BROCCOLI AND TOMATO STEW
Provided by Anne Burrell
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Toss the broccoli florets into the boiling water. Let the water come back to a boil and cook for 2 minutes. Immediately plunge the broccoli into the salted ice water and let it cool. Remove the cold broccoli from the ice water and reserve with the stem "coins".
- In a small dry saute pan toast the coriander seeds until they become very aromatic, 3 to 4 minutes. Pulse the coriander seeds in a spice grinder to a fine powder. Reserve.
- Coat a large saute pan with olive oil and add the onions. Season with salt and a pinch of crushed red pepper. Bring the pan to a medium-high heat and cook the onions until they are soft and aromatic, 7 to 8 minutes. Add the garlic, ginger, and ground coriander seed and cook for 2 to 3 more minutes. Add the tomatoes and season with salt. Bring the mix to a boil and reduce to a simmer. Simmer the mix over medium heat for about 10 minutes. Toss in the broccoli florets and the stem "coins". Cook until the tomatoes really cling to the broccoli, 10 to 12 minutes.
BROCCOLI AND TOMATO BAKE
This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.
Provided by Eliot
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
- Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
- Preheat an oven to 375 degrees F (190 degrees C).
- Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
- Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
- Bake in preheated oven until the cheese begins to brown, about 20 minutes.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 15.4 g, Cholesterol 15.6 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 422.3 mg, Sugar 8 g
FAST AND EASY VEGETABLE SAUTE
Looking for a fresh way to cook your veggies? Try Foodal's super fast and easy saute with nutrient-packed ingredients to make a tasty and healthy dish.
Provided by Jennifer Swartvagher
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large skillet, heat the olive oil on medium heat.
- Add the onions and cook until softened, stirring frequently. Add the garlic and cook until fragrant, but not browned.
- Add the broccoli, kale, and zucchini. Stir frequently until the vegetables begin to soften.
- Add the cherry tomato halves and cook for another two minutes.
- Season to taste with salt and pepper. Serve while still warm.
Nutrition Facts : ServingSize 1 serving, Calories 111 kcal, Fat 8 g, SaturatedFat 1 g, UnsaturatedFat 6 g, Carbohydrate 10 g, Sugar 3 g, Fiber 2 g, Protein 2 g, Sodium 70 mg
BROCCOLI TOMATO SALAD
Garden-fresh tomatoes and broccoli brighten this summertime salad with distinctive flavor and eye-catching color. My homemade dressing mixes up in a jiffy and complements the vegetables. -Marie Hoyer, Hodgenville, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Place broccoli in a large saucepan with 1-inch of water Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms and onions. , In a small bowl, whisk dressing ingredients. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 130 calories, Fat 11g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
BROCCOLI AND TOMATO SALAD WITH RED ONION
Number Of Ingredients 4
Steps:
- Add all ingredients to a serving bowl
- Allow to marinate for at least 15 minutes before serving
Nutrition Facts : Calories 97 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 355 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
TOMATO BROCCOLI SALAD
I found this recipe over 25 years ago. I made a few changes to it and our family has enjoyed it ever since. The colorful combination is perfect for the holidays, but it's equally nice at a summer picnic. -Helen Meadows of Trout Creek, Montana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place broccoli and water in a 2-qt. microwave-safe bowl. Cover and microwave on high for 1-1/2 to 2-1/2 minutes or until crisp-tender, stirring once; drain. Cool completely., Place broccoli in a serving bowl; gently stir in tomatoes and onion. In a small bowl, combine the mayonnaise, sour cream, lemon juice, salt and pepper; pour over vegetables and stir gently. Cover and refrigerate for 1 hour.
Nutrition Facts : Calories 49 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 304mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BROCCOLI AND TOMATO QUICHE
Very easy to make, and very yummy! This was a big hit with my boyfriend, even though he's a steak and potatoes kind of guy. I took this from Diana Rattray at About.com: Your guide to Southern Cuisine, and substituted tomatoes for mushrooms.
Provided by Law School Chef
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Bake pie crust about 10 minutes or until bottom is slightly brown. Let cool.
- Cook broccoli until tender (this can be done in the microwave); drain well.
