Creamy Broccoli Slaw Ellie Krieger Recipes

Steps:

• Separate 4 of the eggs, putting the whites into a medium sized bowl and discarding the yolks. Add the 4 whole eggs and 2 tablespoons of water to the whites and whisk well.
• In a medium ovenproof nonstick skillet heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese.
• Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.
• Cut the frittata into 8 wedges and serve.

Steps:

• Preheat oven to 450 degrees F.
• Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.
• Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.
• In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.
• To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.
• Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.

Steps:

• Put broccoli, with water still clinging to it from being washed, into a large microwave safe bowl or dish with a lid. Cover the bowl with the lid and microwave for 5 minutes.
• In the meantime, heat the oil in a large skillet over a medium heat and add the garlic. Cook the garlic in the oil, stirring frequently, until it is golden brown, about 3 minutes. Transfer the toasted garlic to a small dish.
• Remove the bowl of broccoli from microwave and carefully uncover it, drain it and pat it dry. Put the broccoli into the skillet with the olive oil and saute over a medium heat for 3 minutes. Sprinkle with toasted garlic, and season with salt and pepper.

Steps:

• Preheat oven to 300°F. Place sunflower seeds and ¼ teaspoon salt on a rimmed baking sheet and shake to combine. Toast seeds until aromatic, about 10 minutes. Cool. Combine yogurt, buttermilk, lemon juice, mayonnaise, mustard, ½ teaspoon salt and pepper. Whisk to incorporate and reserve. Peel tough outer layer of broccoli stalks and trim off ¼" from bottoms of stalks {should be about ¾ lb. tender broccoli stalks remaining} Shred stalks in food processor, then shred carrots. Combine shredded broccoli and carrots with dressing and toss to combine. Sprinkle with sunflower seeds and serve. *If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken 20 minutes.

Steps:

• Mix mayonnaise, vinegar, sugar, celery seed, and ramen noodle seasoning packet in a bowl; chill in refrigerator.
• Heat olive oil and sesame oil in a skillet over medium heat; cook and stir ramen noodles and almonds until toasted, stirring frequently, 3 to 5 minutes. Remove from heat and cool.
• Combine ramen noodles, almonds, broccoli coleslaw mix, onion, sunflower seeds, and dressing in a bowl; stir to coat.