Twice Cooked Broccoli Pasta

Twice-Cooked Broccoli Pasta

The trick is cooking the broccoli until 

it breaks down into a creamy sauce. 

Ingredients:
1 head/s head broccoli (about 350g)4½ tbsp olive oil
2 clove/s cloves garlic, finely chopped
1 red chilli, deseeded and finely chopped
320g seashell pasta
40g vegetarian Italian hard cheese finely grated

Directions:
Bring a large pan of water to the boil and add the salt.  

Cut the broccoli into small florets, then peel the tough skin from the stalk using a vegetable peeler. Chop the stalk into 1cm pieces, boil for 3 minutes, then add the florets and continue to cook for 3 minutes.

Meanwhile, gently heat 4 tbsp oil in a large frying pan over a low-medium heat, then add the garlic and chilli. Fry over a low heat for 2-3 minutes, taking care not to brown the garlic. Once the broccoli is tender, use a slotted spoon to transfer it to the frying pan. Stir well to coat in the oil and add 1-2 tbsp of the cooking water (this will help to break down the broccoli).

Bring the broccoli cooking water back to the boil, add the pasta and cook according to pack instructions. Meanwhile, continue to stir and mash the broccoli using a wooden spoon until it breaks down and becomes creamy. Add a little more pasta water if needed; season.

Use a slotted spoon to transfer the pasta to the broccoli pan and stir to coat, adding more pasta water if needed. Drizzle over the remaining ½ tbsp olive oil and scatter with the cheese before serving.

• Serves4
• CourseMain meal
• Prepare10 mins
• Cook20 mins
• Total time30 mins

Broccoli, Caulioflower & Cheese 'Orzotto'

Broccoli, Cauliflower & Cheese 'Orzotto'

A bit like cauliflower cheese, a bit like risotto, more delicious than both. Tweak the topping with chili flakes or lemon zest.  Serves 2

Ingredients: 

30g or 1/2 cup panko breadcrumbs

2 tablespoons EVOO

2 tablespoons flat leaf parsley

150 ml or 2/3 cup chicken stock

130g  5/8 cup cauliflower

130g or 5/8 cup broccoli 

130g or 5/8 cup cheese

180g or 3/4 cup orzo

1/2 lemon juice

Directions:

Put the panko and olive oil in a large frying pan and set over a medium-low heat. Toast for 2-3 minutes until golden, then season and put in a small bowl with the parsley. Wipe out the pan and add the stock and gratin. Set over a medium heat and bring to a simmer, then cook for 10-15 minutes until the vegetables have softened.

Meanwhile, bring a large pan of salted water to the boil over a high heat. Add the orzo and cook for 9-10 minutes. Drain, reserving a mug of the water

Using a stick blender (or in an upright blender), whizz the gratin mixture until just smooth (some texture is fine). Add the orzo and a splash of pasta water until you have a thick sauce. Stir through the lemon juice and serve, topping with the parsley breadcrumbs.

Creamy Vegetable Soup

Creamy Vegetable Soup

A nutritious soup made with six vegetables and made creamy with milk instead of cream and made in thirty minutes. Packed full of vegetables, herbs, and spices, this flavorful soup leaves you satisfied while not being too heavy. There is simply nothing better than holding a warm bowl of soup when it’s chilly out, and we always make sure the bowl is full to the brim!

Ingredients:

2 tablespoons salted butter
1 tablespoon olive oil
1 medium white onion diced
3 medium celery ribs sliced
4 medium carrots
1 tablespoon minced garlic about 3 cloves
6 ounces frozen cut green beans
4 ounces sliced mushrooms
6 ounces frozen broccoli florets
6 ounces frozen corn kernels or canned1 teaspoon dried thyme
1 teaspoon dried oregano
3 tablespoons all-purpose flour
4 cups whole milk
2 cups vegetable broth
1/2 teaspoon salt or to taste
1/2 teaspoon black pepper or taste
Directions:
Heat 2 tablespoons salted butter and 1 tablespoon olive oil in a dutch over medium heat. Add 1 medium white onion, 3 medium celery ribs, and 4 medium carrots. Cook for 3–4 minutes until the onion softens, stirring occasionally.

Stir in 1 tablespoon minced garlic, 6 ounces frozen cut green beans, 4 ounces sliced mushrooms, 6 ounces frozen broccoli florets, and 6 ounces frozen corn kernels. Cook for 2–3 minutes. Mix in 1 teaspoon dried thyme, 1 teaspoon dried oregano, and 3 tablespoons all-purpose flour, stirring constantly for 1–2 minutes to cook the flour.

