The {Page-Turner-Cookbook} featuring
Recipes with broccoli
Appetizers
Main
Broccoli apricot and red pepper salad
Chicken divan
Chicken primavera
Chickpea-broccoli burgers
Cod with vegetables and aioli sauce
Fettuccini primavera and pesto dressing
Linguine primavera
Pasta and tuna with caper dressing
Sticky tofu stir-fry
Vegetarian burritos
Chicken divan
Chicken primavera
Chickpea-broccoli burgers
Cod with vegetables and aioli sauce
Fettuccini primavera and pesto dressing
Linguine primavera
Pasta and tuna with caper dressing
Sticky tofu stir-fry
Vegetarian burritos
Side dishes
Weights
Measures of non-liquid ingredients
Top 5 countries
Last Page
The {Page-Turner-Cookbook}
BROCCOLI
In the know:one of the easiest ways to tell the difference between broccoli rabe and broccolini is to check which one has more leaves. As a general rule of thumb, usually broccoli rabe has more leaves and broccolini has close to none.
Gai lan, kai-lan, Chinese broccoli, Chinese kale is a leafy vegetable with thick, flat, glossy blue-green leaves with thick stems, and florets similar to (but much smaller than) broccoli.
Culinary use:
The stems and leaves of gai lan are eaten widely in Chinese cuisine; common preparations include gai lan stir-fried with ginger and garlic, and boiled or steamed and served with oyster sauce.
It is also common in Vietnamese, Burmese and Thai cuisine.
For decades, broccoli (and Brussels sprouts) suffered from a serious image problem, and poor cooking technique was often the culprit. When the level of heat used is too low and the vegetable is cooked too long, the sulfurous compounds inside have plenty of time to develop, leading to the smelly results.
Broccoli is rich in fiber and vitamins A, C, and K and is a good calcium, potassium, and iron source. Broccoli has powerful antioxidant, anti-inflammatory, and anti-cancer properties.12 Raw or cooked, broccoli is a great way to get your greens.
Avoid overcooking broccoli, as it will reduce the availability of vitamins and minerals. Maintain a beautiful green hue by blanching your broccoli first to enhance its color and help soften stems. Blanching broccoli can also help reduce bitterness.
Some research suggests that indole glucosinolate, a compound in cruciferous vegetables, interferes with thyroid hormones. But there isn't enough data to say how much you'd have to eat safely.
Here are some methods to cook broccoli while retaining most of its nutrients:
Steaming: This is one of the best methods. Steam the broccoli for about 5 minutes until it’s tender but still bright green. Overcooking can lead to nutrient loss.
Microwaving: Place chopped broccoli in a microwave-safe dish with a little water. Cover and microwave on high for 3-4 minutes. This method preserves nutrients well due to the short cooking time.
Stir-frying: Quickly stir-fry broccoli in a small amount of oil over high heat for 5-7 minutes. This method helps retain vitamins and minerals while adding a bit of flavor.
Blanching: Briefly boil the broccoli for 2-3 minutes, then immediately transfer it to ice water to stop the cooking process. This method helps maintain the color and nutrients.
Roasting: Toss broccoli with a little olive oil, salt, and pepper, then roast in the oven at 400°F (200°C) for about 20 minutes. While some nutrients may be lost, roasting can enhance the flavor.
Remember, the key is to avoid overcooking, as this can lead to significant nutrient loss. Enjoy your broccoli!
the top ten broccoli producing countries in no particular order are:
China
India
United States
Spain
Italy
Mexico
Poland
France
South Korea
Netherlands
Cold broccoli soup 
Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
4 medium chopped onions
1 1/2 quarts chicken stock
2 cups chopped
1/2 cup heavy cream
1 teaspoon lemon juice
1 teaspoon salt
1/4 teaspoon ground white pepper
In a soup pot, combine potatoes and onions with the stock. Simmer until the vegetables are tender.
Add the and continue cooking for 10 minutes. Puree soup in a blender.
Refrigerate for several hours until thoroughly chilled.
At serving time stir in the cream, lemon juice, salt and pepper. Garnish soup with lemon slices
Broccoli apricot and red pepper salad
Serves: 5
Preparation time: 10 minutes
Cooking time:10 minutes
1 cup thinly sliced carrots
1 small red pepper, cut into thin strips
3/4 cup sliced water chestnuts
1/2 cup chopped red onion
1/2 cup chopped dried apricots
1/3 cup raisins
Dressing:
1/4 cup chopped fresh parsley
1/4 cup each light mayonnaise and sour cream
2 tablespoons fresh lemon juice
1 1/2 teaspoons minced garlic
freshly ground pepper to taste Steam and carrots until tender crisp; drain and rinse under cold water; drain well.
