BROCCOLI AND CAULIFLOWER STIR FRY
A very healthy, easy, tasty Asian dish that reheats well for lunch the next day! Can be served as a main dish or side dish. Check out the calorie count! Great with rice!
Provided by swingncocoa
Categories Vegetable
Time 30m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Cut broccoli and cauliflower into smaller pieces.
- Heat water in a large wok to boiling and add broccoli and cauliflower.
- Let sit for 2-3 minutes, then remove from wok, drain and rinse with cold water.
- In same wok, heat 1-2 T oil on high. Add ginger, garlic, carrot, and green onion. Cook until garlic starts to turn brown. Be careful not to overcook!
- Add broccoli and cauliflower and stir.
- Add sauce, stir, and let simmer for several minutes.
- Serve immediately!
CHINESE VEGETABLES
Make and share this Chinese Vegetables recipe from Food.com.
Provided by evelync
Categories Cauliflower
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice and mix vegetable combo.Stirfry vegetables for 2 minutes in oil.
- Add soy sauce,sugar and fry 1 minute.
- Add chicken broth,cover and steam for 8 minutes.
Nutrition Facts : Calories 90.3, Fat 7.1, SaturatedFat 0.9, Cholesterol 0.3, Sodium 186.4, Carbohydrate 6.1, Fiber 2.1, Sugar 3, Protein 1.9
VEGETARIAN BROCCOLI AND CAULIFLOWER SOUP
Growing up I always loved my mom's broccoli and cauliflower soup! Now that I'm an adult, I've created my own version suited to my personal tastes. This is a vegetarian soup and can easily be made vegan with dairy substitutes (I use soy milk). My fiance likes reduced-fat sharp Cheddar and crackers with his soup. Enjoy!
Provided by aes
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 50m
Yield 12
Number Of Ingredients 17
Steps:
- Heat olive oil in a stockpot over medium-low heat; cook and stir onion, leek, and garlic until fragrant, 3 to 5 minutes. Add cauliflower, broccoli, and potatoes to onion mixture; cook and stir until potatoes are lightly browned, about 5 minutes.
- Increase heat to medium-high; stir broth and enough water to cover vegetables into mixture. Stir curry powder, turmeric, bay leaf, salt, black pepper, and cayenne pepper into broth-vegetable mixture. Loosely cover pot with a lid and bring soup to a boil; reduce heat and simmer until vegetables are softened, 20 to 25 minutes.
- Whisk milk and flour together in a bowl until smooth and thickened; stir into soup along with nutritional yeast until soup is slightly thickened, about 5 minutes. Remove soup from heat and allow to slightly cool and thicken.
Nutrition Facts : Calories 73.7 calories, Carbohydrate 13.5 g, Cholesterol 1.2 mg, Fat 0.7 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 0.1 g, Sodium 137.5 mg, Sugar 5.6 g
ROASTED GREEN VEGETABLE MEDLEY
Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. - Suzan Crouch, Grand Prairie, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.
Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 96mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
CHEESY BROCCOLI AND VEGETABLE SOUP
This soup is so wonderful served with hot muffins on a cold winter day! The different vegetables in a creamy, cheesy soup. If soup is not thick enough, stir in instant potato flakes to desired thickness. This will make the soup thick (and a little grainy.)
Provided by Bryanne Affleck Robison
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Place the mixed vegetables and frozen broccoli into a large pot. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Meanwhile, melt the butter in a saucepan over medium heat; stir in the flour until smooth and cook for a few minutes until the color lightens slightly. Whisk in the milk and simmer until thickened, about 10 minutes. Stir in the cheese until melted; stir the cheese mixture into the simmering vegetables. Cook and stir until the vegetables are tender, about 5 minutes more.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 14.9 g, Cholesterol 43.3 mg, Fat 14.2 g, Fiber 2.5 g, Protein 10.7 g, SaturatedFat 8.5 g, Sodium 578.4 mg, Sugar 6.5 g
CREAMY VEGETABLE MEDLEY
This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.
Provided by Toni
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
- Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g
SZECHUAN BROCCOLI (CHINESE)
Make and share this Szechuan Broccoli (Chinese) recipe from Food.com.
Provided by Sydney Mike
Categories Vegetable
Time 12m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl combine soy sauce, vinegar & sugar, then set aside.
