Easy Broccoli Food

EASY BROCCOLI SALAD

Steps:

• In a bowl, combine broccoli, cheese, bacon and onion. In another bowl, whisk mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

EASY CHICKEN AND BROCCOLI

Steps:

• Cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. or until evenly browned.
• Add broccoli, soup and water; stir. Bring to boil.
• Stir in rice; sprinkle with cheese. Cover; simmer on low heat 5 min.

EASY BROCCOLI QUICHE RECIPE

Steps:

• Place oven rack in the middle position, place a cookie sheet on oven rack and preheat oven to 375 degrees F. Take pie crust out of the freezer and let it stand for 10 minutes. Prick crust 25 times with a fork. Place pie crust on the preheated cookie sheet in the oven, and bake for 9-11 minutes, or until light golden brown.
• While pie crust bakes, heat oil in 10-inch skillet over medium heat. Add onion and cook, stirring occasionally, until onions are translucent and edges begin to brown, about 6-8 minutes. Add onions, broccoli florets, and cheese to the bottom of pre-baked pie crust.
• In a medium bowl whisk together eggs, yolks, half-and-half, salt, and pepper until combined. Pour mixture over pie crust. Bake quiche on top of cookie sheet 35-40 minute or until quiche is set and a knife inserted in center comes out clean. Move quiche to wire rack and let cool 15 minutes before serving.

EASY BROCCOLI SOUP

Steps:

• In a large deep pan heat the oil over medium and add the onion & garlic.
• Cook gently until softened for about 2-3 minutes.
• Add the potato, broccoli and stock and bring to the boil.
• Turn heat down and simmer for 20 mins until vegetables are cooked.
• Either pour into a blender and blend or use a stick blender in pan to make a smooth mixture.
• If using a blender add soup back to the pan and heat gently.
• It is at this point you can add the chopped bacon and simmer til bacon is cooked, about 15mins, then check seasoning.
• If not adding the bacon, check seasoning and add salt & pepper to taste & reheat gently.
• Serve in nice bowls with slices of french bread which have been toasted on one side, turned over and topped with either blue cheese or whatever cheese you have on hand and grilled for a few mins til melted & crispy, on the side.
• Note: cooking time does not include the extra time for the bacon addition.

EASY ROASTED BROCCOLI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
• Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.

SIMPLE AND SATISFYING BROCCOLI

Steps:

• Trim the woody skin off the broccoli stem and slice the broccoli into nice long "trees". In a large saucepan, mix the water, olive oil, garlic, red pepper flakes, salt, and pepper. Bring to a boil over high heat. Add the broccoli and cover to steam. After 3 minutes, turn off the heat, and allow the broccoli to sit for another couple of minutes. Toss to coat and serve.

SERIOUSLY, THE BEST BROCCOLI OF YOUR LIFE

Steps:

• Preheat the oven to 400°F/200°C.
• Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.
• Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper.
• Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
• Remove the broccoli from the oven and immediately toss with 1½ tablespoons olive oil, the lemon zest, lemon juice, and Parmesan. Serve hot.

EASY BROCCOLI CHEESE SOUP

Steps:

• Start by preparing your vegetables. Chop 3 large heads broccoli (I used 1.5 lbs and it came out to about 8 cups chopped. Don't throw out those stems! They are delicious!), shred your 3 carrots (or chop into matchsticks), chop the 1 onion and smash and mince 2 cloves garlic. Set aside.
• In a large soup pot, melt 1/3 cup butter over medium heat. Add the chopped onion and stir to combine.
• Add all the spices: 1 and 3/4 teaspoon kosher salt, 3/4 teaspoon black pepper, 3/4 teaspoon dry mustard, 1/8 to 1/4 teaspoon cayenne pepper, and 3/4 teaspoon smoked paprika.
• Continue sautéing the onion until translucent, about 4-5 minutes.
• Add 2 cloves of minced garlic and saute another minute until fragrant.
• Gradually add 1/3 cup flour over the onion mixture. Don't add it all at once. Sprinkle a little bit on, stir to make it absorb into the butter, then add more, until you've added all of it and you have formed a paste with the butter and flour.
• Use a whisk to gradually add in the 3 cups chicken broth. Go slow! Be careful! We are creating a roux; if you add the liquid too quickly, your sauce will never become creamy. Add in a little broth at a time, stirring until incorporated each time, until you've added it all.
• Continue this same process with the 3 cups of whole milk. You can go a little faster this time.
• Turn the heat up to medium high to bring to a low simmer.
• Add in all the broccoli and carrots. Once you have reached a low simmer (small bubbles, nothing to wild) turn the heat back to low to maintain a very slow simmer. Let the mixture continue at a light simmer until the broccoli is just barely tender. Nobody wants mushy broccoli, so keep an eye on it. It shouldn't take more than 5-10 minutes. Do not let the soup come to a rapid boil, it will make your sauce grainy.
• Turn off the heat. Stir in 1/2 cup cream.
• Shred 4 cups of sharp cheddar cheese, or about 14-16 ounces. Shred it yourself, if possible! Pre-shredded cheese has anti-caking ingredients that inhibit melting.
• Add in the shredded cheddar cheese, one cup at a time, stirring every time. Stir until the cheese is melted before adding in the next bit. If your soup has cooled and the cheese is not melting, turn the heat back on to low until it melts. Then turn the heat off right away. (If you heat it too much at this point, your sauce will get grainy.)
• After all the cheese is added in, taste the soup and see if you want to add in that extra half cup of cream. Add more salt and pepper if it needs it.
• Serve hot with a sprinkle of cheddar cheese on top and some chopped green onions! This soup goes really well with One Hour French Bread.
• Reheat leftovers on the stove over low heat. If you microwave leftovers, the sauce will become a bit grainy (it does still taste good, just not the same texture as freshly made).

EASY BROCCOLI BAKE

Steps:

• Steam broccoli until fork tender, drain.
• In a bowl, mix together ricotta, eggs, onion, garlic powder and salt and pepper.
• Toss with steamed broccoli.
• Sprinkle cheese over if desired.
• Put into a greased 9x11 baking dish.
• Bake at 350' for 1 hour.

EASY BROCCOLI CHEESE SOUP

Steps:

• Saute the onions and broccoli stems until soft and fragrant.
• Add the garlic, oregano, thyme and paprika and cook for a minute.
• Add the flour and cook for a minute. Pour in the milk and stock and allow to simmer for 5 minutes.
• Add the broccoli florets and cook for another 10 minutes until the broccoli is cooked.
• Season with salt, pepper and lemon juice. Remove the soup from the heat, stir in the cheddar cheese. Adjust the seasoning if necessary and serve.

QUICK CHEESY BROCCOLI (& MORE RECIPES!)

Steps:

• Chop the broccoli into medium sized florets (leave a good amount of the stem for a nice shape; see the photo or How to Cut Broccoli).
• Add the olive oil to a large skillet and heat it on medium high heat. Add broccoli and salt. Cook 3 to 4 minutes until starting to brown, stirring occasionally.
• Sprinkle the grated Parmesan cheese over the broccoli, followed by the cheddar cheese. Add 1/4 cup water to the bottom of the skillet and cover with a lid. Cook another 1 minute until cheese is melted and the water cooks out. Serve immediately!