BROCCOLI TOASTS WITH MELTY PROVOLONE
A beautifully assembled toast can make a lovely light dinner. In this version, blanched broccoli is cooked in olive oil that's been infused with garlic and anchovies (always optional) until it's very tender, then it's piled onto toasted bread. Grated extra-sharp provolone, which is a nice complement to the mildly sweet broccoli, is sprinkled on top, then the toasts are broiled until the cheese is melted and golden brown. You can use cauliflower, broccoli rabe or thickly sliced sweet peppers in place of the broccoli, but be sure to cook your vegetables until they are velvety soft - it provides a nice contrast to the crunchy bread. While these toasts work well on their own, they make an equally good accompaniment to roast chicken or grilled fish.
Provided by Colu Henry
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil and blanch the broccoli for 2 to 3 minutes. Drain broccoli and pat dry.
- Heat the olive oil in a 12-inch tall-sided skillet over medium heat. Add the anchovies, if using, the garlic and red-pepper flakes and cook until the anchovies have dissolved and the garlic is fragrant, 1 to 2 minutes. Add the broccoli and cook, stirring occasionally until the broccoli is cooked down and very tender, about 8 to 10 minutes. Add a tablespoon or two of water, if needed, to help it along. Stir in lemon zest. Taste and season with salt and pepper, if needed.
- While the broccoli cooks, heat the broiler. Lay the bread on a large sheet pan and toast until golden, about 1 to 3 minutes a side depending on your oven. (Check often to make sure they don't burn.) Remove from oven and divide the broccoli mixture between the toasts. Scatter each toast with the grated provolone, return to oven and broil until the cheese melts and turns golden in spots, 1 to 3 minutes more. (Again, check often to make sure they don't burn.) Remove from oven and serve slices whole or cut in half.
BROCCOLI AND GARLIC-RICOTTA TOASTS WITH HOT HONEY
Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.
Provided by Claire Saffitz
Categories Bon Appétit Appetizer Hors D'Oeuvre Broccoli Bread Ricotta Garlic Vegetarian Honey
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place racks in upper and lower thirds of oven; preheat to 400°F. Arrange bread slices in a single layer on a rimmed baking sheet and drizzle with 2 Tbsp. oil. Toss on baking sheet to coat, then arrange again in a single layer. Place broccoli and garlic on another rimmed baking sheet and drizzle with remaining 4 Tbsp. oil. Season generously with salt and toss to combine.
- Place broccoli on top rack and bread on bottom rack and roast until bread is golden brown and crisp, 10-12 minutes. Remove bread from oven and continue to roast broccoli and garlic, tossing once, until broccoli is browned all over and garlic is tender, another 15-20 minutes. Let cool slightly.
- Meanwhile, whisk honey, vinegar, and red pepper flakes in a small bowl.
- As soon as garlic is cool enough to handle, squeeze cloves out of their skins and mash in another small bowl to form a paste. Add ricotta and mix well; season with salt and black pepper.
- Spread ricotta over toasts and top with roasted broccoli. Arrange on a platter and drizzle with honey mixture.
CURRIED BROCCOLI & BOILED EGGS ON TOAST
Eating eggs for breakfast will not only help keep you fuller for longer, they are a great source of protein and vitamin A which helps improve skin quality
Provided by Sophie Godwin - Cookery writer
Categories Breakfast, Brunch
Time 25m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C/gas 6. Mix together the spices and oil, then toss with the broccoli and some seasoning on a baking tray. Roast for 12-15 mins until tender.
- Meanwhile, bring a small pan of water to the boil, lower in the eggs and boil for 6-8 mins, depending on how you like them, then immediately rinse under cold water, peel and halve. Toast the bread, then spread with the yogurt. Top each slice with the roasted broccoli and an egg, then scatter over the pomegranate seeds.
