Broccoli & Sun-dried Tomato Dip

Ingredients:
4 cups broccoli florets
8 oz cream cheese, at room temperature
8 oz sour cream
1/3 cup minced sun-dried tomatoes (not oil packed)
1 teaspoon Worcestershire sauce
1 teaspoon olive oil
1 minced shallot
2 cloves garlic
salt
freshly ground black pepper

Directions:
Steam the broccoli. Drain thoroughly. Finely chop or pulse briefly in a food processor. Saute the shallot and garlic in the olive oil. Allow it to cool slightly. Add the broccoli, sun-dried tomatoes, shallot, garlic, cream cheese, sour cream and spices to a large bowl. Use a mixer or spoon to combine. Use immediately or refrigerate until ready to eat.

My thoughts:

When I tried these Terra Chips that had carrots, blue potatoes and kobocha in them, I knew I had to make a vegetable-y dip. We had an abundance of broccoli so I steamed some up until it was tender then gave it a whirl in the VitaMix. I had some some sun-dried tomatoes so I added that along with some reduced fat cream cheese and sour cream. I mixed it together in my stand mixer using the whisk attachment and it came out really light and creamy. I normally don't use a mixer for dips but I might always now, it really combined everything in just a few seconds.

The broccoli flavor in this dip is mild and contrasts nicely with the sharp sun-dried tomatoes. I like that is so packed with vegetables because then it doesn't seem like such an indulgence to have some dip and chips with my lunch!

Seven Spice Broccoli Slaw

Ingredients:
12 oz packaged broccoli slaw mix*

for the dressing:
1/4 cup rice wine vinegar
1/4 cup mayonnaise
2 teaspoons mirin
1 teaspoon Japanese seven spice powder
1/4 teaspoon sugar
salt
freshly ground black pepper


Directions:
In a small bowl, whisk together the dressing ingredients until smooth. Toss with shredded vegetables.

*or an equivalent amount of home shredded broccoli stems & carrots

My thoughts:

Broccoli slaw is a fun alternative to regular coleslaw. It it is generally a little crisper and the flavor is milder then you'd expect. I also like it because it can be made nearly 24 hours in advance to serving and little to no ill effect which makes it the perfect side dish when having company. Just refrigerate it until you need and give it another toss.

The flavors in this are Japanese inspired but in no way do I think this is a traditional Japanese salad! The flavors are a perfect blend of tart and spicy and there is just enough to mayo to bind the dressing together.

Broccoli with Chipotle Cheddar Sauce

Ingredients:
1 shallot, minced
4 cups broccoli florets
1 cup shredded extra sharp cheddar
12 oz evaporated milk
2 tablespoons flour
2 tablespoons butter
1 teaspoon chipotle powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt

Directions:
Melt the butter in a small saucepan. Whisk in the shallot and flour. Cook until thick and the shallots are softened. Add the milk and simmer until it starts to bubble around the sides. Meanwhile, steam the broccoli. Add the spices and cheese to the milk mixture and cook until thickened, about 10 minutes, whisking frequently. Drizzle over hot, well-drained broccoli.

My thoughts:

As long time readers know, I always have a problem with side dishes. We are only a two person household and we cook a lot and making side dishes always seems to result in too many dishes and too many leftovers. Instead, I just add a lot of vegetables to our main dish or make one side dish that incorporates vegetables and starches like mashed potatoes with spinach and/or other smashable vegetables or something like pasta salad.

However, there are times when even I must make a straight up vegetable side dish. We had an enormous amount of broccoli. More broccoli than I've seen outside of a farmers market or field. Few vegetables look good this time of year but broccoli has been crisp and cheap lately so we keep buying it and then forgetting to use it. Since the broccoli had hit a critical mass, I had to do something with it. Although I've used broccoli in a surprising number of ways, I had never really made it as a side dish before. A quick Google search told me that broccoli and cheese sauce is an insanely popular side dish, at least here in the US. I don't remember having it before but it didn't sound like a bad idea. Doesn't cheese make everything better? It seems like people either just heat up a prefab frozen box or melted Velveeta over broccoli. Now, that was an unappetizing prospect. I figured I'd try to make my own sauce from scratch.

