Broccoli Skillet

 1 head broccoli, cut florets and grate very fine with a box grater

4 eggs

2 crushed garlic cloves

1/2 onion, chopped

salt and pepper

3 Tbsp rice flour

1 Tbsp Parmesan cheese

1 Tbsp cream cheese

oil

In a large bowl, add grated broccoli, eggs garlic, onion, salt, pepper and rice flour.  Mix well. Add Parmesan cheese and cream cheese.  Mix.  

Add oil to a skillet and brush all over.  Pour in broccoli mixture and spread evenly in skillet. Cook on low heat for 5 minutes.  Bottom will be golden brown. Loosen sides and flip unto a plate.  Cook the other side on low heat for 5 minutes until golden brown.  Cut into slices and serve.

Chicken Divan

 1 1/2 cups cooked chicken

1 small onion, minced

salt and pepper

8 oz mushrooms, sliced

3 Tbsp all-purpose flour

2 tsp dijon mustard

3 cups milk

1 tsp Worcestershire sauce

2 cups shredded cheddar cheese

1/2 cup sour cream

1 1/2 cups broccoli

 

Topping:

1 cup panko

1 cup shredded cheddar cheese

2 Tbsp melted butter

1.  Preheat oven to 400 degrees.  Cook chicken.  

2.  In skillet cook onions, salt, pepper and mushrooms. Add flour and mustard.  Mix. Will thicken.  

3.  Add milk and Worcestershire sauce, cheese and sour cream.  Bring it to a boil. Stirring well.

4.  Add broccoli to a large bowl.  Add the mushroom sauce and the cooked chicken.  Mix well.

5.  In a smaller bowl combine panko, cheese and butter for topping.

6.  Put in a 8x8 or 13x9 inch casserole dish.  Top with panko mixture.

7.  Bake in a 400 degree oven for 25 minutes.  

8.  Serve with egg noodles or rice.

Broccoli, Chickpea and Pomegranate Salad

 1/4 cup thinly sliced red onion

1/2 tsp ground cumin

1/3 cup whole-milk plain yogurt

2 Tbsp tahini

2 Tbsp extra virgin olive oil

1 Tbsp lemon juice

3/4 tsp salt, divided

1/2 tsp ground pepper

4 cups bite-size broccoli florets (about 8 oz)

1 (15 oz) can low-sodium chickpeas, rinsed

1/2 cup pomegranate seeds

1.  Soak onion in a small bowl of cold water for 10 minutes.  Drain well.

2.  Meanwhile, toast cumin in a small dry skillet over medium heat, stirring, until fragrant, 1 to 2 minutes.  Transfer to a large bowl.  Add yogurt, tahini, oil, lemon juice, 1/2 tsp salt and pepper; whisk until smooth.  Add broccoli, chickpeas, pomegranate seeds and the onion and toss to combine.  Let stand 10 minutes.  Season with the remaining 1/4 tsp salt and toss again.

 

Tips: To make ahead: Refrigerate for up to 1 day

Serves 6

 

 

 

 

 

 

Tips:  To make ahead: REfrigerate for up to 1 day.

Serves 6

Sauteed Broccoli and Kale with Toasted Garlic Butter

 2 bunches kale (about 1 1/2 lb) , preferably Lacinato

1 cup water, divided

2 large heads broccoli, trimmed and cut into florets (about 12 cups)

2 Tbsp extra virgin olive oil, divided

4 Tbsp unsalted butter

5 cloves garlic, thinly sliced

1/4 tsp crushed red pepper, plus more for garnish

3/4 tsp fine sea salt

1.  Remove tough stems and ribs from kale; coarsely chop the greens.  Cook the kale in 1/2 cup water in a large skillet over medium-high heat, covered, until barely tender, 2 to 3 minutes.  Transfer to a colander.  Cook broccoli the same way with the remaining 1/2 cup water.  Transfer the kale to a large bowl; drain the broccoli in the colander.  Wipe the pan dry.

2.  Heat 1 Tbsp oil in the pa over medium-high heat.  Add the kale and cook, stirring  often, until tender and browned in spots, 4 to 6 minutes.  Transfer to the bowl.  Heat the remaining 1 Tbsp oil in the pan.  Add the broccoli and cook, stirring often, until tender ad browned in spots, 4 to 6 minutes.  Transfer to the bowl. 

