Parmesan & Lemon Roasted Broccoli

I’m happy to report that I now have two broccoli recipes in my regular rotation. If you regularly read my blog, you know I always make Broccoli with Garlic and Hot Pepper, a stovetop recipe. The stove can get pretty cramped when there are a lot of big pans working, so I’m glad to have a back-up recipe for the oven.

And what a back-up it is, a contender for the number one spot. I found it on the Clare Cooks blog. She was inspired by an Ina Garten (aka the Barefoot Contessa) recipe. It’s easy and quick – chop, toss, roast and toss.

The original recipe calls for pine nuts or almonds. I went with almonds because I had them, plus pine nuts are rather pricey. I’m not going to buy the cheaper Chinese pine nuts because, one, I prefer buying American, and two, there have been reports of people getting sick from Chinese nuts. The original recipe also gives an option for adding basil at the end. I no longer have any basil plants around so I omitted that, but I can imagine basil would complement the parmesan and lemon flavors.

The next time you buy broccoli, give this recipe a try, you’ll fall in love.

Parmesan & Lemon Roasted Broccoli 

You’ll need a large sealable plastic bag (0ptional) and large baking sheet or pan.

• 1-1/2 pounds of broccoli — I like to buy broccoli crowns and cut just a little of the stem end off, then create long broccoli ‘flowers’ (see what I mean in the photo)
  
• 2 tablespoons olive oil
• 2-3 cloves of garlic, peeled and thinly sliced
• 1/2 teaspoon salt, or to taste
  
• 1/8 teaspoon freshly ground pepper, or to taste
  
• 3/4 teaspoon grated lemon zest
• 2 teaspoons freshly squeezed lemon juice
• 2 tablespoons slivered almonds, toasted
• 2 tablespoons freshly grated Parmesan cheese

Here’s the deal with the ingredients: I’ve made this several times and I never measure. I think these amounts are from the original recipe at the Clare Cooks blog. I just grab three or four broccoli crowns and start sprinkling. Wing it!

Preheat the oven to 425 degrees. If you don’t like getting your hands oily, place the broccoli, olive oil, garlic, salt and pepper in a plastic bag. Seal bag and shake to coat the broccoli. Spread out on the pan.

Or, toss the broccoli and olive oil on a sheet pan. Spread out on the pan and sprinkle with the garlic, salt and pepper.

Roast for 20-25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with lemon zest, lemon juice, almonds and Parmesan.

Original recipe: Parmesan-Roasted Broccoli, Clare Cooks

Broccoli with Garlic and Hot Pepper

This recipe is the one I’ve referred to in many other posts as “my go-to broccoli recipe.” It’s about time I share it. It’s sooo easy to make and always turns out well unless you overcook it and end up with olive green broccoli. It’s happened to this distracted cook!

You can adapt the amount of crushed red pepper and garlic depending on your tolerance for heat and garlic breath. There’s one thing I do want to set straight here: garlic breath is not bad breath, it’s just garlic breath.

I don’t measure when I make this recipe. I use the amount of broccoli I have on hand and just wing the rest. The recipe is very cook-friendly. Feel free to add other vegetables, like mushrooms (as in my photo below) or red bell pepper.

If you normally throw out (or compost) your broccoli stems, shame on you! Seriously, don’t throw them out; try cooking them this way. Don’t worry, they taste like broccoli. We add broccoli florets to our salads and I save the stems so I can add them to this dish.

If this doesn’t grab your interest, here are some other broccoli dishes from my past:

• Spicy Broccoli with Ginger and Garlic
• Broccoli al Pesto
• Light Broccoli and Cheese Casserole
• Cheesy Broccoli Potato Mash

Broccoli with Red Pepper Flakes and Toasted Garlic

You’ll need a large skillet with lid.

• 2 teaspoons olive oil
• Broccoli florets and stems – florets chopped into fork-size pieces and stems sliced into ¼” pieces (about 1 head)
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1-½ teaspoons fresh basil or ½ teaspoon dried basil
• 1-½ teaspoons fresh thyme or ½ teaspoon dried thyme
• 3 garlic cloves, thinly sliced
• 1/4 cup water or chicken broth
• Optional – grated Parmesan

Heat olive oil in a large skillet over medium-high heat. Add broccoli, salt, red pepper, basil, thyme and garlic. Sauté a few minutes. It’s okay if the broccoli caramelizes (gets a bit brown), it adds to the flavor.

