Category

broccoli

Broccoli Soup

By | broccoli, posts, soup, vegetarian
DateMonday, April 9, 2012 at 12:38PM

Servings: 4-6

Ingredients
1 gallon of low-fat milk (1% fresh, or reconstituted) and 1 qt. water
2 lbs fresh broccoli florets and stems, chopped
1 tsp of fresh chopped garlic or 1/2 tsp dried garlic
1/2 yellow onion, diced small
Salt and pepper, to taste
Flour to make a roux
1/2 lb melted butter or margarine to make the roux

Preparation
Mix butter and flour together and set aside until later. Bring broccoli, onion and garlic to a boil in the milk and water and allow to cook until very soft. Strain the vegetables out of the juice and set aside. Save liquid and vegetables separately. Puree the vegetables in a blender or food processor and mix in the saved liquid. Reheat pureed mixture and bring to a boil. Season to taste and thicken with the roux or the cornstarch. Allow to simmer on low heat and serve hot.

Source
Chef Robert Margolis

Broccoli Rabe with Garlic and Pecorino Romano Cheese

By | broccoli, gluten free, posts, side dish, vegetarian

Servings: 4

Ingredients
2 pounds broccoli rabe,* tough stems peeled
1/4 cup extra virgin olive oil
5 garlic cloves, coarsely chopped
6 Tbsp freshly grated pecorino Romano cheese
Toasted pine nuts

Preparation
Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and transfer to bowl of ice water to cool. Drain again; pat dry. Can be made 1 day ahead. Wrap in paper towels. Enclose in plastic bag and chill.

Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add broccoli rabe and sauté until heated through, about 4 minutes. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine. Season with salt and pepper. Transfer to warm platter. Sprinkle with remaining 2 tablespoons cheese and toasted pine nuts.

*Broccoli rabe, also known as rapini, is a type of leafy green stalk with scattered clusters of small broccoli-like florets; available at many specialty foods stores and some supermarkets.

Asian Broccoli Salad

By | broccoli, cabbage, classroom friendly, posts, salad, snack, vegan, vegetarian

Ingredients
4 heads of broccoli
1 carrot
2 oz sunflower seed
4 oz bok choy or savoy cabbage
1 can mandarin oranges

Dressing
2 tsp sesame oil
1 Tbsp rice wine vinegar
1 Tbsp tamari/low sodium soy sauce
1 clove garlic
1 Tbsp grated ginger

Preparation
Cut broccoli into bite sized pieces and blanch in salted hot water and then shock in cold water. Grate carrot and julienne bok choy (or cabbage). Combine with broccoli. Drain liquid from oranges, then mix with vegetables and sunflower seeds.

Complimentary Lesson
Grocery Bag Botany

Source
Corey Ferguson

Broccoli Rabe with Garlic and Pecorino Romano Cheese

By | broccoli, posts, side dish, vegetarian
DateThursday, April 12, 2012 at 11:48AM

Servings: 4

Ingredients
2 pounds broccoli rabe,* tough stems peeled
1/4 cup extra virgin olive oil
5 garlic cloves, coarsely chopped
6 Tbsp freshly grated pecorino Romano cheese
Toasted pine nuts

Preparation
Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and transfer to bowl of ice water to cool. Drain again; pat dry. Can be made 1 day ahead. Wrap in paper towels. Enclose in plastic bag and chill.

Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add broccoli rabe and sauté until heated through, about 4 minutes. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine. Season with salt and pepper. Transfer to warm platter. Sprinkle with remaining 2 tablespoons cheese and toasted pine nuts.

*Broccoli rabe, also known as rapini, is a type of leafy green stalk with scattered clusters of small broccoli-like florets; available at many specialty foods stores and some supermarkets.

Tortilla Pizzas

By | broccoli, corn, main dish, posts, spinach, vegetarian

Servings: 6
Chili peppers and taco sauce gives this pizza a spicy twist.

Ingredients
12 small corn or flour tortillas
Vegetable oil or margarine
1 (16-ounce) can refried beans
1⁄4 cup chopped onion
2 ounces fresh or canned green chili peppers, diced
6 Tbsp red taco sauce
3 cups chopped vegetables, such as broccoli, spinach or red bell pepper
1⁄2 cup (2 ounces) shredded part-skim mozzarella cheese
1⁄2 cup chopped fresh cilantro (optional)

Preparation
Brush one side of each of two tortillas with water. Press the wet sides of the tortillas together to form a thick crust for the pizza. Brush the outside of the tortillas with a small amount of oil or margarine. Evenly brown both sides in a heated frying pan. Repeat with the rest of the tortillas. Set aside. Heat refried beans, onion and half of the chili peppers together in a medium saucepan, stirring occasionally. Remove from heat. Spread about 1⁄3 cup of the bean mixture on each tortilla pizza. Sprinkle with 1 tablespoon taco sauce, then top with 1⁄2 cup of the chopped vegetables, 1 teaspoon chili peppers and 1 tablespoon cheese for each pizza. Return to frying pan and heat until cheese melts. Top with cilantro, if desired. Serve immediately.

