Pea And Broccoli Bake Food

SPICY ROASTED BROCCOLI AND CHICKPEAS

Steps:

• Cut off the florets from 1 head broccoli. Trim, peel and chop the stalks. Toss on a baking sheet with one 15.5-ounce can chickpeas (drained and rinsed), 3 tablespoons olive oil, 1/2 teaspoon shichimi togarashi (Japanese seasoning) and a pinch of salt. Roast at 450˚, stirring once, until browned, 20 to 25 minutes. Sprinkle with 1/4 teaspoon togarashi and serve with lemon wedges.

BROCCOLI CHEESE BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Melt butter in a medium saucepan over medium heat and add flour; cook until bubbly. Stir in onion and gradually add milk, stirring well. Bring to a boil and cook for 1 minute. Remove from heat and season with salt and pepper. Stir in cheese and eggs; mix well. Combine mixture with broccoli and transfer to a 9 x 13 inch casserole dish.
• Bake in preheated oven for 30 minutes.

PEA AND BROCCOLI BAKE

Steps:

• In a large bowl, combine the peas, broccoli, soup and cheese sauce. Transfer to a greased 2-qt. baking dish. Sprinkle with croutons., Bake, uncovered, at 350° for 12-17 minutes or until bubbly.

CHICKPEA BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350.
• In large bowl, mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency. Add vegetables and mix well. Add the bread crumbs and mix, then add the oil and mix again. Finally, add teh vegetable broth and salt, mix one last time. Transfer all ingredients to a 9 x 13 casserole dish (glass or ceramic is best). Press the mixture firmly into the casserole. Cover with foil, bake 45 minutes. Uncover and bake for 15 more minutes. Serve it hot the day you cook it, but it tastes good cold as well.

PEA AND BROCCOLI BAKE

Steps:

• In a bowl, combine the peas, broccoli, soup and cheese sauce. Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350 degrees F for 12-17 minutes or until bubbly.

BROCCOLI, PEAS AND CARROTS CASSEROLE

Steps:

• 1. Chop broccoli in 1 inch pieces
• 2. Steam broccoli for 3 minutes,
• 3. Defrost or steam frozen peas and carrots.
• 4. Dice and sauté onion with 2-3 t.s. of butter or oil until soft and slightly brown.
• 5. Mix together cream of chicken soup, shredded cheese, onion, broccoli, carrots and peas.
• 6. Spoon mixture in the casserole dish
• 7. Top with corn flakes.
• 8. Drizzle with the rest of melted butter or oil.
• 9. Bake for 30 to 35 minutes at 350°F
• If you like to have vegetables slightly undercooked, remove casserole 10 minutes earlier. Also, you can add a 1/4 cup of chopped almonds for extra crunch.

BROCCOLI-AND-CHICKPEA PARMESAN

Steps:

• Preheat oven to 450°F, with a large cast-iron or other ovenproof skillet on middle rack. Quarter broccoli lengthwise; cut larger pieces in half again (also lengthwise) to create long florets. Remove skillet from oven; swirl in 2 tablespoons oil. Add broccoli and turn to coat, then arrange so a flat side of each piece faces down; season with salt and pepper. Roast 15 minutes.
• Stir together panko, Parmigiano, remaining oil, garlic, thyme, and oregano; season. Transfer broccoli to a plate. Add marinara to skillet; top with mozzarella and chickpeas. Return broccoli to skillet, browned-sides up. Sprinkle evenly with panko mixture. Roast until panko is golden, mozzarella is melted, and sauce is bubbling, about 10 minutes. Remove from oven; let stand 10 minutes. Serve.