Broccoli With Red Pepper Sauce Food

BEEF AND BROCCOLI WITH RED PEPPERS

Steps:

• Combine rice, salt, and 2 ¼ cups water in a medium-sized pot with tight-fitting lid. Bring to a boil, then reduce heat and simmer, covered, until all water is absorbed, 15 minutes. Turn off heat and let sit 10 minutes, then remove lid and fluff with a fork.
• Meanwhile, in a medium bowl, whisk together soy sauce, chicken broth, vinegar, brown sugar, garlic, sesame oil, cornstarch, ginger, and Sriracha.
• In a large deep-sided skillet, heat oil. Cook steak in batches until nicely browned, about 4 minutes, then transfer to a plate.
• Add remaining oil to skillet along with broccoli and red pepper and cook until broccoli is bright green, 1 to 2 minutes. Add ½ cup water and let steam, covered, until vegetables are tender-crisp, 2 to 3 minutes.
• Add sauce and steak to skillet and bring to a boil. Let simmer until thickened, 3 minutes more.
• Serve beef and broccoli with cooked rice and garnish with crushed red pepper, if using.

BROCCOLI WITH SAUTEED RED PEPPER

Steps:

• In a large saucepan, bring broth to a boil. Cut broccoli spears in half lengthwise; add to broth. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute red pepper and shallot in oil for 5 minutes or until crisp-tender. Drain broccoli; add broccoli, almonds, lemon-pepper and salt to skillet. Cook and stir for 2 minutes or until broccoli is tender.

BROCCOLI AND RED PEPPER TOSS

Steps:

• Heat 6 cups water to boiling in 2-quart saucepan. Add broccoli. Heat to boiling; boil uncovered 2 minutes.
• Add bell pepper to saucepan. Boil 1 to 2 minutes or until vegetables are crisp-tender. Drain; remove from saucepan.
• Add butter to saucepan. Cook garlic in butter over medium heat, stirring occasionally, until golden. Stir in lemon juice and salt. Return broccoli mixture to saucepan; toss to coat.

PENNE WITH RED PEPPER SAUCE AND BROCCOLI

Steps:

• Heat 2 tablespoons of the olive oil over medium heat in a large skillet. Add the onions and saute them for about 5 minutes until they soften; stirring occasionally. Lower the heat a bit and add the garlic and red pepper. Continue to cook the vegetables, stirring often for 15 minutes.
• In a food processor or blender, chop the almonds fine. Add the pepper-onion mixture, the vinegar, and the remaining olive oil; blend all to a puree. Add the salt, black pepper, and cayenne. Blend briefly to incorporate them.
• Arrange a vegetable steamer over water in a saucepan. Bring the water to a boil, and add the broccoli. Cover the pan, and cook the broccoli over medium heat for 5 minutes or a bit longer, until it is tender as you like. Keep it warm.
• Cook the pasta in a large pot of salted boiling water until it is just tender. Drain the pasta, and return it to the pot.
• Pour the red pepper sauce, the Parmesan cheese, the broccoli, and the basil into the pot of penne. Heat the contents over medium heat until the pasta is very hot. Mix well. Add more salt and pepper to taste if necessary. Serve the pasta immediately.

BROCCOLI WITH SWEET RED PEPPER AND GARLIC

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat.
• Stir garlic into hot oil. Immediately add broccoli, bell pepper, onion and water. Cook 4 to 6 minutes, stirring constantly, until broccoli is crisp-tender and onion is beginning to brown. Stir in salt.
• Place in serving dish; top with cheese.

ITALIAN BROCCOLI WITH PEPPERS

Steps:

• In a large saucepan, bring 6 cups water to a boil. Add broccoli; cook, uncovered, 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry., In a large nonstick skillet, saute peppers in oil for 3 minutes or until crisp-tender. Add the broccoli, garlic, oregano, salt and pepper; cook 2 minutes longer. Add the tomato; heat through. Sprinkle with cheese.

BROCCOLI WITH FENNEL AND RED BELL PEPPER

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fennel seeds and stir until toasted, about 3 minutes. Add shallots and sauté until golden, about 3 minutes. Add sliced fennel bulb and red bell pepper and sauté until just tender, about 3 minutes. Add broccoli. Drizzle remaining 2 tablespoons oil over vegetables. Stir in herbes de Provence. Pour broth over. Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes. Season with salt and pepper.
• *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

ROASTED BROCCOLI WITH GARLIC AND RED PEPPER

Steps:

• Preheat oven to 450°F. Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.

MUSHROOM AND BROCCOLI STIR FRY WITH PEPPERS

Steps:

• Whisk together all the marinade ingredients. Place the mushrooms in a large shallow dish then pour over the marinade, making sure to turn the mushrooms a few times so they are all coated in the marinade.Leave the mushrooms to soak up the marinade for about 10 minutes.
• Cook the noodles according to the packet instructions.
• In a large wok heat the oil over a medium heat. Add the onion and stir-fry for about 5 minutes. Turn up the heat then add the garlic, ginger and chilli pepper, stir-fry for about 2 minutes. Now add the pepper, broccoli and cashews and stir-fry for another 2 minutes. If the wok starts to get a little dry you may need to add a tiny bit more coconut oil here.
• Now add the mushrooms and the marinade to the wok and stir-fry until the mushrooms are cooked about 4 or 5 minutes. Once the sauce is piping hot and the mushrooms are cooked add the noodles and toss until the noodles are covered in the sauce. Finally, add the spring onions.
• Serve immediately and top with a sprinkling of sesame seeds and some more chopped spring onions.

