{"id":162,"date":"2014-08-20T01:24:28","date_gmt":"2014-08-20T01:24:28","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=162"},"modified":"2017-02-06T17:50:34","modified_gmt":"2017-02-06T17:50:34","slug":"broccoli-spinach","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/vegetables\/broccoli-spinach\/","title":{"rendered":"~ Broccoli & Spinach"},"content":{"rendered":"

HOW TO COOK FRESH SPINACH <\/strong><\/p>\n

Cut off roots; wash several times in lukewarm water, lifting out of water each time.
\nCook covered with only amount of water that clings to the leaves.
\nReduce heat when steam forms. Turn frequently.
\nCook 3-5 min.<\/p>\n

HOW TO COOK FRESH BROCCOLI<\/strong><\/p>\n

To retain its nutritive value and flavor, it should be cooked quickly in a small amount of water until almost tender, but still slightly crisp.<\/p>\n

There are 2 methods to insure uniform cooking:
\nSince the flowerets cook faster than the stalks, make lengthwise slits in stalks more than 1 inch in diameter, and they will cook in the same amount of time the flowerets do;<\/p>\n

OR<\/strong> Cut off the flowerets, and cook the stalks in boiling salted water for 7 minutes; then add flowerets, and cook an additional 5-7 min.<\/p>\n

\n

CREAMED SPINACH\u00a0 (Ruth Chris Steakhouse Recipe<\/strong>)<\/p>\n

1\/2 c oleo
\n1\/4 c flour
\n2 t grated onion
\n1 bay leaf
\n1 whole clove
\n1\/2 t salt
\n1\/4 t pepper
\n2 c milk or half & half
\n3 lbs fresh spinach
\nfried bacon, crumbled<\/p>\n

Make white sauce:\u00a0 Melt 1\/2 c oleo.
\nStir in 1\/4 c flour and cook, til light brown, 3-5 min.
\nStir in 2 T grated onion, 1 bay leaf, 1 whole clove and 1\/2 t salt, 1\/4 t pepper.\u00a0 Cook 1-2 min.
\nWhisk in 2 cups milk or half and half, stirring til sauce begins to thicken.
\nReduce heat to low and cook 5 more min, til thick.\u00a0 Remove sauce from heat.
\nDiscard bay leaf and clove.
\nMeanwhile, bring large pot of water to a boil.
\nAdd 3 lbs fresh spinach, stems removed, cut into bite size pieces.
\nCook 1 minute.
\nDrain in colander.\u00a0 Mix with sauce.\u00a0 Sprinkle with fried bacon, crumbled.<\/p>\n

TOPPING OPTION: Make crumb topping of 2\/3 c coarse fresh bread crumbs, 1T melted butter, 1 T olive oil, salt\/pepper to taste. Put on top and bake til crumbs are golden and sauce us bubbly 20-25 min.<\/p>\n

\n

BROCCOLI-RICE CASSEROLE or SPINACH-RICE CASSEROLE\u00a0<\/strong><\/p>\n

1-1\/2-2 c cooked rice
\n1 c chopped celery
\n1\/2 c chopped onion
\n\u00bc c oleo
\n1 can mushroom soup or Cream of Chicken Soup
\n\u00bd c milk
\n2T bacon bits
\n16 oz. frozen-thawed, chopped broccoli (or spinach)
\n1\/2 c milk\u2014may not need
\n8 oz jar Cheese Whiz (small) \u2013 Jalapeno flavor–if desired
\ngarlic-to taste
\nTop with Durkee\u2019s French Fried Onion Rings–if desired<\/p>\n

Saute celery and onion in oleo til tender.
\nCook broccoli or spinach as directed, drain well.
\nHeat and stir together til smooth: soup, milk and Cheese Whiz.
\nCombine all ingredients.
\nCook in 2 qt baking dish at 350\u00b0 for 20-25 min. til bubbly on edges. Sprinkle onion rings on top.<\/p>\n

\n

RITZY BROCCOLI (or Green Beans)\u00a0 \u00a0\u00a0\u00a0\u00a0 Krista LOVES<\/strong><\/p>\n

1 pkg frozen broccoli, chopped\u00a0 [or green beans]
\n\u00be c grated cheddar cheese
\n\u00bd c oleo (1 stick)
\n\u00bd pkg Ritz crackers<\/p>\n

Cook broccoli and drain.\u00a0 Melt half oleo with cheese in micro.\u00a0 Add to cooked broccoli.\u00a0 Crumble crackers (don\u2019t CRUSH!) and mix half of them to broccoli mixture, mixing well.\u00a0 Pour into GREASED 1 qt casserole dish.\u00a0 Melt remaining oleo and mix with remaining cracker crumbs, and sprinkle over broccoli mixture.\u00a0 Bake at 350\u00b0 for 30 min.<\/p>\n

\n

DILL VEGETABLE FROSTING<\/strong><\/p>\n

3 oz. Cream Cheese, softened (can use fat free)
\n1\/2 c mayonnaise (can use low-fat)
\n3 t milk
\n1 t lemon juice
\n1\/4 t black pepper
\n1\/2 t salt
\n1 t dried dill weed<\/p>\n

Beat the cream cheese til fluffy with a mixer.
\nStir in mayonnaise, milk, and rest of ingredients.
\nCover and chill til serving time.
\nServe over broccoli.<\/p>\n

