FRIED BROCCOLI
This is a recipe I came up with when I was on the South Beach Diet. It is a very healthy recipe and my husband asks for it almost all the time.
Provided by R T=J/C/S
Categories Side Dish Vegetables Broccoli
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Rinse and pat dry the broccoli.
- Heat the olive oil in a large skillet over medium heat, add the crushed red pepper and heat 1 minute. Cook and stir the broccoli in the skillet until it begins to get crispy, 5 to 7 minutes. Season with salt to serve.
Nutrition Facts : Calories 60.5 calories, Carbohydrate 5.6 g, Fat 3.8 g, Fiber 3.5 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 27.4 mg, Sugar 1.6 g
BEEF AND BROCCOLI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h50m
Yield 4 servings
Number Of Ingredients 32
Steps:
- For the chile paste: Finely chop the chiles (remove the seeds if you want to curb their heat a little). Sprinkle some sea salt over the chiles on the cutting board, then mash in the garlic to form a paste. Mix with the harrisa in a small container. Cover and store in the refrigerator.
- For the beef and broccoli: Bring a couple inches of water to a boil in a saucepan and add some salt. Add the broccoli rabe and cook for 5 to 6 minutes. Transfer the broccoli rabe to a large bowl of ice water to stop the cooking. Drain well and pat dry. Heat the cooking oil in a large skillet with a rounded bottom over high heat. Add the onions and bell peppers and stir-fry for 2 to 3 minutes. Add the garlic, ginger and 1 teaspoon of the chile paste and stir-fry for 2 minutes. Add the sherry. Dissolve the cornstarch in a small amount of the stock, then add it to the skillet along with the remaining stock. Stir to thicken a minute, then add the hoisin sauce, soy sauce, broccoli rabe and short ribs. Cook until heated through. (If not serving the stir-fry immediately, cool and then store it in the refrigerator. Reheat over medium heat with a splash of water to loosen it up.) Before serving, cook the rice according to the package instructions. Add the lime zest. Serve the beef stir-fry over the rice, with lime wedges and the remaining chile paste on the side. Garnish with the scallions and cilantro.
- Preheat the oven to 500 degrees F. Bring the short ribs to room temperature. Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO. Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes. Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat. Add the anchovies and stir to melt them into the oil. Add the garlic, bay leaves, onions and fennel bulb, and season with pepper. Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves. Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes. Reduce the oven temperature to 350 degrees F. Add the short ribs to the Dutch oven and stir to coat with the sauce. Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours. Remove the ribs to a platter and cover with foil. Reduce the sauce 10 to 15 minutes more. Add the ribs (on or off the bone) to the sauce. Yield: 6 servings
FRIED BROCCOLI
My friends and I used to make this for every barbeque when I was growing up. It is an adaptation of a recipe my girlfriend's dad saw on TV. Although I have no idea what that original recipe was, this one tastes soooooooooo good with barbequed anything! It is broccoli so it tastes like broccoli. If you're expecting something else then this recipe won't please you :)
Provided by KRB7155
Categories Vegetable
Time 8m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- In a frying pan heat olive oil.
- Put in a pinch of rosemary and saute until the scent gets very pungent.
- Add broccoli and a couple of dashes of white pepper (2-4).
- Saute until the broccoli gets very green but looks crunchy/cooked.
- Lastly, toss in bread crumbs a bit at a time while still sauteing.
- The crumbs will start to stick into the broccoli.
- Once all or most of the crumbs are in the broccoli, saute for 1 or 2 minutes longer to brown.
- Serve right away.
Nutrition Facts : Calories 134.9, Fat 4.7, SaturatedFat 0.7, Sodium 149.1, Carbohydrate 19.8, Fiber 4.6, Sugar 3.4, Protein 6.1
BROCCOLI AND SPAM STIR-FRY
In this Thai-inspired stir-fry, a quick sear gives Spam a crispy yet melt-in-your-mouth texture, and a finishing drizzle of vinaigrette balances the salty rich ham with an herbaceous lift.