In a serving cowl, combine , carrots , red pepper, water chestnuts, red onion, dried apricots and raisins.
Whisk together parsley, mayonnaise, sour cream, lemon juice, garlic and pepper.
Pour over salad; toss to coat. Cover and refrigerate. Serve chilled
Chicken divan
Serves: 8
Preparation time: 15 minutes
Cooking time:40 minutes
5 cups cooked chicken
2 10-ounce can chicken soup
1 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon powdered ginger
1 cup heavy cream
1/2 cup grated cheddar cheese
1 cup white bread crumbs
2 teaspoons butter Clean, wash and cut into medium pieces. Cook lightly in boiling water. Drain well.
Cover the bottom of a casserole dish with . Cover with the diced chicken.
In a separate bowl, mix chicken soup, mayonnaise, lemon juice, cream and ginger. Spread over chicken. Top with the cheddar cheese. Brown bread crumbs with butter.
Sprinkle over top of chicken. Bake at 350 degrees for about 30 minutes or until bubbly and brown.
Chicken primavera
Serves: 4
Preparation time: 30 minutes
Cooking time:25 minutes
1/3 cup oil
2 tablespoons soy sauce
2 cloves minced garlic
1 teaspoon cornstarch
1/2 teaspoon ground ginger
1/4 teaspoon dried chilies
4 chicken breasts
4 cups Broccoli florets
1 red pepper
1 medium chopped onion
12 ounces egg noodles
salt and black pepper to taste . Combine chicken stock, half of oil, soy sauce, garlic, cornstarch, ginger and chilies.
Skin and bone chicken breasts. Place in mixture. Stir to coat evenly. Set aside.
Cut red pepper into strips. Heat remaining oil in a skillet. Drain chicken breasts and brown on both sides. Cook pasta according to standard directions.
Transfer chicken to a warm platter. Add vegetables to skillet. Cook until tender.
Pour soy mixture over vegetables. Stir until sauce thickens. Season to taste with salt and pepper. Toss drained noodles in sauce. Place chicken breasts on top and serve hot
Chickpea-broccoli burgers
Serves: 8
Preparation time: 30 minutes
Cooking time:40 minutes
1 cup water
1 ½ cups florets
2 tsp. olive oil
1 cup finely chopped onion
2 tsp. ground cumin
1 ½ cups cooked chickpeas or 1 15-oz. can chickpeas, rinsed and drained
1 Tbs. toasted sesame tahini
¼ to ½ cup plain dry breadcrumbs
Salt to taste
In small saucepan, bring couscous and water to a boil; turn off heat, cover and let stand until liquid is absorbed and couscous is tender, about 10 minutes. Reserve 1 cup couscous and save remaining for another use.
Meanwhile, steam until tender, 5 to 7 minutes. Remove from steamer and set aside to cool.
In medium skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 5 minutes. Stir in cumin. Remove from heat and allow to cool.
Preheat oven to 400F. Line large cookie sheet with foil, then dust with breadcrumbs.
In food processor or blender, combine couscous, , onions, chickpeas and tahini. Process until blended, stopping to scrape down sides of bowl when necessary. Transfer mixture to large bowl. Gradually add 1/4 cup bread crumbs. Add enough additional bread crumbs until mixture is stiff enough to form into patties but still moist. Season with salt.
Shape mixture into 3-inch patties (1/2-inch thick). Put patties on prepared cookie sheet. Bake until lightly browned on both sides about 30 minutes, turning once halfway. They can be served at this point or grilled or broiled until crispy for 1 or 2 minutes per side.
