Anyone havea good broccoli recipe?

Question

I'm really in the mood for something with fresh broccoli. I'm NOT looking for a casserole with any kind of processed cheese food or canned soups. Something with garlic might be nice--I have pasta and rice too.....maybe a garlic wine sauce or something?

Answer 1

Steamed Broccoli Recipe

Ingredients

1 bunch of broccoli

Many options here

Olive oil, butter, flax seed oil, or mayonnaise

Lemon zest or juice, balsamic vinegar

Toasted almonds, toasted sesame seeds

Method

1 Rinse out well your broccoli, and break into large, bite-sized florets. Cut off the stem and peel off the thick skin around the stem. Quarter or halve the stem lengthwise.

2 Bring 3/4 to 1 inch of water to a boil in a saucepan with a steamer. (Note that is you don't have a steamer, you can simply put the broccoli directly into an inch of boiling water.) Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 6-7 minutes. The broccoli is done when you can pierce it with a fork. But be careful not to overcook the broccoli. As soon as it is pierce-able, remove from heat, place in serving dish.

3 Dress to taste with butter, olive oil, flax seed oil, mayonnaise, lemon zest or juice, balsamic vinegar, toasted almonds, or sesame seeds.

Serves 2-4, depending on how much broccoli people like to eat.

Answer 2

I like to cook my broccoli in a pan on the stove. Add a little evoo and breadcrumbs until it kinda coats the broccoli.

You can also add some parmaesan cheese for flavor too

Answer 3

Broccoli Cheese with a Streusel Topping.

Answer 4

Fresh Broccoli lightly sauteed in garlic with some olive oil, some roasted peppers and red onion is great when mixed with pasta , a little fresh parmasean Reggiano never hurts either.

Answer 5

Here are a few ways we like broccoli....

LEMON ALMOND BROCCOLI

INGREDIENTS.......

1 head fresh broccoli, cut into florets

1/4 cup butter, melted

2 tablespoons lemon juice

1 teaspoon lemon zest

1/4 cup blanched slivered almonds

DIRECTIONS

Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.

In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.

BROCCOLI AND PASTA IN WINE

INGREDIENTS.............

1 (8 ounce) package broccoli florets

1 (16 ounce) package uncooked linguine pasta

5 tablespoons olive oil, divided

1/2 teaspoon salt

1 medium onion, chopped

1 clove garlic, minced

1/2 teaspoon crushed red pepper flakes

1/4 cup chopped sun-dried tomatoes (packed in oil)

3/4 cup dry white wine

1 (15 ounce) can whole peeled tomatoes, drained and chopped

3 cups baby spinach

1 1/2 tablespoons fresh lemon juice

4 ounces feta cheese, crumbled

1/4 cup pine nuts, toasted (may use almonds)

DIRECTIONS

Preheat oven to 500 degrees F (260 degrees C). Place a baking sheet in the oven until hot.

Place broccoli florets in a large bowl. Stir in olive oil and salt. Using oven mitts, remove the hot baking sheet from the oven. Pour broccoli florets onto baking sheet and spread out.

Bake in preheated oven about 5 minutes; turn and cook about 5 minutes more. (the florets should be somewhat browned and crunchy.) Remove from oven, and set aside.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in onions, garlic, and red pepper flakes. Cook until onion is soft and translucent. Stir in sun-dried tomatoes.

Turn heat up to medium high. Pour in white wine, and cook about 3 minutes. Stir in chopped tomatoes. Cook about 2 minutes, then stir in spinach, lemon juice, and feta. Turn the heat down to low, and cover until pasta is done.

While the onions are cooking, bring a large pot of lightly salted water to boil. Add linguini, and cook until al dente, about 8 to 10 minutes. Drain, and stir into broccoli mixture. Top with toasted pine nuts.

GARLIC BUTTER BROCCOLI

INGREDIENTS...........

