Tag Archives: broccoli

Marcella’s Broccoli and Potato Soup

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  • 3 tablespoons unsalted butter, divided
  • 1/4 cup extra virgin olive oil
  • 2 cups yellow onion, julienned
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves, peeled and minced (about 1 tablespoon)
  • 2 cups Yukon Gold potatoes, peeled, medium dice
  • 2 1/2 cups broccoli florets, no stems
  • 3 1/2 cups stock, chicken or vegetable
  • 6 smallish fresh basil leaves, torn
  • 1/2 cup Parmesan, grated
  1. In a 3 1/2-quart heavy-bottomed pot, combine the olive oil and half the butter. Place the pot over medium heat. Once the butter begins to melt, add the onions. Season them with a pinch of salt and freshly ground black pepper.
  2. Saute the onions until they become golden. Don’t rush this step and adjust the heat as necessary to keep them from browning too fast. Add the garlic and cook until fragrant.
  3. Add the potatoes. Stir them to coat with oil and let them sizzle away for a minute or two. Add the broccoli and do the same as you did with the potatoes. Add the stock.
  4. Bring the stock to a boil. Taste the broth and adjust the seasoning. Go easy on the salt though because the Parmesan has lots and will act as seasoning as well.
  5. Simmer the soup until the broccoli and potatoes are tender. The broccoli is not going to remain vibrant green, but if it is good broccoli it won’t be olive drab either.
  6. Once the potatoes have cooked through, add the parmesan, the remaining butter, and the basil. Stir to combine and serve with more black pepper.

Quinoa with Broccoli, Cauliflower and Toasted Coconut Marcus Samuelsson

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  • 2 tablespoons unsweetened coconut flakes
  • 1 cup quinoa
  • ½ cup coconut milk
  •  Kosher salt
  • 2 tablespoons olive oil
  • ½ cup small broccoli florets
  • ½ cup small cauliflower florets
  • 1 medium carrot, peeled and thinly sliced
  • 2 celery ribs, finely chopped
  • 4 scallions, thinly sliced
  • 1 tablespoon minced peeled ginger
  • 2 garlic cloves, minced
  • 3 ripe tomatoes, chopped
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • ½ teaspoon smoked paprika
  • ½ teaspoon Aleppo pepper or hot red pepper flakes
  •  Freshly ground black pepper

PREPARATION

  1. Toast coconut in a small, dry skillet over medium heat, stirring, until golden. Set aside.
  2. Rinse quinoa well in a fine-mesh sieve, then drain. Combine quinoa, 1 1/2 cups water, 1/2 cup coconut milk and 1/2 teaspoon salt in a medium saucepan and bring to boil over high heat. Reduce heat to low, cover, and cook until quinoa has absorbed the liquid, about 15 to 20 minutes. Remove from heat.
  3. While the quinoa cooks, heat olive oil in a large skillet over medium-high heat. When it shimmers, add broccoli and cauliflower and cook, stirring frequently, about 2 minutes. Then toss in carrots and cook about a minute longer.
  4. Add celery, scallions, ginger, and garlic and cook, stirring often, until fragrant, about 2 minutes. Place tomatoes in the skillet and mix well. Add parsley, mint, smoked paprika and Aleppo pepper and stir once or twice, until everything is heated through and combined. Season with salt and pepper.
  5. Spoon quinoa into a wide bowl. Add vegetables and coconut flakes and mix well. Serve hot.

Cauliflower Broccoli Salad Recipe, terry

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Easy and quick recipe for a cauliflower broccoli salad recipe with dried cranberries, cheddar cheese, red onion and a homemade dressing. 

3 c raw cauliflower small florets
3 c raw broccoli, small florets
1/2 medium red onion, finely chopped
1 cup mild cheddar, grated
1/4 cup sunflower seeds
1/3 cup dried cranberries
dressing:
1 c mayo
1/3 sugar
1/4 c white vinegar

cut broccoli and cauliflower into small florets finely chop onion
prepare dressing, combine may, sugar and vinegar
in a bowl add the broccoli, cauliflower, cheese, sunflower seeds, cranberries and red onion. Add dressing and combine well


broccoli, cheddar and wild rice casserole from smittenkitchen.com

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3 tablespoons butter
1/2 large onion, diced
Salt
2/3 cup uncooked wild rice blend, rinsed
1 pound broccoli
1 garlic clove, minced or pressed
1/4 teaspoon ground mustard powder or 1/2 teaspoon smooth Dijon
Pinch of cayenne pepper
2 tablespoons all-purpose flour
1 cup whole milk
2/3 cup low-sodium vegetable
8 ounces cheddar cheese, coarsely grated
Freshly ground black pepper

