a simmer. cover and simmer 20 minutes. strain. season to taste with salt and a sugar.
soup steps:
1. bring the stock to a simmer. if the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer in the broth then distribute the noodles among four deep soup bowls. add the broccoli to the stock and simmer 3 minutes. add the trout fillets and the white and light green parts of the scallions. cover and turn off heat. allow to sit for 3 minutes.
2. set a piece of trout on top of the noodles in each bowl. ladle the soup, taking care to distribute the broccoli and scallions evenly among the bowls. sprinkle black sesame seeds and the dark green part of the scallions over each serving.
- new york times, october 2013
cook time: tbd
servings: 4
stock ingredients:
6 dried shiitake mushrooms
1 bunch scallions - sliced
1 4 - 6-inch stick of kombu
1 medium carrot - sliced thin
a handful of mushroom stems
7 cups water
soy sauce to taste
1 - 2 tablespoons rice wine
salt
sugar
soup ingredients:
6 ounces japanese soba or udon noodles - cooked and tossed with 2 teaspoons sesame oil
3 broccoli crowns - cut into small florets
1/2 pound smoked trout fillets - cut into 4 2-ounce pieces
1 bunch scallions - thinly sliced, light and dark green parts kept separate
2 teaspoons black sesame seeds
broth steps:
1. combine the mushrooms, scallions, kombu, carrot, water, soy sauce, and rice wine in a saucepan and bring to a simmer. cover and simmer 20 minutes. strain. season to taste with salt and a sugar.
soup steps:
1. bring the stock to a simmer. if the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer in the broth then distribute the noodles among four deep soup bowls. add the broccoli to the stock and simmer 3 minutes. add the trout fillets and the white and light green parts of the scallions. cover and turn off heat. allow to sit for 3 minutes.
2. set a piece of trout on top of the noodles in each bowl. ladle the soup, taking care to distribute the broccoli and scallions evenly among the bowls. sprinkle black sesame seeds and the dark green part of the scallions over each serving.
- new york times, october 2013
11.29.2013
savory bread pudding with broccoli and goat cheese
prep time: tbd
cook time: tbd
servings: 6
ingredients:
5 - 6 ounces stale baguette - cut into 3/4-inch slices
1 1/2 cups milk
2 large garlic cloves - 1 cut in half, 1 minced
1/2 pound broccoli crowns
1 tablespoon olive oil
2 teaspoon fresh thyme
4 ounces goat cheese - crumbled
4 large eggs
salt
pepper
1 pound ripe, firm tomatoes - sliced
steps:
1. rub the bread slices, front and back, with the cut clove of garlic. cut into cubes. place in a bowl and toss with 1 cup of the milk and set aside.
2. in a large blow, beat together the eggs and goat cheese. beat in the milk. add salt and pepper to taste and add the bread, along with any remaining milk. stir well to combine. let sit for 15 - 30 minutes.
3. meanwhile, heat the oven to 350 degrees. rub the sides of a 2-quart baking dish or gratin with the cut side of garlic clove. oil or butter the dish. mince any remaining garlic from the halves used to rub the bread and the dish. break up the broccoli crowns into florets and steam for 4 minutes. remove from the heat, drain and cut the florets into 1/2-inch slices, or chop coarsely.
4. heat 1 tablespoon of the oil over medium heat in a large skillet and add the minced garlic. cook, stirring, until fragrant, about 30 seconds, and stir in 1 teaspoon of the thyme, the broccoli, and salt and pepper to taste. stir together for a minute, until the broccoli is nicely seasoned, and remove from the heat. stir into the bread mixture.
5. scrape the bread mixture into the baking dish. if including tomatoes, scrape in half the bread mixture and layer half the tomatoes on top. spread the remaining bread mixture over the tomatoes and top with the remaining tomatoes. season the tomatoes with salt and pepper, sprinkle with the remaining thyme and drizzle on the remaining tablespoon of olive oil.. place in the oven and bake 50 minutes, until puffed, set and lightly browned.
- new york times - october 2013
cook time: tbd
servings: 6
ingredients:
5 - 6 ounces stale baguette - cut into 3/4-inch slices
1 1/2 cups milk
2 large garlic cloves - 1 cut in half, 1 minced
1/2 pound broccoli crowns
1 tablespoon olive oil
2 teaspoon fresh thyme
4 ounces goat cheese - crumbled
4 large eggs
salt
pepper
1 pound ripe, firm tomatoes - sliced
steps:
1. rub the bread slices, front and back, with the cut clove of garlic. cut into cubes. place in a bowl and toss with 1 cup of the milk and set aside.
2. in a large blow, beat together the eggs and goat cheese. beat in the milk. add salt and pepper to taste and add the bread, along with any remaining milk. stir well to combine. let sit for 15 - 30 minutes.
