Posts Tagged ‘broccoli

06
May
18

a different lasagna

Started with 2 eggplants, sliced thin and salted and drained. Possibly doing some kind of roll-ups but opted to a lasagna. what was different was the use of shredded turnip as a component in addition to the use of the eggplant, broccoli, with a tomato cream sauce.

The prep, eggplant draining, the shredded turnip (looks like shredded mozzarella) broccoli, and the noodle dough.

IMG_4764

Started the layering, broccoli was briefly steamed.

IMG_4765

All set up for a later bake, one 8 x 8 inch pan and another round pan to the freezer.

IMG_4766

Serving time later in the day.

IMG_4767

Better than expected. The tomato sauce balanced everything out when baked. It was a combination of canned whole tomatoes, processed in the food processor, seasonings, a hint of red pepper flakes, oregano, rosemary, a dash of turmeric and a splash of heavy cream. The noodle was minimal and thinly rolled out. Good flavor and just enough heat in the sauce to accent the turnip.

 

 

23
Jan
18

Noodle with shrimp

A simple dish maybe complicated by the fact that I made my own noodle. But a quick and easy meal none the less.

Boil the required amount of noodle, here I used an semolina and egg recipe.

The frozen shrimps were defrosted in water, a bit of chopped lettuce, mushroom and broccoli prepped. the sauce was a throw together compilation of minced garlic, ginger hoi sin , soy , and fish sauce, water, oil, shrimp sauce, sugar and rice vinegar in amounts to balance out the flavor and viscosity to your preference. A spot of habernao paste for heat.

IMG_4088

Start by panning the noodle with a bit of oil over high heat, add the veggies, stir fry several minutes. now add the sauce to coat and cook and stir, adding a bit  shrimp water to keep things liquid without burning. Add  the shrimp and continue cooking, adding small amounts of water if necessary, keep things moving. Flame off let sit a couple of minutes and plate.

IMG_4089

IMG_4090

I leave the shells and tails on the shrimp for texture of the crunch.

31
Dec
17

Braised Sausages with Broccoli and Peppers

Her’s a recipe from a TV series , Nick Stellino, on PBS it varies slightly from the broadcast version very tasty results.

IMG_3967

  • sausages, sweet or spicy 1 and 1/2 pounds
  • 3 tablespoons extra version olive oil
  • 4 garlic cloves +- your taste, thick slice
  • 1 red onion, medium dice
  • 2 red pepper dice
  • 1/4 teaspoon red pepper flakes +- you taste
  • 1/2 white wine (or melomel which is what I had on hand)
  • 3/4 pound broccoli florets, 1 inch pieces
  • 1 and 1/2 cups chicken stock
  • 3 tablespoons softened butter
  • 3 tablespoons pecorino or romano cheese

Ingredients in place, there is about a 30 minutes simmer finishing the recipe so it won’t be quite as fast as an oriental dish. I’m a bit shy on the sausage 1 and 1/4 pound is what the package from the market was.

IMG_3968

Not covered on the broadcast version, how to make salsicciotti, small sausages which are more presentable per serving. Pinch the sausage mid way and twist so the casing causes you to have smaller sausages, then cut where the twist is so you get mini sausages.

IMG_3971

Going for the typical braising technic, start with the hot olive oil ,medium heat, then add the sausage, roll them to brown on all sides, just 2 to 3 minutes, remove from pan to set aside.

IMG_3972

In the sausage infused hot oil start the garlic to brown at the edges just a minute or two.

IMG_3973

Add the onion and the red pepper cook 2 to 3 minutes. Then add the red pepper flakes.

IMG_3974

Return the sausages to the pan, and stir 2 or 3 minutes.

IMG_3975

Add the wine and you guessed it ! stir for 2 to 3 minutes.

IMG_3976

Add the broccoli, (since I had some cauliflower I threw that in as well)

IMG_3977

…….and stir 2 to 3 minutes (you knew that!)

