Recipes tagged with « Broccoli »
Cauliflower Fried Rice Remix
Cauliflower base swapped with riced broccoli for texture variation. Uses avocado oil instead of sesame oil for higher smoke point and a subtle buttery note. Switched soy sauce with tamari to boost umami depth, perfect for gluten-free options. Added chopped scallions alongside fresh chili flakes to fire up the flavor profile. Carrots blanched briefly instead of raw sauté for better crunch retention. Egg stirred in earlier to create a creamier finish. Tossing gently preserves vegetable bite without mushiness. Controlled heat, precise timing, and stirring technique are crucial to keep everything vibrant, tender, and glossy. Serves four, fast midweek hack.
Scalloped Potatoes Broccoli Bake
A layered casserole with thinly sliced potatoes and crisp broccoli tossed in a creamy sauce with melted cheese. Uses evaporated milk instead of heavy cream for a lighter texture and swaps cream of chicken for cream of mushroom to avoid overpowering saltiness. Garlic and onion powders add depth. Baked uncovered until bubbling and golden, signaling tender potatoes and a crunchy top. Visual cues more reliable than clocks here. Adaptable for dairy-free or vegetarian with recommended swaps. Nutty cheddar or gouda suggested to change flavor profile. This dish is about recognizing doneness through sight and smell rather than strict timing.
Broccoli Cheese Soup Twist
A creamy broccoli soup built from scratch. Onion sweated till translucent, garlic softened but not burnt. Butter roux thickens broth, milk swapped for half-and-half. Broccoli cooks till tender, cheese melds off heat. Uses gouda for nuttiness, fontina for melt. Focus on balance of sharp and creamy. Avoid scorch by stirring, watch for bubbling to gauge thicken. Controls salt by broth choice. The texture rich but not gluey thanks to precise flour cook time and low simmer. Practical, hands-on tweaks for everyday cook, substitutions noted for dairy and broth. Yield feeds 7-9 easily, satisfying meal.
Broccoli Sausage Stuffed Potatoes
Large red or Russet potatoes baked then hollowed. Filling blends tender broccoli florets with browned Italian sausage, sharp cheddar, and creamy butter-milk mash. Quick steam for broccoli locks color and crunch, then chilled fast. Sausage pan-fried for deep caramelization. Baking finishes with cheese melted and browned. Balanced texture: soft potato shell with savory, slightly crisp topping. Sub potato with Yukon gold for more buttery taste. Swap sausage for chorizo for smoky heat or use turkey sausage for leaner dish. Milk can be almond or oat for dairy-free, butter replaced with olive oil tied into sausage fat. Keep potato walls 1/4 inch thick to hold stuffing without breaking. Crisp base by trimming potato bottoms avoids wobble in oven. Look for bubbling cheese and slight browning to know done. Serves 4 hungry eaters.