3. meanwhile, heat the oven to 350 degrees. rub the sides of a 2-quart baking dish or gratin with the cut side of garlic clove. oil or butter the dish. mince any remaining garlic from the halves used to rub the bread and the dish. break up the broccoli crowns into florets and steam for 4 minutes. remove from the heat, drain and cut the florets into 1/2-inch slices, or chop coarsely.
4. heat 1 tablespoon of the oil over medium heat in a large skillet and add the minced garlic. cook, stirring, until fragrant, about 30 seconds, and stir in 1 teaspoon of the thyme, the broccoli, and salt and pepper to taste. stir together for a minute, until the broccoli is nicely seasoned, and remove from the heat. stir into the bread mixture.
5. scrape the bread mixture into the baking dish. if including tomatoes, scrape in half the bread mixture and layer half the tomatoes on top. spread the remaining bread mixture over the tomatoes and top with the remaining tomatoes. season the tomatoes with salt and pepper, sprinkle with the remaining thyme and drizzle on the remaining tablespoon of olive oil.. place in the oven and bake 50 minutes, until puffed, set and lightly browned.
- new york times - october 2013
9.18.2013
zucchini and broccoli patties
prep time: tbd
cook time: tbd
servings: 3 - 4
ingredients:
1 large zucchini - grated
1 medium broccoli floret - finely chopped
1/2 red onion - finely minced
3 garlic cloves - finely minced
1/2 cup fresh herb of your choice (cilantro, parsley, dill, mint, etc.)
1 teaspoon chilli powder
salt
pepper
1/2 cup flour
1 egg - beaten
olive oil
steps:
1. place the grated zucchini on kitchen towels and press down with another towel to squeeze out the excess water.
2. add the broccoli and zucchini to a large bowl and add the garlic, herb, chilli powder and salt and pepper to taste. add the flour and mix well until all the broccoli and zucchini pieces are well coated. add the egg and mix well. a thick batter should come together. add water if needed.
3. heat the oil in a skillet or frying pan. take some oil, rub it over your hands and form patties with the batter.
4. fry the patties until golden brown on each side. serve hot.
- p.s. it's healthy
cook time: tbd
servings: 3 - 4
ingredients:
1 large zucchini - grated
1 medium broccoli floret - finely chopped
1/2 red onion - finely minced
3 garlic cloves - finely minced
1/2 cup fresh herb of your choice (cilantro, parsley, dill, mint, etc.)
1 teaspoon chilli powder
salt
pepper
1/2 cup flour
1 egg - beaten
olive oil
steps:
1. place the grated zucchini on kitchen towels and press down with another towel to squeeze out the excess water.
2. add the broccoli and zucchini to a large bowl and add the garlic, herb, chilli powder and salt and pepper to taste. add the flour and mix well until all the broccoli and zucchini pieces are well coated. add the egg and mix well. a thick batter should come together. add water if needed.
3. heat the oil in a skillet or frying pan. take some oil, rub it over your hands and form patties with the batter.
4. fry the patties until golden brown on each side. serve hot.
- p.s. it's healthy
10.05.2012
no-thyme quick chicken with smash bro-o-tatoes and gouda gravy
prep time: 20 minutes
cook time: 35 minutes
servings: 4
ingredients:
4 idaho potatoes - peeled and cut in 2-inch cubes
salt
4 6-ounce boneless, skinless chicken breasts
2 tablespoons chopped fresh thyme leaves
1 head of broccoli - trimmed and cut into florets and 1-inch cubes
2 tablespoons butter
2 tablespoon flour
1 cup chicken stock
1 1/2 cups milk
1 1/2 cups shredded gouda
steps:
1. place the potatoes in a large pot and cover with cold water. bring to a boil, salt the water, reduce the heat a bit, and cook until tender, about 12 minutes. after 6 minutes, add the broccoli to the pot.
2. season the chicken breasts with the thyme, salt, and pepper. heat the olive oil in a skillet over medium-high heat and cook the chicken for 6 minutes on each side.
3. add the broccoli to the potatoes and cook for 6 minutes.
4. heat the butter in a small sauce pot over medium heat. when the butter has melted, add the flour and cook for 1 minute, then whisk in the chicken stock and 1 cup of the milk. thicken for 2 - 3 minutes, season the sauce with salt and pepper, then stir in the cheese in a figure-eight motion with a wooden spoon for 2 minutes, or until the cheese is melted. turn off the heat.
5. drain the cooked broccoli and potatoes and return to the hot pot to dry them out. mash the broccoli and potatoes together, using the remaining milk to reach the desired consistency. season with salt and pepper. slice the chicken breasts on an angle. pile some mashed broc-o-tatoes on plates and arrange the fanned-out chicken on the edge of the mound. pour the gouda gravy over the top.