I quickly made my own seriously sharp cheddar cheese sauce (taking a note from my own macaroni and cheese recipes and using evaporated milk for creaminess without using cream) and added a healthy dose of chipotle. The sauce was the perfect mix of spicy, smoky and cheesy. It came together very quickly and the sauce was thick enough to coat the broccoli without being gloppy. A tasty alternative to the usual roasted or steamed vegetables in some sort of vinaigrette I normally fall back on.

I still had a bit of leftover the next day but it heated up amazingly well, the sauce didn't separate at all and the broccoli stayed crisp.

Chicken & Broccoli

Ingredients:
1 lb boneless, skinless chicken breast cut into bite sized pieces
3 cups broccoli florets
8 oz button mushrooms, thinly sliced
canola oil
1 teaspoon cornstarch, dissolved in 1 teaspoon water
cooked rice to serve (I made ours in my rice cooker and added a drop of sesame oil, some sesame seeds and chives prior to cooking)

for the marinade:
1 tablespoon shaoxing
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon minced ginger
1 clove garlic, minced

for the sauce:
1/4 cup chicken stock
3 tablespoons oyster sauce
1 tablespoon shaoxing
1 tablespoon dark soy sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon hoisin


Directions:
Place the chicken and marinade ingredients in a resealable bag. Refrigerate for 30 minutes. Meanwhile, whisk together the sauce ingredients. Set aside. Steam the broccoli until just crisp. Heat some oil in a wok. Add the chicken and cook until nearly cooked through. Add the sauce, mushrooms and broccoli. Bring to a boil. Stir in the cornstarch and cook until it thickens, just a minute or two. Serve over rice.

My thoughts:

While chicken & broccoli is a pretty popular Chinese takeout choice, I really wasn't too interested in (it seemed too plain) but once a friend ordered it and had them add mushrooms that I tried it and got slightly hooked. I haven't had it in years but when I found myself in possession of chicken, broccoli and a bunch of button mushrooms on the verge of spoiling I thought I'd try my hand at making it myself. It was super easy and so much lighter and fresher tasting than I remember. I personally like it a lot more with the mushrooms than without but the mycophobic could leave them out and it would be just fine. You could also sub in an equal amount of firm or fried tofu, beef or pork for the chicken.

Broccoli-Cauliflower Cheddar Soup

Ingredients:
3 cups chicken or vegetable stock, divided use
1 1/4 cup shredded extra sharp cheddar
1/2 cup milk
1 medium onion, chopped
1 shallot, chopped
1 stalk celery, diced
1 head cauliflower, chopped into florets (about 4 1/2 cups)
1 head broccoli, cut into florets (about 3 cups)
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon white pepper
1 teaspoon balsamic vinegar
salt

Directions:
In a large pot, heat the olive oil. Add the onions and celery and cook until the onions and shallot are soft and translucent. Do not let them brown. Add the cauliflower, spices and 2 cups stock. Bring broth to a boil, stirring occasionally. Reduce to a simmer and cook 20-30 minutes or until the cauliflower is tender and easily cut, stirring occasionally. The broth will not totally cover the cauliflower but don't worry- stirring will be enough to ensure the cauliflower cooks through.

Using a regular blender or immersion blender, blend the cauliflower mixture until very, very smooth and creamy. If you are using a regular blender, you will probably have to do this in steps so pour the blended soup into another large pot as you go. If using an immersion blender, you can blend the soup right in the same pot. Once blended, add the milk, remaining stock, vinegar and broccoli. Return to heat and allow to simmer until the broccoli is fork tender. Pulse the blender until the soup is mostly smooth. Stir in the cheese and serve.

My thoughts:

I love the idea of broccoli-cheddar soup more than I actually like the soup itself. It is just a little too rich for me. I've seen "light" versions of the soup but they all seem to call for reduced fat cheese (blah) or using milk which I think makes the soup too thin. I remembered how creamy this cauliflower soup was that I made (could it really be four years ago?) and posted. That soup was rich and creamy but the body of the soup came from the cauliflower, not heavy cream. Why couldn't I use pureed cauliflower as a base for a broccoli soup? I experimented and I have to say, the results were great. The cauliflower blends into a smooth, creamy soup that has a rich, thick mouthfeel without the need for heavy cream and unless you were told, I don't think most people would guess that the "secret ingredient" was cauliflower. The broccoli and cheddar flavor is much stronger and of course complements each other just as it does in the full fat versions.