Slowly pour in 4 cups whole milk and 2 cups vegetable broth, stirring continuously. Bring to a gentle boil, then reduce the heat to a simmer.

Taste and season with1/2 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste, and let simmer for 6–7 minutes, stirring occasionally, until the soup thickens

Lemony Fennel and Broccoli Pasta Trofie

         Pasta of Many Choices     Lemony Fennel and Broccoli Trofie

I no longer publish my family on the blog as things were so different 18 years ago when I began as DineWithDonna.  This photo on the left is from a display in Italy of the speciality pasta from the three long aisles of choices in a grocery store.  Trofie begins as a flat noodle and is finished in a twist.  It is designed to hold the sauce accompanying the addition to the pasta.  My daughter makes a Trofie pasta dish with green beans.  Oh Yum!    Serves 4

Ingredients: 

2 tablespoons EVOO

1 large fennel bulb, finely chopped

3 cloves garlic, sliced

1 teaspoon fennel seeds

1/2 teaspoon chili flakes, plus extra to serve

12 ounces Trofie Pasta

1 head broccoli, finely chopped

1 unwaxed lemon, zest and juice

  Pecorino cheese

Directions:

Set a large frying pan or sauté pan over a medium heat and add 1 1/2 tablespoon oil and the fennel.  Add a pinch of salt and gently fry, stirring frequently for 10 minutes until softened with no color.  Add garlic, fennel seeds and chili flakes, cook for another 3 to 5 minutes until fragrant.

Meanwhile bring a pan of water to a boil, (add salt only to boiling water)  and cook the pasta stirring frequently for 12 to 15 minutes until al dente, adding the broccoli the last three minutes.  Using a large mug

scoop out a cup of the pasta cooking water, then drain the pasta.

Add the pasta to the fennel mixture with the lemon zest and juice and a generous "glug" of pasta cooking water, tossing through until you have a glossy sauce.  Grate over the pecorino cheese and drizzle over with the remaining 1/2 tablespoon EVOO.  Top with black pepper and more chili flakes, if liked.

 

Barley And Spring Vegetable Medley

Barley And Spring Vegetable Medley

Ingredients: 

3 cups baby bok-choy, chopped
1 12-ounce package of ready baked fava bean tofu or ready
    baked soy-based tofu
1 cup dried barley, rinsed
1 cup red cabbage, thinly sliced
1 cup broccoli florets
1 cup carrots, julienned
1 cup snap peas
½ cup green onions, sliced
2 tablespoons toasted sesame seeds
2 tablespoons cilantro, chopped
1 tablespoon grapeseed oil
Salt and pepper, to taste
Sesame-ginger dressing:  

½ cup grapeseed oil
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon fresh ginger, grated
1 clove garlic, minced
1 tablespoon maple syrup
Pinch of salt, to taste
Directions:
Cook barley until tender, following package instructions, then let
cool. Cut tofu into ½-inch cubes and set aside. Blanch bok choy,
broccoli, carrots, and snap peas until just tender, then plunge them
into ice water bath to retain their vibrant color.

In large bowl, combine barley, vegetables, and green onions.
Toss barley and vegetables with sesame-ginger dressing until well
coated. Top salad with tofu and drizzle on more dressing. Sprinkle
toasted sesame seeds and chopped cilantro over the medley before
serving.
Sesame-ginger dressing:
Prepare sesame-ginger dressing by vigorously whisking together
grapeseed oil, soy sauce, rice vinegar, ginger, sesame oil, garlic, 

maple syrup, and pinch of salt.
Notes: Ice Bathing Vegetables Blanching and ice bathing
vegetables is a technique used to retain their vibrant colors, crisp
texture, and nutritional content. It’s particularly useful when
preparing vegetables to be frozen or to maintain their freshness in
salads.
Directions: 

Wash and trim the vegetables as needed. Cut them into uniform sizes for for even cooking. Bringa pot of water to a rolling boil,using enough water to fully submerge the vegetables.
Carefully place vegetables into the boiling water. Allow them to cook for a short period, typically 1 to 3 minutes, depending on the type of vegetable. Blanching helps preserve color and kill enzymes that can cause loss of flavor and texture.
While the vegetables are being blanched, prepare a large
bowl filled with a generous amount of ice cubes in cold water.
Using a slotted spoon or tongs, quickly transfer the blanched
vegetables from the boiling water to the ice bath. This rapid cooling
process, known as ice bathing, instantly halts the cooking. After the
vegetables have cooled in the ice bath for a few minutes, drain them
and pat them dry with a clean kitchen towel or paper towel.

