I was just given tons of broccoli. What can I do with it? I usually only
boil or steam it. Any great (but easy cause I am lazy) soup recipes? I
don't want the massive amount of broccoli to go to waste.

--Kat

"Kat" > wrote in message
news
>I was just given tons of broccoli. What can I do with it? I usually only
> boil or steam it. Any great (but easy cause I am lazy) soup recipes? I
> don't want the massive amount of broccoli to go to waste.
>
> --Kat

Stir fried with black bean sauce, shitaki mushrooms and beef.

This is one of our favorites...takes just minutes to make and is really
food.

Brocolli Cheese Soup
1 stick butter
1/2 cup flour
2 1/2 C chicken broth
3 cups milk (I used 2 cups and 1 cup fat free half and half)
1/4 tsp pepper
1/4 tsp salt
1 cup or more cooked Brocolli (I cooked mine til it was really soft)
about 1/2 cup shredded cheese (I used sharp cheddar but anything would
work..even velveta)
Melt margarine, add flour and cook as for white sauce. Add broth and
milk. cook and stir til thick. Add cheese and brocolli. Stir until well
blended.

jillie
Roseville, CA

Well Ratz!!

It really IS food...but I meant to say "Good".

One of these days, I'm going to learn how to type.

jillie
Roseville, CA

"Kat" > wrote in message
news
>I was just given tons of broccoli. What can I do with it? I usually only
> boil or steam it. Any great (but easy cause I am lazy) soup recipes? I
> don't want the massive amount of broccoli to go to waste.
>
> --Kat

Blanch - shock and freeze.

Dimitri

jillie wrote:
> This is one of our favorites...takes just minutes to make and is
> really food.
>
> Brocolli Cheese Soup
> 1 stick butter
> 1/2 cup flour
> 2 1/2 C chicken broth
> 3 cups milk (I used 2 cups and 1 cup fat free half and half)
> 1/4 tsp pepper
> 1/4 tsp salt
> 1 cup or more cooked Brocolli (I cooked mine til it was really soft)
> about 1/2 cup shredded cheese (I used sharp cheddar but anything would
> work..even velveta)
> Melt margarine, add flour and cook as for white sauce. Add broth and
> milk. cook and stir til thick. Add cheese and brocolli. Stir until
> well blended.
>
> jillie
> Roseville, CA

What she said! I've also used canned evaporated milk with good results.

Jill

Kat wrote:
> I was just given tons of broccoli. What can I do with it? I usually
> only boil or steam it. Any great (but easy cause I am lazy) soup
> recipes? I don't want the massive amount of broccoli to go to waste.
>
> --Kat

Send it to me? <G> Dang, I wish someone would gift me with tons of
broccoli! I'd do as Dimitri suggested and blanch and freeze anything you
aren't going to use quickly.

I'd also suggest, if you like it, broccoli-cheese quiche. Just buy some
frozen deep-dish pie shells (I never attempt making my own crust; not that
adventurous). Eggs, milk, lightly steamed broccoli, salt, pepper, a little
ground nutmeg, shredded cheddar cheese on top... baked at about 350F for
25-30 minutes. Yummy!

Jill

"Kat" > wrote in message
news
>I was just given tons of broccoli. What can I do with it? I usually only
> boil or steam it. Any great (but easy cause I am lazy) soup recipes? I
> don't want the massive amount of broccoli to go to waste.
>
> --Kat

Cut into tiny florettes, sprinkled on white pizza with slices of fresh
tomato, oregano and a boatload of garlic. Rock & roll. Or, frittata.

"jmcquown" > wrote

> I'd also suggest, if you like it, broccoli-cheese quiche. Just buy some
> frozen deep-dish pie shells (I never attempt making my own crust; not that
> adventurous). Eggs, milk, lightly steamed broccoli, salt, pepper, a
> little
> ground nutmeg, shredded cheddar cheese on top... baked at about 350F for
> 25-30 minutes. Yummy!

The bacon, you forgot the bacon! Cook it first and chop it up and
add it to the egg mixture with a minced onion ... and I add the shredded
swiss into the mix, not on top.

