Broccoli Salad Recipe with Creamy Lemon Dressing from natashaskitchen.com/

  • 2 medium broccoli heads (stems included), chopped into bite-sized pieces
  • 1 large carrot, grated
  • 1 apple, cored and finely chopped
  • ¼ medium red onion (1/4 cup), thinly sliced
  • ½ cup pecans or walnuts, toasted
  • ½ cup raisins or craisins
  • ½ cup mayo
  • ½ cup sour cream
  • 2 Tbsp fresh lemon juice
  • ½ Tbsp sugar, or add to taste
  • ¼ tsp sea salt
  • Pinch of black pepper
  1. Chop broccoli into bite-sized pieces, grate carrot, chop apple and thinly slice onion and transfer into a salad bowl. Add toasted pecans and dried cranberries.
  2. In a small bowl, whisk together all salad dressing ingredients then add dressing into the salad to taste and toss to combine.

10 minute broccoli tofu bowls from thewoksoflife.com/

broccoli-tofu-bowls-9

  • 16 oz. firm tofu
  • 1 cup vegetable stock
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce
  • 2 tablespoons Shaoxing wine or dry sherry cooking wine
  • 1 teaspoon sesame oil
  • ½ teaspoon sugar
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, chopped
  • 1 pound broccoli, cut into small florets
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water

Cut your block of tofu into bite-sized cubes and set aside. In a medium bowl, combine the stock, soy sauce, dark soy sauce, wine, sesame oil, and sugar, and set aside. dmv note:press tofu

Heat 2 tablespoons oil in a wok or skillet over medium heat, and add the garlic. Cook for a minute, being careful not to let the garlic burn. Add the broccoli, and crank up the heat to high, stir-frying the broccoli for a minute or to, just until it starts to turn a bright green color.

 

bubble and squeak

  • bubble-main-21/2 onion, diced
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 2 cups mashed potatoes
  • 1/2 cup cooked brussel sprouts
  • 1/2 cup cooked cabbage, shredded
  • 1 tablespoon butter
  • Kosher salt and freshly ground pepper, to taste
  1. Heat vegetable oil and butter in a large skillet over medium heat. Add onions and sauté for 5 minutes, or until onions are translucent. Add garlic and cook for 1-2 minutes, or until fragrant.
  2. Add sprouts and cabbage to the onion mixture. Season with salt and pepper.
  3. Brown vegetables for 5 minutes, stirring frequently.
  4. Add mashed potatoes to the skillet, pressing down to flatten to form a patty. Brown about 6-7 minutes.
  5. Carefully flip the potato and vegetable patty. Cook an additional 6-7 minutes, or until well-browned with a crispy crust. (If needed, invert potato onto a plate and slide back into skillet.)
  6. Transfer onto a platter. Cut into wedges for serving.

 

Ginger Vegetable Congee

  • congee1 cup raw long-grain white rice, rinsed
  • 7 cups vegetable stock
  • 1/2 teaspoon kosher or sea salt, plus more for seasoning
  • Two-inch knob of ginger, peeled and sliced thin
  • 3 stalks celery, diced
  • 2 cups broccoli florets
  • 1/2 cup diced carrots
  • Sliced green onion, for garnish
  1. In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn’t clump or stick at the bottom.
  2. While the congee is simmering prep the celery, broccoli and carrots: peeling, cutting, and dicing, as needed.
  3. Simmer the congee for about 30 minutes then add the celery, broccoli and carrots.
  4. Continue to simmer until the congee is thickened and creamy and the vegetables are tender and soft. Add salt to taste. Garnish with the sliced green onion and serve hot.

NOTES

As the congee cools, it will become thicker. Add additional stock or water if necessary to make the congee to your desired thickness.

 

Broccoli Tots from http://www.thetwobiteclub.com/

1 head brobroccoli-tots-4-1ccoli, cut into equal sized florets
1 cup sharp cheddar cheese, shredded
1/3 cup onion, finely chopped
1/2 cup breadcrumbs
2 eggs
salt and pepper

 

 

  1. Preheat your oven to 400 degrees.
  2. Pour 1 inch of water into a saucepan; bring to a boil.  Place the broccoli into the boiling water, cover, and reduce the heat to medium.  Cook the broccoli for 5-6 minutes, or until it can easily be pierced by a fork.  Drain the broccoli and set aside to cool slightly.
  3. Lay the broccoli out onto paper towels and cover with more paper towels,  Press down firmly on the broccoli to absorb as much moisture as you can.  Another method is to put the broccoli in the center of a dish towel and ring out the water as seen here. Finely chop the broccoli.
  4. In a large bowl, combine combine all of the ingredients and season with salt and pepper.  Stir everything together until well mixed.  Fill each muffin cup in a mini muffin tin to the top, pushing down on the filling with your spoon so it’s nice and compacted.
  5. Bake for 18-20 minutes in preheated oven. The top will be starting to golden. To easily remove from the pan (without scratching it to death), run a plastic knife around the edges of each tot and they should come out easier.

