Broccoli Rabe Timbale Food

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BROCCOLI TIMBALES



Broccoli Timbales image

A different veggie side dish from our local grocery store. They are actually mini crustless broccoli quiches and therefore low carb.

Provided by MNLisaB

Categories     Vegetable

Time 55m

Yield 8 mini quiches

Number Of Ingredients 9

1 lb fresh broccoli florets
2 shallots, minced
2 tablespoons butter
1/2 cup heavy whipping cream
1 1/2 teaspoons salt
1/4 teaspoon white pepper
2 tablespoons fresh squeezed lemon juice
1/4 shredded parmesan cheese or 1/4 asiago cheese
6 eggs

Steps:

  • Preheat oven to 325*.
  • In large kettle or Dutch oven, bring 3 quarts water to a boil, add broccoli.
  • Return to a boil, until tender, 3-5 minutes.
  • Drain and immediately plunge in icy water to halt cooking,until cold, then drain well.
  • Reserve 8 small florets for garnish.
  • In small skillet, melt butter over medium heat.
  • Saute shallots until transparent, around 5 minutes, cool slightly.
  • In food processor bowl, puree broccoli and shallot and butter mixture.
  • Add remaining ingredients and process until smooth and creamy.
  • Can refrigerate this mixture until you are ready to bake.
  • Butter 8 (6 oz) ramekins or custard cups, or disposable foil cupcake size cups.
  • Divide pureed mixture evenly among ramekins.
  • Arrange ramekins in 9 X 13 baking pan, filling pan with boiling water to reach halfway up ramekins.
  • Cover loosely with foil.
  • Bake in 325* preheated oven until knife in center comes out clean, about 35-40 minutes.
  • To serve, run knife around edge of cups, invert on dinner plate.
  • Garnish each with a cooked broccoli floret.

BROCCOLI RABE WITH GARLIC



Broccoli Rabe With Garlic image

Provided by Ina Garten

Time 25m

Yield 4 to 5 servings

Number Of Ingredients 6

2 bunches broccoli rabe
3 tablespoons good olive oil
6 large cloves garlic, sliced
1/2 teaspoon crushed red pepper flakes
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.

STEAMED BROCCOLI RABE



Steamed Broccoli Rabe image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 10m

Yield 10 small servings

Number Of Ingredients 3

2 bunches broccoli rabe
Coarse salt and freshly ground pepper to taste
Dash extra-virgin olive oil

Steps:

  • Trim the tough stalk from the broccoli rabe and cut the leaves coarsely into pieces one to two inches long.
  • Heat the water in a steamer and place the broccoli rabe in the top half. Steam for five to seven minutes or until tender. Season with the salt and pepper and sprinkle with oil. Serve immediately.

Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 1 gram, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 211 milligrams, Sugar 0 grams

BROCCOLI RABE WITH SUN-DRIED TOMATOES



Broccoli Rabe With Sun-Dried Tomatoes image

An Italian bitter green Rapini, in the broccoli family it a nice change from the usual greens. A Tip If the bitter flavor of this healthy green is to strong for you. Boil the rapini first, then drain and saute it. Also, make sure to remove tough ends and peel the tough lower stalks so the cooked vegetable is tender.

Provided by Rita1652

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs fresh rapini
4 sun-dried tomatoes, sliced
1/4 cup olive oil
4 -6 garlic cloves, minced
water or chicken stock, for moisture
salt and pepper
crushed red pepper flakes

Steps:

  • Clean the rapini in lots of water, removing any loose dirt & the bottom portion of the stems which appear tough. Cut into 4-inch lengths.
  • Heat the oil in a large saute pan over medium-high heat. Add the garlic and saute until slightly softened, about 1 minute. Add the rapini, just enough water or stock to add moisture to the bottom for cooking, sun-dried tomatoes, salt and pepper. Cover and simmer until desired tenderness, about 15-30 minutes adding extra water if needed.
  • Remove the lid and allow the water to evaporate.
  • Garnish with Crushed pepper flakes.

Nutrition Facts : Calories 178.9, Fat 14.7, SaturatedFat 2, Sodium 117.6, Carbohydrate 8.6, Fiber 6.4, Sugar 1.6, Protein 7.7

BROCCOLI RABE WITH GARLIC, TOMATOES, AND RED PEPPER



Broccoli Rabe With Garlic, Tomatoes, and Red Pepper image

I found the base for this recipe in cooking light in an ad. I'm a broccoli rabe fan and wanted to share this delicious and spicy side dish. Please adjust all ingredients to your family's tastes!