IMG_3978

Getting towards the end, add the chicken stock, stir to distribute sauce and components boil and reduce heat and simmer, 30 to 35 minutes. I mistakenly covered the pan, the idea is to simmer uncovered to reduce the sauce. I uncovered later and simmered to a finish and drained some of the sauce before serving.  One final step is to go off heat, add the butter and cheese and stir to incorporate.

Now what would be an accompaniment to this dish?

OK ! get out the pasta maker and some dough made beforehand, roll and process for spaghetti type noodle.

IMG_3981

Have you serving plates in a slightly warm oven, boil enough of the pasta for a serving, with large slotted spoon, drain, arrange on plate and top with 2 sausage with the veggie mixture, anoint with the sauce and serve your guest or place the pan on the table with the pasta family style.

 

 

23
Dec
17

Roasted bell pepper salad

A bit of a twist from a pasta / bacon salad , inspired from a recipe found on the internet made with available ingredients.

IMG_3434

Instead of oven roasting the peppers, I opted to flame char the peppers on the burner

IMG_3436

The peppers were then, sliced thin.

IMG_3437

Using a vegetable peeler, slice the yellow squash, and chop into fine noodle like pieces if you don’t have a spiralizer.

IMG_3438

dressing, 3 tbls olive oil 1 tbls seasoning (oregano) 2 tbls rice vinegar lemon juice salt and pepper

IMG_3440

dress and toss, shaved Parmesan and bacon bits added

A change from the usual salad.

23
Dec
17

pizza

Haven’t blogged in a while !  Catch up time! A lot of pictures and now  on to blogging them, some meals of usual and some unusual. Just have to reassemble the pictures with the recipes if possible !The typical pizza recipe here. Utilizing the King Arthur semolina flour. Mid November meal.

IMG_3692IMG_3693IMG_3694IMG_3695IMG_3696IMG_3697IMG_3698

The semolina provides lightness and flavor to the dough, a background of corn meal light flavor is what it reminds me of. Thin crust shells here , haven’t done deep dish in a while.

 

30
May
17

green peppers stuffed with broccoli and rice.

Usually stuffed peppers contain some sort of meat, this time a cheesy rice with broccoli filling was used.

Other stuffed pepper recipes:

https://pmetro.wordpress.com/2012/03/25/stuffed-peppers/

https://pmetro.wordpress.com/2013/04/19/stuffed-peppers-2/

Prep the broccoli (and garlic ! of course)

I chose to steam instead of saute.

I usually zap the peppers in the microwave a bit to soften them up.

cut off the top and remove the seeds and ribs (but you knew that!)

as you would prepare some rice, use stock instead water for a kick of flavor.

Prepare a bechamel sauce (butter and flour with milk or for a rich sauce evaporated milk), seasoned as you would prefer.

add the broccoli mixture to the sauce.

mix in the rice

Add some grated cheese, in this case Parmesan to complete the stuffing.

in a baking dish big enough for the peppers, fill the peppers carefully and put them in the dish.

need some bread crumbs ? I chopped up some pretzels for the topping

Into the oven they go ….

run up the broiler after the peppers are hot and bubbly to get the brown crunchy top.

12
Dec
13

fried chicken lasagne

Something like chicken and noodles or pasta was in my mind to cook, with gravy, so…….

The  chicken cutlets were used to make a lasagne with them.

I’m pretty much at a loss as to what to do with chicken breast.

I would rather have thighs and legs, but a good cook will make the best of what he/she has available.

Usually most packaged chicken breast now a days are very large and thick.

These I sliced horizontally to thin pieces rather than pound them.

I was able to get up to three fillets from a single breast.

Flour mixed with salt and pepper and spent grains was used to coat the breast and then fried in a small amount of oil  as necessary.

Place on a paper towel ready for assembly.

IMG_4103Chopped brocolli, grated cheese, a combo of parmigiana and Romano was used.

Not shown was gravy that I made from the drippings in the fry pan that was used to fry the chicken.

The pre-fab  lasagne noodles were on the shelve, I was going to make fresh pasta wide noodles but these would speed up the process.