- In a skillet over medium heat, add sesame seeds & cook for 1 minute, then remove seeds & set aside.
- To the skillet add oil, red pepper, ginger & garlic & cook for 30 seconds, then add broccoli & cook for another minute.
- Add soy mixture, then cover the pan & cook for 2 minutes, before sprinkling the sesame seeds over the broccoli & serving.
Nutrition Facts : Calories 65.8, Fat 4, SaturatedFat 0.5, Sodium 271.3, Carbohydrate 6.1, Fiber 0.5, Sugar 0.7, Protein 3.3
ROASTED VEGETABLE MEDLEY
This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.
Provided by Lorelei
Categories Side Dish Vegetables Sweet Potatoes
Time 1h55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
- Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
- Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g
VEGETABLES ORIENTAL STYLE (ASPARAGUS, BROCCOLI, OR CAULIFLOWER)
Nutritional value of this dish will vary with your vegetable choice. Cauliflower is a good source of Vitamin C, carrots are a good source of Vitamin A, and broccoli is a good source of both.
Provided by littleturtle
Categories Lunch/Snacks
Time 13m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Brown almonds in margarine over low heat.
- Remove almonds and set aside.
- Add remaining ingredients to margarine, cover, and simmer over medium-high heat for about 10 minutes or until vegetables are tender, stirring occasionally.
- Top with almonds and serve.
CHICKEN & VEGETABLE STIR-FRY
You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. -Samuel Onizuk, Elkton, MD
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- Combine the cornstarch, broth and soy sauce until smooth; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle each serving with cilantro.
Nutrition Facts : Calories 297 calories, Fat 8g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 670mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
BROCCOLI CAULIFLOWER CASSEROLE
Great broccoli cauliflower recipe that everyone will love! The croutons on top give it that crunchy flavor everyone will love.
Provided by MUSTANGSTEPH21
Categories Side Dish Vegetables Cauliflower
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Put broccoli and cauliflower in separate saucepans and pour enough water into the saucepans to cover the vegetables completely; bring each to a boil and cook until tender, 3 to 4 minutes. Drain each and mix in a 11x7-inch baking dish.
- Beat eggs in a bowl until creamy. Mix mayonnaise, onion, and 1/2 cup Cheddar cheese into the eggs; pour over the vegetables. Pour melted butter over the broccoli mixture and top with the remaining Cheddar cheese. Sprinkle croutons over the entire dish.
- Bake in preheated oven until browned and bubbling, about 40 minutes.
Nutrition Facts : Calories 721.2 calories, Carbohydrate 51.1 g, Cholesterol 134.4 mg, Fat 50.9 g, Fiber 5.4 g, Protein 16.5 g, SaturatedFat 20.1 g, Sodium 1253 mg, Sugar 5.5 g
ASIAN CAULIFLOWER
Every time I make this simple Asian-style side dish starring cauliflower I get request for the recipe. No one can believe how easy it is to make.-Carol Krueger, Pewaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- Place cauliflower in a microwave-safe dish. Add 1 tablespoon cold water. Cover and microwave on high for 4-1/2 to 5-1/2 minutes or until tender; drain and set aside. , In a 1-qt. microwave-safe bowl, combine the celery, onion, parsley and butter. Cover and microwave on high for 1 to 1-1/2 minutes or until vegetables are tender. , In a small bowl, combine hot water and bouillon until dissolved. Combine the cornstarch and remaining cold water until smooth. Add soy sauce, pepper and bouillon; mix well. Stir into celery mixture. Microwave, uncovered, at 70% power for 2-3 minutes or until sauce comes to a boil, stirring after each minute. Pour over cauliflower.
Nutrition Facts : Calories 62 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 632mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.
CAVATELLI AND BROCCOLI OR ASPARAGUS (BUDDY VALASTRO)
Make and share this Cavatelli and Broccoli or Asparagus (Buddy Valastro) recipe from Food.com.
Provided by mums the word
Categories Low Cholesterol
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Blanch broccoli or asparagus for 2 minutes, plunge in ice water.
- In same boiling water you cooked vegetables in, cook pasta.
- Heat oil in skillet, add garlic and cook til light brown.
- Add salt and pepper to taste.
- Add vegetables to the oil mixture.
- Add drained pasta to the oil/veg mixture.
- Toss to coat and grate fresh parmesan cheese over top.
- Can add a cooked and diced chicken breast.
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