I'd like a new broccoli recipe?

Question

I'm tired of making the same ol' broccoli recipes, and would like to try something new and fun. Please no typical american recipes such as broccoli with cheese, spaghetti sauce, or broccoli stir-fry (unless you know a really good homemade sauce to go with it). Also, please no recipes that call for stuff like "a can of cream of something". I like to cook from scratch.

Answer 1

This can be served as an appy, or in pita bread with tomatoes and/or cukes. Another option is serving the balls with pasta (in place of meat balls).

Vegtaballs with Tomato Basil Mayonnaise

2 cups broccoli or other greens, cooked until soft
1/3 cup all-purpose flour
2/3 cup plain fine bread crumbs
2 eggs, beaten
1/4 cup freshly grated Parmesan cheese
1/4 cup shredded Monterey Jack cheese
2 Tbsp. chopped walnuts
1flat-leaf parsley sprigs, finely chopped
1 tsp. rosemary and 1 tsp. sage
1 cup Olive oil
- - - - - - - - - - - -
TOMATO BASIL MAYONNAISE
3 medium tomatoes, peeled, seeded, and chopped
2/3 cup low-fat mayonnaise
1 tsp. minced garlic
1 Tbsp. chopped fresh chives
1 Tbsp. plain low-fat yogurt
1 tsp. sugar
1/2 Tbsp. oregano and 1/2 Tbsp. basil
1 Tbsp. chopped fresh basil

In a large bowl, mash broccoli. Add flour, bread crumbs, eggs, cheeses, walnuts, parsley and herbs. Mix until a dough with a sticky consistency is formed. Heat oil in a heavy saucepan or deep-fryer to 375F (190C). Form 1/4 cup of mixture into balls and add, in batches, to hot oil. Fry until golden brown on all sides, about 10 minutes. Drain on paper towels. Serve hot with Tomato Basil Mayonnaise as an accompaniment.

Tomato Basil Mayonnaise
Combine all ingredients in a food processor or blender and process until pureed. Cover and refrigerate until chilled. Makes 1 cup Makes 8 to 12 servings

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Broccoli Mushroom Salad

4 cups broccoli flourettes, fresh or frozen
3 slices of bacon, cut into small pieces
3/4 cup finely chopped onion
2 tablespoons raspberry or balsamic vinegar
8 oz (about 21/2 cups) fresh white mushrooms, sliced

In a medium saucepan bring 1-inch water to a boil. Add broccoli; return water to a boil; reduce heat, simmer covered until crisp-tender, 2 to 3 minutes; set aside.

In a large nonstick skillet, over medium-high heat cook bacon until nearly crisp and most of the fat is rendered out, about 4 minutes. Add onion, cook, stirring ofrequently, until the onion is crisp-tender and the bacon is crisp, 3 to 4 minutes.

Stir in vinegar; cook and stir until vinegar is reduced by half, about 30 seconds. Add mushrooms, salt and reserved broccoli; toss to coat. Serve immediately while slightly warm.

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Spicy Broccoli-Mango Salad

Sweet-Hot Pecans:
4 teaspoons sugar
1/4 to 1/2 teaspoon ground red pepper (cayenne)
1/2 cup pecan halves, broken into coarse pieces

Dressing:
2 (6-oz.) containers Fat Free Orange Crème Yogurt
1/3 cup light mayonnaise
1 tablespoon cider vinegar
1/8 teaspoon salt

Salad:
5 cups fresh broccoli florets and cut-up stems (1 small bunch)
1 1/2 cups diced peeled seeded mango (2 medium)
1/4 cup finely chopped red onion

Lightly spray 8-inch skillet with cooking spray. Add sugar and ground red pepper; mix well. Stir in pecans. Cook over low heat, stirring occasionally, until sugar mixture is melted and pecans are coated. Remove from heat; set aside to cool.

In small bowl, mix all dressing ingredients with wire whisk until smooth. In large bowl, mix all salad ingredients.

Add dressing to salad; toss gently to mix. Just before serving, stir in cooled pecans. Store in refrigerator.

