I have a service called Urban Organics which delivers a box of whatever organic produce is available to my door each week. Lately is has included a ton of broccoli. I often just steam it and toss it with some butter and herbs or roast it at 500 degrees. Both of those are delicious but I need some new ideas. I eat almost all foods suggestions for other ingredients are well appreciated.
Thanks in advance for your help.
The most amazing broccoli recipe I've ever made is broccoli mousse. Essentially, you cook broccoli, put it in the food processor with some cream and eggs, salt and pepper, and put in individual ramekins to bake. Unmold, and serve with a lemon burre blanc. If you can't figure it out and are interested, I will track down the actual recipe...
this is my favorite broccoli recipe, a broccoli salad my mum makes all the time. you won't believe how delicious it is. for extra flavor, mix the bacon drippings into your dressing:
2 large bunches raw broccoli, cut into flowerets
1 lb. bacon, cooked and crumbled
2 c. grated Cheddar cheese
1/2 sweet onion, finely chopped
1/2 c. sugar
2 tbsp. wine vinegar
1 c. mayonnaise
Mix mayonnaise, sugar and vinegar together. Add onion, bacon and cheese. Pour over broccoli in 9 x 13 pan. Stir until broccoli is lightly coated. Chill a few hours.
After tasting at a friend's BBQ, this has become one of my favourite ways to have broccoli.
2 cups broccoli florets, steamed until crisp-tender
Combine in measuring cup and nuke until warm so sugar dissolves:
2 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon sugar
1 tablespoon rice vineagar
Drizzle over broccoli.
Sprinkle toasted sesame seeds over all, and toss.
Cooks.com has an easy recipe for Stir-Fry Beef & Broccoli, though oriental sites may also have them. A favorite is
2 tablespoons butter
1 onion, thinly sliced
1 small potatoes, thinly sliced
2 cups fresh chopped broccoli
1 1/2 cups chicken broth
1/4 teaspoon salt
ground black pepper to taste
1/2 cup heavy whipping cream
Melt butter in pan, do not brown. Add vegetables, toss to coat with butter, then press parchment paper on top of vegetables (sweating) for better flavor. Put lid on pan and simmer very gently until vegetables have softened. Do not brown.
Remove paper, add chicken stock, bring to a boil, then simmer until vegetables are soft.
Put in blender and puree until smooth. Pour back in pan, add salt, pepper, and cream. Simmer gently, do not boil or cream will curdle, until heated through.
On a lighter note I am currently spooning up a simple soup made of 2 large broccoli crowns (stems are great too- this was just on sale for $1/lb), a handful of peas, chopped and simmered with an onion and a few garlic cloves (saute them before adding veg) and a couple cups of water, bouillon powder or salt, pepper and red pepper flakes. When soft enuf to blend with immersion blender, add a large bunch of flat leaf parsley chopped, simmer maybe 5 minutes, then blend. Adjust seasoning. Stir in a little dairy (yogurt, sour cream, cottage cheese, ricotta) to you serving bowl (not the pot because that would not re-heat well)
what about the old stand by
lay broccoli in bottom of baking dish. top with boneless chicken breasts, smother in cambells cream of mushroom soup, top with bread crumbs & bake. When ready to bring out of oven, top with cheese & broil till bubbly. cant get easier then that for a full meal.
or just broccoli in a baking dish, use campbells cheddar cheese soup, mix alittle milk in soup then pour on top of broccoli, then put on breadcrumbs, top with Frenchs fried onion rings and bake till bubbly.
Here is a recipe for a cold salad that sounds really odd, but it is really delicious:
Broccoli Salad - 3 cups coarsely chopped broccoli florets, 1 cup spanish peanuts, 1 cup raisins, 2-3 chopped green onions (I only use the green/chive part myself).
Toss these together, set aside and make the dressing, which is 1 cup mayo, 1 tblsp sugar, and 1 tblsp vinegar. Put the dressing on at the last minute before serving. You can make each the salad and the dressing separately and then combine when you are ready.