I use 4 eggs and a cup each of the light cream and milk. Makes 2
deep dish quiches ... they freeze well, too.

nancy

Kat wrote:

> I was just given tons of broccoli. What can I do with it? I usually
> only
> boil or steam it. Any great (but easy cause I am lazy) soup recipes? I
>
> don't want the massive amount of broccoli to go to waste.
>
> --Kat

Do you have a couple of Chinese steamer baskets? i like to put a piece
of fish in the top one, broccoli in the bottom and steam till done,
letting any fish juices drip down over the broccoli, i then finish it
with a bit of garlic butter and lemon juice.

A curried cream of broccoli soup is very nice, just a regular cream of
broccoli but with a generous pinch of good strong curry powder or try
flavouring it with turmeric instead of curry powder, can be frozen.

A veggie loaf made with finely diced broccoli and spices using egg,
buttermilk and cheese for a binder can be very good, my recipe calls for
adding bacon but i have made it with out and often substitute any number
of other veggies than what the recipe calls for.

Macaroni with broccoli is a very good dish, broccoli florets and garlic
sautéed in oil with plenty of black pepper served on top of pasta with a
toping of grated cheese.

A veggie soup heavy on the broccoli.

Broccoli with hollandaise

Broccoli casserole

Broccoli chowder with ham and swiss cheese

A "sauce verde" green sauce can be made with a whole head of broccoli
about 1 pound and chicken stock, pepper and creme fraiche. The broccoli
cooked and combined with the other ingredients in a food processor till
smooth, served over pasta or other veggies, make in large quantities and
freeze.

A basic pesto substituting broccoli for the basil, also suitable for
freezing.

A lot gets eaten raw around here in salads.
---
JL

"Kat" > wrote in message
news
>I was just given tons of broccoli. What can I do with it? I usually only
> boil or steam it. Any great (but easy cause I am lazy) soup recipes? I
> don't want the massive amount of broccoli to go to waste.
>
> --Kat

here's an easy delicious gourmet side dish

STEAMED BROCCOLI WITH TOASTED PINE NUTS & TRUFFLE OIL

this is a very elegant and simple side dish that is very flavorful and so
easy to prepare


Fresh Broccoli, cut into florets and steamed al dente
Butter
Kosher salt
Freshly cracked black pepper
Pine nuts, toasted
Parmigiano-Reggiano cheese, freshly grated
White truffle oil

Peel the stems of the broccoli and cut into matchstick pieces. Steam the
broccoli and the matchstick pieces until tender crisp, remove from heat,
drain well. Add a small amount of butter, salt and pepper to taste.

Plate up on individual plates, sprinkling with toasted pine nuts and
Parmigiano-Reggiano cheese. Drizzle with white truffle oil and serve.

Wine recommendation: Chardonnay

if you are interested you can check out the recipe with a picture on my
website listed under "side dishes" www.finedinings.com

Kat wrote:
> I was just given tons of broccoli. What can I do with it? I usually only
> boil or steam it. Any great (but easy cause I am lazy) soup recipes? I
> don't want the massive amount of broccoli to go to waste.

http://www.justvegetablerecipes.com/inxbrc.html

Sheldon

"Joseph Littleshoes" > wrote in message
...
> A veggie loaf made with finely diced broccoli and spices using egg,
> buttermilk and cheese for a binder can be very good, my recipe calls
> for
> adding bacon but i have made it with out and often substitute any
> number
> of other veggies than what the recipe calls for.

May we have the recipe for this one please Joseph?

>
> A veggie soup heavy on the broccoli.

.... and this one?

O

Kat wrote:

> I was just given tons of broccoli. What can I do with it? I usually only
> boil or steam it. Any great (but easy cause I am lazy) soup recipes? I
> don't want the massive amount of broccoli to go to waste.
>
> --Kat


If it's really fresh, it's good raw.

You can blanch it and freeze it. Frozen broccoli is great for making
broc cheese soup.