- food network
cook time: 35 minutes
servings: 4
ingredients:
4 idaho potatoes - peeled and cut in 2-inch cubes
salt
4 6-ounce boneless, skinless chicken breasts
2 tablespoons chopped fresh thyme leaves
1 head of broccoli - trimmed and cut into florets and 1-inch cubes
2 tablespoons butter
2 tablespoon flour
1 cup chicken stock
1 1/2 cups milk
1 1/2 cups shredded gouda
steps:
1. place the potatoes in a large pot and cover with cold water. bring to a boil, salt the water, reduce the heat a bit, and cook until tender, about 12 minutes. after 6 minutes, add the broccoli to the pot.
2. season the chicken breasts with the thyme, salt, and pepper. heat the olive oil in a skillet over medium-high heat and cook the chicken for 6 minutes on each side.
3. add the broccoli to the potatoes and cook for 6 minutes.
4. heat the butter in a small sauce pot over medium heat. when the butter has melted, add the flour and cook for 1 minute, then whisk in the chicken stock and 1 cup of the milk. thicken for 2 - 3 minutes, season the sauce with salt and pepper, then stir in the cheese in a figure-eight motion with a wooden spoon for 2 minutes, or until the cheese is melted. turn off the heat.
5. drain the cooked broccoli and potatoes and return to the hot pot to dry them out. mash the broccoli and potatoes together, using the remaining milk to reach the desired consistency. season with salt and pepper. slice the chicken breasts on an angle. pile some mashed broc-o-tatoes on plates and arrange the fanned-out chicken on the edge of the mound. pour the gouda gravy over the top.
- food network
8.27.2012
linguine with broccoli, pine nuts, and red pepper flakes
prep time: tbd
cook time: tbd
servings: 2
ingredients:
1 1/2 pounds broccoli - cut into florets
1/2 pound dried linguine
5 tablespoons olive oil
2 medium garlic cloves - minced
1/8 teaspoon dried red pepper flakes
2 tablespoons lemon juice
1/3 cup grated parmesan cheese + additional for serving
1/4 cup pine nuts - toasted
salt
pepper
steps:
1. blanch broccoli in large pot of boiling salted water until just crisp-tender, about 3 minutes. drain and refresh broccoli under cold water. drain again. set aside.
2. cook pasta in a large pot of boiling salted water until al dente. drain well. meanwhile, heat olive oil in heavy large skillet over medium-low heat. add minced garlic, stir 1 minute. add red pepper flakes to skillet, stir 30 seconds. add broccoli, stir until heated through, about 2 minutes.
3. add pasta to skillet and turn to coat with olive oil. add lemon juice and toss to coat. mix in 1/3 cup parmesan cheese. season pasta generously with salt and pepper to taste. transfer to heated platter. sprinkle with toasted pine nuts. serve with additional parmesan.
- epicurious
cook time: tbd
servings: 2
ingredients:
1 1/2 pounds broccoli - cut into florets
1/2 pound dried linguine
5 tablespoons olive oil
2 medium garlic cloves - minced
1/8 teaspoon dried red pepper flakes
2 tablespoons lemon juice
1/3 cup grated parmesan cheese + additional for serving
1/4 cup pine nuts - toasted
salt
pepper
steps:
1. blanch broccoli in large pot of boiling salted water until just crisp-tender, about 3 minutes. drain and refresh broccoli under cold water. drain again. set aside.
2. cook pasta in a large pot of boiling salted water until al dente. drain well. meanwhile, heat olive oil in heavy large skillet over medium-low heat. add minced garlic, stir 1 minute. add red pepper flakes to skillet, stir 30 seconds. add broccoli, stir until heated through, about 2 minutes.
3. add pasta to skillet and turn to coat with olive oil. add lemon juice and toss to coat. mix in 1/3 cup parmesan cheese. season pasta generously with salt and pepper to taste. transfer to heated platter. sprinkle with toasted pine nuts. serve with additional parmesan.
- epicurious
8.24.2012
broccoli pine nut pasta salad
prep time: tbd
servings: tbd
ingredients:
1/2 pound wholewheat bowtie pasta
5 cups broccoli florets and peeled chopped stems
1/4 cup olive oil
4 garlic cloves - minced or pressed
1 1/2 cups chopped red peppers
1 1/2 cups hopped grape tomatoes
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
salt
pepper
1/4 cup toasted pine nuts
chopped fresh parsley
steps:
1. bring a large pot of water to a boil. cover and cook the pasta until al dente.
2. meanwhile, steam the broccoli for 5 - 7 minutes, until crisp but still tender and bright green. while the broccoli steams, warm the oil in a saucepan, gently heat the garlic in the oil for about 2 minutes, stirring frequently, and remove from the heat. drain the broccoli and set aside.
3. when the pasta is ready, drain it and transfer to a serving bowl. toss lightly with the garlic and oil. add the broccoli, bell peppers, and tomatoes to the pasta and toss well. just before serving, stir in the lemon juice, balsamic vinegar, and salt and pepper to taste. top with the pin nuts and parsley.
