Curried Broccoli Toasties Recipes

Steps:

• Bring a large pot of salted water to a boil and blanch the broccoli for 2 to 3 minutes. Drain broccoli and pat dry.
• Heat the olive oil in a 12-inch tall-sided skillet over medium heat. Add the anchovies, if using, the garlic and red-pepper flakes and cook until the anchovies have dissolved and the garlic is fragrant, 1 to 2 minutes. Add the broccoli and cook, stirring occasionally until the broccoli is cooked down and very tender, about 8 to 10 minutes. Add a tablespoon or two of water, if needed, to help it along. Stir in lemon zest. Taste and season with salt and pepper, if needed.
• While the broccoli cooks, heat the broiler. Lay the bread on a large sheet pan and toast until golden, about 1 to 3 minutes a side depending on your oven. (Check often to make sure they don't burn.) Remove from oven and divide the broccoli mixture between the toasts. Scatter each toast with the grated provolone, return to oven and broil until the cheese melts and turns golden in spots, 1 to 3 minutes more. (Again, check often to make sure they don't burn.) Remove from oven and serve slices whole or cut in half.

Steps:

• Fill a medium saucepan with water and bring to a boil. Aggressively season with salt. Blanch the broccoli in boiling water for about two minutes.
• Drain and finely chop the cooked broccoli.
• In a mixing bowl, add broccoli, scallions, garlic, cheddar, egg, and bread crumbs. Optional: Add hot sauce of choice. Mix well and chill in the refrigerator for 15-20 minutes.
• Preheat oven to 400°F (204°C).
• Spray a nonstick baking sheet with nonstick spray. Shape the mixture into tot shapes and spread them evenly on the sheet.
• Bake for 8-9 minutes. Flip and then bake for an additional 8-9 minutes on the other side until golden brown.
• Enjoy!

Steps:

• Heat oven to 200C/180C/gas 6. Mix together the spices and oil, then toss with the broccoli and some seasoning on a baking tray. Roast for 12-15 mins until tender.
• Meanwhile, bring a small pan of water to the boil, lower in the eggs and boil for 6-8 mins, depending on how you like them, then immediately rinse under cold water, peel and halve. Toast the bread, then spread with the yogurt. Top each slice with the roasted broccoli and an egg, then scatter over the pomegranate seeds.

Steps:

• For the rice: Thoroughly rinse the rice in a fine mesh colander. Combine the rice with 2 cups filtered water in a medium saucepan. Set the heat to high and bring to a full boil. Then reduce to a low heat and simmer. Cover the pan and cook until all the water is absorbed and the rice is tender and fluffy, 35 to 40 minutes. Remove the rice from the heat and allow it to sit covered for another 10 minutes.
• For the tempeh: In a medium saute pan or skillet, warm up the coconut oil. Gently grill the tempeh until golden brown, 5 to 7 minutes on each side. Remove it from the pan and dice into 1/2- to 1-inch cubes.
• For the curry: Place the sesame oil in a 3-quart saucepan over medium-high heat. Add the garlic, ginger and onion and stir frequently, cooking for 5 minutes. Add the grilled tempeh, coconut milk, agave nectar, nama shoyu, curry powder, cumin, turmeric, red pepper flakes and broccoli. Reduce to a low heat and simmer for 15 minutes more. Add the chopped cilantro last. Spoon the curry mixture over the cooked brown rice and garnish with cilantro leaves and black sesame seeds.

Steps:

• In a large skillet heat the oil over moderately high heat until hot. Add the scallion, ginger and garlic and cook the mixture, stirring, 30 seconds. Add the chicken and cook the mixture, stirring, until no longer pink. Add the broccoli and cook, stirring, 1 minute more. Add the broth and bring the liquid to a boil, stirring. Simmer, stirring, until lightly thickened. Season with lemon juice and stir in cilantro. Serve over pasta.

