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Baby broccoli recipe food network


Dim Sum Style Gai-Lan (Chinese Broccoli) Recipe

"This tastes just like the Gai-Lan that my DBF and I get when we go to Dim Sum on Sundays. It is really easy to make at home. It is similar to regular broccoli but it is slightly milder and has broad flat leaves instead of florets. If you can't find Gai Lan, you can substitute broccolini. The baking soda helps the broccoli retain its green color while cooking."

 

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photo by cookiedog

Ready In:
15mins
Ingredients:
10
Serves:

ingredients

  • 1 lb gai lan or 1 lb chinese broccoli
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 garlic clove, sliced
  • 1 inch gingerroot (1 inch piece, peeled)
  • 2 teaspoons toasted sesame seeds
  • Sauce
  • 3 tablespoons oyster sauce
  • 3 tablespoons water or 3 tablespoons chicken broth
  • 1 tablespoon mirin or 1 tablespoon dry sherry
  • 1 tablespoon sugar

directions

  • Gai Lan: Rinse gai lan and trim the end of the stems. Bring eight cups of water to a boil in a large saucepan or stock pot. Stir in salt, baking soda, garlic and ginger. Add gai-lan. Cover and simmer about 4 minutes, until the gai lan turns bright green and is tender-crisp. Drain and serve drizzled with the oyster sauce and sprinkled with sesame seeds.
  • Sauce: Mix oyster sauce with water or broth, mirin and sugar in a small saucepan. Bring to a boil to melt the sugar. Remove from heat.

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Roasted Baby Broccoli with Toasted Almonds & Lemon

January 10, 2013 • 1 comment

Simply delicious: baby broccoli is terrific roasted

Though a quick steam in the microwave serves a purpose when it comes to my weeknight vegetable routine, sometimes I’m looking for a side dish with a bit more excitement. Vegetables take on unexpected flavors and textures when roasted in the oven, requiring only the simplest ingredients. The key lies in matching the appropriate oven temperature to the density of the vegetable. High temperatures are good for baking French fries. Lower temperatures work well for concentrating the juices of oven-cured tomatoes.

Baby broccoli with its hearty stems and airy buds falls in the middle. Baby broccoli evolved as a natural hybrid, not genetically modified, of broccoli and Chinese Kale, and is commonly found under the trademarked name Broccolini. I love the flavor, which is reminiscent of broccoli with notes of asparagus.

Print Recipe

Baby Broccoli with Toasted Almonds & Lemon

1 bunch baby broccoli (about 1/2 pound, or 228 g), leaves and bottoms of stems trimmed

1 1/2 teaspoons (7.5 ml) extra-virgin olive oil

1/2 teaspoon lemon zest

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons (13. 8 g) sliced almonds

1/2 teaspoon lemon juice

 

Preheat oven to 400°F (200°C). Line sheet pan with parchment paper or a silicone baking mat. Arrange the baby broccoli in two rows on the pan, with the floret ends pointing toward the middle. Drizzle with olive oil and sprinkle with lemon zest, salt and pepper, and toss to coat. Spread almonds in a single layer on free spaces on the pan. Bake until stems are tender, about 12-15 minutes. Sprinkle with lemon juice and toasted almonds and toss to coat.

Prep time: 10 minutes

Cook time: 12-15 minutes

Makes 4 servings

Nutrition Facts (per serving): 75 calories, 4 g total fat (0 g saturated fat, 0 g trans fat), 120 mg sodium, 0 mg cholesterol, 9 g total carbohydrate (4 g fiber), 3 g protein, 5% DV iron, 6% DV calcium, 35% DV Vitamin A, 123% DV Vitamin C.

 

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My Book: Clean Eating For Busy Families

By Michelle Dudash, Chef and Registered Dietitian Nutritionist Published: January 10, 2013

  • Yield: 4 Servings
  • Prep: 10 mins
  • Cook: 12-15 mins
  • Ready In: 22 mins

Simple baked baby broccoli with toasted almonds and light lemon zest.

