Type what you have

Ingredients

• ✓ broccoli
• vegetable oil
• mustard seed
• onion
• cumin seed
• ginger-garlic paste
• chili powder
• turmeric
• water
• salt
• gram flour
• vegetable oil

Instructions

1. 1 Heat 3 tablespoons oil in a skillet over medium heat; add mustard seeds and cook until they crackle, 1 to 2 minutes. Add onion and cumin seeds; cook and stir until onion is translucent, 5 to 10 minutes. Add ginger-garlic paste, chili powder, and turmeric; cook and stir until fragrant, 1 to 2 minutes.
2. 2 Mix broccoli into onion mixture; cook and stir until tender, 8 to 10 minutes. Add water and salt; cook and stir for 1 minute. Stir in gram flour and cook, stirring constantly and adding more flour if needed, until broccoli is coated and doesn't stick to the skillet, 5 to 8 minutes. Drizzle 1 teaspoon oil over junka to serve.

By Harshada Dhande-Sarode

Ingredients

• ✓ broccoli
• vegetable broth
• couscous
• canola oil
• ajwain seed
• garlic
• turmeric
• curry powder
• asafoetida
• chili powder
• cinnamon
• edamame
• sea salt
• black pepper
• sesame oil

Instructions

1. 1 Bring the vegetable broth to a boil in a saucepan. Add couscous and reduce heat to medium; simmer until broth is absorbed and couscous is tender, about 10 minutes. Fluff with a fork.
2. 2 Heat canola oil in a large skillet or wok over medium-high heat. Add ajowan seeds.
3. 3 When seeds begin to sputter, stir in garlic and reduce heat to medium.
4. 4 Stir turmeric, curry powder, hing powder, chili powder, and cinnamon into the garlic mixture until garlic is browned, about 3 minutes.
5. 5 Cook and stir edamame and broccoli in the spice mixture until vegetables are tender, about 5 minutes. Season with salt and black pepper.
6. 6 Drizzle sesame oil atop vegetables.
7. 7 Spoon vegetables over couscous to serve.

By namiknows

Ingredients

• ✓ broccoli
• cumin
• coriander
• paprika
• turmeric
• black pepper
• kosher salt
• cayenne pepper
• chicken breast
• butter
• olive oil
• garlic
• coconut milk
• ketchup
• chicken broth
• green onion

Instructions

1. 1 Mix cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne together in a small bowl for the spice blend.
2. 2 Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate, 2 to 12 hours. Reserve remaining spice blend until needed.
3. 3 Cut broccoli florets off the stems. Slice the stems into strips, and then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside.
4. 4 Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well, about 3 minutes on each side. Transfer onto a plate and let cool enough to handle, about 10 minutes.
5. 5 While chicken cools, add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup, making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium, stir in chicken broth, and let simmer until reduced, about 10 minutes.
6. 6 Stir cubed broccoli stems into the sauce and cook until almost tender, 5 to 7 minutes.
7. 7 Meanwhile, cut chicken breasts into 1/2-inch strips, and then into 1/2-inch cubes.
8. 8 Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add chicken, and cook, stirring, until chicken is no longer pink in the center, and the broccoli is just fully tender, about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions.

By John Mitzewich

Ingredients

• ✓ broccoli
• garlic
• ginger
• mushroom
• olive oil
• pea
• tomato
• turmeric
• cayenne powder
• black pepper
• salt
• coriander
• cumin
• red onion
• red lentil
• water
• basmati rice

Instructions

1. 1 Rinse rice in several changes of water and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain.
2. 2 Combine 3 cups water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any scum that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes.
3. 3 Stir broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more.
4. 4 Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes.
5. 5 Heat oil in a small skillet over medium heat. Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavors combine, about 5 minutes. Serve lentils with rice.

