Little Grandmas Broccoli Food

GRANDMA'S BROCCOLI & CHEESE SOUP

Steps:

• 1. Heat the olive oil in a 6-quart stockpot over medium heat. When it is hot, add the onions, garlic, salt, and cayenne pepper. Saute until the onions are soft and translucent, 4 to 5 minutes.
• 2. Add the chicken stock and bring to a boil. Once the stock is boiling, add the broccoli and cook until fork-tender, about 5 minutes.
• 3. Remove the soup from the heat and let it cool slightly. Then puree the soup, in batches, in a blender, adding the cheese in three additions while blending. Adjust the seasoning if necessary, garnish with croutons if desired, and serve hot.
• 4. Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top

BROCCOLI AND BROCCOLI STEM SALAD

Steps:

• For the broccoli: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cut the florets into small, fairly even-sized pieces. Trim off the hard bottom of the stems and peel the stems like carrots. Cut the peeled stems into about 1/2-inch rounds. You should have 8 to 9 cups loosely packed broccoli. Arrange the stems and florets in a single layer on the baking sheets, with all of the stems on one sheet. Toss with the olive oil and season with salt and pepper. Roast until the broccoli florets and stems are tender and a little browned, 15 to 20 minutes.
• For the vinaigrette: In a large bowl, whisk together the mustard, oil, horseradish, lemon zest and juice and a pinch of sugar or honey. If the dressing is too thick, whisk in a splash of water. Add the tarragon.
• To serve: Toss the broccoli stems in the dressing to coat them fully. Add another pinch of sugar. Add the florets and gently toss to coat. Use scissors to cut the arugula into bite-size pieces into the bowl, add another drizzle of oil and gently toss again.

EASY BROCCOLI CASSEROLE WITH RITZ CRACKER

Steps:

• Preheat oven to 350 degrees F and liberally grease a 9x13 inch baking dish with cooking spray. Set aside.
• In a bowl place broccoli cut into bite-sized florets. Pour water and cover it with a lid. Cook in the microwave on High Power for 2-3 minutes. Drain the water and place it on a serving dish.
• In an another medium-sized mixing bowl, add all other ingredients except ritz cracker. Mix well until light and creamy.
• Pour the creamy cheese sauce in a 9x13 inch baking dish. Save 2-3 tablespoons of sauce for topping. Spread it out evenly.
• Place steamed broccoli florets on the cheese sauce and distribute it evenly.
• Top with remaining cheese sauce and sprinkle crushed ritz cracker.
• Add remaining Mozzarella Cheese on top and bake in a preheated oven at 350 degrees F for 20-minutes or until the cheese turns bubbly and light brown on top.

GRANDMA'S CREAM OF POTATO OR BROCCOLI SOUP

Steps:

• Empty broth in large pot. Add cubed potatoes and bring to a boil.
• While potatoes are starting to cook, microwave bacon until crisp and add grease to potatoes.
• Crumble bacon and add along with diced ham.
• Saute celelry, carrots and onion in melted butter until soft.
• When potatoes are done, add veggies and butter to pot.
• Reduce heat and add 1/4 to 1/2 quart cream to pot. Be careful not to bring to heavy boil or cream will curdle.
• Mix corn starch in very cold water and add to soup. Continue to cook until soup thickens.
• Remove from heat and serve immediately. Top with cheese, if desired, and serve with fresh bread. (Cornbread, rolls, or french bread work well.).

GRANDMA'S CREAM OF POTATO SOUP OR BROCCOLI SOUP

Steps:

• Empty cans of chicken broth in pot.
• Add cubed potatoes and bring to a boil.
• While potatoes are starting to cook pan fry bacon until crisp and add bacon grease to chicken and potato broth.
• Crumble bacon and add to broth.
• Add diced ham to broth (optional).
• In a sauce pan melt butter and add diced onion, celery and carrots.
• Pan fry until soft.
• When potatoes are done add the celery, carrot and onion mixture with butter to broth.
• Reduce heat to medium and add about 1/4 to 1/2 of the quart of heavy cream.
• Be careful not to have soup at a heavy boil or cream will curdle.
• Add enough cream to make soup look creamy throughout.
• Add cheese (optional).
• Mix corn starch with very cold water and add to soup.
• Continue medium boil until soup thickens.
• If it isn't thick enough repeat corn starch and add slowly.
• Remove from heat and enjoy.
• Soup will thicken when it gets cold.
• Can add milk or water to thin out.

GRANDMA'S BROCCOLI CASSEROLE

Steps:

• Defrost broccoli. Mix in large bowl cream of mushroom soup, cheese sauce, and Miracle Whip.
• Mix broccoli, 1/2 cup stuffing mix, and shredded cheese; then mix cream mixture with broccoli mixture. Pack in large casserole dish. Top with 1/2 cup stuffing mix.
• Then cook at 350 degrees F for 1 hour covered. Casserole should be bubbling and golden brown.

GRANDMA'S BROCCOLI SOUP

Steps:

• Bring broth, broccoli, onion and nutmeg to a boil. Simmer, covered, for 5 minutes.
• Combine in blender or food processor to desired consistency. I like little chunks.
• Add mushroom soup, butter, and sour cream and blend again.
• Bring to a simmer on stove if desired.

GRANDMA'S CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Melt butter in a skillet over medium heat. Add onions and celery and saute until tender, about 10 minutes.
• Chop broccoli florets into smaller pieces and transfer to a large bowl. Add shredded chicken, condensed soup, cheese sauce, uncooked rice, water, and sauteed vegetables. Mix thoroughly and transfer to the prepared casserole dish.
• Bake, uncovered, in the preheated oven for 1 hour.

GRANDMA BIRDIE'S BROCCOLI SALAD

Steps:

• Bring a large pot of water to a boil. Add broccoli and cauliflower florets to the boiling water and cook for 3 minutes. Drain, then transfer florets to a bowl of ice water to cool.
• Whisk mayonnaise, vinegar, pepper sauce, garlic powder, salt, and pepper for dressing together in a bowl.
• Remove florets from the ice water and put on paper towels to dry.
• When ready to serve, transfer florets to a large bowl. Mix in carrot, onion, and bacon. Pour in dressing and toss until well distributed. Let rest for 5 minutes before serving.