Posts Tagged ‘broccoli

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.

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

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Three noodle panels per layer fit in the dish

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

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

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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.

16
Nov
13

Broccoli Braid Bread

making bread dough ,decided to go with the braided bread style as in  Krantz ,

an alternative to the traditional pizza shaped crust with toppings.

This time using a filling of broccoli versus the chocolate etc.

Process in a food processor: separately

broccoli, to a fine texture,

garlic.

 onions

Parmesan cheese.

amounts to your liking, enough to cover a rectangle of a one loaf recipe rolled out.

IMG_3769processed ingredients.

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spread the mixture on the rectangle and roll up

added salt and liberally peppered with a pepper blend

slice the roll lengthwise and twist to shape and braid

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bake as necessary

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slice or pull apart, serve with a cold oneIMG_3776

The other half of the bread dough recipe, Pepper Top Bread

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see ya later………. yes , I like broccoli (and dough)

21
Jul
13

Noodles and veggies

Cruising some of the food blogs, email newsletters and tweets gives some some direction as to what to cook. A simple recipe of pasta noodles, with ground pepper, grated cheese and parsley would be doable and bloggable. But with the availability of brocolli and grated Romano the recipe was soon modified.
A meal for one serving of pasta doesn’t really take too much time to whip up some fresh noodles.
.

20130721-184509.jpgEnter the pasta roller, A simple mix of an egg and flour with a touch of oil and water produces the dough, with a tad of salt, let it rest briefly while the other ingredients are prepped.

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20130721-184659.jpg</a , ingredients prepped.

20130721-184829.jpgRoll it…..

20130721-184925.jpgon to the noodle attachment and into the boiling water.

20130721-185026.jpg a 2 or 3 on the thickness setting gives a semi thick chewy noodle.

20130721-185202.jpgdress’em up.

20130721-185316.jpgadd the toppings, and toss with olive oil, but I could resist this time to coat with melted butter. Aha !

20130721-185521.jpgnow toss and serve!!

20130721-185552.jpgWhite or Red ????

08
Jun
13

Roasted vegetables

Eat your vegetables! Is a phrase we often hear as we grow up. I don’t have an issue with that as long as they are prepared the way I like them.
Roasting is an alternative to sautéing them. Once the chopping prep is done that’s all the heavy lifting you’ll be doing!

20130608-101340.jpgAs usual, a lot of photos to tell the story!

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20130608-101532.jpg ok, now that all the work is done, making a dressing to go with the veggies, that is something based with olive oil and your fav flavorings. Butter , herbs etc.

20130608-101732.jpg toss the dressing with he veggies. A bit of refrigerated wort (unfermented beer) went in there.

20130608-101832.jpgonto a sheet pan lined with parchment, a small sample of the salad is tasted at this point, as if you didn’t know that, sea salt sprinkles are optional.

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20130608-102046.jpg into a 325 degrees oven don’t rush it, let the flavors meld. An hour or two. Oops almost forgot , caramelization!

20130608-102140.jpgthe completed vegetables, now would you resist this if you had to eat all your vegetables to get dessert!

19
May
13

Vegetable bread pudding

Although I didn’t do an exhaustive search, most recipes using leftover bread (cubes) for a pudding, were for a sweet type of pudding. Instead of cinnamon and sugar, I went with utilizing vegetables.

The basic recipe.
Dice into cubes and soak leftover bread in a combination of eggs and milk.
Dice and sauté whatever ingredients you enjoy and have.
Mix in and season to your liking the sautéed vegetables to the soaked bread cubes.
Turn into a well greased pan(s).
Bake until set. Approximately 350 for 1/2 hour.

The ingredients used in this recipe. (If the amount is not specified, I didn’t measure it)
Leftover bagels (a relative often receives whatI call overstock bread products that I used for this recipe.)
4 eggs
Milk
Water

1 and 1/2 tomato
1/2 medium white onion
2 clove garlic
Broccoli
Spinach
Shredded mozzarella
Salt and pepper
Flaked red pepper
A dash of turmeric
Dried oregano
Probably other seasonings I did not note.
Reserve some of the cubed bread and use as toppings.

This recipe could also be made in muffin tins.

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Some would refer to this as a quiche, and for some reason when quiche was popular years ago, the tag “real men don’t eat quiche” was attached to it.

02
Mar
13

Spent grain noodles with chicken cutlet, broccoli , onions and corn.

I didn’t measure any of the ingredients. One egg was used for the pasta.
A standard noodle recipe with some light spent grains added. The dough was a bit soft and easy to roll out, refrigerated dough for about 15 minutes before rolling and cutting.
Roll out and cut the noodles into desired width, boil, drain and plate.
In a fry pan, stir fry chopped broccoli, diced onion, sliced chicken cutlet* and corn. Serve over the bed of noodles with Prime Stout beer

*Sliced chicken cutlet was prepared earlier, several chicken breasts were pounded into a thin cutlet, flour, crumbed, and pan fried. Kept refrigerated for a variety of meals.

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