Posts Tagged ‘broccoli

30
Aug
22

BRUSHETTA STYLE TOMATO BREAD WITH BROCCOLI

ANOTHER QUICK MEAL UTILIZING THE VORTEX OVEN

tomatoes from the garden

Bread, garlic paste and tomatoes prepped

ADD SHREDDED CHEESE TO BREAD THEN TOMATOES

ADDED SOME BROCCOLI TO HAVE ON THE SIDE, NOT SHOWN, SPRINKLE HERBS ON THE TOMATOES

vortex adds nice char to the brocolli

SERVE UP WITH SOME FRESH GRATED PARMESAN , DRIED ONION FLAKES ADDED TO THE BROCCOLI. (USE DEHYDRATE SETTING ON THE VORTEX WITH SLICED ONIONS). A GLASS OF WINE WOULD PAIR WITH THIS MEAL. CHEERS!

20
Jan
20

meatball enchilada

left over meatballs, mind you, a ground chicken blend with sauce already a bit spicy from my heavy hand on the red pepper flakes.  Pasta, noodles, gnocchi  ??  Take two, Wraps ! going towards the Mexican style.

Step one make some white floured tortillas , cook in the trusty cast iron skillet with a touch of oil brushed on. (I won’t bore you with the recipe for flour tortillas, a bit of bacon fat mixed into white flour and water is all it takes)

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there is something about having a tortilla (or flatbread) puff up like this, a sign of good luck?

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chop or slice the aforementioned meatballs

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keep it simple with a few ingredients like shredded mozzarella, finely processed broccoli, meatballs and sauce. 

lay down some sauce, meatballs, broccoli and cheese

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roll up, closely nestle in a pan, a bit of oil in the pan before placement

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top with sauce, cheese and broccoli, I don,t go wild with the sauce like traditional enchiladas, I like the wraps with a bit of crunch and the ability to be eaten like a wrap.

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bake the babies till heated through, cheese melted, crunchy edges, flame them under the broiler if desired.

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MMMMMMMM… not overly sloppy

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were just about done here….  

beverage suggestion ?

Thanks for stopping by !!!

 

22
May
19

Sausage and broccoli with pasta

WOW ! I haven’t had pasta, dried, that is in so long.

I’ve made the recipe before but this time less the sweet red pepper and a few substitutions so it’s a repeat of a former posting.

Mis en place early in the day, the salsicciotti was ready in the fridge, just a slight twist to make them smaller than the full size.

Here the recipe with a thanks to Nick Stellino I couldn’t find this recipe online recently. The one I have was printed out.

3 tbl extra virgin olive oil

1 and 1/2 lbs of sweet or spicy sausage

4 garlic cloves, course cut

1 red onion , medium dice

2 red peppers diced

1/4 teaspoon red pepper flakes

1/2 cup white wine

3/4 lb of broccoli florets, cut to 1 inch pieces

1 1/2 cups chicken stock

3 tbl softened butter

3 tbl pecorino or romano cheese.

As you can see I didn’t cut them apart so they sprung back to full size for some.

Add the garlic, some family members may be opening the windows and activating the whole house fan to exhaust to the wonderful aroma!

Course white onions added

Nicely browned with the dried red pepper flakes

Looks like a lot of broccoli but it will cook down.

After the 30 minute simmer ,add the butter and cheese.

Plated, real good !

22
May
19

Rice bowl meal

Cooking the rice in boiling water in the bottom of a steamer while steaming broccoli and shrimp not exactly a oriental style of cooking. But gets the job done. Since this dish is bland alone, a spicy sauce is in order. Using a straining type spoon or strainer , plate the rice, add the contents from the steamer and your done! Add some sauce and garnish with seeds.

I had some frozen buns , Chinese style for steaming in the freezer, so I threw them in to finish them.

The finished product, with the sauce and sesame seeds.

The sauce was a no brainer, sambal sauce, rice wine, soy sauce, sesame oil, a bit of tomato paste. A ginger based sauce would be awesome also.

Definitely use this method again possibly with a different fish and combo veggie.

11
Jul
18

broccoli and mushroom fried rice

Boil some rice like pasta in water, when cooked, drain and rinse with cold water. Saute mushrooms, here shitake and brown beech mushrooms, then saute thiny sliced brocolli . Return the rice to the pan, splash with soy sauce, then sesame oil. , season with salt and pepper, serve. You could also steam the brocolli for softer bite.IMG_5361

 

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.

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Started the layering, broccoli was briefly steamed.

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

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Serving time later in the day.

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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.

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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.

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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.

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  • 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.

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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.

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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.

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

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

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

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

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

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

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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.

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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.

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

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The peppers were then, sliced thin.

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

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

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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.

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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.

 




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