Steps:

• Place broccoli in a large microwave-safe glass baking dish. Add 1/2 cup water, wrap tightly with plastic, and microwave on high for 8 to 10 minutes, or until just done. Set aside.
• Place rice and remaining 3 1/2 cups water in an 8-cup glass measuring cup or microwave-safe bowl. (Rice doubles in size during cooking, so choose a container large enough to accommodate it when cooked. ) Microwave uncovered on high for 10 minutes. Microwave uncovered on medium-low for 15 minutes more. Or use the rice setting on your microwave if you have one. Do not stir at any time during the cooking process. Season with salt to taste. Fluff with a fork. Set aside.
• Heat peanut oil in a large nonstick pan over medium-high heat until hot but not smoking. Add onion and cook, stirring often, until crispy and just wilted, 3 to 4 minutes. Add beef and cook, stirring often, 3 to 4 minutes. Add garlic, ginger, brown sugar, curry powder, broth or water, and soy sauce. Bring to a boil, then reduce heat to a steady simmer. Cook, stirring often, until sauce has thickened slightly. Add broccoli and cook until just heated through. Serve immediately with rice.
• Morph:
• Yes, you can use chicken, pork, or shrimp instead of beef.
• Up the good calories:
• Cauliflower, sliced red, green, and orange bell peppers, snow, snap, or sugar peas, green beans, bamboo shoots, and carrots are all great in this dish.

Steps:

• Hari chutney:
• Purée apple, lime juice, ginger, garlic, cilantro, mint, sugar, a pinch of salt, and 1-2 chiles, depending on how spicy your chiles are and your heat preference, in a blender, scraping down sides and adding water by the tablespoonful, until a smooth paste forms. Taste and season with more salt or sugar if needed. (You should have about 1 cup, which is more than you'll need for the sandwiches. Color will fade as it sits.)
• Do ahead: Chutney can be made 3 days ahead. Transfer to an airtight container; cover and chill.
• Filling and assembly:
• Heat oil in a medium cast-iron or nonstick skillet over medium. Add mustard seeds and cook until popping, about 30 seconds. Add curry leaves and cumin seeds. Cook, stirring with a wooden spoon, until slightly darkened in color, about 1 minute. Stir in coriander, turmeric, asafetida (if using), and 1-2 chiles. Crumble potato into pan in large pieces and add salt. Cook, coarsely mashing and tossing potatoes to coat, until warmed through, about 2 minutes. Fold in cilantro and chaat masala. Transfer filling to a bowl. Wipe out pan and reserve.
• Arrange 4 slices of bread on a cutting board. Spread some chutney over each slice. Divide filling among slices and top with red onion, green pepper, then cheese. Spread 1 side of remaining 4 bread slices with more chutney and close up sandwiches. Spread ghee over outside of top slices of bread.
• Heat reserved pan over medium. Working in batches if needed, melt a small knob of ghee in pan, then arrange sandwiches, buttered side up, in pan. Cook until golden brown underneath, about 4 minutes. Turn over and cook, pressing down occasionally with the back of a spatula or the bottom of a saucepan, until cheese is melted and other side is golden brown, about 4 minutes.
• Serve toasties with extra chutney and ketchup alongside.
• Chef's note: Sandwiches can be made in a panini or sandwich press as well, or ideally a toastie maker.

Steps:

• Whisk Greek yogurt, mayonnaise, vinegar, curry powder, honey, onion powder, salt, and pepper together in a bowl. Taste and adjust seasonings to your flavor preference.
• Combine broccoli, currants, and sunflower seeds in a large resealable container. Add 1 to 1 1/2 cups dressing. Cover and shake to coat. Reserve remaining dressing for another use.
• Chill in the refrigerator for 3 hours before serving.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, combine the bacon, broccoli, onion, dried fruit and sunflower seeds.
• Whisk together the mayonnaise, curry powder, vinegar and sugar.
• Pour dressing over salad; toss to coat, and marinate over night.

Steps:

• In a large bowl, combine the first seven ingredients. Add the broccoli, onion, cranberries and walnuts; toss to coat. Cover and refrigerate for at least 1 hour before serving.,

Steps:

• Steam the broccoli for about 7 minutes, or until bright green and soft.
• Sauté the onions in 1 tbsp of oil until translucent. Add the curry powder, and sauté for 1 minute more.
• Combine the broccoli, onions, and veganaise, salt and pepper in a large bowl, stir, and mash until broccoli is well crushed. (Great way to take out your frustrations!).
• Take the filling and assemble four sandwiches. (Be generous with the filling!) Brush one side of each sandwich with olive oil.
• Grill (olive oil side down, duh!) in a frying pan until lightly brown, and brush the other side with oil. Flip and brown the other side.
• Slice each sandwich into quarters and serve!