Notes

  • If they seem to be falling apart when you take them out of the pan you can (1) put them back into the oven to cook for a few minutes longer so they are a bit crisper or (2) let them sit in the pan for a few minutes to let the insides firm up a bit before removing them from the pan.  You have to be ginger with them if they’re sticking a little to the pan!
  • The sharp cheddar can be substituted with whatever cheese you have on hand.

 

Roasted Broccoli Stuffed Shells from thevintagemixer.com

  • 2 broccRoasted-Broccoli-Stuffed-Shells-Recipe-7oli crowns
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 24 jumbo pasta shells
  • 16 ounces (one container) ricotta cheese
  • 1 cup Mozzarella, shredded
  • 1/2 cup Parmesan, shredded
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 26 ounces (3 cups) Marinara sauce
To roast the broccoli
    1. preheat the oven to 375 and line a rimmed baking sheet with foil. Chops the broccoli into bite sized pieces and toss with olive oil and minced garlic. Season with salt and lay flat on the baking sheet. Bake for 25-30 minutes or until slightly brown and crispy.
For the pasta
  1. Bring a large pot of salted water to a boil. Add in the pasta shells (a few more than 24 incase a few break while cooking). Boil for 8-10 minutes or until slightly soft but with a slight bite. (They will cook more when they are baking).
  2. While the pasta is cooking, mix together the three cheeses and the salt and cayenne. Once broccoli is done, roughly chop and add this to the cheese.
  3. Pour 1 cup of the marinara into a rectangular baking dish.
  4. Once pasta is done, drain the water, reserving 1/2 cup of the pasta water. Fill each shell with cheese and place in the baking dish. Mix together 1 more cup of the marinara with the 1/2 cup of pasta water and pour this over the top of the filled shells.
  5. Cover with foil and bake for 20 minutes at 350 covered, then, uncover and bake for 5-10 more minutes or until bubbly.
  6. Serve with remaining 1 cup of marinara sauce.

 

 

Chunky Portabella Veggie Burgers

ChunkyPortabellaBlackBeanBroccoliPatty6
  • 2 cups portabella mushrooms, cubed (smaller pieces); gills removed
  • 2 cups cooked black beans, rinsed and divided
  • 1 cup minced broccoli, fresh only
  • 1/2 cup red onion, minced
  • 3 XL eggs, beaten
  • 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
  • 1 Tbl Montreal Steak Seasoning
  • 1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
  • 2 Tbl minced garlic
  • 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
  • Olive oil
  1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
  2. Next, add in the mushrooms, the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
  3. Mix just until coated.
  4. Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
  5. Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil.
  6. Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a Tbl more of bread crumbs.
  7. Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side.
  8. Serve with hummus, guacamole or steak sauce
  9. from the http://www.thekitchenwhisperer.net/

 

How to Make Vegetarian Phở Without a Recipe from food52

1Phở is a soup you stick your face in before you eat. You can’t help but smell it: mellow onion, all those spices, zesty lime, and hits from just-relaxed herbs all steaming up together. It simultaneo usly nestles you underneath your blankets and ships you to the street markets of Hanoi.

Having so many flavors at work in one soup means you have a lot to tinker with. First, there’s the broth: Classically, it’s beef- or chicken-based, but you can get an equally robust (and vegan) broth by taking some traditional broth ingredients, which you likely already have in your pantry, to the oven or stove beforehand. Plus, by using your nose, you can adjust the spice components of your broth before it gets to simmering, so you know you’ll like the final flavor. And we hope you really like it, because this broth is something to have on hand for the week, to carry whatever miscellaneous vegetables need using up.

In addition to the wide array of vegetables that fit into this soup, there are noodles, proteins, and umpteen garnishes to dabble in. Stir in as many or as few as you want, or let each person choose their own (a phở bar!). A few slurps, with all the textures of the mix-ins and that anchor of abroth, and you’ll feel good, fortified. Here’s how to do it:

1. Scorch. Cut an onion and 2 pieces of ginger in half; the peel can stay on. Using tongs, place the pieces of onion and ginger directly over the flame of your gas stove, one by one. Hold them there for 3 to 4 minutes, turning every so often so all the sides get black. It might look as if you’re making onion s’mores (which sound horrible) — but there’s a good reason you’re going there: Charring the aromatics gives them a smokiness and a nice, mellow sweetness.

If this indoor campfire sounds treacherous, you could also broil the onion and ginger in the oven for 3 to 4 minutes on each side. You could also skip the charring step entirely and proceed to step two using chopped raw onion and ginger, though the broth won’t end up quite as sweet and soothing.