Healthy Vegetables and Roast Chicken

Healthy Vegetables and Roast Chicken

Ingredients:

2 chicken breasts, cut into 1-inch pieces
¾ cup yellow onion, chopped
1 small zucchini, chopped
1 ½ cups multicolored bell peppers, chopped
1 cup broccoli florets
1 cup tomatoes, chopped
2 tablespoons of olive oil
½ teaspoon paprika
2 teaspoons Italian seasoning
½ teaspoon of salt
½ teaspoon black pepper

Directions:

Preheat the oven to 400*

Spray a rimmed baking sheet with nonstick spray

Place the cut chicken on the baking sheet

Place all the cut vegetables on the baking sheet with the chicken

Sprinkle seasonings over cut vegetables and chicken

Mix chicken and vegetables to combine all ingredients and seasonings

Put in the oven and cook for 25 to 30 minutes.

Check that the chicken is well cooked, if not, roast it for another 5 to 10 minutes  Test vegetables for doneness.

Enjoy!

Loaded Broccoli, Cheese, & Potato Soup

 

Loaded Broccoli, Cheese & Potato Soup

Ingredients:

2 - 14.5 oz. cans chicken broth

2-3 large carrots, peeled and diced

4 medium potatoes, peeled and cubed into small pieces

1 tsp. onion powder

2 small heads broccoli (washed and diced small)

3 Tbsp. butter

1/3 cup flour

3½ - 4 cups milk

4 cups shredded cheddar cheese

1 tsp. salt

½ tsp. garlic pepper

6 slices bacon, cooked and chopped

Directions:

In a large pot combine chicken broth, carrots potatoes and onion powder.

Bring to a boil, cover and simmer for about 10 minutes.

Add broccoli, cover and simmer for an additional 10 minutes.

While simmering, melt butter in a large sauce pan.

Whisk in the flour and cook for another minute (or until golden brown).

Whisk in milk and cook for an additional 5 minutes until the sauce thickens.

Add cheese and stir until it is all melted.

Add salt and garlic pepper.

Pour cheese sauce into the large pot and stir until well combined.

Add more milk for a thinner consistency if you like a thinner soup and add any additional salt and pepper needed.

Top with bacon pieces and serve warm!!!

Red Shrimp Curry

Red Curry Shrimp*****

The left photo is a commercial photo but the photo on the right is the recipe my daughter cooked and served.  It was soooo good!

Ingredients:

Recipe adapted from One Pan, One Family
1 onion
1 red bell pepper 
2 cloves garlic
1  lb. broccoli florets 
2 limes
1 14oz. can unsweetened coconut milk
1/2 cup vegetable broth
2 tablespoons Thai Red Curry paste, plus more if needed
1 1/2 tablespoons brown sugar 
1 1/2 tablespoons fish sauce
kosher salt and fresh cracked pepper
1 tablespoon vegetable oil
1 1lb. shrimp, peeled and deveined
1/2 cup fresh cilantro, roughly chopped

Directions:
On a large cutting board, thinly slice the onion and bell pepper and mince garlic. Transfer to a medium bowl.
Cut broccoli florets into bite-sized pieces and set aside.
Juice one lime into a small bowl and cut the other lime into wedges; set aside. 
In a medium bowl or large measuring cup, combine coconut milk, broth, curry paste, sugar, fish sauce, and 1/2 teaspoon of salt. 
Heat 12-inch skillet over medium-high heat and add the vegetable oil. When the oil shimmers, add the onion mixture and saute vegetables, stirring every now and then, until they begin to soften, about 2 minutes. Stir in the coconut milk mixture, bring it to a boil, then reduce the heat to low and cook, stirring every now and then, until it reduces and thickens, about 5 minutes. Stir in the broccoli and shrimp and increase the heat so that it comes to a boil. Reduce the heat again to low, cover and cook gently until the shrimp are cooked through, the broccoli is tender and the flavors have blended, about 5 minutes. 
Stir the lime juice and half of the cilantro into the curry. Adjust to taste with salt, pepper, or more red curry paste if needed.  Serve over bowls of rice, sprinkle with remaining cilantro. Serve with lime wedges on the side for more zing.  Serves four   adapted from:  OnePan, Whole Family

Farro With Broccoli and Cauliflower

Farro With Broccoli and Cauliflower

Serves 4

Ingredients:

• 4 cups water
• 1 cup Zursun farro
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 2 tbsp. extra virgin olive oil
• 2 tbsp. Parmesan cheese

Directions:
In medium saucepan bring water to a boil. Stir in farro. Cook, partially covered, over medium heat, stirring occasionally, until farro is almost tender, 25-30 minutes. Add broccoli and cauliflower and cook until farro and vegetables are tender, 5 minutes longer. Drain and return to the saucepan. Drizzle with olive oil and Parmesan.