Now I just posted on the "deal breaker" thread that I avoid raisins mixed in other dishes, but the raisins really add a nice sweetness to this salad. I took this to a family reunion and the other women were turning their noses up at it, but before I knew it that bowl was empty and many requests for the recipe.
you know what we like better than raisins in the broccoli salad?
Purple seedless grapes cut in half. Sweet and refreshing at the same time. Yes your recipes a little heavy with the mayo, but I've had it this way too.. if you want to lighten up use a little real mayo with the fat free, and a good helping of apple cider or rice wine vinegar, use splenda to sweeten the dressing. And I use the stems of the brocolli for this too, make little sticks.. add sesame seeds, or rice sticks or peanuts as you say. We love this salad... hmmmm I think I might be making this...no grapes... ah trader joes dried bing cherries work too!
re: chef chicklet
re: chef chicklet
Yes! Red grapes, sweet onion and broccoli in this salad. A little crumbled bacon, a few toasted almonds. I combine Lite Helmanns and a little yogurt, a little vinegar and maybe a pinch of sugar for the dressing. Don't use a heavy hand with the dressing. I like this better than potato salad.
Also, I have had good luck micro cooking the broccoli using the veggie program of my microwave. I put broccoli florets in a glass piepan, add a teaspoon or so of chicken both, season the florets with salt or seasoned salt and/or dried dill, cover loosely with plastic wrap and micro cook. When the broccoli is done, you can serve it in the center of a platter of cooked rice. You can butter it a bit, if you want Beautiful! And good.
This is a great recipe for a different way of cooking and presenting broccoli, and has kind of become the way I cook almost all vegetables now (minus the sauce):
Broccoli with Cambozola Sauce
This distinctive dish can be a side dish, first course, or a meal itself, with a salad and a simple dessert. You can also leave out the toast and serve the broccoli as a side dish, using a little less sauce and letting it thicken slightly over the heat before tossing it with the broccoli. Don’t leave out the pine nuts, they make a difference.
½ loaf good-quality crusty bread
2 tablespoons unsalted butter
Salt and freshly ground pepper to taste
½ cut water
2 tablespoons extra-virgin olive oil
1 ½ pounds broccoli
¼ pound Cambozola cheese
½ cup heavy cream
1 teaspoon finely chopped fresh thyme
2 tablespoons pine nuts, toasted
For the Toasts:
Preheat the oven to 375 degrees.
Cut the bread into thick slices about 1 ½ inches wide and 5 inches long—you will need at least 1 slice per person. In a large ovenproof skilled, melt the butter add the bread and toss to coat well. Season with salt and pepper. Toss again and bake until browned and crisp outside but still soft inside, about 15 minutes. Drain on paper towels and keep warm.
For the Broccoli:
In a large skillet, combine the water, olive oil, and salt and pepper, and bring to a boil. Meanwhile, cut the broccoli florets from the stems, leaving about 2 inches of stems attached to the florets. Save the stems for another use.
Add the florets to the skillet, cover, and cook over medium heat for 5 minutes. Uncover and increase the heat to high to boil off any remaining water. Sauté the broccoli in the oil remaining in the pan until cooked through and light brown, about 5 minutes more.
Meanwhile, in a small saucepan, slowly melt the cheese with the cream. Add the thyme and season will with pepper. Place 1 or more slices of bread on each of four warm plates. Arrange the broccoli on the bread and pour the sauce over the top. Sprinkle each serving with pine nuts and serve immediately.
Try this with asparagus instead of broccoli. It is equally as lovely.
Trim off the white rind of the cheese before adding it to the cream. Cambozola, which has a rich, mellow, toned-down Gorgonzola flavor, is a supermarket cheese, not one of the great ones according to connoisseurs, but it’s just right in this dish.
The broccoli cooking technique here is perfect—a good cook’s trick to add to your repertoire, and simplicity itself. The broccoli comes out sweet, tender, and lightly browned.
Large pot of steamed broccoli. Still on the crunchy side. Lay it out in a 9x12 pan and cover with finely minced garlic. Then pour a jar of Salsa Con Queso on top. Sprinkle with grated cheddar and bake for 30 minutes at 350.
