2:29 pm by Unknown
From : http://www.realsimple.com/food-recipes/browse-all-recipes/broccoli-dip-00000000001857/index.html
Makes 2 1/3 cups| Hands-On Time: 05m| Total Time: 05m
Ingredients
1 14-ounce bag frozen broccoli, thawed
1 cup low-fat cottage cheese
kosher salt
1 5-ounce package pita chips
Directions
Puree the broccoli, cottage cheese, and 1/8 teaspoon salt in a food processor until smooth. Serve with the pita chips.
2:27 pm by Unknown
From : http://www.gourmet.com/recipes/2000s/2007/12/broccoli-trees
Ingredients
2 lb broccoli, cut into 1 1/2-inch-wide spears
1 garlic clove
1 (19-ounce) can white beans such as cannellini, drained and rinsed
3/4 cup silken tofu (6 1/2 ounces), drained and gently rinsed
2 1/2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon ground cumin
Pinch of cayenne
Method
Blanch broccoli in a pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, 2 minutes, then drain in a colander. Immediately plunge colander with broccoli into an ice bath to stop cooking, then drain again. Spread broccoli out on a kitchen towel to dry. (Broccoli will still be crisp.)
With motor of a food processor running, drop garlic through feed tube and process until finely chopped. Add remaining ingredients (except broccoli) and 1/2 teaspoon salt and purée until smooth. Force dip through a fine-mesh sieve into a bowl, discarding solids. Serve broccoli with dip.
COOKS’ NOTE:
Broccoli can be cooked 1 day ahead and chilled in a sealed bag.
Dip can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.
5:57 pm by Unknown
From : http://www.yummly.com/recipe/external/Broccoli-And-Cheese-Calzone-Food-Network
Total Time: 35 min
Prep 15 min
Inactive 5 min
Cook 15 min
Yield: 4 servings
Level: Easy
Ingredients
1 (15-ounce) container part-skim ricotta cheese
8 ounces shredded part-skim mozzarella cheese
1 (10-ounce) package broccoli florets, thawed and drained
Salt
Black pepper
1 pound bread or pizza dough, thawed
2 tablespoons grated Parmesan
Directions
In a medium bowl, combine ricotta, mozzarella and broccoli. Mix well. Season with salt and black pepper.
Roll dough out to a 12-inch circle. Spread cheese filling over 1 side of circle, to within 1-inch of the edge. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal.
Preheat oven to 400 degrees F.
Transfer calzone to a large baking sheet sprinkle the top with cheese. Bake 15 minutes, until puffed up golden brown. Let stand 5 minutes before slicing.
12:45 pm by Unknown
From : bbcgoodfood
Prep: 10 mins
Cook: 15 mins
Serves 4
Ingredients
200g sprouting broccoli
1 tbsp vegetable oil
pinch asafoetida
1 tsp cumin seed
1 tbsp sesame seeds
1 large green chilli, finely chopped
½ tsp brown mustard seeds
6 curry leaves
1 medium onion, sliced
140g paneer cheese, cut into strips
1 tbsp grated ginger
2 garlic cloves, crushed
1 tsp lemon juice
½ tsp ground mace
Method
1.Trim the broccoli and boil or steam for 5-6 mins until tender but firm to the bite. Drain and cool under cold running water. Heat the oil in a wok or large frying pan, then add the asafoetida, cumin seeds, sesame seeds, chilli, mustard seeds and the curry leaves. Cook for 1 min until fragrant, then add the onion and cook another 2 mins.
2.Throw in the paneer, ginger and garlic, and season. Cook on a medium heat for 4-5 mins until the paneer turns golden. Add the broccoli and mix through the paneer and spices, then add lemon juice, mace and twist of pepper.
6:45 pm by Unknown
Ingredients
1/2 kg blanched broccoli florets
For the Chilli Vinaigrette:
1 Tbsp lemon juice
1 Tbsp pomegranate juice
1/2 tsp castor sugar
1 tsp crushed yellow mustard seeds
1/4 tsp dried chilli flakes
1 tsp chopped garlic
1 Tbsp oil
1 segmented orange
For the Curd Topping:
2 Tbsp hung curd
Grated rind of 1 orange
2 Tbsp orange juice
1 Tbsp vinegar
1 tsp tomato puree
1 tsp sugar, salt and pepper
Method
Whisk all Vinaigrette ingredients together.
Leave for 2 to 3 hours.
Combine curd topping with ingredients and season well.
Before serving, pour the Vinaigrette over the broccoli and top with curd dressing and orange segment.
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