Broccoli suggestions please...

[Valerie226]

Our broccoli crop all ripened at once rather than staggered. I have a lot of broccoli!
I've made pasta with broccoli several times, and steamed as a side dish with lemon, with sesame & with oyster sauce. but I'm not making a dent. I like shepherd's pie too, but it's sort of warm for that. I just made a stir fry with it.

suggestions? main dish, side dish, or salad.
just nothing with mayonnaise. thanks everyone. valerie

[Peggy C.]

valerie why don't you clean and blanch it and then freeze it for later? That way you won't OD on it now and you'll have a nice reminder of your bumper crop later!

Otherwise I'd say it would be good in quiche or a frittata...nice light meals for summer.

[valchemist]

how about this one?


* Exported from MasterCook *

Broccoli Gratin with Mustard-Cheese Streusel

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons butter
1/3 cup minced onion
2 large garlic cloves -- minced
1/2 teaspoon dry mustard
4 tablespoons Dijon mustard
2 1/2 cups fresh breadcrumbs -- made from crustless sourdough bread
3 ozs grated Parmesan cheese -- (1 cup packed)
12 cups broccoli florets (from about 3 pounds
broccoli crowns) -- (12 to 13)
1/2 c whipping cream

Melt butter in large nonstick skillet over medium-high heat. Add onion and garlic; sauté until onion is soft, about 4 minutes. Mix in dry mustard, then 2 tablespoons Dijon mustard, blending well. Add breadcrumbs; sauté until crumbs are crisp and golden, stirring and pressing with back of fork to separate, about 8 minutes. Season with salt and pepper; cool completely. Mix in 3/4 cup cheese.

Cook broccoli florets in large pot of boiling generously salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels; cool. (Streusel and broccoli can be made 1 day ahead. Cover separately and refrigerate.)

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place broccoli in large bowl. Add whipping cream, remaining 2 tablespoons Dijon mustard, and 1/4 cup cheese; toss to coat evenly. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake until broccoli is heated through and streusel is browned, about 30 minutes.


Source:
"Bon Appétit, November 2002"



NOTES : A Cook from Cook from Houston on 11/16/02
by boiling the broccoli, then baking it, it was more than the broccoli could stand. The flavor was good, consistancy of the broccoli was mush. Try not pre-cooking first.

suek: I made this dish for dinner tonight and it was wonderful! I only cooked the broccoli for about 1 1/2 minutes....then cooled it on the paper towels, per the recipe. It was still kind of firm after baking, but not too crunchy (I don't like it real soft) and the topping was great! We gobbled it up.

[kristalsnow7]

I like this recipe, and always substitute fresh broccoli for the frozen kind. (I also increase the garlic ;))

Southwestern Broccoli Quiche

Refrigerated corn bread twist dough forms the crust of this vegetable quiche.


Ingredients
1 (11.5-ounce) can refrigerated corn bread twist dough (such as Pillsbury)
Cooking spray
1 teaspoon vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1/2 cup frozen whole-kernel corn
1/2 cup chopped red bell pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (10-ounce) package frozen chopped broccoli, thawed, drained, and squeezed dry
1 cup evaporated fat-free milk
3 large egg whites
1 large egg
1/2 teaspoon salt
3/4 cup (3 ounces) reduced-fat sharp cheddar cheese


Directions
Preheat oven to 350°.
Unroll dough; unfold layers (do not separate into strips). Place layers lengthwise, end to end, into an 11 x 7-inch baking dish coated with cooking spray. Pinch ends in the middle to seal; press dough up sides of dish. Set aside.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and jalapeno; saute 3 minutes or until soft. Add corn and the next 5 ingredients (corn through broccoli); saute for 5 minutes or until vegetables are soft and liquid evaporates. Remove from heat, and cool 5 minutes.
Combine milk, egg whites, egg, and salt; stir well with a whisk. Sprinkle cheese over dough. Spoon broccoli mixture evenly into pan. Pour milk mixture over broccoli mixture. Place dish on a baking sheet. Bake at 350° for 45 minutes; cover and bake for an additional 10 minutes or until set. Let stand 10 minutes. Yield 6 servings.


Preparation Time: 20 minutes

Cooking Time: 63 minutes

Servings/Serving Size:


Nutrition Facts (per Serving):
307 calories; 36.9 g carbohydrates; 40 mg cholesterol; 11 g fat; 820 mg sodium; 15.6 g protein; 224 mg calcium; 2.4 mg iron; 2.4 g fiber

[wallycat]

There's aweight watchers take-out recipe for broccoli and garlic sauce that is incredible and posted !!

Also a pasta broccoli and anchovy dish that is wonderful and posted.

Lucky gal,
they're selling broccoli here for close to $1.20/pound :eek: :eek:

[JulieM]

There's a great broccoli salad recipe that I got off this board--I think it was a CL recipe. It has grapes, sunflower seeds, raisons, red onion and celery in it. If it sounds interesting, I'll post it. I made it for a family reunion in May and it was a big hit.

My other favorite way to cook broccoli is to cut it up in bite sized pieces, put in a pot with a little olive oil, crushed red pepper, minced garlic and enough water to steam for about 5 minutes until crisp tender. Stir and serve. I often add slices of red pepper to this also. Very colorful, nutritious and tasty!