By katie

Ingredients

• ✓ broccoli
• chickpea
• salt
• ginger
• coriander
• green chile pepper
• tomato
• garlic
• onion
• cumin seed
• vegetable oil
• corn flour
• cabbage
• salt
• water
• spinach
• mustard green

Instructions

1. 1 Wash mustard greens and spinach until all dirt is gone. Trim and remove all fibrous material, then chop greens and set aside.
2. 2 Bring 2 cups water and salt to a boil in a large stockpot. Add mustard greens, spinach, cabbage, and broccoli; cook over medium-high heat until soft, about 10 minutes. Puree with an immersion blender until smooth and creamy.
3. 3 Combine 1/2 cup water and corn flour in a bowl to make a runny paste with no lumps. Add it to pureed greens and mix until well combined.
4. 4 Cover and cook over medium-low heat, stirring occasionally, for 10 minutes. Mixture should be a medium consistency and not too runny; add more water if too thick.
5. 5 Heat oil in a pot over medium-high heat. Add cumin seeds, then add onions and garlic. Saute until onions are translucent, about 8 minutes.
6. 6 Add tomatoes, chile pepper, coriander, and ginger. Season with salt to taste. Add chickpeas and cook until heated through, about 5 minutes. Gradually stir in cooked greens.

By Mona Sohal

Ingredients

• ✓ broccoli
• cilantro
• cashew
• black pepper
• turmeric
• water
• carrot
• green bean
• corn kernel
• cayenne pepper
• salt
• water
• long grain rice
• clove
• red bell pepper
• garlic
• onion
• corn oil

Instructions

1. 1 Heat the corn oil in a large saucepan over medium-high heat. Stir in the onion, garlic, red bell pepper, and whole cloves. Cook and stir until the onion has softened and begun to brown, about 10 minutes. Stir in the rice, and cook for 1 minute, stirring constantly. Add 4 cups of water, salt, and cayenne pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
2. 2 Meanwhile, place the broccoli, corn, green beans, carrot, and 1/4 cup water into a microwave-safe bowl. Cover, and cook in the microwave at full power until the vegetables are tender, 2 to 4 minutes depending on the microwave. Once the rice has finished cooking, gently stir the vegetables into the rice along with the turmeric, black pepper, and cashews. Sprinkle with cilantro to serve.

By Sahana

Ingredients

• ✓ broccoli
• cilantro
• cashew
• vegan yogurt
• coconut milk
• spinach
• chili powder
• turmeric
• garam masala
• bird's eye chile pepper
• carrot
• chickpea
• tomato
• cauliflower
• vegetable oil
• cinnamon stick
• coriander
• black peppercorn
• cumin seed
• bay leaf
• black cardamom
• green cardamom
• clove
• ginger
• tomato paste
• garlic
• cashew
• water
• bird's eye chile pepper
• red onion

Instructions

1. 1 Blend 1/4 of the onion, green chile pepper, 1/4 cup water, cashews, garlic, tomato paste, and ginger together in an electric blender, adding extra water if necessary, until paste is creamy and has the consistency of a pesto. Set aside.
2. 2 Combine cloves, green and black cardamom pods, bay leaf, cumin seeds, peppercorns, coriander, and cinnamon in a mortar. Smash using a pestle to break open spices slightly, 3 to 4 times. Thinly slice remaining onion quarters.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add smashed spice mixture and toast until fragrant, about 30 seconds. Pour in oil followed by cashew pesto, onion slices, cauliflower, broccoli, tomatoes, chickpeas, carrot, red chile pepper, garam masala, turmeric, and chili powder. Stir. Cancel the Saute function. Close and lock the lid.
4. 4 Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in spinach and mix to help wilt. Stir in coconut milk and yogurt. Mix and serve with roasted cashews and cilantro on top.

By Buckwheat Queen

Ingredients

• ✓ broccoli
• caesar dressing
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for low heat, 275 to 325 degrees F (135 to 163 degrees C) and lightly oil the grate.
2. 2 Cut broccoli into the smallest size pieces that will not fall through the grill grates. Place broccoli in a bowl and pour dressing and Parmesan cheese on top. Toss by hand until broccoli is thoroughly coated.
3. 3 Cook on the preheated grill, quickly tending to any flare-ups to avoid charred broccoli, until lightly browned, 8 to 10 minutes per side.

