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Broccoli Recipes

Stir Fried Broccoli
2 lbs of broccoli
2 Tablespoons canola oil
1 Teaspoon salt
1 Teaspoon sugar
2 Tablespoons water
Cut the stems from the broccoli, peel and slice into ½ inch pieces.  Cut broccoli florets into smaller pieces also. 
Heat oil in a frying pan until hot.  Stir fry the broccoli for two minutes.  Add the salt and sugar and mix well.  Add the water and cover the pan and cook for two minutes. 


Broccoli with Almonds
One large head of broccoli
1-2 tablespoons lemon juice
½ cup sliced almonds
4 tablespoons butter
1 minced garlic clove
Salt and freshly ground pepper
Cut the stems from the broccoli, peel and slice into ½ inch pieces.  Cut broccoli florets into smaller pieces also. 
Steam broccoli until tender.  Drain and set aside in a bowl.  Sauté the almonds in the butter until light brown.  Add the garlic during the last minute of cooking.  Add the lemon juice and stir.  Pour over broccoli.


Lemony Broccoli
1 tablespoon olive oil
Florets from one large head of broccoli
2 cloves garlic, thinly sliced
¼ cup water
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
In a large skillet, heat oil over medium heat.  Add broccoli and garlic.  Stir-fry broccoli for two minutes.  Add ¼ cup water to the skillet, cover and cook until broccoli is tender-crisp, about 6 minutes.  Add lemon juice and season with salt and pepper.  Toss to combine and serve.


Creamy Broccoli Leek Soup
Laura’s favorite soup!
8 cups chicken broth
2 lbs. fresh broccoli, chopped
4 leeks
1/3 c butter
1/3 c flour
¼ teaspoon mace or nutmeg
¼ teaspoon freshly ground pepper
2 cups half-and-half
5 oz shredded Swiss cheese
In dutch oven, bring chicken broth to a boil.  Add broccoli and simmer 15 minutes until tender.  Meanwhile, cut tops off leeks; discard tops.  Chop leeks. 
Remove broccoli from broth.  In blender or food processor, puree half of the broccoli and ¾ cup broth until very smooth.  Pour into dutch oven.  Puree the rest of the broccoli the same way and add to the dutch oven.  Put remaining broth into the dutch oven.
In large skillet, cook leeks in butter about 5 minutes or until tender.  Stir in flour, mace and pepper.  Cook 1 minute, stirring constantly.  Stir in two cups of broccoli puree from the dutch oven, blend well.  Add contents of skillet back to dutch oven, blend well.  Bring to a hot temperature without boiling.   Cook 3-4 minutes or until soup is thickened, stirring constantly.  Reduce heat to low.  Add half and half and cheese.  Cook until cheese is melted, stirring frequently.  Do not boil.  Serve.


Broccoli with Sour Cream Sauce
1/3 cup mayonnaise
1/3 cup sour cream
1 teaspoon prepared mustard
½ teaspoon lemon juice
1 lb. fresh broccoli, cooked until tender and drained
Combine first four ingredients in a small saucepan.  Cook over low heat, stirring constantly until hot but not boiling.  Place cooked hot broccoli in a serving dish.  Pour hot sauce over top.  Serve


Pan-Roasted Broccoli
Can be served alone, or with one of two sauce options, shown below
tablespoons water 
teaspoon salt 
teaspoon ground black pepper 
tablespoons vegetable oil 
1 3/4
pounds broccoli florets cut into 1 1/2-inch pieces
1. Stir water, salt, and pepper together in small bowl until salt dissolves; set aside. In 12-inch nonstick skillet with tight-fitting lid, heat oil over medium-high heat until just beginning to smoke. Add broccoli stems in even layer and cook, without stirring, until browned on bottoms, about 2 minutes. Add florets to skillet and toss to combine; cook, without stirring, until bottoms of florets just begin to brown, 1 to 2 minutes longer.
2. Add water mixture and cover skillet; cook until broccoli is bright green but still crisp, about 2 minutes. Uncover and continue to cook until water has evaporated, broccoli stems are tender, and florets are tender-crisp, about 2 minutes more.
Sauce 1 (option 2)  Lemon Browned Butter
tablespoons butter
small shallot , minced (about 1 1/2 tablespoons)
medium cloves garlic ,minced or pressed through garlic press (about 2 teaspoons)
teaspoon table salt 
teaspoon ground black pepper 
1 1/2
teaspoons fresh lemon juice 
teaspoon minced fresh thyme leaves  
Melt butter in empty skillet over medium-high heat and continue to cook, swirling occasionally, until butter is browned and releases nutty aroma, about 1 1/2 minutes. Add shallot, garlic, salt, and pepper, and stir until garlic and shallot are fragrant, about 1 minute. Stir in lemon juice and thyme. Add broccoli to skillet, toss to coat with browned butter, and serve immediately.
Sauce 2 (option 3)   Spicy Southeast Asian Flavors
tablespoon creamy peanut butter 
tablespoon hoisin sauce 
teaspoons fresh lime juice 
medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
teaspoon packed brown sugar (light or dark)
teaspoon Asian chili sauce 
cup coarsely chopped fresh basil leaves 
2 tablespoons chopped roasted peanuts 
Stir together peanut butter, hoisin sauce, lime juice, garlic, brown sugar, and chili sauce in medium bowl until combined; set aside.
Add basil to broccoli, and cook, stirring, until leaves wilt, about 30 seconds. Add peanut butter mixture and toss until broccoli is evenly coated and heated through, about 30 seconds. Transfer to serving dish, top with chopped peanuts, and serve immediately.