Cooking Challenge: Broccoli

inskydiamonds

Welcome to the fifty-third round of the cooking challenge! This challenge comes to us from jennarandhayes winner of the beverage cooking challenge.



This week's challenge is BROCCOLI.

These are the rules for the challenge:

1. You don't need to have created the recipe from scratch, but you DO need to make it.
2. Voting will be put up for the challenge and the winner of the challenge will pick the next ingredient to be used.
3. Pictures are encouraged but not required. If you want to post a picture upload it on a website like photobucket.com or tinypic.com . If there's any questions about how to do that, don't be shy to ask me.
4. You do need to post the recipe you used so other people can try it too, if they so please.
5. If you used a recipe from another source give credit to the original creator!
6. Your recipe can be a breakfast, lunch, dinner, snack, or dessert! Anything!

Fill out the following form to play:

NAME OF RECIPE:
INGREDIENTS:
DIRECTIONS:
CALORIES PER SERVING:
HOW MANY IT SERVES:
OPINIONS ON HOW IT TASTED, ETC:
PICTURE (optional):

Voting for this challenge will begin next Saturday October 29th at 5PM Pacific Standard Time.

yeahthatpaula

Alright! So I found this recipe a few years back on the Kalyn's Kitchen blog. On this blog, they are called "egg muffins". Sure, they are eggs, and you cook them in a muffin pan.

I modified them (added the broccoli) and call them "Egg and Broccoli Mini-Frittatas."

You will need:
1 dozen eggs
Broccoli - Raw, 6 cup, chopped
Trader Joes - Low Fat Grated Cheese
Superior Touch Better Than Boullion - Chicken Base, 1 tsp
Olive Oil Spray
Oil - Olive, 1 tablespoon

Muffin Pan (I use a silicon muffin pan), spray each muffin cup with olive oil spray. Preheat oven at 350 degrees.

Broccoli:
Sautee broccoli in 1 tablespoon olive oil until bright green (a few minutes). Add 1/2 cup HOT water with chicken boullion added. Simmer on high heat until water evaporates (a few minutes). Add to muffin pan. Sprinkle a little bit of cheese on top of broccoli in each muffin cup. I probably used 3/4 cups for the entire batch.

Beat eggs, add pepper if you like pepper (I do). Pour eggs in each muffin tin.

Place in oven. Bake for 20 minutes until eggs are puffy and done. Let cool. Place in tupperware container or plastic baggies. Microwave two for 45 seconds each morning and and you will have a scrumptious breakfast for 6 days. Add Tapatio hot sauce (or whatever hot sauce you like, Tapatio is superior in my opinion).

This is roughly 264 calories, 7g carbs, 19g of fat, 19g protein, 2g fiber per serving. You can substitute eggs with egg whites or egg beaters if you like. It's all good.

Edited to add, of course this recipe is not exact. I'm not good at measuring.

nybor101

Sounds yummy!!!!!:happy:

meagalayne

Bump! I've got a fresh bunch in the fridge... Now I just need to use it!:bigsmile:

eleanoreb

bump!!

inskydiamonds

Share your broccoli recipes

Wynterbourne

Snagged from an old copy of Vegetarian Times. I will sometimes substitute the olive oil with cooking spray if I want/need to lighten the calories on that particular day, but obviously it tastes better with the olive oil. Haven't made it recently so I don't have a picture at the moment. Might try to make it in the next few days and add one. I'm not big on spicy foods in general, but this has just enough balance of zing and tartness for even me to enjoy.


Spiced Orange Broccoli

4 servings

Ingredients:

2 Tbsp Olive Oil
2 Garlic Cloves, minced
1/3 Cup Shallots, minced
1/4 Tsp Red Pepper Flakes
3 Cups Broccoli Florets, chopped
1/3 Cup Orange juice, freshly squeezed
1 Tsp Balsamic Vinegar
1/4 Tsp Salt
1 1/2 Tbsp Orange Zest
1/4 Tsp Sesame Oil
Black Pepper, to taste

Directions:

1) In large sauté pan, sauté olive oil, garlic, shallots and red pepper flakes over medium heat. Stir frequently for about 5 minutes, just until garlic and shallots are soft, being careful not to burn!
2) Add the chopped broccoli to pan and sauté 1 minute. Add the orange juice, vinegar and salt. Cover pan, and steam for 3-4 minutes ONLY until broccoli is tender. Do not overcook. The broccoli once cooked, should be firm-tender and very green.
3) Stir in orange zest and toasted sesame oil. Serve immediately. Garnish with freshly cracked black pepper if desired.