Provided by RedVinoGirl

Categories     Vegetable

Time 20m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 5

1 lb broccoli rabe, trimmed and cut
1 tablespoon extra virgin olive oil
2 garlic cloves, sliced (I used more)
1/2 cup grape tomatoes, halved (I use more)
1/4 teaspoon crushed red pepper flakes (I use more)

Steps:

  • Bring 2 quarts of water to a boil. Place broccoli rabe in boiling water and cook for about 2 minutes.
  • Drain. Place in ice water to cool.
  • Squeeze liquid from broccoli rabe and set aside.
  • Heat oil in skillet over medium heat and add garlic. Saute' for 1 minute or until lightly browned.
  • Add broccoli rabe, tomatoes, and pepper. Cook 3 minutes or until tender.

Nutrition Facts : Calories 122.2, Fat 8, SaturatedFat 1.1, Sodium 79, Carbohydrate 9.3, Fiber 6.6, Sugar 0.8, Protein 7.7

BROCCOLI RABE TIMBALE



Broccoli Rabe Timbale image

A timbale is a savory custard, gently baked in a water bath and unmolded before serving. You can use either broccoli rabe or baby broccoli for this one; the rabe has a stronger flavor, with a bitter edge. Bake this in individual ramekins or in a 1- or 1 1/2 -quart soufflé dish or ring mold and serve with a marinara sauce.

Provided by Martha Rose Shulman

Categories     appetizer, main course, side dish

Time 2h15m

Yield 6 servings

Number Of Ingredients 13

1/2 pound broccoli rabe or baby broccoli (1 medium-size bunch)
1 tablespoon extra-virgin olive oil
1 plump garlic clove, minced
1 teaspoon chopped fresh thyme
Salt and black pepper
Soft butter, for the baking dish (or dishes)
5 large eggs
3 grams salt (1/2 teaspoon)
1 cup milk
50 grams dry bread crumbs (scant 2/3 cup)
85 grams Gruyère, grated (3/4 cup)
50 grams Parmesan, grated (about 1/2 cup)
Black pepper

Steps:

  • Prepare the vegetables: Trim away bottoms of stems from broccoli rabe or baby broccoli, then remove greens and florets, keeping them separate from the stems. If stems are thicker than 1/2 inch, cut in half lengthwise.
  • Bring a medium pot of water to a boil, salt generously and add stems. Blanch for 2 minutes, then add florets and leaves. Continue to blanch for another 3 minutes. Using a skimmer or a spider, transfer all the broccoli rabe or baby broccoli to a bowl of cold water, then drain. (If using broccoli rabe, take handfuls of the greens and squeeze out excess water.) Place on kitchen towels and allow to drain for a few more minutes, then chop fine.
  • Heat olive oil over medium heat in a medium-size skillet. Add garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add thyme and chopped vegetables. Stir over medium heat for about 1 minute, season to taste with salt and pepper, and remove from the heat.
  • Make the timbale: Heat oven to 325 degrees. Generously butter a 1- or 1 1/2-quart soufflé dish or ring mold, or six 1/2-cup ramekins. Set dish (or ramekins) in a baking pan.
  • Beat eggs in a large bowl. Add salt. Bring milk to a bare simmer: You should see bubbles at the sides of the pan, but the surface of the milk should not break. Remove from heat and whisk into eggs. Stir in bread crumbs, cheeses and vegetable filling. Scrape into large soufflé dish or ladle into smaller ramekins.
  • Carefully pour enough hot water into baking pan to measure about 1 inch up the sides of the baking dish(es). Place pan in oven. Bake a large timbale for 40 to 45 minutes, small ramekins for 30 minutes, until just set. Turn off oven and prop oven door open. Let dish(es) sit in oven, leaving large timbale for 30 minutes to an hour, or small ramekins for 20 minutes. Remove from oven. To unmold, run a knife around the edge of the soufflé dish or ramekins and reverse onto a plate or a platter. Serve warm or room temperature, surrounded with marinara sauce.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 462 milligrams, Sugar 3 grams, TransFat 0 grams

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