3.  Heat butter, garlic and crushed red pepper in the pan over medium heat until the butter is melted.  Cook, stirring constantly, until the garlic is light brown, 1 to 2 minutes.  Drizzle the butter over the vegetables and sprinkle with 3/4 tsp  salt; gently toss to combine. Serve topped with a sprinkling of sea salt and crushed red pepper, is desired.

Tips: Make ahead tip: prepare through step 1, over and refrigerate for up to 2 days, Finish with steps 2-3 just before serving. 

Serves 12

 

 

 

3.  Heat butter, garlic and crushed red pepper in the

Broccoli and Sausage Skillet Pizza

 1/2 cup chopped peeled broccoli stems plus 1 cup bite-size broccoli florets (about 4 oz total), divided

1/4 cup fresh basil

1/4 cup toasted walnuts

1 clove garlic, smashed

1 Tbsp lemon zest, reserved

1 Tbsp lemon juice

1/4 tsp salt

2 Tbsp extra virgin olive oil

6 oz Italian sausage, casing removed

1 lb whole-wheat pizza dough

4 oz sliced fresh mozzarella cheese, torn into pieces

12 grape tomatoes, halved

2 Tbsp freshly grated Parmesan cheese

1/4 tsp ground pepper

 

1.  Preheat oven to 450 degrees.  Coat a 12 inch cast-iron skillet with cooking spray or olive oil.

2.  Combine broccoli stems, basil, walnuts, garlic, lemon juice and salt in a food processor. Pulse until finely chopped.  Add oil and process to combine.

3.  Cook sausage in small skillet over medium-low heat, breaking up with a spoon, until no longer pink, 4 to 6 minutes. 

4.  Working on a lightly floured surface, roll ad stretch pizza dough into a 12 inch circle. TRansfer to the prepared pan, pressing the dough 1 inch up the sides.  Spread the dough with the pesto and sprikle with the sausage, broccoli florets, lemon zest, mozzarella, tomatoes, Parmesan and pepper.

5.  Bake the pizza until the crust is golden brown and the cheese is browned in spots, 30 to 35 minutes.  Let stand for 10 minutes before serving.

Serves 4-6

 

 

 

 

1.  Preheat oven to 450 degrees.  COat a 12 inch cas-iron skillet with cooking spray or olive oil

2.  Combine broccoli stems, basil, walnuts, garlic, lemon juice adn salt in a food precessor.  Pulse until finely chopped.  Add oil adn process to combine.

Chicken and Broccoli Stir Fry

 1 lb (5-6 cups) or 1 head of broccoli florets

1/2 lb button mushroom, sliced

1 small yellow onion, chopped (follow the line)

1 lb or 2 chicken breasts, cut into bite sized pieces

2/3 cup chicken broth

3 Tbsp soy sauce

2 Tbsp brown sugar

1 Tbsp sesame oil

1 Tbsp cornstarch

1 tsp ginger, minced

1 tsp garlic, minced

1 tsp black pepper

1.  Season with chicken breast with some pepper and cook in a wok with 1 Tbsp oil about 5 minutes. When cooked take out and set aside.

2.  To make the sauce: Add the chicken broth, soy sauce, brown sugar, sesame oil, cornstarch, ginger, garlic and black pepper to a small saucepan.  Heat and set aside.

3.  Turn heat to medium-high and add another Tbsp of oil in wok.  Add the mushrooms, onions and broccoli florets.  Stir constantly until the mushroom and onions are tender. 

4.  Reduce heat to low and add sauce to the broccoli.  Simmer for 3-4 minutes.  Return chicken to skillet until just warmed up.  

5.  Sprinkle with sesame seeds and serve over rice.  

Recipe:  Natasha's Kichen

Roasted Broccoli Grape Salad

 1 head of broccoli, cut into florets

1/2 red onion, chopped large

olive oil

salt and pepper

1 large scoop mayonnaise (1 cup)

1 tbsp sugar

2 Tbsp milk

1 Tbsp white wine vinegar

 1- 2 cups red grapes, halved

2 stalks celery, chopped

1 cup yellow raisins soaked in sherry vinegar (to absorb tanginess)

sliced toasted almond slices, for garnish

 

On a baking sheet in a 425 degree oven for 18-22 minutes roast the broccoli and onions. Spread the broccoli on one side and the onions on the other.  Sprinkle with olive oil,  salt and pepper.