Add 1/4 cup water or broth. Cover, reduce heat to low, and cook for a few minutes or until broccoli is crisp-tender (or however you prefer it). If the pan is drying out too much and you’d like to cook the broccoli longer, add a bit more liquid for extra steaming time.

Sprinkle with Parmesan before serving, if you wish.

Original recipe: Broccoli with Red Pepper Flakes and Toasted Garlic, Cooking Light, March 2007

Spicy Broccoli with Ginger and Garlic

This broccoli dish is one of my regulars when I make any type of dinner that has an Asian touch. Last night I made a sticky spicy sweet chicken dish, reminiscent of Chinese take-out, and whipped this up in just minutes.

If you’re in an experimental mood, you could add some soy sauce to the water, or finish the dish with a drizzle of sesame oil or a sprinkling of sesame seeds.

Spicy Broccoli with Ginger and Garlic

You’ll need a large skillet with lid.

• 2 teaspoons canola oil
• 2 bunches of broccoli florets, stems sliced and florets cut into bite-friendly pieces
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper, or to taste
• 1” ginger piece, thinly sliced and roughly chopped
• 3 garlic cloves, thinly sliced and roughly chopped
• 1/4 cup water

Heat oil in a large skillet over medium-high heat. Add broccoli, salt, crushed red pepper, ginger and garlic. Sauté 2-3 minutes.

Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.

Photo by Clara S.

Broccoli Cheese Soup

Broccoli soup isn’t sexy, but it can be delicious. I had a bowl yesterday for lunch with a roasted eggplant, provolone and pesto mayo pita bread sandwich. I was very happy.

I found this recipe in the March/April issue of Cook’s Illustrated (page 12). Gone are the days of multiple food magazine subscriptions. I just did a count in my head; at one point I had eight cooking magazines coming in each month. Now that I’ve matured, I’m much more reasonable. I only get Cook’s Illustrated (a Christmas gift from my parents) and Eating Well. I still do like having a magazine to read in my hands. I’m old fashioned, I guess.

I was in the mood for broccoli and felt like making a soup, but I wasn’t expecting much. Surprise surprise, this soup exceeded my expectations. If you follow Cook’s Illustrated, you know how they test every variation of a recipe to get it just right. That’s why this soup has a lovely green color (not drab like most broccoli soups) and a bright sweet flavor. It’s not a heavy soup. No cream is added, just a small amount of cheese.

If you’re wondering why baking soda is listed in the ingredients, don’t fret. According to CI’s science editor, it “accelerates the breakdown of the broccoli’s cells walls and more quickly transforms the sulfurous compounds into more pleasant ones.” The spinach adds color. They’re so crafty, those CI chefs.

The original recipe instructs you to puree the soup in batches in a blender. But please, put an immersion blender on your buy list or wish list so you can use that instead. I don’t use mine for anything other than soups but for that alone it’s worth the purchase. Just one word of warning – don’t lift the blender head out of the soup while you’re using it, unless you want to splatter the walls and your shirt with green goop.

Broccoli Cheese Soup

• 2 tablespoons unsalted butter
• 2 pounds broccoli, chopped into 1 inch pieces (include the stems, cut into 1/2” pieces)
• 1 medium onion, chopped (about 1 cup)
• 2 garlic cloves, minced
• 1-1/2 teaspoons dry mustard powder
• 1/8 teaspoon cayenne pepper
• Salt
• 3-4 cups water
• 1/4 teaspoon baking soda
• 2 cups chicken broth
• 2 oz baby spinach, stems removed (about 2 cups)
• 3 oz sharp cheddar cheese, grated (about 3/4 cup)
• 1-1/2 oz parmesan cheese, grated (about 3/4 cup)
• Black pepper to taste

In a large pot, heat butter over medium-high heat. Add broccoli, onion, garlic, mustard, cayenne and 1 teaspoon salt. Stir frequently and cook until fragrant, about 6 minutes. Add 1 cup water and baking soda and bring to a simmer. Lower heat and cook until broccoli is very soft, about 20 minutes.

