Asian Roasted Carrots and Broccoli

I am always on the lookout for new ways to cook vegetables.  I like vegetables, but I get really bored of having them cooked the same old way all the time.  And you know, there just really aren't enough recipes out there for interesting and delicious side dishes (especially if you're looking for semi-healthy and/or relatively normal ingredients).  But these Asian roasted veggies really fit the bill.  A little bit different from your usual roasted vegetables, they get a rich depth of flavor from the rice vinegar and the sesame oil (two of my favorite flavors, incidentally).

Asian Roasted Carrots and Broccoli

Number of Servings: 4
Time to Prepare: 30 minutes

• 16 oz baby carrots
• 1 Tbsp olive oil (I used a garlic & chili flavored oil)
• 16 oz broccoli florets
• 3 cloves garlic, minced
• 2 Tbsp soy sauce
• 1 Tbsp brown sugar
• 2 tsp sesame oil
• 1 tsp rice vinegar
• 1/2 to 1 tsp sriracha
• sesame seeds

Preheat oven to 425.  Lightly grease a baking sheet with non-stick spray.  Spread the carrots in a single layer on the pan.  Drizzle with olive oil.  Bake for 12 minutes.  Stir in the broccoli and minced garlic.  Continue cooking for another 12 minutes, or until the vegetables are tender.

While the vegetables cook, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, and sriracha.  Once the vegetables are done, toss in the soy sauce mixture and sprinkle with sesame seeds.

Source: adapted from Damn Delicious
Produce Used: Carrots, broccoli, garlic

Broccoli with Mushrooms

Sometimes I get bored with the same old vegetable sides that we always have and I try to change things up.  I'll search the internet to try to find something new, or I'll just look in the fridge or pantry for some inspiration and throw something together.  Not gonna lie--sometimes they turn out well and sometimes they do not.  I've never made anything awful or inedible, but there are definitely creations that do not inspire repeated attempts.  This broccoli, however, is not one of those.  This is one of the winners.  I honestly kind of thought it was a fluke the first time, but I keep making it and it keeps tasting great so it is definitely a keeper!  The simple seasonings help the dish have a classic feel while the white wine gives it a subtle complexity that belies the recipes simplicity.

Broccoli with Mushrooms

Number of Servings: 4-6
Time to Prepare: 15 minutes

• 3 Tbsp butter
• 4 cloves garlic, minced
• 1 lb sliced mushrooms
• 1/2 tsp dried thyme
• kosher salt
• black pepper
• 3 Tbsp white wine
• 6 cups steamed broccoli

Heat butter in a large skillet over medium high heat.  Add garlic and cook, stirring frequently for 2-3 minutes.  Add the mushrooms and cook for a few more minutes.  As the mushrooms begin to soften, add thyme and season generously with salt and pepper.  Continue cooking until most of the liquid has been cooked out of the mushrooms.  Add the white wine, cooking and stirring until the mushrooms are browned.  Stir in the steamed broccoli and serve warm.

Source: myself
Produce Used: Garlic, mushrooms, broccoli

Savory Spiral Sliced Rolls

These delicious little rolls are like the savory version of cinnamon rolls.  They are fully loaded with ham, cheese, and broccoli so they're kind of a full meal in one tasty little package.  And of course you can switch out the filling with whatever strikes your fancy--make them your own!  Rolling them up and slicing them can be a little tricky since they are so loaded up with all that good stuff, but don't worry about it too much--they don't have to look perfect, they will still taste great!  You can use any roll dough that you like.  I usually end up making pizza dough for pizza one night and saving part of it to make these.  They're very forgiving, so use what sounds good to you.

Savory Spiral Sliced Rolls

Number of Servings: 16 to 24 rolls
Time to Prepare: 2 hours 45 minutes

• 1 recipe of roll dough (one that makes about 24 small rolls or 12 large rolls)
• 12 oz cream cheese, softened
• 1/4 cup butter, softened
• 2 cups diced ham
• 2 cups finely chopped broccoli (fresh or frozen, not cooked)
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup shredded Mozzarella cheese
• 1/2 to 1 cup grated Parmesan cheese
• 1 cup sliced green onion

Follow your recipe for the dough until the dough has risen.  Punch down the dough and roll it out on a lightly floured surface.  You want it to be in a large rectangle, about 13" x 17" and 1/2" thick.

In a small bowl, cream the butter and cream cheese together.  Spread on the rolled out dough, leaving about 1/2" clear along one of the long edges.  Spread the ham, broccoli, cheese, and green onion evenly over the dough.  Starting on one of the long edges (not the one with the clear 1/2"), roll the dough up.  Don't try to roll up too tightly, you just want to roll up over the toppings so they don't get squeezed out the end.  When you get rolled to the end, use that clear 1/2" of dough to pinch and seal the roll.

Preheat the oven to 350 degrees.  Spray two baking sheets with cooking spray.