Heat 1 tablespoon butter in a medium saucepan over medium heat. Once melted, add onion and saute until translucent, about 5 minutes. Add rice to onion and cook for 1 minute, then add 1 1/3 cups water and a few pinches of salt. Bring mixture to a simmer, then reduce heat to lowest temperature and cook with the lid on for about 50 minutes (or whatever amount of time is suggested on your package of rice). If you’d like a rice cooker to do this for you, transfer onions, water and rice to the machine and set the machine.

Heat oven to 400 degrees.

Peel broccoli stems and dice them into large chunks. Cut florets into 1-inch pieces. Cook in boiling, well-salted water for 2 to 3 minutes, then drain.

You can use this same pan to make the cheese sauce. Melt remaining 2 tablespoons butter in pan over medium heat. Once melted, add the mustard powder (if using), a pinch of cayenne and garlic and let sizzle for 1 minute. Add flour and whisk until combined, cooking the butter-flour mixture for 1 to 2 minutes. Slowly drizzle in milk, whisking constantly, then broth. Bring to a simmer and cook mixture at a simmer, stirring the whole time, until sauce is slightly thickened, about 5 minutes. Stir in smooth Dijon mustard if you didn’t use mustard powder.

Remove pan from heat and stir in 1/3 of grated cheese until melted. Season generously with salt and pepper.

Combine cooked wild rice blend and broccoli in a 2-quart baking dish or a 9-inch oven-safe skillet. Pour cheese sauce over and gently nudge to ensure all pieces get some sauce. Sprinkle remaining cheese over top. Bake casserole for 10 to 15 minutes, until the sauce is bubbly, then run mixture under the broiler until cheese is toasty on top.

Serves 4 as a generous side

broccoli slaw from smittenkitchen.com

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2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

Buttermilk Dressing
1/2 cup buttermilk, well-shaken
1/3 cup mayonnaise (this is more than is in the original, to thicken the dressing further)
2 tablespoons cider vinegar
1 tablespoon sugar
3 tablespoons finely chopped shallot (or, you could just use a little extra red onion to simplify it)

Trim broccoli and cut it into large chunks. From here, you can either feed it through your food processor’s slicing blade, use a mandoline to cut it into thin slices, or simply had chop it into smaller pieces. I used the stem and the flowerets, but if you have a broccoli stem aversion you can just use the tops. (P.S. My favorite way to prep the stems is to peel them — the tough skin is why most people think they don’t like broccoli stems; the broccoli underneath is juicy and crisp — then use the mandoline or a knife to cut them into thin slices.)

Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients in a smaller one, with a good pinch of salt and black pepper. Pour the dressing over the broccoli (if you’ve skipped the stems, you might not want it all; I otherwise found this to be the perfect amount) and toss it well. Season well with salt and pepper to taste.

Should keep up to a week in the fridge, if you don’t have any pregnant women nearby.

Variation: I bet this slaw would be equally good with cauliflower. I might use dried currants instead of cranberries, walnuts instead of almonds and maybe even some celery slices thrown in. Have fun with it.

 

broccoli cheddar soup from smitten kitchen.com

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4 tablespoons unsalted butter
1 small onion, chopped small
1 garlic clove, minced
1/4 cup all-purpose flour
1 cup half-and-half
4 cups low-sodium vegetable broth
1 bay leaf
Kosher salt and freshly ground pepper
1 1/4 pounds broccoli or 4 cups broccoli florets and stems, chopped small
1 large carrot (about 6 ounces) or 2 slim ones, chopped tiny (1 cup)
8 ounces (about 2 1/2 cups) coarsely grated sharp cheddar cheese, plus a pinch extra for garnish

Melt the butter in a large, heavy pot over medium heat. Add the onion and garlic and cook until tender, about 3 to 5 minutes. Stir in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add thebroth, bay leaf, salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until slightly thickened, about 10 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 15 to 20 minutes. Discard the bay leaf and adjust seasoning if needed, but err on the cautious side with the salt because the cheese will add a bit. Puree the soup to your desired texture — I like mine fairly chunky, just lightly blended — with an immersion blender or in an upright one. Back on the stove, add cheese and whisk until melted, about 1 minute.