Add broth and 2 cups water and increase heat to medium high. Bring to a simmer, then stir in spinach and cook until wilted, about 1 minute. Add cheeses and blend soup with an immersion blender (alternatively, you can transfer soup to a blender and blend in batches).

Season to taste with salt and pepper.

Original recipe: Broccoli-Cheese Soup, Cooks Illustrated, March/April 2011, video — recipe requires log-in/online CI membership

Shrimp with Spicy Orange Sauce

Finally, a new recipe, and it’s a good one. Lately when I’ve had dinner duty I’ve been making a lot of old reliables – chicken parmigiana, Chilean chicken and quick and easy fish dishes. But yesterday I received a big box full of oranges from Florida. What to do, what to do…..

You know that sticky sweet orange chicken at your favorite Chinese restaurant? Well, this isn’t that because it started out as a Cooking Light recipe, very unlike that orange chicken. But this shrimp dish is damn good, even more flavorful than that cloying orange chicken. And it’s low-fat too.

To soak up some of that tasty shrimp sauce I made jasmine rice flavored with garlic, ginger, green onions and orange zest. I adapted my Broccoli with Toasted Garlic recipe to give it more of an Asian, instead of Italian, feel. If you want to give the shrimp even more oomph, I suggest adding sugar snap peas or snow peas, or red bell pepper slices.

Stir-Fried Shrimp with Spicy Orange Sauce

You’ll need a large skillet and two bowls.

• 3/4 lb. peeled and deveined shrimp
• 1/2 Tbsp cornstarch
• 2 Tbsp fresh orange juice – before squeezing the orange, zest it for the rice
• 1 Tbsp soy sauce
• 1 Tbsp honey
• 1/2 Tbsp rice wine vinegar
• 1 Tbsp sriracha
• 1 Tbsp canola oil
• 1/2 Tbsp minced ginger
• 2 garlic cloves, minced
• 1/4 cup cashews — I used halves and pieces
• 3 Tbsp chopped green onions
• Optional – sugar snap peas, snow peas or red bell pepper slices

Toss shrimp and cornstarch together in a medium bowl.

Whisk together the juice, soy sauce, honey, rice wine vinegar, and chili paste in a separate bowl.

Heat a nonstick pan over medium-high heat and add the oil.  Stir-fry the ginger and garlic in the pan about 15-30 seconds or until fragrant. Add the shrimp (and peas) and stir-fry for 1-2 minutes, depending on size.  Add the sauce, green onions and cashews, and stir-fry until shrimp is cooked through and sauce has thickened, about 2 more minutes.

Original recipe: Stir-Fried Shrimp with Spicy Orange Sauce, Elly Say Sopa

Flavored Jasmine Rice

• 1 cup jasmine rice
• 2 cloves garlic, minced
• 1/2” ginger piece, minced
• 1-1/2 cup water
• Salt
• 1 green onion, sliced
• ½ tsp orange zest

Rinse rice in 2-3 changes of water and set aside.

Heat oil over medium-low heat in a saucepan. Add garlic and ginger, sauté until just turning golden. Add rice, water and salt and bring to a boil. Lower heat, cover and simmer for 15-20 minutes or until down. Stir in green onions and orange zest.

Spicy Broccoli with Garlic and Ginger

You’ll need a large skillet with lid.

• 2 tsp oil
• 2 bunches of broccoli florets
• 1/4 tsp salt
• 1/4 tsp crushed red pepper
• 1” ginger piece, thinly sliced
• 3 garlic cloves, thinly sliced
• 1/4 cup water

Heat oil in a large skillet over medium-high heat. Add broccoli, salt, crushed red pepper, ginger and sliced garlic. Sauté 2 minutes.

Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.

Salmon with Sweet and Spicy Rub

Omega-3 capsules aren’t enough for me. I need a regular salmon fix to keep me happy. When I managed a McCormick & Schmick’s restaurant I ate salmon at least once a week, probably more if you count the salmon burgers and salmon tartare too. I ate like a queen when I worked there, a healthy queen. I was a willing guinea pig for any new menu ideas the executive chef had. Sometimes he made dishes that we knew would never make it to the menu — too “out there” for our typical guest — but damn they were good.

