Cottage Cheese And Broccoli Sprinkled With An Almond Topping Recipes

PASTA WITH ROASTED BROCCOLI, ALMONDS AND ANCHOVIES

Pasta With Roasted Broccoli, Almonds and Anchovies image

This no-fuss weeknight pasta makes marvelous use of basic ingredients found in almost every kitchen - and calls for some smart multitasking: Get the broccoli roasting while the pasta cooks, then create an easy emulsified sauce using butter, anchovies, red-pepper flakes, lemon juice and a splash of pasta cooking water. A sprinkle of toasted almonds provides texture and crunch. This dish is endlessly adaptable: Go for cauliflower instead of the broccoli (or a combination of the two); use parmesan or any other hard cheese in place of pecorino; opt for walnuts or pistachios instead of the almonds - or bypass nuts altogether and use toasted panko or breadcrumbs. If you don't have campanelle or fusilli, that's fine too. Any pasta with plenty of nooks and crannies to capture the buttery sauce will do.

Provided by Colu Henry

Categories dinner, lunch, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds broccoli, cut into bite-size florets, stems cut into 1/2-inch slices
2 tablespoons olive oil
Kosher salt and black pepper
1 pound shaped pasta, such as campanelle or fusilli
1/2 cup chopped almonds
8 tablespoons unsalted butter (1 stick)
6 to 8 anchovy fillets, roughly chopped
2 garlic cloves, chopped
1/2 teaspoon red-pepper flakes
1/3 cup fresh lemon juice
Grated pecorino, for serving (optional)

Steps:

Heat the oven to 425 degrees. On a large sheet pan, toss the broccoli with the olive oil. Season generously with salt and pepper and toss again. Spread the mixture in an even layer and roast until crisp and lightly browned, tossing halfway through to ensure even cooking, 20 to 25 minutes.
Meanwhile, bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil and cook the pasta according to package instructions until it's just short of al dente. Reserve 1 cup pasta water and drain.
In a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, 4 to 5 minutes. Set the almonds aside and wipe out the skillet.
In the skillet, melt the butter over medium heat. Stir in the anchovies, garlic and red-pepper flakes and cook, stirring frequently, until the anchovies have melted into the sauce and the garlic is fragrant, about 2 minutes. Add 1/2 cup of the reserved pasta water along with the lemon juice and simmer until it emulsifies, 2 to 3 minutes.
Add the pasta and toss to coat, adding more pasta water as needed. Stir in the roasted broccoli and gently toss and season to taste with salt and pepper. Top with the toasted almonds and serve with cheese, if you'd like.

Nutrition Facts : @context http, Calories 579, UnsaturatedFat 14 grams, Carbohydrate 68 grams, Fat 28 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 568 milligrams, Sugar 5 grams, TransFat 1 gram

BROCCOLI & COTTAGE CHEESE CASSEROLE

Broccoli & Cottage Cheese Casserole image

I found this recipe in a cookbook given to me for Christmas called "Irish Cooking". The casserole is really simple to make, and it has an almost quiche-like texture to it. The original recipe called for regular cottage cheese, but we actually had FAT FREE on hand. I don't think it took away from the flavor of the dish at all. This dish might also be nice served at brunch or breakfast.

Provided by Kozmic Blues

Categories Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 (10 ounce) packages frozen chopped broccoli, thawed and drained
1 (16 ounce) container fat-free cottage cheese
1 1/2 cups cheddar cheese, grated
4 eggs, lightly beaten
4 tablespoons butter, melted
salt and black pepper, to taste

Steps:

Preheat oven to 350°.
Mix thawed broccoli and remaining ingredients in a large bowl.
Pour into a 2-quart casserole dish.
Bake 40 minutes or until eggs are set and casserole is heated through.

Nutrition Facts : Calories 308.2, Fat 20.7, SaturatedFat 12, Cholesterol 179.3, Sodium 561.7, Carbohydrate 10.2, Fiber 2.8, Sugar 3, Protein 21.8

COTTAGE CHEESE AND BROCCOLI SPRINKLED WITH AN ALMOND TOPPING!

Cottage Cheese and Broccoli Sprinkled with an Almond topping! image

Make and share this Cottage Cheese and Broccoli Sprinkled with an Almond topping! recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3 tablespoons oil
500 g cottage cheese, cubed
1 spring onion, washed and chopped
1 clove garlic, peeled and crushed
250 g broccoli, washed and broken into florets
2 teaspoons cornflour
1 cup water
1 teaspoon red chili powder
1 maggi vegetable stock cube
1/4 cup chopped pineapple
2 tablespoons light soy sauce
1 teaspoon hot chili sauce
1/4 cup blanched almond, cut thinly (to garnish)

Steps:

Heat oil in a wok.
Saute the cottage cheese cubes in it lightly.
Remove from wok and keep on clean paper kitchen napkins to drain.
Heat the remaining oil in a pot.
Saute garlic in it for a minute.
Add spring onion and broccoli.
Stir-fry for 3-5 minutes.
Add cottage cheese cubes, cornflour blended in a little water, a vegetable stock cube, pineapple, soy amd chilli sauce.
Stir and cook until the gravy thickens.
Add an additional stock cube if desired now and cook until it completely dissolves.
Sprinklee with almonds.
Serve hot.

Nutrition Facts : Calories 322.6, Fat 21.4, SaturatedFat 4.2, Cholesterol 24, Sodium 1084, Carbohydrate 14.3, Fiber 3.2, Sugar 6.6, Protein 20.7

PURPLE SPROUTING BROCCOLI WITH ALMONDS

Purple sprouting broccoli with almonds image

The best way to eat greens: tender and topped with crunchy almonds. This simple side of broccoli makes a great accompaniment to Sunday roast

Provided by Mark Sargeant

Categories Side dish

Time 13m

Number Of Ingredients 3

Ingredients

450g purple sprouting broccoli or thin-stemmed broccoli, tough stems removed
3 tbsp olive oil
25g flaked almonds , toasted

Steps:

Bring a large pan of salted water to the boil. Toss in the broccoli and cook for 2-3 mins until tender, then drain and set aside. Serve at room temperature with the oil drizzled over and the flaked almonds sprinkled on top.

Nutrition Facts : Calories 94 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

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Cottage Cheese And Broccoli Sprinkled With An Almond Topping Recipes

PASTA WITH ROASTED BROCCOLI, ALMONDS AND ANCHOVIES

BROCCOLI & COTTAGE CHEESE CASSEROLE

COTTAGE CHEESE AND BROCCOLI SPRINKLED WITH AN ALMOND TOPPING!

Make and share this Cottage Cheese and Broccoli Sprinkled with an Almond topping! recipe from Food.com.

PURPLE SPROUTING BROCCOLI WITH ALMONDS

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