Zippy Broccoli Salad with Bacon, Pinenuts and Cranberries

4 broccoli crowns
3 slices (cooked) bacon, crumbled
1 bunch green onion, diced
1 shallot, minced
1/2 cup sweetened dried cranberries
1/3 cup toasted pinenuts

dressing:
1/4 cup mayonnaise
2 tablespoons red wine vinegar
1 1/2 tablespoons minced basil
1 teaspoon Dijon mustard
1/4 teaspoon celery seed
1/4 teaspoon agave nectar
salt
pepper


Directions:
Quickly blanch the broccoli by plunging it into boiling water for one minute. Rinse off under cool water. Allow to cool. Thoroughly drain (a salad spinner works nicely) then chop into bite-sized pieces. Toss with salad ingredients. In a small bowl, whisk together the dressing. Drizzle over the salad, toss to coat and evenly distribute.

My thoughts:

My family never made broccoli salad when I was growing but from what I've encountered at picnics and parties since, we were in the minority. I think I have had at least 10 variations of the salad. They all seem to have some things in common: something crunchy, something sweet and some sort of onion. When I went to make my own version, I didn't see any reason to leave any of that out. Raisins seem the most popular sweet ingredient but since I find them abhorrent and bug-like I went with sweet-tart dried cranberries. The need for bacon was clear and for crunch I added some toasty pinenuts. Often the dressing in broccoli salad is rather sweet which isn't terribly appealing to me so I made basil vinaigrette with just a drop of agave nectar for sweetness. Green onions and shallot provide the onion flavor without the sometimes harsh flavor of raw onion.

Quick note: While blanching the broccoli seems like an unnecessary step; it brightens the color of the broccoli and takes some of the raw edge off which really adds something to the salad.

Pineapple Fried Rice

Ingredients:
4 cups cooked short grain rice (preferably day-old)
2 cups shredded cabbage
2 cups cubed fresh pineapple
3/4 cup snow peas
5 dried shiitake mushrooms, rehydrated and sliced thinly
3 cloves garlic, minced
3 Thai bird chiles
2 Chinese sausages (lap cheong)
2 inch knob ginger, grated
1 small onion, chopped
3 tablespoons soy sauce
1 tablespoon canola oil
1 tablespoon Thai fish sauce
1 egg

Directions:
Steam or boil the sausages until hot. Allow to cool slightly then slice into coins. Heat the oil in a wok or skillet. Saute the onions, garlic, chiles, sausage, mushrooms, ginger and the pineapple until fragrant and warmed through. Add the snow peas and cabbage. Stir fry until crisp-tender. Add the rice and saute until all clumps are gone. Create a well in the middle of the rice and break the egg into it, scramble it until cooked and stir it into the rice. Add the sauces. Toss until the sauces are evenly distributed. Serve immediately.


Serves 4-6

My thoughts:

Matt whipped this up for lunch the other day and it was so tasty, I had to share. The flavors are fresh and the whole dish is surprisingly not greasy or overly sweet. It hits that perfect note of sweet-salty-spicy that many dishes aim for but miss. It is also a great dish to use up any leftovers you might have, we used cabbage and snow peas because we had that on hand but broccoli or carrots or even bok choy would be quite tasty.

Autumn Vegetable Chowder

Ingredients:
1 medium onion, chopped
1 shallot, chopped
1 stalk celery, diced
1 head cauliflower, chopped into florets
2 cups chicken or vegetable stock
2 cups cubed potato
1 cup small broccoli florets
3/4 cup corn kernels
1/2 cup milk
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon white pepper


Directions:
In a large pot, heat the olive oil. Add the onions and cook for about 5 minutes or until they are soft and translucent. Do not let them brown. Add the cauliflower, spices and broth. Bring broth to a boil, stirring occasionally. Reduce to a simmer and cook 20-30 minutes or until the cauliflower is tender and easily cut, stirring occasionally. The broth will not totally cover the cauliflower but don't worry- stirring will be enough to ensure the caulflower cooks through. Meanwhile, bring some water to a boil. Add the broccoli, celery and potato and cook until fork tender. Drain and set aside.

Using a regular blender or immersion blender, blend the cauliflower mixture until smooth. If you are using a regular blender, you will have to do this in steps, pour the blended soup in to another large pot as you go. If using an immersion blender, you can blend the soup right in the same pot. Once blended, add the milk, potatoes, corn and broccoli. Return to heat and allow to simmer another 5 minutes or until thoroughly heated. Stir and serve.

