CRISPY PARMESAN BROCCOLI
Steps:
- Preheat the oven to 400 degrees F.
- Combine the broccoli, garlic, 1 tablespoon oil and some salt and pepper in a medium bowl. Add the remaining tablespoon oil to coat the bottom of a large ovenproof skillet, preferably cast iron. Add the cheese in an even layer followed by the broccoli. Roast until the broccoli is slightly browned and the cheese is golden brown and crispy, about 15 minutes.
- Meanwhile, combine the ranch, sriracha, lime zest and juice in a small bowl. Remove the skillet from the oven and drizzle the sauce all over the broccoli.
CAPELLINI IN PARSLEY MUSHROOM BROTH
Steps:
- Bring porcini and water to a boil. Cover and let stand 20 minutes or until porcini are tender. Drain through a cheesecloth lined sieve, reserving liquid. Rinse any grit off porcini and mince. Return soaking liquid, minced porcini, sage, thyme, broth and olive oil to a saucepan. Bring water to a boil and cook capellini for 3 to 4 minutes. While capellini is cooking, bring mushroom broth to a boil. Add parsley, salt and pepper and immediately remove from heat. Drain capellini and portion out; ladle broth over the top and serve immediately.
PASTA WITH BROCCOLI AND BROTH
Provided by Molly O'Neill
Categories dinner, easy, lunch, quick, pastas, appetizer, main course, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Meanwhile, in a heavy, deep saute pan, combine anchovies, olive oil, garlic and pepper flakes over moderate heat. Cook about 5 minutes, until the garlic is golden, stirring to prevent burning. Stir in broth, mushrooms and scallions and bring to boil and simmer uncovered for 8 to 10 minutes to reduce by one-third.
- Meanwhile, cook the pasta. While it is cooking, steam broccoli in water or microwave oven until tender, drain and reserve. Drain the pasta.
- Add pasta to the reduced stock and toss well. Add broccoli and toss. Divide the pasta between two bowls, sprinkle with pine nuts and serve.
Nutrition Facts : @context http, Calories 903, UnsaturatedFat 20 grams, Carbohydrate 126 grams, Fat 28 grams, Fiber 15 grams, Protein 44 grams, SaturatedFat 4 grams, Sodium 1480 milligrams, Sugar 15 grams
CRISPY BROCCOLI WITH CAPELLINI IN BROTH RECIPE
Provided by á-174942
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to boil for the pasta. Meanwhile, heat the oil in a large skillet over high heat until just smoking. Add the broccoli and season with salt, to taste. Cover and cook until just crispy and brown around the edges, about 3 minutes. Remove the cover, stir, and reduce the heat to medium-high. Cover and cook until the florets are crisp but tender, about 5 minutes. Add the chicken stock and pepper flakes. Add the capellini to the boiling water and cook until al dente, 2 to 3 minutes. Drain the pasta and add to the skillet with the broccoli and stock. Stir in 1/2 cup of the cheese and season with salt and pepper, to taste. Divide among 4 warmed soup plates and sprinkle with the remaining cheese. This recipe yields 4 servings.
CRISPY BROCCOLI SALAD
Broccoli lovers rejoice: this crispy salad serves up broccoli topped with a crispy, spicy coating. It's accompanied with mixed grains, mint and rocket
Provided by Elena Silcock
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the ground almonds and garam masala together with some seasoning. Stir the broccoli pieces with the egg to coat, then in the almond mix. Tip onto a lined baking tray and put into the oven to roast for 15 mins.
- Mix the onion with half the lemon juice and a splash of water, then set aside to lightly pickle. Mix the remaining lemon juice with the yogurt, season and set aside.
- In a large mixing bowl, mix the cooked mixed grains with the rocket and most of the red onion. Drizzle in half the dressing, toss, then tip onto a serving plate and top with the crispy broccoli. Drizzle with the remaining dressing, mint leaves and a final scattering of red onion slices.
Nutrition Facts : Calories 645 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 30 grams protein, Sodium 0.3 milligram of sodium
CAVATELLI AND BROCCOLI
This is quick meal to make. Serve with garlic bread.
Provided by linda m
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- In a large pot of boiling water, blanch broccoli for about 5 minutes. Drain, and set aside.
- Heat olive oil in a large skillet over medium heat. Saute garlic until lightly golden, being careful not to burn it. Add the broccoli. Saute, stirring occasionally, for about 10 minutes. Broccoli should be tender yet crisp to the bite.
- Meanwhile, cook cavatelli in a large pot of boiling salted water for 8 to 10 minutes, or until al dente. Drain, and place in a large serving bowl. Toss with the broccoli, and season with salt and hot pepper flakes. Serve with parmesan cheese.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 47.6 g, Cholesterol 0.7 mg, Fat 10.3 g, Fiber 3.8 g, Protein 10.2 g, SaturatedFat 1.7 g, Sodium 234.4 mg, Sugar 3.7 g
HERBED ALASKA POLLOCK AND BROCCOLI RECIPE
Provided by á-174942
Number Of Ingredients 6
Steps:
- Microwave Method: Place broccoli in shallow microwave-safe dish. Cover with waxed paper and microcook at High (100%) 3 minutes. (Recipe developed for 600 to 700 watt microwave ovens.) Separate spears; place pollock in dish with broccoli. Brush with oil; sprinkle with oregano and thyme. Cover with waxed paper. Microcook at High 4 to 5 minutes or until fish flakes when tested with a fork and broccoli is tender; rotate dish 1/4 turn twice during cooking. Sprinkle with parsley. Conventional Method: Cook broccoli in boiling water 1 to 2 minutes or until spears can be separated. Drain and place in greased shallow baking dish with pollock; brush with oil and sprinkle with oregano and thyme. Bake, covered at 450 degrees, allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until fish flakes when tested with a fork. Sprinkle with parsley. This recipe yields 2 servings.
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