Tag Archives: broccoli

Recipe: Green Noodles with Cauliflower, Broccoli and Mustard Butter

6 Feb

Oodles of Noodles

Um, yum!  There is a ridiculous amount of butter in this recipe, and yes, we ate the whole thing (serves 2 to 4 people).  There is also a ridiculous amount of broccoli and cauliflower in this recipe, which should counter the effects of the butter, one would hope.  From the Greens cookbook.  If you’re feeling super special, you can make this with Deborah Madison’s fresh herb pasta recipe, or if you’re looking for a quick weeknight recipe, some herbed linguine from Trader Joe’s does the trick.

Ingredients

  • 1, 8 oz package spinach & chive pasta from Trader Joe’s
  • 7 T soft butter (yes, this is 1 tablespoon short of an entire stick of butter, but let it hold you back!)
  • 2 T dijon mustard (the stronger the better)
  • 3 shallots, diced
  • 2 cloves garlic, minced
  • 2 t balsamic vinegar
  • 2 t parsley (optional – our parsley plant needed a break, so I omitted this with no ill effects.  Could have used arugula, but didn’t have any on hand)
  • 1 cup breadcrumbs – I used my immersion blender to obliterate some leftover baguette
  • 2 sun-dried tomatoes
  • 3-4 cups broccoli & cauliflower florets, broken into tiny pieces (we used a whole head of cauliflower-though it was relatively small-to make up 2 cups of each vegetable)
  • thin strip of lemon peel, very finely slivered
  • S, P & Parmesan

Cream 4 T of the butter with the mustard, shallots, garlic, vinegar and parsley (if using) and set aside to let flavors mingle.

For the bread crumbs: melt the remaining butter, add the bread crumbs and fry until they are crisp and brown.  This makes a lot of breadcrumbs – we saved some to top soup later in the week.

Bring a large pot of water to bowl.  Melt the mustard butter in a wide skillet.  Throw the broccoli and cauliflower into the boiling water and cook for about 1 minute.  Scoop them out and add to the mustard butter.  Cook the pasta according to directions.  Add cooked pasta and lemon peel to the butter/ veg mix and toss well, season with S&P.  Serve topped with the crunchy breadcrumbs and some parmesan.  Do not think of how much butter you’re consuming and enjoy with some white wine!

Recipe: Roasted Veggies & Goat Cheese

17 Feb

Roasting vegetables is one of the easiest and yummiest preparations you can do.  I thought I was making enough veggies for leftovers, but they were so good we polished off everything.

Ingredients

  • 3 turnips, scrubbed and quartered
  • 1 bunch young carrots, scrubbed
  • some fingerling potatoes, washed
  • some Brussels sprouts, outer leaves removed and halved
  • a small handful of herbs – thyme, rosemary, marjoram, etc.
  • 1 head of broccoli, cut into florets
  • 2 baby shallots, sliced
  • 3 cloves of garlic, chopped
  • goat cheese
  • arugula
  • balsamic vinegar

Preheat oven to 400 degrees.  Combine first 5 ingredients in a large bowl and toss with olive oil and a good pinch of s&p.  Spread in a single layer on a baking sheet and place into the oven.  Stir the veggies around every 10 minutes or so.  Meanwhile, combine the broccoli, shallots, and garlic and toss with more olive oil, s&p.  Once the veggies are pretty much done (about 25-30 minutes) toss in broccoli mixture and cook for another 10 minutes.  While the broccoli is cooking, toss arugula with some balsamic and s&p and arrange on the bottom of a plate.  Place roasted veggies on top of arugula and top the whole mess with some goat cheese.

Recipe: Pizza with Broccoli, Red Onion and Veggie Italian Sausage

30 Jan

There’s no big recipe for this pizza.  Pizza’s one of those things that great no matter what you put on it.  Here’s what I made:

Ingredients

  • 1 head of broccoli, cut up into small florets and blanched for about a minute
  • 1/4 red onion, thinly sliced
  • 1 veggie Italian sausage, thinly sliced and browned
  • 1/2 jar Trader Joe’s pizza sauce
  • 1 bag of Trader Joe’s pizza crust
  • 1 bag of Trader Joe’s quatro fromaggio shredded cheese

Stretch out the dough, spread a thin layer of sauce, scatter the cheese and toppings on the pizza and top with lots of red pepper flakes.  Bake according to directions.  We enjoyed this with a simple salad with a garlicky balsamic vinaigrette (make a classic French style vinaigrette and grate a clove of garlic into the mix with a microplane).

Recipe: Baked Penne with Random Vegetables

27 Jan

I had wanted to make a baked ziti, but didn’t have the tomato sauce or enough cheese, so this is what we made instead – it was great.

Ingredients

  • 1 package organic penne from Trader Joe’s
  • 1 carrot, sliced thinly on the diagonal
  • 1 head of broccoli (from last week’s basket), cut into small florets, cut the stalk into bite-sized pieces
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • half a package of mushrooms, sliced
  • 2 veggie Italian sausage, sliced to resemble the carrots
  • small handful of parsley, rustically chopped
  • shredded Italian cheese mix from Trader Joe’s
  • ricotta, a few dollops
  • tomato sauce (we didn’t have any, so I made my own using some tomatoes from our garden that I had frozen last summer.  Freeze the whole tomatoes and to cook, just put them in a sauce pot and turn the heat up to high.  They will let out A LOT of water, but don’t worry, let everything boil and reduce for a while, add some salt, pepper, tomato paste and sugar, if the tomatoes need it and you have tomato sauce!  If you want to be picky, you can take out the skins, but i don’t mind them.)

Cook the pasta to al dente in salted water.  Add in the carrots about a minute after the pasta starts cooking.  Add the broccoli at the last minute, drain and set aside.

Meanwhile, saute the onion until golden in olive oil, remove from the pan.  Saute the mushrooms, veggies sausage and garlic until toasty.

Mix the pasta, veggies, onion, sausage and parsley together with a drizzle of olive oil, salt & pepper.  Transfer mixture into a baking dish, spoon tomato sauce on top.  Dot the top with spoonfuls of ricotta and cover with a couple handfuls of cheese.  Bake in a 350 degree oven for about 20 minutes, or until the cheese is melted.

This recipe made enough for dinner plus at least 4 lunches.

We served this with a simple salad of torn red oak leaf lettuce in a sherry vinaigrette.