 

Pasta Primavera With Ham And Mushrooms

 Pasta Primavera

It's hard to beat pasta primavera. But it's even harder to beat a 20-minute pasta primavera that only requires one skillet. Use a frozen broccoli, cauliflower, and carrot mix to save time and add color, texture, and nutrition. This recipe is one to keep in your back pocket for busy afternoons when there's no time for prep. 

Ingredients 
8 ounces uncooked linguine
1 tablespoon olive oil
2 ounces diced low-sodium ham
1 (8-oz.) package sliced mushrooms
1 (1-lb.) bag frozen broccoli, cauliflower, and carrot mix, thawed
1 ½ cups unsalted chicken stock
3 tablespoons 1/3-less-fat cream cheese
½ teaspoon pepper
¼ cup grated Parmesan cheese
⅓ cup thinly sliced basil

Directions:
Cook pasta according to package directions, omitting salt and fat; drain.

Heat oil in a skillet over medium-high heat; add ham. Sauté until lightly browned, about 3 minutes. Add mushrooms to pan; cook until lightly browned, 5-6 minutes. Add vegetable mix and stock; bring to a boil, about 3 minutes. Remove from heat. Stir in pasta, cream cheese, and pepper until melted and mixture is creamy.

Serve pasta in shallow bowls; top evenly with Parmesan and basil.

• 
  

Polenta Cous Cous ~ Vegetarian

Polenta Cous Cous

This vibrant dish brings together influences from the north and south of Italy.   Cous cous might not be the first food that comes to mind when one thinks of Italy, but these delightful minuscule pearls of crushed durum wheat are a staple of Sicilian cuisine, introduced to the island during the Arab rule. Though their reign lasted from 837 to 902 AD, their influences permanently impacted the cuisine, with couscous being just one of the preparations that have withstood the millennium that has elapsed since the Arab's departure.

This recipe couples the southern staple with corn flour, the basis of polenta, the velvety, hearty darling of the north. Corn and Veggie Cous Cous

Ingredients:
14 oz. corn couscous
9 oz. turnip florets
9 oz. cleaned broccoli
4 oz. cleaned turnip tops
1 fennel
1 purple carrot
1 yellow carrot
1 orange carrot
fresh coriander
extra-virgin olive oil
salt

Directions:
Boil 2 cups water 1 Tbsp. extra-virgin olive oil and a pinch of salt.
Remove from the stove, add the couscous, let rest for 5 minutes, then spread it evenly on a tray with a fork.

Clean the vegetables, cut into 3” cubes and blanch in salted water.   Add the fennel and carrots,
then after 4 minutes the purple cauliflower and
after 1 minute, the broccoli.
Cook for 3 more minutes, then add the turnip tops.
Drain everything after 1 minute.

Flavor the veggies in a pan with 5-6 Tbsp. extra-virgin olive oil for 3-4 minutes, salt to taste.

Heat (do not fry), 6-7 Tbsp. extra-virgin olive oil with 3-4 freshly cut coriander sprigs.

Put the couscous on a serving dish, evenly sprinkle the veggies, season with the coriander-flavored oil, and add salt flakes to taste. Serve at once.  Serves 4

To easily remove polenta residue from the pan when you’re finished, fill it up with water and place it on the stove. Boiling will melt the crust off the bottom.

Low Carb Broccoli Salad

Low Carb Broccoli Salad

Make Low Carb Broccoli Salad for a crisp, creamy, refreshing side dish! This fresh salad is filled with broccoli, cauliflower, bacon, purple onions, cheese, and a homemade dressing your family will love.

 
Dressing
3/4 cup plain Greek yogurt
1/2 cup mayonnaise
1/2 cup clover honey
2 tablespoons red wine vinegar
1 tablespoon granulated sugar optional
1/2 teaspoon salt
1/2 teaspoon black pepper

Salad
4 cups broccoli florets chopped
4 cups cauliflower florets chopped
12 slices bacon cooked and crumbled
8 ounces Colby Jack cheese cut into small cubes
1 red onion peeled and chopped

Directions:
In a medium mixing bowl, whisk together the dressing ingredients. Cover and refrigerate while you move on to the next steps.

In a large mixing bowl, combine the broccoli, cauliflower, half of the bacon, cheese, and diced onion.
Pour the dressing over the salad and toss to coat. Top the salad with the remaining bacon.

Serve the salad immediately.

