RSS Feed

Tag Archives: broccoli

Baked Pasta with Broccoli Rabe and Sausage

Ingredients

  • 1 lb chunky pasta
  • 1 bundle broccoli rabe, cut into 1″ segments
  • 1 lb ground Italian sausage
  • 1/2 cup and 1/2 cup grated Parmesan cheese
  • 9 ounces mozzarella (cubed or shredded)
  • 3 cups whole milk
  • 6 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • Ground black peper
  • 3 cloves garlic, minced
  • Dash nutmeg

Method

  1. Preheat oven to 400F.
  2. Cook pasta in large pot. 5 minutes before completion, add broccoli rabe. Drain together and set aside in large bowl.
  3. Brown sausage, put in bowl.
  4. In same pan, make bechamel sauce:
    1. Melt butter, add flour and whisk smooth.
    2. Drizzle in milk.
    3. Add salt, garlic, nutmeg, black pepper.
    4. Simmer 10 minutes.
  5. Add sausage and sauce to bowl. Mix thoroughly.
  6. Add 1/2 cup Parmesan and mozzarella, mix thoroughly.
  7. Put in 11″x13″ baking dish, top with remaining cheese.
  8. Bake for 20-30 minutes, until edges are bronzed.
Advertisements

Beef and Broccoli Ramen

  • Peanut oil
  • 1 lb steak, sliced thinly
  • 1 onion, diced
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice win vinegar
  • 3 cups broccoli
  • 4 cloves garlic, minced
  • 3 packets ramen noodles, seasoning packet discarded (3 ounces each)

Sauce

  • 1/4 cup water
  • 3/4 cup low sodium beef broth (low sodium important)
  • 1 tablespoon ground ginger, minced
  • 2 teaspoons sesame oil
  • 2 tablespoons cornstarch
  • 6 tablespoons oyster sauce
  • 6 tablespoons low sodium soy sauce
  • 2 tablespoons rice win vinegar
  • 1 tablespoon brown sugar
  • Hot sauce

Method

  1. Add steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a medium bowl. Marinate minimum of one hour.
  2. Mix all sauce ingredients in a medium bowl.
  3. Cook ramen and set aside
  4. Saute beef, onion, and garlic in wok.
  5. Add broccoli and sauce. Stir and simmer until broccoli is cooked and sauce is thickened.
  6. Toss in noodles and stir to coat.

Chicken and Broccoli Stir Fry 1

  • 12 ounces boneless, skinless chicken breast halves, cut into bite-sized pieces
  • tablespoon oyster sauce
  • 4 tablespoons dark soy sauce
  • Cracked red pepper
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, chopped
  • 2 tablespoons fresh ginger, grated
  • 1/2 chicken broth
  • 1 teaspoon ground black pepper
  • 1 teaspoon white sugar
  • 1 small head broccoli, chopped
  • 1 tablespoon cornstarch, mixed with equal parts water

Note: Double sauce for pressure cooker

Directions

  1. In a large bowl, combine chicken, oyster sauce, cracked red pepper, and soy sauce. Set aside for 15 minutes.
  2. Heat oil in a wok or large heavy skillet over medium heat. Saute garlic and ginger until fragrant.
  3. Increase heat to high. Add chicken and marinade, then stir-fry until light golden brown, about 10 minutes.
  4. Stir in water, pepper and sugar. Add broccoli, and cook stirring until soft, about 10 minutes.
  5. Pour in the cornstarch mixture, and cook until sauce is thickened, about 5 minutes.

Chicken and Broccoli stir fry 2

We got this recipe from the Food Network.  An easy, tasty stir fry.

