You are here: Home / Archives for broccoli

Roasted Cauliflower with Onions Wedges

March 28, 2010 By The Recipe Mom Leave a Comment
cauliflower

Wcauliflowerhat You Need:

2 T of olive oil
6 C of cauliflower florets
2 onions cut into wedges
1/2 t salt
1/2 t pepper

How to Make It:

Heat the olive oil in a skillet over medium high heat.
Add the cauliflower and onions stirring to coat with the hot oil.
Roast the vegetables for 8 minutes or until tender, stirring often for even roasting.
Season the vegetables with the salt and pepper before serving.

Makes 4 servings

Broccoli may also be added to this quick and simple side dish. Adjust the amount of cauliflower when adding broccoli so you have a total of 6 C of both vegetables. This dish goes well with beef or pork.

Preparation Time: approximately 5 minutes
Cooking Time: approximately 8 minutes
Total Time: approximately 13 minutes

Filed Under: Dinner Ideas, Lunch Ideas, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , ,

Broccoli and Creamy Celery Dish

March 24, 2010 By The Recipe Mom Leave a Comment

What You Need:

1/4 C vegetable broth
2 C of fresh broccoli florets
1/2 C milk
1 (10.75 oz.) can of cream of celery soup
1/2 t dried basil
1/4 t pepper
1 C cheddar cheese, shredded

How to Make It:

Place a saucepan over high heat and pour the broth into the pan.
Bring the broth to a rolling boil then add the broccoli.
Bring back to a rolling boil then reduce the heat to medium low.
Cover the pan and simmer the broccoli for 5 minutes until tender.
Stir in the milk and soup until blended in well.
Add the basil and pepper and stir to combine.
Heat for 5 minutes or until very hot.
Sprinkle with the cheese and heat 3 minutes or until the cheese has melted

Makes 4 servings

Substitute cream of broccoli soup for the celery soup to give this dish more broccoli flavor. Be sure not to drain the broccoli before adding the soup and milk. The broth will give the sauce a nice flavor.

Preparation Time: approximately 5 minutes
Cooking Time: approximately 13 minutes
Total Time: approximately 18 minutes

Nutritional Information: (approximate values per serving)
Calories 331; Fat 13g; Saturated Fat 7g; Carbohydrates 40g; Fiber 6g;
Protein 16g; Cholesterol 30 mg; Sodium 1,005 mg

Filed Under: Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , ,

Baked Chicken in Spiced Orange Sauce

February 2, 2010 By The Recipe Mom Leave a Comment
ojchicken

ojchickenWhat You Need:

1 t cumin seeds
1 1/2 lbs. chicken breasts
1/2 t of salt
1/4 t of pepper
4 garlic cloves, minced
1 potato, cut into 1 inch cubes
1 bell pepper, cored, seed and cut into wedges
1 small yellow summer squash, cut into chunks
3 C of broccoli florets
6 T of wine vinegar
6 T of orange juice
1 t of oregano
1 t of paprika
1/2 t of allspice
1/4 t of red pepper flakes

How to Make It:

Set the oven to preheat at 450 degrees.
Spray a cast iron Dutch oven with non stick cooking spray.
Sprinkle the cumin seeds over the bottom of the prepared pan.
Season the chicken with the salt and pepper and lay it on top of the seeds.
Scatter the garlic over the chicken.
In order layer the potatoes, peppers, squash and broccoli over the chicken.
Whisk the vinegar and orange juice together until blended well.
Stir in the oregano, paprika, allspice and red pepper flakes.
Pour the mixture over the ingredients in the pan.
Cover and bake 45 or until the chicken is cooked through.

Makes 4 servings

No need to peel the potatoes before cutting them into the cubes. In fact potato skins hold most of the nutrients found in potatoes. Substitute sweet potatoes for the white potatoes if you prefer.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 230; Fat 4g; Carbohydrates 18g; Cholesterol 75 mg; Sodium 590 mg; Protein 29g; Fiber 3g

Filed Under: Chicken, Dinner Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , ,

Mixed Floret Vegetable Salad

November 20, 2009 By The Recipe Mom Leave a Comment
broccoli

broccoliWhat You Need:

4 C of broccoli florets
2 C cauliflower florets
6 carrots, cleaned and cut into slices
2 C of frozen peas, thawed
3 celery ribs, cut into slices
1/2 C onion, chopped fine
1/2 C of red seedless grapes
1/2 C of green seedless grapes
1 C of mayonnaise
1/2 C of milk
2 T cider vinegar
1 T of sugar
1/2 C of sunflower seeds

How to Make It:

In a large salad bowl put the broccoli, cauliflower, carrots, peas, celery, and onion and toss together.
Add the grapes and stir gently to combine.
Whisk together in a separate bowl the mayonnaise, milk and vinegar.
Whisk in the sugar until completely dissolved.
Pour the dressing over the salad and gently stirred to coat.
Sprinkle the top with the sunflower seeds.
Put in refrigerator and chill at least 60 minutes before serving.