SPICY STIR-FRIED BROCCOLI & PEANUTS

Steps:

• Whisk peanut butter, 1/4 cup water, brown sugar, 1 tablespoon soy sauce and vinegar in a medium bowl until smooth. Set aside.
• Heat oil in a wok or large skillet over medium heat. Add broccoli and cook, stirring frequently, until beginning to soften and brown in spots, about 6 minutes.
• Add the remaining 1/4 cup water and 1 tablespoon soy sauce to the pan along with bell pepper and garlic. Cook, stirring frequently, until the pepper has softened and the liquid has evaporated, 2 to 4 minutes. Remove from the heat; stir in the reserved peanut sauce and season with crushed red pepper. Garnish with peanuts.

BEEF AND BROCCOLI WITH RED PEPPER

Steps:

• Combine soy sauce, 4 Tbsp. water, 1 Tbsp. corn starch, and honey in a small bowl; mix well. Set aside.
• Combine remaining 1 Tbsp. cornstarch and 2 Tbsp. water in a large bowl; mix well. Add beef. Toss gently to coat.
• Heat oil in large skillet over medium-high heat.
• Add beef; cook, stirring frequently, for 2 minutes, or until cooked through and no longer pink. Remove from skillet, keep warm.
• Add broccoli, bell pepper, garlic, and ginger to skillet; cook, stirring frequently, for 3 to 5 minutes. Place broccoli mixture in beef bowl.
• Add soy sauce mixture to skillet; cook, stirring constantly, over medium-high heat for 30 seconds, or until thickened.
• Return beef and broccoli mixture to skillet; cook, for 1 to 2 minutes, or until well mixed and heated through.

HOT HONEY ROASTED SHRIMP AND BROCCOLI

Steps:

• Arrange the oven rack and preheat the oven: Arrange a rack in the middle of the oven. Preheat the oven to 400°F.
• Make the rice: Bring a large pot of salted water to a boil over medium-high heat. Add the rice and continue to boil until tender, about 30 minutes. Drain the rice well through a fine-mesh strainer, return the rice to the now-empty pot off the heat, cover, and let steam for 10 minutes.
• Finish making hot honey and season the shrimp with salt and pepper: Meanwhile, in a small bowl, using a whisk, combine 2 tablespoons hot honey, remaining 1 tablespoon olive oil, and the minced garlic. Season the shrimp with the remaining 1/2 teaspoon kosher salt and the remaining 1/4 teaspoon freshly ground black pepper.

BROCCOLI AND PEPPERS

Steps:

• Cook 1 pound broccoli florets and 1 sliced red bell pepper in salted boiling water until just tender, about 3 minutes; drain and transfer to a bowl of ice water to cool, then drain again. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1/2 cup chopped walnuts, 2 sliced garlic cloves and 2 to 4 crushed dried red chiles and cook 30 seconds. Add the broccoli and bell pepper and cook 2 minutes. Season with salt.

AWESOME BROCCOLI MARINARA

Steps:

• Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.

BROCCOLI SLAW MANICOTTI WITH ROASTED RED PEPPER SAUCE

Steps:

• Preheat oven to 350 degrees. Cook manicotti shells according to package directions and be sure to salt your water. Drain the manicotti shells and let cool. Meanwhile, saute the broccoli slaw and garlic in the olive oil until softened. In a mixing bowl, combine eggs, ricotta cheese, mozzarella cheese, parmesan cheese, Italian seasonings, salt and pepper. Add the broccoli slaw mixture and combine. I put the cheese mixture in a large freezer bag and cut off a corner tip to pipe into the manicotti shells. Place stuffed manicotti shells in a 13x9 baking dish sprayed with cooking spray. Next combine the diced tomatoes (do not drain) with the chopped red peppers. I use a blender to combine them together because my family doesn't like "chunky" sauces. Top the manicotti with the sauce and bake covered for 30 minutes. You can uncover the dish add extra mozzarella on top for the last 10 minutes of baking. YUM!

BROCCOLI WITH RED PEPPER SAUCE

Steps:

• Place broccoli in a steamer basket over boiling water.
• Cover saucepan and steam 7 mins, or until almost tender.
• Heat oil in a heavy nonstick skillet over medium heat.
• Saute garlic, onion and bell pepper 3-5 mins or until softened.
• Stir in remaining ingredients and salt and freshly ground black pepper and cook until mixture begins to simmer.
• Transfer mixture to a food processor or blender and puree until smooth.
• Taste for seasonings, again.
• Serve sauce over broccoli.