Slice the roll into about 1" segments.  Place the rolls on the baking sheets and cover with plastic wrap.  Let rise until nearly doubled and bake for about 20 minutes, until lightly browned.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Broccoli, green onion

Indian-Style Broccoli

We love Indian food around here (or at least Indian type food...I certainly can't vouch for the authenticity of what we eat).  I have several different main dish recipes that we really enjoy, but I am always struggling to figure out good sides to go with it (other than naan, of course).  I usually like to have a vegetable side with dinner.  Growing up, it seems like we ate a lot of plain veggies with just butter, salt, and pepper.  As I've gotten older, I've become less inclined to do that...I guess it seems boring to me?  I don't know.  I think my husband is generally more inclined to like vegetables that have some sort of sauce so that is probably where it started.  Anywho, my regular repertoire doesn't include many recipes that seem to "go" with Indian food so I'm constantly on the prowl for recipes to fill that gap.  Especially ones that are fairly quick and easy.  This delicious broccoli definitely fits that bill.  It is beautifully fragrant, which bright, happy colors.  You get a little tang from the tomato, a little sweetness from the coconut, and great backbone of savory flavor from the spices. 

Indian-Style Broccoli

Number of Servings: 6
Time to Prepare: 20 minutes

• 24 oz fresh or frozen broccoli florets
• 2 Tbsp vegetable oil
• 1 Tbsp mustard seeds
• 1 medium red onion, chopped
• 2 medium tomatoes, diced
• 2 tsp turmeric
• 1 tsp coriander
• 1 tsp garam masala
• 2 Tbsp lemon juice
• 1/4 cup sour cream
• 3 Tbsp sweetened, shredded coconut
• 1/3 cup water

Steam broccoli until cooked.  (My steamer is also my rice cooker and since I am generally using my rice cooker for rice when I make this broccoli, I usually just follow the microwave directions on the package of frozen broccoli.)

While the broccoli cooks, heat oil in a frying pan over medium heat.  Add mustard seeds and stir until they start to pop.  Cover with a splatter screen and let cook until the popping slows, stirring occasionally. 

When the popping has slowed, stir in onion and saute until tender.  Stir in tomatoes and cook for 1-2 minutes. Stir in remaining ingredients until combined.  Turn heat to low and keep warm until broccoli is cooked.

Stir broccoli into sauce until coated.  Serve warm.

Source: adapted from Food.com
Produce Used: Broccoli, red onion, tomato, lemon, coconut

Lasagna Cordon Bleu

My husband loves lasagna.  It is one of his all-time favorite foods.  I, on the other hand, am not really a fan of lasagna.  I mean, it's ok...I will eat it.  But it's not something I ever crave or really feel like making.  My husband will randomly buy ridiculous amounts of lasagna noodles just so I feel like I have to make lasagna for him.  This lasagna variation, however, is one that he will not have to trick me in to making.  Despite the cream sauce, it is not a heavy lasagna--the chicken broth in the sauce plus the broccoli layered in make it really light and flavorful.  The no-boil lasagna noodles are a nice little time-saver, but if you want to use regular lasagna noodles, just thicken the sauce more (since the noodles won't be soaking up as much sauce).

Lasagna Cordon Bleu

Number of Servings:  8-10
Time to Prepare: 1 hour 15 minutes

• 3 Tbsp butter
• 1/2 cup finely minced onion
• 2 cloves garlic, minced
• 1/3 cup flour
• 2 cups chicken broth
• 1 2/3 cup milk
• 1 tsp salt
• 1/2 tsp pepper
• 3/4 cup grated Parmesan cheese, divided
• 3 cups broccoli florets, chopped
• 2 cups cooked, diced chicken
• 1-2 cups diced ham
• 4 oz mozzarella cheese, shredded
• 4 oz Swiss cheese, shredded
• 12 no-boil lasagna noodles

Preheat the oven to 350 degrees.  Lightly grease a 9x13 pan and set aside.

In a medium saucepan, melt the butter over medium heat.  Add the onion and garlic and cook, stirring often, until the onion has softened, 4-5 minutes.  Stir in the flour, continuing to stir and cook for 1-2 minutes.

Very slowly, pour in the chicken broth while whisking constantly and quickly, letting each addition incorporate and thicken slightly before adding more.  When all the broth has been added, gradually pour in the milk, whisking constantly.  Bring to a simmer and cook, stirring constantly, until it thickens slightly, 5-10 minutes.  Stir in the salt and pepper and 1/2 cup of the Parmesan cheese.  Remove from the heat.

To assemble, spread a little bit of the sauce (about 1/3 cup) on the bottom of the prepared pan. Add a layer of noodles. Top with half of the broccoli, chicken, and cheeses. Drizzle a cup or so of the sauce over the cheese, followed by half of the ham.  Add another layer of noodles over the ham and sprinkle the remaining broccoli, chicken, and cheeses over the top.  Add sauce (leaving about 1/2 cup or so for the top) followed by the remaining ham.  Add the final layer of noodles and spread the remaining sauce on top.  Sprinkle the remaining 1/4 cup Parmesan cheese over the sauce.