Cod with vegetables and aioli sauce
Serves: 4
Preparation time: 1 hour
Cooking time:40 minutes
1 600g cod fillet, with trimmings and bones kept
100g of coarse sea salt
Aioli
1 baking potato
1/2 head of garlic
3 free-range eggs
35ml of extra virgin olive oil
salt
pepper
Stock
1 fennel, sliced into 8 wedges with tops removed for stock
1 leek, finely chopped
500g of carrots, peeled and sliced into thick chunks, peel set aside for stock
250g of green beans, ends trimmed
1 head of , cut into large florets
2 courgettes, sliced into thick chunks
1 large onion, finely chopped
4 celery sticks, peeled and sliced into thick chunks, peel set aside for stock
6 sage leaves
2 sprigs of fresh thyme, finely chopped
1 bay leaf
1 tsp of salt
1 pinch of black peppercorns
1.5l of mineral water
1 1/2 heads of garlic 1.For the aioli sauce, bake the potato in the oven at 180˚C/gas mark 4 until cooked through
2.Meanwhile, start on the stock. Fill a large saucepan up with the 1.5 litres of mineral water and place the vegetable trimmings (fennel tops, carrot peel, celery peel) into the pan
3.Rinse the fish trimmings and bones under cold water and add to the pan with the herbs, black peppercorns, salt, halved onion, leek and 1 1/2 of the garlic heads, sliced open. Cover the pan and simmer on a very low heat
4.After 20 minutes, cook each vegetable one by one in the stock until tender. Set aside the vegetables once cooked, leaving the stock to simmer
5.To prepare the cod, slice the cod into four chunks. Sprinkle a tray with coarse salt and lay the fish on top, sprinkle with more salt to cover the fish. Place in the fridge for half an hour
6.Remove the potato from the oven and scoop out the flesh. Place the 1/2 a head of garlic in a pestle and mash with a mortar. Then, add the flesh of the potato, 2 tablespoons of the stock, an egg yolk, and keep on crushing the mix with the mortar
7.Once smooth, start to incorporate the olive oil incrementally, like you would do for a mayonnaise. Season to taste and set aside
8.Poach the cod chunks in the broth on a very gentle simmer. Add all the vegetables into the broth after 5 minutes of cooking
9.Serve the cod with the vegetables and drizzle with the aioli sauce
Fettuccini primavera and pesto dressing
Serves: 6
Preparation time: 30 minutes
Cooking time:15 minutes
1 teaspoons olive oil
2 large tomatoes
1 bunch
3 ounces pitted black olives
1/2 cup chopped walnuts
PESTO DRESSING
2 cups fresh basil
2/3 cup olive oil
2 cloves garlic
1/4 cup grated parmesan
1/4 cup chopped walnuts
1/4 cup red wine vinegar
1 teaspoon salt
1/4 teaspoon ground pepper
Cook pasta in large pot of boiling salted water until tender but still firm to bite.
Drain pasta, rinse in cold water and drain thoroughly. Place in a large bowl.
Mix with olive oil. Seed tomatoes and chop coarsely.
Slice peeled stems 1/4 inch thick and break florets into smaller pieces. Cook 3 minutes in boiling water. Drain, rinse in cold water and drain again.
Add tomatoes, , olives and walnuts to the pasta and toss gently.
Serve with pesto dressing
PESTO DRESSING
In a blender or food processor, chop the basil, garlic, walnuts, Parmesan cheese and vinegar.
Add the olive oil in a slow stream until it is all combined. Stir in salt and pepper.
Linguine primavera
Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
12 Sun-dried tomatoes, (not in oil)
1 pound linguine
5 tablespoons olive oil
8 cloves garlic, minced
8 ounces shiitake, stemmed, sliced
1 medium zucchini, chopped
12 Broccoli rabbi florets
1/2 cup chopped fresh basil
to taste salt and pepper
1 cup freshly grated Parmesan cheese Heat broth in a small saucepan. Remove from heat. Add tomatoes. Let stand until soft. Drain reserving broth. Slice tomatoes into thin strips.
Heat oil in a heavy large skillet over high heat. Add minced garlic; sauté until golden, about 1 minute. Add reserved broth, sun-dried tomatoes strips, mushrooms, zucchini, rabe florets and basil. Simmer until vegetables are tender, about 3 minutes. Cook linguine in a large pot of boiling salted water until tender but still firm. Drain linguine; return to pot. Add vegetables and toss to combine. Season with salt and pepper to taste.
Transfer pasta mixture to bowl; sprinkle with Parmesan cheese.
