BROCCOLI AND TOMATO BAKE
This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.
Provided by Eliot
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
- Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
- Preheat an oven to 375 degrees F (190 degrees C).
- Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
- Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
- Bake in preheated oven until the cheese begins to brown, about 20 minutes.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 15.4 g, Cholesterol 15.6 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 422.3 mg, Sugar 8 g
SPICY BROCCOLI SAUTE
Provided by Aaron McCargo Jr.
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large saute pan over medium-high heat, add the oil. Stir in the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 minute. Add the broccoli and toss until tender and it begins to color, about 3 to 4 minutes. Season the broccoli with salt and pepper, to taste. Stir in the chicken stock and cover to steam for a few minutes. Transfer to a serving bowl and serve.
ROASTED BROCCOLI WITH CHERRY TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.
SPICY BROCCOLI WITH PARMESAN CHEESE
Broccoli gets a sassy makeover with this delicious side that's spicy and garlicky with a hint of lemon. It's perfect for special occasions, but so good it may become a regular on your dinner table.
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Toast the almonds in a 4-quart saucepot over medium-high heat until lightly browned. Remove the almonds from the pot and set aside.
- In the same saucepot, heat the oil over medium-high heat. Add the garlic, broccoli and crushed red pepper and cook for 2 minutes, stirring occasionally.
- Add the wine and broth to the saucepot and cook for 3 minutes, stirring to scrape up any brown bits from the pot. Reduce the heat to low and cook for 3 minutes or until the broccoli is tender-crisp.
- Stir in the Parmesan cheese and cook for 2 minutes or until the broccoli is tender. Stir in the lemon zest and sprinkle with the toasted almonds.
Nutrition Facts : Calories 73.3 calories, Carbohydrate 4.3 g, Cholesterol 2.1 mg, Fat 5 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 0.9 g, Sodium 134.7 mg, Sugar 1.1 g
SHEET-PAN SPICY ROASTED BROCCOLI PASTA
Think of this as the sheet-pan version of a classic, cheese-covered pasta bake. It has all the elements of the usual casserole - the pasta and vegetables tossed with ricotta and topped with Parmesan-dusted bread crumbs. But because all the ingredients are spread out on a sheet pan instead of being piled into a baking dish, everything browns, which in turn means more crunch and crisp edges. First, the broccoli is roasted until it softens and browns. Then, the other ingredients are spooned on top, and everything is quickly baked, making for a speedy, vegetarian weeknight meal. It's worth seeking out really good ricotta here. With so few ingredients, every one makes a difference.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : @context http, Calories 676, UnsaturatedFat 11 grams, Carbohydrate 89 grams, Fat 23 grams, Fiber 11 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 660 milligrams, Sugar 8 grams
SPICY BROCCOLI WITH GARLIC
Garlic and spiced crushed red pepper add kick and spice to broccoli.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Peel and slice thick stems from broccoli; separate florets.
- In a skillet, bring water to a simmer over medium-low heat. Add stems and florets; cook, covered, until bright green, 4 minutes.
- Stir in olive oil, minced garlic, salt, and crushed red pepper. Cook 4 minutes.
- Turn off heat; stir in vinegar.
Nutrition Facts : Calories 176 g, Fat 15 g, Protein 4 g
SPICY SAUTEED BROCCOLINI WITH GARLIC
Categories Garlic Vegetable Side Sauté Low Fat Quick & Easy Broccoli Winter Broccoli Rabe Gourmet
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Cook Broccolini in a 6- to 8-quart pot of boiling salted water until stems are crisp-tender, about 5 minutes. Drain in a colander, then plunge into a large bowl of ice and cold water to stop cooking. Drain again and pat dry with paper towels.
- Heat 1 1/2 teaspoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Add half of garlic and 1/4 teaspoon red pepper flakes and sauté, stirring, until garlic is golden, about 1 minute. Add half of Broccolini and 2 tablespoons stock and cook, stirring, 2 minutes. Transfer to a serving dish, then repeat with remaining oil, garlic, red pepper flakes, Broccolini, and stock. Season with salt.