INGREDIENTS

  3x

Dressing

• 3/4 cup plain Greek yogurt
• 1/2 cup mayonnaise
• 1/2 cup clover honey
• 2 tablespoons red wine vinegar
• 1 tablespoon granulated sugar optional
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Salad

• 4 cups broccoli florets chopped
• 4 cups cauliflower florets chopped
• 12 slices bacon cooked and crumbled
• 8 ounces Colby Jack cheese cut into small cubes
• 1 red onion peeled and chopped

INSTRUCTIONS

 

• In a medium mixing bowl, whisk together the dressing ingredients. Cover and refrigerate while you move on to the next steps.
• In a large mixing bowl, combine the broccoli, cauliflower, half of the bacon, cheese, and diced onion.
• Pour the dressing over the salad and toss to coat. Top the salad with the remaining bacon.
• Serve the salad immediately.

Curried Broccoli Salad Vegan

Vegan Curried Broccoli Salad

Ingredients:
For the salad:
1 head of broccoli, very finely chopped
1 cup shredded carrots
1 (15 ounce can chickpeas, rinsed and drained
1/2 cup toasted sliced almonds (can also use 

         chopped roasted almonds.) 1/2 cup dried cranberries
1 bunch green onions, chopped
¾ cup chopped fresh cilantro
For the dressing:
1/4 cup tahini
1/2 large lemon, juiced
3-5 tablespoons warm water, to thin dressing
1 clove garlic, finely minced
1-2 teaspoons pure maple syrup, to sweeten
1 teaspoon yellow curry powder
½ tablespoon freshly grated ginger
½ teaspoon ground turmeric
½ teaspoon salt
Freshly ground black pepper

Directions:

In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.

Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times. 

Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.

Really Quick Broccoli Pasta

            

Really Quick Broccoli Pasta

This is a great emergency meal OR carb + veg side for all those times when your cupboards are bare except for broccoli, pasta, and some kind of cheese. It's saucy without using tons of oil, and there's loads of sub options. Quick and utterly scrumptious - loaded with tons of broccoli!

Ingredients:
12 oz dried short pasta (I used small shells)
2 broccoli heads (BIG!)
1 cup (100g) shredded cheese (or more!)
Pasta Sauce:

2 tsp lemon zest
2 tbsp lemon juice (or more!)
5 tbsp extra virgin olive oil
1/3 cup (30g) parmesan, finely grated
2 garlic cloves , minced
1 tsp mixed dried herbs (or fresh!)
1/2 tsp+ red pepper flakes
1 tsp sugar
3/4 tsp salt
1/2 tsp pepper
Serving:

More parmesan

Directions:

Boil a large pot of water with 2 tsp salt, add pasta.

While pasta is cooking:

Chop broccoli into small florets.
Place Sauce ingredients in a jar with lid.
Add broccoli into water 1 - 2 minutes before pasta is cooked.
Scoop out 1 cup pasta cooking water.
Add 1/2 cup pasta water to Pasta Sauce jar, shake.
Drain pasta and broccoli, put back into same pot on turned off stove.Pour over Sauce, add cheese.

Stir vigorously, adding more pasta water if required. Add more salt and pepper if required. 

Serve immediately, garnished with parmesan.

Notes

This recipe will serve 4 as a main or 6 to 8 as a side. To scale recipe, click Servings and slide.

Recipe substitutions:

• Pasta - any short pasta is fine here, macaroni/elbow, twirls, penne, ziti, orecchiette etc.
• Broccoli - this dish can take loads of broccoli, and still worth making even if you're a bit short (or scale recipe down - click on servings and slide).
• Cheese - any melting cheese fine here, preferably flavoured like cheddar, Monterey Jack, tasty, gruyere, Swiss. Mozzarella also fine but you'll probably need more salt.
• Parmesan - store bought pre grated fine in this recipe. OK if you don't have (as long as you have shredded cheese!)
• Lemon - not intended to be a full on lemon pasta, but the subtle tang and hint of lemon is terrific. Feel free to jack up the lemon flavour. Subs: 1.5 tbsp more oil or a mild vinegar like white wine vinegar, champagne vinegar, even rice wine.
• Garlic - could stir through green onions instead, or add 1/2 tsp garlic or onion powder into Sauce. OR finely grate any onion and add 2 tbsp it into dressing (juices and all).
• Herbs - mixed herbs includes a bit of rosemary, thyme, parsley, oregano, dried basil. Feel free to use any you want, skip it, OR use fresh herbs
  • 1/2 cup sliced fresh basil right at the end would be amazing
  • 1/4 - 1/2 cup chives, parsley
  • 2 tbsp oregano
• Red pepper flakes - for touch of heat, totally optional
• Sugar - totally optional (takes edge off the sour)

Nutrition per serving as a main (4 servings).