Tag: Broccoli

Broccoli and chickpea salad with green tahini and almonds

Broccoli and chickpea salad with green tahini and almonds

Ingredients: broccoli 400 g, cut into small florets tahini 1 tbs lemon juice 1 tbs olive oil 1 tbs fresh coriander ¼ cup(s), leaves fresh flat-leaf parsley ½ cup(s), coarsely chopped chickpeas, canned, rinsed, drained 1 can(s), 400g size can, (1x400g can) tomato(es) 300 g, grape variety, halved roasted almonds ¼ cup(s), (40g), chopped 

Better Broccoli Casserole

Better Broccoli Casserole

INGREDIENTS: 2 cups vegetable broth or water1 cup quinoa (any color), rinsed under running water in a mesh sieve for a minute and drained16 ounces broccoli florets, either pre-packaged or sliced from 2 large bunches of broccoli2 tablespoons olive oil¾ teaspoon salt10 twists of freshly 

Charred broccoli and chorizo pasta recipe

Charred broccoli and chorizo pasta recipe

Ingredients:

  • 130g pack diced chorizo
  • 1½ tbsp olive oil
  • 350g pack broccoli, cut into small florets, stalk trimmed and roughly chopped
  • 3 garlic cloves, finely chopped
  • ½ tsp crushed chillies
  • 300g penne
  • 50g crusty bread or ciabatta, blitzed to breadcrumbs in a food processor
  • 1 tbsp pine nuts
  • 1 lemon, zested and juiced
  • 15g Parmesan, finely grated

Method:

  1. Heat a large, lidded nonstick frying pan over a medium heat. Add the chorizo and dry-fry for 2-3 mins until it begins to release its fat, then cook for a further 1 min until turning crispy. Use a slotted spoon to transfer to a plate lined with kitchen paper; set aside. Wipe the pan clean.
  2. Return the pan to the heat, add 1 tbsp oil and the broccoli; increase the heat to high. Stir-fry for 4-5 mins until lightly charred all over but still quite firm, then reduce the heat to low. Add the garlic, crushed chillies and 4 tbsp water; cover and cook gently for 3-4 mins until tender. Stir in the chorizo and remove from the heat.
  3. Meanwhile, cook the pasta to pack instructions. Drain well, reserving about 6 tbsp of the cooking water.
  4. Heat the remaining ½ tbsp oil in a separate nonstick frying pan over a medium heat. Add the breadcrumbs and pine nuts and cook, stirring, for 5 mins until beginning to turn golden. Stir in the lemon zest and Parmesan, and season with black pepper.=
  5. Add the cooked pasta to the broccoli, along with the lemon juice and reserved cooking water. Toss everything together for 2 mins over a low heat until a light sauce forms, then divide between 4 bowls and serve sprinkled with the pine nut and lemon crumbs.

.

Image Source:*realfood.tesco

Source:realfood.tesco

Broccoli and red pepper pasta

Broccoli and red pepper pasta

Ingredients: 275g gluten-free/wholegrain pasta1 large courgette, diced400g broccoli, cut into small florets250g asparagus or green beans, cut into 1.5cm pieces1 large red pepper, finely diced2 garlic cloves, crushedZest 1 lemon1 tbsp extra-virgin olive or chilli oil1½ tbsp balsamic vinegarSmall bunch fresh basil Method : Cook 

Copycat Panera® Broccoli Cheddar Soup

Copycat Panera® Broccoli Cheddar Soup

Ingredients: 1 tablespoon butter 1/2 onion, chopped 1/4 cup melted butter 1/4 cup flour 2 cups milk 2 cups chicken stock 1 1/2 cups coarsely chopped broccoli florets 1 cup matchstick-cut carrots 1 stalk celery, thinly sliced 2 1/2 cups shredded sharp Cheddar cheese salt 

Rigatoni with Roasted Broccoli

Rigatoni with Roasted Broccoli

Freshly grated Parmesan makes this bacon pasta dish together.

INGREDIENTS:

4 cloves garlic, smashed
1 head broccoli, cut into small florets
1 red onion, cut into 1/2-inch-thick wedges
2 tbsp. olive oil
4 slices bacon
12 oz. rigatoni
1/2 c. grated Parmesan (2 ounces)
kosher salt
Pepper

DIRECTIONS :

  1. Position racks to divide the oven in thirds. Heat oven to 425°F. On a large rimmed baking sheet, toss the garlic, broccoli, onion, oil, and 1/4 teaspoon each salt and pepper and roast until golden brown and tender, 20 to 25 minutes.
  2. Arrange the bacon on a second rimmed baking sheet and roast along with the vegetables until crisp, 12 to 15 minutes. Transfer to a paper towel-lined plate. Break into pieces when cool.
  3. Meanwhile, cook the pasta according to package directions. Reserve 3/4 cup of the cooking water, drain the pasta and return it to the pot. Add 1/2 cup of the reserved cooking liquid, sprinkle with 1/4 cup Parmesan and toss to coat (add more cooking liquid if the pasta seems dry).
  4. Add the roasted vegetable mixture and bacon to the pasta and toss to combine. Serve with the remaining Parmesan.

.

x Image Source:*CON POULOS

Source:womansday.com


Broccoli and Cheese Rice Muffins Are the Green Stuff Your Kids Will Want to Eat

Broccoli and Cheese Rice Muffins Are the Green Stuff Your Kids Will Want to Eat

Do your kids turn their nose up at anything green? Do they groan anytime broccoli shows up on the dinner table? I am blessed with two boys who will eat anything I put in front of them, but I hear from so many parents who say the 

Broccoli Cheese Soup

Broccoli Cheese Soup

This is a great, very flavorful soup. Good for serving at luncheons or special gatherings with a quiche. To make this soup a little fancier, add 1 cup sliced mushrooms and 1 cup white wine with the onions. Ingredients: ½ cup butter 1 onion, chopped 

Broccoli Chowder

Broccoli Chowder

Sue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that’s chock-full of tender broccoli florets and diced potatoes.

Ingredients:

3 cups fresh broccoli florets
2 cups diced peeled potatoes
2 cups water
1/3 cup sliced green onions
1 teaspoon salt
1/2 teaspoon pepper

3 tablespoons butter
3 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
2 cups whole milk
1/2 cup shredded cheddar cheese

Directions:

  • In a large saucepan, combine the first 6 ingredients. Bring to a boil. reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender.
  • Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.
Nutrition Facts

1 cup: 200 calories, 11g fat (7g saturated fat), 36mg cholesterol, 561mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 7g protein.


Source:tasteofhome.com