Seattle Gourmet Broccoli Recipes
WESTERN BROCCOLI
"The broccoli, kidney beans, tomato and cheddar cheese give this colorful salad a unique flavor that's absolutely delicious," raves Carol Rumsey of Jacksonville, Florida.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place 1 in. of water and broccoli in a skillet; bring to a boil. Boil for 1 minute. Cover and remove from the heat; let stand for 3-4 minutes or until crisp-tender. Drain and pat dry. In a serving bowl, toss the broccoli, tomato, beans, onion, cheese and salt. Drizzle with dressing; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 138 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 633mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
ROASTED BROCCOLI WITH GARLIC AND RED PEPPER
An easy Roasted Broccoli recipe with Garlic and Red Pepper
Categories Garlic Side Roast Vegetarian Quick & Easy Low Cal High Fiber Dinner Broccoli Healthy Low Cholesterol Vegan Potluck Bon Appétit Seattle Washington Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F. Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.
GOURMET CREAM OF BROCCOLI SOUP
Just enough for two people, easy to prepare, and freezes well. If freezing, do not add cream until ready to use.
Provided by Elizabeth Zyla
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 45m
Yield 2
Number Of Ingredients 8
Steps:
- Melt butter in pan, do not brown. Add vegetables, toss to coat with butter, then press parchment paper on top of vegetables--this is called "sweating"-- for better flavor. Put lid on pan and simmer very gently until vegetables have softened. Do not brown.
- Remove paper, add chicken stock, bring to a boil, then simmer until vegetables are soft.
- Put in blender and puree until smooth. Pour back in pan, add salt, pepper, and cream. Simmer gently, do not boil or cream will curdle, until heated through.
Nutrition Facts : Calories 453.3 calories, Carbohydrate 28.2 g, Cholesterol 112 mg, Fat 35 g, Fiber 5.1 g, Protein 9.8 g, SaturatedFat 21.4 g, Sodium 1003.8 mg, Sugar 5.1 g
SEATTLE GOURMET BROCCOLI
I made this casserole last night and it turned out nice. My family did not care for the almonds in it, but I have included them here because I thought the crunch was nice. It's a bit of a different broccoli casserole, but enjoyable nonetheless.
Provided by Barenakedchef
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook fresh broccoli in boiling, salted water until tender-crisp; drain and chop coarsely. (Cook frozen broccoli as directed on package, then drain). Make white sauce by blending 1/4 cup butter, flour, chicken stock base, and salt, then add milk and cook until thickened. Meanwhile, melt 6 tablespoons butter in 2/3 cup hot water and seasoning packet. Pour over stuffing mix in bowl. Add nuts and toss together. Turn broccoli into buttered 2 quart casserole. Pour white sauce over and top with stuffing. Press down slightly. Bake in hot oven (400 degrees) for 20 to 25 minutes.
Nutrition Facts : Calories 388.8, Fat 24.5, SaturatedFat 11.4, Cholesterol 46.9, Sodium 665.8, Carbohydrate 36.2, Fiber 8.1, Sugar 4.7, Protein 11
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