While the vegetables are roasting make the creamy dressing.  In a small bowl whisk together mayonnaise, sugar, milk, white wine vinegar and season with salt and pepper.  Set aside

To a large bowl, add the grapes, celery and already soaked raisins.  When broccoli and onions are finished roasting add them.  Add the creamy dressing and mix to coat.  Serve with sliced toasted almond slices on top.

 

 

Broccoli and Cauliflower Casserole

 1 (2 lb) head cauliflower, trimmed and cut into 1-inch florets

1 lb broccoli florets cut into 1-inch pieces

1/4 cup unsalted butter, divided

2 Tbsp all-purpose flour

2 cups whole milk

2 oz reduced-fat cream cheese, at room temperature

1 tsp garlic powder

1 tsp onion powder

1/2 tsp ground pepper

1/4 tsp salt

1 cup shredded sharp white Cheddar cheese

3/4 cup Panko breadcrumbs

1/4 cup grated Parmesan cheese

1.  Preheat oven to 375 degrees.  Coat a 2 quart baking dish with cooking spray; set aside.

2.  Add 1 inch of water to a large stockpot fitted with a steamer basket; cover and bring to boil.  Add cauliflower florets first, then top with broccoli florets; steam, covered , until slightly tender, about 6 minutes.  Remove the vegetables from the pot; set aside.  Discard the water and clean the pot.

3.  Heat 2 Tbsp butter in the pot over medium heat.  Add flour and cook, stirring constantly, until nutty, about 1 minute.  Gradually stir in milk, whisking constantly, until simmering.  Whisk in cream cheese, garlic powder, pepper and salt.  Cook, and gradually add Cheddar, whisking until melted after each additon.  Remove from heat.  Add the broccoli and cauliflower to the sauce and stir to coat.  Transfer to the prepared baking dish.

4.  Microwave the remaining 2 Tbsp butter in a medium microwaveable bowl on high until melted, about 25 seconds.  Stir in Panko and Parmesan until fully coated; sprinkle evenly over the casserole. Bake until golden brown and bubbly, 25 to 30 minutes.  Let stand for 5 minutes before serving.

Serves 8

Sesame Instant Ramen Noodles with Brocoli and Soft-Boiled Egg

 3 cups water

1 cup frozen broccoli

1 (3 oz) package ramen-noodle soup mix

1 tsp toasted sesame oil

1/2 tsp toasted sesame seeds

1 large soft-boiled egg, halved

1.  Bring water to boil in a medium saucepan.  Add broccoli; cook for 2 minutes.  Add noodles (reserve the seasoning packet); cook until the noodles are tender about 3 minutes more.  Drain the broccoli and noodles and return to the pan.

2.  Add sesame oil, sesame seeds adn half of the seasoning packet  (discard the remainder or reserve for another use); toss well to combine.  Transfer to a bowl; top with egg and serve.

Tips:  To soft-boil eggs:  Place eggs in a sauce pan; add water to just cover the eggs.  Bring to a simmer over medium-high heat.  Remove from heat and let stand for 2 to 3 minutes for perfect soft-set yolks.

Serves 1

Roasted Pistachio-Crusted Salmon with Broccoli

 8 cups broccoli florets, with 2 inch stalks attached

2 cloves garlic, sliced

3 Tbsp extra virgin olive oil, divided

3/4 tsp salt, divided

1/2 tsp ground pepper, divided

1/2 cup salted pistachios, coarsely chopped

2 Tbsp chopped fresh chives

zest of 1 medium lemon, plus wedges for serving

4 tsp mayonnaise

1 1/4 lb salmon fillet, cut into 4 portions 

1.  Preheat oven to 425 degrees.  Coat a large rimmed baking sheet with cooking spray.

2.  Combine broccoli, garlic, 2 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper on the prepared baking sheet.  Roast for 5 minutes. 

3.  Meanwhile, combine pistachios, chives, lemon zest, the remaining 1 Tbsp oil and 1/4 tsp each salt and pepper in a small bowl.  Spread 1 tsp mayonnaise over each salmon portion and top with teh pistachio mixture.

4.  Move the broccoli to the  side of the baking sheet, and place the salmon on the empty side.  Roast until the salmon is opaque in the center and the broccoli is just tender, 8 to 15 minutes more, depending on thickness.  Serve with lemon wedges, if desired.