- unknown
servings: tbd
ingredients:
1/2 pound wholewheat bowtie pasta
5 cups broccoli florets and peeled chopped stems
1/4 cup olive oil
4 garlic cloves - minced or pressed
1 1/2 cups chopped red peppers
1 1/2 cups hopped grape tomatoes
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
salt
pepper
1/4 cup toasted pine nuts
chopped fresh parsley
steps:
1. bring a large pot of water to a boil. cover and cook the pasta until al dente.
2. meanwhile, steam the broccoli for 5 - 7 minutes, until crisp but still tender and bright green. while the broccoli steams, warm the oil in a saucepan, gently heat the garlic in the oil for about 2 minutes, stirring frequently, and remove from the heat. drain the broccoli and set aside.
3. when the pasta is ready, drain it and transfer to a serving bowl. toss lightly with the garlic and oil. add the broccoli, bell peppers, and tomatoes to the pasta and toss well. just before serving, stir in the lemon juice, balsamic vinegar, and salt and pepper to taste. top with the pin nuts and parsley.
- unknown
6.29.2012
broccoli cakes
prep time: tbd
cook time: 25 minutes
servings: 12 cakes
ingredients:
16 ounce package frozen broccoli
1 1/2 cup grated cheese
3 eggs
1 cup seasoned bread crumbs
steps:
1. preheat oven to 375 degrees. grease or parchement line a baking sheet. cook broccoli in microwave or on stove; drain. chope or use food processor to form smaller pieces.
2. mix broccoli, cheese, eggs and bread crumbs in a large bowl. form small patties and lay on the baking sheet. bake for 15 minutes and flip patties to the other side. bake for 10 more minutes.
- stacey snacks
cook time: 25 minutes
servings: 12 cakes
ingredients:
16 ounce package frozen broccoli
1 1/2 cup grated cheese
3 eggs
1 cup seasoned bread crumbs
steps:
1. preheat oven to 375 degrees. grease or parchement line a baking sheet. cook broccoli in microwave or on stove; drain. chope or use food processor to form smaller pieces.
2. mix broccoli, cheese, eggs and bread crumbs in a large bowl. form small patties and lay on the baking sheet. bake for 15 minutes and flip patties to the other side. bake for 10 more minutes.
- stacey snacks
5.16.2012
edward's ginger chicken
prep time: tbd
cook time: tbd
servings: 2 adults, 1 child and 1 baby
ingredients:
1/2 cup extra virgin olive oil
3 boneless, skinless chicken breast fillets or 6 boneless, skinless chicken thigh fillets
7 spring onions - finely sliced
2 1/2 tablespoons finely chopped root ginger
1 1/2 teaspoon chilli powder
2 cups chicken stock
1 teaspoon black peppercorns
1 tablespoon cane sugar
1 tablespoon tamari soy sauce or shoyu soy sauce
1 tablespoon cornflour, ground arrowroot or crushed kuzu
2 cups cooked brown basmati rice
1 teaspoon salt
steamed broccoli - cut into bite-sized florets
steps:
1. heat the oil in a large, heavy-based frying pan over a medium-high heat. add the chicken and cook for 3-4 minutes on each side until browned.
2. add the spring onions, ginger, chilli powder, stock, peppercorns, sugar and tamari to the pan. bring to the boil over a medium-high heat, then turn the heat down to low and simmer, covered, for 30-35 minutes until the chicken is tender and cooked through.
3. in a small bowl, mix the cornflour and 1 tablespoon cold water together to make a smooth paste. remove the chicken from the frying pan and stir the cornflour mixture into the liquid remaining in the pan. stir over a medium heat for 5 minutes or until the sauce is thick and glossy. put the cooked brown basmati rice in a large bowl, add the salt and mix well. serve the chicken with the sauce poured over the top and with the rice and steamed broccoli.
for 6-9 month-old infants: chicken, broccoli & brown basmati rice purée
1. put 2 tablespoons of the cooked brown basmati rice, 1 3/4 ounce of the browned chicken and a generous 1/2 cup boiling water in a saucepan. bring to the boil over a high heat, then turn the heat down to low and simmer, covered, for 10 minutes. add 2 tablespoons of steamed broccoli and simmer, covered, for a further 10 minutes until the rice is completely soft and the chicken is completely cooked through. transfer to a blender and add 3 tablespoons water. blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. serve warm.
for 9-12 month-old infants: chicken, veggies & brown basmati rice
1. put 2 tablespoons of the cooked brown basmati rice, 1 3/4 ounce of the browned chicken, 1 teaspoon of the spring onions and a generous ½ cup boiling water in a saucepan. bring to the boil over a high heat, then turn the heat down to low and simmer, covered, for 10 minutes. add 2 tablespoons of steamed broccoli and simmer, covered, for a further 10 minutes until the rice is completely soft and the chicken is completely cooked through. transfer to a blender and add 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. serve warm.
cook time: tbd
servings: 2 adults, 1 child and 1 baby
ingredients:
1/2 cup extra virgin olive oil
3 boneless, skinless chicken breast fillets or 6 boneless, skinless chicken thigh fillets
7 spring onions - finely sliced
2 1/2 tablespoons finely chopped root ginger
1 1/2 teaspoon chilli powder
2 cups chicken stock
1 teaspoon black peppercorns
1 tablespoon cane sugar
1 tablespoon tamari soy sauce or shoyu soy sauce
1 tablespoon cornflour, ground arrowroot or crushed kuzu
2 cups cooked brown basmati rice
1 teaspoon salt
steamed broccoli - cut into bite-sized florets
steps:
1. heat the oil in a large, heavy-based frying pan over a medium-high heat. add the chicken and cook for 3-4 minutes on each side until browned.
