Tag Archives: broccoli

Broccoli Cheddar Scalloped Potatoes

  • 3 lbs. potatoes, skinned and sliced on 2nd mandolin option
  • ½ stick butter, melted
  • 3 cloves minced garlic
  • ¼ cup flour
  • 1 tsp. salt
  • ½ tsp. pepper
  • Paprika, to taste
  • 3 cups milk
  • 2 cups shredded cheddar
  • ½ cup shredded parm.
  • 2 cups chopped broccoli
  • 1 onion, chopped
  • Extra cheese for topping

Preheat oven to 400º.  Cook garlic in butter for about a min., before whisking in the flour for a couple of min.  Whisk in milk and seasonings.  Bring to a simmer, and remove from heat to stir in cheeses and broccoli.  Layer ½ the potatoes in the baking dish, and cover w/ ½ the sauce.  Repeat; cover; and bake for 30 min.  Sprinkle w/ additional cheese, and bake (uncovered) for another 25-30 min. until golden.

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Broccoli Salad

Salad:

  • 4 cups broccoli florets, cut into bite-sized pieces
  • 2 cups red seedless grapes, halved
  • ¾ cup roughly chopped pecans
  • ½ red onion, chopped
  • 12 oz. cooked and chopped veg. “bacon”
  • 1 ball of mozzarella pearls
  • ½ cup dried dates or cranberries

Dressing:

  • 1 cup mayonnaise
  • ½ cup orange or orange-pineapple juice
  • ¼ cup sugar
  • 2 tbsps. apple cider vinegar
  • 1 tbsp. orange zest
  • 1 tsp. Dijon mustard
  • ¼- ½ tsp. salt
  • ¼ tsp. pepper

In a lg. bowl, toss together all of the salad ingredients.  Whisk together all dressing ingredients in a separate bowl, and then add to the salad.  Refrigerate for 2 hrs. before serving.

Cheddar & Broccoli Noodles

  • 4 cups water
  • 2 (3 oz.) pkgs. Shrimp flavor Ramen noodle soup
  • 1 ½ cups broccoli florets
  • 1 (10 ¾ oz.) can broccoli cheese soup
  • ¼ cup sour cream
  • ¼ tsp. pepper

Boil water in med. Saucepan, and then add noodles (without seasoning packet) and broccoli. After the boiling continues, reduce heat to low. Simmer for 3-5 min., until broccoli is tender. Drain most of the liquid, and stir in remaining ingredients (as well as 1 seasoning packet from noodles). Heat through.

Slow Cooker Broccoli Cauliflower Cheese Soup

  • 3 cups chopped broccoli florets
  • 2 cups chopped cauliflower florets
  • 2 cloves minced garlic
  • ½ cup diced shallot
  • 1 lg. diced carrot
  • 3 ½ – 4 cups veg. broth
  • Salt, black pepper, and hot sauce to taste
  • 1 cup milk
  • 8 oz. shredded extra sharp white cheddar cheese
  • 1 cup Greek yogurt

Place all but the last 3 ingredients in the slow cooker. Cook on low for 6-8 hrs., or until veg. are tender. Add remaining ingredients, and puree the soup until smooth.

Broccoli Soup

  • 4 cups chopped broccoli
  • 3 med. potatoes, cut into 1/4” cubes
  • 1 med. onion, sliced
  • 1 box veg. stock
  • 1 clove minced garlic
  • ¼ tsp. pepper
  • 1 cup milk
  • 4 tbsps. grated parm. cheese

In a lg. pot, combine all but last 2 ingredients. Bring to a boil. Cover and cook over low heat 15 min., or until veggies are tender. Stir in milk and cheese, and heat through.

Serves: 7