Rachael Rays Chili Garlic Roasted Broccoli Recipes

Steps:

• Bring 1-inch of water to a boil in a deep skillet. Add rabe, season with salt, and cover pan. Reduce heat to simmer and cook 10 minutes. Drain rabe.
• Return pan to heat and saute garlic and red pepper flakes in oil over moderate heat for 1 to 2 minutes. Add rabe, coat in garlic oil. Cook rabe in garlic oil for 2 minutes and remove from heat.
• Squeeze the juice of lemon over the pan and sprinkle in zest. Toss rabe to distribute lemon flavor and transfer broccoli rabe to serving dish.

Steps:

• Preheat oven to 425°F.
• Place olive oil, garlic and spices in a large bowl and whisk until blended.
• Add broccoli spears, and toss to coat evenly.
• Place broccoli onto a large roasting sheet and roast in oven until broccoli is crisp and brown on the ends, and stalks are tender (about 17-20 minutes).

Steps:

• Preheat oven to 425°F
• Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet.
• Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.

Steps:

• Simmer broccoli covered in 1 inch of water for 5 to 7 minutes, until tender. Drain broccoli and return skillet to heat. Heat skillet over high heat. Add oil, crushed pepper and garlic. Turn broccoli in hot spicy oil and season with salt. Transfer to a serving dish.

Steps:

• Preheat oven to 400 degrees F.
• Heat skillet with extra-virgin olive oil, add meat and brown. Season the meat with salt and pepper, to taste, chili powder, cumin, coriander, cinnamon and paprika. Add the bay leaf, onions, bell pepper and garlic to the pan. Cook until onions are soft, 8 minutes. Add lemon juice and zest, Worcestershire sauce and tomato sauce. Stir and reduce heat to simmer.
• Bring butter and stock to a boil in a pot with tight fitting lid. Add dried fruit and couscous, stir then turn off heat and set lid in place. Let stand 5 minutes. Add nuts and herbs and toss with fork.
• Toast pita wedges in hot oven or under broiler. Pile chili in bowls, top with "sand" and serve with pita wedges for scooping.