Note: If a large amount of broth evaporated (if the cauliflower looks virtually dry)you might want to add about 1/2 cup of broth to the mixture after blending. You don't want the cauliflower base to be too thick.

My thoughts:

Chowder tradionally has some sort of seafood in it and a heavy, creamy base but I decided to go in a slightly different route and lighten it up by using cauliflower puree and just a touch of milk.

The inspiration was the Winter White Cauliflower Soup I created a while back. That soup was a suprise hit-rich and creamy without a lot of fat and not too overtly cauliflowery. I didn't want to make the same thing over again so I thought: chowder! The base is still a creamy cauliflower (seriously, no one can ever guess it was cauliflower in the soup!) but I've added some vegetables to round it out. What I love is that even though it is vegetable-heavy it isn't heavy or vegetal tasting just really homey and comforting.

Cold Black Rice Noodle Salad with Mixed Vegetables

Ingredients:
13 oz black rice noodles
1/2 lb snow peas
1/2 lb broccoli florets
3-6 bunches tat soi, cut into 1 inch wide strips
6 dried shiitaki mushrooms, rehydrated and sliced thinly
1 bunch green onions, sliced

for the dressing:
3 cloves garlic, grated
1 inch knob ginger, grated
2 tablespoons rice vinegar
2 tablespoons Shaoxing wine
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
1/2 teaspoon toasted sesame seeds


Directions:
Cook the noodles according to package instructions, keeping care to stir frequently so they do not clump together. Meanwhile, steam the snow peas, broccoli and tat soi. In a small bowl, whisk together the dressing ingredients. Set aside. Rinse the noodles in cold water then drain. Place in a large bowl and toss with the dressing. Add the vegetables and mushrooms and stir to evenly distribute. Sprinkle with green onions and serve.

Yield: about 4-6 servings

My thoughts:

When I found these black rice noodles I immediately started thinking of what high contrast foods I could pair with it. I finally decided to make a cold noodle salad. The noodles have a almost nutty flavor and really absorbed the flavor of the sauce without losing its own character. I made them as a side dish for dinner last night with the idea that we would eat what was left for lunch today. You know what? While we enjoyed them immensely last night, I think they are even better today; the flavors really came together and the vegetables stayed nice and crunchy.

Note: If you cannot find black rice noodles, regular, thin rice noodles or even somen could be substituted but the texture and flavor of the noodles will be different. Additionally, 3 bunches of baby bok choy could be substituted for the smaller tat soi.

Chicken Lo Mein

Ingredients:
1 lb boneless, skinless chicken thighs or breasts, cut into 1/4 inch slices*
2 carrots, julienned
2 stalks celery greens included, diagonally sliced to 1/4 inch pieces
1/2 lb snowpeas
1/2 lb broccoli, cut into florets
4 oz bamboo shoots
1 small onion, sliced
2 cloves garlic, minced
1 inch knob ginger, minced
2 tablespoons canola oil

for the omelet:
2 eggs
4 dried shiitake mushrooms, rehydrated in warm water and drained
1 scallion, sliced
drizzle sesame oil

for the sauce:
3 rounded tablespoons hoisin sauce
3 tablespoons rice wine vinegar
3 tablespoons water

to serve:
lo mein noodles
1 small bunch scallions, chopped

Directions:
Cook noodles according to package directions. In a small bowl, mix together all of the sauce ingredients, set aside. In another small bowl, mix together all of the omelet ingredients. Pour into a small hot nonstick skillet or crepe pan. Allow to cook through in a single layer to form a sort of egg pancake. Remove to a plate and slice. Meanwhile, heat the oil in a large skillet or wok. Add the chicken and stir-fry until just turning opaque, push meat to the side and add ginger, garlic and all vegetables. Stir-fry until the chicken and vegetables are cooked through. Toss with the noodles, scallions, sauce and egg. Serve hot.


*For extra flavor, marinate for 20-30 minutes in a mixture of dark soy sauce, sesame oil, rice wine vinegar, and minced garlic and ginger before cooking then pour it in with the chicken.

