Any ideas for a good meal using broccoli?

Answer 1

BOWTIES AND BROCCOLI

INGREDIENTS:
1 pound dry farfalle (bow tie) pasta
4 cups broccoli florets
1/4 cup olive oil
4 cloves garlic, sliced
1 cup grated Pecorino Romano cheese
salt to taste
ground black pepper to taste

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DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes, until al dente. Drain, reserving 1/4 cup pasta water.
Place broccoli in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender.
Heat the oil in a skillet over medium heat. Stir in garlic, and cook 1 minute, or until golden brown.
In a bowl, toss together the pasta, reserved pasta water, broccoli, garlic, remaining oil, and cheese. Season with salt and pepper.


BROCCOLI AND PROVOLONE QUICHE

INGREDIENTS:
3 cups broccoli florets
3 tablespoons olive oil
2 cloves garlic, peeled and minced
1 medium onion, finely chopped
1/4 teaspoon red pepper flakes
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 egg yolk, beaten
1 pint heavy cream
salt and pepper to taste
1 cup shredded provolone cheese

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DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Place a steamer basket in a medium saucepan filled with about 1 inch of water. Place broccoli in the steamer basket, and bring water to a boil. Cover, and steam 5 minutes, or until broccoli is tender but firm.
Heat the oil in a medium skillet over medium heat, and saute garlic and onion until tender. Mix in the broccoli, and continue cooking 1 to 2 minutes. Season with red pepper flakes. Transfer to the pie crust.
In a medium bowl, whisk together eggs, egg yolk, and heavy cream. Pour over the broccoli mixture in the pie crust. Season with salt and pepper. Top with Provolone.
Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.


VEGETABLE QUESADILLAS

INGREDIENTS:
1 zucchini, cubed
1 head fresh broccoli, chopped
1 red bell pepper, chopped
1 carrot, chopped
1 yellow onion, chopped
4 small button mushrooms, chopped
4 (10 inch) flour tortillas
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese

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DIRECTIONS:
Preheat oven to broil. Line a baking sheet with aluminum foil.
Place zucchini, broccoli, bell pepper, carrot, onion and mushrooms in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
Place two tortillas, side by side, on the prepared baking sheet. On each tortilla layer cheddar cheese, vegetables, then Monterey jack cheese. Top each with another tortilla.
Place under the broiler and cook until lightly browned. Carefully turn tortillas and cook on the other side until lightly browned.


GARDEN STUFFED BAKED POTATOES

INGREDIENTS:
4 large potatoes
2 tablespoons butter
1 small onion, chopped
1 (10 ounce) package chopped frozen broccoli, thawed
1/2 cup ranch-style salad dressing
1 tablespoon vegetable oil
2 teaspoons dried parsley
salt and pepper to taste

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DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C). Pierce the skin of the potatoes with a fork.
Microwave pierced potatoes on HIGH for 12 minutes. Place partially baked potatoes in the preheated oven and bake for 15 minutes. Slice off potato tops, scoop out the bulk of the interior of the potato being careful to leave the potato skins intact. In a medium bowl, mash the removed potato interior.
Heat a small skillet over medium heat, stir in butter. Saute onions in the skillet until tender, about 5 minutes.
Combine onions, broccoli, and ranch dressing with the mashed potato. Brush the outside of the potato skins with oil. Spoon potato mixture into the skins. Arrange stuffed potatoes on a cookie sheet.
Bake potatoes for 15 minutes in the preheated 425 degrees F (220 degrees C) oven, or until heated through. Season with salt, pepper, and parsley.

Answer 2

This is my favorite!

Classic Chicken Divan

2 -10oz packages of Frozen Broccoli Pieces
1/4 cup Margarine or Butter
6 Tablespoons Flour
2 cups Chicken Broth
1/2 cup Heavy Cream
6 Bonless Skinless Chicken Breasts
1/4 cup Graded Parmesian Cheese

1) Set oven to 350 degrees
2) Cook Broccoli and drain
3) Melt butter in sauce pan; blend in flour; 1/2 teaspoon of salt; and a dash of pepper.
4) Add chicken broth, cook and stir till mixture thickens and bubbles.
5) Stir in cream, add parmesian (remove from heat)
6) Place broccoli in baking dish, top with 1/2 of sauce mix.
7) Place chicken breasts on top of broccoli & sauce, top with remaining sauce (and sprinkle with a little extra parmesian cheese)
8) Cook for 1 hour (or untill done)

Answer 3

I love making pasta and trying new things added to it. Here is a good one. Cook pasta according to directions and during the last 5 minutes of boiling time add fresh broccoli. Drain everything then add butter and some olive oil to the pasta and broccoli. Sometimes I will add some shrimp to it as well. Serve with some good crusty bread and a salad and your meal is good to go.

