What to do with leftover broccoli?!
Answers: I steamed a bunch of broccoli last night and have about 1 1/2 crowns worth left. I was thinking a casserole, but didn't want to use american cheese/cheez whiz/velveeta, etc in it. Any one have any ideas on what to do with it....casserole or not?
Mix it with baby carrots for something a little different than last night.
You say you do not want to use chez in it, but i have a great recipe for brocc., chicken broth, rice, velveeta and ritz crackers, it is soooo yummy!!
Stir fry
Broccoli soup
OR TRY...
Title: BAKED BROCCOLI
Broccoli
2 Eggs
8 tb Breadcrumbs
Butter
Pepper white
Pepper black
3 1/2 oz Mayonnaise
2 Dill Pickles
1/2 bn Parsley
.Break the eggs into a deep plate and
mix well with a fork. Put the breadcrumbs into
another deep plate. Cut broccoli into little
rosettes and dip first in egg, then in breadcrumbs.
Heat the butter in a big skillet;add the rosettes
and fry until brown on both sides. .For the
sauce;chop the pickle real fine..Mix it all with
the majonaise and season to taste. Serve the broccoli
with the sauce and fresh bread.
OR TRY>>>>
Butter
1 onion, sliced
1 broccoli [flowerets only]
1 [10-ounce / 284-mL] can cream of mushroom soup concentrate
Brown onion slices in a little melted butter; reserve.
Boil broccoli floerets for approximately 10 minutes.
Arrange drained broccoli flowerets in an oven-proof dish, top with onions slices and pour in cream of mushroom soup concentrate.
Bake into a preheated 325°F [160°C] oven, for approximately 10 minutes.
You could freeze the broccoli to use later. you could spread cheese on the top of the broccoli and heat it it. A casserole also sounds great!
Sorry you said no cheese.....
You could do a casserole..but all mine consist of cheese..lol.
How about a stir fry.....broccoli, cut up some steak, get some soy and teriyaki sauce....and serve over rice.
I cut the steak in pieces, season with a little pepper, marinate in soy (you dont need salt cause the soy is salty) and teriyaki sauce....Throw in a greased pan with some onions and bellpeppers (if you like) and brown, when it's browned, add your broccoli...toss around a bit to get the broccoli coated with the juice and warm....serve.
Take a glass cassarole dish, put in some rice (uncooked) some canned cream of mushroom, celery, or even broccoli soup, lay some boneless skinless chicken breast on top, then a little more of the canned creamed soup. Let that bake in the oven for about half hour at maybe 375 (not sure about the degree of the oven) and then add the cooked broccoli with the chicken and rice and bake a little longer. When it comes out you can add shredded cheese or not, if you don't want cheese.
I did this once, it was SO good! Good luck, have a great night!
The Italian girl
~ Ragazza
Sautee chicken breast pieces, an onion and some mushrooms in butter or olive oil. Cook until chicken is done and onions are soft. Chop 2 cloves of garlic and sautee for a minute. Cut the broccoli into small pieces and add it to the saucepan. Mix in 1 cup rice and stir until rice is coated with oil or butter. Add 2 TBSP flour and cook for a minute to create thickening roux. Add 2 cups of chicken broth and bring to a boil (you could heat the broth seprately before adding if you choose). Cover and take off heat for 20 minutes. When done, uncover and toss in a couple TBSP parsley and turn out on a serving dish. You'll end up with a tasty dinner served with a tossed salad and bread. Have diced peaches and butter cookies for dessert. Enjoy! Rob R
You can make
ITALIAN PASTA WITH BROCCOLI:
a recipe of south of Italy that use broccoli (already boiled).
You make pasta as usual (cook it in much water boiling with 1 big spoon of salt for 10-11 minutes)
While pasta is cooking put some pieces of garlic with olive oil in a large pot, add broccoli and salt.
When pasta is ready put it in the pot with garlic and broccoli and mix them.
If you like you can add also pepper (or better chilli pepper).
Hmmm lactose intolerant-- me too. I still eat cheese though. I love it so much.
