Colorado Cache Creamed Broccoli W Almonds Food

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.

STEAMED BROCCOLI WITH ALMONDS

Steps:

• Place broccoli into baking dish and pour in water. Cover tightly with plastic wrap. Cook at 100 percent for 8 minutes. In a 1 cup glass measuring cup, melt butter with lemon juice, almonds and salt and pepper. Cook for 1 minute and 30 seconds.

BROCCOLI ALMOND CASSEROLE

Steps:

• Cook broccoli until tender. Drain.
• Melt 1/4 c butter in medium saucepan and saute onions and garlic in the butter. Add the mushrooms, 1/4 c sliced almonds, soup and cheese. Stir until hot and cheese is melted.
• In a large casserole dish stir together the broccoli and soup mixture.
• Melt remaining 1/4 c butter and toss with the bread pieces and remaining 1/4 c sliced almonds. Top the casserole with this mixture.
• Bake at 350 for 30 minute.

BROCCOLI WITH ALMONDS

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.

ROASTED BROCCOLI WITH ALMONDS AND CARDAMOM (MALAI BROCCOLI)

Steps:

• Heat the oven to 400 degrees and line 2 large baking trays with parchment paper. Break the broccoli into bite-size pieces. Place all the other ingredients into a large bowl and mix well, using a spatula, spoon or electric mixer to combine. Add the broccoli and mix using clean hands, making sure the mixture gets into all the nooks and crannies of the florets.
• Divide the broccoli between the 2 baking sheets and roast for 10 minutes. Turn the pieces over and return to the oven for another 10 minutes, or until the broccoli is tender, crunchy and charred in places. Pile into a bowl and serve.

CREAMY BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.
• 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.
• Bake in preheated oven for 30 minutes.

CREAMED BROCCOLI WITH PARMESAN

Steps:

• Peel broccoli stems, then coarsely chop stems and florets. Cook broccoli in boiling salted water (1 1/2 teaspoons salt for 4 quarts water) until just tender, 4 to 6 minutes. Drain in a colander and run under cold water to stop cooking.
• Simmer cream, garlic, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a medium saucepan, uncovered, until slightly thickened and reduced to about 2/3 cup, about 5 minutes.
• Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes.
• Remove from heat and stir in parmesan and lemon juice.

BROCCOLI CRUNCH WITH CREAMY ALMOND DRESSING

Steps:

• Bring a medium pot of water to a boil and place about 1/4 teaspoons salt in the water. Boil the broccoli just long enough to take the raw edge of - 10 or 15 seconds. Drain and immerse it in cold water (or let cold water run over it). Shake off excess water(or dry with a clean towel or paper towels). Set aside.
• Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop, making it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy. Taste, make adjustments if needed, and set aside.
• In a large bowl gently toss the broccoli, apples, red onion, most of the shallots(saving some to garnish) and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. Serve family style or on individual plates if desired. Enjoy!
• To make pan-fried crunchy shallots:.
• Stir together the shallots, a splash of clarified butter (or olive oil) and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about fifteen minutes. Let them get dark, dark brown (but not burn), and if needed turn down the heat. Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit.

BROCCOLI ALMOND SALAD

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.