Provided by Kendra Vaculin
Categories Broccoli Garlic Sesame Oil Mint Ginger Cinnamon Shallot Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Vinaigrette
- Whisk garlic, oil, vinegar, and mint in a small bowl to combine; season with salt and pepper. Set aside.
- Assembly
- Hold broccoli so crown is resting against the cutting board and stem is pointing up and slice through stem all the way down through the crown to create ¼" -thick planks. Working one at a time, lay planks flat against the board and slice lengthwise through stems to create ¼"-thick strips with florets attached on top.
- Mix tamari, ginger, red pepper flakes, cinnamon, and 2 Tbsp. water in a small bowl to combine. Set tamari sauce aside.
- Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Cook shallots, stirring occasionally, until brown and crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain and immediately season with salt.
- Set skillet with oil back over medium-high and cook Spam in a single layer, turning halfway through, until golden brown and crisp, 8-10 minutes. Transfer to a plate.
- Cook broccoli in same skillet, stirring occasionally, until lightly browned and crisp-tender, about 8 minutes. Mix in farro and reserved tamari sauce and cook, stirring occasionally, until heated through, about 2 minutes. Mix in Spam and transfer to a platter or plates. Drizzle reserved vinaigrette over and top with crispy shallots.
STIR-FRIED MUSHROOMS AND BROCCOLI
This is a very versatile vegetable dish that can be served over pasta or rice. The recipe calls for fresh mushrooms; however, it's equally good with dried shitake that have been reconstituted. This is from The New American Diet Cookbook.
Provided by PaulaG
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, melt the margarine or butter and add onions, saute 2 minutes.
- Add the mushrooms and stir for 5 minutes, remove from heat and set aside.
- Heat the oil in wok and add broccoli and garlic, cook for 3 minutes, stirring frequently.
- Add the drained water chestnuts and cook an additional 2 minutes longer.
- Blend the cornstarch, sugar and ginger with soy sauce, stir in vegetable stock; add to wok and cook until thickened.
- Reduce the heat and simmer, covered for 5 minutes or until broccoli is just crisp-tender.
- Add the mushroom mixture to the broccoli, stir and serve over pasta, spaghetti squash or rice.
BROCCOLI CHEESE BITES
These cheesy, deep fried broccoli snacks are so tasty, and great for parties. Everyone loves them.
Provided by REBECCA B.
Categories Appetizers and Snacks Cheese
Time 40m
Yield 10
Number Of Ingredients 5
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Place broccoli in a medium saucepan with 1 cup boiling water. Return to a boil. Cook covered until firm but tender, about 5 minutes.
- In a medium saucepan over low heat, melt the Cheddar cheese. Mix in the broccoli. Allow the mixture to cool and thicken approximately 15 minutes.
- In a medium bowl, mix the bread crumbs, salt and pepper. Spread the mixture onto a large piece of wax paper.
- Form the broccoli cheese mixture into balls and roll in the bread crumb mixture until thoroughly coated.
- Deep fry the balls until golden brown, about 5 minutes. Drain on paper towels.
Nutrition Facts : Calories 440.5 calories, Carbohydrate 30 g, Cholesterol 47.5 mg, Fat 28.1 g, Fiber 3.1 g, Protein 17.6 g, SaturatedFat 11.4 g, Sodium 568.3 mg, Sugar 3.2 g
SICILIAN PASTA AND BROCCOLI
This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.
Provided by Antonia Lofaso
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the water for your pasta while you prepare the broccoli.
- In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
- Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
- Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.
ORIENTAL BROCCOLI
Make and share this Oriental Broccoli recipe from Food.com.
Provided by LoveBakedIn
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook frozen broccoli according to directions on package or boil fresh for 8-10 minutes in small amount of water.
- Add water chestnuts to the broccoli so that it gets hot.
- Transfer to a serving bowl.
- In pan used for cooking broccoli, melt margarine and add soy sauce.
- Pour over broccoli, tossing to coat.
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