Serves 4

 

One Pot Broccoli Cheddar Soup

 2 heads broccoli, cut into small florets, (save the stalks and peel for the soup base), or use frozen

1/4 cup butter

1 stalk celery, chopped fine

1 onion, chopped fine

1 carrot, shredded

2 Tbsp cornstarch or flour

2 cups milk or half and half

2 cups water

2 cups grated mild cheddar cheese, (save some for the garnish)

1 tsp salt

1/2 tsp pepper

Put a large pot on medium heat and add butter.  Add carrots, celery and onion, broccoli stems (peeled) and salt and pepper.  Cook.  Put the lid on until the veggies get tender about 5 minutes. They will soften up.  Add water and simmer for another 5 minutes.  

Add corn starch to milk in a small bowl.  Mix well so there's no lumps.  Add broccoli floret to stock pot.  Put lid back on to steam broccoli for 10 minutes.  Stir and check broccoli for doneness.  Add milk mixture.  Stir in and it will begin to thicken.  When it starts to almost boil add the cheese and stir.  Serve with bread or rolls.

Recipe:  The Hillbilly Kitchen

Baked Broccoli and Artichoke Shells

 8 oz medium pasta shells

Kosher salt and freshly ground pepper

10 oz broccoli, stalks peeled and sliced, florets separated

1/2 cup Panko

1 cup grated Parmigiano-Reggiano

3 oz thick-cut bacon, cut into 1/2 inch pieces

2 Tbsp unsalted butter

1/3 cup unbleached all-purpose flour

3 1/2 cups milk

1 cup grated sharp white cheddar

1 can (14 oz) quartered artichoke hearts, drained

1.  Preheat oven to 425 degrees.  Cook pasta in a pot of salted boiling water 4 minutes.  Add broccoli and cook 2 minutes more; drain/  Combine Panko and 2 Tbsp Parmigiano.

2.  In a saucepan, cook bacon over medium heat until crisp, 4 to 5 minutes.  Transfer to paper towels.  Add butter to pan; melt,  Whisk in flour; cook 1 minute.  Slowly whisk in milk.  Bring to a simmer; cook, whisking, until thickened slightly, about 4 minutes.  Stir in remaing Parmigiano, cheddar, artichokes, broccoli, pasta, and bacon; season to taste.

3.  Transfer mixture to a 2 quart baking dish.  Sprinkle with Panko mixture.  Bake until golden and bubbling, about 20 minutes.  Let cool slightly before serving.

Serves 4

Recipe: Martha Stewart

Creamy Broccoli and Cabbage Slaw

 2/3 cup buttermilk

1/3 cup mayonnaise

3 Tbsp fresh lemon juice

kosher salt, freshly ground pepper

1 small bunch broccoli (about 12 oz)

1/2 medium Napa cabbage, thinly sliced (about 6 cups)

2 scallions, thinly sliced

8 oz sugar snap peas, thinly sliced

4 Tbsp chopped fresh chives, divided

Combine buttermilk, mayonnaise, and lemon juice in a small bowl; season with salt and pepper and whisk to combine.  Set buttermilk dressing aside.

Using a vegetable peeler, peel broccoli stalk if skin is thick.  Halve broccoli lengthwise, then thinly slice crosswise, starting at crown.  Toss broccoli, cabbage, scallions, sugar snap peas, 2 Tbsp chives, and reserved buttermilk dressing in a large bowl; season with salt and pepper.  Serve slaw topped with remaining 2 Tbsp chives.  

* Do Ahead:  Slaw can be made 6 hours ahead.  Cover and chill.

Beef and Broccoli

 broccoli florets

flank steak ( cut into thick strips)

white rice, cooked

 

Marinate:

baking soda corn starch

Panda brand soy sauce

sesame oil

Mix together with the beef 

 

Sauce:

Panda brand Oyster sauce

Chinese Rice wine

Chicken bouillon powder

water

Blanch broccoli for just a few minutes and shock in ice water.  Set aside.  Marinate beef.  Using  a wok on high heat sear and toss together with broccoli.  Add sauce and mix.  To serve cook white rice and place beef and broccoli on top.  Can add scallions and sesame seeds to garnish.

Broccoli, Grape, and Pasta Salad

 1 cup chopped pecans

1 lb fresh broccoli

1 cup mayonaise

5 Tbsp sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

1 tsp salt

8 oz bow-tie pasta, cooked (1/2  16 oz package)

2 cups seedless red grapes, halved

8 pieces cooked bacon, crumbled

Preheat oven to 350 degrees.  Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife.  Peel away tough outer layer of stems, and finely chop stems.

Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat.  Cover and chill 3 hours.  Stir bacon and pecans into salad just before serving.

Note:  Can add cooked chicken to the salad

Spinach and Broccoli Enchiladas

 1 medium onion, chopped

2 tsp olive oil

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry

1 cup finely chopped fresh broccoli

1 cup picante sauce, divided

1/2 tsp garlic powder

1/2 tsp ground cumin

1 cup cottage cheese

1 cup shredded cheddar cheese, divided

8 flour tortillas (8 inches), warmed

1.  Preheat oven to 350 degrees.  In a large nonstick skillet over medium heat, cook and stir onion in oil until tender.Add spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin; heat through.

2. Remove from heat; stir in cottage cheese and 1/2 cup cheddar cheese; spoon about 1/3 cup spinach mixture down center of each tortilla.  Roll up and place seam side down in a 13x9 inch baking dish coated with cooking spray.  Spoon remaining picante sauce over top.

3.  Cover and bake 20-25 minutes or until heated through.  Uncover; sprinkle with remaining cheese.  Bake 5 minutes longer or until cheese is melted.

Broccoli Tuna Casserole

 5 cups uncooked whole wheat egg noodles

1 tsp butter

1/4 cup chopped onion

1/4 cup cornstarch

2 cups milk

1 tsp dried basil

1 tsp cried thyme

3/4 tsp salt

1/2 tsp pepper

1 cup chicken broth

1 cup shredded Monterey Jack cheese, divided

4 cups frozen broccoli florets, thawed

2 pouches (6.4 oz each) albacore white tuna in water

1/3 cup panko bread crumbs

1 Tbsp butter, melted

1.  Preheat oven to 350 degrees.  Cook noodles according to package directions; drain.   Transfer to a shallow 3 quart or 13x9 inch baking dish coated with cooking spray.

2.  Meanwhile, in a large nonstick skillet, heat butter over medium-high heat.  Add onion;cook and stir until tender.  In a small bowl, whisk cornstarch, milk and seasonings until smooth; stir into pan.  Stir in broth.  Bring to a boil; cook and stir until thickened, about 2 minutes.  Stir in 3/4 cup cheese until melted; stir in broccoli and tuna.

3.  Spoon over noodles; mix well.  Sprinkle with remaining cheese;  Toss bread crumbs with melted butter; sprinkle over casserole.  Bake, covered, 45 minutes.  Uncover and bake until cheese is melted, 15-20 minutes longer.

Golden Broccoli Casserole

 4 stalks broccoli florets, cut into bite size pieces

1/4 cup butter 

1 onion, chopped

1 cup mayo

1 can cream of mushroom soup

2 eggs

1 cup cheddar cheese

1 sleeve Ritz crackers, crushed

1.  Steam broccoli a few minutes until still firm and not mushy.

2.  Saute on the stove butter and onion.

3.  Mix in a large bowl, mayo, soup can, eggs, cheddar cheese.  Add the onions and lightly steamed broccoli.  Mix together.  Pour into a 9x13 casserole dish. Top with crushed Ritz crackers.  

4.  Bake in a 350 degree preheated oven for 25-35 minutes.

Sunflower Broccoli Salad

2 cups fresh broccoli florets

2 bacon strips, cooked and crumbled

1 green onion, chopped

3 Tbsp raisins

1 Tsp sunflower kernels

 

Dressing:

1/3 cup mayonnaise

4 tsp sugar

2 tsp white vinegar

 

 In a bowl, combine the broccoli, bacon, onion, raisins and sunflower kernels.  In a small bowl, combine the dressing ingredients; stir until smooth.  Pour over broccoli mixture and toss gently.  Cover and refrigerate for at least 2 hours before serving, stirring occasionally.

Broccoli and Apple Salad

 3 cups small fresh broccoli florets

3 medium apples, chopped

1/2 cup chopped mixed dried fruit

1 Tbsp chopped red onion

1/2 cup reduced-fat plain yogurt

4 bacon strips, cooked and crumbled

In a large bowl, combine broccoli, apples, dried fruit and onion.  Add yogurt; toss to coat.  Sprinkle with bacon.  Refrigerate until serving.