So much broccoli and no clue how to use it

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Replies

  • BarbieAS
    BarbieAS Posts: 1,414 Member
    This is a really good recipe, too:
    http://www.food.com/recipe/the-best-easy-beef-and-broccoli-stir-fry-99476

    Besides that and the mandarin chicken suggestion, I never use broccoli in an official recipe except for broccoli cheese soup, which you said you can't have :sad: . Other than that, I either just steam it and add a bit of butter (how my kids prefer it) or I toss it with olive oil and salt and pepper and roast in the oven and then toss with a bit of fresh lemon juice at the end (how I prefer it).
  • swimmermama
    swimmermama Posts: 526 Member
    This recipe uses broccoli rabe but I've used regular broccoli as well: http://www.skinnytaste.com/2014/06/broccoli-rabe-turkey-burgers.html

    I make this all the time without the potato. IT IS SOOOO GOOD! And very easy! : http://www.skinnytaste.com/2010/12/broccoli-cheese-and-potato-soup.html
  • MinMin97
    MinMin97 Posts: 2,674 Member
    You can freeze it, and use it as you normally would.
    http://www.pickyourown.org/freezing_broccoli.htm
  • deearess
    deearess Posts: 28 Member
    I don't typically like cooked broccoli and I love this
    http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1948361 (40 clove broccoli and chickpeas - really only has 10 garlic cloves though)
  • Lalasharni
    Lalasharni Posts: 353 Member
    Brocolli Pesto!

    Blanch in boiling water for one minute. drain, add to blender with 15mls of good olive oil and a handful of toasted pine nuts, some fresh green herbs a crushed clove of garlic and a little kosher salt. Want some heat? - half a green chili.

    Whizzzzzzzzzzzzzzzzzz

    Wonderful with raw veggie strips or toasted pitta.
  • teenie_71
    teenie_71 Posts: 44
    how about a brocolli quiche? Its quick and easy and delicious
  • dawnmcneil10
    dawnmcneil10 Posts: 638 Member
    For a twist to the steamed broccoli, toss orange or lemon peels into the water and the flavor steeps up into the broccoli changing the flavor just enough to fool the mind into it being different.

    Stir fry is a great idea and if you need a "sauce" try adding orange juice and balsamic vinegar to the dish. I usually add this just before turning off the heat.

    Grilled broccoli is pretty fantastic too, I put it on skewers brush with EVOO and balsamic and flip it a few times, great with mushrooms, eggplant or summer squash too, add some sliced carrots and voila a bright and cheery side dish.
  • Rainboots80
    Rainboots80 Posts: 218 Member
    Broccoli salad. Broccoli, cubed and/or shredded cheese, bacon bits, sunflower seeds and ranch dressing all mixed together.
  • emjohnston2014
    emjohnston2014 Posts: 38
    lol yeah i just avoid it / buy lactose free products. Im also celiac, have a peanut,tree nut and shellfish allergy
  • missemmibelle
    missemmibelle Posts: 100 Member
    Lucky you.

    My husband brought home two 10lb bags of onions.
  • MinMin97
    MinMin97 Posts: 2,674 Member
    Lucky you.

    My husband brought home two 10lb bags of onions.
    Oh boy!!
    They do keep quite well if you remove them from their package and place them in your fridge drawers.
    I can go through a lot of onions. I grew them this year and have that much myself! Make a big batch of relish...great this time of year! carmelize them and eat them with potatoes YUM!
  • sistrsprkl
    sistrsprkl Posts: 1,010 Member
    I made a salad with fresh broccoli, finely diced sweet onion, feta cheese, olive oil, and red wine vinegar. S&P, too, of course. Refrigerate overnight so the vinegar can just slightly soften the broccoli. Yum, yum.

    That sounds delicious, great idea!
  • abyt42
    abyt42 Posts: 1,358 Member
    Frittata! (with left overs)

    Saute a small chopped onion, 2 toes garlic until soft. Add bite sized cooked broccoli, a small zucchini (half-moon slices), and cook until zucchini is soft. Add about 2 T fresh basil, pepper. (optionally, add some chopped beet green, kale, or spinach at this point) Cook until greens are wilted.

    Put into a (grease-misted) pie pan.

    Scramble 6 eggs (or 3 +3/4 C egg substitute), pour over vegetables, and bake at 350 F until puffed and golden.

    (If you can stomach hard cheeses, add about 1/2 C shredded parmesan to the eggs.)

    Slice tomatoes on top.

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