2. add the spring onions, ginger, chilli powder, stock, peppercorns, sugar and tamari to the pan. bring to the boil over a medium-high heat, then turn the heat down to low and simmer, covered, for 30-35 minutes until the chicken is tender and cooked through.
3. in a small bowl, mix the cornflour and 1 tablespoon cold water together to make a smooth paste. remove the chicken from the frying pan and stir the cornflour mixture into the liquid remaining in the pan. stir over a medium heat for 5 minutes or until the sauce is thick and glossy. put the cooked brown basmati rice in a large bowl, add the salt and mix well. serve the chicken with the sauce poured over the top and with the rice and steamed broccoli.
for 6-9 month-old infants: chicken, broccoli & brown basmati rice purée
1. put 2 tablespoons of the cooked brown basmati rice, 1 3/4 ounce of the browned chicken and a generous 1/2 cup boiling water in a saucepan. bring to the boil over a high heat, then turn the heat down to low and simmer, covered, for 10 minutes. add 2 tablespoons of steamed broccoli and simmer, covered, for a further 10 minutes until the rice is completely soft and the chicken is completely cooked through. transfer to a blender and add 3 tablespoons water. blend for 30 seconds, adding extra water 1 teaspoon at a time, until smooth. serve warm.
for 9-12 month-old infants: chicken, veggies & brown basmati rice
1. put 2 tablespoons of the cooked brown basmati rice, 1 3/4 ounce of the browned chicken, 1 teaspoon of the spring onions and a generous ½ cup boiling water in a saucepan. bring to the boil over a high heat, then turn the heat down to low and simmer, covered, for 10 minutes. add 2 tablespoons of steamed broccoli and simmer, covered, for a further 10 minutes until the rice is completely soft and the chicken is completely cooked through. transfer to a blender and add 3 tablespoons water. pulse for 15 seconds, adding extra water 1 teaspoon at a time, until the mixture forms a lumpy purée. serve warm.
4.30.2012
chicken and veggie hand pies
prep time: 15 minutes
cook time: 11 - 13 minutes
servings: 4
ingredients:
1 can refrigerated pizza crust
1/4 cup vegetable cream cheese spread
1 cup cooked chicken breast - shredded
1/2 cup chopped broccoli
1/4 cup chpped red bell pepper
steps:
1. heat oven to 425 degrees. lightly spray a cookie sheet with cook spray.
2. unroll te dough onto the cookie sheet. starting at the center, press dough out into 14 x 10-inch rectangle. cute into 4 pieces.
3. spoon 1 tablespoon cream cheese spread onto half of each rectable, spreading to within 1/2 inch of the edge. top each with 1/4 cup chicken, 2 tablespoons broccoli and 1 tablespoon bell pepper. fold cough in half over the filling. pres edges firmly with fork to seal. prick tops with fork to vent.
4. bake 11 -13 minutes or until golden brown.
- pillsbury
cook time: 11 - 13 minutes
servings: 4
ingredients:
1 can refrigerated pizza crust
1/4 cup vegetable cream cheese spread
1 cup cooked chicken breast - shredded
1/2 cup chopped broccoli
1/4 cup chpped red bell pepper
steps:
1. heat oven to 425 degrees. lightly spray a cookie sheet with cook spray.
2. unroll te dough onto the cookie sheet. starting at the center, press dough out into 14 x 10-inch rectangle. cute into 4 pieces.
3. spoon 1 tablespoon cream cheese spread onto half of each rectable, spreading to within 1/2 inch of the edge. top each with 1/4 cup chicken, 2 tablespoons broccoli and 1 tablespoon bell pepper. fold cough in half over the filling. pres edges firmly with fork to seal. prick tops with fork to vent.
4. bake 11 -13 minutes or until golden brown.
- pillsbury
4.16.2012
best broccoli
prep time: tbd
cook time: 20 - 25 minutes
servings: tbd
ingredients:
4 - 5 pounds broccoli - but into large florets and dried thoroughly
5 tablespoons + 1 1/2 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
4 cloves garlic - peeled and sliced
3 tablespoons toasted pine nuts
1 lemon
1/3 cup grated parmesan cheese
2 tablespoons basil - julienned
steps:
1. preheat oven to 425 degrees. place broccoli on a cookie sheet. toss olive oil, salt and pepper over the broccoli. toss the garlic cloves over the broccoli. place the broccoli in the oven for 20 - 25 minutes. occasionally shake the pan to turn the broccoli. roast until broccoli is crisp-tender and the tips of some of the florets are browned.