They remind me of the corrugated fiberglass panels that you get (or used to get) from the home supply center.

They are thin gauge and don’t require cooking.

IMG_4104

basically  layered  chicken, broccoli and cheese, both with gravy added between the noodles.

IMG_4105

Three noodle panels per layer fit in the dish

IMG_4107

The instructions call for covering the dish with foil and bake at about 350-375 degrees then uncovering the dish and continue baking.

IMG_4108

IMG_4109

IMG_4111

Water was added to the pan because the dish was dry and returned to bake again.

IMG_4112

IMG_4113The next time I would used regular lasagne noodles or make my own, the noodles used here are very thin.

Lasagne is always good leftover and provided several meals.

All n’ all, a good use for chicken breast.

Other possibilities would be cubing the breast and combining with elbow macaroni and the broccoli and cheese with gravy and bake in a casserole.




Archives

May 2018
S M T W T F S
« Apr    
 12345
6789101112
13141516171819
20212223242526
2728293031  

Recent Posts


The Zero-Waste Chef

No packaging. Nothing processed. No waste.

Talking Hydroponics

Growing & Much More

Power Plant Men

True Power Plant Stories

Bottles & Cans & Just Clap Your Hands

Rhode Island’s Better Beer Blog • by Lou Papineau • @BottlesCansRI • bottlescansclaphands@yahoo.com

GoanImports.com

Learn Goan and Indian Recipes

Healthy Cravings

scrumptiously good

nimmiafzal.com/

eat,craft,travel,love...in short live your life and njoy

cooking from the heart

inspired by june & norma

Little Observationist

A journal of observations & inspirations by Stephanie Sadler

RecipeReminiscing

Food the old fashioned way

Beer Hobo

Words and photos from the road

Alcoholidays with Mama Bear

"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they are going to feel all day." -Dean Martin

spf 99

my two ounces

Bard's Home Brew Brewery

A Homebrew Journey

Amintiri din Bucătărie

Memories from the Kitchen

Beyond Mere Sustenance

Food as a lifestyle...

TwistedSifter

The Best of the visual Web, sifted, sorted and summarized

rise of the sourdough preacher

Of homemade bread, food and other recipes / Una storia di pane fatto in casa, cibo ed altre ricette

Rugutis

The spirit of fermentation

JEFFREYTHARP.COM

A voice of sanity in a world gone mad...

Later On

A blog written for those whose interests more or less match mine.

My Food and Me

... just about food and more food!!!

my sister's pantry

Eat food... real food

Rantings of an Amateur Chef

Food...cooking...eating....tools - What works, and what doesn't!

Two Barn Farm

Sustainable Farming, Permaculture, Gardening and Homesteading in Ohio

Little London Observationist

An expat blog about "the little things" in London

Mom de Cuisine

Culinary Musings of an Expat Mom

elfogoncito.net

Cocina Dominicana y algo más...

gettin' fresh!

turning dirt into dinner

Let's Spice Things Up

Recipe Reviews, Tips & Ideas from my table to yours!

talinorfali

Don't ever change yourself to impress someone, cause they should be impressed that you don't change to please others -- When you are going through something hard and wonder where God is, always remember that the teacher is always quiet during a test --- Unknown

ediblesubstance

A foodie's thoughts

Food in Jars

a little mech, tech, and food

cupcakejunky

Fashion, Food, Interior Design and Architecture

Rachel & Maya

Dishing about all things food related.

Advoken's Blog

Just another WordPress.com weblog

Croque-Camille

Food Adventures in Paris

Veggicurious

Vegetable-forward food and lifestyle experiments featuring bold flavors with an international focus.

Cooking in Tongues

Savoring the world through food, trails and photos.

con tomates

Juicy living in the Iberian Peninsula and beyond

WordPress.com

WordPress.com is the best place for your personal blog or business site.

Slow Food RI

Slow Food Rhode Island is the Rhode Island chapter of Slow Food USA.

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

%d bloggers like this: