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Broccoli

Indian-style Broccoli with Spiced Yogurt
( from Cooking With Jamie)
* 1 large head of broccoli, broken up into florets
* salt and fresh-ground black pepper
* olive oil
* 2 tsp cumin seeds
* 2 tsp fennel seeds
* 5 cardamom pods, seeds removed, pods discarded
* 1 generous cup plain yogurt
* zest and juice of 1 lemon

Blanch the broccoli in boiling salted water for about 4 minutes until tender, then drain in a colander. Toss in a little olive oil and place on a hot griddle or under the broiler for a couple minutes to char it slightly. Meanwhile, toast the spices in a hot pan for two minutes and bash them in a mortar and pestle or similar device. Stir most of the spices into the yogurt, together with the lemon zest and juice, and a little salt & pepper. Spoon the yogurt over the broccoli in the serving dish, and sprinkle with the remaining spices.

Ham-Wrapped Broccoli with Cheese

Steam or gently boil (pinch of salt in water) several heads of broccoli.

Divide the heads as follows:
Cut lengthwise so that each piece consists of a slender (less than finger-sized) section of stem, and a small portion of flower. Roll a slice of smoked sandwich ham around each piece, and pack all the pieces into the bottom of a pan.
Drizzle with a little oil & soy sauce.
Grate or slice some cheese over top, and sprinkle some chili flakes.
Bake in a hot oven or broil, until the cheese is browning.

Excellent served with rice.

Broccoli and Onion Casserole
1 bunch broccoli
1 onion, chopped
Cook until tender, then drain.

2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt, dash pepper
3/4 cup milk
1@ 4oz. pkg. cream cheese, cut up
1/3 cup dry white wine (optional)
toasted almonds-sliced

In saucepan melt butter, stir in flour, salt and pepper. Add milk, cook until bubbly. Blend in cream cheese until smooth. stir in wine, fold in vegetables. Turn into 11/2 casserole. Bake uncovered @ 350 deg. for 20 – 30 min. (until hot). Sprinkle almonds on top.

Broccoli and Cauliflower Casserole
(thanks to Nela and Keith at SFL for this recipe!)

3 cups cauliflower
3 cups broccoli
3 cups carrots
1 tbsp olive oil
4 oz feta cheese
4 oz. mozzarella cheese
¼ cup parmesan cheese
½ cup low fat sour cream
1 tsp garlic powder
1 tbsp. of paprika
1 tbsp. of oregano
1/2 tsp. of cayenne pepper (if desired)
pinch of salt and pepper
a handful of fiber one

Cut vegetables in small pieces. Spread in 9 x 13 casserole dish, sprinkle with olive oil. Mix cheeses, sour cream and spices. Spread over vegetables. Top with fiber one. Bake at 350 degrees for 1 hour.

Broccoli Salad
(thanks to Nela and Keith at SFL for this recipe!)

1 head broccoli
¼ cup chopped unsalted walnuts or almonds
½ cup chopped red onion
2 tbsp dried cranberries
3 oz cheddar cheese, cut into very small chunks
½ cup halved cherry tomatoes
¾ cup yogurt based salad dressing (or plain yogurt)
2 tbsp white vinegar
1 tsp sugar
pinch of salt and freshly ground black pepper

Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the walnuts, onion, cranberries, cheese and tomatoes. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.