This is a super-quick dish that packs some heat along with a bit of sweetness. I found the recipe on Aggie’s Kitchen. She adapted it from a Food Network recipe from Ellie Krieger’s show. Ellie served the salmon with herbed lentils so I did the same. The lentils take longer than anything else so start those first. I also made broccoli sautéed with garlic and hot red pepper flakes, another quick dish.

Once you mix the salmon rub, take a taste and adjust it if you think it’s either too hot or too sweet. I thought the proportions below were perfect. I used a generous portion of rub on each of my three fillets and had a bit left over so I think it would be just right for four fillets. I made the salmon in the toaster oven instead of the oven or grill. I’m guessing I saved energy doing it that way, what do you think?

Salmon with Sweet and Spicy Rub

You’ll need a grill, grill pan or pan for broiler, small bowl or plate and spatula.

• Cooking spray
• 2 Tbsp packed light brown sugar
• 2 Tbsp chili powder
• 1 tsp ground cumin
• 1/8 tsp salt
• 1/8 tsp freshly ground black pepper
• 4 salmon fillets
• 1 Tbsp olive oil

Fire up the broiler and coat your baking pan with cooking spray, or coat your grill or a grill pan with cooking spray and preheat over medium heat. Combine the brown sugar, chili powder, cumin, salt and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, and rub each fillet with about 1/2 Tbsp of the spice mixture.

Grill or broil the salmon, flesh side down, until nearly charred, 4 to 5 minutes. These times are for the grill so watch closely if you’re using the broiler. Flip the salmon and cook another 5 to 6 minutes for medium doneness. Adjust your times if you’re using an oven broiler, toaster oven (yes, it’s quick!) or pan-roasting on the stove.

Original recipe: Salmon with Sweet & Spicy Rub, Aggie’s Kitchen

flickr photo by Sharon Mollerus

Herbed Lentils with Spinach and Tomatoes

You’ll need medium pot and large skillet.

• 1 cup French lentils
• 2 cups water
• 2 Tbsp olive oil
• 2 Tbsp diced shallots, leek or onion
• 2-3 garlic cloves, chopped
• 3 cups baby spinach leaves (about 3 ounces), or more
• 1 cup halved grape tomatoes (about 1/2 pint)
• 1/4 cup chopped fresh basil leaves or 1 Tbsp dried basil
• 1/4 cup chopped fresh flat-leaf parsley
• Optional – 1/4 cup chopped fresh mint leaves
• 2 Tbsp fresh lemon juice
• Splash red wine vinegar
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Place the lentils in a pot with the water and bring to a boil. Cover and simmer for 30-35 minutes, until the lentils are tender but still retain their shape. Drain any excess water from the lentils and set them aside.

Heat the olive oil in a large skillet over a medium-high heat. Add shallots and cook until they are nearly softened, about 2 minutes, more for onions. Add garlic and cook 1 minute. Add the spinach and cook until just wilted, about 2 minutes. Add the tomatoes, lentils, basil and parsley to the pan and stir to combine. Cook until warmed through, about 1 minute. Stir in the lemon juice, red wine vinegar, salt and pepper and serve.

Original recipe: Herbed Lentils with Spinach and Tomatoes, Food Network

Broccoli with Red Pepper Flakes and Toasted Garlic

You’ll need a large skillet and lid.

• 2 tsp olive oil
• 6 cups broccoli florets (about 1 head)
• 1/4 tsp salt
• 1/4 tsp crushed red pepper
• ½ tsp dried basil
• ½ tsp dried thyme
• 3 garlic cloves, thinly sliced
• 1/4 cup water
• Optional – grated Parmesan

Heat olive oil in a large skillet over medium-high heat. Add broccoli, salt, crushed red pepper, basil, thyme and sliced garlic. Sauté 2 minutes.

Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender. I used frozen broccoli which still was a bit water-logged after thawing so I didn’t add water and just allowed it to cook a few minutes longer in the pan with the spices and garlic.

If you’d like, sprinkle with Parmesan before serving.

Original recipe: Broccoli with Red Pepper Flakes and Toasted Garlic, Cooking Light, March 2007

flickr photo by wanko

Thai Coconut Chicken with Broccoli Slaw Stir-Fry

A few days before I hit the road to move to North Carolina, I invited my brother and some friends into my kitchen to raid my refrigerator and freezer. Everything had to go. Now that I’m here, I’m slowly stocking back up.

