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Broccoli and Cauliflower Stuffed Chicken Roll

If you’re planning a special dinner for tonight, you can’t go wrong with a delicious chicken roll. Don’t expect a heavy dish, because the filling is made of a touch of broccoli and cauliflower. As for the side, since we’re keeping things light, we recommend an arugula salad, flavored with apple and parmesan.

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Ingredients Needed for Broccoli and Cauliflower Stuffed Chicken Roll

2 cauliflower florets
2 broccoli florets
1 teaspoon butter
½ teaspoon dried oregano
salt
½ teaspoon pepper
½ teaspoon sumac
½ lemon
10 ounces of chicken breast
1 tablespoon olive oil
salad :
3 ounces of arugula
4 cherry tomatoes, halved
1 apple, diced
salt
½ lemon
¼ cup parmesan, shredded
balsamic glaze

How to Make Broccoli and Cauliflower Stuffed Chicken Roll

  1. Preheat the oven to 360°F/180°C.
  2. First pass the broccoli and cauliflower through a shredder.
  3. Heat a saucepan over medium heat, add the butter in it and melt it.
  4. Add the shredded veggies and season with oregano, salt, pepper, and sumac.
  5. Squeeze the juice out of half a lemon, stir, and cook for half a minute more.
  6. Next place the chicken breast on a wooden board. Horizontally slice it through the middle to make room for the filling.
  7. Cover the chicken with foil and level it with a rolling pin.
  8. Season it with salt and add the veggie filling inside. Secure the filling by tying the chicken with string at the ends.
  9. Lay the chicken in a baking tray, season it with salt, and pour the olive oil.
  10. Bake it for the next 25 minutes!
  11. For the salad, add the arugula, cherry tomatoes, and apple in a salad bowl. Season with salt, add lemon juice, and shredded parmesan.

Broccoli and Cauliflower Pizza

A broccoli and cauliflower pizza? Sure, they may not be the first toppings you think of when craving pizza, but that doesn’t mean you can’t use them. It’s a healthier option, with reduced amount of fat, which can be served when you’re on a diet. Plus, the tomato sauce, spices, and touch of red wine gives it a savory taste, that we recommend you try.

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Ingredients Needed for Broccoli and Cauliflower Pizza

1 teaspoon active dry yeast
7 ounces of flour
salt
½ teaspoon thyme powder
3.5 ounces of fluid water
1 tablespoon vegetable oil
3 garlic cloves
2 rosemary sprigs
1 cup tomato sauce
3 tablespoons of red wine
½ teaspoon dried thyme
chives, chopped
8 cauliflower florets
8 broccoli florets
1 red chili, thinly sliced
parmesan

How to Make Broccoli and Cauliflower Pizza

  1. First grab a small bowl and fill it with water.
  2. Add the active dry yeast and mix to dissolve it.
  3. Sift the flour through a strainer and place it in your food processor.
  4. Add salt, thyme powder, and pour the water.
  5. Set the food processor at medium speed and mix everything until smooth. Let it rise for the next 30 minutes.
  6. Dust your working surface with flour and start kneading the dough using your hands. Do it until it’s smooth, firm, and elastic.
  7. After that, level it with a rolling pin, until you reach the desired thickness.
  8. Preheat the oven to 430°F/220°C.
  9. Next heat the vegetable oil in a skillet over medium heat. Add the garlic, rosemary, and leave them into the pan for the next minute.
  10. Pour the tomato sauce and the red wine in the skillet. Add salt, thyme, and chives.
  11. Cook until the sauce thickens.
  12. Place the pizza dough on your wooden board. Evenly spread the tomato sauce over it. Top it with the cauliflower, broccoli florets, and chili slices.
  13. Slide the pizza into the oven and cook it for the next 15 minutes. Top it with shredded parmesan.

Stovetop Pizza With Broccoli and Ricotta

If you’re very into pizza, you know that the best ones are cooked in the oven. But if you’re in a hurry, give stove-top pizza cooking a try. The most important trick? Choose toppings that don’t need too much cooking, like bacon, ricotta, broccoli, and parmesan.

