Broccoli

Broccoli
Lauded for health properties that give it super food status, broccoli also cooks up beautifully and easily in these delicious broccoli recipes, from soups to slaws.
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Broccoli Salad
4 cup chopped broccoli (not the stalk)
1 medium onion, chopped
8 slices fried bacon, crumbled
3/4 cup mayonnaise
3 tablespoons vinegar
3 tablespoons granulated sugar ...

Broccoli Recipes
Our top-rated broccoli recipes offer every steamed, roasted, sautéed and creamed version imaginable of this versatile veggie.
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Broccoli and Leek Soup With Croutons (Low Fat)
Broccoli and Leek Soup With Croutons (Low Fat) 4 (2)
Filed under: Soups ...

broccoli, carrot, casserole, healthy, mushroom, nutritional, onion, potato, rice, tofu, vegan, vegetarian, yeast
2. Broccoli Pasta ...

Broccoli is a member of the brassica family, like cauliflower and cabbage. The part of the plant that is eaten is actually an undeveloped flower head with many tiny flower buds crowded onto it. When left to grow, the heads turn a bright yellow.

Broccoli recipes
Broccoli and Stilton soup with Stilton croûtons
By Antony Worrall Thompson ...

broccoli and spinach casserole Recipe
Ingredients: frozen chopped broccoli, thawed and drained (10 ounce pkg), frozen chopped spinach, thawed and drained, dried Italian seasoning, sour cream, creamed cottage cheese, baking mix...

Cut the broccoli into flowerets by
removing the majority of the stalk.
Peel stems with vegetable peeler; cut crosswise into pieces, if desired.
To prepare the broccoli stem,
peel and cut crosswise.

Broccolini, known in Europe as asparation and in the United States as baby broccoli, is a trademark of the Mann Produce Company, which developed the hybrid between broccoli and Gai Lan, also known as Chinese chard.

Broccoli, Cauliflower
Selecting
Broccoli and cauliflower both belong to the brassica (cabbage) family and are so closely related that during the earliest stages of growth, the two plants are identical.

broccoli Pronunciation: BRAHK-uh-lee OR BRAHK-lee Notes: Broccoli is tasty, good for you, and easy to cook. The florets can be steamed or boiled and served as a side dish, or served raw on a crudité platter, or stir-fried.

Broccoli raab resembles thin, leafy, sparsely, budded broccoli stalks. It has a very bitter and pungent taste and is available year round, but is most plentiful from late fall to spring.

Broccoli - Italian for cabbage sprout and used to describe a member of the cabbage family with a tight cluster (called a curd) of emerald green florets on top of a stout, paler green edible stalk with dark green leaves.
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Broccoli, Chinese
A tender, green, seasonal vegetable available in spring and summer months. Chinese broccoli is more slender and leafy then regular broccoli.
Bunga Kantan ...

Broccoli is a plant of the Cabbage family, Brassicaceae (formerly Cruciferae). It is classified as the Italica Cultivar Group of the species Brassica oleracea.

Broccoli raab - Broccoli raab, or rape, is more bitter, and has more stems and leaves than head broccoli, which has more florets.

Broccoli raab (rapini or Broccoli di rape) look like thin, leafy, budding broccoli stalks. It has a very bitter and pungent taste and is an excellent source of vitamins A and C, and is high in calcium and iron.

broccolini - A new hybrid vegetable that is sure to make a statement at your dinner table. Technically a cross between broccoli and Chinese kale, this vegetable looks more like a broccoli-asparagus mix.

Broccoli
It is a type of cauliflower which may be in the form of a compact head or individual sprouts. Sometimes described as the poor man's asparagus. It has a mild cabbage like flavour, and varieties can be dark green or purple.

Broccoli Rabe:
A member of the broccoli family which looks similar to its relative, but has thinner stalks and is harvested very young. The leaves and young flower heads can be eaten cooked as spring greens or raw in salads.

