ROASTED BROCCOLINI WITH BREADCRUMBS
Provided by Valerie Bertinelli
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Put the broccolini in a resealable plastic bag and add the garlic, 1 1/2 tablespoons olive oil and 1/4 teaspoon salt. Seal the bag and massage the oil and garlic into the broccolini. Pour the broccolini and garlic into a medium baking dish.
- Pulse the bread in a food processor until finely chopped. Add the olives, red pepper flakes, 1/4 teaspoon salt and 1 tablespoon olive oil. Pulse until the olives are finely chopped and the crumbs well-coated in oil.
- Pour the breadcrumb mixture over the broccolini and bake until the broccolini is crisp-tender and the breadcrumbs are golden brown, about 20 minutes.
BUTTERY HERB BREADCRUMBS
Provided by Marcela Valladolid
Time 15m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Place the cubed bread in a food processor and pulse until coarse in texture.
- Melt the butter in a large skillet over medium heat. Add the breadcrumbs and toss to coat. Mix in the rosemary and thyme. Remove from the heat and add the Parmesan. Let cool.
- Use for breading chicken cutlets, topping mac and cheese, crusting lamb racks or topping pasta.
BROCCOLI GRATIN WITH HERBED CREAM CHEESE
We love broccoli and, combined with cheese, it tastes extra yummy.
Provided by Ursel
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
- Combine broccoli and vegetable broth in a pot and cook over medium heat until broccoli is almost tender, about 5 minutes. Remove with a slotted spoon, drain, and add to the casserole dish.
- Combine cream cheese, cream, and a few tablespoons of the vegetable broth from cooking the broccoli. Season with Italian seasoning, salt, pepper, and nutmeg. Distribute cream cheese mixture on top of the broccoli. Sprinkle with Cheddar cheese and butter pieces.
- Bake in the preheated oven until cheese is melted and golden brown, about 45 minutes.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 10 g, Cholesterol 93.2 mg, Fat 31 g, Fiber 2.3 g, Protein 8.5 g, SaturatedFat 20.4 g, Sodium 598.3 mg, Sugar 3 g
BUTTER-STEAMED BROCCOLI WITH PEPPERY BREAD CRUMBS
Here is an easy, elegant broccoli dish. If you wish, make the crumbs by pulsing cubes of day-old French bread in a food processor, but really any type of bread crumbs will do.
Provided by David Tanis
Categories dinner, easy, quick, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Spread bread crumbs on a rimmed baking sheet and drizzle with olive oil. Bake until golden, about 10 minutes, turning pan and stirring crumbs occasionally to ensure even browning. Remove from oven and transfer crumbs to a bowl. Stir in black pepper and salt to taste. Set aside at room temperature.
- Cut off thick stems of broccoli and save for another purpose, such as soup. Cut broccoli tops into 3-inch-long spears of approximately equal size.
- Put a large skillet over medium-high heat. Melt butter, add broccoli spears and season with salt. Add 1 cup water, turn heat to high and cover skillet with a tight-fitting lid. Cook rapidly until firm-tender but still bright green, about 5 minutes. The broccoli should absorb all the butter and water. (If there is any buttery liquid left, spoon over broccoli just before serving.)
- Transfer broccoli to a serving platter or a large wide shallow bowl. Sprinkle generously with peppery crumbs. Using a vegetable peeler, shave Parmesan into rough shards and scatter over the top.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 421 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN, ARTICHOKE AND BROCCOLI BAKE WITH HERB BREAD CRUMBS
This one-dish dinner is indeed a casserole - but it's bright and light, and nearly effortless. Toss canned artichokes with capers, garlic and chicken stock, pour over chicken breasts and broccoli florets, then let the oven do the work. Canned artichokes are the main flavor builder here so opt for the firmer water-packed variety, which hold their shape better during cooking. While the casserole bakes, toast the panko bread crumbs and season them with dill. Serve the chicken with a squeeze of lemon for brightness and a sprinkle of herby bread crumbs for crunch.
Provided by Kay Chun
Categories dinner, easy, casseroles, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. In a 3-quart baking dish, combine chicken, broccoli florets and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, spread broccoli in an even layer and arrange chicken breasts on top.
- In a large bowl, combine artichokes, broth, capers, butter, garlic and 2 tablespoons oil and season with salt and pepper. Gently toss, then spoon mixture over chicken and broccoli. Bake until chicken is cooked through and artichokes are golden in spots, 30 to 35 minutes.
- Meanwhile, in a small skillet, heat remaining 1 tablespoon oil over medium. Add panko, reduce heat to medium-low and cook, stirring frequently, until golden and crisp, 8 to 10 minutes. Transfer to a bowl to cool, then stir in dill and season with salt and pepper.
- Divide chicken and vegetables among shallow bowls and spoon over some of the pan juices. Squeeze with lemon and top with dill bread crumbs.
BROCCOLI IN HERBED BUTTER
This economical side dish dresses up a plain vegetable to make it extra special for your family.-Norma Apel, Dubuque, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cook broccoli until crisp-tender. Melt butter; add lemon juice, onion, salt and herbs. Drain broccoli and place in a serving dish. Add butter mixture; stir to coat.
Nutrition Facts : Calories 51 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
BROCCOLI WITH HERBED BUTTER SAUCE
Cater to your family's tastes by using a favorite herb in this rich veggie sauce.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Number Of Ingredients 2
Steps:
- Trim off large leaves from broccoli; remove tough ends of lower stems. Wash broccoli; peel if desired. For spears, cut lengthwise into 1-inch wide stalks. For pieces, cut lengthwise into 1/2-inch-wide stalks, then crosswise into 1-inch pieces.