Answer 4

Blanche the broccoli in boiling water for about 3-4 minutes, put into an ice bath...let drain. Boil some fettuccine, heat some Bertolli alfredo sauce up, toss the broccoli with that and some kind of seafood. I like to saute shrimp and scallops in butter and garlic to throw in there:)
Beef stir fry maybe?
checked out www.allrecipes.com

Answer 5

1 pkg. frozen broccoli - thawed
1 can cream of chicken soup
4 boneless, skinless chicken breasts - pounded
variety of cheese - swiss, co-jack, sharp cheddar - whatever you prefer
1 box chicken stove top stuffing

Preheat 350 - in a 9 x 13 pan, spread broccoli on the bottom, next add the chicken on top of the broccoli, "plop" the chicken soup in various spots, then put your cheese on top of that. Cook stove top according to directions then spread that over the top. Bake about 45 minutes or until stuffing starts to look crisp. Enjoy!!

Answer 6

Broccoli pasta -


Sauté minced garlic in olive oil
Blanch broccoli in salted water, drain well
Cook linguini in salted water, drain

Toss all together. Grate some fresh parmesan cheese over the top. Serve with lemon wedges to squeeze over all.

Light, fresh, delicious and healthy.

Answer 7

Take cooked rice, cooked chicken breasts, cooked broccoli, seasonings of your choice, cream of chicken soup w/ a little milk, and a cheese of your choice. Mix it all together and bake it 'till it's bubbly and hot. Delicious.

Great for using up leftovers.

Answer 8

I love making spaghetti with chicken and broccoli in alfredo sauce or macaroni with tuna and broccoli.

Answer 9

INGREDIENTS:
1 cup broccoli florets
1 cup cauliflower florets
2 cups hard-cooked eggs, diced (optional)
1 cup shredded Cheddar cheese
6 slices bacon
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar

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DIRECTIONS:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a medium sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.

Answer 10

maybe one of these will help.....we like the soup, but we use local morels in it-a bit heavier, but yummy!

CHEESY BROCCOLI SOUP

1 c. green onions, sliced
1 c. fresh mushrooms, sliced
3 tbsp. butter
3 tbsp. flour
3 c. chicken broth
1 c. broccoli flowerettes
1 c. light cream
1 c. Jarlsburg cheese, shredded

In large saucepan, saute onions and mushrooms until tender. Do not brown. Add flour and cook, stirring, until bubbling. Remove from heat and gradually blend in chicken broth. Return to heat. Cook, stirring until thickened and smooth. Add broccoli. Reduce heat; simmer 20 minutes or until broccoli is tender. Blend in cream and cheese. Simmer until heated through. Serves 4 for main course or 6 cups of soup.

BROCCOLI SICILIAN STYLE

1 sm. bunch broccoli
4 tbsp. olive oil
1 lg. onion, sliced
10 black olives, pitted and cut into pieces
4 anchovy filets, cut into pieces
1/4 lb. provolone cheese, finely diced
1/2 tsp. salt
1/2 tsp. pepper
1 c. dry red wine

Clean broccoli and cut into very thin slices. Pour 1 tablespoon olive oil in bottom of pan, place thin layer of sliced onions, some olives, some anchovies and 1 layer sliced broccoli in pan. Add a sprinkling of cheese, some salt and pepper and sprinkle with olive oil. Repeat procedure until ingredients are all used. Pour remaining olive oil over top and add wine. Cover pan and cook over very low flame about 30 minutes or until broccoli is tender. Do not stir. Serves 4.


BROCCOLI AND BROWN RICE SKILLET DINNER

1 skinless, boneless chicken breast, diced
1/2 tsp. minced garlic
1 1/2 c. no-added-salt chicken broth
1 small head of broccoli, broken into florets
1 red pepper, cut into thin strips
1 yellow squash, sliced thin
1/4 tsp. black pepper
1 1/2 c. instant brown rice, dry
1 oz. freshly grated parmesan cheese

In a deep skillet, heat chicken, garlic, broth, broccoli, red pepper and squash to boiling.
Stir in pepper and brown rice, and reduce heat to a simmer.

Simmer uncovered for 5 minutes. Sprinkle Parmesan cheese on top and serve

And this one is great!

CHINESE BEEF AND BROCCOLI

2 lb. flank steak
2 lg. bunches broccoli

MARINADE:

1/2 c. dry sherry
1/2 c. sesame oil
8 thin slices ginger
1/2 c. soy sauce
1/2 tsp. sugar
2 cloves garlic, fresh, minced

SEASONINGS:

2 tbsp. soy sauce
2 tbsp. dry sherry
2 tbsp. cornstarch
2 tbsp. sesame oil
1 tsp. sugar

Blanch broccoli in boiling water, then dip into cold water; drain. Cut steak into thin strips, or small pieces. Marinate for about 20 minutes, drain. Brown steak in hot oil, add the ginger and garlic, finish cooking. Add the broccoli (add onion and any other vegetables, as desired) to meat. Add the seasonings, which have been mixed in a small bowl. Cook for an additional 5 minutes, or so. Serve hot, over warm rice. Makes 4 servings, more if additional vegetables are added.

Answer 11

Broccoli & cavetelli...lots of garlic too!