Since I’ve been here I haven’t made any real Thai or Vietnamese dishes so I didn’t have any fish sauce. It took a trip to three stores to finally find some. I forgot how stinky it is. If you have picky or non-adventurous eaters in the house, make sure they’re not around when you’re using it, one whiff of that and they will choose a PB&J sandwich over whatever you’re making.

Fish sauce — nuoc mam in Vietnamese, nam pla in Thai — adds a depth and flavor in a way that’s difficult to describe, much like anchovies add depth to tomato sauces, or Worcestershire sauce (made from anchovies) adds to marinades and Bloody Marys. It’s ubiquitous in Southeast Asian cooking. Saveur magazine explains how it’s made:

“Fresh fish (anchovies) are layered with salt in large porcelain jars or wooden barrels and allowed to ferment for three months, at which point liquid is tapped from the bottom and poured back in at the top. After six months, the sauce may be tapped again, bottled, and sold.”

fish sauce factory in Vietnam by flickr: stefan77dd

This Cooking Light recipe is fantastic. I decreased the quantity of chicken and added bell pepper because I thought it would enhance the recipe. I used fresh ginger and garlic instead of the bottled they suggest. I also added scallions. If you really can’t stand the idea of fish sauce, omit it or substitute soy sauce, but if you’re used to Thai food, you’ll feel something is missing. The Broccoli Slaw really complements the flavors of the Thai Coconut Chicken.

Thai Coconut Chicken

• Rice – jasmine (fantastic!), regular white, basmati, brown
• 1 pound chicken breast or thighs, cut into 1”-2” pieces
• 1 Tbsp cornstarch
• 1 Tbsp fish sauce
• Canola oil
• 1 cup sliced onion
• ½ cup bell pepper, any color
• 2 tsp minced garlic
• 1 tsp fresh ginger
• 1/2 cup light coconut milk
• 2 Tbsp Sriracha or hot chile sauce – if you love a lot of heat, otherwise decrease the amount
• 1 Tbsp brown sugar
• 1 Tbsp fresh lime juice
• 1 Tbsp  green onions (scallions)
• 2 Tbsp chopped fresh cilantro
• 4 lime wedges

Prepare rice according to package directions.

Toss chicken in a bowl with cornstarch and fish sauce. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan, sauté 5 minutes or until done. Remove chicken from pan.

Add oil to pan if needed. Add onion and bell pepper to pan, sauté until softened. Add garlic and ginger to pan, sauté 1 minute.

Return chicken to pan. Stir in coconut milk, Sriracha to taste, sugar, lime juice, scallions and cilantro, cook until heated. Serve over rice.

Serves 2, generously.

Original Recipe – Thai Chicken Saute, Cooking Light, March 2007

Broccoli Slaw Stir-Fry

• 1 Tbsp raw sesame seeds
• 2 tsp sesame oil
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• Crushed hot red pepper
• 1 bag broccoli slaw mix
• 1 Tbsp reduced-sodium soy sauce
• 1 Tbsp fresh lime juice
• Salt and freshly ground black pepper

Place sesame seeds in a large dry skillet and set pan over medium-high heat. Cook 2 minutes, until golden brown, shaking the pan frequently. Remove. Add sesame oil to pan, allow it to heat up and add garlic and ginger, sauté 1 minute. Add crushed red pepper, slaw mix, sesame seeds and cook for 2 minutes. Add soy sauce and lime juice and cook 2 minutes, until vegetables soften. Season with salt and black pepper.

Original recipe: Sauteed Asian Broccoli Slaw, Food Network

Cheesy Broccoli Potato Mash

Do you have the urge for comforting starchy mashed potatoes but your conscience is telling you to eat more vegetables? You can have the best of both worlds with this dish, satisfying your craving for mooshy starch and healthy green vegetables at the same time.

Broccoli is one of those vegetables that goes on sale frequently. Because it appears on our dinner plate so often, I find myself hesitating when reaching for it in the store. But then I remind myself, it is a nutritional superfood providing a good dose of vitamins A and C, iron, potassium, folic acid and calcium. A serving of Cheesy Broccoli Potato Mash provides 100% of your daily requirement for vitamin C, 30% for vitamin A and 15% for calcium. Sales spiel over.