Ingredients

  • 1 bunch (about 1/2 pound, or 228 g) baby broccoli leaves and bottoms of stems trimmed
  • 1 1/2 teaspoons (7.5 ml) extra-virgin olive oil
  • 1/2 teaspoon lemon zest
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons (13.8 g) sliced almonds
  • 1/2 teaspoon lemon juice

Instructions

  1. Preheat oven to 400°F (200°C). Line sheet pan with parchment paper or a silicone baking mat. Arrange the baby broccoli in two rows on the pan, with the floret ends pointing toward the middle. Drizzle with olive oil and sprinkle with lemon zest, salt and pepper, and toss to coat. Spread almonds in a single layer on free spaces on the pan. Bake until stems are tender, about 12-15 minutes.
  2. Sprinkle with lemon juice and toasted almonds and toss to coat.
  • Cuisine: Vegetarian
  • Course: Entrée
  • Skill Level: Easy

Dish with Dudash, Recipes

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Food Network recipes for children

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#mother_cooking

All parents know that feeding a child is not an easy task, especially if he does not like vegetables, but at the same time loves sweets. The chefs of the Food Network TV channel rush to the aid of Mama.ru and offer dishes that children may like and at the same time are good for a growing organism. You will be able to feed your child with healthy vegetables without a fight and even indulge in a dessert with almost no sugar.

Potato Boats Stuffed with Broccoli and Cheddar Cheese with Avocado Cream

Ingredients for Avocado Cream:
    minced garlic 902
  • 20 g coriander leaves
  • 2 tbsp lime juice
  • 2 tbsp fat-free sour cream
  • 1 avocado
  • 2 green onions, chopped
  • ¼ tsp salt

For stuffed potatoes:
  • 8 small potatoes, washed thoroughly
  • 30 ml vegetable oil
  • ¼ tsp salt
  • 200 g broccoli florets, chopped
  • 85 g cheddar cheese, grated
  • 3 pieces of bacon, finely chopped

How to make avocado cream

1. Mix all ingredients with a mixer until smooth (about 30 seconds). Transfer to a bowl and refrigerate.

For stuffed potatoes

1. Preheat the oven to 230 degrees. Pierce potatoes with a fork and wrap in foil. Bake in the oven for approximately 25 minutes. Place potatoes in a cool place and cut in half horizontally when cool. Scoop out the flesh of the potatoes with a spoon without removing the skin. Save the pulp for other dishes.

2. Brush the inside and outside of the potato skins with vegetable oil and lightly salt. Place potato wedges on baking paper and bake for about 15 minutes until golden brown.

3. For the filling, steam the broccoli (about 3-4 minutes). Postpone. Grease a skillet with olive oil and heat over medium heat. Fry the bacon (4 minutes). Postpone.

4. Mix the broccoli and cheese into each potato boat. Reduce the oven temperature to 180 degrees and bake again for 8-10 minutes until the cheese has melted. Then add 1 tablespoon of cream of avocado to each boat, sprinkle with green onions and bacon. Serve on the table!

Pizza with cherry tomatoes and zucchini

Ingredients:
  • 1 medium zucchini, thinly sliced ​​
  • Sol
  • Olive oil
  • 450 g pizza dough
  • Flour
  • 200 g mozzarella cheese, chopped
  • 250 g cherry tomatoes, cut in half
  • 10 olives, pitted and cut in half
  • 30 g feta cheese
  • 2 tsp olive oil
  • 8 basil leaves, chopped

For the test:
  • 190 ml (¾ cup) warm water
  • 1 tsp honey (can be replaced with agave syrup)
  • 1 tsp dry yeast
  • 500 ml (2 cups) flour
  • Sol
  • 1 tbsp olive oil

How to cook

1. Mix water, honey and dry yeast and leave for about 5 minutes until foam appears.

2. Mix the flour and half a teaspoon of salt. Add yeast mixture and olive oil, stir. Shape the dough into a ball, leave it in the bowl and cover tightly with cling film. Put in a warm place for 2 hours.

3. Dust the baking paper and work surface with flour. Turn the dough out onto a work surface, knead it so that it is not sticky. Shape the dough into balls (each ball is a separate pizza). Place the balls on baking paper, cover with cling film or a towel for half an hour, and then roll into a pizza shape.

4. Preheat the oven to 220 degrees and line the bottom rack of the oven. Mix zucchini with ¼ teaspoon salt, let stand for a while.

5. Pour the dough into the pre-greased baking dish and spread evenly. Bake for approximately 10 minutes until golden brown.