1 1/2 pounds fresh broccoli, cut into bite size pieces

1/3 cup butter

1 tablespoon brown sugar

3 tablespoons soy sauce

2 teaspoons white vinegar

1/4 teaspoon ground black pepper

2 cloves garlic, minced

1/3 cup chopped salted cashews

DIRECTIONS

Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.

While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

BROCCOLI STIR FRY

INGREDIENTS...........

1 1/2 cups uncooked long-grain rice

1 tablespoon vegetable oil

1 (16 ounce) package frozen broccoli florets, thawed

3 green onions, diced

2 eggs, beaten

2 tablespoons soy sauce

1/2 teaspoon salt

1/4 teaspoon ground black pepper

DIRECTIONS

In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.

Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.

BROCCOLI SALAD

INGREDIENTS.............

1/2 pound bacon

2 heads fresh broccoli, chopped

1 bunch green onions, chopped

1/2 cup shredded carrots

salt and pepper to taste

1 cup mayonnaise

1/2 cup distilled white vinegar

1/2 cup raisins (optional)

DIRECTIONS

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, green onions, carrots and salt and pepper.

In a small bowl whisk together the mayonnaise and vinegar. Pour dressing over vegetables and toss to coat evenly. Chill for 1 hour before serving.

ROASTED GARLIC BROCCOLI

INGREDIENTS...........

2 heads broccoli, separated into florets

2 teaspoons extra-virgin olive oil

1 teaspoon sea salt

1/2 teaspoon ground black pepper

1 clove garlic, minced

1/2 teaspoon lemon juice

DIRECTIONS

Preheat the oven to 400 degrees F (200 degrees C).

In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.

Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Good Eating.............    :)

Answer 6

Party Pasta Salad

INGREDIENTS:

1 bottle Bernsteins Sweet Herb Italian Dressing

2 cups colored rotini pasta (corkscrew)

1 red or yellow bell pepper, cut in strips (optional)

1 cup fresh broccoli, cut into bite size

1/2 cup fresh carrots, cut into bite size

1/2 cup chopped cucumber, peeled

1/3 cup fresh mushrooms, sliced

1/4 cup red onion, chopped

1/4 cup green onions, sliced

1/4 cup celery, chopped

2 oz fresh parmesan cheese, grated

DIRECTIONS:

1.Cook pasta according to package directions. Rinse in cold water, and drain.

2.In a large mixing bowl, add all chopped vegetables, mix well. Pour on 1/2 of the salad dressing, mix well. Add pasta, fold gently until mixed. Add parmesan cheese, stir gently. Chill several hours. Stir gently before serving and add remaining dressing if needed.

Answer 7

Here are a couple simple but tasty recipes...

Sauteed Broccoli

Ingredients:

1 lb. fresh broccoli

3 Tbsp. extra virgin olive oil

2 cloves garlic, minced

1 tsp. lemon juice

salt and pepper to taste

Preparation:

Cut the broccoli into individual florets. Cut stems into pieces roughly the same size as the florets. Place broccoli in large pot, and bring to boil in salted water to cover. Reduce heat and simmer 3-4 minutes until broccoli is just crisp-tender. Drain thoroughly. Heat olive oil in a skillet over medium heat and cook garlic for 1 minute. Add the drained broccoli and cook 5 minutes, stirring frequently, until broccoli is glazed and tender. Sprinkle with lemon juice, salt, and pepper and serve. Serves 4 to 6.

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Broccoli Marinara

Ingredients:

2 tablespoons olive oil

1 (14.5 ounce) can diced tomatoes with balsamic vinegar, basil and olive oil

1 pound broccoli florets

2 cloves garlic, chopped

salt and pepper to taste

DIRECTIONS

Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.

Answer 8

this is from a chef owner of a local chain of restaurants, tastes great add whatever you want AFTER you cook it.

here's what's different.     run water over the broccoli, put the broccoli in a microwave safe bowl, cover the bowl, cook on high for about 3 min and 15 seconds.

period.  doesn't lose it's color and it's very tasteful with nothing else added.   of course you can add whatever you want AFTER cooking it.

good luck to ya.