Calling all broccoli recipes!

I like to experiment with my veggies and one way I love broccoli is to roast it in the oven. I take a cookie sheet and coat it with olive oil and spread the broccoli on it and roast at 400 for about 15-20 minutes. You can also in the last few minutes sprinkle parmesan cheese or cheddar over it and let it melt. It is very good and a hearty way to make broccoli.

i never eat broccoli, but the ironic thing is that my favorite soup happens to be broccoli soup, it is just delish.... now, i dont' have the recipe on hand now, but i do know this incredible site, that can give you really nice creamy broccoli soup recipes with lots of variations, so whatever you like, do check it out if you have the time. www.ichef.com just look under the soups tab, and go for the letter B or just enter broccoli soup in the search bar and you'll get a lot of options. enjoy.

Here are two that we enjoy. The second one is a great side dish to serve with any meal you prepare. The Quiche is also quite good, especially for a Sunday type Brunch. Let me know what you think. I hope you enjoy. I have a few more that we use if you are interested. Hubby's favorite veggie is broccoli. LOW FAT BROCCOLI AND CHEESE QUICHE 2 cups zwieback crumbs 1/2 teaspoon nutmeg 1/3 cup honey 2 cups fresh broccoli florets or frozen broccoli florets, thawed and drained 1/2 tablespoon unsalted butter substitute 1 cup chopped yellow onion 1/2 cup (4 ounces) shredded Alpine Lace® Reduced Fat Baby Swiss Cheese 1/2 cup (4 ounces) shredded Alpine Lace® Reduced Fat Colby Cheese 1 cup chopped red bell pepper 3/4 cup egg substitute or 3 large eggs 2 large egg whites 3/4 cup 2% low fat milk 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper Preheat the oven to 400ºF. Spray a 10-inch pie plate with nonstick cooking RICE & BROCCOLI 2 c. cooked rice 8 oz. jar Cheez Whiz 1 stick butter 3/4 c. minced onion 3/4 c. chopped celery 3/4 c. chopped green pepper 1 tbsp. parsley flakes 2 pkg. chopped frozen broccoli, thawed 2 cans cream of mushroom soup (undiluted) 1 c. grated cheese Mix hot cooked rice with Cheez Whiz. In separate pan saute 1 stick butter, onion, celery, green pepper and parsley flakes. Add broccoli. Combine all ingredients with mushroom soup. Put in 9 x 13 inch casserole pan and top with grated cheese. Bake in oven at 375 degrees for about 20 minutes. Can also be frozen and cooked later. ------------------------

I like to use broccoli in veggie stir fry and casseroles. Broccoli Casserole Recipe 2 1/2 steamed chopped broccoli 1 can mushroom soup 1 1/2 cup grated cheddar cheese 2/3 cup of margarine 1 cup herb seasoned bread crumbs Cook broccoli until tender, drain. In saucepan, heat mushroom soup and grated cheddar cheese, until cheese melts. Add cooked broccoli and stir. Put in baking dish. Melt margarine in pan and add seasoned bread crumbs. Stir until moist with margarine and put on top of broccoli. Bake at 350 F until bubbly, about 25-30 minutes. (I like to use vegan soup and soy cheese or at least low-fat versions of each to make the recipe healthier)

I like to steem it and put butter and garlic on it or saute it with some beef strips and oyster sauce and serve it over rice. Its also great dipped in ranch !

Not sure if you are still looking for recipes...but this is a great one from Alton Brown on the food network. I have always had good success with his recipes and this is a great one that can have a lot of variations. I like adding tuna or shredded chicken. Broccoli Casserole Recipe courtesy Alton Brown 1/2 cup mayonnaise 1/2 cup plain yogurt 1 1/4 cup shredded sharp cheddar cheese 1/3 cup blue cheese dressing 2 eggs 1/2 teaspoon salt 1 1/2 teaspoon fresh ground black pepper Flavor Pack from Ramen 6 cups broccoli, peeled stems and heads, chopped and blanched in salted water 12 ounces sliced mushrooms, Sauteed in 1 tablespoon butter 1 package chicken flavored Ramen noodles, broken up Preheat oven to 350 degrees F. In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.

Ingredients: 250 gm broccoli-cut small 2 tbsp oil 2 tsp mustard seeds 4-5 curry leaves 3-4 whole red pepper 1/8 tsp asafoetida powder 1 tsp cumin 50 gm ginger-shredded fine 2 tsp garlic-chopped fine 20 gm tamarind-soaked in 1 cup water and strained 2 tsp salt or to taste Method: Heat oil and add mustard, curry leaves, red pepper, asafoetida and cumin. When seeds start to splutter, add the ginger and garlic and saute till a light brown. Add the broccoli and saute over high heat a few times, then lower the heat, cover and cook till bite like. Add tamarind and salt, let it come to a boil and serve hot.