My thoughts:

This is sort of a healthier version of the totally Americanized takeout classic-more fresh vegetables, less fat and you can make it in about the same time it would take to be delivered. And the flavor? More complex, more flavorful and more interesting than than the best lo mein you can get out. The leftovers hold up very well for lunch the next day.

Broccoli with Caramelized Pearl Onions Pasta

Ingredients:
2 heads broccoli, cut into florets
3 cloves garlic, chopped
8 oz pearl onions*
8 oz crimini mushrooms, sliced
3 tablespoons olive oil
1 tablespoon red pepper flakes
salt
pepper
to serve: 14-16 oz hot short pasta (like penne)
parmesan cheese (optional)

Directions:
Heat oil in a large pan and add the garlic, red pepper, salt, pepper and pearl onions. Saute until the onions are starting to caramelize, then saute in the mushrooms for about 1 minute. Add broccoli and cook until almost tender, about 6 minutes, stirring occasionally. Toss with pasta.

*I don't normally use frozen onions but the thought of peeling dozens of pearl onions repells me. The frozen ones work just as well in this dish, I just defrosted them about halfway before cooking.

My thoughts:

This is one of those "use up what we have on hand" recipes that really turned out well. I swear that bag of pearl onions moved with us when we bought house house in July of 2005. They were still good and they caramelized like a dream.

As a side note: I've been wanting to try Ronzoni Smart Taste Pasta, which has three times the fiber of regular pasta and as much calcium as an eight-ounce glass of milk per serving, so I used that instead of my usual Barilla. And you know what? It really did taste and have the texture of regular pasta. I wish it came in more shapes though, I only have so many uses for spagetti and penne.

Best Fondue Ever

Ingredients:
for the stock*
6 black peppercorns
4 cloves
3 stalks celery
3 carrots
3 green onions
3 cloves garlic crushed
2 bay leaves
1 piece ginger root, peeled and smashed
one fennel root with greens, sliced thickly
one bunch parsley
1 onion quartered
1 lb chicken necks (or any other cheap and boney cut of chicken)
1 lb beef neck bones (or any other inexpensive beef bones)
shells and heads from 1 lb of shrimp**
salt to taste

to dip:
(all raw)
broccoli
tiny potatoes
crimini mushrooms, stems removed
peeled shrimp
scallops
firm squash
dumplings
marinated chicken, cut into manageable strips
marinated beef, cut into manageable strips


dipping sauce suggestions:
creamy dips (for the veggies)
dumpling dipping sauce
teriyaki sauce
cocktail sauce
tarter sauce
plum sauce
mustard

Directions:
To make the stock:
Time warning: this is best done the night before you want to use the stock.
Place all of the stock ingredients in the largest stock pot that you have. Cover them with water, bring the stock just to the boiling point and then lower the heat. Simmer on low for 4 hours, periodically skimming the scum that rises to the surface. Strain stock and discard solids. Strain a second time through a strainer lined with a cheese cloth. If you do not have a cheesecloth you can also line the strainer with a damp paper towel. This is very effective but also more time-consuming. Refrigerate the stock until cold (preferably overnight) and then skim off any solid fat that floats on top.

Optional but suggested: After you fill your fondue pot, add some extra flavor that compliments the flavors of the food and the dipping sauces. For example, we were having dumplings so we stirred in a couple of tablespoons of shaoxing wine, a splash of black vinegar, some sliced green onions and a drop of black sesame oil.


To fondue:
Make sure your fondue pot isn't filled past the max fill line before heating. It is important to wait until the broth is quite hot (steaming, starting to bubble) before dipping the raw food or it will take an inordinate amount of time to cook anything and you run the risk of taking the food out before it is thoroughly cooked.

Place the raw meat and seafood on a chilled plate. Arrange everything else in small bowls. Spear the food with your fondue fork and cook 1-4 minutes or until the food is cooked thoroughly. Remove the food from your fondue fork and use a regular fork to dip the food in sauce (optional) and eat. Resist the urge to eat off of the fondue fork, while the food you are eating is cooked, the rest of the fork has some into contact with raw food. I suggest having a separate plate where you can "test" foods you're not sure about to make sure they are cooked thoroughly, this helps cut down the risk of cross contamination.

*Check the max fill line on your fondue pot. This recipe will most likely yield more stock than you can use. I suggest freezing the leftovers to use the next time you need stock.