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BROCCOLI SOUFFLÉ

Unlike normal soufflés that have a cream sauce base with egg yolks, this soufflé uses only egg whites.

large bunch broccoli, 1 1/4 to 1 1/2 pounds
Kosher salt
Butter flavor spray
3 tablespoons plain bread crumbs
1/2 red bell pepper, roasted, seeded and peeled, and diced
1 clove garlic, minced
3 tablespoons crumbed blue cheese
Freshly ground black pepper to taste
7 egg whites

Peel broccoli stems and coarsely chop as close to the buds of the florets as possible. Break florets into as small pieces as possible. Put just enough water in a large skillet to cover broccoli. Bring to a boil with 1 teaspoon of salt. Add broccoli and cook, covered, 7 minutes or until tender. Drain and refresh in a colander under cold water. Drain well and puree in food processor.

Preheat oven to 400 degrees. Spray a 2-quart soufflé dish with butter flavor spray. Dust with breadcrumbs. In a large bowl, combine broccoli, bell pepper, garlic, cheese, salt and pepper. Put egg whites into the bowl of an electric mixer with a pinch of salt and beat until stiff but not dry.

Stir 1/4 of the egg whites into the broccoli. Then fold in the rest in three stages. Don't over mix. Spoon into the soufflé dish and bake 25 minutes or until the soufflé has risen and is nicely browned. Serves 4.

Answer 2

Roasted Broccoli

Answer 3

Try Broccoli Rabe

SAUTEED BROCCOLI RABE
1 lb broccoli rabe (1 bunch), hollow stems discarded
2-3 tablespoon olive oil
2 garlic cloves, chopped
Cook broccoli rabe in a large pot of boiling salted water until just tender, about 4 minutes, and drain in a colander.

Heat oil in same pot over moderate heat, then cook garlic, stirring, until fragrant, about 30 seconds. Add broccoli rabe, tossing gently in oil to coat, and season with salt and pepper.
In addition to the black pepper I use some crushed red pepper flakes.
Serve with crusty Italian bread....also makes an outstanding sandwich with provolone cheese!

Answer 4

VEGGIE PIZZA
2 cans of crescent rolls-- pat them out on to a pizza pan of your choice bake until golden brown (don't overbake) soften 1 package of cream cheese and mix with a large spoonful of sr.cream and 1 package of hidden valley ranch dip mix (powdered)

Then take Broccoli, cauliflower, carrots and run them through a processor (not too much you dont want them too small) or you can chop them into small pieces. I use more broccoli in this step than the other veggies. Sprinkle them evenly over the crust. As much or as little as you like. Sometimes I just mix them all together, but if iI have the time I do them separate and make designs with the diferent colors,

Then half grape tomatos and put on top and sprinkle with shredded cheese of choice (I like monterey jack) and bacon bits. Wala! a veggie pizza. This is a recipe you can play with and make your own. If you like other toppings you can add them like onions, peppers, olives etc.. oh and don't bake it , it is a cold dish.

Answer 5

I follow a low-carb diet and it's really hard to find foods that I like and that stick to my diet. So, I started experimenting with foods that I can have and came up with this one. It's one of my favorites.
I just steam broccoli until it's tender, but not mushy. I then melt 8 oz. of cream cheese, shredded cheddar cheese, and shredded mozzarella cheese and pour over broccoli in a casserole dish. Then I bake it until it's golden on top. It's absolutely wonderful! You can also substitute most veggies for the broccoli. Potatoes, cauliflower, Brussels sprouts, and squash are also good!You can also add whatever spices that you like. I sometimes sprinkle Paprika on top. Potatoes, cauliflower, Brussels sprouts, and squash are also good! I don't know if this is what you are looking for, but hopefully it will help. Good Luck!

Answer 6

Hands Down this is your winner! I make it for every gathering and everybody begs for the recipe!!

Christmas Tree Salad

1-2 head fresh broccoli (do not use frozen!)
1/2 cup red onions, chopped
1/2 lb bacon cooked
1 bunch of RED grapes cut into halves
1/cup sunflower seeds

2 1/2 tablespoons vinegar
1 cup Hellmann's mayonnaise
1/3 cup sugar



Cook bacon (I make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces.
Chop up top of broccoli into bite size pieces.
Mix broccoli, onions, bacon and grapes in large bowl.