Chicken breast, brown rice, and broccoli would be my pick.
make cream of broccoli soup
Have a small cream made of flour, a pinch of salt and water done. It has to be soft and very creamy. Just dive the broccoli (and any other vegetable you want) into it and then fry them into very hot oil. It's quite like the japanese tempura. You can serve it with soy sauce.
hmmm make noodles with some oil and brocolli :)
or have it plain and put some italian dressing on top
look up a recipe for broccoli quiche, and make that for breakfast
Vegan Broccoli Quiche Recipe
INGREDIENTS:
1 pre-made pie crust
1 tbsp olive oil
1 onion, diced
1 green bell pepper, chopped
1 cup chopped broccoli
1 cup fesh sliced mushrooms
1 pound firm tofu, patted dry
pinch of nutmeg
1/2 tsp turmeric
1 tbsp dried basil
1/2 tsp salt
pepper to taste
1/2 cup soy milk
PREPARATION:
Pre-heat the oven to 425 degrees.
Heat the olive oil in a medium saucepan over medium heat and sautee the onion, green pepper, broccoli and mushrooms until cooked, about 8 to 10 minutes.
In a blender or food processor, blend the tofu, nutmeg, turmeric, basil, salt and soy milk until smooth. Stir the vegetables and the tofu mixture together and add pepper to taste.
Pout the batter into the pie crust. Bake for 30 minutes, or until a knife inserted just off-center into the quiche comes out clean
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Broccoli Casserole (vegan)
INGREDIENTS:
-1 medium potato, peeled and coarsely diced
-? medium carrot, scraped and thichly sliced
-? medium onion, peeled and coarsely diced
-1 cup water
-1 tsp salt
-16 oz frozen chopped broccoli
-4 oz firm tofu, crumbled
-? cup nutritional yeast (at health food store)
-1 Tbs lemon juice
-pinch garlic granules
-1 cup uncooked instant brown rice
-10 oz can sliced mushrooms, drained
-3/4 cup water
Preheat oven to 350° F. In a small saucepan, bring potato, carrot, onion, 1 cup water and salt to a boil over medium-high heat.
Lower heat to medium, cover and simmer until potato and carrot are tender, about 10 mins. Meanwhile, thaw frozen broccoli in a colander under hot running water, then set aside and drain well.
When potato mixture has finished simmering, pour in to a blender and add tofu, yeast, lemon juice and garlic. Blend until very smooth and creamy. Pout into a shallow, greased, 1? to 2 quart casserole. Add broccoli, rice, mushrooms and 3/4 cup water. Stir well and smooth top of casserole.
Bake for 40 mins, until golden and bubbling. Serves 4.
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BROCCOLI with SAUTéED GARLIC
Hands-on time: 15 minutes
Time to table: 25 minutes
Serves 4
1/2 tablespoon canola oil (or olive or vegetable)
1/2 tablespoon dark sesame oil (this is a key ingredient!)
Garlic cloves, thinly sliced (I used 2, next time will use several)
2 tablespoons slivered almonds (next time I'll skip these)
2 tablespoons finely sliced fresh ginger (I used chopped ginger from a jar which was uninspiring, do use fresh ginger if you have it or skip entirely)
1 pound fresh broccoli, trimmed aggressively (see tip below)
1/4 cup stock (I used Better than Bouillon, water would be fine)
1 tablespoon soy sauce
1 tablespoon white wine vinegar (important)
Salt & pepper to taste
In a large skillet (must be able to hold the broccoli in the second step), heat the oils on MEDIUM HIGH til shimmery. Add the garlic and almonds and ginger if using. Sauté, stirring often, til slightly crispy and beginning to brown. Leaving as much oil in the pan as possible, transfer the garlic and nuts to a paper towel. Add the prepped broccoli, stir to coat with fat and cook until crisp-tender, about 5 minutes. Add the remaining ingredients, cover and let cook for another 5 - 10 minutes until liquid is almost evaporated. Taste and adjust seasonings. Transfer to a serving bowl, top with or stir in garlic mixture.
http://kitchen-parade-veggieventure.blog...
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Grilled Oriental Vegetables
Active time: 20 minutes
Time to table: 45 minutes with grill, 80 minutes with oven
Makes 12 cups
4 stalks celery, sliced diagonally 1/2 inch thick
4 carrots, peeled and sliced diagonally like the celery
4 ounces snow peas, tips removed, sliced diagonally into two or three pieces
1 red pepper, cut in narrow strips
1 red onion, cut into eighths
1 bunch broccoli, stems peeled, cut in florets
8 ounces mushrooms, sliced (I used baby bellas tonight)
1/2 cup vegetable oil
2 tablespoons soy sauce (variation use 2 teaspoons)
1 tablespoon garlic (variation use a single clove)
1 tablespoon fresh ginger (variation use 1 teaspoon, we've both used ground ginger as a substitute, it's fine and in fact MIGHT be better)
1 1/2 teaspoons salt
Freshly ground pepper
Collect vegetables in a very large bowl. Stir together oil, soy sauce, garlic, ginger and salt and pour over vegetables. Stir well until vegetables are well coated.