Bob

Nancy Young wrote on 30 Nov 2005 in rec.food.cooking

>
> "jmcquown" > wrote
>
> > I'd also suggest, if you like it, broccoli-cheese quiche. Just buy
> > some frozen deep-dish pie shells (I never attempt making my own
> > crust; not that adventurous). Eggs, milk, lightly steamed broccoli,
> > salt, pepper, a little
> > ground nutmeg, shredded cheddar cheese on top... baked at about 350F
> > for 25-30 minutes. Yummy!
>
> The bacon, you forgot the bacon! Cook it first and chop it up and
> add it to the egg mixture with a minced onion ... and I add the
> shredded swiss into the mix, not on top.
>
> I use 4 eggs and a cup each of the light cream and milk. Makes 2
> deep dish quiches ... they freeze well, too.
>
> nancy
>
>
>

I like to get a frypan to temp (medium ) put in some oil. Put in the
brocolli and briefy stir it about...Then chuck in some chicken stock ...Oh
I'd say maybe 4 oz...just enough to cover the bottom of the pan by about a
1/4 inch and quickly lid it. And it's done to tendercrisp in under 5 mins.

I'm talking 1 tsp. chicken powdered stock and 4 oz.plain water
--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Kat" > wrote in message
news
>I was just given tons of broccoli. What can I do with it? I usually only
> boil or steam it. Any great (but easy cause I am lazy) soup recipes? I
> don't want the massive amount of broccoli to go to waste.
>
> --Kat

Hmmm.

Baby trees and cheese.

Make a cheddar cheese sauce and pour over steamed Broccoli.

;-)

Dimitri

"Dimitri" > wrote in message
m...
>
> "Kat" > wrote in message
> news
>>I was just given tons of broccoli. What can I do with it? I usually only
>> boil or steam it. Any great (but easy cause I am lazy) soup recipes? I
>> don't want the massive amount of broccoli to go to waste.
>>
>> --Kat
>
> Hmmm.
>
> Baby trees and cheese.
>
> Make a cheddar cheese sauce and pour over steamed Broccoli.
>
> ;-)
>
> Dimitri
>

Baby trees and cheese.... that's good, I like that..

sha sha

In article > ,
Kat > wrote:

> I was just given tons of broccoli. What can I do with it? I usually only
> boil or steam it. Any great (but easy cause I am lazy) soup recipes? I
> don't want the massive amount of broccoli to go to waste.
>
> --Kat

Blanch, chill, and freeze.
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello

Nancy Young wrote:
> "jmcquown" > wrote
>
>> I'd also suggest, if you like it, broccoli-cheese quiche. Just buy
>> some frozen deep-dish pie shells (I never attempt making my own
>> crust; not that adventurous). Eggs, milk, lightly steamed broccoli,
>> salt, pepper, a little
>> ground nutmeg, shredded cheddar cheese on top... baked at about 350F
>> for 25-30 minutes. Yummy!
>
> The bacon, you forgot the bacon! Cook it first and chop it up and
> add it to the egg mixture with a minced onion ... and I add the
> shredded swiss into the mix, not on top.
>
> I use 4 eggs and a cup each of the light cream and milk. Makes 2
> deep dish quiches ... they freeze well, too.
>
> nancy

I never put bacon in broccoli quiche; I'll have to give it a try

Jill

Do you eat tofu?

One of my favorite mock-chinese meals is a stir fry made with onions or
scallions, broccoli, waterchestnuts, and baby corn, tossed with oyster
sauce, and served with brown rice. top it with toasted cashew nuts.

you could probably sub chicken instead if you don't do tofu.

"Jude" > wrote in message
ps.com...
> Do you eat tofu?
>
> One of my favorite mock-chinese meals is a stir fry made with onions or
> scallions, broccoli, waterchestnuts, and baby corn, tossed with oyster
> sauce, and served with brown rice. top it with toasted cashew nuts.
>
> you could probably sub chicken instead if you don't do tofu.
>

I eat tofu, but even during The Big Shop, when I stock up on lots of stuff
for a couple of weeks, I tend to forget to buy tofu because it's just so
boring. If I remember to put it on the list, it comes home.