Broccoli & cheese casserole in a crock pot
Calories & fat of fresh mozzarella
Can you freeze cheese?
Difference: creme fraiche, fromage frais, fromage blanc, yogurt, sour cream, cream, double cream, whipping cream
Finding lowfat fromage frais ...

Broccoli Romanesco (Cauliflower Romanesco)
Cooking Corn on the Cob
Creamed Corn ...

Broccoli is merely a variety of cauliflower, differing from the other in the form and colour of its inflorescence and its hardiness. The broccoli (Brassica oleracea var. botrytis asparagoides) succeeds best in loamy soil, somewhat firm in texture.

BROCCOLI RABE - See Cima di Rape
BROCOLETTI - Broccoli. Usually boiled or steamed, saut�ed in olive oil and garlic or served cold with olive oil and lemon.
BRODETTO - A general term for any fish soup or chowder.

Broccoli Rabe is a non-heading variety of broccoli. This member of the prolific mustard clan has flavorful leaves and clusters of tiny, broccoli-like buds. It is generally cooked by steaming, frying or sauteing.

Broccolirabe - A green bitter vegetable unless harvested young. Looks like broccoli but has skinnier stalks. The leaves, stems and florets are eaten. Really good sautéed with garlic and olive oil and served over pasta.

Cook the broccoli until tender. Drain the florets thoroughly then place in the bottom of an ovenproof dish, arranging them around the edges in particular. Mix the drained tuna with the cooked butter beans and season with salt and pepper.

(4) broccoli, cut off excess stem and imbed small flowerets
(5) daikon, cut into rounds about 1/4 inch thick (you can also cut them into half moon shapes) ...

Broccoli raab, or rape, is more bitter, and has more stems and leaves than head broccoli, which has more florets. It can be found from fall to spring in markets with specialty produce sections, and can be used in any broccoli recipe. Brochette ...

Pasta with Broccoli, Sun Dried Tomatoes and Sausage
Steam 2 cups broccoli flowerets in a microwave oven. Prepare 1 pound pasta (like penne) according to package directions. Drain the oil from a 7 ounce jar of sun dried tomatoes.

Chinese Broccoli In China this is known as 'mustard orchid'. It has a stout stem and leaves and the flowers are usually white rather than yellow.

A cross between broccoli and Chinese kale. Its tender stalks are thinner than broccoli and have a slightly sweeter taste with a peppery bite. For more information about broccolini, see our article.
Brown onions ...

03/22/04 - Broccoli Recipes and Cooking Information
Broccoli seems to be one of those vegetables you either love or hate. Broccoli-haters usually cite a strong flavor and aroma as the cause, but there are ways to tame this giant green flower.

Stir-Fry Beef and Broccoli
Make tasty Asian restaurant fare at home--and do it in less than 30 minutes! Stir-fry is weeknight e...
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Brecol (Spanish): Broccoli
Brie: Whole milk cheese which is mold ripened with a whitish rind, and a soft, light yellow interior color.
Brotes de soja (Spanish): Bean sprouts ...

Broccoli with Meat & Rigatoni - Organic Cooking for Babies and Toddlers
Angel Hair with Spinach and Almonds - Lactose-Free Cooking
Crunchy Macaroni Salad - Counting Calories
Al Dente at Bally's Las Vegas - Italian Cuisine at Al Dente at Bally&...

Calabrese broccoli: purple broccoli.
Calamarata (It.): wide tubular pasta that is shaped like a large ring.
Calamares (Sp.): squid.
Calamaretti (It.): a smaller version of the calamarata pasta, which has been cut into large wide rings.

brocolettiBroccoli. Usually boiled or steamed, sautéed in olive oil and garlic or served cold with olive oil and lemon. brodettoA general term for any fish soup or chowder. brodoBroth or stock. Can be made from vegetables, meats or fish.

Broccoli Tiny bunches of tightly closed green buds growing from a thick edible stalk. Broth Flavored liquid obtained from simmering meat, fish, or vegetables.