2. Make the broth. Put the onion and ginger in a soup pot with 6 or so cups of water. Next come the spices. Measure a cupped palmful (or a tablespoon) each of fennel seeds, coriander seeds, and peppercorns, and add them to a little bowl. Throw in a few cardamom pods, star anise, cloves, and cinnamon sticks. Smell the mixture: Do you like how it smells? Do you want to eat a soup that tastes like that? Into the soup pot they go. Are you not getting enough fennel, or do you want more of another spice? Add a bit more, smell to make sure it smells like what you want, then add the spices to the pot. Throw in a pinch of salt.

3. Simmer. Bring the mixture to a boil, and let it simmer, covered, for an hour.

4. While you wait, prep your mix-ins. They may be a combination of:

  • Noodles: cooked rice noodles or soba (cook your noodles beforehand — cooking them in the broth will make the broth murky and starchy)
  • Chopped raw vegetables: bok choy, kale, spinach, broccoli, asparagus, mung bean sprouts, mushrooms, snap peas, or whatever you have lying around
  • Protein: tofu, shelled edamame, or — for the non-vegetarian route — cooked chicken or turkey or very thinly sliced raw beef
  • Garnish: lime, cilantro, basil, mint, Sriracha, soy sauce, hoisin sauce, green onions, or crispy fried shallots

As you bide the time while your soup cooks, entertain yourself with some phonomenal puns: Pho is a phobulous, unphogettable Vietnamese soup — pho real, it should be a phonomenon. Pho pho the win. Pho phoever. It’s pho sho what’s pho dinner. (Except really it’s pronounced “fah,” not “fo,” so you can phoget about this phonny business.)

5. Get ready to slurp. Your broth will be ready when you taste it and you like it. If the flavor isn’t intense enough, let it simmer for a little longer. If the spices are overwhelming, add a bit more water. Then, strain the broth and discard the solids. Ladle into and add as many or as few of your mix-ins as you’d like. Let the raw ones (everything but the noodles) soften a bit from the heat of the broth. Take a whiff. It’s good, right?2

Broccoli and Apple Salad with Seasoned Nuts from whatroseknows

  • 1 medium appbrocolli-apple-seasoned-nuts-4le cut into small pieces
  • 2 small heads of broccoli chopped into bite size pieces
  • 1 cup shredded or matchstick carrots
  • 1/4 red onion chopped into itty bitty pieces
  • 1 cup Planter’s Winter Spiced Mix – divided
  • 1/2 cup mayo
  • 1/2 cup Greek yogurt
  • 1 tbs apple cider vinegar
  • 1/4 tsp salt
  • pepper to taste (I usually give it 3 shakes)

Step #1 Combine broccoli, onion, apple, carrots, and 1/2 cup Planter’s Winter Spiced Mix into bowl.

Step #2 Mix together mayo, Greek yogurt, apple cider vinegar, salt, and pepper in a separate bowl.

Step #3 Add the mayo and Greek Yogurt mixture to the broccoli and apple mixture and stir together until well coated.

Step #4 Sprinkle the remaining Planter’s Winter Spiced Mix on top.

he Planter’s Winter Spiced Mix gives this salad extra crunchiness and a little bit of extra sweetness. This addition has made it my favorite variation of a broccoli & apple salad yet! This may not be your typical side dish for the holidays, but the added spiced nuts do make it a little more fitting. Plus, everyone seems to try and not indulge over the holidays and with this salad, you don’t have to feel guilty!

 

Pasta with broccoli and sun-dried tomatoes

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2 cloves garlic, minced
1/4 cup extra-virgin olive oil
3/4 pound boneless, un-chicken breasts, cut into strips
2 cups small broccoli florets
1/2 to 3/4 cup oil-packed, julienned sun-dried tomatoes, drained
2 tablespoons chopped, fresh basil
A pinch red pepper flakes
1/4 cup dry white wine
3/4 cup veggie broth
1 to 2 tablespoons butter
1/2 pound bow-tie pasta, cooked
Parmesan cheese, freshly grated

In a large skillet, sauté the garlic in oil quickly over medium-high heat, being careful not to burn.

Add un-chicken and sauté until cooked through, about 5-10 minutes. Remove and cover with tinfoil to keep warm.

Add the broccoli florets to the pan with a little more oil, if necessary. Stir and toss broccoli until crisp-tender.

Return chicken to the pan and add the tomatoes, basil, red pepper flakes, wine and veggie broth. Season to taste with salt and pepper.

Add the butter, cover and simmer over low heat, for 5-10 minutes. Remove from heat.
Add the cooked bow tie pasta to the pan. Stir to blend and serve with grated Parmesan on the side.