Tag Archives: broccoli

Broccoli chowder

15 Feb

Broccoli chowder (adapted from Slow Cooker Broccoli and Cheese Soup at wellplated.com)

  • 1 c. carrots, julienne or grated
  • 1/2 white onion, finely diced
  • 4 to 5 c. broccoli, chopped
  • 3 garlic cloves, smashed and minced
  • 2 oz. cream cheese
  • 2 tsp. dried oregano
  • 1/4 tsp. grated nutmeg
  • 2 c. chicken or vegetable broth
  • 1/4 to 1/2 c. heavy cream
  • 1 c. milk
  • 1 c. meat (turkey/chicken), finely diced (optional)
  • 1/2 to 1 c. frozen corn (optional)
  • 1/2 c. rice (optional)

If using the slow cooker: Place carrots, onion, broccoli, garlic, cream cheese, oregano, nutmeg, and broth in the crockpot on high 2 hrs. or low 4-6 hrs. (until broccoli is tender). Add the heavy cream and milk, then puree until smooth. Let cook on high until warmed through, then add cheese, salt to taste and pepper. Can also add in meat, corn, and/or rice and heat until warmed through.

Broccoli and cauliflower casserole

2 Apr

Broccoli and cauliflower casserole

  • 1 medium head broccoli, chopped into small florets
  • 1 medium head cauliflower, chopped into small florets
  • 1 lb. ground meat (used grass-fed beef)
  • 1/2 onion, chopped
  • 6 Tbs. butter
  • 2 c. whole grain breadcrumbs
  • 1 tsp. italian seasoning
  • 1 tsp. garlic salt
  • 1/4 c. mayonnaise
  • 1/4 to 1/2 c. cheese (cheddar or parmesan, etc…), grated or cubed

Steam the broccoli and cauliflower until nearly soft.  Brown the meat with onion.  Place the broccoli and cauliflower in a buttered 9X13 pan.  Distribute butter on top.  Drain the meat and onion mix and place on top of the veggies.  Mix together the breadcrumbs, italian seasoning, garlic salt, mayonnaise, and cheese.  Place on top of meat/veggies mix.  Bake at 400 degrees for 15 min.

Broccoli and pasta with black bean sauce

20 Dec

1 1/2 tsp. olive oil

1-2 cloves garlic, crushed

1/2 onion, diced

2/3 c. vegetable stock or chicken broth or reserved pasta water

2 c. black beans

1 c. tomatoes, diced (optional)

1 c. spinach, chard, or kale (optional)

2-3 Tbs. pesto

1/8 tsp. red pepper flakes (optional)

4 c. broccoli

1 lb. pasta, cooked

grated parmesan cheese

Prepare pasta, add broccoli during the last 3-4 min. of cooking time.  Drain and reserve 2/3 c. pasta water if using for broth.

In large pot or skillet, saute onion and garlic in oil for a minute, then add broth, black beans, tomatoes, and pepper flakes.  Simmer ~5 min. or until starts to thicken (can add 1 Tbs. arrowroot to thicken).  Add spinach and pesto and set aside.

Combine sauce with pasta and broccoli, top with parmesan when serving.