Broccoli And Green Beans Food

BROCCOLI AND GREEN BEANS

Steps:

• In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for two minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.
• In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.

SIMPLE SAUTéED BROCCOLI AND GREEN BEANS

Steps:

• Pre-heat pan on low-medium heat.
• Add 1-2 tablespoons of oil (depending on how large your head of broccoli is).
• Add broccoli florets and green beans. Toss in oil, so that vegetables are evenly coated.
• Toss occasionally for about five minutes, while vegetables become tender.
• As broccoli and green beans begin to soften, add 1/3-1/2 cup of water to your pan.
• Toss broccoli and beans, and let the water steam the vegetables for about 3 minutes.
• Once water is nearly evaporated, add minced garlic, and chopped white onion. (*see notes*)
• When onions and garlic have begun to soften slightly, add fresh parsley, cumin, ranch seasoning, salt, and pepper.
• Remove from heat, serve, and enjoy!

BROCCOLI, CORN, AND GREEN BEAN SAUTE

Steps:

• Melt the butter in a skillet over medium-high heat. Stir in broccoli, corn, and green beans. Cook until broccoli is tender. Sprinkle with feta cheese, and continue cooking until cheese is melted. Season with oregano, salt, and pepper. Serve immediately.

BROCCOLI AND GREEN BEAN QUINOA (WITH BROCCOLI PESTO)

Steps:

• Break down your broccoli into small florets. Peel and chop the stems. You will use 2 cups of the stems and less attractive florets for the pesto and leave the remaining 3 cups of beautiful florets for the quinoa dish.
• Boil the 2 cups of broccoli stems for the pesto until they are cooked through. Drain.
• Now boil the 3 cups of broccoli and the 3 cups of green beans.
• While the broccoli and green beans are cooking, create your pesto. Using an immersion blender or a food processor, puree the broccoli with the oil, lemon juice, garlic cloves, almond pieces and mayonnaise. Add garlic salt, pepper and dill to taste. I use my immersion blender in a large mason jar and it works perfectly. Set aside.
• Once the broccoli and green beans are cooked to your liking, remove from the water. Add the rinsed quinoa to the broccoli/green bean water and boil for about 5-10 minutes (until the quinoa gets fluffy and the little tails pop out). Drain the quinoa.
• Throw the quinoa and the vegetables back into the pot and mix well. Add about 1/2 of the pesto to the quinoa mix, combine well and taste. Continue to add the pesto and taste until it is to your liking. Any left over pesto can be stored for later. Add any final seasonings to adjust the dish based on your personal tastes and enjoy!

BROCCOLI AND GREEN BEAN POLKA

Steps:

• Fill a large bowl half full with cold water and drop in a few handfuls of ice cubes,set aside.
• Plunge the broccoli florets into a large pan of salted boiling water, bring the water back to the boil, and simmer for 1 minute.
• Drain and refresh in the iced water.
• Repeat with the beans, then drain both vegetables and dry them on a cloth.
• Put the oil in a wok or large, non-stick frying pan and set over a high heat. When you can just see a haze rising add the cashews and toss until browned.
• Add the broccoli and saute for 2 minutes before tossing in the beans. Saute for another 2 minutes.
• Remove from the heat and toss in the almonds.
• Sprinkle with sea salt, drizzle with olive oil, and serve.

BROCCOLI & GREEN BEANS

Steps:

• In a large pot, bring 6 quarts of salted water to a boil. Have ready a large bowl of ice water. Place broccoli into pot and cook for 2 minutes. You just want to parboil the broccoli at this point since you will saute it later on. Using a spider strainer, remove broccoli from pot and shock it in a bowl of ice water. When broccoli is completely cool, place it in a colander and allow to drain. Refresh the bowl of ice water. Bring the water back to a boil. Add green beans and cook for 4 minutes. Like the broccoli, you just want to parboil the green beans. Remove green beans from pot with spider strainer and add to ice water. When green beans are completely cool, add them to the colander and allow to drain.
• In a large saute pan, heat olive oil. When almost smoking, add the garlic and saute for about 45 seconds. When the garlic starts to brown, remove immediately and discard. Overcooking the garlic will impart a very bitter taste to the dish. Add the red pepper flakes, broccoli and green beans to the pan and cook for 5 minutes. Season with salt and pepper. Serve immediately.