By DadofFive

Ingredients

• ✓ broccoli
• mustard
• process cheese

Instructions

1. 1 Steam broccoli until tender-crisp.
2. 2 Toss broccoli with mustard, then melt the cheese over the broccoli in a microwave for 1 minute on HIGH. Stir and serve.

By beckie

Ingredients

• ✓ broccoli
• cream of cheddar cheese soup
• cream of chicken soup
• crouton

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Cook broccoli in boiling salted water until tender.
2. 2 Mix cheese and chicken soups in a large bowl. Add 2 cups of croutons; blend together well. Drain broccoli.
3. 3 In a 15x10x2 inch baking pan, place half the cooked broccoli in a layer. Spoon half the soup mixture over the broccoli. Finish with a second layer of broccoli and top vegetable with remaining soup mix. Cover with aluminum foil.
4. 4 Bake for 30 minutes or until bubbling.

By AUNTIEREE1

Ingredients

• ✓ broccoli
• olive oil
• lemon pepper
• lemon
• asparagus

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place broccoli florets in a bowl. Add 1 1/2 teaspoons olive oil oil and 1/2 teaspoon of lemon pepper seasoning. Toss to coat and arrange in a single layer on a baking sheet. Place 1/2 of the lemon slices over the top of the broccoli.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 Meanwhile place asparagus in the bowl. Add remaining 1 1/2 teaspoons of olive oil and 1/2 teaspoon of lemon pepper. Toss to coat.
5. 5 Add asparagus to the baking sheet in a single layer and place remaining lemon slices over the top of the asparagus. Cook for 10 minutes. Remove baking sheet from the oven and toss broccoli and asparagus together. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ broccoli
• sesame oil
• sesame seed
• green bell pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Saute broccoli and sesame seeds for 2 minutes. Stir in bell pepper and cook 2 to 3 minutes, until pepper is tender crisp.

By Krista B

Ingredients

• ✓ broccoli
• water
• lemon juice
• butter
• garlic
• salt
• black pepper

Instructions

1. 1 Place broccoli florets in a large skillet over medium heat. Mix water and 2 teaspoons lemon juice together in a small bowl; pour mixture over broccoli. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
2. 2 Meanwhile, melt butter in a small saucepan over medium-low heat; stir in garlic and salt. Reduce heat to low and sauté garlic until golden brown, about 8 minutes.
3. 3 Drain cooked broccoli and return to skillet; sprinkle with remaining 2 teaspoons lemon juice; stir in garlic butter mixture. Sprinkle broccoli with black pepper and toss to combine.

By Upagainstawall

Ingredients

• ✓ broccoli
• water
• yellow rice
• process cheese sauce

Instructions

1. 1 In a saucepan bring water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 While the rice is cooking, place frozen broccoli in large skillet. Heat stove to low-medium and defrost broccoli When the broccoli is 90% defrosted add processed cheese sauce to the broccoli and let melt. When rice has completed cooking add broccoli-cheese mixture and rice to 9x13 baking dish and mix well.
4. 4 Place casserole in the preheated 400 degrees F (200 degrees C) oven for 10 minutes; or until heated through.

By GINGER18

Ingredients

• ✓ broccoli
• cauliflower
• olive oil
• lemon pepper seasoning
• seasoned salt
• red pepper flakes

Instructions

1. 1 Combine broccoli, cauliflower, olive oil, lemon-pepper, seasoned salt, and red pepper flakes in a large bowl; stir well. Spread out evenly on a baking sheet.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Roast in the preheated oven for 12 minutes. Stir and roast until tender, about 12 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ broccoli
• olive oil
• red pepper flakes
• salt

Instructions

1. 1 Rinse thawed broccoli and pat dry.
2. 2 Heat oil in a large skillet over medium heat. Add pepper flakes and cook for 1 minute. Add broccoli and sauté until it starts to get crispy, 5 to 7 minutes. Season with salt to serve.

By R TJCS

Ingredients

• ✓ broccoli
• sour cream
• onion
• lemon juice
• chili powder
• salt
• garlic

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until very tender, 5 to 10 minutes.
2. 2 Blend broccoli, sour cream, onion, lemon juice, chili powder, salt, and garlic in a food processor or blender until very smooth. Refrigerate until completely chilled, 2 to 3 hours.

