Tuesday, January 31, 2012

9 Easy Ideas For Broccoli-Under 30 Minutes!

**found in Real Simple Magazine, September 2011 issue

Who doesn't need 9 different ways to cook broccoli??!  Many of us are busy working women/men and do not have time to make a fancy meal.  Many of us have children and have a family to feed, and these quick recipes from magazines like Real Simple are exactly what we need.  So thank you Real Simple Magazine for doing the leg work for us!  Now all we have to do is cook our meals!  So let's get cooking!!

"Memo to those folks who think of Broccoli as boring, bland, blech:  These delicious side dishes are here to change all that.  (Can you say Broccoli Gratin"?).

Broccoli and Pepper Stir Fry:
Total cooking time: 20 minutes/serves 4

Cook 1 chopped bell pepper, 1 bunch broccoli (cut into florets; 6 cups), 1 bunch scallions (sliced) and 1 tbsp. grated fresh ginger in canola oil in a large skillet over medium-high heat, tossing often, until the broccoli is crisp-tender, 3-5 minutes.  Add 1/4 cup each water and gf hoisin sauce and cook, tossing, until tender 2-3 minutes.  Sprinkle with toasted sesame seeds.  **for gf hoisin try San-J They do not have Hoisin sauce, but any of their Asian sauces will do).

Grilled Broccoli and Lemons:
Total time: 20 minutes/serves 4

Cut 1 bunch broccoli into 8 large spears and cut 2 lemons into quarters.  In a large bowl, toss with 2 tbsp. olive oil; season with salt and pepper.  Grill the broccoli and lemons over medium heat, turning occasionally, until tender and lightly charred, 10-15 minutes.  Squeeze the lemons over the broccoli and drizzle with additional olive oil.

Curried Broccoli Couscous-Converted into Quinoa for the gluten-free:
Total time: 20 minutes/serves 4

Cook 1/4 bunch finely chopped broccoli (about 1 1/2 cups) in olive oil in a large saucepan over medium-high heat, tossing, until tender, 2-3 minutes.  Add 1 cup canned chick peas (rinsed), 1 cup water, 1/3 cup golden raisins, 1 tsp. curry powder, and 1/2 tsp. kosher salt and bring to a boil.  Stir in 3/4 cup quinoa (red-nutty flavor), cover, remove from heat and let steam 5 minutes.  Fluff with a fork.

Broccoli and Blue Cheese Salad (may be sensitive for some Celiac's):
Total time: 15 minutes/serves 4

Steam 1 bunch broccoli (cut into florets; 6 cups) until tender, 5-7 minutes; rinse with cold water to cool.  Meanwhile, in a small bowl, mix together 1/4 cup buttermilk, 2 tbsp. sour cream, 2 oz. crumbled blue cheese, 1 sliced scallion, and 1/2 tsp. cider vinegar; season with salt and pepper.  Top the broccoli with the buttermilk dressing and 1/2 toasted walnuts.

Mashed Potatoes and Broccoli:
Total time: 20 minutes/serves 4

Steam 1/2 bunch finely chopped broccoli (3 cups) and 1 pound Yukon gold potatoes (peeled and cut into 1/2 inch pieces) until very tender, 10-12 minutes.  Drain well and mash with 1/4 cup sour cream and 4 tbsp. softened butter.  Season with salt and pepper.

Sauteed Broccoli, Tomatoes and Bacon:
Total time: 25 minutes/serves 4

Cook 4 slices bacon (cut into 1-inch pieces) in a large skillet over medium heat, stirring often, until crisp, 6-8 minutes; transfer to a plate.  To the skillet, add 1 bunch broccoli (cut into florets; 6 cups) and 1 cup cherry tomatoes (halved).  Cook, tossing often, until broccoli is tender, 8-10 minutes; season with salt and pepper and sprinkle with the bacon.

Broccoli Gratin w/ Crispy Onions:
Total time: 30 minutes/serves 4

Cook 2 tbsp. each butter and gf all purpose flour (try Bob's Red Mill GF Flours) in a saucepan over medium heat, whisking, for 1 minute.  Whisk in 2 cups whole milk.  Add 1 bunch chopped broccoli (6 cups); season with salt and pepper.  Simmer until tender, 8-12 minutes.  Add 1 cup grated Fontina, transfer to a baking dish, and top w/ 1 cup french-fried onions.  Bake at 350 until browned, 5-7 minutes.
**Oddly this recipe does not advise on how to make the french fries, but by gauging the picture it looks like the onions are sliced and coated in butter and gf flour and then put in the oven at 350.  Try that.

Broccoli, Orange and Olive Salad:
Total time: 15 minutes/serves 4

Steam 1 bunch broccoli (cut into florets; 6 cups) until tender, 5-7 minutes; rinse with cold water to cool.  In a large bowl, toss with 1/4 cup pitted kalamata olives, chopped, 2 tbsp. olive oil, and the grated zest and cut-out segments from 1 orange (squeeze in any juice remaining in the membranes); season with salt and pepper.

Parmesan Roasted Broccoli and Onions:
Total time: 30 minutes/ serves 4

Toss 1 bunch broccoli (cut into florets; 6 cups) and 1 small red onion (cut into wedges) with 2 tbsp. olive oil and 1/2 cup grated Parmesan cheese on a rimmed baking sheet; season with salt and pepper.  Roast at 425 degrees, tossing once, until tender.  Give or take 20-25 minutes.

Well that you have it!  That's 9 recipes.  There would have been a tenth to this article but I accidentally ripped the page out of the magazine too abruptly and cut off the other recipe.  

Enjoy! xoxo Julie



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