Pasta and tuna with caper dressing
Serves: 6
Preparation time: 15 minutes
Cooking time:20 minutes
8 ounces can white tuna
1 medium red pepper, thinly sliced
8 ounces florets
1/2 cup grated parmesan
1/4 cup shredded basil
For caper dressing:
1/2 cup olive oil
3 teaspoons red wine vinegar
2 teaspoons drained capers
1 teaspoon dried oregano
2 cloves minced garlic
3/4 teaspoon salt
1/4 teaspoon ground white pepper Cook pasta until al dente, drain, rinse under cold water until chilled, drain well.
Drop florets into boiling salted water and cook for 2 minutes. Drain and rinse under cold water to stop the cooking; drain well again. Flake the tuna.
Combine with pasta, and pepper. Blend in dressing and remaining ingredients.
Season to taste with salt and pepper.
Caper dressing :
Combine all ingredients in a mixing bowl. Stir to blend
Sticky tofu stir-fry
Serves: 4
Preparation time:15 minutes
Cooking time:15 minutes
3-4 cups (474-632 g) cooked brown rice
Steamed
TOFU
1 lb (450 g) extra-firm tofu
4 Tbsp (60 ml) tamari or soy sauce
1 tsp chili garlic sauce
1 tsp toasted sesame oil
1 Tbsp (15 ml) coconut sugar or maple syrup
4-5 Tbsp (28-35 g) cornstarch
2 Tbsp (30 ml) canola oil
SAUCE
1 tablespoon sesame oil
1 tablespoon cornstarch
3 large cloves garlic, minced (1 tablespoon)
1 Tbsp (6 g) ginger, minced
1 Tbsp (15 ml) rice vinegar (or sub white vinegar)
1/4 cup (48 g) coconut sugar or maple syrup, plus more to taste
3 Tbsp tamari or soy sauce,
1/3 cup water
STIR-FRY
1 Tbsp (15 ml) sesame oil
4 green onions, chopped
1 large red or yellow pepper, thinly sliced.
1 Tbsp red pepper sauce (sriracha sauce) or 1 Tbsp chili garlic sauce
optional: Sesame seeds, for garnish 1. Prepare the rice and .
2. Chop green onions, garlic, and ginger . Set aside.
3. Prepare sauce by combining sesame oil, cornstarch, minced garlic, minced ginger, rice vinegar, coconut sugar or maple syrup, tamari or soy sauce, and water in a small mixing bowl and whisk thoroughly to combine.
4. Unwrap tofu, rinse under cold water; dry well in a towel to remove moisture and cut into even pieces, about 3/4-inch cubes.
5. Add tofu to a shallow mixing bowl and top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Toss to combine. Let rest 2-3 minutes, stirring occasionally.
6. Use a slotted spoon or fork to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a white sticky layer- about 5 Tbsp.
7. Heat a large metal or cast iron skillet over medium heat.
Add 2 Tbsp canola oil and heat for 30 seconds. Then use a slotted spoon or fork to add tofu to the pan.
8. Cook on all sides until light golden brown. Remove tofu from pan. Set aside.
9. Return skillet to burner and increase heat to medium-high. Add 1 Tbsp sesame oil, chopped green onions and sliced peppers . Sauté for 2 minutes, stirring frequently.
10. Add the sauce and tofu with the red pepper sauce or garlic sauce. Cook, stirring frequently, to coat the tofu and vegetables for 2 minutes, or until warmed the sauce has slightly thickened.
11. Remove pan from heat and add sesame seeds (optional). Toss to coat.
12. Serve with rice and steamed (optional).
Vegetarian burritos
Serves: 4
Preparation time: 20 minutes
Cooking time:10 minutes
1 tablespoon olive oil
1 medium carrot, scraped and shredded
1 small onion, chopped
1 clove garlic, pressed
1-8 ounce can tomato sauce
1 10-ounce package frozen, chopped , thawed and well drained
1 10-ounce package whole kernel corn, thawed and drained
1 15-ounce can black beans, rinsed and drained
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
dash of hot sauce
18- ounce package shredded cheddar cheese Heat tortillas according to package directions. Heat olive oil in large skillet. Add carrot, onion and garlic; cook stirring constantly, 2 minutes.
Stir in tomato sauce and next 7 ingredients; cover and simmer 5 minutes.
Spoon 1/2 cup vegetable mixture down centers of warm tortillas; sprinkle with 1/4 cup cheese.
Fold opposite sides over filling, securing with a wooden pick if necessary.
Serve immediately with salsa and guacamole.
