This was really easy, and nice because i had some broccoli pesto already made up to use in it, but I am not making it again. It was not that good. I was surprised. I really like broccoli, and i usually like Heidi’s recipes. This was just a little too plain. Even with the bells and whistles (avocado, feta, and slivered almonds). While mixing it all together, i taste tested and immediately tried to season it back to life. No avail.
- 4 C fresh broccoli florets
- 2/3 C broccoli rabe pesto
- 1/3 C buttermilk
- 1 C quinoa, rinsed
- 1/3 C slivered almonds
- 1 avocado, sliced
- slice of feta cheese
- Salt + Pepper to taste
- Cook quinoa: combine quinoa and 3 C water in a medium saucepan and bring to boil. Simmer 15 min, remove from heat, drain excess water and set aside.
- Steam 4 C broccoli until just barely cooked.
- Heat pesto and stir in buttermilk to give a creamier consistency (use heavy cream if you prefer).
- Stir together quinoa, broccoli, and pesto in a large bowl/ serving dish. season with salt and pepper and serve garnished with almonds, feta, and avocado.
My first post in our new place…
I had never tried broccoli rabe before, and could not resist it when i saw it at Market Basket here in Boston. Joe and I went there on our first grocery shopping here in Boston. It was about 9:00 a.m. on a Sunday morning and the store was PACKED. I have never seen a store so crowded at that time of day/ day of the week. It didn’t take long to figure out why – the prices are amazing! I though we were going to have to start budgeting more for food whilst in B-town, but now we might be saving money!
I found this recipe in Food & Wine cookbook, which my Nana gave me as a moving gift. The book suggested using the pesto over crostini for Bruschetta, but i served it with pasta.
- 1 bunch broccoli rabe, washed and large stems cut off
- 1 C walnuts (or shelled pistachios)
- 3 cloves garlic
- 3/4 C evoo (I tried to cut back and use only 1/2 C, but it came out too dry)
- 1/2 C parsley
- 1 C parmesan cheese (or Pecorino Romano)
- 2 T lemon juice
- salt and pepper to taste
- preheat the oven to 350 F and put a large pot of salted water on to boil.
- sprinkle the nuts into a baking dish and cook for 15 minutes.
- boil the broccoli for about 2 minutes, drain and rinse with cold water. Squeeze and pat dry, then chop coarsely.
- combine garlic and nuts in a food processor and pulse until finely chopped. add the broccoli, parsley, lemon juice and olive oil and continue processing.
- use a spatula to transfer the mixture to a bowl, stir in cheese, and add salt and pepper to taste.
with the pesto pasta, I made a simple romaine salad with homemade whole wheat garlic croutons.
- 2 T butter
- 1 clove garlic, minced
- 2 slices of whole wheat bread, cubed
- preheat oven to 350 F.
- melt butter in a medium saucepan with the garlic. add the bread pieces to the pan, and toss in the butter.
- spread the bread out on a baking sheet and cook for 15 minutes, or until crisp and dry.
Joe made a great dinner tonight! he is a master at broccoli and garlic sauce…
We didn’t have enough chili garlic sauce, so the sauce wasn’t as spicy as usual, but even without the rocket fuel it was still good. The chili-garlic sauce is made by Huy Fong the same people who make the delicious Tuong Ot Sriracha (link). Other than the shortage of chili-garlic sauce, I followed the earlier recipe for the garlic sauce. One big improvement over last time is that I sauteed the broccoli for less time than previously, about 3 minutes without the sauce and then 4 minutes with the sauce. This made the broccoli much crispier, which we prefer and probably leaves more nutrients.
this is joes recipe 100%. he has made broccoli and garlic sauce at least 30 times and tried a dozen different recipe, taking the best from each one. we love to eat this over brown rice from our ancient Panasonic rice cooker, and with our FAVORITE vegetarian spring rolls from Giant.
