2 cups broccoli florets
1/2 cup red bell pepper, chopped
3/4 cup onion, chopped
6 slices whole wheat bread, cubed
4 ounces low fat Monterey Jack cheese, shredded
12 ounces tofu, drained and cubed
2 cups skim milk
2 eggs or equivalent egg substitute
1/8 teaspoon ground red pepper
Cook broccoli and onion in covered saucepan until crisp tender. Drain. Arrange bread cubes, bell pepper and broccoli mixture in the bottom of an 8 inch square baking dish. Sprinkle with cheese. Blend tofu, skim milk, eggs and ground red pepper in blender until smooth. Pour over bread broccoli mixture. Cover and chill for several hours or overnight. Bake uncovered at 325F for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Broccoli Nicoise
1 pound broccoli; cut into spears
1/4 cup onions, very finely chopped
2 tablespoons olive oil
1 garlic clove; crushed
2 large triangles of puff pastry cooked
2 ounces bread crumbs fried until golden in sunflower oil
salt and pepper
Steam the broccoli until tender, about 5 minutes. Soften the onions in the oil over a very gentle heat, covered, stirring from time to time until they are soft and sweaty. This will take about 10 minutes. Stir in the garlic and season with a little salt and pepper. Toss in the cooked broccoli spears and place in a warm dish on the triangles of puff pastry. Serve sprinkled with the fried bread crumbs.
Asian Stir Fried Broccoli
1 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 small onion, sliced
1 pound broccoli florets, about 4 cups
1/2 red bell pepper, sliced in thin strips
2 tablespoons water
1 tablespoon cooking sherry
1 tablespoon oyster sauce or reduced sodium soy sauce
Heat oil in a skillet or wok. Add garlic and ginger and stir fry for 15 seconds. Add onions and stir fry until wilted, about 1 minute. Add broccoli and red pepper and mix well. Add the water and cover, cooking over medium heat for 3 to 5 minutes, or until broccoli is crisp tender. Mix sherry and oyster sauce or soy sauce in a small container. Drizzle over vegetables and toss well to mix. Makes 4 to 6 servings.
Swiss Sauced Broccoli
3 ounces fresh broccoli
dash salt
1 teaspoon unbleached flour
dash white pepper
2 tablespoons shredded Swiss cheese
1 tablespoon water
1 teaspoon butter or margarine
dash salt
1/4 cup milk
Wash broccoli, remove outer leaves and tough part of stalks. Cut the broccoli stalks lengthwise into uniform spears, following the branching lines. In a 20 ounce casserole combine broccoli spears, water and dash of salt. Microwave, covered, on 100% power for 3 to 4 minutes or just till tender. Let stand, covered, while preparing sauce. For sauce, in a 1 cup measure microwave butter or margarine, uncovered, for 20 to 30 seconds or till melted. Stir in flour, dash salt and pepper. Stir in milk. Microwave, uncovered on 100% power for 45 seconds to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in shredded Swiss cheese till melted. Drain broccoli. Serve sauce atop broccoli.
Rigatoni Broccoli Bake
8 ounces rigatoni
2 1/2 quarts boiling water
1 tablespoon cooking oil
salt
1/3 cup butter or margarine
1/3 cup all purpose flour
3 cups milk
3/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon garlic salt
1/8 teaspoon thyme
1 1/2 cup grated sharp cheddar cheese
1 1/2 pounds fresh broccoli, cut up
3/4 cup grated Swiss cheese
Cook rigatoni in boiling water, cooking oil and first amount of salt in large uncovered saucepan until tender but firm, about 12 to 15 minutes. Meanwhile, melt butter in saucepan. Mix in flour. Stir in milk until it boils and thickens. Add Parmesan cheese, second amount of salt, garlic salt, thyme and cheddar cheese. Stir. Drain rigatoni. Return pasta to pot. Add cheese sauce and cooked broccoli. Mix well. Pour into greased 9 x 13 inch pan, Sprinkle with Swiss cheese. Bake uncovered in 350F oven to melt cheese, about 20 minutes. Serves 12 to 15.
Broccoli Strudels
1 10 ounce package frozen broccoli; thawed and squeezed dry
1 cup shredded nonfat or reduced fat mozzarella cheese
1/4 cup fat free egg substitute or 2 egg whites
1 tablespoons Dijon mustard
12 sheets phyllo dough
nonstick cooking spray
Combine the broccoli, mozzarella cheese, egg substitute and mustard in a medium size bowl and stir to mix well. Set aside. Spread the phyllo dough out on a clean surface. You should have a 14 x 18 inch sheet that is 12 layers thick. Cover the phyllo dough with plastic wrap to prevent it from drying out as you work. Remove 1 sheet of phyllo dough and lay it flat on a clean dry surface with the short end near you. Spray the strip lightly with cooking spray. Top with another phyllo sheet and spray lightly with cooking spray. Repeat with third sheet. Spread 1/4 of the filling over the lower third of the stacked sheet, leaving a 4 inch margin on each side. Fold the right and left edges inward to enclose the filling and roll the sheet up from the bottom, jelly roll style. Coat a baking sheet with nonstick cooking spray. Place the rolls seam side down on the sheet and spray the tops lightly with cooking spray. Bake at 350F for 25 minutes or until light golden brown. Remove the rolls from the oven and allow to cool for 5 minutes. Slice each roll into 7 3/4 inch slices, transfer to a serving platter and serve warm.
Sesame Broccoli
1 pound fresh broccoli
1 tablespoon canola oil
1 tablespoon vinegar
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted
Cook broccoli until tender crisp; drain well. In a small saucepan, combine oil, vinegar, soy sauce and sugar. Heat to boiling. Pour over broccoli, turn spears to coat well. Sprinkle with sesame seeds. Serve at once. 4 servings.
Lemon Pepper Broccoli
4 cups small broccoli florets
1 tablespoon olive oil
2 teaspoons freshly grated lemon peel
1/8 teaspoon crushed red pepper or to taste
1/8 teaspoon salt
Bring 1 inch of water to boil in a medium saucepan. Place broccoli in a vegetable steamer, set into saucepan, cover and cook 2 minutes or until broccoli is crisp tender. Remove insert and let broccoli drain. Heat oil in a medium skillet over medium heat. Add lemon peel and crushed red pepper and stir until peel begins to brown, about 30 seconds. Add broccoli and salt and stir until hot, about 1 minute.
Ginger Broccoli
1 1/2 pounds broccoli florets and stems sliced into diagonal pieces
2 teaspoon roasted sesame oil
3 tablespoons tamari
2 teaspoon ground ginger
2 teaspoon brown sugar
4 tablespoons water
In a medium frying pan over medium heat, saute the broccoli in the sesame oil for about 8 minutes. Combine the tamari, ginger and sugar and add to the broccoli. Add water, cover and simmer for 2 minutes. Serve hot.
Cream Of Broccoli Soup With Cheese
6 cups water
10 ounce package fresh or frozen broccoli
3/4 cup finely chopped onion
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon garlic powder
8 ounces Velveeta cheese, shredded
1 ping half and half
1/4 cup butter
1/3 cup all purpose flour
1/2 cup cold water
In a three quart saucepan bring 5 cups water to a boil; add broccoli and onion and boil 10 to 12 minutes. Add seasonings and cheese: stir until cheese melts. Add half and half and butter; stir and heat to boiling. Slowly add 1/2 cup water to flour, stirring until texture is smooth. Slowly add to hot mixture, stirring rapidly. Cook and stir until soup is the consistency of heavy cream. Makes 8 to 10 servings.
Broccoli Au Gratin
1/4 cup butter
1/4 cup onion, chopped
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
1 can evaporated milk
1 10 ounce package frozen broccoli spears, cooked
1 8 ounce jar button mushrooms
1 cup chicken, cooked, cubed
1 cup your favorite cheese, shredded
Saute onion in margarine; stir in flour, salt and pepper. Drain mushrooms, reserving liquid; add water to make 1/2 cup liquid. Gradually stir into flour mixture in skillet. Blend in milk until smooth. Add mushrooms. Cook and stir over medium heat until sauce begins to thicken. Arrange a layer of chicken with the broccoli spears on top in a 9 x 13 baking dish. Pour sauce over chicken and broccoli. Top with cheese. Bake at 375F for 20 minutes. Let sit 15 minutes before serving.
Broccoli Amandino
2 pounds fresh broccoli
1/4 teaspoon butter
2 green onions, minced
1/4 cup chopped almonds
2 teaspoons lemon juice
salt and pepper to taste
Cook the broccoli in boiling water. Drain and keep warm. Heat the butter until melted and slightly browned. Add the green onions and almonds and stir over medium heat for about 2 minutes. Add the lemon juice, salt and pepper. Pour the sauce over the broccoli and serve.
Broccoli Chinese Style
1 pound broccoli
3 tablespoons olive oil
1 small onion, diced
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
1/2 cup chicken stock
Wash the broccoli and cut into 1 inch pieces. Heat the olive oil in a skillet and cook the onion until golden. Add the broccoli and cook over medium heat, stirring constantly for 3 minutes. Add the soy sauce and the sugar. Blend the cornstarch and the chicken stock. Add to the broccoli mixture. Cook over high heat for 1 minute, stirring constantly until thickened. Serve.
Chicken Divan
salt and pepper to taste
1 3 pound chicken
2 cups water
1 package frozen broccoli
2 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
1/2 cup light cream
2 tablespoons sherry
Parmesan cheese, grated
Salt and pepper the chicken. Add the water, cover and simmer for 1 hour. Remove the chicken from the broth, bone the meat and cut it into large pieces. Cook the broccoli according to the package directions. Drain it and arrange in the bottom of a baking pan. Arrange the chicken pieces on top. Make a white sauce with the butter, flour, chicken broth and cream. When the sauce is quite thick and very smooth, stir in the sherry. Pour the sauce over the chicken. Sprinkle the top with grated Parmesan cheese. Bake for approximately 15 minutes in a 400F oven.
Broccoli Parmigiana
2 heads fresh broccoli, cut into bite size pieces
juice of half a lemon
3/4 cup grated Parmesan
4 tablespoons butter
2 tablespoons olive oil
Heat butter and olive oil in a skillet. Add broccoli. Stir fry over high heat for 2 minutes. Place in a warm serving dish. Sprinkle with the lemon juice and Parmesan cheese. Serve.
Broccoli with Mustard Dressing
6 cups fresh broccoli
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
Cut broccoli into florets; peel stem, cut into diagonal pieces. Steam for 6 to 7 minutes until just tender crisp. Meanwhile, in serving dish, whisk remaining ingredients for dressing. When broccoli is cooked, drain and toss into dressing. Serves 3.
Broccoli Delight
2 onions, chopped
1/3 cup butter
2 cups cooked rice
1/2 cup cheddar cheese, grated
1 cup mushroom soup
2 pounds broccoli, chopped
Saute onions in butter and add the remaining ingredients. Pour into a two quart greased casserole dish. Bake uncovered for 40 to 45 minutes at 350F.
Italian Style Broccoli
2 pounds broccoli, broken into florets
1 tablespoon olive oil
1 clove garlic, minced
1 small dried hot red pepper, crumbled
2 tablespoons dry white wine
Steam broccoli 10 minutes, or until tender and still bright green. Refresh under cold water. Heat olive oil over medium heat and saute garlic and red pepper 2 minutes. Add broccoli and wine and saute, stirring, another 3 to 5 minutes. Serves 4.
Broccoli with Vinaigrette
1 bunch broccoli
1/2 cup seasoned rice vinegar
2 teaspoons stone ground or Dijon mustard
2 garlic cloves, minced
Break the broccoli into bite size florets. Peel the stems and slice them into 1/4 inch thick rounds. Steam just until tender, about 3 minutes. While the broccoli is steaming, whisk the dressing ingredients in a serving bowl. Add the steamed broccoli and toss to mix. Serve immediately. Keeps well in the refrigerator. Dressing is tasty on other vegetables, too. Serves 4 to 6.
Cheesy Macaroni with Broccoli
8 ounces elbow macaroni
2 cups fresh broccoli florets
4 tablespoons butter
2 tablespoons flour
2 cups milk
1 cup shredded sharp cheddar cheese
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon Salt
1/4 teaspoon cayenne pepper
1/4 cup whole wheat bread crumbs
In a medium saucepan, cook macaroni according to package directions, until al dente, or still slightly firm. Drain well. Fill another saucepan 3/4 full with water. Bring water to a boil, add broccoli, reduce heat to medium and cook until al dente; Drain and set aside. Preheat oven to 375F. Grease an 8 x 8 inch glass baking dish. In a medium saucepan, melt butter. Add flour, stirring 1 minute, until smooth. Gradually whisk in milk, stirring continually until thickened, about 3 minutes, remove from heat. Reserve 1/2 cup cheddar cheese. Stir remaining cheddar, Gruyere, Parmesan, salt and cayenne into sauce until cheeses melt. Add macaroni and broccoli to sauce. Pour into prepared baking dish. Bake 15 minutes. Sprinkle top with reserved cheddar and bread crumbs. Bake 10 to 15 minutes, until bubbly. Serves 4.
Broccoli Salad with Ginger Lime Dressing
3 cups broccoli florets and peeled stem pieces
1 cup peeled and diced cucumber
1 14 or 15 ounce can pitted black olives, drained
1/2 cup shredded Swiss cheese
1/4 cup finely chopped green onion
Ginger Lime Dressing
1/3 cup fresh lime juice
2 1/2 teaspoons tempura sauce
2 teaspoons finely minced or pressed fresh garlic
1 teaspoon finely minced or grated fresh ginger
1/2 teaspoon granulated sugar
1/16 teaspoon toasted sesame oil
1/2 cup vegetable oil
Whisk together the lime juice, tempura sauce, garlic, ginger, sugar and sesame oil. Whisk in the vegetable oil. Adjust seasonings. Makes about 1 cup dressing.
In a medium bowl, combine the broccoli, cucumber, olives, cheese and green onion. Drizzle on enough of the Ginger Lime Dressing to thoroughly coat the ingredients, tossing to mix well. Serve immediately or refrigerate for several hours so flavors can merge. Makes about 6 servings.
Broccoli Gratin
fresh broccoli with stalks
shredded cheese
melted butter, optional
salt and freshly ground black pepper to taste
Using a paring knife, peel away the tough, fibrous skin from the stalks of broccoli. Cut the broccoli and stalks into pieces of the desired size, then steam over boiling water just until barely tender, about 4 to 6 minutes. When ready to serve, arrange the broccoli in a gratin dish or any shallow, oven proof casserole dish. Sprinkle with a bit of cheese, some melted butter, if using and salt and pepper to taste. Broil in oven until the cheese is browned and bubbly. Serve immediately.
Broccoli Lasagna Bianca
1 15 to 16 ounce container ricotta cheese
1 cup egg substitute
1 tablespoon minced basil or 1 teaspoon dried basil leaves
1/2 cup chopped onion
1 clove garlic, minced
2 tablespoons margarine
1/4 cup all purpose flour
2 cups milk
2 10 ounce packages frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese
9 lasagna noodles, cooked and drained
1 small tomato, chopped
2 tablespoons grated Parmesan cheese
fresh basil leaves, for garnish
In medium bowl, combine ricotta cheese, egg substitute and minced basil; set aside. In large saucepan over medium heat, saute onion and garlic in margarine until tender crisp. Stir in flour; cook for 1 minute. Gradually stir in milk; cook, stirring until mixture thickens and begins to boil. Remove from heat; stir in broccoli and mozzarella cheese. In lightly greased 13 x 9 x 2 inch baking dish, place 3 lasagna noodles; top with 1/3 each ricotta and broccoli mixtures. Repeat layers 2 more times. Top with tomato; sprinkle with Parmesan cheese. Bake at 350F for 1 hour or until set. Let stand 10 minutes before serving. Garnish with basil leaves.
Broccoli Cheese Casserole
1 10 ounce package frozen chopped broccoli, thawed and drained
1 1 ounce package HIDDEN VALLEY® The Original Ranch® Seasoning and Salad Dressing Mix
1 cup sour cream
1 cup milk
1/2 cup shredded Monterey Jack cheese
1/4 cup seasoned bread crumbs
1 tablespoon butter or margarine, melted
Preheat oven to 350F. Place broccoli in greased shallow baking dish. In medium bowl, whisk together salad dressing mix, sour cream and milk. Drizzle 3/4 cup dressing mixture over broccoli; reserve remaining dressing for another use. Top with cheese. Cover loosely with foil. Bake until heated through, 15 to 20 minutes. Combine bread crumbs and butter. Sprinkle on top of casserole during last 5 minutes of baking; do not cover with foil.
Pilaf with Broccoli, Walnuts and Cheese
1 tablespoon margarine or butter
1 small onion, chopped
2 cloves garlic, minced
1 4.3 ounce package RICE-A-RONI® Long Grain and Wild Rice Original
2 1/2 cups broccoli florets
1/2 cup coarsely chopped walnuts, toasted
1 cup shredded cheddar cheese or crumbled gorgonzola cheese
In medium saucepan over medium high heat, melt margarine. Add onion and garlic; saute 2 minutes. Add 1 2/3 cups water, rice mix and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 20 minutes. Stir in broccoli. Cover; simmer 5 to 10 minutes or until white rice is tender. Stir in nuts and top with cheese. Serves 4.
Stir Fried Broccoli
1 pound broccoli
1 medium onion
2 ribs celery
4 ounces fresh bean sprouts
1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon oyster sauce
1/4 teaspoon salt
1/4 teaspoon sugar
1 tablespoon vegetable oil
2 cloves garlic, minced
3/4 cup vegetable or chicken broth
1/4 cup pimiento strips, drained
Cut woody stems from broccoli; discard. Peel stems. Cut stems diagonally into slices. Cut tops into florets; rinse. Cut onion into wedges. Cut celery diagonally into 1/4 inch thick slices. Rinse bean sprouts and drain. Remove any green hulls. Set aside. Combine cornstarch, water, oyster sauce, salt and sugar in small bowl; stir until smooth. Set aside. Heat wok over high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add broccoli stems, onion and celery; stir fry 2 to 3 minutes or until vegetables are crisp tender. Add broccoli florets and garlic; stir fry 30 seconds. Add broth. Cover and cook about 3 minutes or until broccoli is crisp tender. Stir cornstarch mixture until smooth. Add to wok. Cook and stir until sauce boils and thickens. Add sprouts and pimiento; stir fry just until heated through. Transfer to serving dish. Serves 6.
Sweet and Sour Broccoli
1 3 ounce package chicken flavored ramen soup
1/3 cup balsamic vinegar
1/4 cup sugar
1/4 cup vegetable oil
1 head broccoli, cut into florets
1/2 cup unsalted sunflower seeds,
Combine the flavor packet from the soup mix with the vinegar, sugar and oil in a 2 quart or larger serving bowl. Using a whisk, beat until well blended. Add the broccoli and ramen noodles, breaking the noodles into small pieces. Toss well to coat with dressing, then garnish with seeds as desired. Refrigerate for at least 10 minutes before serving. Serves 6.
Hong Kong Style Broccoli
1 pound broccoli
1 garlic clove
2 thin slices ginger
2 teaspoons sugar
salt to taste
1/4 cup water
Sauce:
1/4 cup water
2 tablespoons oyster sauce
1 tablespoon sherry
1 to 2 teaspoons cornstarch
2 tablespoons oil for stir frying
To prepare broccoli, break off the florets and then split them into either halves or quarters. Discard any leaves. Peel and slice the stems along the diagonal. Wash and thoroughly drain the sliced broccoli. Mix sauce ingredients and set aside. Prepare garlic and ginger, crushing and peeling the garlic and finely mincing both. Heat wok and add 2 tablespoons oil. When oil is ready, add the garlic and ginger, sauteing until brown. Add the broccoli, stir frying until they turn a brilliant green, then add the sugar and salt. Mix together well, then add the water, cover and cook for about two minutes. Give the sauce a quick stir and add to the wok, pushing the broccoli to the side to make a well in the middle of the wok for the sauce. Stir the sauce with chopsticks until thickened, mix together with the broccoli and serve hot.
Stir Fried Broccoli and Mushrooms
2 tablespoons corn oil
2 cups sliced mushrooms
1 small onion, cut into thin wedges
1/2 teaspoon salt
1 clove garlic, minced
1/8 teaspoon pepper
2 cups broccoli florets
In wok or large skillet heat oil over medium high. Add onion and garlic; stir fry 30 seconds. Add broccoli, mushrooms, salt and pepper; stir fry 5 minutes or until tender crisp. Serves 4.
Fried Broccoli
1 bunch of broccoli, cut into florets
oil for frying
grated Romano cheese
Batter:
1 egg, beaten
1 cup cold water
2 tablespoons dry white wine
1 cup flour
salt and pepper to taste
In a separate bowl, beat the egg and mix with water and wine. Add salt and pepper to taste. Add flour and whisk quickly.
Cut the broccoli into sections that will fry fairly quickly. Cover the bottom of a frying pan with about an inch of oil and place over a medium high burner. Heat to about 375F. Place the broccoli into the batter, shake off excess. Place in hot skillet and fry until they start to brown. Turn them making sure all sides are cooked. Once golden brown, remove with slotted spoon and drain on paper towels. Sprinkle with Romano cheese.
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