BROCCOLI AND PEPPERS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound broccoli florets and 1 sliced red bell pepper in salted boiling water until just tender, about 3 minutes; drain and transfer to a bowl of ice water to cool, then drain again. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1/2 cup chopped walnuts, 2 sliced garlic cloves and 2 to 4 crushed dried red chiles and cook 30 seconds. Add the broccoli and bell pepper and cook 2 minutes. Season with salt.
BROCCOLI AND RED BELL PEPPER SALAD
Steps:
- Cook the bacon in a skillet over medium-high heat for 5 to 7 minutes, or until crisp. Transfer to a paper-towel-lined plate to drain.
- In a large bowl, combine the broccoli, bell pepper, cheddar cheese, pine nuts, and dried cranberries. Crumble in the bacon and pour in the dressing. Toss well to combine. Let sit for 20 minutes before serving.
BROCCOLI AND ENDIVE SALAD WITH FETA AND RED PEPPERS
Parents appreciate broccoli because it's one vegetable that their children will eat. But what about broccoli for adults? How much plain steamed broccoli do you really want to eat? We rarely base a meal on this healthy food, yet there are plenty of ways to move it to the center of your plate. For main dishes, I am most likely to use broccoli in a salad, a soup or pasta. Those little flowers - the crown of the broccoli is the plant's flower - are like sponges for tasty sauces, dressings and broths. Like other cruciferous vegetables in the Brassica family (kale, collard greens, cabbage, Brussels sprouts and cauliflower), broccoli contains sulfur-containing phytonutrients that have gotten a lot of attention from nutritionists for their potential cancer-fighting properties. It's packed with vitamins C, A, K and folate, as well as with fiber. And broccoli is a very good source of manganese, tryptophan, potassium, B vitamins, magnesium, iron, calcium, zinc and vitamin E. In this beautiful salad, the bitter flavor of the endive is countered by the sweet red peppers and broccoli.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 10m
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Make the dressing. Mix together the vinegars, salt, garlic, mustard and oil, or use the buttermilk and oil. Set aside.
- Bring a medium pot of generously salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water, and cook 2 1/2 minutes. Transfer to the ice water, let cool for a few minutes and drain. Dry on paper towels. Toss in a bowl with the red pepper, pine nuts, feta and half the dressing.
- In a wide salad bowl, toss together the endives, herbs and remaining dressing. Top with the broccoli mixture, and serve.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 3 grams, TransFat 0 grams
BROCCOLI WITH SAUTEED RED PEPPER
Slivered almonds and sweet red peppers add crunch to fresh broccoli.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring broth to a boil. Cut broccoli spears in half lengthwise; add to broth. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute red pepper and shallot in oil for 5 minutes or until crisp-tender. Drain broccoli; add broccoli, almonds, lemon-pepper and salt to skillet. Cook and stir for 2 minutes or until broccoli is tender.
Nutrition Facts : Calories 157 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 468mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein.
BROCCOLI AND RED BELL PEPPER SALAD
This is a variation of a broccoli salad we used to serve in a Vermont food co-op deli where I worked. It's not only a great way to get your veggies, but the capers and olives give it a piquant taste. Also, the blanched broccoli and red bell pepper make for a colorful side dish.
Provided by anneandmae
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Trim broccoli and separate the florets into bite-size pieces.
- Peel the stem and cut it into quarter inch discs.
- Blanch the broccoli by dropping it into a large pot of boiling water for approximately 1 1/2 to 2 minutes, then dropping it into a bowl of ice water to stop the cooking process.
- Drain and dry broccoli.
- Roughly dice the red bell pepper and finely dice the onion.
- In large bowl, combine the broccoli, bell pepper, onion, capers and olives.
- Whisk together the olive oil, vinegar (or lemon juice), sugar, garlic, marjoram and salt and pepper.
- Toss the dressing with the vegetables and refrigerate in an airtight container.
- Adjust the seasoning if desired after twoenty-four hours.
- Broccoli will lose its bright green color after about three days, but salad should keep for five days.
Nutrition Facts : Calories 229.4, Fat 22.1, SaturatedFat 3, Sodium 393.5, Carbohydrate 8.3, Fiber 3.3, Sugar 2.2, Protein 1.8
BROCCOLI WITH FENNEL AND RED BELL PEPPER
Categories Sauté Thanksgiving Low Carb Vegetarian Broccoli Fennel Bell Pepper Fall Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fennel seeds and stir until toasted, about 3 minutes. Add shallots and sauté until golden, about 3 minutes. Add sliced fennel bulb and red bell pepper and sauté until just tender, about 3 minutes. Add broccoli. Drizzle remaining 2 tablespoons oil over vegetables. Stir in herbes de Provence. Pour broth over. Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes. Season with salt and pepper.
- *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.
BROCCOLI WITH SWEET RED PEPPER AND GARLIC
Add color-and nutrition-to your plate with a 20-minute vegetable side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat.
- Stir garlic into hot oil. Immediately add broccoli, bell pepper, onion and water. Cook 4 to 6 minutes, stirring constantly, until broccoli is crisp-tender and onion is beginning to brown. Stir in salt.
- Place in serving dish; top with cheese.
Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g
BROCCOLI STEM AND RED PEPPER SLAW
I never throw out broccoli stems. If I don't use them for pickles or stir-fries, I'll shred them and use them in a delicious slaw like this one.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, appetizer, side dish
Time 35m
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- Place the shredded broccoli stems in a colander, sprinkle with salt, toss and leave to drain for 15 to 30 minutes. Squeeze out excess water.
- In a large bowl, combine the broccoli stems, bell pepper, cilantro, mint, and chile and toss together. In a bowl or measuring cup whisk together the vinegar, mustard, salt to taste, ginger, garlic, sesame oil and grapeseed or sunflower oil. Toss with the shredded vegetable mixture. Serve or refrigerate until ready to serve. Sprinkle each serving with black sesame seeds.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 194 milligrams, Sugar 2 grams, TransFat 0 grams
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