- Combine milk, beaten eggs, margarine, flour, salt, pepper and 3/4 cup cheese; stir until well blended.
- Sprinkle remaining 1/4 cup of cheese over crust.
- Layer broccoli and tomato on cheese.
- Pour milk and egg mixture over all.
- Bake at 375° for 35 to 45 minutes or until a knife inserted in center comes out clean.
TOMATO BROCCOLI FRITTATA
This simple frittata recipe combines tomatoes, broccoli and feta cheese. If you're not a fan of feta, you can easily replace the feta with Fontina, Parmesan or goat cheese.
Provided by EatingWell Test Kitchen
Categories Healthy Frittata Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat broiler. In a medium bowl, whisk together egg whites, eggs, salt, and pepper. Stir in cheese; set aside.
- In a large broiler-proof skillet, cook broccoli and shallots in hot oil over medium heat for 8 to 10 minutes or just until tender, stirring occasionally. Pour egg mixture over the broccoli mixture in skillet. Cook over medium-low heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Arrange tomatoes on top of egg mixture.
- Broil 4 to 5 inches from the heat about 5 minutes or until center is set. Let stand for 5 minutes before serving. Cut into four wedges.
Nutrition Facts : Calories 134.4 calories, Carbohydrate 7.1 g, Cholesterol 161.1 mg, Fat 6.4 g, Fiber 2 g, Protein 13.8 g, SaturatedFat 2.1 g, Sodium 416 mg, Sugar 3.1 g
BROCCOLI TOMATO CHICKEN
Make and share this Broccoli Tomato Chicken recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper. In a medium frying pan, melt butter over medium heat.
- Add chicken and onion and cook until chicken is opaque, about 8 minutes.
- Add broccoli, lemon juice, thyme and salt and pepper to taste.
- Cover and simmer for 6 minutes. Add tomatoes and simmer, covered for 3-4 minutes, or until hot.
SAUTéED BROCCOLI RECIPE WITH TOMATO AND GARLIC
Steps:
- Gather the ingredients.
- Warm the olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute.
- Add the broccoli florets. Cook for 2 minutes, stirring frequently.
- Add 2 tablespoons water, then cover the pan and steam the broccoli for about 2 minutes until it becomes bright green and the water has evaporated.
- Add the tomatoes and cook for 1 additional minute.
- Add the herbs and salt to taste.
- Stir gently and serve.
Nutrition Facts : Calories 138 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, Sodium 126 mg, Fat 4 g, ServingSize 4 Servings, UnsaturatedFat 3 g
OVEN ROASTED BROCCOLI WITH TOMATOES
Provided by Alida Fischbach
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425F degrees. Line a rimmed baking sheet with foil and set aside.
- In a large bowl, toss broccoli, drained tomatoes, garlic, oil, salt and pepper. Spread mixture in a single layer on prepared baking sheet.
- Bake for 20 minutes, or until broccoli is tender and browned, stirring halfway.
BROCCOLI WITH FRESH TOMATO SAUCE RECIPE
www.goodto.com has lots of quick and easy food recipes like this Broccoli with fresh tomato sauce. Find out more recipes at www.goodto.com
Provided by Jennifer Shepherd
Yield Serves: 4
Number Of Ingredients 8
Steps:
- To make the sauce, put the tomatoes into a large heatproof bowl, cover with boiling water and leave to stand for 1-2 minutes or until the skins start to split. Using a slotted spoon, remove the tomatoes from the water and leave to cool.
- Remove the skin from the tomatoes, and then cut them in half and, using the handle of a small teaspoon, remove the seeds. Roughly chop the tomato flesh.
- Heat the olive oil in a large saucepan, add the onion and cook gently until softened but not browned, then stir in the flour, crumble in the stock cube (if using) and add the chopped tomatoes.
- Bring the sauce to the boil, then reduce the heat, partially cover the pan and cook for 30-40 minutes, or until it is reduced and thickened to a coating consistency. Add seasoning to taste.
- Meanwhile, heat the oven to 220°C/425°F/Gas Mark 7. Steam the broccoli over a saucepan of boiling water for 10 minutes, until just cooked - taking care not to overcook. Arrange in a large, shallow, ovenproof dish.