Nutrition Facts : Calories 258 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium
CURRIED BROCCOLI CRANBERRY SALAD
Came up with this for a more exotic twist on the classic bacon broccoli salad, since many of us are vegetarians. Makes a great summer potluck dish, and a quick side to a world cuisine menu. Play with the type of curry powder you use to change up the base flavor.
Provided by MHarryman
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 2h20m
Yield 6
Number Of Ingredients 11
Steps:
- Mix broccoli, red bell pepper, cranberries, walnuts, and scallions together in a large bowl.
- Whisk mayonnaise, lime juice, vinegar, sugar, curry powder, and cayenne pepper together in a bowl until smooth; pour over broccoli mixture and toss to coat. Refrigerate salad until flavors blend, 2 hours to overnight. Toss well before serving.
Nutrition Facts : Calories 330.8 calories, Carbohydrate 18.8 g, Cholesterol 10.4 mg, Fat 28.6 g, Fiber 3.5 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 177.8 mg, Sugar 10.9 g
SPICY CURRIED BROCCOLI WITH TOASTED COCONUT
Curried Broccoli. Spicy Curried Broccoli with Toasted Coconut
Provided by Alyssa Brantley
Categories Sides
Time 20m
Number Of Ingredients 8
Steps:
- Trim broccoli into evenly sized florets.
- Peel ginger and mince.
- Halve onion and thinly slice.
- Measure all spices, coconut flakes and oil.
- Heat a large skillet over medium heat. Once hot add coconut flakes. Cook, stirring constantly, for 3 to 4 minutes, until edges begin to brown and coconut is fragrant. Remove from pan and set aside.
- Place skillet back on burner and add cooking oil. Once hot, add minced ginger, sliced onion, cumin seeds, curry powder and salt. Cook, stirring constantly for 1 to 2 minutes.
- Add broccoli florets and 2 tablespoons of water to pan. Stir to coat, cover, raise heat to medium high and cook 3 to 4 minutes until broccoli is tender.
- Remove from heat, transfer to a serving dish and top with toasted coconut flakes. Serve hot and Enjoy!
Nutrition Facts : Calories 119 kcal, Carbohydrate 11 g, Protein 4 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 9 mg, Sodium 332 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
CURRIED CHICKEN AND BROCCOLI TOPPING
Steps:
- In a large skillet heat the oil over moderately high heat until hot. Add the scallion, ginger and garlic and cook the mixture, stirring, 30 seconds. Add the chicken and cook the mixture, stirring, until no longer pink. Add the broccoli and cook, stirring, 1 minute more. Add the broth and bring the liquid to a boil, stirring. Simmer, stirring, until lightly thickened. Season with lemon juice and stir in cilantro. Serve over pasta.
CURRIED BROCCOLI WITH GRILLED TEMPEH
Provided by Food Network
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the rice: Thoroughly rinse the rice in a fine mesh colander. Combine the rice with 2 cups filtered water in a medium saucepan. Set the heat to high and bring to a full boil. Then reduce to a low heat and simmer. Cover the pan and cook until all the water is absorbed and the rice is tender and fluffy, 35 to 40 minutes. Remove the rice from the heat and allow it to sit covered for another 10 minutes.
- For the tempeh: In a medium saute pan or skillet, warm up the coconut oil. Gently grill the tempeh until golden brown, 5 to 7 minutes on each side. Remove it from the pan and dice into 1/2- to 1-inch cubes.
- For the curry: Place the sesame oil in a 3-quart saucepan over medium-high heat. Add the garlic, ginger and onion and stir frequently, cooking for 5 minutes. Add the grilled tempeh, coconut milk, agave nectar, nama shoyu, curry powder, cumin, turmeric, red pepper flakes and broccoli. Reduce to a low heat and simmer for 15 minutes more. Add the chopped cilantro last. Spoon the curry mixture over the cooked brown rice and garnish with cilantro leaves and black sesame seeds.
CURRIED BROCCOLI SALAD
We love this salad's crunch and color. It has the right combination of spices and a hint of sweetness from coconut and dried cranberries. This is one of our favorite end-of-garden recipes. -Nancy Fleming of Rainier, Washington
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients. Add the broccoli, onion, cranberries and walnuts; toss to coat. Cover and refrigerate for at least 1 hour before serving.,
Nutrition Facts : Calories 161 calories, Fat 9g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 239mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SAUTEED CURRIED BEEF AND BROCCOLI
Steps:
- Place broccoli in a large microwave-safe glass baking dish. Add 1/2 cup water, wrap tightly with plastic, and microwave on high for 8 to 10 minutes, or until just done. Set aside.
- Place rice and remaining 3 1/2 cups water in an 8-cup glass measuring cup or microwave-safe bowl. (Rice doubles in size during cooking, so choose a container large enough to accommodate it when cooked. ) Microwave uncovered on high for 10 minutes. Microwave uncovered on medium-low for 15 minutes more. Or use the rice setting on your microwave if you have one. Do not stir at any time during the cooking process. Season with salt to taste. Fluff with a fork. Set aside.
- Heat peanut oil in a large nonstick pan over medium-high heat until hot but not smoking. Add onion and cook, stirring often, until crispy and just wilted, 3 to 4 minutes. Add beef and cook, stirring often, 3 to 4 minutes. Add garlic, ginger, brown sugar, curry powder, broth or water, and soy sauce. Bring to a boil, then reduce heat to a steady simmer. Cook, stirring often, until sauce has thickened slightly. Add broccoli and cook until just heated through. Serve immediately with rice.
- Morph:
- Yes, you can use chicken, pork, or shrimp instead of beef.
- Up the good calories:
- Cauliflower, sliced red, green, and orange bell peppers, snow, snap, or sugar peas, green beans, bamboo shoots, and carrots are all great in this dish.
CURRIED BROCCOLI SALAD
Quick broccoli salad without the bacon. And it cuts even more fat by using mostly nonfat yogurt. Perfect as a cookout side dish or to portion out for weekday lunches.
Provided by Geminidipity
Categories Broccoli Salad
Time 3h20m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk Greek yogurt, mayonnaise, vinegar, curry powder, honey, onion powder, salt, and pepper together in a bowl. Taste and adjust seasonings to your flavor preference.
- Combine broccoli, currants, and sunflower seeds in a large resealable container. Add 1 to 1 1/2 cups dressing. Cover and shake to coat. Reserve remaining dressing for another use.
- Chill in the refrigerator for 3 hours before serving.
Nutrition Facts : Calories 292.4 calories, Carbohydrate 36.9 g, Cholesterol 3.5 mg, Fat 14.2 g, Fiber 6.2 g, Protein 10 g, SaturatedFat 1.7 g, Sodium 101.6 mg, Sugar 26.7 g
CURRIED BROCCOLI TOASTIES
This is a weeknight family favorite. Hey, it's quick, healthy, and very delicious! It's altered from a recipe in an old Fit for Life book. I use veganaise, but it works just as well with mayonnaise, and you can use whatever type of bread you have available. These sandwiches can be served on their own or with soup or salad.
Provided by bilious_pigeon
Categories Lunch/Snacks
Time 17m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 9
Steps:
- Steam the broccoli for about 7 minutes, or until bright green and soft.
- Sauté the onions in 1 tbsp of oil until translucent. Add the curry powder, and sauté for 1 minute more.
- Combine the broccoli, onions, and veganaise, salt and pepper in a large bowl, stir, and mash until broccoli is well crushed. (Great way to take out your frustrations!).
- Take the filling and assemble four sandwiches. (Be generous with the filling!) Brush one side of each sandwich with olive oil.
- Grill (olive oil side down, duh!) in a frying pan until lightly brown, and brush the other side with oil. Flip and brown the other side.
- Slice each sandwich into quarters and serve!