Side Dishes
Broccoli au gratin
Broccoli cauliflower casserole
Broccoli cauliflower gratin
Broccoli rabe with parmesan cheese
Broccoli salad
Broccoli stems cabbage slaw
Broccoli with garlic
Pasta with broccoli and garbanzo beans
Pickled broccoli stem rounds
Steamed broccoli
Broccoli cauliflower casserole
Broccoli cauliflower gratin
Broccoli rabe with parmesan cheese
Broccoli salad
Broccoli stems cabbage slaw
Broccoli with garlic
Pasta with broccoli and garbanzo beans
Pickled broccoli stem rounds
Steamed broccoli
Broccoli au gratin
Serves: 8
Preparation time: 40 minutes
Cooking time:20 minutes
1/4 cup butter
1/4 cup flour
4 cups boiling milk
salt and pepper to taste
1/8 teaspoon grated nutmeg
1 cup grated Swiss cheese
1 teaspoon melted butter In a kettle of salted boiling water, cook the flowerets for 3 to 4 minutes, or until tender.
Drain , and plunge into ice cold water to stop the cooking.
Drain . Pat dry, and transfer to a buttered 2-quart baking dish.
Preheat oven to 350 degrees.
In a saucepan, cook the onion in 3 tablespoons of butter over moderate low heat, stirring until it is softened.
Stir in the flour and cook the roux over low heat, stirring, for 3 minutes.
Add milk and whisk over moderate heat until the sauce thickens. Simmer the sauce for 10 minutes. Season with salt, pepper and grated nutmeg.
Pour the sauce over . Sprinkle the cheese over the sauce. Pour butter over cheese.
Bake for 15 to 20 minutes until golden brown.
Broccoli with cheddar sauce:
A variation of this recipe uses the cream sauce with the addition of 2 cups grated cheddar cheese, and dry breadcrumbs sprinkled over the top of .
Broccoli cauliflower casserole
Serves: 6
Preparation time: 30 minutes
Cooking time:15 minutes
2 tablespoons finely shredded extra sharp cheddar cheese
2 cups small florets
2 cups small cauliflower florets
vegetable cooking spray
1 tablespoon melted butter
1 tablespoon coarse grained mustard
1/4 teaspoon white pepper Combine breadcrumbs and cheddar cheese; stir breadcrumb mixture well.
Steam and cauliflower, covered, until vegetables are crisp-tender. Drain vegetables, and place in a 1 1/2 quart casserole coated with vegetable cooking spray.
Combine the butter, mustard, and white pepper; drizzle over vegetables and toss well.
Sprinkle vegetables with the breadcrumb mixture, and bake at 425 degrees until thoroughly heated.
Broccoli cauliflower gratin
Serves: 4
Preparation time:25 minutes
Cooking time:45 minutes
1 to 1 1/2 pounds , cut into medium florets
Kosher salt
8 tablespoons plus 2 tablespoons unsalted butter
1/2 cup bleached all-purpose flour
4 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere or Comte cheese, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain well.
Add the to the boiling water. Cook until just tender, about 5 minutes. Drain the in a colander. Rinse under cold running water to cool. Drain well.
Meanwhile, melt the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a whisk for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1/2 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower and on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of cheese and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Bake for 25 to 30 minutes, until the top is browned. Serve hot.
Broccoli rabe with parmesan cheese
Serves: 6
Preparation time: 20 minutes
Cooking time:10 minutes
1/4 cup extra-virgin olive oil
5 garlic cloves, peeled and coarsely chopped
5 tablespoons freshly grated Parmesan cheese or Asiago cheese
Wash and drain , discarding tough stems. Cook rabe in large pot of boiling salted water until crisp-tender, about 4 minutes.
Drain and immerse in a bowl of ice water to cool. Drain again;
Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté about 2 minute. Add rabe and sauté until heated through. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine.
Season with salt and pepper to taste. Transfer to warm platter. Sprinkle remaining 2 tablespoons cheese over.
Broccoli salad
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
1/2 pound bacon, cooked crisp and crumbled
1/2 cup raisins
1 cup unsalted sunflower seeds, toasted
Dressing:
2/3 cup olive oil
2 tablespoons red wine vinegar
1 cup chopped red onion
salt and pepper to taste
Cook in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Immerse in ice cold water. Drain well.
Dressing:
Whisk oil and vinegar in medium bowl to blend. Mix in chopped red onion. Season to taste with salt and pepper. Combine , bacon and raisins in large bowl. Toss with dressing to coat.