- Heat 1 inch water (salted if desired) to boiling in Dutch oven; add broccoli. Heat to boiling; reduce heat. Cover and simmer 10 to 12 minutes, stirring occasionally, until stems are crisp-tender.
- Prepare Herbed Butter Sauce while broccoli is cooking. Serve sauce over broccoli.
Nutrition Facts : Calories 125, Carbohydrate 6 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 105 mg
BAKED FISH WITH HERBED BREADCRUMBS AND BROCCOLI
Crispy breadcrumbs give baked fish an enticing texture. Find Portuguese rolls in the bread bins at the supermarket. If you like, save time by roasting the broccoli for later use in another dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees, with rack in upper third. On a rimmed baking sheet, toss broccoli, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Roast until broccoli is tender and lightly browned, 15 to 20 minutes, tossing halfway through.
- Meanwhile, in a food processor, pulse bread, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper until coarse crumbs form. Transfer breadcrumbs to a bowl and stir in butter with a fork.
- Coat another rimmed baking sheet with 1 tablespoon oil. Arrange fish on sheet and season with salt and pepper. Top each fillet with enough breadcrumbs to coat, pressing firmly to adhere. Bake until fish is opaque throughout and breadcrumbs are golden brown, about 8 minutes. Serve fish with broccoli and lemon wedges.
Nutrition Facts : Calories 344 g, Fat 18 g, Fiber 3 g, Protein 32 g
PANKO-PARMESAN ROASTED BROCCOLI
This roasted broccoli side dish is crunchy, salty, earthy, and super addicting! The crusty panko-Parmesan coating may add some calories but it's definitely a good way to introduce broccoli to anyone who says they don't like it, plus it satisfies a craving for fried food. Great served with steak, chicken, or fish.
Provided by NicoleMcmom
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with foil.
- Toss broccoli, bread crumbs, olive oil, garlic powder, lemon zest, salt, black pepper, and pepper flakes on the prepared baking sheet.
- Roast in the preheated oven for 10 minutes. Toss broccoli and continue to roast until golden brown around the edges and slightly crisp, but not mushy, about 10 more minutes.
- Remove from the oven. Immediately drizzle with lemon juice, then sprinkle with Parmesan cheese and serve.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 17.5 g, Cholesterol 4.4 mg, Fat 9.1 g, Fiber 4.1 g, Protein 7.3 g, SaturatedFat 1.9 g, Sodium 410.4 mg, Sugar 2.9 g
HERBED BREAD CRUMBS
This recipe for herbed bread crumbs is used to make Roast Chicken from chef Shannon Bennett's "My French Vue" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes enough for 1 roast chicken
Number Of Ingredients 5
Steps:
- Place all ingredients in the bowl of a small food processor; process until fine crumbs are formed.
BROCCOLI/ HERBED HOLLANDAISE SAUCE/ TOASTED BREAD CRUMBS
Executive Chef Govind Armstrong of Table Eight in Los Angeles prepares this dish with baby broccoli, a cross between broccoli & Chinese kale, also called broccolini. However, Marcia Kiesel chose to use baby broccoli. Food & Wine Magazine.
Provided by Manami
Categories Lemon
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 450°F
- In a small saucepan, melt the butter over low heat.
- Skim off the foam from the surface of the butter.
- Remove from the heat.
- In a food processor, pulse the bread to coarse crumbs.
- Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper.
- Bake for about 2 minutes, until golden brown.
- On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper.
- Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.
- Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer.
- In a stainless steel bowl, mix the egg yolks with the boiling water.
- Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute.
- Remove from the heat.
- Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms.
- Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper.
- Whisk in the mint and thyme.
- Transfer the broccoli to a platter; pour the hollandaise sauce on top.
- Sprinkle with the bread crumbs and serve.
PURPLE SPROUTING BROCCOLI WITH PARMESAN & HERBED CRUMBS
A superhealthy accompaniment to your Sunday roast
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 20m
Number Of Ingredients 9
Steps:
- Heat the butter and olive oil in a large frying pan. When the foaming subsides, add the white breadcrumbs and stir constantly over a high heat until crisp and golden. Season with sea salt and freshly ground black pepper and the chopped thyme leaves. Tip the mixture into a bowl and leave to cool, then stir in grated Parmesan.
- Add the purple sprouting broccoli to a pan of boiling salted water, so the water just covers it. Cook until tender, about 3-4 minutes. Drain and put back in the pan, drizzle with a little olive oil, season with salt and pepper and reheat, shaking gently.
- Arrange neatly on a warmed serving dish and scatter over the Parmesan crumbs. Garnish with lemon wedges and serve immediately.
Nutrition Facts : Calories 206 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium
BROCCOLI WITH HERBED BREAD CRUMBS
Interestingly, there's no garlic in this herb blend. This has onion salt, thyme, pepper, butter and lemon juice. Super easy! If you don't have onion salt use onion powder and salt or even seasoned salt.
Provided by Oolala
Categories Lemon
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook broccoli until tender-crisp and drain.
- Combine remaining ingredients and spoon over the broccoli.
- Serve.
Nutrition Facts : Calories 164.4, Fat 12.3, SaturatedFat 7.5, Cholesterol 30.5, Sodium 171.8, Carbohydrate 11.8, Fiber 0.5, Sugar 0.7, Protein 4
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