FOR GRILL: Divide vegetables among 8 (or more) strips of aluminum foil, each slightly longer than wide. Sprinkle each packet with pepper. Wrap foil around vegetables and seal. Place on hot grill for about 20 minutes or until vegetables are tender crisp.
FOR OVEN: Stir in pepper. Transfer vegetables to large casserole dish, cover with foil and bake at 350F for about an hour. (Notes say 30 minutes but this wasn't nearly long enough for the volume of vegetables in the casserole dish I was using.)
http://kitchen-parade-veggieventure.blog...
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Broccoli in Sweet Garlic Sauce
Ingredients:
2 cups vegetable broth
2 cloves garlic, minced
1/4 cup soy sauce
1 tsp ginger
1/2 tsp red pepper flakes
1/4 cup sugar
2 bunches of broccoli, chopped
2 tbsp olive oil
1 1/2 tbsp cornstarch
Rice
Bring the vegetable broth to a boil. Add the garlic, soy sauce, ginger, red pepper and sugar, stirring to combine well.
In a large skillet, sauté the broccoli in olive oil until broccoli is just barely tender.
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Cream of Broccoli Soup (vegan, with almond powder)
3 Tablespoons ground almonds, 1 1/2 cup cooked broccoli, salt to taste and enough broccoli cooking water to make it puree(probably 1/2 cup) = cream of broccoli soup. Maybe a vegetable bullion cube would help this recipe, too.
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Lentil and Broccoli Gratin
1 cup red lentils
1 large onion, peeled & chopped
1 inch piece of fresh ginger, peeled and grated
? lb broccoli, washed, trimmed, divided into florets
juice and grated rind of 1 lemon
salt and freshly ground pepper
soft bread crumbs
Put the lentils into a saucepan with 2 1/2 cups of water, bring to a boil, then let simmer for 20-30 minutes, until they are soft and pale. Meanwhile, heat some veg. broth or water in a saucepan, add the onion and ginger, and cook for 10 minutes, uncovered, so that they brown a bit, stirring from time to time.
Steam the broccoli until just tender, then put in a shallow gratin dish. Put the lentils into a food processor or blender with the onion mixture and the lemon and blend until a smooth puree. It should have the consistency of heavy cream; add some water or veg. broth if it is too thick. Season, then pour this puree evenly over t he broccoli. Sprinkle the bread crumbs over the top.
Put into an oven at 350-400 degrees F for 30-40 minutes.
I usually serve this with baked potatoes and salad. This dish freezes well.
http://www.fatfreevegan.com/beans/lentil...
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General Tao's Tofu
Ingredients (use vegan versions):
1 box of firm tofu
egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional)
1 Tablespoon white vinegar
steamed broccoli
Directions:
Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.
Heat oil in pan and fry tofu pieces until golden. Drain oil.
Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.
Serve immediately with steamed broccoli over your choice of rice.
Serves: 4
Preparation time: 30 Minutes
http://vegweb.com/index.php?topic=8769.0
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Broccoli and Tofu in Garlic Sauce Recipe
INGREDIENTS:
1 onion, diced
4 cloves garlic, minced
3 tbsp olive oil
approx 2 cups broccoli, chopped
1 pound firm or extra firm tofu, pressed
1 1/2 tsp ginger powder
1/4 tsp cayenne pepper
3 tbsp corn starch
1/4 cup soy sauce
1 cup water
PREPARATION:
Cut tofu into 1 inch cubes.
in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thicken, then remove from heat.
Serve over rice or whole grains and enjoy!
feed it to the dogs
What to do with leftover broccoli, hmm?
Huh... how about...
.....Eating it?!
saute some garlic in some olive oil, toss in some cooked pasta and the steamed broccoli and add some fresh herbs. voila, a healthy and easy to prepare meal!
Spinnoccoli omlet with diced tomatoes, and wheat toast yummy!