- nearly 2 lbs broccoli tops, trimmed
- 1/2 C beef broth (i use 1/4 bouillon cube + water)
- 2 T chili garlic sauce
- 4T soy sauce
- 1 T brown sugar
- 2T rice vinegar
- 1t fresh grated ginger
- 1T corn starch
- in a small saucepan, bring broth to a boil.
- add chili garlic sauce, ginger, vinegar, sugar, and soy sauce.
- saute broccoli in 1 T sesame oil for about 10 minutes.
- about 5 minutes before adding sauce to broccoli, whisk in corn starch.
- add sauce to broccoli and let simmer till broccoli meets your desired crunchiness (about 10 minutes)
joe really wanted broccoli and cheddar soup. I hate to disappoint, but this soup recipe is so flexible, you can add your own cheese. and it’s healthier. i admit that i got a little crazy with the ingredientes, but these things happen. here’s what i did:
- 1T evoo
- 1 1/2 onion, chopped
- 3 C water + 2 chicken bouillon cubes
- 2 medium potatoes, washed and cubed
- 2 parsnips peeled and chopped
- 8 cups broccoli florets
- 1 C kale, chopped
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- ground black pepper to taste
- Heat evoo in medium sized stock pot, and saute onion until tender.
- Add potatoes, parsnips, and broth, cover and simmer for 5 minutes. Add broccoli and continue simmering for 10 more minutes.
- In small saucepan, over medium-heat melt 2 tablespoons butter, stir in flour and add milk. Stir continually until thick and bubbly (keep stirring or it will stick to the pan!), and add to soup.
- Using an immersion blender, chop up big chunks of broccoli stalk, potato chunks, and kale stems. Season with pepper (+ sharp cheddar cheese if your name is joe) and serve.
- 2 cups warm tap water, about 110 °
- 2 1/2 teaspoons (1 envelope) active dry yeast
- 5 1/4 to 5 1/2 cups unbleached, all-purpose flour
- 4 teaspoons salt
- 1/3 cup flour for dusting the loaves
- Cornmeal or semolina for the pans
- in a 3-quart mixing bowl place water and sprinkle yeast on surface, allowing it to stand for two minutes before whisking. Add the smaller amount of flour and salt stiffing with a rubber spatula until it forms a ball. Knead the dough by hand for 8 to 10 minutes until the dough is smooth, adding more flour if dough is too soft.
- Place dough in an oiled bowl (you may need to use a scraper) and turn dough over so top is oiled. Cover bowl with plastic wrap and allow dough to rise at room temperature until doubled. If you wish to interrupt the process, let the dough begin to rise, then punch it down, cover it tightly and refrigerate. When you are ready to proceed, bring back to room temperature until it begins rising again.
- To shape loaves, scrape risen dough onto a lightly floured surface and press it to deflate it. Divide dough in half and shape one piece at a time. Gently press dough into a square, then roll it up tightly. Rotate cylinder of dough 90 degrees and roll up again from short end. Arrange dough seam side down, cover with plastic or a towel and let it rest of 5 minutes. Repeat with remaining piece of dough.
- Dust a baking sheet with cornmeal. Roll each piece of dough under palms of your hands to elongate it. Work from middle of loaf outward, pointing the ends slightly. Place loaves seam side down on the sheet and dust each loaf heavily with flour, using about 1/3 cup in all. Cover with plastic or a towel and allow to rise until doubled (an hour or so).
- About 30 minutes before you intend to bake the loaves, preheat oven to 500 degrees and set racks at the middle and lowest levels. Set a pan on the lowest rack to absorb some of the excess bottom heat and keep the bottom of the loaves from burning.
- Holding a razor blade or the point of a very sharp knife at a 30-degree angle to the top of each loaf, make 3 to 4 diagonal slashes in each loaf. Immediately place loaves in oven and lower temperature 450 degrees.
- After loaves have baked for 20 minutes and are completely risen, lower temperature to 350 degrees and continue baking about 20 to 30 minutes longer, until bread reaches an internal temperature of about 220 degrees. Remove loaves from oven and cool on a rack.