In separate bowl combine vinegar, sugar and mayo.
Pour over broccoli mixture and marinate for at least 2 hours
Top with sunflower seeds

Answer 7

How's this for a good recipe ... good luck !!!!


Broccoli And Noodles Parmesan
Course : Broccoli
Serves: 8 Print a Recipe Card
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Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds broccoli
2 tablespoons butter or margarine
1/2 cup chopped onion
1 medium clove garlic -- minced
1 can campbell's soup *
1/2 teaspoon dried basil leaf -- crushed
1 cup monterey jack cheese **
1/2 cup parmesan cheese -- grated
1 cup sour cream
5 cups cooked wide egg noodles ***


Preparation:
* 10-3/4 Condensed Cream of Mushroom ** Shredded *** 5 cups BEFORE cooking Cut broccoli into bite-size pieces. In covered 4-qt saucepan over medium heat, in 1" boiling water, cook broccoli 6 mins or until tender. Drain in colander. In same saucepan over medium heat, in hot butter, cook onion and garlic until onion is tender, stirring occasionally. Stir in soup and basil; mix well. Add cheeses, stirring until melted. Stir in sour cream, broccoli and cooked noodles. Pour into 2-qt casserole. Cover; bake at 350F for 30 mins or until bubbly.

Answer 8

Have you ever had brocolli and rice casserole? Make some rice , about three cups cooked or so, add a can of chicken broth, half a pound of broccoli florets, some melted velveeta, onions and garlic if desired, salt and pepper, bake in 350 oven until it's all bubbly and cooked through. Enjoy

Answer 9

A nice salad? Cook broccoli and jullienne carrots in salted water untill just tender. Set aside. Slice button mushrooms, tomatoes, and feta cheese. Mix with carrots and broccoli put in fridge and serve with salad dressing. - 100 ml sunflower oil, 100 ml balsamic vinegar, salt and pepper.

Answer 10

How 'bout quiche? Make a pie-crust, scramble some eggs and put them and the broccoli in the crust then bake at 450' till done.

Answer 11

BEEF AND BROCCOLI WONTONS WITH GINGER DIPPING SAUCE

6 tablespoons soy sauce
1/4 cup plus 2 teaspoons minced peeled fresh ginger
1/4 cup rice vinegar
3 tablespoons honey
1/2 pound lean ground beef
1 cup chopped broccoli florets
3/4 cup chopped onion
1 large egg
1 1/2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 12-ounce package wonton wrappers 2 tablespoons oriental sesame oil

Blend 4 tablespoons soy sauce, 1/4 cup ginger, vinegar and honey in small bowl.
Combine beef and next 6 ingredients in medium bowl. Mix in remaining 2 tablespoons soy sauce and 2 teaspoons ginger. Place several wrappers on work surface; brush edges lightly with water. Place heaping 1 teaspoon beef filling in center of each. Fold wrappers diagonally in half, pressing edges to seal. Place wontons on waxed paper. Repeat with remaining wrappers and filling.

Preheat oven to 250°F. Heat 1/2 tablespoon oil in heavy large skillet over medium heat; add 1/4 of wontons. Fry until wontons are golden and filling is cooked through, about 3 minutes per side. Transfer to baking sheet; keep warm in oven. Repeat frying with remaining wontons, using 1/2 tablespoon oil per batch. Serve wontons with sauce.

just in case you want to make your wonton wrappers:
1 cup plain flour (maida)
1/2 cup water
2 teaspoons oil
1/2 teaspoon salt

Sieve the flour and salt together. Add the water gradually and make a soft dough. Add the oil and knead for a while. Keep aside for 30 minutes, covered with a damp muslin cloth. Apply a few drops of oil on your palm and knead the dough until it comes smooth and elastic. Divide the dough into 20 equal portions. Roll out each portion into a 75 mm. (3") in diameter circle
and you are done!