Total prep/marinate time: 30+ minutes
Total cook time: 5 minutes

Ingredients:
1 lb Chicken thigh, sliced
3 Scallions, white part only, thinly sliced on the diagonal
2 cloves Garlic, minced
1 in fresh Ginger, peeled, minced
1 TBSP Soy sauce
2 TBSP Sugar
1 TBSP + 1 tsp Cornstarch
1 1/4 tsp Salt
1 TBSP dry Sherry
1 TBSP dark Sesame Oil
1/3 cup Water (in 1/3 cup, 2 TBSP increments
3 TBSP Vegetable Oil
16 oz Broccoli florets and stems, chopped
1 tsp Red Pepper flakes
1 TBSP Hoisin sauce
Rice, cooked

Directions:

  1. In a medium bowl mix together: Chicken, Scallions, half of the Ginger, half of the Garlic, Soy sauce, Sugar, 1 TBSP Cornstarch, 1 tsp Salt, Sherry, and Sesame Oil.  Marinate at room temperature for at least 20 minutes.
  2. Mix remaining 1 tsp Cornstarch with 1/3 cup Water. Set aside till step 9.
  3. Heat 1 TBSP Vegetable Oil in the wok at high heat.
  4. Add the Broccoli stems and stir fry for 30 seconds.
  5. Add the Broccoli florets, remaining Garlic and Ginger, 2 TBSP Water, salt and pepper.  Stir fry until broccoli is bright and crisp, about 2 minutes. Remove from wok and set aside.
  6. Heat remaining 2 TBSP Vegetable Oil in the wok. Reheat to high.
  7. Add the Chicken and Red Pepper Flakes. Stir fry until chicken is no longer raw colored and lightly brown, about 3 minutes.
  8. Add the Hoisin sauce, and reserve Broccoli mixture. Toss to mix.
  9. Add the Cornstarch and Water mixture. Bring to a boil and allow to thicken. If needed, add small amounts of water to thin the sauce.
  10. Serve over cooked rice.

Slow Cooker Chicken and Broccoli Sauce

Another Broccoli based slow cooker meal. This one is super easy to put together aside from chopping up the sun-dried tomatoes.

Total Cooking Time: 4-6 hours

Ingredients:
1 Onion, minced
1/2 cup (1/2 a jar) Oil-packed Sun-Dried Tomatoes, rinsed, patted dry, and sliced thin.
6 cloves Garlic, minced
2 TBSP extra virgin Olive oil
1 tsp dried Thyme
1/2 tsp Red Pepper Flakes
2 cups Low-Sodium Chicken Broth
1/2 cup dry White Wine
2 TBSP Minute Tapioca
1 1/2 lbs boneless, skinless Chicken Thighs, trimmed
12 oz. Broccoli florets, cut up
2 oz (1 cup) Parmesan cheese, grated
16 oz Ziti, cooked

Directions:

  • Microwave Onion, 1/4 cup  Tomatoes, Garlic, 1 TBSP Oil, Thyme, Red Pepper Flakes, stirring occasionally until the onion is softened, about 5 minutes.  Transfer to the slow cooker.
  • Stir in Broth, Wine, and Tapioca.
  • Season the Chicken with salt and pepper then nestle into the slow cooker. Cover and cook for 4-6 hours on low.
  • Transfer Chicken to cutting board then shred into bite-sized pieces.  Then skim fat from the sauce in slow cooker.
  • Start cooking the ziti.
  • Microwave Broccoli and remaining TBSP of Oil until the broccoli is tender, about 4 minutes. Stir shredded Chicken and Broccoli into the sauce.  Allow to heat through, about 5 minutes.
  • Stir in Parmesan and remaining 1/4 cup Tomatoes.
  • Serve over ziti. Add additional Parmesan and salt and pepper to taste.

Chicken Divan

A cheesy, chicken, and broccoli classic!

NOTE: This recipe requires a little bit of hands on time at both the beginning and towards the end.  Read the instructions all the way through before cooking.

Total Cook Time: 20-30 minutes hands on prep, 4- 6 hours on low, + 30 minutes.