By Becka

Ingredients

• ✓ broccoli
• parmesan cheese
• brown sugar
• olive oil
• red pepper flake
• salt
• black pepper

Instructions

1. 1 Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
2. 2 In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.
3. 3 Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.

By Aaron Geiger

Ingredients

• ✓ broccoli
• butter
• all-purpose flour
• whole milk
• parmesan cheese
• black pepper
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Bring a large pot of salted water to a boil. Quarter broccoli heads lengthwise and add to the boiling water; simmer for 3 minutes. Drain.
3. 3 Melt butter in a medium pot over medium heat. Stir in flour and cook for 1 minute. Whisk in milk. Bring to a simmer; cook until thickened, about 5 minutes. Remove from heat and stir in Parmesan cheese, pepper, and salt.
4. 4 Transfer drained broccoli to a 9x13-inch baking dish. Pour sauce on top.
5. 5 Bake in the preheated oven until hot and bubbly, about 15 minutes. Broil until top starts to brown, 2 to 3 minutes.

By Peggy Oliver

Ingredients

• ✓ broccoli
• butter
• salt
• all-purpose flour
• milk
• cream cheese
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 4 to 6 minutes; drain.
3. 3 Melt butter in a large saucepan over medium heat. Stir in salt, flour, and milk. Cook, stirring constantly, until thick and bubbly. Stir in cream cheese until melted. Remove from heat, and stir in broccoli.
4. 4 Sprinkle 1/2 cup of crushed crackers over the bottom of a 1 1/2 quart casserole dish. Slowly pour the broccoli mixture into the dish, and top with remaining crushed crackers.
5. 5 Bake in preheated oven for 30 minutes.

By Menda

Ingredients

• ✓ broccoli
• ✓ broccoli
• chicken broth
• carrot
• butter
• onion
• all-purpose flour
• milk
• processed cheese food

Instructions

1. 1 Bring chicken broth to a simmer in a large pot. Add both heads of broccoli and carrots to the simmering stock; simmer for 5 minutes.
2. 2 Meanwhile, melt butter in a large skillet over medium heat. Add onion and saute until softened, about 5 minutes. Stir in flour, 1 tablespoon at a time. Cook and stir until a golden roux forms, about 2 minutes. Slowly add milk, 1/2 cup at a time, stirring continuously. Bring to a boil and cook until a thickened gravy forms, about 2 minutes.
3. 3 Slowly pour onion gravy into the broccoli mixture, stirring continuously. Bring to a simmer. Stir in processed cheese food. Simmer, stirring often, until cheese melts, about 5 minutes. Do not let the soup come to a boil or the cheese could separate.

By stelleluna

Ingredients

• ✓ broccoli
• olive oil
• black pepper
• garlic powder
• kosher salt
• cheddar cheese
• red pepper flakes

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Toss broccoli, oil, pepper, garlic powder, and salt together in a bowl. Make sure broccoli is well coated.
3. 3 Grill broccoli, turning as needed, until lightly browned and fork-tender, 8 to 10 minutes. Transfer to a serving plate and top with Cheddar cheese and red pepper flakes.

By bdweld

Ingredients

• ✓ broccoli
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine broccoli, olive oil, salt, and pepper in a resealable plastic bag. Set aside to allow broccoli to soak up oil, about 30 minutes.
2. 2 Preheat the air fryer to 375 degrees F (190 degrees C).
3. 3 Place broccoli in the air fryer basket and cook in the preheated air fryer until desired crispiness is reached, 10 to 15 minutes, shaking the air fryer basket halfway.

By Kisha McDaniel Logsdon

Ingredients

• ✓ broccoli
• american cheese
• cream of mushroom soup
• salt
• black pepper
• butter
• crouton

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
3. 3 In a saucepan over medium heat, mix cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add broccoli, stirring to coat. Transfer the mixture to a 9x13-inch baking dish.
4. 4 In a separate saucepan, melt butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
5. 5 Bake 30 minutes in the preheated oven, until the topping is browned and the broccoli is tender.