** If you cannot find heads-on shrimp, you can use just the shells. However heads impart a lot of flavor. We get ours at an Asian grocery. Just cut off the heads and save the shrimp to dip in the broth.

My thoughts:

Last year we started a new tradition. On New Year's Eve, eat only food introduced in a certain decade and watch movies from the same era. Last year it was the '80s and I made poke cake and pesto pizza with sun-dried tomatoes. Working backwards, this year it was the '70s and we made fondue and California rolls (invented in CA during the 1970s). Fondue had been around for years before the 1970s but that is when it really took off in the US, especially the brothy, non-dessert, non-cheese fondues. The popular Melting Pot chain of fondue restaurants opened in 1975.

Anyway, Matt spent most of Sunday making the broth and then today I stirred in the final ingredients and assembled the dips and dippers. I love fondue because not only is it fun and interactive, it requires little prep. No cooking before you eat, just setting up and if you make the broth the day before (or use broth leftover from something else) there is virtually nothing to do the day you fondue. And it is super easy to eat while watching a slew of '70s movies.

Some tips: Making the broth and then flavoring it seems like a lot of work, but it is worth it. Even with the dips, the actual food you eat can be on the bland side if it is not cooked in a flavorful broth. I also recommend buying a fondue pot that can actually cook the broth and not the kind that just has a candle underneath to keep things warm. The tealight kind is cheaper, and the candle might work okay for keeping chocolate or cheese fondue liquid and warm but it really isn't powerful enough for an oil or broth fondue. Even if cheese or chocolate fondue is all you've ever had or think you'll ever want to have, you might as well spend the extra $20 or so and get a good set with a more powerful heat source and just have the option of making a broth or oil fondue. It is also much easier (and uses less dishes) to just cook the food in front of you rather than heating it up on the stove and then transferring it to the fondue pot to keep warm. My set came with a metal bowl for broth fondue and a ceramic one for cheese and chocolate fondues and uses a burner to heat things up. It even has a rotating rack for dips. Unfortunately I haven't been able to find it online to show you, but there are a lot of good fondue sets out there. I've also heard some positive things about electric fondue pots but I'd be sure to get one that has a bowl that can be lifted out for cleaning.

Four Cheese Rapini Lasagna

Ingredients:
1 lb lasagna noodles
parmesan for sprinkling

for the cheese filling:
15 oz ricotta
3/4 cup steamed rapini*
3/4 cup shredded asiago
1 cup shredded mozzarella
1/2 teaspoon nutmeg
2 eggs

for the sauce:

1 large onion, chopped
4 cloves garlic, minced
3 carrots, peeled and chopped
6 oz fresh mushrooms, roughly chopped


whole tomatoes, hand crushed
1 tablespoon olive oil

salt and pepper


Directions:
Preheat oven to 350. Bring a large pot of water to boil. Boil the lasagna noodles until almost al dente. Arrange the boiled noodles in a single layer on cookie sheets until assembly. Meanwhile, stir together all of the cheese filling ingredients until uniform. Set aside. Then, heat the oil in a large saute pan and add the onions, garlic, carrots and mushrooms. Saute until the vegetables are soft. Add the tomatoes and turn the heat down low. Simmer for at least 1 hour. You can cook it longer if you have the time, the flavor improves with more cooking, but an hour yields a perfectly tasty sauce. Ladle some of the sauce in the bottom of lasagna pan. Arrange the noodles in a single layer, overlapping as necessary. Spread with the cheese mixture and top with more sauce and another layer of noodles. Repeat until the pan is full, reserving some sauce to coat the final layer of noodle. Sprinkle with parmesan. Cover in foil and bake 45 minutes. Remove foil and continue to bake 15 additional minutes or until bubbly and hot. Allow to sit 5 minutes before serving.


*AKA broccoli rabe, rabe, broccoli raab, it is nearly identical to Chinese broccoli.

My thoughts:

Lasagna is always a favorite but sometimes it gets a little boring. This time we eliminated the meat sauce and used one of Matt's favorite vegetables, rapini. Rapini can be on the assertive side (some might say "bitter") but I really like it. The flavor is also tempered by the tomato and cheese.