Ingredients:
3 TBSP Vegetable Oil, divided
1 Onion, minced
4 Garlic cloves, minced
1 tsp dried Thyme
3 TBSP All-purpose Flour
1 cup Low-sodium Chicken Broth
1/2 cup Heavy Cream
1 tsp dry Mustard
2 lbs boneless skinless Chicken Thighs, trimmed
2 cup Instant Rice
4 oz (1 cup) Cheddar cheese, shredded
1 oz (1/2 cup) Parmesan cheese, shredded
12 oz Broccoli florets, cut up

FOR THE TOPPING:

Either:
2 slices White Bread
2 TBSP Butter
salt and pepper

Or:

Italian Panko breadcrumbs (to cover)

Cheddar cheese (to cover)

Directions:

  • Heat up 2 TBSP of oil in a skillet. Add Onions, Garlic, and Thyme.  Cook until onions are softened and browned, about 8 minutes.
  • Stir in the Flour and cook for 1 minute.
  • Whisk in the broth, scraping up browned bits, and smoothing out lumps. Transfer the mixture to the slow cooker.
  • Stir in Heavy cream and Mustard.
  • Season the Chicken with salt and pepper then nestle it into the slow cooker coating both sides evenly in the sauce. Cover and cook for 4-6 hours on low.
  • Break up the chicken into bite size pieces with a wooden spoon.
  • Stir in Rice, Cheddar, Parmesan, and 1 tsp Salt.  Cover and cook on HIGH until the rice is tender, about 20-30 minutes.
  • Microwave the Broccoli with 1 TBSP of oil until tender, about 4 minutes.  Stir Broccoli in to the slow cooker and allow to heat fully through, about 5 minutes.
  • Meanwhile, make the breadcrumb topping: pulse the Bread slices in a food processor until coarse crumbs.
  • Melt the butter in a skillet.  Add the Breadcrumbs and season with salt and pepper. Stirring often, toast them till lightly browned, about 5-7 minutes.
  • Top the casserole with the breadcrumbs.
  • Place casserole under broiler until browned.

Chicken, Broccoli Fettuccine Alfredo

Chicken, Broccoli, and cheese FettuccineAlfredo

2+ lbs of chicken thighs

1 broccoli crown

1 package pancetta, cooked then finely chopped

12 tbsp butter

2 shallots, finely chopped

2 c heavy cream

1 c Parmeseano Reggiano finely grated cheese

1 c Gruyere cheese finely grated

Salt, Pepper, Cayenne, and Olive Oil

Directions

Prepare all ingredients (cut chicken, cut broccoli, cook pancetta, chop shallots, grate cheeses, etc…)

Once chicken is chopped season with salt, pepper, and cayenne.

In a big skillet, cook the pancetta. Set aside

Then, in the same skillet, add a bit of olive oil and cook the chicken until cooked through and lightly browned (may need to drain halfway through)

Meanwhile start the water for the broccoli blanching and pasta cooking (do in the same pot of hot water)

After your chicken is cooked, set it aside and start a new large saucepan to heat up.

Once the other pasta/broccoli water is boiling add the chopped broccoli stir around, and let cook for 2 minutes till blanched.  Then remove the broccoli and set aside.  Then add the pasta to start cooking. Keep one eye on this.

Once the pasta is added, melt your butter in the preheated saucepan.  Add the scallions half way through and cook them till softened.   Allow to boil lightly and reduce for 5-10 mins.  At the very end, add the chopped pancetta for about a minute.  Then add your cream, and heat until bubbly and slightly reduced.  Next stir in the cheeses, and mix thoroughly.  Cook until mixture is thickened.

Next add the cooked chicken and broccoli to the sauce mixture and turn the heat to high.  Allow the mixture to come to a boil.  If sauce is too thin, add a TBSP of flour then stir constantly for 1 minute, continue adding 1 TBSP of flour until desired texture is reached… meanwhile keeping an eye on your garlic bread and pasta!