"Doug Kanter" > wrote in message
...
>
> "Jude" > wrote in message
> ps.com...
>> Do you eat tofu?
>>
>> One of my favorite mock-chinese meals is a stir fry made with onions or
>> scallions, broccoli, waterchestnuts, and baby corn, tossed with oyster
>> sauce, and served with brown rice. top it with toasted cashew nuts.
>>
>> you could probably sub chicken instead if you don't do tofu.
>>
>
> I eat tofu, but even during The Big Shop, when I stock up on lots of stuff
> for a couple of weeks, I tend to forget to buy tofu because it's just so
> boring. If I remember to put it on the list, it comes home.
>

Slice the tofu about 1/2 inch thick and freeze it. Keeps forever and the
texture is improved IMO, a little firmer and better able to absorb flavors.
Thaw in hot water, press out extra water, and use as usual.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Peter Aitken" > wrote in message
.. .
> "Doug Kanter" > wrote in message
> ...
>>
>> "Jude" > wrote in message
>> ps.com...
>>> Do you eat tofu?
>>>
>>> One of my favorite mock-chinese meals is a stir fry made with onions or
>>> scallions, broccoli, waterchestnuts, and baby corn, tossed with oyster
>>> sauce, and served with brown rice. top it with toasted cashew nuts.
>>>
>>> you could probably sub chicken instead if you don't do tofu.
>>>
>>
>> I eat tofu, but even during The Big Shop, when I stock up on lots of
>> stuff for a couple of weeks, I tend to forget to buy tofu because it's
>> just so boring. If I remember to put it on the list, it comes home.
>>
>
> Slice the tofu about 1/2 inch thick and freeze it. Keeps forever and the
> texture is improved IMO, a little firmer and better able to absorb
> flavors. Thaw in hot water, press out extra water, and use as usual.

That's a good idea. I freeze every other damned thing lately. I might freeze
the cat tonight if she doesn't STFU and let me get more than 3 hours of
sleep.

Yes! I like tofu! Thanks for yhe idea!
Pan
---------------------------------------

"Jude" > ha scritto nel messaggio
ps.com...
> Do you eat tofu?
>
> One of my favorite mock-chinese meals is a stir fry made with onions or
> scallions, broccoli, waterchestnuts, and baby corn, tossed with oyster
> sauce, and served with brown rice. top it with toasted cashew nuts.
>
> you could probably sub chicken instead if you don't do tofu.
>

"Doug Kanter" > wrote in message
...
>
> "Peter Aitken" > wrote in message
> .. .
>> "Doug Kanter" > wrote in message
>> ...
>>>
>>> "Jude" > wrote in message
>>> ps.com...
>>>> Do you eat tofu?
>>>>
>>>> One of my favorite mock-chinese meals is a stir fry made with onions or
>>>> scallions, broccoli, waterchestnuts, and baby corn, tossed with oyster
>>>> sauce, and served with brown rice. top it with toasted cashew nuts.
>>>>
>>>> you could probably sub chicken instead if you don't do tofu.
>>>>
>>>
>>> I eat tofu, but even during The Big Shop, when I stock up on lots of
>>> stuff for a couple of weeks, I tend to forget to buy tofu because it's
>>> just so boring. If I remember to put it on the list, it comes home.
>>>
>>
>> Slice the tofu about 1/2 inch thick and freeze it. Keeps forever and the
>> texture is improved IMO, a little firmer and better able to absorb
>> flavors. Thaw in hot water, press out extra water, and use as usual.
>
> That's a good idea. I freeze every other damned thing lately. I might
> freeze the cat tonight if she doesn't STFU and let me get more than 3
> hours of sleep.
Haha that's pretty funny and I understand completely! **eyeballing geriatric
dog that thinks she needs to pee at 3 in the morning and doesn't.**

I like to take leftover broccoli and make a simple salad with it. Oil,
vinegar, diced red onions, a little garlic, lots of salt and pepper...
great stuff!

Peter Aitken wrote:
> "Doug Kanter" > wrote in message
> ...
> >
> > "Jude" > wrote in message
> > ps.com...
> >> Do you eat tofu?
> >>
> >> One of my favorite mock-chinese meals is a stir fry made with onions or
> >> scallions, broccoli, waterchestnuts, and baby corn, tossed with oyster
> >> sauce, and served with brown rice. top it with toasted cashew nuts.
> >>
> >> you could probably sub chicken instead if you don't do tofu.
> Slice the tofu about 1/2 inch thick and freeze it. Keeps forever and the
> texture is improved IMO, a little firmer and better able to absorb flavors.
> Thaw in hot water, press out extra water, and use as usual.
>
> --
> Peter Aitken
> Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Oh, I hate frozen tofu. Ite gets all spongy and chewy. I don't like it
that way at all.

