Guest guest Posted August 23, 1999 Report Share Posted August 23, 1999 Broccoli Parmesan Broccoli Pesto Spicy Stir-Fried Broccoli * Exported from MasterCook * Broccoli Parmesan Recipe By : Healthful Cooking, Mary Carroll, Star Tribune 7/29/99 Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups broccoli florets 2 teaspoons olive oil 2 tablespoons minced red bell pepper 1 tablespoon lemon juice 1 green onion -- minced 2 tablespoons grated Parmesan cheese Paprika Serves 4. This simple side dish is a low-fat way to add cheese sauce to your broccoli. Use freshly grated Parmesan for the best flavor. Steam broccoli until bright green and tender, about 4 minutes. Drain well. In medium bowl, combine oil, red bell pepper, lemon juice and green onion. Add broccoli and toss. Top with Parmesan cheese and dust with paprika. Nutrition information per serving: Calories 57, Carbohydrates 5 g, Protein 4 g, Fat 3 g, including sat. fat 1 g, Cholesterol 2 mg, Sodium 79 mg, Calcium 80 mg, Dietary fiber 2 g, Diabetic exchanges per serving: 1 vegetable exch. and 1/2 fat exch. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccoli Pesto Recipe By : Healthful Cooking, Mary Carroll, Star Tribune 7/29/99 Serving Size : 1 Preparation Time :0:00 Categories : Appetizers And Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups broccoli florets 1/2 cup chopped fresh basil leaves 1/3 cup toasted bread crumbs 1/4 cup pine nuts 1/4 cup olive oil 2 large garlic cloves -- chopped 1/4 cup grated Parmesan cheese -- up to 1/2 Salt -- pepper Serves 8. The late food writer Bert Greene inspired this unusual pesto made with broccoli; it's delicious over pasta. The recipe was adapted from his book, " Greene on Greens " (Workman Publishing; 1984). In food processor, puree broccoli, basil, bread crumbs, nuts, oil and garlic until smooth. Stir in cheese, and salt and pepper to taste. Nutrition information without extra salt per serving: Calories 125, Carbohydrates 6 g, Protein 4 g, Fat 10 g, including sat. fat 2 g, Cholesterol 2 mg, Sodium 110 mg, Calcium 76 mg, Dietary fiber 2 g, Diabetic exchanges per serving: 1 vegetable exch. and 2 fat exch. © Copyright 1999 Star Tribune. All rights reserved. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Stir-Fried Broccoli Recipe By : Healthful Cooking, Mary Carroll, Star Tribune 7/29/99 Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups broccoli florets 2 garlic cloves -- minced 2 tablespoons defatted stock or dry sherry 1 tablespoon dark sesame oil 1 dash red pepper flakes 2 teaspoons soy sauce 1 teaspoon lemon juice Serves 4. In 10-inch nonstick skillet, combine broccoli, garlic and stock. Cover and bring liquid to simmering point over medium-high heat. Cook 2 to 3 minutes longer until broccoli turns bright green. Add sesame oil, red pepper flakes, soy sauce and lemon juice. Shake pan well to coat broccoli with sauce. Cook, uncovered, stirring, 3 minutes. Makes 4 servings. Nutrition information per serving: Calories 55, Carbohydrates 5 g, Protein 2 g, Fat 4 g, including sat. fat 0 g, Sodium 190 mg, Calcium 38 mg, Dietary fiber 2 g, Diabetic exchanges per serving: 1 vegetable exch. and 1 fat exch. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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