6. Remove the mold from the oven and place the mozzarella on top of the dough. Next, lay out the zucchini, and then the tomatoes. Top with olives and feta cheese. Salt. Drizzle with olive oil.

7. Return the pizza to the oven and bake for another 15-20 minutes.

Stuffed chicken with sauce and Dijon mustard

Ingredients:
  • 110 g broccoli florets, chopped
  • 50 g Gruyère cheese, grated
  • 1 garlic clove, chopped
  • 4 chicken breasts, boned and skinned
  • 2 tsp olive oil
  • 2 tsp thyme, chopped
  • Salt and ground black pepper
  • 240 ml. skimmed milk
  • 120 ml. chicken stock
  • 1½ tsp corn flour
  • 2 tbsp parmesan cheese, grated
  • 1 tsp Dijon mustard

How to cook

1. Preheat the oven to 200 degrees on the grill. Grease a baking dish with olive oil. Boil broccoli (about 5 minutes), drain and hold under cold water. Drain the water again and pat the broccoli dry with paper towels.

2. Mix broccoli with cheese and garlic. Poke a hole in the chicken breasts with a knife and stuff the broccoli mixture into each breast. Brush chicken breasts with olive oil, salt and pepper.

3. Heat a skillet over medium heat (about 5 minutes). Fry the chicken breasts on both sides (about 6 minutes per side) until golden brown. Transfer to a baking dish.

4. Mix milk with chicken broth, salt and pepper, bring to a boil over medium heat, add cornstarch. Cook for about 2 minutes until the sauce thickens. Remove from heat and add parmesan. Drizzle sauce over each breast and bake until golden brown, about 3 minutes.

5. Remove the chicken from the oven and let it cool slightly, about 5 minutes, then cut in half. Add the mustard to the remaining sauce and spread a little of the sauce on each plate. Lay out the chicken. Serve on the table!

Eggplant Casserole with Kale and Parmesan

Ingredients:
  • olive oil
  • 2 garlic cloves, chopped
  • Sol
  • 800 g canned tomatoes, mashed with a fork
  • 1 small kale, chopped
  • 250 g basil leaves, chopped
  • 150 g almond flour
  • 125 ml. (½ cup) breadcrumbs
  • 2 egg whites
  • 2 eggplants, cut into pieces
  • Ground black pepper
  • 200 g mozzarella cheese
  • 50 g parmesan cheese, grated
  • 2 tbsp parsley, chopped

How to cook

1. Preheat the oven to 220 degrees. Line 2 baking sheets with baking paper.

2. Fry the garlic in a deep, large skillet over medium heat until golden brown. Add tomatoes and remaining liquid. Add the kale and basil, bring to a boil and cook for about 25 minutes until the sauce thickens.

3. Mix the almond flour with the breadcrumbs. Whisk egg yolks with water.

4. Lay the eggplant slices on a clean work surface and season with salt and pepper. Dip eggplant in egg and then roll in breadcrumbs. Put them on a baking sheet and bake for half an hour on both sides until a golden crust appears.

5. Change oven to grill. Pour some of the sauce into the bottom of the mold and place the eggplant on top. Pour in the remaining sauce and cover everything with a layer of mozzarella. Then lay out another layer of eggplant, sauce and cheese, add Parmesan. Bake for another minute until golden brown. Serve garnished with parsley.

Greek Yogurt Ice Cream

Ingredients:
  • 225 g chocolate chips
  • 375 ml. (1½ cups) low fat milk (1%)
  • ⅓ cup unsweetened cocoa powder
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • Sol
  • 250ml. Greek yogurt (2%)

How to prepare

1. Place the chocolate chips in a glass bowl.

2. Combine milk, cocoa powder, sugar, vanilla extract and ¼ teaspoon salt in a saucepan over medium heat. Stir constantly until the cocoa powder is completely dissolved, about 7 minutes. Remove from heat and pour milk mixture over chocolate chips. Leave for 5 minutes, then stir gently until the chocolate has melted. Add yogurt and mix until smooth, then cool completely.

3. Pour the mixture evenly into 8 ice cream molds (approximately 1/3 cup per mold) and freeze for 5 hours. Before serving, pour hot water over the molds so that the ice cream can be easily removed.

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