Tag Archives: Broccoli

Buffalo Ranch Roasted Cauliflower and Broccoli

Buffalo Ranch Roasted Cauliflower and Broccoli @ NancyC

If you’re looking for a veggie side dish that has a flavorful punch to it, then this Buffalo Ranch Roasted Cauliflower and Broccoli recipe may be just what you’re looking for! Continue reading

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Crustless Broccoli Quiche

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When I make quiche, it’s usually on the weekends, because I don’t have time to make it for breakfast during the week. I suppose I could make quiche for dinner every now and then, which isn’t a bad idea! This quiche would be great for dinner because it has lots of broccoli and swiss cheese in it, so you get your veggies and protein. And if you’re not that crazy about swiss cheese you could use cheddar cheese instead. There are also mushrooms and onions in this quiche, which make it a wonderful cheesy blend of veggies!

You’ll find that the quiche puffs up a little while it’s baking. When you take it out of the oven and let it cool slightly before cutting, it settles some–so don’t be alarmed when you see that it’s not as puffy as it was in the oven! Next time you get a craving for quiche you may want to try this out!

CRUSTLESS BROCCOLI QUICHE by NancyCreative, adapted from Food.com

Makes about 6 servings in a 9″ deep dish pie plate

  • 5 large eggs
  • 1 cup light cream (Half & Half) or milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 small to medium-size onion, finely chopped
  • 4 cups fresh broccoli florets, cooked first (blanched) and then finely chopped (if you run out of florets, you can chop some of the upper stems; you can also use frozen broccoli, but thaw before using)
  • 1 (4-ounce) can sliced mushrooms (or pieces and stems), drained
  • 2 cups (8 ounces) shredded Swiss cheese (or substitute Cheddar cheese)
  • Optional: 1/4 cup crushed croutons or 1 Tablespoon bread crumbs, for sprinkling on top (I prefer using crushed croutons, but in the quiche pictured here I used breadcrumbs)

Preheat oven to 350˚F. Grease or spray a deep dish 9″ pie plate.

Whisk eggs and light cream together, then add salt, garlic powder, and pepper, blending well.

Add chopped onion, broccoli, mushrooms, and shredded cheese, blending mixture well.

Spoon into a 9″ deep dish pie plate and bake at 350˚F for 30 minutes. Remove from oven and sprinkle with crushed croutons or bread crumbs, if using, Return to oven and bake for an additional 25 to 30 minutes, or until eggs are set and knife inserted in center comes out clean. Let quiche set for 10 minutes before cutting and serving.

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If you like the idea of crustless quiche, there’s a recipe for a really good Crustless Spinach Quiche here. What’s your favorite kind of quiche?

Broccoli-Cauliflower Salad

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I really need to eat more veggies, so I’ve been keeping an eye out for good salad ideas and veggie side dishes. I found this veggie salad over at Nap-Time Creations last month–it was called Holiday Veggie Salad, and it looked really good and healthy! It also has feta cheese in addition to the veggies, and I love feta cheese! So I knew I had to try this. 🙂 I changed a few little things in the recipe, so I’ll share my version with you. It’s really good and a great way to get more broccoli and cauliflower in your diet!

BROCCOLI-CAULIFLOWER SALAD  adapted from Nap-Time Creations

  • 1 large head of cauliflower, cut into florets
  • 2 medium heads of broccoli, cut into florets
  • 1 cup cherry tomatoes, halved
  • 1 to 1 1/2 cups raisins (or substitute dried cranberries or other dried fruit)
  • 6-8 oz. feta cheese, crumbled
  • 1 Tablespoon sesame seeds (optional)
  • 1 1/3 cup light balsamic vinaigrette dressing (I used Newman’s Own Light Balsamic; I think it would even be good with a raspberry vinaigrette)
  • 1-2 Tablespoons lemon juice (omit this if you’re using raspberry vinaigrette or another type of sweet vinaigrette, and just add a little more vinaigrette to the salad)
  • additional raisins and chopped pecans or walnuts for garnish

Cut broccoli and cauliflower into florets; place in large bowl. Cut cherry tomatoes in half and add to bowl. Add raisins (or other dried fruit), crumbled feta cheese, and sesame seeds if desired. Toss these ingredients together to distribute evenly. Then add the vinaigrette dressing and lemon juice; toss to mix and coat all the ingredients with the dressing. If serving in a large salad bowl, sprinkle additional raisins and chopped nuts in the center of the salad as a garnish. If serving on individual salad plates, garnish each serving with a sprinkling of raisins and nuts. Makes 4-6 servings.

If you want some tips on cutting cauliflower, I found some over at a site called cookthink. There were some very helpful instructions and photos, some of which I’m posting below…

Cut the head of the cauliflower in half (remove leaves first), by wedging a knife into the core from the bottom. Then slice through the core of each half, which will give you four quarters.

Slice the thickest part of the core away from each quarter (you can chop the core into smaller pieces and use in your salads or cooking–the stems will be tender when they’re cooked).

Then just pull the florets apart with your fingers!

I had never visited the cookthink site before…I just came across in when I was googling how to cut cauliflower. It looks like there are lots of helpful tips and recipes over there, so you’ll have to check it out when you get a chance!