Source
Champions for Change

Pasta with Broccoli

By | broccoli, herbs, main dish, posts, vegetarian
DateThursday, April 12, 2012 at 10:45AM

Serving: 2-4

Ingredients
1/2 lb. whole wheat or whole grain pasta
1 bunch broccoli, florets and stems sliced thinly
1/4 cup olive oil
1 garlic clove
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Fresh herbs of choice, minced, to taste (optional)

Preparation
Prepare pasta according to directions on package. In last minute of cooking pasta, add broccoli and cook until bright green. Drain pasta and broccoli. Heat olive oil in pan; add garlic and sauté for 2 minutes. Return pasta and broccoli to pot and toss with olive oil. Add cheese, salt and pepper.

Broccoli Garden Salad

By | apples, broccoli, carrots, classroom friendly, posts, salad, vegetarian

Try this colorful salad for lunch or dinner. The carrots, apples and non-fat vanilla yogurt add sweetness while the peanuts add a nice crunch. 

Ingredients
3 cups broccoli florets
1 cup grated carrots
1 cup sliced cauliflower
1 cup chopped apples
1/4 tsp ground cinnamon
1 cup non-fat vanilla yogurt
1/4 cup roasted chopped peanuts (or sunflower seeds)
1/2 cup sliced green onion (optional)
1/3 cup raisins (optional)

Preparation
Toss all ingredients together in a large mixing bowl. Refrigerate until ready to serve, up to 6 hours. Serve chilled. You can garnish this lovely salad with a sprinkle of ground cinnamon and some green onions.

Complementary Lesson
Nutrition Detectives

Source
www.communicatingfoodforhealth.com

Broccoli Rabe with Garlic and Pecorino Romano Cheese

By | broccoli, posts, side dish, vegetarian

Servings: 4

Ingredients
2 pounds broccoli rabe,* tough stems peeled
1/4 cup extra virgin olive oil
5 garlic cloves, coarsely chopped
6 Tbsp freshly grated pecorino Romano cheese
Toasted pine nuts

Preparation
Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and transfer to bowl of ice water to cool. Drain again; pat dry. Can be made 1 day ahead. Wrap in paper towels. Enclose in plastic bag and chill.

Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add broccoli rabe and sauté until heated through, about 4 minutes. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine. Season with salt and pepper. Transfer to warm platter. Sprinkle with remaining 2 tablespoons cheese and toasted pine nuts.

*Broccoli rabe, also known as rapini, is a type of leafy green stalk with scattered clusters of small broccoli-like florets; available at many specialty foods stores and some supermarkets.Roblox HackBigo Live Beans HackYUGIOH DUEL LINKS HACKPokemon Duel HackRoblox HackPixel Gun 3d HackGrowtopia HackClash Royale Hackmy cafe recipes stories hackMobile Legends HackMobile Strike Hack

Broccoli Salad

By | broccoli, posts, salad, vegetarian
DateMonday, April 9, 2012 at 12:22PM

Servings: 2-3

Ingredients

Salad
1 bunch broccoli, cut up
1/2 cup finely chopped red onions
1 cup chopped cashews (or any nut you like)
3/4 cup raisins
1/2 cup diced celery
1/2 cup sunflower seeds

Dressing
1/2 cup mayonnaise
1/2 cup plain yogurt
2 tsp sugar
1 tsp vinegar

Preparation
In a large serving bowl, combine broccoli and other salad ingredients. Mix dressing ingredients together, whisk and if the dressing is too thick, thin it with water or lemon juice, 1 teaspoon at a time. Pour over salad ingredients and toss gently.

Source
Meg Paccione

Broccoli Garden Salad

By | apples, broccoli, carrots, classroom friendly, posts, salad, vegetarian
DateMonday, April 9, 2012 at 12:28PM

Try this colorful salad for lunch or dinner. The carrots, apples and non-fat vanilla yogurt add sweetness while the peanuts add a nice crunch. 

Ingredients
3 cups broccoli florets
1 cup grated carrots
1 cup sliced cauliflower
1 cup chopped apples
1/4 tsp ground cinnamon
1 cup non-fat vanilla yogurt
1/4 cup roasted chopped peanuts (or sunflower seeds)
1/2 cup sliced green onion (optional)
1/3 cup raisins (optional)

Preparation
Toss all ingredients together in a large mixing bowl. Refrigerate until ready to serve, up to 6 hours. Serve chilled. You can garnish this lovely salad with a sprinkle of ground cinnamon and some green onions.

Complementary Lesson
Nutrition Detectives

Source
www.communicatingfoodforhealth.com