Makes 12 servings

Preparation Time: approximately 20 minutes
Chill Time: approximately 1 hour
Total Time: approximately 1 hour 20 minutes

This is a refreshing mixture of fruits and vegetables with a crunchy twist. Instead of the sunflower seeds you may add any type of nuts. Make the salad your own by mixing and matching different fruits and vegetables.

Filed Under: Christmas, Recipe Cards, Soups and Salads Tagged With: , , , , , , , , , , ,

Pressure Cook Old Favorites

October 31, 2009 By The Recipe Mom Leave a Comment
potato_salad

potato_saladFamily favorites are hard to put by the way side even when trying new styles of cooking. These old favorites taste just as great when cooked in a pressure cooker and it takes a fraction of the time.

Country Potatoes

Ingredients:
• 1 tbsp. olive oil
• 1/4 lb. fresh mushrooms, sliced, stems trimmed
• 1/2 cup finely chopped onion
• Salt and pepper to taste
• 1/2 cup chicken stock or water
• 4 cups potatoes in 1/2” slices
• 2 tbsp. minced parsley

Preparation:

In the pressure cooker, heat the oil and sauté the mushrooms and onions until the onions are wilted. Mix in all the remaining ingredients. Lock the lid and bring to pressure. Lower the heat and cook for 3 minutes at 15psi. Allow pressure to drop by quick release or auto release method and remove lid.

Serves 4

Potato Salad

Ingredients:
• 4 slices of bacon
• 4 tsp. sugar
• 3 tbsp. vinegar
• 1 tsp. mustard
• 4 med.-large potatoes, cut in 1/4” slices
• 1 med. Onion thinly sliced
• Salt and pepper to taste
• 1/2 tsp. celery seed

Preparation:

Fry bacon in the pressure cooker until crisp, then remove and drain on paper towel and crumble. Reserve 1 tbsp. of the drippings and wipe out the pressure cooker. In a small bowl, combine the sugar, vinegar, mustard and bacon drippings. Pour 1-3/4 cups water into the pressure cooker. Layer the potatoes, onions, all of the seasonings above, the sugar and vinegar mixture, and the crumbled bacon in the pressure cooker basket. Lower the basket into the pressure cooker. Lock the lid into place and cook for 2 minutes at 15psi. Release pressure using the natural release method or the auto release method, remove the lid and serve.

Serves 4

Sesame Broccoli

Ingredients:
• 2 tbsp. sesame oil
• 1 large garlic clove peeled and crushed
• 1 slice of fresh ginger, quarter size and peeled
• 1 bunch of broccoli, cut into flowerets
• 6 tbsp. chicken or vegetable stock or water
• 2 tbsp. soy sauce
• Salt and pepper to taste

Preparation:

In the pressure cooker, heat the oil until very hot. Stir fry the garlic and ginger until the garlic is golden. Add the broccoli and stir fry until it’s bright green. Sprinkle with salt and transfer the broccoli to the pressure cooker steamer basket. Pour the stock and soy sauce into the bottom of the pressure cooker and lower the basket into it. Lock the lid in place, bring to pressure, then lower the heat and cook for 2 minutes. Release pressure using the quick release method or the auto release method and remove lid. Remove the basket and serve using some of the soy sauce liquid.

Serves 4

Other vegetables such as green beans, asparagus and bell peppers can be used in place of or added to the broccoli.

Filed Under: Today's Kitchen Tagged With: , , , , , , , , , , , , , , , ,

Nothing but Veggie Casserole

October 23, 2009 By The Recipe Mom Leave a Comment
cooking_fresh_vegestables

cooking_fresh_vegestablesWhat You Need:

2 C of water
1/2 C of fresh cauliflower florets
1/2 C of fresh carrots
1/2 C frozen peas
1/2 C of onion
1/4 C of red pepper, sliced
1/4 t of pepper
1/2 t of salt
2 T fresh parsley, chopped

How to Make It:

Place the cooker trivet into the cooker and add the water.
Lightly oil a small casserole dish.
Layer the cauliflower, carrots, peas, onion and red pepper slices into the dish.
Sprinkle the salt and pepper evenly over the vegetables.
Using aluminum foil, tightly cover the casserole.
Set the casserole dish onto the trivet.
Bring the cooker pressure to high pressure quickly and cook 2 minutes.
Release the pressure quickly by running under cold water.
Sprinkle the casserole evenly with the parsley before serving.

