BROCCOLI WITH SWEET RED PEPPER AND GARLIC
Add color-and nutrition-to your plate with a 20-minute vegetable side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat.
- Stir garlic into hot oil. Immediately add broccoli, bell pepper, onion and water. Cook 4 to 6 minutes, stirring constantly, until broccoli is crisp-tender and onion is beginning to brown. Stir in salt.
- Place in serving dish; top with cheese.
Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g
BROCCOLI AND PEPPERS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound broccoli florets and 1 sliced red bell pepper in salted boiling water until just tender, about 3 minutes; drain and transfer to a bowl of ice water to cool, then drain again. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1/2 cup chopped walnuts, 2 sliced garlic cloves and 2 to 4 crushed dried red chiles and cook 30 seconds. Add the broccoli and bell pepper and cook 2 minutes. Season with salt.
BROCCOLI WITH SAUTEED RED PEPPER
Slivered almonds and sweet red peppers add crunch to fresh broccoli.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring broth to a boil. Cut broccoli spears in half lengthwise; add to broth. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute red pepper and shallot in oil for 5 minutes or until crisp-tender. Drain broccoli; add broccoli, almonds, lemon-pepper and salt to skillet. Cook and stir for 2 minutes or until broccoli is tender.
Nutrition Facts : Calories 157 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 468mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein.
ITALIAN BROCCOLI WITH PEPPERS
This healthy side dish goes with just about anything. And for a satisfying meal, we like it over pasta or grilled chicken or turkey breasts. -Maureen McClanahan, St. Louis, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring 6 cups water to a boil. Add broccoli; cook, uncovered, 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry., In a large nonstick skillet, saute peppers in oil for 3 minutes or until crisp-tender. Add the broccoli, garlic, oregano, salt and pepper; cook 2 minutes longer. Add the tomato; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 228mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI
Garlic, crushed red pepper, and chili paste add heat; hoisin sauce and ginger sweeten the deal. Great served over jasmine rice!
Provided by amanda1432
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
- Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
- Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 10.9 g, Cholesterol 36.2 mg, Fat 6.2 g, Fiber 2.3 g, Protein 15.9 g, SaturatedFat 1.3 g, Sodium 606.4 mg, Sugar 3.3 g
BROCCOLI AND SWEET PEPPERS
Colourful, tastes as good as it looks! I sometimes add mushrooms or a light sprinkle of favourite cheese. from Smart Cooking by Anne Lindsay
Provided by Derf2440
Categories Vegetable
Time 11m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Peel tough broccoli stems.
- Cut stem and florets into bite size pieces.
- Blanch in large pot of boiling water for 2 to 3 minutes or until bright green and tender crisp, drain, cool under cold running water and dry on paper towels.
- Seed peppers and cut into thin strips.
- In a large frypan or wok, heat oil over medium heat.
- Add onion and ginger, stir fry for 1 minute.
- Add peppers and stir fry for 2 or 3 minutes, adding chicken stock when necessary to prevent sticking or scorching.
- Add broccoli, stir fry until heated through, sprinkle with soy sauce.
- Serve immediately.
SOUTHERN BROCCOLI SALAD
A classic sweet and savory Southern broccoli salad combines raw (or barely cooked) broccoli with sweet dried fruit (typically raisins or cranberries), crunchy sunflower seeds and savory Cheddar in a creamy, tangy mayonnaise dressing. Briefly blanching the broccoli in boiling water ensures bright green veggies with a crisp-tender texture. The salad gets better with time, so make it a few hours ahead and refrigerate it. (Reserve the crispy bacon and sprinkle it on top right before serving.) And, if your tastes skew sweet, further increase the sugar by another tablespoon.
Provided by Kay Chun
Categories dinner, lunch, salads and dressings, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Bring a large saucepan of salted water to a boil.
- Heat a large nonstick skillet over medium. Add bacon and cook, turning occasionally, until golden and crispy, 7 to 8 minutes. Transfer to a paper towel-lined plate to drain; discard bacon fat or reserve for another use. Chop the bacon into bite-size pieces.
- Meanwhile, add broccoli to boiling water and cook until bright green, 1 minute. Rinse under cold water until cool (or transfer to an ice bath). Drain broccoli well and pat dry.
- In a large bowl, combine mayonnaise, onion, vinegar and sugar and mix well. Add the broccoli, cheese, raisins and sunflower seeds. Season with salt and pepper, and toss until well combined. (If time allows, refrigerate for 30 minutes to 3 hours to allow flavors to meld, stirring occasionally.)
- Transfer broccoli salad to a serving bowl or platter. Top with bacon. Salad can be served immediately, or refrigerated and served chilled.
BROCCOLI AND SWEET PEPPER
I love this recipe because it makes a nice change from regular steamed broccoli. When I make this, I like to use a red pepper to get more color. You should also consider doing a mixture of red and yellow, or all three colors! This is a vegetable side dish recipe to serve 4 people: I hope you like it!
Provided by BeccaB3c
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash broccoli; remove flowerets from stems.
- Thinly slice the stems into rounds (you should have about 1 1/2 cups).
- Cut the flowerets into smaller flowerets, if needed (you should have about 2 1/2 cups).
- Set stems and flowerets aside.
- Spray a large skillet with non-stick cooking spray (or, you can use cooking oil).
- Heat over medium heat.
- Add garlic; cook and stir for 15 seconds.
- Add broccoli stems and flowerets, sweet pepper, water, marjoram (oregano), salt, and pepper.
- Cover and cook for approximately 5 minutes or until the vegetables are crisp-tender.
- Makes four servings.
Nutrition Facts : Calories 39.3, Fat 0.4, SaturatedFat 0.1, Sodium 101.8, Carbohydrate 8, Fiber 2.9, Sugar 2.7, Protein 2.8
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