Israeli Couscous with Broccoli & Cauliflower

Ingredients:
1 cup Israeli couscous
1 1/4 cup mushroom broth
1/2 head cauliflower, chopped
1 bunch broccoli, chopped
1 onion, chopped
2 tablespoons olive oil
juice and zest of 1/2 lemon

Directions:
Heat the oil in a large pan. Add the onion, cauliflower, broccoli and saute until softened. Meanwhile, bring the broth to a boil then add couscous and simmer, covered, for 20 minutes. Toss the vegetables with the couscous, lemon juice and zest. Serve hot or cold.

My thoughts:

After some heavy meals, a light vegetable-based dinner seemed in order. The flavors are simple, but it is a fairly filling dish this tasty served hot or cold. Israeli couscous is a fun alternative to pasta, rice or ordinary couscous, it is larger (sort of the size of large pearl tapioca) and slightly chewy but has a neutral flavor that absorbs broth and other flavors well.

Saffron Orzo with Shrimp

Ingredients:
6 cups broth
1 1/2 lbs shrimp, shelled
1 lb orzo
2 cups of broccoli florets, cut into bite-sized pieces
6 dried mushrooms (we used shiitake)
1/2 lbs sliced fresh mushrooms
3 tablespoons olive oil
2 tablespoons white wine
1 teaspoon saffron
4 cloves garlic, minced
juice of half a lemon
salt and pepper

Directions:
Pour the wine and shrimp in a bowl and refrigerate. In a large pot, heat the broth. Then remove from heat and soak the dried mushrooms in the broth for 30 minutes. Strain out the mushrooms and reserve the broth. Squeeze out mushrooms and slice thinly, removing stems. Put broth back on medium heat and add the saffron. Cook for 5 minutes, stirring occasionally, or until the saffron blooms (colors the water an orangish yellow). Add the orzo and the broccoli and bring to a boil. Cook on low for 8-9 minutes or until the orzo is tender. When the orzo/broccoli mixture is done, strain it and set aside. Saute garlic and dried mushrooms in the olive oil in a large saute pan for 2-3 minutes until fragrant. Add the sliced fresh mushrooms and saute until they are soft, 5-10 minutes. Then add the shrimp to the pan and saute until they have turned pink, an additional 5 minutes. Squeeze the lemon juice over the shrimp and add salt and pepper to taste. Cover the pot and cook for 2 minutes to ensure that the shrimp is fully cooked, and then mix with the orzo. Adjust the seasoning and serve.

My thoughts:

Top reasons why you should make this tonight for dinner: it uses the often over looked pasta orzo, it gives you an excuse to sing Donovan songs, it has vegetables and mushrooms in it, so you don't need a side dish and it is really easy.

Broccoli & Tomato Macaroni and Cheese

Ingredients:
1 lb macaroni, cooked to almost al dente
2 cups broccoli florets
1 medium onion, sliced
3 cloves of garlic, sliced
2 cups shredded sharp cheddar
1 cup fresh tomatoes, large dice
1/2 cup milk
1 tablespoon oil
2 teaspoons mustard powder
1 teaspoon hot paprika



Directions:
Preheat oven to 375. While you are cooking the pasta, heat the oil in a skillet. When it is hot, add the broccoli, garlic and onion and saute until the onion is translucent and the broccoli is bright and hot. In a small bowl or measuring cup, toss the cheddar, mustard and paprika. Toss the broccoli mixture with the drained pasta. In a large casserole, alternate layering the cheese and pasta, starting and ending with pasta. Arrange the tomatoes between layers. When finished, pour the milk over the pasta, cover and bake for 25 minutes. Remove cover and bake for an additional 20 minutes or until bubbly and hot. Serve.

My thoughts:

When the weather is cold and blustery, nothing tastes better than bubbling hot macaroni and cheese. With this version I upped the nutritional count and the flavor by adding broccoli and some hot house tomatoes to make a completely one dish meal.