Garnish with sunflower seeds. Refrigerate until ready to serve.
Broccoli stems cabbage slaw
Serves: 6
Preparation time: 25 minutes
3 or 4 stems
1/2 small green cabbage
1 small carrot, peeled
1 Granny Smith green apple
COLESLAW DRESSING
Mix well and refrigerate until ready to use. Soak raisins into a cup of hot water to soften. Peel the stems, discarding the tough ends.
Shred with a salad shredder or food processor. Remove and discard tough outer leaves from cabbage.
Shred cabbage fine. Shred carrot with the finest blade. Drain raisins well and add to , carrot and cabbage shred, mixing well.
Peel and core apple and grate or shred. Add to cabbage- mixture.
Immediately add Coleslaw Dressing to avoid discoloration of the apple. Toss gently to mix well. Refrigerate for an hour before serving.
COLESLAW DRESSING
Mix well and refrigerate until ready to use.
Broccoli with garlic
Serves: 4
Preparation time: 20 minutes
Cooking time:10 minutes
6 garlic cloves, finely chopped
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons water
1/4 teaspoon cayenne pepper (optional) Wash and cut into small florets. Steam in a microwave steamer or over boiling water until barely tender and still bright green.
Place olive oil in a skillet over medium heat. Add garlic. Sauté, stirring frequently, just until the garlic starts to soften. Add water, and the cayenne if desired. Simmer for 2 minutes.
Place the in a large serving bowl.
Pour the garlic mixture over it, mixing gently to coat. Serve hot or cold.
Pasta with broccoli and garbanzo beans
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
2 tablespoons minced garlic
1 1/2 cups dry white wine
2 15-ounce cans garbanzo beans, rinsed and drained
pinch of dried crushed red pepper
12 ounces small shell pasta
6 cups florets
1 cup grated Parmesan cheese Heat oil over medium high heat in heavy large skillet. Add garlic; sauté 1 minute. Add wine, beans and crushed red pepper, cook until sauce thickens slightly, about 5 minutes.
Cook pasta in boiling salted water until almost tender. Add and cook until is crisp-tender and pasta is tender, about 3 minutes. Drain.
Add pasta, and cheese to sauce in skillet and toss until coated. Season to taste with salt and pepper.
Pickled broccoli stem rounds
Serves: 4
Preparation time: 15 minutes
2 teaspoons salt
2 garlic cloves, finely minced
1 tablespoon olive oil
2 teaspoons apple cider vinegar Peel the skin from the stems.
Thinly slice them into rounds, discarding the tough end. Place the slices and salt in a glass or plastic container. Refrigerate overnight.
Mix garlic, oil and vinegar. Drain all the salty water from the sliced stems. Add the oil mixture to . Refrigerate for several hours or overnight before serving.
Steamed broccoli
Serves: 4
Preparation time: 15 minutes
Cooking time:5 minutes
2 - 4 tablespoons fresh herbs (optional), minced (suggestions: tarragon, thyme, dill, basil, oregano)
2 green onions (optional), chopped
2 or3 cloves garlic, (optional), minced
1 tablespoon olive oil (optional)
Balsamic vinegar to taste (optional)
Salt and pepper to taste 1. Trim : cut the last 1/4 inch from the end of the stalks and use a paring knife to trim any gnarly stumps or little branches from the stalks.
2. Using a vegetable peeler, peel the tough outer skin from the stalks, starting at the base of the flower and going to the end of the stalks. Some larger stalks have a fairly thick skin and may need two passes of the peeler. (You can tell when you got it all when the inner flesh of the stalk is exposed -- it has a softer wet-green look, with no fibers visible and a texture like a cut radish or potato.)
3. Cut the pieces crosswise into three pieces: the flower and two pieces of stalk about 2 1/2 - 3" long. Divide the flowers from each other as necessary and halve or quarter the stalk pieces lengthwise so that the pieces are all about the same size (for uniform cooking).
4. Place the in a steamer basket in a pan with about 3/4" of rapidly boiling water. Cover tightly and steam for 5 min.
5. Remove to a bowl. Add any of the optional ingredients you are using and toss with tongs briefly to mix.
6. Season to taste and allow to rest, partially covered, for a few minutes.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
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broccoli
{Page-Turner} E-Cookbooks Library
on a world cooking journey.
1 Appetizers
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10 Side dishes
broccoli recipes