Nutrition Facts : Calories 216.3, Fat 6.7, SaturatedFat 1.1, Cholesterol 1.5, Sodium 693.1, Carbohydrate 34.2, Fiber 4, Sugar 4.7, Protein 6.6
More about "curried broccoli toasties recipes"
BROCCOLI AND TOFU PATTIES - MINISTRY OF CURRY
From ministryofcurry.com
BROCCOLI AND RICOTTA TOASTS WITH HOT HONEY RECIPE
From bonappetit.com
BROCCOLI STIR FRY RECIPE | BROCCOLI CURRY | INDIAN BROCCOLI …
From indianhealthyrecipes.com
BROCCOLI CHEESE TOASTIES - STETTED
From stetted.com
BROCCOLI CURRY (INDIAN STYLE) - A HEDGEHOG IN THE KITCHEN
From ahedgehoginthekitchen.com
SIMPLE CURRY ROASTED BROCCOLI (INDIAN BROCCOLI + OTHER …
From plantbasedonabudget.com
BROCCOLI CURRY - HEALTHIER STEPS
From healthiersteps.com
BROCCOLI CURRY RECIPE - VEGETARIAN CURRIES BY THE CURRY GUY
From greatcurryrecipes.net
ROASTED BROCCOLINI RECIPE | SOUTHERN LIVING
From southernliving.com
CURRY BROCCOLI SALAD WITH RED GRAPES, AND ALMONDS
From foodieonboard.com
CURRY ROASTED BROCCOLI - SONI'S FOOD
From sonisfood.com
CRISPY ROASTED BROCCOLI WITH TAHINI SAUCE RECIPE - BON APPéTIT
From bonappetit.com
CURRIED BROCCOLI TOASTIES RECIPE - WEBETUTORIAL
From webetutorial.com
CURRIED BROCCOLI & BOILED EGGS ON TOAST RECIPE - FOOD NEWS
From foodnewsnews.com
CURRIED CHICKEN BROCCOLI CASSEROLE - JEANIE AND LULU'S KITCHEN
From jeanieandluluskitchen.com
SPICY CURRIED BROCCOLI WITH TOASTED COCONUT | STALKERVILLE
From stalkerville.net
CURRIED BROCCOLI & CHICKPEA SALAD - WICKED WELLBEING
From wickedwellbeing.com
CURRIED BROCCOLI AND CHICKPEA SAUTé | MICHELLE DUDASH, RD
From michelledudash.com
VEGAN CURRIED BROCCOLI CHICKPEA SALAD – MY ROI LIST
From myroilist.com
VEGAN CURRIED BROCCOLI CHICKPEA SALAD - FEEDING VEGANS
From feedingvegans.com
CURRIED BROCCOLI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CURRIED COUSCOUS WITH BROCCOLI AND FETA RECIPE | MYRECIPES
From myrecipes.com
CURRIED SHEET PAN BROCCOLI WITH PEANUTS AND TAHINI
From 101cookbooks.com
CURRIED BROCCOLI & BOILED EGGS ON TOAST – COOKER APP
From cookerapp.com
OVEN ROASTED BROCCOLI WITH GARAM MASALA - EASY RECIPE ... - THE …
From greatcurryrecipes.net
ROASTED TILAPIA AND BROCCOLI SHEET PAN DINNER - NO ... - NO PLATE …
From noplatelikehome.com
CURRIED BROCCOLI SLAW RECIPE | RECIPELAND
VEGAN CURRIED BROCCOLI CHICKPEA SALAD - AMBITIOUS KITCHEN
From ambitiouskitchen.com
CURRIED BROCCOLI SLAW – RECIPES FOR THE COOK
From recipes4thecook.com
CURRIED OMELETTE WITH BROCCOLI AND SUN-DRIED TOMATOES
From savorytooth.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #lunch #vegetables #vegan #vegetarian #dietary #sandwiches #broccoli
You'll also love