BROCCOLI WITH ALMONDS
Broccoli with Almonds is a tasty dressed up side dish. Verna Puntigan, Pasadena, Maryland, shares the recipe.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring broccoli, water and bouillon to a boil. Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender. Drain and place in a serving dish; keep warm. , In a large skillet, saute almonds in butter until browned. Add onion and salt; saute until onion is tender. Pour over broccoli; toss to coat.
Nutrition Facts : Calories 111 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 618mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
STEAMED BROCCOLI WITH ALMONDS, LEMON ZEST, AND RED PEPPER FLAKES
Lemon and red pepper give this healthy broccoli and almond dish its delicious flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds Almonds
Number Of Ingredients 5
Steps:
- Place a steamer basket in a saucepan filled with 1 inch water. Bring to a boil. Add broccoli. Cover, and cook until crisp-tender, 4 to 6 minutes. Transfer to a serving bowl.
- Drizzle with olive oil and add almonds, lemon zest, and red pepper flakes; toss to combine. Serve immediately.
SAUTEED BROCCOLI AND ALMONDS
Steps:
- Cut stalk of broccoli from florets. Peel the stalk and cut the stalk into 1/4-inch rounds. Cut head of broccoli into florets.
- In a large saute pan, toast almonds until golden, about 4 minutes. Remove from pan. Add butter and when melted, add garlic and sliced stalks. Saute, until garlic turns golden and stalks start to brown, 2 to 3 minutes. Add the florets and continue cooking another 2 minutes. Add 1/4 cup water and cover pan. Cook broccoli until crisp tender, about 3 minutes more. Season with salt. Stir in toasted almonds and serve.
SCALLOPS WITH ALMONDS
Steps:
- Cook onion in butter in a heavy medium skillet over moderately low heat, stirring, until softened. Add brandy and cook until evaporated. Stir in cream, almonds, parsley, and Worcestershire sauce and simmer 1 minute.
- Lightly season scallops with sea salt and add to sauce. Simmer gently just until sauce is thickened and scallops are cooked through, 1 to 2 minutes. Serve immediately in ramekins.
BROCCOLI WITH ALMONDS
Make and share this Broccoli With Almonds recipe from Food.com.
Provided by carolinafan
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, bring broccoli, water and bouillon to a boil.
- Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender.
- Drain and place in serving dish; keep warm.
- In a skillet, saute almonds in margarine until browned.
- Add onion and salt; saute until onion is tender.
- Pour over broccoli; toss to coat.
Nutrition Facts : Calories 259.2, Fat 9.8, SaturatedFat 1.6, Sodium 727.9, Carbohydrate 39.1, Fiber 17.6, Sugar 8, Protein 13.3
PENNETTE WITH SEA SCALLOPS AND BROCCOLI FLORETS
Provided by Robert Trachtenberg
Categories dinner, pastas, appetizer, main course
Time 30m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Fill a large bowl with water and ice. Cut the florets of broccoli from the stems. Add enough salt to the boiling water so that it tastes salty. Boil the broccoli stems for 3 minutes, then add the florets and cook for 3 to 4 minutes more. Using a slotted spoon, transfer the broccoli to the ice bath. Strain when cool. Divide the large florets into bite-size pieces and slice the stems into thin rounds. Keep the boiling water over low heat for use later.
- Rinse the scallops, removing the tough muscle if necessary. Pat scallops dry with a kitchen towel and slice them crosswise into thin rounds.
- When ready to serve, bring the water back to a boil. Add the pennette and cook, stirring occasionally, until al dente, about 8 minutes.
- In a large skillet, melt the butter over medium heat. Add the onion and cook, stirring until very soft; do not let brown. Add the scallops, thyme, red pepper and paprika. Season with salt. Cook just until the scallops turn opaque, 2 to 3 minutes. Add the broccoli and cook until heated through, 1 to 2 minutes more.Remove from heat.
- Drain the pasta and add it to the broccoli scallop mixture. Set the skillet back over medium-high heat and toss until combined. Stir in the Parmesan and serve immediately.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 20 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 12 grams, Sodium 595 milligrams, Sugar 4 grams, TransFat 1 gram
PURPLE SPROUTING BROCCOLI WITH ALMONDS
The best way to eat greens: tender and topped with crunchy almonds. This simple side of broccoli makes a great accompaniment to Sunday roast
Provided by Mark Sargeant
Categories Side dish
Time 13m
Number Of Ingredients 3
Steps:
- Bring a large pan of salted water to the boil. Toss in the broccoli and cook for 2-3 mins until tender, then drain and set aside. Serve at room temperature with the oil drizzled over and the flaked almonds sprinkled on top.
