Veronicas Broccoli Saute Child Pleaser Recipes
BROCCOLI SAUTE
Make and share this Broccoli Saute recipe from Food.com.
Provided by Tia Mowry
Categories Vegetable
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Bring some water to a simmer in a medium pot and set a steamer insert over it. Prepare an ice water bath. Add the broccoli to the steamer insert, cover and steam until al dente, about 5 minutes. Carefully remove the broccoli and plunge into the icy water. Let cool completely before removing it from the water. Pat dry and then set aside.
- In a large skillet over medium heat, add the oil and heat until shimmering but not smoking. Add the broccoli, salt, garlic powder and red pepper flakes and saute until the broccoli is soft and brown around the edges, about 8 minutes. Remove from the heat and add the lemon zest and juice.
SAUTéED BROCCOLI WITH GARLIC AND CHILE
This speedy, two-step recipe yields broccoli - or practically any vegetable - that is perfectly browned and cooked all the way through. After florets and thinly sliced stems are seared, add a little water and cover so the broccoli steams in its own juices until fork-tender. Not only does this bring out the vegetable's inherent sweetness, but it softens whatever flavorings you add without burning them. This recipe embraces the prickly heat of chile and garlic, but you could also use ground spices, thyme or rosemary, ginger or scallions, capers or olives. Swap the broccoli for sliced carrots or sweet potatoes, cauliflower florets, broccoli rabe, or green beans, adjusting cook time and water as necessary.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the olive oil in a large (12-inch) skillet over medium-high. Add the broccoli stems, season with salt and pepper, and cook, undisturbed, until starting to brown, 2 to 3 minutes. Stir in the florets, season generously with salt and pepper, and shake into an even layer. Cook, undisturbed, until browned, 2 to 3 minutes.
- Add the garlic and red-pepper flakes and stir until the garlic is fragrant, less than 1 minute. Reduce heat to medium, add 3 tablespoons water, cover, and cook until the broccoli is bright green and fork-tender, 2 to 3 minutes, reducing heat if needed to prevent burning. Season to taste with salt, pepper and red-pepper flakes.
GINGER PEACH OATMEAL
As one of those people who eat oatmeal 3 or 4 times a week, I am always looking for was to make my daily bowl more interesting. This recent invention was quite wonderful and sophisticated in flavor. Not a kid dish as the ginger adds a bit of spice, use more or less if you are inclined.
Provided by justcallmetoni
Categories Breakfast
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to boil in a small saucepan; add oatmeal and cook 1 minute (if you want you can use the peach juice as part of your 2 cups of liquid).
- Add finely chopped ginger to the pot (be sure to cut small as it swells quite a bit); continue to cook another 2-3 minutes.
- Add peaches and cook oatmeal until desired doneness, about 2-4 minutes depending on your grain and eating preferences.
- Serve topped with sweetener, milk, yogurt or cream, again according to your tastes.
Nutrition Facts : Calories 358.4, Fat 5.4, SaturatedFat 0.9, Sodium 11.3, Carbohydrate 66.2, Fiber 9.9, Sugar 12.8, Protein 14
BROCCOLI SAUTE
Entered for safe-keeping. From First 3/09/09. Updated 4/22/14: most reviewers enjoyed this with extra seasoning, so use however much suits you. I love the cheery photos you have posted, my fellow Food.com addicts!
Provided by KateL
Categories Peppers
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepot, bring 2 inches of water to a boil; add broccoli. Cover; cook for 5 minutes, or until broccoli is tender.
- Place peppers and tomatoes in colander, pour in cooked broccoli and hot water to drain.
- In skillet over high heat, cook garlic in olive oil 1 minute.
- Add vegetables and seasoning blend. Cook 2 minutes.
- Arrange on serving platter.
Nutrition Facts : Calories 99.3, Fat 4.1, SaturatedFat 0.6, Sodium 53, Carbohydrate 14.1, Fiber 4.8, Sugar 3.6, Protein 5
QUICK MANICOTTI
Another recipe from an old school cookbook. This is easy for kids to help with. My 5 yr. old likes to help stuff the shells. You can also make this without the ground beef.
Provided by Nicole Brummett
Categories Manicotti
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook shells according to package directions; drain.
- Rinse in cold water; drain and set aside.
- Cook beef and garlic, stirring to crumble until no longer pink.
- Drain off pan drippings.
- Add cottage cheese, mozzarella, salt and mayonnaise to beef; stir well.
- Stuff manicotti shells with meat mixture.
- Arrange shells in a lightly greased 13x9x2-inch baking dish.
- Combine sauce and oregano.
- Pour sauce over manicotti and sprinkle with Parmesan.
- Cover and Bake at 350° for 15 minutes.
- Uncover and bake for an additional 10 minutes.
Nutrition Facts : Calories 234.1, Fat 14.8, SaturatedFat 6.5, Cholesterol 58.3, Sodium 551.8, Carbohydrate 5.6, Fiber 0.8, Sugar 3.5, Protein 18.7
VERONICA'S HEALTHY PRETZEL SNACK
This is one of my 3 1/2 yr old daughter's favorite snacks.Check out the ingredient list on here; pretty healthy and tasty too. Add or subtract from the ingredient list; possibilites are endless. We've used drizzled honey, chopped dried pineapple, etc... This is so interchangeable and versatile for allergies, but to keep it healthy be sure to use organic or at the very least, all natural ingredients. You can even use a sub for the peanut butter; there are other butters out there that are nut free. Carob bars are hard to find if you dont have a Wholefoods or healthfood store nearby. Whether or not you choose to use unsweetened or sweetened ingredients is totally up to you. Obviously, all measurements are estimates (this amount is just for her and i) and "recipe" can easily be doubled or tripled for a party. Cooking time is optional refrigeration time.NOTE: THIS SITE DIDNT RECOGNIZE PRETZEL "RODS" SO THEY ARE LISTING IT AS STICKS; IT WILL ONLY WORK WITH THE RODS. STICKS ARE TOO FINE.
Provided by jennifer in new jer
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Spread 3/4 of the pretzel rods and other pretzels with peanut butter, leaving enough uncovered to hold it.
- Roll each prezel in, or cover each pretzel with the toppings listed above or of your choice.
- Refrigerate for 30 minutes or eat right away.
Nutrition Facts : Calories 920.2, Fat 9.9, SaturatedFat 4.7, Sodium 3109.2, Carbohydrate 186.8, Fiber 7.3, Sugar 11.6, Protein 23.9
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