BRAISED BROCCOLI WITH OLIVES
Provided by Deborah Madison
Categories Olive Vegetable Side Braise Vegetarian High Fiber Summer Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Separate the stalks from the broccoli crowns. Thickly peel and trim the stalks and chop them into 1/2-inch pieces. Peel the base of the broccoli crowns, then separate them into florets.
- 2. Bring 2 quarts water to a boil; add salt, then the broccoli. Cook for 5 minutes (even if the water barely returns to the boil), then scoop into a colander to drain, reserving a cup of the water. Chop into small pieces just smaller than bite-sized.
- 3. Warm the olive oil in a wide skillet, then add the onion, marjoram, and garlic. Cook over medium-low heat, stirring now and then, until the onion is softened, 5 to 7 minutes. Stir in the olive paste; add the broccoli and stir to coat well. Taste for salt, season with pepper, and add the lemon zest. Add the reserved broccoli water and simmer gently until the broccoli is very tender, 15 to 20 minutes.
SPICED BROCCOLI AND TOMATOES
Make and share this Spiced Broccoli and Tomatoes recipe from Food.com.
Provided by JeriBinNC
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Separate the broccoli heads into small florets. Peel and slice the stems. Blanch the florets and stems in boiling salted water 3-4 minutes until crisp-tender. Drain thoroughly and set aside.
- (Note: I often use frozen broccoli. When I do, I skip the above steps and put it directly in the skillet.).
- Cut tomatoes lengthwise into eighths; set aside.
- Stir-fry ginger for a few seconds. Add broccoli, tomatoes, and red pepper. Stir fry 2-3 minutes or till vegetables are heated through. Add 1-2 Tbsp water (I add tomato juice) and continue to stir fry for about 30 seconds.
- Serve hot, room temperature, or chilled.
Nutrition Facts : Calories 199.1, Fat 2.3, SaturatedFat 0.5, Sodium 215.9, Carbohydrate 41.1, Fiber 18.2, Sugar 9.8, Protein 13.1
BROCCOLI N TOMATO PASTA
Fresh tomatoes and broccoli add pretty color to this hearty spaghetti dish from Lillian Justis of Woodbine, New Jersey.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet or Dutch oven, bring water to a boil. Add spaghetti; boil, uncovered, for 5 minutes. Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender., Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes. Drain pasta mixture; add to the skillet. Add remaining ingredients and toss to coat.
Nutrition Facts : Calories 348 calories, Fat 12g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 688mg sodium, Carbohydrate 51g carbohydrate (0 sugars, Fiber 4g fiber), Protein 12g protein.
SPICY BROCCOLI PASTA
I found this in a food blog. The blogger credits the cookbook "Pasta" by Anna Del Conte and Eric Treuille.
Provided by nonnie4sj
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook broccoli in boiling water, 3-5 minutes until just tender.
- Heat oil in skillet over medium heat.
- Add garlic.
- Cook over medium heat until just golden, about 2 minutes.
- Add drained broccoli and red pepper flakes, and cook 5 minutes.
- Add salt and pepper to taste.
- Add broccoli mixture to cooked pasta.
- Toss and serve.
Nutrition Facts : Calories 705, Fat 29.2, SaturatedFat 4.1, Sodium 44.3, Carbohydrate 93.7, Fiber 6.7, Sugar 4, Protein 18.3
SPICY CHOPPED BROCCOLI
Anchovies and red-pepper flakes add a spicy twist to this broccoli side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Starting with flower end of broccoli, cut crosswise into 1/2-inch pieces.
- Heat oil in a large skillet over medium-low heat. Add anchovies and red-pepper flakes. Cook, mashing anchovies with a wooden spoon, about 1 minute.
- Raise heat to medium. Add broccoli; season with salt and ground pepper. Cook, stirring often, until broccoli is crisp-tender, about 2 minutes. Add 1/2 cup water. Simmer, covered, until broccoli is tender, 4 to 5 minutes more.
Nutrition Facts : Calories 104 g, Fat 7 g, Fiber 4 g, Protein 4 g
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