Posts Tagged ‘Broccoli’

Leftover Turkey, Mashed Potato, and Broccoli Puff Pastry Pie with Cheddar Sauce

Monday, November 17th, 2014

Leftover Turkey, Mashed Potato, and Broccoli Puff Pastry Pie with Cheddar Sauce

The weekend after Thanksgiving is always pretty hectic around here. (more…)

Balsamic-Roasted Broccoli

Wednesday, October 23rd, 2013

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I’m always surprised when someone tells me they don’t like broccoli…it’s one of my favorite green veggies!

Not to mention, broccoli cooks up super quick, is fabulous in risotto, and goes so well with cheese (or vegan “cheese” sauce!). Plus the florets look like little trees. What’s not to love?

When I ask why they don’t like it, the most common response I get is I guess I’m just sick of it…I need new ideas!

Well, there’s no way I can hear that and not come to the rescue. (more…)

Broccoli Divan {Vegan; Grain-Free; Gluten-Free}

Thursday, January 17th, 2013

DSC_9309(small)One of the monthly cooking groups I’m in, the 5 Star Makeover group, has had a bit of a makeover itself and is now the Creative Cooking Crew of 24 talented bloggers, hosted by Laz of Lazaro Cooks and Joan of Foodalogue. Group member Trix from Tasty Trix chose the theme for our first month: “Choose one of your favorite rich, heavy, fatty animal-protein-based meals and give it a healthy VEGAN spin.”  It’s a theme I was pretty happy with, as I’m no stranger to developing vegan recipes (Refried Lentils, Spinach & Bulgur Wheat Stuffed Red Peppers, and Pumpkin Chickpea Curry have been a few favorites in my house). Thinking it would be fun and easy, I was pleased with this theme.

But when it came time to actually choose something to make it was a bit harder than I expected. (more…)

Chicken & Broccoli Lunch Bowl in 10 Minutes

Tuesday, October 23rd, 2012

Let’s talk a little about weekday lunches. (Because really, unless I have a lunch date out, lunch is usually my most boring meal of the day.) (more…)

Broccoli Cheddar Bites with Honey Mustard Dipping Sauce

Monday, July 16th, 2012

When it comes to eating out, I generally prefer small, locally owned restaurants.  They’re unique, charming, and full of heart and soul.  Not only does patronizing them support local businesses (many times right down to the food sourcing), but I’ve found that their food quality is so much better in general.

When I was a kid my parents loved chain restaurants with a passion (and I mean in a strange, over-the-top way that had no rhyme or reason to it).  The Original Roadhouse Grill was their absolute favorite, and it was their go-to spot no matter what the occasion.  Except if it was a lunchtime celebration, in which case they headed to T.G.I. Friday’s (no idea why they made this distinction, lol!).  They also had a few other favorite chains and Bennigan’s was one of them.

I don’t remember much of the food from these places, but there is something from Bennigan’s I do remember:  broccoli cheddar bites. (more…)

Broccoli-Cheddar Risotto & A Book Review

Friday, February 10th, 2012

In my wildest dreams it never dawned on me that delicious dinners could be made with only five ingredients.  Breakfast with five or less is easy with things like Greek yogurt topped with berries and a drizzle of honey, a bowl of oats with milk, fruit, and nuts, or a bagel with lox, cream cheese, red onion, and capers…even a veggie omelet for the most part probably has less than five ingredients, but I think dinner with five ingredients is pretty impressive.  That’s why I was intrigued when I recently was offered a review copy of Robin Miller’s Robin Takes 5, which is a cookbook of 500 recipes with five ingredients or less and 500 calories or less. (more…)

Spicy Garlic Broccoli (Italian Broccoli)

Thursday, January 6th, 2011

Ok, I know what you’re thinking.  She overcooked the broccoli and her camera broke…all on the same day.  Or after reading that maybe you thought, wait, what?!  That undistinguishable mush is broccoli?!  I concede both points, it is overcooked and it is broccoli.  But hear me out, there’s a method to my madness, I promise.  (And despite the appearance of these pictures, my camera didn’t break, lol!) (more…)

Crispy Parmesan Broccoli & A Giveaway

Friday, October 29th, 2010

On a cold, rainy night, nothing says comfort like a warm blanket and a good movie; of course, along with a good movie comes something to munch on.  Instead of reaching for a bowl of popcorn, I made Crispy Parmesan Broccoli…tastier than popcorn and equally addictive. (more…)

Cheesy Broccoli White Pizza

Saturday, July 18th, 2009

I can’t think of a more comforting food than pizza at the end of a long week…hot from the oven, oozing cheese, with crust that’s crispy outside and soft inside…the whole house filled with the smells of Italy (or your favorite pizza place, close enough, right?)…

 

I usually make thin-crust pizza, but for some reason I was dying for thick-crust, and this pizza did not disappoint.  I made my own dough (it literally took less than 5 minutes to make – of course, not counting rise time – and it required no kneading!), but if you want you can buy pre-made dough.  You can switch up the toppings and add whatever you like (any veggies would be great), or you could even use tomato sauce if you don’t want a white pizza.

 

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Cheesy Broccoli White Pizza

 

(Yield:  1 pizza, ~15” in diameter)

 

Pizza Toppings:

6 oz reduced-fat mozzarella cheese, shredded

1 ½ c reduced-fat ricotta cheese

1 small onion, thinly sliced and softened in the microwave for ~2 minutes (stirring occasionally)

2 c broccoli, steamed until crisp-tender

½ tsp salt

¼ tsp pepper

1 tsp dried basil

½ tsp garlic powder

½ tsp dried oregano

1 TB olive oil (optional, to brown up the top of the pizza)

 

Thick-Crust Pizza Dough (Adopted from Delish.com):

1 c all-purpose flour

1 c whole wheat flour

1 tsp sea salt

2 ¼ tsp instant yeast

1 tsp sugar

~1 c water

2 TB olive oil

Cooking spray

 

Round pizza stone (~15” in diameter…or whatever pan you have to cook pizza)

 

In a food processor, pulse together the flours, salt, instant yeast, and sugar; once combined, stream the olive oil in through the feed tube (while still pulsing), then slowly stream in as much water as needed for the dough to form a ball (the dough might not need all of the water).  Spray a large bowl with cooking spray and transfer the ball of dough to the oiled bowl.  Cover the bowl with a damp towel and let it rise for an hour in a warm, draft-free place (the ball should double in size).  Punch the dough down, cover it, and let it rise for another 30 minutes.  Roll the dough out to the size of your pan, using flour as needed. 

 

Preheat the oven to 475F.  Transfer the dough to your pizza stone and spread it out; poke the dough several times with a fork and then let it rest for ~10 minutes.  Spread the ricotta on the dough; on top of the ricotta, evenly sprinkle the salt, pepper, basil, garlic powder, and oregano.  Layer the broccoli and onion, then sprinkle the cheese on top.  If desired, drizzle 1 TB of olive oil over the pizza.  Bake the pizza for 15-20 minutes or until the crust is light golden brown and the top is browned in places.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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