Best Broccoli Cat Cora Ever Ate Recipes

BEST BROCCOLI CAT CORA EVER ATE

Best Broccoli Cat Cora Ever Ate image

I was watching 'The Best Thing I Ever Ate ' and Cat Cora (an Iron Chef)described this spicy broccoli. They didn't give the recipe but they showed some of its preparation. This is my attempt to replicate it.

Provided by sofiaballatango

Categories Low Protein

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 6

Ingredients

1 head broccoli
1/4 cup of thinly sliced garlic (or to taste)
1 teaspoon of calabrian chile (or to taste)
the zest of a lemon (some finely zested and some thinly sliced for garnish)
1 tablespoon olive oil
1/8 teaspoon salt (or to taste)

Steps:

Break down broccoli into florets sauté in a splash of olive oil preferably in a cast iron skillet. When broccoli just begins to brown add garlic and more oil if needed. Sauté a minute or so then add the Calabrian chilies. You can use other spicy peppers but the ones from Calabria have a nice nuanced spiciness. Hit it all with somew salt. Let the flavors meld and add the lemon zest. Top with julienne lemon peel if desired. Enjoy.
Note. I use the crushed Calabrian chilies It comes ina jar with oil.

Nutrition Facts : Calories 189, Fat 8, SaturatedFat 1.1, Sodium 248.8, Carbohydrate 26, Fiber 8.3, Sugar 5.4, Protein 9.7

CAT'S BROCCOLI SLAW

Cat's Broccoli Slaw image

Provided by Cat Cora

Categories side-dish

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1/3 cup Dijon mustard
1/2 cup sugar
1/3 cup extra virgin olive oil
3 tablespoons hot sauce
1 teaspoon celery seeds
Kosher salt
Freshly ground black pepper
2 packages broccoli slaw

Steps:

In a large bowl, whisk together the mustard and the sugar. Slowly add in the remaining ingredients for the dressing, continuing to whisk. Add in the broccoli slaw and mix thoroughly.

BEST BROCCOLI CASSEROLE

Best Broccoli Casserole image

I'm a home economics teacher, and finding vegetables recipes my students enjoy preparing and eating really puts me to the test. Many kids who say they don't like broccoli actually ask for second helpings of this one!-Cynthia Kolberg, Syracuse, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 cup water
1/2 teaspoon salt
1 cup instant rice
1/4 cup butter
1/4 cup chopped onion
1/4 cup chopped celery
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
3 cups frozen chopped broccoli, thawed
1/2 cup diced process cheese (Velveeta)

Steps:

Bring water and salt to a boil. Add rice; cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; saute onion and celery until tender. In large bowl, combine rice, celery and onion with remaining ingredients. Pour into a greased 1-1/2-qt. casserole. Bake at 350° for 1 hour.

Nutrition Facts :

CAT CORA'S CHOCOLATE BROWNIE CUPCAKES

Cat Cora's Chocolate Brownie Cupcakes image

Make and share this Cat Cora's Chocolate Brownie Cupcakes recipe from Food.com.

Provided by Ceezie

Categories Dessert

Time 37m

Yield 36 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 ounces unsweetened chocolate, coarsely chopped
3/4 cup cake flour
3 tablespoons cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
7 tablespoons unsalted butter, softened
1 1/4 cups sugar
2 large eggs, beaten
1/2 cup walnuts, shelled
1 1/4 teaspoons vanilla extract

Steps:

Preheat the oven to 350°F Line muffin pans with paper cupcake liners.
Place the chopped chocolate in the top of a double boiler. (If you don't have a double boiler, use a wide stainless steel bowl that sits snugly over a saucepan one-third full of water.) The water beneath the bowl should be hot but not boiling. Stir the chocolate every minute or so until it's melted. As soon as the chocolate is melted, remove the pan from the heat and set aside to cool.
Sift the flour, baking powder, and salt onto a piece of waxed paper; set aside.
With a hand mixer or in the bowl of a stand-up mixer, thoroughly cream the softened butter and sugar until light and fluffy. Crack the eggs into a small bowl (just to monitor egg shells), and then add them to the mixture one at a time, beating well after each egg. Add the cooled chocolate and blend thoroughly. Add the sifted dry ingredients a little at a time so they don't fly up; beat at medium speed after each addition and after adding the last of the flour mixture, beat until smooth. Stir in nuts and vanilla extract.
Divide batter among prepared muffin cups and bake for about 15 to 17 minutes or until a toothpick inserted in the center comes out clean.
Transfer the cupcakes to a rack and allow them to cool completely before icing.

Nutrition Facts : Calories 84.6, Fat 4.6, SaturatedFat 2.2, Cholesterol 17.7, Sodium 26, Carbohydrate 10.6, Fiber 0.5, Sugar 7, Protein 1.2

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