BROCCOLI LEAVES RECIPE RECIPES

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BROCCOLI AND CHEDDAR-STUFFED POTATO SKINS WITH AVOCADO ...



Broccoli and Cheddar-Stuffed Potato Skins with Avocado ... image

Provided by Ellie Krieger

Categories     appetizer

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 8 servings

Number Of Ingredients 14

8 small Idaho potatoes (about 2 1/2 pounds total), scrubbed and dried
4 teaspoons canola oil
1/4 teaspoon salt
8 ounces broccoli florets, coarsely chopped (about 4 cups)
Nonstick cooking spray
3 pieces Canadian bacon, finely diced (about 3 ounces)
3/4 cup grated extra-sharp Cheddar (about 3 ounces)
2 scallions, thinly sliced, greens reserved
1 medium avocado
2 tablespoons reduced-fat sour cream
2 tablespoons lime juice
1/4 cup cilantro leaves
1 clove garlic
1/4 teaspoon salt

Steps:

  • Preheat oven to 450 degrees F.
  • Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.
  • Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.
  • In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.
  • To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.
  • Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.

Nutrition Facts : Calories 180 calorie, FatContent 10 grams, SaturatedFatContent 3.5 grams, CholesterolContent 20 milligrams, SodiumContent 380 milligrams, CarbohydrateContent 15 grams, FiberContent 3 grams, ProteinContent 8 grams

GRAPE LEAVES RECIPE | FOOD NETWORK



Grape Leaves Recipe | Food Network image

Provided by Food Network

Categories     appetizer

Total Time 2 hours 20 minutes

Prep Time 1 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 12 to 15 servings

Number Of Ingredients 14

2 pounds ground beef
2 pounds ground pork
2 cups white rice
1 cup chopped fresh dill 
1 cup chopped white onion 
1 cup chopped spring onion
2 tablespoons garlic powder
2 tablespoons salt
2 tablespoons ground pepper
Tomato puree
Butter
Olive oil
1 jar preserved grape leaves in brine
Lemon juice

Steps:

  • Mix the ground beef and ground pork. Add the rice, dill, both onions, garlic powder, salt and pepper, and then mix.  
  • Make a puree by first melting some butter in a saucepan over medium heat. Then add enough olive oil and tomato puree until the sauce is orange-red in color. Stir over medium heat but do not boil. Add enough of the puree to the meat so that it is moist but not soupy. Let cool, about 20 minutes. 
  • Cover the bottom of a large saucepan with a layer of grape leaves. De-stem the remaining leaves and place vein-side up on your work surface. Place about 3 ounces of meat filling on each leaf and roll them up. Once you have rolled all your grape leaves, stack them in a circular pattern in the pan. Add a little lemon juice, some olive oil and enough water to just cover the top of your last stack. Cover and let simmer for about an hour.

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BROCCOLI AND CHEDDAR-STUFFED POTATO SKINS WITH AVOCADO ...
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