Julie

[Chocolate Rose]

We also LOVE the Broccoli with Garlic Sauce. It should be easy to fine.

Here's another one we like. I'm sure I got it off this board:


* Exported from MasterCook *

Broccoli Risotto Torte ~ 10 Pts.

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheese & Eggs Rice & Grains
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces broccoli -- cut into very small florets
1 onion -- chopped
2 cloves garlic -- crushed
1 large yellow bell pepper -- chopped
2 tablespoons olive oil
4 tablespoons butter
1 1/4 cups Arborio rice
1/2 cup dry white wine
4 1/2 cups stock/broth
salt and pepper -- to taste
4 ounces parmesan cheese -- coarsely grated*
2 eggs -- separated

Blanch broccoli for 3 minutes then drain and reserve. In a large saucepan, gently saute onion, garlic and yellow pepper in the oil and butter for 5 minutes until they are soft. Stir in the rice, cook for a minute then pour in the wine. Cook, stirring the mixture until the liquid is absorbed. Pour in the stock/broth, season well, bring to a boil then lower to a simmer. Cook for 20 minutes, stirring occasionally. Meanwhile, spray a 10" round deep cake pan and line the base with a disc of waxed paper. Preheat the oven to 350 degrees. Stir the cheese into the rice, allow the mixture to cool for 5 minutes, then beat in the egg yolks. Stir in broccoli. Whisk the egg whites until they form soft peaks and carefully fold into the rice. Turn into prepared pan and bake for about 1 hour until risen, golden brown and slightly wobbly in the center. Allow the torte to cool in the pan, then chill if serving cold. Run a knife around the edge of the pan and shake out onto a serving plate.

*I usually use 2 cheeses (1/2 and 1/2)- Parmesan and cheddar or Parmesan and Monterey Jack work well for a creamier texture. I serve this hot, after letting it sit for a few mintues after taking it from the oven. I've never served it cold as in the recipe, but I'm sure it would be just as good. This makes for great leftovers!

- - - - - - - - - - - - - - - - - - -

NOTES : This can be served as a vegetarian main dish or cut in smaller pieces as a side dish. This recipe works just fine using frozen broccoli - just skip the blanching step. I use half the number of eggs to cut down on the fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

[Wendy w]

Originally posted by wallycat
There's aweight watchers take-out recipe for broccoli and garlic sauce that is incredible and posted !!



I second it!!

[Valerie226]

these will keep me busy for a while. Broccoli is easy to grow & it's much better than bought. I only use the crowns & don't mess with stalks. I will definitely try some of these. tonight I'm trying a pizza with broccoli & that was my last "new thing" to try until now!. If it's good I'll post. it's from EW winter 2003. I don't like to freeze it cause I eat so much in season. by the time it's gone I'm ready to move on to another vegie. broccoli plants keep sending out side shoots for months after the main head, so I have lots for several months.

thank you all for your suggestions!. I may need to start with the 12 cup gratin to clear my frig a bit. Leave it to Valchemist to come up with a recipe that uses 12 cups of broccoli! but they all sound good and will get tested.!

[swquilts]

Warning: This recipes uses canned goods! :D It's quite good and easy to prepare.

Broccoli and Stuffing Casserole
Ingredients

2 pounds fresh broccoli florets
2 eggs, beaten
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup mayonnaise
10 ounces dry bread stuffing mix
1/2 cup butter, melted
1 cup shredded Cheddar cheese


Directions
1 Preheat oven to 350 degrees F (175 degrees C). Lighlty grease a 9x13 inch baking dish.
2 Cook broccoli in a large pot of salted boiling water until just slightly tender. Drain.
3 In a large bowl, combine eggs, onion, mushroom soup and mayonnaise.
4 Place a layer of broccoli in the prepared baking dish. Pour mayonnaise sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter or margarine over all and top with shredded cheese.
5 Bake at 350 degrees F (175 degrees C) for 30 minutes.

NOTES: I cut down the butter and use reduced fat soup and mayo. I also use reduced fat sharp cheddar cheese. Nice comfort food.

[KristinK]

Have you seen this thread? It has some great ideas:
ISO: Vegetarian Entrees Featuring Broccoli (http://community.cookinglight.com/showthread.php?s=&threadid=21187&highlight=broccoli)

[Kyra]

The best broccoli recipe I have is from Moosewood Restaurant Low-Fat Favorites. I even got a "broccoli hater" to eat it this way!

Gingered Broccoli

1 head broccoli
1 Tbsp grated fresh ginger root
2 garlic cloves, sliced
1/4 cup rice wine vinegar
1 Tbsp hoisin sauce or sugar (I used honey)
2 Tbsp soy sauce

Slice off and discard the tough base of the broccoli stems and cut the broccoli into spears (florets only work fine). Combine all other ingredients in a saucepan, bring to a boil, and then ease in the broccoli. Steam the broccoli for 5-7 minutes, until tender, but still brightly colored. Serve immediately with some of the sauce spooned over it.

This is very easy. I just dump in as much broccoli as the saucepan will hold. Do be careful to turn the heat down after it comes to a boil, or it will boil dry and stick to the pan and be a pain to wash!

Good luck with your harvest,

Kyra