Sometimes I just take a chunk of Velveeta and add a couple of cans of mild green chilis. Bake the same way.
The kids really do love it......don't tell them everything that's in it.
"What's the difference between snot and broccoli"?? "Kids won't won't eat broccoli"!!
And so it goes for me in life. I hate the stuff. Except when drowned in cheese sauce. I'm now into my 40's and am starting to become very concious of my weight and health and would like to introduce broccoli into my diet. What I need is a "Gateway" recipe for broccoli that's both tasty and calorie wise.
Can anyone/everyone help??
I would suggest that you start off eating it raw, spritzed with a dressing (my current favorite is Ken's Lite Accents Asian Vinaigrette at 1 calorie per spray), and tossed with whatever other vegetables you like in a salad. You want to separate the florets into little "trees" so you have small bites. I was like you before - had to be covered in cheese. Then I had kids and trying to feed them healthy I would make the little trees along with carrot sticks, celery, etc., for a vegetable tray, served with a ranch dressing or garlic herb dip so they could dunk them. Now I find I like them steamed and tossed with a little lemon juice. The key to broccoli is to NOT overcook it. It gets a nasty flavor if you do, IMO. Good luck!
I would try high heat roasting it. Preheat the oven to 500 and toss cut up broccoli pieces in olive oil. Be generous with the oil. You can always cut back on the oil later but I always think it's better to teach your palate how to like veggies and then lighten the recipe later. It won't be as rich as cheese sauce either way. Then toss with generous amounts of salt and pepper. Spread the broccoli out on a cookie sheet and roast until it starts to blacken on the outside. You could sprinkle some sesame seeds on at the end or drizzle some lemon juice too. Good luck!
My husband doesn't love veggies but he went crazy over this, sort of a take on Aglio Olio.
ROMAN STYLE BROCCOLI
1 bunch broccoli, florets and sliced peeled stalks
3 Tbsp olive oil
3 cloves garlic
red pepper flakes
2 or 3 anchovies
1 cup red or white wine
Par cook broccoli.
Saute garlic in oil until brown, then remove and discard.
Add broccoli and all else. Cook at low boil for 10 minutes until almost dry.
Top with parmesan and toasted breadcrumbs.
I had some leftover, so I made a cold pasta salad for Memorial Day with the broccoli, some artichoke hearts, olives, capers etc that was enjoyed by all!
Just noticed that another adam has an identical recipe, but I'll leave this here for your consideration anyway!
Broccoli's great in stir-fries, either by itself or in combination with beef, chicken, pork or shellfish.
Sandpot casserole of broccoli, scallops and Chinese sausage.
Broccoli and apple soup: soften chopped onions; add broccoli and peeled, cored and quartered apples; add chicken broth; simmer until tender; purée; garnish with a dollop of crème frâche or sour cream.
Steam or boil broccoli. Sauté in olive oil with garlic and, if you like, some red pepper flakes. You can also dissolve a mushed anchovy fillet or two in the oil before adding the vegetable.
Slow-cooked broccoli: various recipes, typically combined with savoury ingredients (olives, anchovies, onions, cheese, etc.), watered with red wine or other liquid and baked or braised for an hour or two. More of a winter dish, though.
Almost forgot: Garlicky Sesame-Cured Broccoli Salad, raw broccoli marinated with garlic, cumin and sesame oil (among other things). Addictive. http://query.nytimes.com/gst/fullpage...
Orecchiette with broccoli is always a good way to use some up! A lot of recipes call for rabe, but regular broccoli works well too. The technique I learned from an Italian friend is to boil a lot of broccoli in heavily salted water, then remove it with a slotted spoon to a large saute pan/wok with some oil and garlic and possibly anchovy, and put the pasta into the broccoli water to cook. Keep cooking the broccoli by ladling in bits of the pasta water and letting it boil off, until the orecchiette are al dente and the broccoli is soft and can be broken/mushed up with a spoon. Drain the pasta and mix into the broccoli sauce, with dried red pepper and grated parmesan. The key to the taste of the dish is sufficiently salted water, and lots of tasty fresh broccoli!