2. remove broccoli from oven. zest lemon over the top along with the lemon juice. toss the remaining 1 1/2 tablespoons olive oil, the pine nuts, basil and the paremsan cheese over the broccoli and serve.
- amateur gourmet blog
cook time: 20 - 25 minutes
servings: tbd
ingredients:
4 - 5 pounds broccoli - but into large florets and dried thoroughly
5 tablespoons + 1 1/2 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
4 cloves garlic - peeled and sliced
3 tablespoons toasted pine nuts
1 lemon
1/3 cup grated parmesan cheese
2 tablespoons basil - julienned
steps:
1. preheat oven to 425 degrees. place broccoli on a cookie sheet. toss olive oil, salt and pepper over the broccoli. toss the garlic cloves over the broccoli. place the broccoli in the oven for 20 - 25 minutes. occasionally shake the pan to turn the broccoli. roast until broccoli is crisp-tender and the tips of some of the florets are browned.
2. remove broccoli from oven. zest lemon over the top along with the lemon juice. toss the remaining 1 1/2 tablespoons olive oil, the pine nuts, basil and the paremsan cheese over the broccoli and serve.
- amateur gourmet blog
2.01.2012
spicy jack mac & cheese with broccoli
prep time: tbd
cook time: 30 minutes
servings: 8
ingredients:
2 cups dry elbow macaroni
2 cups chopped frozen or fresh broccoli
2 cups shredded sharp cheddar cheese
2 cups shredded pepper jack cheese
1 12-ounce can evaporated milk
1/2 cup grated parmesan cheese - divided
1/2 teaspoon pepper
2 tablespoons bread crumbs
steps:
1. preheat oven to 350 degrees. lightly butter 2 1/2-quart casserole dish.
2. cook macaroni in large saucepan according to package directions, adding broccoli to boiling pasta water for last 3 minutes of cooking tie. drain.
3. combine cooked pasta, broccoli, cheddar cheese, pepper jack cheese, evaporated milk, 1/4 cup parmesan cheese and pepper in large bowl. pour into prepared casserole dish.
4. combine the remaining parmesan cheese and bread crumbs. sprinkle over macaroni mixture. cover tightly with aluminum foil.
5. bake covered for 20 minutes. remove foil, bake for an additional 10 minutes until lightly browned.
- carnation evaporated milk label
cook time: 30 minutes
servings: 8
ingredients:
2 cups dry elbow macaroni
2 cups chopped frozen or fresh broccoli
2 cups shredded sharp cheddar cheese
2 cups shredded pepper jack cheese
1 12-ounce can evaporated milk
1/2 cup grated parmesan cheese - divided
1/2 teaspoon pepper
2 tablespoons bread crumbs
steps:
1. preheat oven to 350 degrees. lightly butter 2 1/2-quart casserole dish.
2. cook macaroni in large saucepan according to package directions, adding broccoli to boiling pasta water for last 3 minutes of cooking tie. drain.
3. combine cooked pasta, broccoli, cheddar cheese, pepper jack cheese, evaporated milk, 1/4 cup parmesan cheese and pepper in large bowl. pour into prepared casserole dish.
4. combine the remaining parmesan cheese and bread crumbs. sprinkle over macaroni mixture. cover tightly with aluminum foil.
5. bake covered for 20 minutes. remove foil, bake for an additional 10 minutes until lightly browned.
- carnation evaporated milk label
12.09.2011
gorgonzola broccoli casserole
prep time: tbd
cook time: 20 - 30 minutes
servings: 12 - 14
ingredients:
3 pounds broccoli
1/4 cup butter + 1 tablespoon - melted
1/4 cup flour
1 teaspoon salt
2 cups milk
2 3-ounce packages cream cheese - cut into 1/2 inch chunks
1/2 cup crumbled gorgonzola or other blue cheese
2 cups 1/2-inch cubes french or other firm white bread
steps:
1. preheat oven to 350 degrees. in a 5 - 6-quart pan over high heat, bring about 3 quarts water to a boil. rinse broccoli and trim off and discard tough stem ends; if skin on stalks is tough, peel stalks. cut broccoli into 1-inch pieces. add to boiling water and cook just until barely tender when pierced, 3 - 5 minutes. drain.
2. rinse and dry pan. add 1/4 cup butter to pan and melt over medium heat. stir in flour and salt until smoothly blended; cook until bubbly, about 1 minute. add milk and stir over medium-high heat until mixture is boiling and thickened, about 3 minutes. add cream cheese and gorgonzola, whisk until smoothly blended. stir in broccoli. pour into a shallow 2 1/2 - 3-quart casserole dish.