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Ingredients Needed for Stovetop Pizza With Broccoli and Ricotta

5 ounces of ricotta
½ cup parmesan, shredded
2 garlic cloves, crushed
6 bacon slices
6 broccoli florets
salt
6 ounces of pizza dough

How to Make Stovetop Pizza With Broccoli and Ricotta

  1. Add the ricotta in a large bowl. Add the garlic and parmesan and mix.
  2. Heat a skillet over medium heat. Add the bacon slices and cook them until crispy.
  3. Take them out of the skillet, and add the broccoli in the remaining fat. Season with a pinch of salt, stir, and cook for 2 minutes.
  4. Don’t turn off the heat but take out the broccoli.
  5. Place the pizza dough into the skillet and place it on heat for 3 minutes. Flip it over and spread the ricotta mixture over the dough. Top it with bacon and broccoli.
  6. Keep cooking it until it’s done, for around 2 more minutes.

Skillet Orecchiette With Pork and Broccoli

Pasta cooks quite quickly, so you can count on it anytime you’re feeling hungry and want to eat right away. For example, this skillet orecchiette with pork and broccoli is ready in about 20 minutes. You’ll practically only have time for 3-4 sips of wine until the meal is ready.

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Ingredients Needed for Skillet Orecchiette With Pork and Broccoli

5 ounces of orecchiette
10 ounces of pork tenderloin, sliced
vegetable oil for frying
salt
½ lime
5 broccoli florets, halved
½ teaspoon turmeric
1 chili pepper, sliced

How to Make Skillet Orecchiette With Pork and Broccoli

  1. Fill a large pot of water, add salt, and bring it to a boil.
  2. Add the orecchiette and cook it according to the instructions on the package. Drain and set them aside.
  3. Heat the vegetable oil in a skillet and start frying the pork tenderloin slices.
  4. Fry the meat for 2 to 3 minutes on the first side. Flip the pork slices over, then add salt and squeeze some lime juice. Cook until the pork pieces are golden brown, for 1 to 2 minutes. Make sure no pink juices remain and cook more if it’s needed.
  5. Take another skillet and heat about 1 teaspoon of vegetable oil in it.
  6. Add the broccoli florets, cooked orecchiette, turmeric, chili pepper, and salt. Stir and cook for 2-3 minutes.
  7. Add the pork slices and stir again.

Glazed Chicken Breast With Broccoli and Rice

When all you have in your kitchen is some rice and a chicken breast, it’s easy to improvise a lunch. The only problem? It’s a bland lunch. All you need to spruce it up is some broccoli, bell pepper, radishes, and cucumber. The result is a glazed chicken breast with broccoli and rice. Bon appetit!

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Ingredients Needed for Glazed Chicken Breast With Broccoli and Rice

5 ounces of chicken breast, sliced
2 tablespoons of vegetable oil
2 tablespoons of honey
1 tablespoon soy sauce
5 broccoli florets
¼ red bell pepper, sliced
¼ yellow bell pepper, sliced
1 teaspoon butter
½ cup cooked rice
3 cucumbers, cubed
2 radishes es, halved

How to Make Glazed Chicken Breast With Broccoli and Rice

  1. Heat the vegetable oil in a skillet.
  2. Add the chicken slices and cook them on both sides until golden.
  3. Add the peanuts in the same skillet and roast them.
  4. Add the honey and soy sauce, and cook for 1-2 more minutes. Set aside.
  5. Add a few drops of vegetable oil in a skillet and throw in the broccoli florets and the bell pepper.
  6. Add the butter and cook the vegetables until they soften just a little.
  7. Add the cooked rice into a bowl. Add the broccoli and bell pepper, then add the cucumber and radishes.
  8. Top with glazed chicken slices and peanuts.

