Tag: broccoli florets

Soy-Sesame Vegetable Sauté

Soy-Sesame Vegetable Sauté

by Pam on June 4, 2013

I wanted to make a vegetable sauté to go with the fried rice I was making for dinner. I grabbed some broccoli, baby zucchini and bell pepper, sugar snap peas, and carrots along with some garlic, soy sauce, and sesame oil. I did a quick steam of the broccoli to make it just tender then sauteed the remaining veggies before adding garlic, soy sauce, and sesame oil right before serving. The veggies turned out delicious and paired perfectly with the fried rice. Quick, simple, and healthy – I love recipes like that!\

Place the broccoli florets in a steamer tray that you have placed in a pot of boiling water. Once the water is boiling, place a lid on the pot and steam for 2-3 minutes or until broccoli is just tender. Remove from the pot of water and steamer immediately. Set aside.

While the broccoli is steaming, heat the canola oil in a large skillet over medium heat. Add the onion, carrot, and bell pepper to the skillet. Cook, stirring often, for 4 minutes. Add the zucchini, sugar snap peas, and broccoli to the skillet. Add the minced garlic, soy sauce, and sesame oil then cook for 1 minute, stirring constantly. Remove from the heat and season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



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Soy-Sesame Vegetable Sauté




Yield: 6

Prep Time: 10 min.

Cook Time: 10-12 min.

Total Time: 20 min.



Ingredients:

1 cup of broccoli florets
1-2 tsp vegetable oil
1/2 red onion, sliced into chunks
4 baby carrots, sliced
1 red baby bell pepper, sliced into chunks
2 baby zucchini, sliced
1 cup of sugar snap peas
2-3 cloves of garlic, minced
1 tbsp soy sauce
1 tsp sesame oil

Directions:

Place the broccoli florets in a steamer tray that you have placed in a pot of boiling water. Once the water is boiling, place a lid on the pot and steam for 2-3 minutes or until broccoli is just tender. Remove from the pot of water and steamer immediately. Set aside.

While the broccoli is steaming, heat the vegetable oil in a large skillet over medium heat. Add the onion, carrot, and bell pepper to the skillet. Cook, stirring often, for 4 minutes. Add the zucchini, sugar snap peas, and broccoli to the skillet. Add the minced garlic, soy sauce, and sesame oil then cook for 1 minute, stirring constantly. Remove from the heat and season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.



Recipe and photos by for the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Broccoli and Cheese Mini Egg Omelets

I love making a batch of these mini egg omelets – they are EASY to make, and I have breakfast ready for the next few days. I pop them in the microwave for one minute and they taste as good as when I first made them. This is perfect to make ahead for busy weekdays, and they are high in protein, so they fill you up. Enjoy two with a piece of fruit and you have a complete meal.

Each omelet is loaded with broccoli and cheese, but you can use any combination of vegetables you like (spinach, mushrooms, peppers, onions, etc.)

I usually like to combine egg whites with whole eggs, but if you rather use egg whites, that is fine too. Leftovers can be heated up and enjoyed throughout the week.

Some of you may have tried these, they first appeared on Skinnytaste in 2009, but I made them again today and gave them a photo make-over.

Broccoli and Cheese Mini Egg Omelets
gordon-ramsay-recipe.com
Servings: 4 1/2 Size: 2 omelets Old Points: 4 • Weight Watcher Points+: 4
Calories: 167 • Fat: 8.5 g • Carb: 5 g Fiber: 2.5 g • Protein: 18 g • Sugar: 0 g
Sodium: 317 mg (without the salt) • Cholest: 170 mg 

Ingredients:

  • 4 cups broccoli florets
  • 4 whole large eggs
  • 1 cup egg whites
  • 1/4 cup reduced fat shredded cheddar (Sargento)
  • 1/4 cup good grated cheese like pecorino romano
  • 1 tsp olive oil
  • salt and fresh pepper
  • cooking spray

Directions:
Preheat oven to 350°. Steam broccoli with a little water for about 6-7 minutes.
When broccoli is cooked, crumble into smaller pieces and add olive oil, salt and pepper. Mix well.

Spray a standard size non-stick cupcake tin with cooking spray and spoon broccoli mixture evenly into 9 tins.

In a medium bowl, beat egg whites, eggs, grated cheese, salt and pepper. Pour into the greased tins over broccoli until a little more than 3/4 full. Top with grated cheddar and bake in the oven until cooked, about 20 minutes. Serve immediately. Wrap any leftovers in plastic wrap and store in the refrigerator to enjoy during the week.
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Italian Broccoli

Italian Broccoli

by Pam on May 22, 2013

We went camping last weekend and I made a simple steak dinner with broccoli and salad. I had a bit of extra vinaigrette left over from our salad so I decided to toss the steamed broccoli with it…I am so glad I did! It gave the broccoli such a nice flavor! For once, my kids actually ate every single broccoli floret on their plates – YEAH! I decided to make it again this week and thought it would pair nicely with the Italian Chicken[1] and the Garlic Rice with Sautéed Onions, Sun-Dried Tomatoes, and Toasted Pine Nuts[2]. This is a quick and simple way to give broccoli an extra kick of flavor that your whole family will gobble up.

Combine the olive oil, seasoned vinegar, red wine vinegar, sugar, garlic, and sea salt and freshly cracked pepper, to taste. Whisk until evenly combined. Let the vinaigrette sit for 20-30 minutes to allow flavors to mingle.

Place the broccoli florets in a steamer tray that you have placed in a pot of boiling water. Once the water is boiling, place a lid on the pot and steam for 3-4 minutes or until broccoli is fork tender. Remove from the pot of water and steamer immediately. Pour the broccoli into a serving bowl then drizzle it with the vinaigrette and season with sea salt and freshly cracked pepper, to taste. Toss to coat the broccoli evenly. Serve & enjoy.



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Italian Broccoli






Ingredients:

1 tbsp olive oil
1/2 tbsp seasoned rice vinegar
1/2 tsp red wine vinegar
Pinch of sugar
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
2 cups of broccoli florets

Directions:

Combine the olive oil, seasoned vinegar, red wine vinegar, sugar, garlic, and sea salt and freshly cracked pepper, to taste. Whisk until evenly combined. Let the vinaigrette sit for 20-30 minutes to allow flavors to mingle.

Place the broccoli florets in a steamer tray that you have placed in a pot of boiling water. Once the water is boiling, place a lid on the pot and steam for 3-4 minutes or until broccoli is fork tender. Remove from the pot of water and steamer immediately. Pour the broccoli into a serving bowl then drizzle it with the vinaigrette and season with sea salt and freshly cracked pepper, to taste. Toss to coat the broccoli evenly. Serve & enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Italian Chicken Thighs (www.gordon-ramsay-recipe.com)
  2. ^ Garlic Rice with Sautéed Onions, Sun-Dried Tomatoes, and Toasted Pine Nuts (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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