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Recipes with Broccoli

Cauliflower and Broccoli Wings with spicy sauce

Add to ❤ Favorites A very simple vegetable dish that is made like chicken wings with a crunchy outside a soft interior and then rolled in spicy sauce. Ingredients for 6 servings 500 gm broccoli florettes or 1 head 600 gm cauliflower broken into small flowrettes or 1 head The Batter 150 gm flour | gluten free I used Aldi brand, 1 cup 50 gm flour | gluten free extra for dusting 1 tablespoon smoked paprika 1/4 teaspoon salt 1 Tablespoon cummin ground 500 ml water 2 cups Spicy Sauce 1 cup Smokey BBQ sauce find an extra smokey one 3 Tablespoons Srirachia sauce or more if you like 3 Tablespoons olive oil for the baked wings 20 gm olive oil spraY for the baked wings 750 ml vegetable oil optional to be used for deep frying Read the Instructions here

One Pot Bacon Broccoli Mac and Cheese

Add to ❤ Favorites Ingredients for 4 servings ½ lb. frozen broccoli florets 4oz. bacon 8oz. medium cheddar ½ lb. pasta 1 cup evaporated milk ½ tsp smoked paprika ½ tsp hot sauce ½ tsp Dijon mustard ¼ tsp salt Read the Instructions here  

Walnut Shrimp

Add to ❤ Favorites Walnut shrimp is one of those dishes that goes a long way back for me. It’s a must-have dish appearing at most Chinese banquets, whether it’s for a wedding, birthday, Chinese New Year, or newborn baby. Ingredients for 4 servings For the candied walnuts: 30 walnut halves (I like a lot of walnuts, and they usually disappear quickly) 3 to 4 cups canola oil, for frying (use the same oil for shrimp) 2 tablespoons water 2 tablespoon granulated sugar Pinch of salt For the shrimp: ¼ cup mayonnaise 3 tablespoons sweetened condensed milk ¼ teaspoon rice vinegar 2 teaspoons honey (optional) Pinch of salt 1 pound shrimp (16/20 size shrimp) peeled and deveined ⅓ cup cornstarch For the broccoli: 8 ounces broccoli crowns, cut into 2 inch florets 1 teaspoon oil 1 teaspoon salt Read the Instructions here  

Cranberry Almond Broccoli Salad

Add to ❤ Favorites Ingredients for 8 servings 4 1/2 cups fresh broccoli, cut into small florets about 2 heads of broccoli 5 slices center cut bacon, cooked and crumbled 1/4 cup red onion, finely chopped 2/3 cup dried cranberries (reduced sugar would work too) 1/2 cup sliced almonds 1/3 cup roasted sunflower seeds 1 cup sharp cheddar cheese, cut into very small cubes (or shredded if you prefer) CREAMY CITRUS POPPYSEED DRESSING: 2/3 cup canola mayo (or regular full-fat mayo) 1 Tbsp apple cider vinegar 3 Tbsp granulated sugar zest of 1 small lemon zest of 1/2 orange 1-2 Tbsp lemon juice freshly squeezed 1/2 Tbsp poppy seeds pinch of black pepper Read the Instructions here  

Broccoli Goat Cheese Fritters with Sumac Yogurt

Add to ❤ Favorites Stuffed with broccoli, goat cheese and herbs, these fritters are golden brown on the outside and soft and tender on the inside. Ingredients for 12 fritters 7oz/200g cooked broccoli, chopped (preferably steamed or quickly blanched) 2 large eggs 2 Tablespoons/30ml goat yogurt 1 green onion, finely chopped 2 Tablespoons, chopped chives 2 Tablespoons, chopped parsley 1 garlic clove, finely grated 2 Tablespoons/12g tapioca flour 2 Tablespoons/14g coconut flour ¼ teaspoon baking soda ½ teaspoon sea salt 1/8th teaspoon ground black pepper 1 oz/28g goat cheese, crumbled coconut oil for frying For the Sumac Yogurt: 6oz/170g goat yogurt 1 Tablespoon/15ml extra virgin olive oil 1 teaspoon/5ml fresh lemon juice Pinch of sea salt ¼ teaspoon sumac Read the Instructions here  

Roasted Veggies with Cotija Dressing

Add to ❤ Favorites Ingredients for the veggies: 1/4 cup freshly squeezed lime juice 1/4 cup freshly squeezed orange juice 1/4 cup olive oil plus more for brushing salt and pepper to taste 1/4 teaspoon freshly ground black pepper 1 medium head of broccoli cut into 1/4″ vertical slices 1 medium head of cauliflower cut into 1/4″ vertical slices for the dressing: 1/2 cup crumbled queso Cotija 1/2 cup Mexican crema 1/4 cup vegetable oil 1 teaspoons sherry vinegar 2 tablespoons water salt and pepper to taste Read the Instructions here  

Beef and Broccoli

Add to ❤ Favorites This classic Chinese beef and broccoli recipe is quick and easy to make homemade, and tastes even better than the restaurant version! Ingredients for 4-6 servings 1 pound flank steak, cut into 1/4-inch-thick bite-sized pieces 1 tablespoon soy sauce 1 tablespoon rice wine vinegar 3-4 cups chopped broccoli florets (about 1 medium head of broccoli) 1 batch of sauce (see below) 1 tablespoon peanut oil 2 cloves garlic, peeled and minced optional garnishes: toasted sesame seeds and/or thinly-sliced green onions Sauce Ingredients: 3/4 cup water 3 tablespoons oyster sauce 3 tablespoons soy sauce 1 tablespoon cornstarch 1 tablespoon rice wine vinegar 1 teaspoon sesame oil 1/4 teaspoon ground ginger 1/4 teaspoon freshly-ground black pepper optional: 1-3 teaspoons sriracha, to taste Read the Instructions here  

Sesame Noodles with Broccoli

Add to ❤ Favorites Ingredients 12 oz. frozen broccoli florets or one large head of broccoli chopped 16 oz. angel hair pasta 6 garlic cloves, minced 3 T. honey 6 T. rice vinegar 6 T. soy sauce 2 T. sesame oil (I used a “fiery” sesame oil.) 1/2 c. chopped green onions, white and green parts 3 T. toasted sesame seeds Read the Instructions here  

Cheddar Baked Broccoli Recipe

Add to ❤ Favorites This cheddar baked broccoli is quick and simple to make. Think about swapping the cheddar for other cheeses — parmesan, feta, or goat cheese would all be delicious. Ingredients for 4 servings 1 1/2 pounds broccoli (about 3 cups) 1 clove garlic, thinly sliced 1 tablespoon extra-virgin olive oil 1/2 teaspoon kosher salt 1/8 teaspoon red pepper flakes 1 ounce sharp cheddar cheese, coarsely grated (about 1/4 cup) Read the Instructions here  

Crunchy Salad with Cilantro Orange Vinaigrette

Add to ❤ Favorites Crunchy Salad with Cilantro Orange Vinaigrette ~ Chopped veggie salad with serious crunch factor in a tangy yet slightly sweet cilantro orange vinaigrette. Ingredients for 4-6 servings Cilantro Orange Vinaigrette 3 tbsp apple cider vinegar 1/2 cup FRESH orange juice (or similar) 1/4 cup extra virgin olive oil 1 tbsp honey; +/- depending on desired sweetness 2 tbsp finely chopped fresh cilantro Salt; to taste* 1/8 tsp black pepper; to taste, plus more** Crunchy Salad 1-12 oz package Broccoli Slaw (Broccoli, carrots, and red cabbage) 1-6.75 Kale and Brussel Sprouts mix (omit the dressing, just use the veggies and the seeds/cranberries if offered) 3 cups chopped purple cabbage (1 small head approximately) 2 cups chopped fresh broccoli crowns (1 medium head) 1/2 cup pepitas (shelled pumpkin seeds) 1/3 cup sunflower seed kernels 1 cup dried cranberries (sweetened or un) Read the Instructions here  

Three Vegetable Creamy Broccoli Soup

Add to ❤ Favorites Three Vegetable Creamy Broccoli Soup is a quick and easy Homemade Cream Soup without milk or cream. A light vegetarian soup. Ingredients for 4 servings CREAMY BROCCOLI SOUP 4 cups broccoli florets 450 grams 2 tablespoons butter 30 grams 3 medium potatoes (peeled and cubed) 1 large leek (sliced white part only) 3 cups vegetable broth 705 grams salt and pepper to taste 1 or 2 sprigs of fresh thyme (if desired) HOMEMADE CROUTONS 2 or 3 slices of crusty Italian Bread (crust removed (if you wish) and cubed) 3 tablespoons -4 tablespoons olive oil 1 -2 cloves garlic Read the Instructions here  

Roasted Vegetable Lasagna

Add to ❤ Favorites This lasagna is definitely a lighter version of the traditional lasagna, but trust that the flavor is not compromised. It’s incredibly filling, and packed with savory layers that will have your mouth watering for more. Ingredients for 5 servings 1 ½ cup Brussel sprouts, sliced 3 cups mushrooms, sliced 2 cups grape tomatoes 1 cup broccoli florets 1 tablespoon olive oil 1 tablespoon balsamic vinegar 9 lasagna noodles 1 cup tomato sauce ½ cup ricotta cheese 1 cup shredded mozzarella cheese Salt and pepper to taste Read the Instructions here