3. in a blender or food processor, whirl bread cubes into coarse crumbs; you should have about 1 1/3 cups. in a small bowl, mix crumbs with 1 tablespoon melted butter. sprinkle evenly over broccoli mixture.
4. bake until casserole is hot in the center and crumbs are golden, 20 - 30 minutes.
- my recipes
cook time: 20 - 30 minutes
servings: 12 - 14
ingredients:
3 pounds broccoli
1/4 cup butter + 1 tablespoon - melted
1/4 cup flour
1 teaspoon salt
2 cups milk
2 3-ounce packages cream cheese - cut into 1/2 inch chunks
1/2 cup crumbled gorgonzola or other blue cheese
2 cups 1/2-inch cubes french or other firm white bread
steps:
1. preheat oven to 350 degrees. in a 5 - 6-quart pan over high heat, bring about 3 quarts water to a boil. rinse broccoli and trim off and discard tough stem ends; if skin on stalks is tough, peel stalks. cut broccoli into 1-inch pieces. add to boiling water and cook just until barely tender when pierced, 3 - 5 minutes. drain.
2. rinse and dry pan. add 1/4 cup butter to pan and melt over medium heat. stir in flour and salt until smoothly blended; cook until bubbly, about 1 minute. add milk and stir over medium-high heat until mixture is boiling and thickened, about 3 minutes. add cream cheese and gorgonzola, whisk until smoothly blended. stir in broccoli. pour into a shallow 2 1/2 - 3-quart casserole dish.
3. in a blender or food processor, whirl bread cubes into coarse crumbs; you should have about 1 1/3 cups. in a small bowl, mix crumbs with 1 tablespoon melted butter. sprinkle evenly over broccoli mixture.
4. bake until casserole is hot in the center and crumbs are golden, 20 - 30 minutes.
- my recipes
10.21.2011
broccoli salad
prep time: 10 minutes
cook time: 5 minutes
servings: 6 - 8
ingredients:
6 slices bacon - cooked crisply and crumbled
2 broccoli heads (8 cups)
1/2 red onion - sliced very thin
2/3 cup sharp cheddar cheese - grated
1/3 cup mayonnaise
1/3 cup sour cream
salt and pepper to taste
steps:
1. cut the broccoli into florets. blanch in boiling salted water until barely tender, about 20 seconds. shock them in a bowl of ice. drain and reserve.
2. combine all other ingredients, mixing well. fold in the broccoli. season to taste with salt and pepper.
- food network
cook time: 5 minutes
servings: 6 - 8
ingredients:
6 slices bacon - cooked crisply and crumbled
2 broccoli heads (8 cups)
1/2 red onion - sliced very thin
2/3 cup sharp cheddar cheese - grated
1/3 cup mayonnaise
1/3 cup sour cream
salt and pepper to taste
steps:
1. cut the broccoli into florets. blanch in boiling salted water until barely tender, about 20 seconds. shock them in a bowl of ice. drain and reserve.
2. combine all other ingredients, mixing well. fold in the broccoli. season to taste with salt and pepper.
- food network
10.12.2011
roasted chicken with sweet potatoes, mushrooms and broccoli
prep time: tbd
cook time: 60 - 90 minutes
servings: tbd
ingredients:
1 whole chicken
1 onion - chopped
2 - 3 sweet potatoes - cut into fourths
1 head of broccoli
1/4 pound mushrooms
1 shallot
steps:
1. preheat oven to 275 degrees. mix onions and sweet potatoes in olive oil, salt and pepper.
2. place chicken and veggies in pan, drizzle with olive oil, salt and pepper and place in oven for 60 - 90 minutes (chicken should be at 165 degrees).
3. once chicken is done, saute mushrooms in olive oil and a shallot.
4. meanwhile, saute broccoli in a separate pan.
- avant garde living blog
cook time: 60 - 90 minutes
servings: tbd
ingredients:
1 whole chicken
1 onion - chopped
2 - 3 sweet potatoes - cut into fourths
1 head of broccoli
1/4 pound mushrooms
1 shallot
steps:
1. preheat oven to 275 degrees. mix onions and sweet potatoes in olive oil, salt and pepper.
2. place chicken and veggies in pan, drizzle with olive oil, salt and pepper and place in oven for 60 - 90 minutes (chicken should be at 165 degrees).
3. once chicken is done, saute mushrooms in olive oil and a shallot.
4. meanwhile, saute broccoli in a separate pan.
- avant garde living blog
2.24.2011
gorgonzola broccoli casserole
prep time: tbd
cook time: 20 - 30 minutes
servings: 12 - 14
ingredients:
3 pounds broccoli
1/4 cup butter + 1 tablespoon - melted
1/4 cup flour
1 teaspoon salt
2 cups milk
2-3 ounce packages cream cheese - cut into 1/2-inch chunks
1/2 cup crumbled gorgonzola or other blue cheese
2 cups 1/2-inch cubes french or other firm white bread
steps:
1. preheat oven to 350 degrees. in a 5 - 6-quart pan over high heat, bring 3 quarts water to a boil. rinse broccoli and trim off and discard tough stem ends; if skin on stalks is tough, peel stalks. cut broccoli into 1-inch pieces. add to boiling water and cook just until barely tender when pierced; 3 - 5 minutes. drain.