Jude wrote:
> Do you eat tofu?
>
IMO tofu is the next worst thing since alpha sprouts. What the heck does it
do for you other than issue a bland taste? IMHO it's gross.

I'd like to find a nice good head of cabbage again, and will go on a hunt
this weekend - NOT bok choy, flowering kale, or kohlrabi... just a nice
head of round green cabbage. To go with corned beef. And no, I don't want
fancy potatoes, either. Just plain white potatoes, thank you

Jill <---tired and grumpy

"King's Crown" > wrote in message
ink.net...
>
> "Doug Kanter" > wrote in message
> ...
>>
>> "Peter Aitken" > wrote in message
>> .. .
>>> "Doug Kanter" > wrote in message
>>> ...
>>>>
>>>> "Jude" > wrote in message
>>>> ps.com...
>>>>> Do you eat tofu?
>>>>>
>>>>> One of my favorite mock-chinese meals is a stir fry made with onions
>>>>> or
>>>>> scallions, broccoli, waterchestnuts, and baby corn, tossed with oyster
>>>>> sauce, and served with brown rice. top it with toasted cashew nuts.
>>>>>
>>>>> you could probably sub chicken instead if you don't do tofu.
>>>>>
>>>>
>>>> I eat tofu, but even during The Big Shop, when I stock up on lots of
>>>> stuff for a couple of weeks, I tend to forget to buy tofu because it's
>>>> just so boring. If I remember to put it on the list, it comes home.
>>>>
>>>
>>> Slice the tofu about 1/2 inch thick and freeze it. Keeps forever and the
>>> texture is improved IMO, a little firmer and better able to absorb
>>> flavors. Thaw in hot water, press out extra water, and use as usual.
>>
>> That's a good idea. I freeze every other damned thing lately. I might
>> freeze the cat tonight if she doesn't STFU and let me get more than 3
>> hours of sleep.
> Haha that's pretty funny and I understand completely! **eyeballing
> geriatric dog that thinks she needs to pee at 3 in the morning and
> doesn't.**
>

This cat's 5 months old, and must've been separated from mommy too soon. She
likes to nurse on peoples' fingers, toes, necks, arms, etc., and this
includes the customary kneaking with the claws. It was cute for about a
week, and she gets this look on her face like a bad actress in a porn movie.
But, it's time crush the behavior. Angostora Bitters on my finger helped
nicely a few days ago. At night, though, the battle interferes with sleep.

"jmcquown" > wrote in message
news
> Jude wrote:
>> Do you eat tofu?
>>
> IMO tofu is the next worst thing since alpha sprouts. What the heck does
> it
> do for you other than issue a bland taste? IMHO it's gross.

A good Chinese cook will cook it at a VERY high temp before adding other
ingredients. This seems to dry it somewhat, which makes it soak up some
flavor. It's still not fresh lobster, but....oh well. :-)

Doug Kanter wrote:
> "jmcquown" > wrote in message
> news
>> Jude wrote:
>>> Do you eat tofu?
>>>
>> IMO tofu is the next worst thing since alpha sprouts. What the heck
>> does it
>> do for you other than issue a bland taste? IMHO it's gross.
>
> A good Chinese cook will cook it at a VERY high temp before adding
> other ingredients. This seems to dry it somewhat, which makes it soak
> up some flavor. It's still not fresh lobster, but....oh well. :-)

I'd kill for some fresh lobster! LOL

Jill

On Wed, 30 Nov 2005 19:02:44 GMT, Kat > wrote:

>I was just given tons of broccoli. What can I do with it? I usually only
>boil or steam it. Any great (but easy cause I am lazy) soup recipes? I
>don't want the massive amount of broccoli to go to waste.

Chop very finely and use in place of zucchini (courgettes) in that
wonderful zucch/parmesan square recipe. The squares freeze
beautifully and are great hors d'oevres for the holidays.

Here's one recipe which calls for biscuit mix -- easy enough to make
your own.