Substitute frozen vegetables for any of the fresh vegetables if you prefer. You could also add broccoli, green beans or substitute them for other vegetables.

Makes 4 servings

Filed Under: Dinner Ideas, Recipe Cards, Side Dishes Tagged With: , , , , , , , , , ,

Colorful Vegetable on Sticks

July 29, 2009 By The Recipe Mom Leave a Comment
veggiemarket

veggiemarketWhat You Need:

1 lb extra firm tofu
1 head of broccoli cut in bite size pieces
2 tbsp sesame seed oil
1 tbsp canola oil
1 tbsp fresh ginger, minced
2 cloves of garlic, minced
1/2 C tamari
1/4 C dry cooking sherry
3 tbsp brown sugar
2 tbsp lime juice
1/4 C pineapple juice
1 tbsp cornstarch
4 oz. snow peas
1 red bell pepper, cubed
4 oz. button mushrooms, trimmed

How to Make It:

Wrap the tofu in a clean kitchen towel and place a heavy object is set on top of the tofu.
Allow the tofu to rest for at least 30 minutes so that any excess water can drain.
Unwrap the tofu and cut into cubes.
In a saucepan over high heat cover the broccoli with water and bring the water to a boil.
Reduce the heat to medium and steam the broccoli 2 minutes or until crisp tender.
Plunge the broccoli into cold water to stop the cooking process and then drain.
Set the grill to medium high temperature.
Put in a saucepan over medium heat both of the oils, garlic and ginger and cook 1 minute, stirring constantly.
Stir in the tamari, sherry, brown sugar and lime juice and bring to a rolling boil.
Mix in the pineapple juice and cornstarch to form a smooth paste.
Stir the mixture into the saucepan and cook 5 minutes or until thick.
Set the sauce aside to cool slightly.
When cooled pour half of the sauce into a shallow bowl.
Add the tofu, broccoli, snow peas, pepper and mushrooms and coat well with the sauce.
Thread the vegetables onto the bamboo skewers and baste with the remaining sauce.
Grill for 10 minutes, or until the vegetables are done, turning occasionally and basting with every turn.

Filed Under: Dinner Ideas, Grilled, Kid Friendly, Lunch Ideas, Recipes, Side Dishes Tagged With: , , , , , , , , , ,

Colorful Vegetable Mix

June 25, 2009 By The Recipe Mom Leave a Comment
colorful-veggies

colorful-veggiesWhat You Need:

2 carrots, sliced thin
1 head of cauliflower, cut into florets
1 bunch of broccoli, cut into florets
2 C of cherry tomatoes
1 (6 oz.) can small ripe olives, pitted and drained
1 C Italian salad dressing
1 envelope Italian salad dressing mix
1 C feta cheese, crumbled

How to Make It:

Place the carrots into a large serving bowl.
Add the cauliflower and broccoli and toss to combine.
Gently combine the tomatoes and olives into the mixture.
Pour the salad dressing into a small mixing bowl.
Sprinkle in the salad dressing mix and whisk until blended in well.
Pour the mixture over the vegetables, toss and cover the bowl.
Refrigerate at least 4 hours or until very chilled.
Remove from the refrigerator, toss again and sprinkle with the cheese.

Makes 12 servings

This salad tastes better the longer it is chilled. The chilling process give the vegetables time to take on the Italian dressing flavor so the longer it is chilled the stronger the Italian taste will be. Zucchini, cucumbers or summer squash may also be added to this salad.

Filed Under: Recipes, Side Dishes Tagged With: , , , , , , , ,

Veggie Steamers in Sauce

April 5, 2009 By The Recipe Mom Leave a Comment

What You Need:

1/2 C carrots, cut into 2 in. sticks
1 C broccoli
1 C cauliflower florets
2 T honey
2 T Dijon mustard
1/2 t dill weed, dried

How to Make It:

Completely cover the carrots in a saucepan with water and place over medium heat.
Bring the water to a rolling boil then reduce the heat to low.
Cover the pan and steam the carrots for 10 minutes.
Carefully add in the broccoli and cauliflower.
Continue cooking on low for 8 minutes.
Drain the vegetables well and place them in a large serving bowl.
Whisk the honey and mustard together well in a small bowl.
Add the dill seed and whisk to combine.
Pour the sauce over the vegetables and toss to coat well.

Serves: 6

Try these simple additions to your veggies steamers. Snow peas, sweet peas, Brussels sprouts, corn or green beans will all work to make this dish the perfect side at your Easter dinner.

Filed Under: Recipes, Side Dishes Tagged With: , , , , , ,
Newer Posts »