Tuesday, June 16, 2009

RECIPE: Broccoli (bonus 2 amazing recipes!)

In effort to eat healthier (and enjoy it), I continue to explore interesting vegetable dishes, ones that are preferably not drenched in soup or cheese! The best part about these 2 recipes is that are simple and quick!

~Click on the recipe name for an easy download version!

Crunchy Broccoli Bake
Kids and adults alike love this one - buttery flavor, Yum!
  • 1 head fresh broccoli, Or 1lb Pre Cut
  • 20 butter-flavored crackers
  • 3 Tbl water
  • 1/4 Tsp Salt, or to taste
  • 3 Tbl butter
  • 1 Cup grated cheddar
1. Preheat oven to 350F. Wash broccoli and cut into bite-size florets. Place into a 1 1/2-quart, microwave-safe baking dish. Add water, and microwave on high for about 8 minutes, until broccoli is tender but still slightly firm. Drain well. Rinse and dry the baking dish, then lightly butter it with 1 Tbs butter. Arrange broccoli in a single layer in the pan.
2. Put crackers into a resealable plastic bag, and pound until they're crushed. You should have about 2/3 cup of crumbs.
3. Sprinkle the broccoli with salt, and top with the cheese. In a small saute pan, melt remaining butter, then remove from heat. Add cracker crumbs, and stir until coated. Sprinkle the mixture evenly over the broccoli.
4. Bake about 20 minutes, or until browned.

Roasted Broccoli with Shallot, Fennel Seeds and Parmesan
I was recently introduced to using fennel seeds on a pizza rather than sausage and loved it - so I thought I would give it more consideration. I was not let down - this recipe is amazing! My husband said it was the best broccoli he has ever ate! FYI - you can substitute onion/garlic if you dont have shallots, see recipe notes.
  • 1 large head broccoli (about 1 3/4 lbs)
  • Ground black pepper
  • 1/2 Tsp table salt
  • 1/2 Tsp sugar
  • 2 large shallots, halved and sliced thin lengthwise
  • 4 Tbl extra virgin olive oil
  • 1 Tsp fennel seeds, roughly chopped
  • 1/2 Cup Parmesan, Shaved
1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Cutbroccoli at juncture of florets and stems; remove outer peel from stalk. Cut stalk into 2- to 3-inch lengths and each length into 1/2-inch-thick pieces. Cut crowns into 4 wedges if 3-4 inches in diameter or 6 wedges if 4-5 inches in diameter. Place broccoli in large bowl; drizzle with 3 tablespoons oil and toss well until evenly coated. Sprinkle with salt,
sugar, and pepper to taste and toss to combine.
2. Working quickly, remove baking sheet from oven. Carefully transfer broccoli to baking sheet and spread into evenlayer, placing flat sides down. Return baking sheet to oven and roast until stalks are well browned and tender and florets are lightly browned, 9 to 11 minutes.
3. While broccoli roasts, heat remaining oil in 8-inch skillet over medium heat until just shimmering. Add shallots and cook, stirring frequently, until soft and beginning to turn light golden brown, 5 to 6 minutes. Add fennel seeds and continue to cook until shallots are golden brown, 1 to 2 minutes longer. Remove skillet from heat. Toss roasted broccoli with shallots, sprinkle with Parmesan, and serve immediately.

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