Mason Jar Pasta and Broccoli Salad

Heavy cream and pesto combine into a very smooth sauce that brings out the best from this pasta and broccoli salad. You can even wrap everything up in a mason jar and enjoy it for lunch at the office!

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Ingredients Needed for Mason Jar Pasta and Broccoli Salad

½ cup heavy cream
2 ounces of cooked pasta
2 tablespoons of pesto
4 cherry tomatoes, cut into cubes
1 yellow bell pepper, cut into cubes
4 broccoli florets, steamed

How to Make Mason Jar Pasta and Broccoli Salad

  1. Take 1 glass jar (12 ounces/370 grams) and add the heavy cream on its bottom.
  2. Add the cooked pasta, pesto, cherry tomatoes, yellow bell pepper, and steamed broccoli florets.
  3. Cover the jar until you’re ready to eat the salad.

Fried Swordfish Fillet With Zucchini and Broccoli

Sometimes a simple fried fish is all you need, especially if you serve it with a light side dish. Take this swordfish fillet, fry it, and then pair it with some healthy, green, lightly cooked vegetables. Like zucchini and broccoli. Nice and healthy, isn’t it?

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Ingredients Needed for Fried Swordfish Fillet With Zucchini and Broccoli

2 garlic cloves
vegetable oil for frying
½ zucchini
½ zucchini
6 broccoli florets
¼ cup heavy cream
14 ounces of sword fish fillet
½ cup flour
salt
pepper
1 valerian leaves
½ teaspoon black sesame seeds
½ teaspoon white sesame seeds

How to Make Fried Swordfish Fillet With Zucchini and Broccoli

  1. Heat 2 tablespoons of vegetable oil in a skillet.
  2. Crush the garlic cloves lightly with the flat of a knife, then throw them into the skillet. Stir and cook just 30 seconds, to flavor the oil.
  3. Cut the zucchini and the white zucchini into sticks. Add them to the skillet and start frying them.
  4. When the zucchini starts to brown, add the broccoli florets. Cook for 3-4 more minutes, then add the heavy cream.
  5. Season with salt and pepper.
  6. Season the swordfish fillets with salt. Coat the fillets with flour.
  7. Heat some vegetable oil in another skillet and fry the swordfish on both sides until golden.
  8. Serve the fried swordfish with zucchini and broccoli side and some valerian leaves.
  9. Garnish with black and white sesame seeds.

Shrimp in Tomato Sauce and Broccoli

Garlic butter shrimp is definitely a classic, but if you want to spice things up a bit, try to pair shrimp with tomato sauce and fresh basil. If you’re into light and healthy dinners, this combo works great with broccoli.

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Ingredients Needed for Shrimp in Tomato Sauce and Broccoli

2 tablespoons of vegetable oil
5 garlic cloves
12 shrimp
1 teaspoon red wine vinegar
1 cup tomato sauce
4 basil leaves, chopped
salt
pepper
1 teaspoon butter
1 broccoli

How to Make Shrimp in Tomato Sauce and Broccoli

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add 2 garlic cloves and take them out after 1 minute. Add the shrimp and cook them for 2 minutes. Add the red wine vinegar, tomato sauce, and basil leaves.
  3. Season with salt and pepper. Cook for an additional 1-2 minutes.
  4. Heat the remaining oil in a skillet over medium heat. Add the broccoli and butter. Wait for the butter to melt, and add the remaining garlic. Cook the broccoli for 2-3 minutes.
  5. Serve the shrimp with the broccoli.

Salmon With Couscous and Broccoli

If you’re looking for the perfect side for your salmon, both light and rich in flavor, try pairing it up with couscous and broccoli. We recommend you add raisins, for their sweet flavor, and pine nuts, for a bit of crunch.