2. rinse and dry pan. add 1/4 cup butter to pan and melt over medium heat. stir in flour and salt until smoothly blended. cook until bubbly, about 1 minute. add milk and stir over medium-high heat until mixture is boiling and thickened, about 3 minutes. add cream cheese and gorgonzola, whisk until smoothly blended. stir in broccoli. pour into a shallow 2 1/2 - 3-quart casserole dish.
3. in a blender or food processor, whirl bread cubes into coarse crumbs (you should have about 1 1/3 cups). in a small bowl, mix crumbs with 1 tablespoon melted butter. sprinkle evenly over broccoli mixture.
4. bake until casserole is hot in the center and crumbs are golden; 20 - 30 minutes.
- my recipes
cook time: 20 - 30 minutes
servings: 12 - 14
ingredients:
3 pounds broccoli
1/4 cup butter + 1 tablespoon - melted
1/4 cup flour
1 teaspoon salt
2 cups milk
2-3 ounce packages cream cheese - cut into 1/2-inch chunks
1/2 cup crumbled gorgonzola or other blue cheese
2 cups 1/2-inch cubes french or other firm white bread
steps:
1. preheat oven to 350 degrees. in a 5 - 6-quart pan over high heat, bring 3 quarts water to a boil. rinse broccoli and trim off and discard tough stem ends; if skin on stalks is tough, peel stalks. cut broccoli into 1-inch pieces. add to boiling water and cook just until barely tender when pierced; 3 - 5 minutes. drain.
2. rinse and dry pan. add 1/4 cup butter to pan and melt over medium heat. stir in flour and salt until smoothly blended. cook until bubbly, about 1 minute. add milk and stir over medium-high heat until mixture is boiling and thickened, about 3 minutes. add cream cheese and gorgonzola, whisk until smoothly blended. stir in broccoli. pour into a shallow 2 1/2 - 3-quart casserole dish.
3. in a blender or food processor, whirl bread cubes into coarse crumbs (you should have about 1 1/3 cups). in a small bowl, mix crumbs with 1 tablespoon melted butter. sprinkle evenly over broccoli mixture.
4. bake until casserole is hot in the center and crumbs are golden; 20 - 30 minutes.
- my recipes
1.09.2011
broccoli cheese casserole
prep time: tbd
cook time: 40 minutes
servings: 10
ingredients:
2 pounds broccoli - stems removed and large florets cut
1/2 teaspoon salt + some for blanching
2 strips thick-cut bacon - cut crosswise into 1/4-inch wide strips
1/3 cup flour
5 eggs - beaten
1/2 cup cream
1 cup whole milk
2 - 3 teaspoons black pepper
2 teaspoons dijon mustard
8 ounces cheddar cheese - grated
steps:
1. bring a large pot of salted water to a boil. 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. meanwhile, 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 degrees. but a 2 1/2 quart casserole dish. in a bowl, whisk the eggs into the flour, then whisk the cream and milk. add the black pepper to taste, salt and mustard. mix in about 1/3 of the cheese.
4. place the parboiled broccoli florets in the casserole dish, sprinkling about 1/3 of the cheese over them. sprinkle the bacon pieces over the broccoli. pour the egg mixture over the broccoli, moving the broccoli pieces a bit so they are sufficiently covered. sprinkle with remaining cheese.
5. back for 25 - 40 minutes or until set. once the top has browned, tent with aluminum foil if needed.
- simply recipes
cook time: 40 minutes
servings: 10
ingredients:
2 pounds broccoli - stems removed and large florets cut
1/2 teaspoon salt + some for blanching
2 strips thick-cut bacon - cut crosswise into 1/4-inch wide strips
1/3 cup flour
5 eggs - beaten
1/2 cup cream
1 cup whole milk
2 - 3 teaspoons black pepper
2 teaspoons dijon mustard
8 ounces cheddar cheese - grated
steps:
1. bring a large pot of salted water to a boil. 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. meanwhile, 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 degrees. but a 2 1/2 quart casserole dish. in a bowl, whisk the eggs into the flour, then whisk the cream and milk. add the black pepper to taste, salt and mustard. mix in about 1/3 of the cheese.
4. place the parboiled broccoli florets in the casserole dish, sprinkling about 1/3 of the cheese over them. sprinkle the bacon pieces over the broccoli. pour the egg mixture over the broccoli, moving the broccoli pieces a bit so they are sufficiently covered. sprinkle with remaining cheese.
5. back for 25 - 40 minutes or until set. once the top has browned, tent with aluminum foil if needed.
- simply recipes
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