\n

ASIAN BROCCOLI \u00a0\u00a0 Chess Loves!<\/strong>
\nServes 6<\/p>\n

16 oz pkg broccoli flowerets
\n2 t dark sesame oil
\n2 t vegetable oil
\n2 garlic cloves, pressed
\n\u00bc cup lite soy sauce
\n1 T balsamic vinegar
\n1 T water
\n*1 T sugar\u00a0 (Chess leaves out)<\/p>\n

Cook broccoli and keep warm.
\nIn saucepan, heat two oils for 1 min or til hot.
\nRemove from heat and add garlic, soy sauce, vinegar and water.
\nPour over broccoli, tossing to coat and serve immediately.<\/p>\n

\n

OVEN ROASTED BROCCOLI\u00a0 or Green Beans \u00a0 (Joann Gibson) Rev 2\/2017 – <\/strong>Serves 4<\/p>\n

1\/2 pound Broccoli or Green Beans (fresh or frozen-thawed), cut into small pieces (about 3 cups)
\n1\/2 to 1 small onion, any kind; chopped however you want (slices, wedges, diced, chopped)
\n1\/2 yellow pepper, chopped (optional)
\n4 T olive oil
\n2-3 cloves fresh garlic<\/p>\n

Sprinkle on top BEFORE roasting:<\/strong>
\n\u00bd to 1 tsp Kosher, Sea or Himalayan salt
\n\u00bd t freshly ground black pepper
\n1\/4 teaspoon crushed red pepper (optional)<\/p>\n

Sprinkle on top AFTER roasting:<\/strong>
\n\u00bc c grated Parmesan cheese or to taste
\nFresh lemon juice<\/p>\n

Choose your method of cooking Oven or Saute:<\/p>\n

Oven Method:<\/strong>\u00a0 Heat oven to 425\u00ba F.
\nMix oil and garlic in bowl. Add broccoli, onion and pepper and mix well.
\nLine shallow baking pan with foil.
\nPlace veggie mixture top. Don\u2019t overlap
\nRoast for 12 minutes, turning at least once, until browned. (or roast longer\u201415-18 min or till as done as you like it)
\nFork should insert easily.
\nRemove from oven.\u00a0 Pour into serving bowl.
\nSprinkle with Parmesan Cheese.
\nSplash with lemon juice.<\/p>\n

OR<\/strong>
\nSaute Method:<\/strong>
\nIn nonstick skillet, heat olive oil and garlic
\nWhen hot, add vegetables and seasonings
\nStir fry til veggies are as done as you like them.
\nPour into serving bowl.
\nSprinkle with Parmesan Cheese.
\nSplash with lemon juice.<\/p>\n

\n

BROCCOLI-CHEESE CASSEROLE\u00a0\u00a0 \u00a0Not tried<\/strong><\/p>\n

2 c herb stuffing mix
\n1 med. onion, chopped
\n1 t chopped parsley
\n1\/2 c melted oleo
\nsalt and pepper
\n1 can mushroom soup
\n1\/4 c slivered almonds
\n4 oz. chopped mushrooms, drained
\n20 oz. frozen broccoli, chopped, partially cooked, drained
\n6 oz. roll pasteurized process cheese with garlic, chopped<\/p>\n

Saute onion in 1\/4 c oleo til tender. Combine onion, soup mushrooms, cheese, parsley, salt, pepper, and broccoli. Mix well. Spoon into 2-qt. casserole dish.
\nCombine stuffing mix and remaining 1\/4 c oleo.
\nTop broccoli with this mixture. Put almonds on top.
\nBake at 350\u00b0 for 20-30 min.<\/p>\n

\n

SWISS VEGETABLE MEDLEY\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0not tried<\/strong><\/p>\n

16 oz. bag frozen broccoli, carrots and caulif1ower combination, thawed, drained
\n1 can cream mushroom soup
\n1\/3 c sour cream
\n1\/4 t pepper
\n1 c shredded Swiss cheese
\n1 can (2.8 oz.) Durkee French Fried Onions
\n4 oz. jar chopped pimiento, drained (optional)<\/p>\n

Combine everything EXCEPT 1\/2 c of cheese and 1\/2 c onions.
\nPour into 1 qt casserole. Bake covered at 350 for 30 min.
\nTop with remaining cheese and onions. Bake uncovered 5 more minutes.<\/p>\n

\n

ZESTY BROCCOLI CASSEROLE\u00a0\u00a0 \u00a0not tried<\/strong><\/p>\n

2-10 oz. pkg frozen chopped broccoli
\n1\/2 c mayonnaise
\n1 can cream mushroom soup
\n1 T horseradish
\nl-1\/2 c shredded cheese
\n2 T oleo, melted
\n1 egg, beaten
\n\u00bc\u00a0 c cracker crumbs<\/p>\n

Cook broccoli according to package directions. Drain.
\nCombine soup, cheese, egg, milk, mayonnaise and horseradish stir into broccoli.
\nSpoon into greased 2 qt. dish.
\nCombine melted butter and cracker crumbs. Sprinkle over broccoli mixture.
\nBake at 350\u00b0 for 45 min.<\/p>\n","protected":false},"excerpt":{"rendered":"

HOW TO COOK FRESH SPINACH Cut off roots; wash several times in lukewarm water, lifting out of water each time. Cook covered with only amount of water that clings to the leaves. Reduce heat when steam forms. Turn frequently. Cook 3-5 min. HOW TO COOK FRESH BROCCOLI To retain its nutritive value and flavor, it […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":158,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-162","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/162","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=162"}],"version-history":[{"count":10,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/162\/revisions"}],"predecessor-version":[{"id":1358,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/162\/revisions\/1358"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/158"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}