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Ingredients Needed for Salmon With Couscous and Broccoli

12 ounces of salmon
2 tablespoons of vegetable oil
1 onion, chopped
1 thyme sprig
½ cup raisins
1 tablespoon pine nuts
5 broccoli florets
4 ounces of couscous, cooked
salt
pepper

How to Make Salmon With Couscous and Broccoli

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the onion and cook it until golden.
  3. Add thyme, raisins, and pine nuts. Stir for 1 minute, remove the thyme sprig, and add the broccoli.
  4. Season with salt, pepper, and cook everything for 2 more minutes.
  5. Heat the remaining oil in a skillet over medium heat. Place the salmon in the skillet skin-side down and season it with salt and pepper.
  6. Cook it for around 3-4 minutes, until the skin becomes crispy. Flip it over with a spatula, and cook it until it feels firm to the touch.
  7. Serve it with couscous!

Quinoa and Broccoli Burger

A delicious burger is one of life’s guilty pleasures, but not the first thing that comes to mind when you’re going for a healthy lifestyle. Luckily, now you can try a much healthier type of burger, replacing the usual patty with one made with quinoa, broccoli, and oat flakes. Try it and see that it’s both nutritious and delicious!

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Ingredients Needed for Quinoa and Broccoli Burger

1 onion, chopped
1 tablespoon vegetable oil
2 ounces of broccoli, chopped
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon soy sauce
salt
pepper
1 egg
1 cup quinoa, cooked
⅓ cup cheddar, shredded
¼ cup walnuts, chopped
1.5 ounces of oat flakes
9 burger buns
4 red cabbage leaves
2 tomatoes, sliced
2 cucumbers, sliced

How to Make Quinoa and Broccoli Burger

  1. Preheat the oven to 360°F/180°C.
  2. Heat the vegetable oil in a skillet over medium heat.
  3. Add the onion and cook until it turns translucent.
  4. Add the broccoli and season with garlic, oregano, soy sauce, salt, and pepper.
  5. Stir, and cook everything for 2 minutes.
  6. Crack the egg into a bowl and whisk it. Add the cooked quinoa over it. Add Cheddar, walnuts, and oat flakes. Mix until smooth. Add the onion and broccoli mixture and combine all the ingredients.
  7. Use your hands to shape the mixture into 9 burger patties, making them around 2 inches (5 cm) in diameter.
  8. Line a baking tray with parchment paper and place the patties over it.
  9. Cook the quinoa patties for the next 20 minutes.
  10. Now start assembling the burgers: top the bottom bun with red cabbage leaf, 1 quinoa patty, tomato and cucumber slices, then finally top it with the other half of the bun. Make the same for the remaining quinoa patties.
  11. Enjoy!
Pan-Fried Tofu and Broccoli

Pan-Fried Tofu and Broccoli

If you’re planning on eating light for a while, one of the ingredients you can add more often to your diet is tofu. It is low in calories, but relatively high in proteins. It is usually well marinated, and we’ve done that, spicing it up with chili flakes, soy sauce, and cognac, just to name a few. You can serve it with all kinds of veggies next to it, but for now you can try a classic combo, pairing it up with broccoli.

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Ingredients Needed for Pan-Fried Tofu and Broccoli

¼ cup vegetable stock
1 tablespoon soy sauce
1 tablespoon cognac
1 teaspoon chili flakes
1 tablespoon sugar
1 teaspoon cornstarch
1 tablespoon vegetable oil
0.25 ounce ginger, chopped
2 garlic cloves, sliced
7 ounces of tofu, diced
salt
7 ounces of broccoli

How to Make Pan-Fried Tofu and Broccoli

  1. Grab a small bowl and add the vegetable stock, soy sauce, cognac, chili flakes, sugar, and cornstarch. Mix until smooth/homogenous.
  2. Heat the oil in a skillet over medium heat. Add the ginger and garlic. Cook them for 1 minute and take them out of the pan.
  3. Add the diced tofu and cook it for 2-3 minutes. Add/pour the marinade you’ve made earlier on, and cook the tofu for 3-4 more minutes, in order to reduce the sauce.
  4. Separately, heat a saucepan over medium heat, add water and a pinch of salt. Add the broccoli, and cook it for 2 minutes.
  5. Place the tofu on a plate and serve it with the broccoli.
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