Mashed Potatoes Gratin

Ingredients:
2 1/2 lb potatoes, peeled* and chopped
1/2 lb frozen spinach
1 cup frozen peas
1 cup fresh broccoli
1/2 cup sharp cheddar, grated
1/2 cup milk
2 eggs
1 onion, sliced
3 tablespoons bread crumbs
1 tablespoon paprika
1 tablespoon butter
1 tablespoon olive oil

Directions:
Preheat oven to 425. Grease or spray a 3 quart lidded casserole dish. Bring a large pot of salted water and potatoes to boil. Cook until the potatoes are tender and easily pierced with a fork. Meanwhile, heat oil and butter together in a saucepan. When hot, add onion and cook over low heat until golden brown and near caramelized. In a small sauce pan or in a wire basket over the potatoes steam the broccoli, peas and spinach. Drain both the potatoes and the vegetables when ready. In small bowl or measuring cup beat together the egg and milk. Pour over drained potatoes and mash. Gently fold in vegetable mixture and the onions. Spoon into prepared bowl. In a small bowl, mix together bread crumbs, cheese and paprika. Sprinkle evenly over potato mixture. Bake, covered, for 15 minutes then uncover and bake an additional 10 minutes. The top should be lightly browned and slightly bubbly. Serve hot.



*depending on the variety of potato, it may be easier to boil the potato first and then remove the skin.

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My thoughts:

This would make a wonderful side dish, but to tell the truth, it was the whole of our dinner tonight. It does create a number of dishes to wash for what is basically a simple dish but it is well worth it. Lots of vegetables, but still homey and comforting. What could be better on a violently rainy day?

Broccoli & Garlic Pasta

Ingredients:
2 heads broccoli, cut into florets
3 cloves garlic, chopped
1 shallot, chopped
3/4 cup bread crumbs
3 tablespoons olive oil
1 tablespoon oregano
salt
pepper


Directions:
Heat oil in a large pan or wok and add the garlic, oregano, salt, pepper and shallot. Saute until fragrant, about 2-3 minutes. Add broccoli and cook until almost tender, about 6 minutes, stirring occasionally. Add bread crumbs and stir to incorporate and heat through. Toss with 10 oz hot, cooked pasta.

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My thoughts:

This is not even a 30 minute meal, it's a 15 minute meal and it's good. You can make the whole thing in the time it takes to boil the pasta and no one would ever know. The broccoli takes on this amazing garlic flavor and just about melts in your mouth. Perfect for a weeknight dinner.

Broccoli & Ham Quistrata

Ingredients:
2 cups broccoli florets
1 cup cubed ham
3/4 cup sharp cheddar, shredded
1/4 cup parmesan, grated
8 eggs, beaten
4 slices of bread, cut into triangles
2 cloves garlic, chopped
1 onion, chopped
2 tablespoons oil
salt
pepper


Directions:
Preheat oven to 350. In a large saute pan, heat oil and then saute the onion, garlic and broccoli until softened. Spray or grease medium sized casserole dish. Arrange the bread to completely cover the bottom of the dish. Pour the onions, garlic and broccoli over the bread. Sprinkle with cheese. Pour eggs over the mixture, add salt and pepper to taste. Bake uncovered about 15 minutes or until the eggs are "set". Slice and serve hot.

My thoughts:

There has been a fair amount of broccoli/cheese/ham recipes floating around lately and they all looked so good, I coaxed my husband into making this one. He named it a "quistrata" because it is sort of a cross between a strata and a quiche. It is also very tasty if cheese and egg laden. Very much a comfort food.

Also: I realized I never really posted this: I have started another food related blog, Food Maven, to post non-recipe food/cooking related things. Check it out!

Roasted Vegetables

Ingredients:
1/2 lb brussels sprouts, halved lengthwise
4 carrots, cut in 1 in chunks
3 potatoes, cut in 1 inch chunks
1 large onion, cut in 8 pieces
1 head broccoli, chopped
4 tablespoons olive oil
salt
pepper

Directions:
Preheat oven to 400. Sprinkle 2 tablespoons olive oil over a 9x13 baking pan. Arrange the carrots, potatoes, onion, and brussels sprouts evenly in the pan. Sprinkle with the remaining oil and salt and pepper to taste. Bake 1/2 hour. Remove from the oven to stir and add the broccoli, then return to the oven. Bake for an additional 1/2 hour.

My thoughts:
This would be a great side dish for a roasted chicken, as you could roast them side by side, but I confess, this was our dinner. The brussels sprouts were especially good, carmelized and very flavorful! I like how easy it was to prepare the same vegetables I would normally steam in a way that makes them taste totally different. The only thing you have to do after you put it in the oven is stir once and add the broccoli. The broccoli cooks and dries out much faster than the hardier vegetables, so you really do have to add it half way through, it's better to leave it out than to cheat and add it in the beginning.