- Pour the tomato sauce over the broccoli. Mix together the cheese and breadcrumbs, sprinkle over the broccoli, and then bake for 25-30 minutes, until piping hot and the cheese mixture is lightly browned. Serve accompanied with granary or wholemeal bread - and a crisp green salad, if wished.
Nutrition Facts : @context https, Calories 218 Kcal, Fat 8 g
ROASTED BROCCOLI WITH CHERRY TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.
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CHINESE BEEF AND BROCCOLI WITH TOMATO - ANDREA MEYERS
From andreasrecipes.com
Reviews 1Category Main CourseCuisine ChineseTotal Time 57 mins
- Place the meat strips into the small bowl. Stir together the marinade ingredients and pour over the beef, stirring until all of the beef is coated. Put in the refrigerator and allow to marinate at least 30 minutes or as long as 3 hours.
- In the medium pot, steam or parboil the broccoli florets just until the color changes to a bright green. Drain and rinse with cold water, then set aside.
- Preheat the wok over high heat, then add 2 tablespoons of the canola oil and the broccoli. Stir-fry for about 5 minutes, until the broccoli is crisp-tender. Remove broccoli from the wok and set aside.
- Add up to 2 more tablespoons of canola oil and the garlic. Stir for a just 30 seconds, then add the beef slices. Stir-fry for 3 to 4 minutes, until the meat is just a little short of done. Add the broccoli back to the wok.
BROCCOLI & TOMATO SOUP - DIVALICIOUS RECIPES
From divaliciousrecipes.com
Reviews 6Category SoupCuisine AmericanTotal Time 30 mins
- Add the tomatoes and stock, bring to the boil, cover and cook for 15 minutes until the broccoli is tender.
FRIED ONION CHEESY BROCCOLI BAKE | 12 TOMATOES
From 12tomatoes.com
5/5 (3)Total Time 1 hrServings 6
- Place broccoli on a baking sheet and drizzle olive oil over it, then season generously with salt and pepper.
- In a large bowl, whisk together egg, heavy cream, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses.
STEAMED BROCCOLI WITH TOMATO RAGOUT RECIPE | COOKING LIGHT
From cookinglight.com
Servings 4Calories 84 per serving
BROCCOLI CUCUMBER AND TOMATO SALAD - MOMSDISH
From momsdish.com
4.8/5 (120)Total Time 20 minsCategory SaladCalories 25 per serving
- Clean and prepare all vegetables for the salad. Prepare Greek yogurt or replace it with sour cream, if that's what you have on hand.
- Dice green onions into small pieces. Slice cucumber and tomatoes in equal pieces and broccoli in a bit larger chunks.
- Season the salad with salt, add Greek yogurt to it and serve immediately. If you wish to prepare this salad ahead of time, don't add dressing until you are ready to serve.
BROCCOLI AND PENNE PASTA RECIPE {ONE POT!} - IFOODREAL.COM
From ifoodreal.com
4.9/5 (30)Total Time 25 minsCategory DinnerCalories 394 per serving
- Preheat large deep skillet on medium heat and add olive oil, onion and garlic. Saute until translucent, stirring occasionally.
- Add tomato sauce, stock, balsamic vinegar, rosemary, thyme, salt, pepper and hot pepper flakes. Stir and bring to a boil.
STEAMED BROCCOLI WITH GARLIC AND RED ONION RECIPE ...
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BROCCOLI AND TOMATO SALAD - BITZ & GIGGLES
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Reviews 1Estimated Reading Time 2 mins
BROCCOLI WITH TURMERIC AND TOMATOES RECIPE - QUICK FROM ...
From foodandwine.com
Servings 4
- In a large, deep frying pan, heat the oil over moderate heat. Add the onions and cook, covered, stirring occasionally, for 5 minutes. Uncover and cook, stirring occasionally, until the onions are very soft, about 5 minutes longer.
- Stir in the turmeric to coat the onions. Stir in the broccoli, tomatoes, water, and salt and bring to a simmer. Reduce the heat and simmer, covered, until the broccoli is tender, about 10 minutes.
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