Nutrition Facts : Calories 94 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
STIR-FRIED SCALLOPS WITH BROCCOLI
This Asian-inspired dish is a quick fix for a delicious dinner. Sea scallops stir-fried with broccoli, mushroom and red pepper, served over white rice - a mild meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Trim the large leaves from the broccoli, and cut off any tough ends of lower stems. Rinse broccoli with cool water. Cut stems and florets into bite-size pieces. Cut stem ends from the mushrooms, and cut the mushrooms into 1/4-inch slices.
- If the scallops are larger than 1 inch in diameter, cut each in half. Rinse with cool water, and pat dry with paper towels. Drain the roasted red peppers in a strainer; cut the red peppers into slices.
- In a 2-quart saucepan, heat the rice and water to boiling over medium-high heat, stirring occasionally to prevent sticking. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; cook about 15 minutes or until rice is fluffy and tender. While the rice is cooking, continue with the recipe.
- In a 3-quart saucepan or 12-inch skillet, melt the butter over medium heat. Add the mushrooms; cook about 5 minutes, stirring frequently, until tender when pierced with a fork.
- Stir in the scallops, broccoli and roasted red peppers. Cook 3 to 4 minutes, stirring frequently, until scallops are white and opaque. Remove the saucepan from the heat.
- Place the cornstarch in a medium bowl. Gradually stir the chicken broth into the cornstarch until the mixture is smooth. Stir the broth mixture and soy sauce into the scallop mixture. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Serve over rice.
Nutrition Facts : Calories 360, Carbohydrate 50 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 22 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 2 g, TransFat 0 g
LINGUINE WITH BROCCOLI AND BAY SCALLOPS
An attractive and yummy combination from the Frog Commissary Cookbook. Though I've never tried it, this would probably work with shrimp as well.
Provided by pattikay in L.A.
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel broccoli stems and cut into 1/4 inch thick slices.
- Blanch broccoli in boiling salted water, drain and refresh under cold water, drain and set aside.
- Cook linguine til al dente in a large pot of boiling water. Drain well and toss with 1/4 cup butter.
- Heat remaining 1/2 cup butter in a large skillet.
- Add garlic and saute till softened.
- Add scallops, salt and pepper.
- Saute 3 minutes or till scallops are opaque.
- Add broccoli and heat 1 minute.
- Add pasta and heat through.
- Add cheese and serve at once.
Nutrition Facts : Calories 711.9, Fat 41.3, SaturatedFat 25, Cholesterol 143.7, Sodium 1287, Carbohydrate 50.5, Fiber 2, Sugar 1.2, Protein 35.5
BROCCOLI ALMOND SALAD
This colorful broccoli almond salad is easy to make in advance. Add the nuts and bacon just before serving so they stay nice and crunchy. —Margaret Garbade, Tulsa, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Cut florets from broccoli, reserving stalks; cut florets into 1-in. pieces. Using a paring knife, remove peel from thick stalks; cut stalks into 1/2-in. pieces., In a small bowl, mix mayonnaise, vinegar, sugar, salt and pepper. In a large bowl, combine broccoli, dried fruit and onion. Add mayonnaise mixture; toss to coat. Refrigerate until serving., Just before serving, sprinkle with almonds and bacon.
Nutrition Facts : Calories 236 calories, Fat 17g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 180mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 3g fiber), Protein 3g protein.
SCALLOPS AND BROCCOLI WITH ALMONDS
This is a quick, easy recipe that I got out of Canadian Living magazine. If you organize all of the ingredients before you start cooking, you can have this dish on the table in half an hour.
Provided by Irmgard
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Rinse scallops under cold water; pat dry with paper towels.
- Separate broccoli into bite-sized florets; cut stalk thinly on the diagonal.
- Chop green onions and ginger root.
- In a bowl, blend together chicken stock, sherry, soy sauce, cornstarch and sugar.
- In a wok or heavy skillet, heat oil over high heat until hot but not smoking.
- Stir fry scallops, turning constantly, just until they are opaque, about 2 minutes.
- Remove with a slotted spoon to a serving dish and keep warm.
- If necessary, add more oil to the wok.
- Add broccoli, green onions and ginger root; stir until coated with oil.
- Stir in the chicken stock mixture to coat the vegetables well; cover and steam for 2 minutes or until the vegetables are tender-crisp and sauce thickens.
- Return the scallops to the wok and toss to coat.
- Season with pepper to taste.
- Serve immediately, sprinkled with almonds.
- Makes 2 servings.
Nutrition Facts : Calories 493.5, Fat 25.1, SaturatedFat 2.8, Cholesterol 38.4, Sodium 836.1, Carbohydrate 33.4, Fiber 10.8, Sugar 8.7, Protein 33.8
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