broccoli

In need of a satisfying meal, stat? OnSugar blog Abbey Eats thinks you should give beef and broccoli stir-fry a try.

I like how this dish is so simple to make. Me and my sis cooked it over the weekend and it's delicious. It's a typical Asian dish that will surely satisfy your hunger.

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Three simple ingredients — chicken, tomatoes, and broccoli — come together effortlessly in this uncomplicated, yet flavorful dish. Consider this recipe a loose guide: if you prefer to grill the chicken breasts instead of poaching them, do so. Likewise, for a rich smokiness, char the tomatoes and broccoli on the grill. Need a more substantial main? Toss the listed components with toasted bread cubes, cooked rice, or your favorite cheese. Get the adaptable recipe now.

When I think of classic macaroni and cheese, I always consider it a comforting side dish. However, I love recipes like this one that turn the childhood favorite into an entire meal. Store-bought roast chicken is tossed with broccoli and pasta. Instead of using processed cheese, the ingredient list calls for a semi-soft cheese with garlic and herbs. You could use cream cheese, but I recommend goat cheese. It will provide a delightful richness and tang to the meal.

To get the uncomplicated recipe that's sure to be a hit with kids, read more

With the exception of Italian tomatoes, I rarely buy canned vegetables, unless I'm desperate for something like artichokes when they're out of season. But one thing I have always noticed is that while just about every vegetable — onions, asparagus, tomatoes, corn, beets, even kale — is readily available on a shelf, I've never seen broccoli that comes in a tin. Why doesn't canned broccoli exist?

I was surprised to find out that the answer has more to do with texture and smell than anything nutritional. In the new book, FYI: Does Size Matter? 15 Questions We Aren't Afraid to Answer, editors describe the process of pressure-canning vegetables, which at temperatures above 200ºF, would turn delicate broccoli florets to a virtual pulp. Even the USDA dissuades home canners from preserving broccoli in this manner. Not only will the canning process discolor the vegetable, it also intensifies the broccoli's gassy odor.

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When I order Chinese food, one of my preferred dishes is broccoli beef. I love the slippery sauce, the chewy beef, and the crisp broccoli. However, I rarely enjoy this combination at home. When cooking Chinese, I prefer to make healthier variations of my restaurant favorites.

That's why I'm excited for this recipe of chicken with broccoli. It combines skinless, boneless chicken breasts with broccoli and bamboo shoots. The sauce is a mixture of ginger, soy sauce, and rice vinegar. For a complete meal, I'll serve with baked brown rice. To redo this classic takeout item, get the recipe and read more

Who says making quiche has to be complicated? This recipe proves that a quick and simple quiche can come together in minutes. The secret is to leave out the pastry dough crust. Not only are you saving time, but you'll also cut calories. The classic combination of cheddar and broccoli is featured in this recipe; however other cheese and vegetable pairings can be substituted. Follow the same measurements but consider gruyere and mushrooms, gouda and red peppers, or parmesan and spinach. Get the basic vegetarian recipe when you read more

Most broccoli cheese soup recipes are loaded with cream and cheese. Not so with this vegetarian-friendly recipe. The clean, bright flavor of broccoli is most prominent. The only cheese is sprinkled on the finished soup as garnish; however, the soup has a rich, nutty depth thanks to nutritional yeast flakes. This health food store ingredient is popular among vegans and can be used to add a cheesiness to other cream sauces. To learn the uncomplicated method, read more