Serve in bowls, garnished with a pinch of cheese. We like a hearty slice of grainy toasted bread on the side, for swiping.

Deb’s notes: Instead of 1 cup half-and-half, you could use 1/2 cup milk + 1/2 cup heavy cream, 1/2 cup heavy cream + 1/2 cup additional stock or broth. I like to use both broccoli florets and stems when I cook, and I find that the stems cook up with the best texture and at the same rate as the florets when I peel them first. I did so here.

Spicy Roasted Broccoli Pasta by Melissa Clark

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2 ½ pounds broccoli, cut into bite-size florets
2 tablespoons extra-virgin olive oil, more as needed
1 teaspoon cumin seeds (optional)
¾ teaspoon kosher salt, more as needed
½ teaspoon red pepper flakes, or to taste

  • 12 ounces chiocciole or other tube-shaped pasta
  • ⅓ cup grated Parmesan cheese
  • ⅓ cup panko bread crumbs
  • 1 tablespoon finely grated lemon zest
  • ½ teaspoon freshly ground black pepper
  • 12 ounces best quality, whole milk ricotta
  • Fresh lemon juice, for serving (optional)
  • Heat oven to 425 degrees. On a rimmed baking sheet, toss together broccoli, oil, cumin (if using), 3/4 teaspoon salt and the red pepper flakes. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
  • Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
  • In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
  • Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes. Sprinkle with lemon juice to taste, and serve.

Somen with Broccoli, Butter and Soy from food52.com

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  • 4 tablespoons unsalted butter, divided
  • 2 large cloves garlic, minced
  • 3 tablespoons soy sauce, divided (2/1)
  • 3 to 4 cups small broccoli florets
  • 1/2 cup water
  • 4 ounces Somen noodles (or other very thin wheat noodles)
  1. Start boiling a pot of water for the noodles. They will only take a couple of minutes to cook.
  2. In a large saute pan with a lid, melt 3 tablespoons of the butter. Add the garlic and cook on low heat just until the garlic becomes fragrant. Stir in two tablespoons of soy sauce.
  3. Add the broccoli florets and pour the water over. Stir, cover and cook on medium heat just until the broccoli becomes crisp tender.
  4. Cook the noodles in the boiling pot of water while you’re waiting on the broccoli Like I said, they will cook very quickly. Drain, saving a little of the cooking liquid.
  5. Stir the noodles into the broccoli along with the last tablespoon of butter and the second tablespoon of soy sauce. Add a little of the noodle cooking liquid to loosen everything up and serve right away.  Makes about 3 sides or two mains
  6. I used ramen noodles

Sheet Pan Lemon Pepper Baked Cod and Vegetables from wineandglue.com

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  • 4 tbsp lemon juice
  • 4 tbsp butter, melted
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp lemon pepper seasoning
  • 1/4 cup minced parsley
  • 12 oz chopped broccoli (about 3 cups)
  • 8 oz chopped asparagus (about 1 bunch)
  • 1 pound cod filets (not frozen, see note)
  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Mix together the lemon juice, butter, salt, paprika, and lemon pepper.
  3. Place cod in the middle of the parchment paper. Surround with the chopped asparagus and broccoli. Pour the butter and lemon juice mixture over the top. Top with chopped parsley.
  4. Bake for 13 to 15 minutes or until the cod is no longer translucent, be cautious not to bake too long as the fish will dry out.

Notes:  It is best to thaw frozen cod in the refrigerator overnight.

 

Creamy Pasta Salad from barefeetinthekitchen.com/

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salad:
8 ounces salad macaroni or ditalini pasta
1 cup tiny broccoli florets
1/2 cup diced cucumber
1/2 cup finely diced red pepper
1/2 cup sliced black olives
1/4 cup very thinly sliced green onion
dressing:
1/2 cup mayonnaise
2 teaspoons white wine or plain vinegar
1/2 teaspoon kosher salt, adjust to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Rinse well with cold water.

 Stir together the mayonnaise, vinegar, salt, pepper, and sugar in a large mixing bowl. Add the cooked pasta and broccoli to the bowl and stir well to coat. Add the cucumber, pepper, and onions and stir again. Taste and adjust seasonings, if needed. Cover and refrigerate until ready to serve. Stir again just before serving. Enjoy!

If you forget to toss the broccoli in the boiling water at the end of the pasta’s cooking time, you can also steam it in the microwave. Place the broccoli in a glass bowl along with a tablespoon of water. Microwave for 60-90 seconds, until the broccoli is bright green and barely softened.