Broccoli should smell sweet and have a dark-green color. The stalks should be tightly formed and be firm, not limp. When broccoli begins to overripen, it turns yellow and smells like cabbage.

carrots, broccoli, mushrooms, served as an hors d'oeuvre often accompanied by a dip.
Degrease: To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator, so that fat hardens and is easily removed.

Kana: the leafy greens of Chinese broccoli
Kao: rice
Karee: yellow curry
Kati: coconut
Keaw Nam: spicy wonton soup with pork and vegetables
Kee Mao: noodles with fresh basil leaf
Khai: egg
Khiao Wan: green curry ...

I’m talking about broccoli, of course, but please don’t tell my daughter. Many kids won’t eat broccoli, but they’ll be happy to act like a T-rex, diving into the tops of “trees” with abandon.

The Brassica genus includes broccoli, cabbage, cauliflower, turnips and radishes. The mustard family also includes plants grown for their leaves, like arugula, a number of Oriental greens, as well as mustard greens.

Kai lan Chinese broccoli Kasseri cheese Sharp, salty and hard, except when flamed in brandy (as in Saganaki). Kasteel Cru The light, sweet maltiness of the beer comes from the spring barley, local to Alsace.

Trim stalks from broccoli, cut stalks into sticks, cut broccoli tops into florets.
Heat oil in work or large frying pan, add onions, broccoli stalks and ginger; stir-fry 1 minute.

The card explains how to alter their own recipes for such favorites as Vegetable Mai-Fun, Broccoli & Straw Mushrooms and Sauteed Vegetables with ginger sauce.

Blanching green beans, broccoli, carrots, and other brightly colored vegetables before using in recipes such as salads makes for brilliant color and crisp taste.
Blanching also parcooks vegetables for freezing or for use in other recipes.

An individual section of a vegetable that has flower heads, eg broccoli or cauliflower. Florets can be broken into portions of various sizes - from large florets that can be steamed or boiled to tiny pieces that can be stir fried.
Waitrose ...

An assortment of raw vegetables, i.e. carrots, broccoli, mushrooms, served as an hors d'oeurvre often accompanied by a dip.
Degrease: ...

Quick blanching (1-3 minutes) of certain foods (such as asparagus, broccoli and other vegetables) will help it to retain its vibrant color and distinct flavor.

Sources: Animal livers, alfalfa, asparagus, broccoli, cantaloupe, carrots, garlic, spinach... Don't take more than 15,000 IU beta-carotene / 10,000 IU Vitamin A a day.

Florets are the small, individual flower stems that make up the heads of vegetables such as broccoli and cauliflower.
Flour
Finely ground cereal, such as wheat, barley, oats, rye, rice and maize (corn).

Flavor Blanching enhances the flavor of some vegetables, such as broccoli, by releasing bitter acids stored in the cellular structure of the food.

Sulphoraphane - A functional component of cruciferous vegetables (e.g., broccoli, kale, horseradish) which provides the health benefits of neutralizing free radicals and possibly reducing the risk of cancer.

vitamin A: essential for vision, immune function, and skin and heart health. Vegan foods containing vitamin A include apricots, broccoli, cantaloupe, carrots, collard greens, kale, mango, papaya, parsley, peas, pumpkin, spinach, sweet potato, ...

Frying thinly and uniformly sliced food quickly in a small amount of hot oil, stirring constantly. Denser foods, such as broccoli and carrots, may need to be sliced thinner and/or cooked before other ingredients are added.
Strain/Drain ...

Crudités often include celery sticks, carrot sticks, bell pepper strips, broccoli, cauliflower and asparagus spears. The French word "crudité" originates in much the same way as the English word "crude," from Latin.

Green vegetables like green beans, broccoli and spinach contain less starch and more fiber. All grains include starchy carbohydrates. However, whole grains -- such as whole wheat pasta -- are better for you because they also have more fiber.

See also: Cooking, Salad, Vegetable, Flavor, Kitchen