Nutrition:

Calories: 127.3

Total Fat: 8.8 g
Cholesterol: 0.0 mg
Sodium: 199.1 mg
Total Carbs: 11.3 g
Dietary Fiber: 2.8 g
Protein: 3.2 g

Laura_beau

Sesame stir fried broccoli:

Serves 2- approx 80 cals per serving.

1 head broccoli, chopped into florets
1 red chilli, deseeded and chopped
1 tsp fresh ginger, crushed/minced
1 clove garlic, crushed/minced
20 sprays low cal spray oil
1 tbsp light low sodium soy sauce
1 tsp sesame oil
2 tsp sesame seeds

stir fry the broccoli in the spray oil with the ginger, garlic & chilli. Dress in the sesame oil & soy sauce and sprinkle with the sesame seeds.

Serve on its own or with noodles & chicken/fish/beef strips.

gilltaitt

mmmmmm I love broccoli! Can't wait to read all these!

inskydiamonds

More broccoli? Voting starts tomorrow!

Maryee71

:flowerforyou:

midwifekelley2350

i just love to cut into florets, drizzle with a little bit of olive oil, salt and pepper and roast in oven or wrap it in foil packs and put on grill

yeahthatpaula

Alright! So I found this recipe a few years back on the Kalyn's Kitchen blog. On this blog, they are called "egg muffins". Sure, they are eggs, and you cook them in a muffin pan.

I modified them (added the broccoli) and call them "Egg and Broccoli Mini-Frittatas."

You will need:
1 dozen eggs
Broccoli - Raw, 6 cup, chopped
Trader Joes - Low Fat Grated Cheese
Superior Touch Better Than Boullion - Chicken Base, 1 tsp
Olive Oil Spray
Oil - Olive, 1 tablespoon

Muffin Pan (I use a silicon muffin pan), spray each muffin cup with olive oil spray. Preheat oven at 350 degrees.

Broccoli:
Sautee broccoli in 1 tablespoon olive oil until bright green (a few minutes). Add 1/2 cup HOT water with chicken boullion added. Simmer on high heat until water evaporates (a few minutes). Add to muffin pan. Sprinkle a little bit of cheese on top of broccoli in each muffin cup. I probably used 3/4 cups for the entire batch.

Beat eggs, add pepper if you like pepper (I do). Pour eggs in each muffin tin.

Place in oven. Bake for 20 minutes until eggs are puffy and done. Let cool. Place in tupperware container or plastic baggies. Microwave two for 45 seconds each morning and and you will have a scrumptious breakfast for 6 days. Add Tapatio hot sauce (or whatever hot sauce you like, Tapatio is superior in my opinion).

This is roughly 264 calories, 7g carbs, 19g of fat, 19g protein, 2g fiber per serving. You can substitute eggs with egg whites or egg beaters if you like. It's all good.

Edited to add, of course this recipe is not exact. I'm not good at measuring.

I think I figured out how to add an image


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annemckee

BRCCOLI SALAD WITH SESAME DRESSING

from Delia Smith's Christmas book

2.5 lbs broccoli

DRESSING
2 tablesp. light soy sauce
3 tbsp olive oil
2 tbsps medium dry sherry
1 tsp brown sugar
1 clove garlic crushed
salt and pepper
1 tbsp sesame seeds to garnish

Serves 10
Approx 55 cals per serving

Steam broccoli florets tilltender but not soft.
Mix dressing ingredients - taste before adding any salt.
Combine broccoli and dressing while broccoli is warm. Once cooled sprinkle over seeds.

This makes an interesting winter salad. Amounts can be halved easily.

inskydiamonds

Time to get your vote on!

http://www.scribbld.com/customview.cgi?user=whiskey&styleid=27146

Vote for the best broccoli recipe by Wednesday November 2nd, at 5PM PST.

inskydiamonds

vote!

littlesis412

bump

JL3mom

bump

inskydiamonds

Voting ends tonight!

inskydiamonds

And I forgot to announce the winner last night.. Congratulations to metal_beau, who shared with us the Sesame Stir-Fried Broccoli! Yum!

The current contest is gluten-free: http://www.myfitnesspal.com/topics/show/380465-cooking-challenge-gluten-free-baked-goods?page=1#posts-5252747

Tsdennis

Bump