By Kaylee

Ingredients

• ✓ broccoli
• butter
• cottage cheese
• egg
• milk
• cornmeal
• baking soda
• salt

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Grease a 9 inch cake pan.
2. 2 Bring an inch of water to a boil in a large saucepan. Place broccoli in pan and cover. Steam until tender, about 5 minutes. Drain, and rinse with cold water until cold; squeeze out excess water.
3. 3 Combine melted butter, cottage cheese, egg, milk, and steamed broccoli in a large bowl. In a separate large bowl, stir together the cornmeal, baking soda, and salt. Make a depression in the middle of the dry ingredients; spoon in broccoli mixture. Stir until well combined. Spoon into prepared pan.
4. 4 Bake until a knife inserted into the center of the pan comes out clean, about 20 minutes. Loosen edges of cooked cornbread with a knife. Cut into wedges to serve.

By Mochi Puffs

Ingredients

• ✓ broccoli
• ✓ broccoli
• olive oil
• yellow onion
• garlic
• potato
• celery root
• chicken stock

Instructions

1. 1 Heat olive oil in a saucepan over medium-low heat. Add onion and garlic; cook and stir until translucent, 10 to 15 minutes. Add broccoli stalks, potatoes, broccoli florets, and celery root; toss until coated in oil. Cover vegetables with chicken stock; bring to a boil.
2. 2 Reduce heat and simmer, stirring occasionally, until vegetables are easily pierced with a fork, 20 to 25 minutes. Remove soup from heat.
3. 3 Fill a blender no more than halfway with liquid and vegetables. Cover and hold lid down; pulse a few times before increasing blender to maximum speed. Puree until soup is light green and creamy, 45 seconds to 1 minute. Repeat with remaining soup, working in batches.

By JoCanadian

Ingredients

• ✓ broccoli
• cornbread mix
• egg
• onion
• cottage cheese
• butter

Instructions

1. 1 Preheat oven to 350 degrees (175 degrees C). Grease one 8x8 inch square baking pan.
2. 2 Combine the eggs, cornbread mix, cottage cheese, broccoli, chopped onion, and melted butter or margarine and mix well. Pour batter into the prepared pan.
3. 3 Bake at 350 degrees F (175 degrees C) for 40 minutes.

By Rory

Ingredients

• ✓ broccoli
• snow pea
• red onion
• sesame oil
• red bell pepper
• garlic
• soy sauce
• sesame seed

Instructions

1. 1 Trim broccoli leaving 1 inch of stem. Cut the remaining stems into small slices. Place broccoli and snow peas in a saucepan of boiling water and cook for 1 minute, drain and rinse immediately with cold water then drain well and set aside.
2. 2 Heat a large wok or large skillet over high heat. Add sesame oil, blanched broccoli and snow peas, red onion, red bell pepper, and garlic. Stir-fry for 1 minute. Add the snow peas, soy sauce and stir-fry 1 minute longer. Remove from heat and stir in sesame seeds.

By Kikkoman

Ingredients

• ✓ broccoli
• chicken breast
• cheddar cheese
• bread crumb
• cream of chicken soup
• white wine
• mayonnaise
• curry powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C0.
2. 2 In a medium bowl, combine the cream of chicken soup, white wine, mayonnaise and curry powder. Mix well.
3. 3 In a lightly greased 9x13 inch baking dish layer the casserole as follows: First, all of the broccoli, then 1/3 of the cheese, then all of the chicken, another 1/3 of the cheese, all of the white wine/soup mixture and, finally, top with the bread crumbs and the last 1/3 of the cheese.
4. 4 Bake at 350 degrees F (175 degrees C) for 40 minutes.

By Karena

Ingredients

• ✓ broccoli
• cream of celery soup
• processed cheese sauce
• instant rice
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 2-quart casserole dish combine soup, cheese sauce, rice, milk and broccoli; mix well.
3. 3 Bake in preheated oven for 1 hour, or until lightly browned.

By TINA B