This recipe doesn’t require much attention except for cutting and mashing. It’s a simple quick dish you can even make ahead of time and keep warm on the stove, heating it up when you’re ready to serve. Because of the cheese, the potatoes don’t dry out when sitting on the stove like regular mashed potatoes would.

I made regular mashed potatoes for my Halloween meat hand and now I’m wondering how that hand would have looked on a plate of these. Creepier?

photo from Eating Well

Cheesy Broccoli Potato Mash

You’ll need a large pot with lid, colander and masher.

• 1 pound white or Yukon Gold potatoes, cut into wedges, no need to peel
• ¾ pound broccoli, chopped, about 4 cups
• ½ cup 2% or nonfat milk, heated
• ¾ cup shredded cheddar or fontina cheese — use a low-fat blend if you can find it
• ½ teaspoon salt
• Black pepper to taste

Boil or steam the potatoes for 10 minutes. Add the broccoli to the pot and continue boiling or steaming until tender, about 6-8 minutes more. Drain the water. With the potatoes and broccoli back in the pot, start to mash. After a bit of mashing, add the heated milk, shredded cheese, salt and pepper. Continue to mash until it’s the texture you like.

Original recipe: Eating Well, September/October 2007

Broccoli and Cheese Casserole: Light Version

Is broccoli always on sale? It seems to be and since I love making dishes based on what’s on sale, I tend to serve a lot of broccoli. This broccoli and cheese casserole was a good side for pork chops with cranberry-thyme pan sauce, and a good snack the next day.

I’m sure I’m not alone in loving cheesy vegetable casseroles or gratins, but who really needs all that fat? This Cooking Light recipe is slightly healthier than most casseroles, but like many of their recipes, still relies on some fat for taste. That’s fine, everything in moderation, even fat. The serving size, according to the recipe, is 1 cup, and that contains 5.1 grams of fat, of which 3 grams are saturated. However, broccoli is a good source of calcium so that offsets the fat for me. Yeah, I’m an enabler.

The bechamel sauce is made without using butter. Maybe I did it carelessly but I had to work a little harder than I usually do to get out the lumps.

photo from Cooking Light

Broccoli and Cheese Casserole

You’ll need a large pot with lid, colander, large saucepan, whisk, 13×9″ baking dish and a small bowl.

• 2 pounds broccoli florets, about 8 cups coarsely chopped
• 1/3 cup flour
• ¼ teaspoon salt
• ¼ teaspoon dry mustard
• 1-1/2 cup fat-free milk – I used 2% milk since that’s what we had
• 1 cup fat-free reduced-sodium chicken broth
• 1 cup (4 oz) reduced fat (2%) shredded extra sharp cheddar cheese
• ½ cup (2 oz) grated Parmesan cheese, divided – or less
• 3 tablespoons diced roasted red bell pepper (or pimientos), drained
• ¼ teaspoon freshly ground black pepper
• Cooking spray
• 1 cup (or less) bread crumbs or garlic melba toast rounds, crumbed – I used a mixture of Panko and Italian bread crumbs. 1 cup, the original recipe amount, made the topping too dry.

Preheat oven to 400. Cook broccoli in boiling water until crisp tender, about 3-4 minutes. Don’t overcook; you really want crisp tender. Drain.

Place flour, salt and dry mustard in a large saucepan over medium heat. Gradually add milk and chicken broth, whisking until blended. Cook for about 8 minutes or until it’s thick, stirring constantly. Remove from heat and add cheddar and 6 tablespoons of Parmesan, stirring until melted. If you’re using “green can Parmesan” you can get away with 4 tablespoons. Stir in red bell peppers and black pepper. Add broccoli, tossing to coat.

Coat a 13 x 9 baking dish with cooking spray. Spoon the broccoli mixture into dish.

Combine crumbs with 2 tablespoons of Parmesan and sprinkle evenly over broccoli mixture. Spray top of casserole lightly with cooking spray. Bake at 400 for 15 minutes or until bubbly and slightly golden-brown on top. Let stand for 5 minutes before serving.

You can make it ahead and warm it up in the oven, covered with foil.

Original recipe: Cooking Light, August 2006