Zucchini Squares
Source: The Mr. Food Cookbook by Art Ginsburg
Servings: 6

4 eggs
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1/2 teaspoon seasoned salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder/substitute fresh garlic
1/4 cup chopped fresh parsley or 2 teaspoons dried
parsley flakes
1/2 cup vegetable oil
1/2 cup whole wheat flour
1 cup biscuit making mix
3 cups grated zucchini

Preheat oven to 375:F. In a large bowl, beat the eggs, add all the
remaining ingredients, and mix well. Pour mixture into an ungreased
9-inch square baking pan and bake for 30 to 35 minutes. To brown top,
put under preheated broiler for the last 2 or 3 minutes. Cool for a
few minutes, then cut into squares.

NOTE: If you have the time, give it a zip with chopped fresh garlic
instead of the garlic powder.

BISCUIT MIX

Use for pizza or biscuits.

12 c. flour
6 tbsp. baking powder
3 tbsp. salt
4 1/2 tbsp. sugar
1 1/2 c. shortening or lard

Sift flour, then measure it and sift again with the baking powder,
salt and sugar. Sift the mixture twice, now add shortening. Cut this
in with two knives until the mixture is like fine crumbs. Place in a
covered container and store in refrigerator or freeze.

TammyM

Ophelia wrote:

> "Joseph Littleshoes" > wrote in message
> ...
> > A veggie loaf made with finely diced broccoli and spices using egg,
> > buttermilk and cheese for a binder can be very good, my recipe calls
>
> > for
> > adding bacon but i have made it with out and often substitute any
> > number
> > of other veggies than what the recipe calls for.
>
> May we have the recipe for this one please Joseph?
>
> >
> > A veggie soup heavy on the broccoli.
>
> ... and this one?
>
> O

Here you go Ophelia. I am going to post the veggie loaf recipe as
written and tell you here that i substitute about 2 cups of finely
diced broccoli or other veggies for all or part of the sweet peppers
called for in the original recipe. Cauliflower, daikon, eggplant,
artichoke hearts or just about any other veggie or combination of
veggies can be substituted for all or part of the peppers. As
preciously mentioned the loaf may be made with bacon or diced ham or any
other meat but is very good without and i usually make it without as a
side dish, plus it freezes well. I like it with a bit of tamari sauce
or soy sauce lightly sprinkled on it.

As far as the soup goes i add fresh broccoli to a basic veggie broth or
any other stock with some caramelized onions and carrots, and blanch
just long enough to make the broccoli 'al dente' but just enough
broccoli for immediate consumption, i find if broccoli is over cooked it
takes on a nasty taste and colour, finely diced in the following recipe
it does not seem to matter, and dont hesitate to finely dice the stems
and use them.

Veggie loaf
------------

1/4 pound canadian bacon, trimmed of fat and cut into small dice

1 tsp. olive oil [ i use canola]

1 each of yellow, red & orange bell pepper, cored, seeded, and finely
diced

1/2 cup finely diced yellow or white onion

1 cup fresh from the cob corn kernels

1 tbs. each of fresh thyme, sage, savoury or tarragon, all finely minced
[or herbs of choice]

1/2 cup finely minced fresh Italian parsley

1/2 tsp. salt

2 cups all purpose flour

1 tbs. baking powder

1 tsp. baking soda

pinch of cayenne

3/4 cup buttermilk

1 egg, lightly beaten

1/4 cup freshly grated parmesan cheese

Preheat the oven to 375 F. Lightly spray or wipe an 8 x 11 inch 2 quart
baking dish with vegetable oil.

In a large skillet, cook the bacon for 4 minutes, until lightly
browned. Add the olive oil, all the peppers [or other veggies] and
onion. Sauté until soft, about 7 minutes. Stir in the corn, thyme,
sage, savoury, parsley and salt. Set aside.

In a large bowl, sift together the flour, baking powder, baking soda,
and cayenne. Slowly whisk in the buttermilk and egg until just
combined. Fold in the vegetables and spread the dough into the prepared
pan.

Place in the oven and bake for 15 minutes. Sprinkle the top with the
cheese and bake for another 20 to 25 minutes or until a toothpick
inserted in the center come out clean. Remove from the oven and place
the dish on a rack to cool. Remove the loaf from the pan [if desired]
and cut into individual servings.
---
JL