Cover the dish with lightly greased aluminum foil and bake for 30-35 minutes. Uncover and bake for 10-15 minutes longer, until bubbling and the noodles are tender.  Remove the lasagna from the oven, tent with foil, and let sit for 10-15 minutes before serving.

Source: Mel's Kitchen Cafe
Produce Used: Onion, garlic, broccoli

Sesame Soy Broccoli

This recipe actually came off the bag that I buy my broccoli in (it's a huge freezer bag of broccoli florets from Costco).  It is quick and simple, but packed full of flavor.  Basically any time I'm cooking broccoli, my husband requests this recipe.  Sometimes I oblige and sometimes I don't, but when I do I never regret it.  I especially love the contrast of the bright green broccoli with the little white sesame seeds--it is just so pretty!  And yes, it tastes as good as it looks.

Sesame Soy Broccoli

Number of Servings: 4-6
Time to Prepare: 8 minutes

• 5 cups frozen broccoli florets
• 2 Tbsp sugar
• 2 Tbsp olive oil
• 2 Tbsp soy sauce
• 4 tsp rice vinegar
• 1-2 tsp sesame seeds

Steam broccoli for 5-7 minutes, until crisp tender.

Meanwhile, combine the sugar, olive oil, soy sauce, and rice vinegar in a small saucepan over medium heat.  Cook and stir until sugar is dissolved.

Put broccoli in a serving bowl and drizzle with sauce, then sprinkle with sesame seeds.

Source: adapted from recipe on broccoli package
Produce Used: Broccoli

Stir-Fried Broccoli

This makes for a great vegetarian main dish if you're looking for a meatless dinner, or you can add in some chicken or shrimp if you so desire.  I actually like to serve this with a side of the chicken satay I posted earlier this week.  You know, vegetables for the main dish, meat for the side dish--changing things up a little.  Also, the sweet chili sauce used in this recipe is my new favorite condiment.  I can't resist licking the measuring spoon after I add that in (don't worry, I don't reuse it after that) and maybe even squeezing a little extra taste onto my finger.  It is tasty stuff!  I use the "A Taste of Thai" brand, but I'm sure there are other good brands out there too.

Stir-Fried Broccoli

Number of Servings: 4-5
Time to Prepare: 15 minutes

• 1 Tbsp vegetable oil
• 4 cups bite-size broccoli florets
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 4 tsp soy sauce
• 1 Tbsp sweet chili sauce
• 2 tsp sesame oil
• 2 tsp cornstarch
• hot cooked rice

In a large 12-inch nonstick skillet, heat the oil over medium-high heat until hot and rippling.  Add the broccoli and cook, stirring often, until the broccoli has turned bright green and is lightly browned, 8-10 minutes. It won't cook much more after this so it should be about as cooked as you want it to end up. Stir in the garlic and cook for a minute or so, stirring to keep it from burning.

Whisk together all the sauce ingredients and pour over the broccoli.  Stir until well coated with the sauce and simmer for 1-2 minutes. Add additional salt and pepper to taste if needed.  Serve immediately over rice.

Source: Mel's Kitchen Cafe
Produce Used: Broccoli, garlic

8/18/2012 Basket - Homemade Pasta Sauce

Homemade Pasta Sauce
Uses from this basket: Onion, tomato, broccoli, cauliflower
Other produce: Garlic

Every kitchen needs a good red sauce recipe. This is what I use:

Cook 1 lb. hamburger (or sausage) in a little olive oil. Once browned, add 3 diced onions and 4 cloves minced garlic. Cook until onion is translucent and garlic is fragrant. Add five peeled* and diced tomatoes. Add two 16 oz. cans of tomato sauce and bring to a boil. (For this iteration of the sauce, I also added, at this point, all the leftover broccoli and cauliflower we had from the night before.  You could also just add regular broccoli and cauliflower, or other vegetables, to make the sauce more nutrient-packed.) Turn to low and let simmer for 1-2 hours. Season with onion powder, garlic powder, oregano, basil, parsley, salt, and pepper to taste.

*Peeling tomatoes is quite easy. You need a pot of boiling water and a large bowl with ice cold water and ice cubes. Place each tomato in the boiling water for 15-20 seconds, then in the cold water until cooled. The skin should come right off. I usually score a small "X" into the top and bottom of each tomato to help the peeling process.

8/18/2012 Basekt - Parmesan Broccoli and Cauliflower Salad

Parmesan Broccoli and Cauliflower Salad
Uses from this basket: Broccoli, cauliflower, lettuce
Other produce: Lemon

• 2 1/2 cups bite-sized broccoli florets
• 2 1/2 cups bite-sized cauliflower florets
• 2 eggs, lightly beaten
• 1 cup grated Parmesan
• 1/2 cup Italian seasoned bread crumbs
• 1/2 to 1 cup olive oil
• 1/2 tsp kosher salt
• 1 head green or red leaf lettuce, washed and torn
• 1/2 lemon, zested
• 1 lemon, juiced
• 1/4 cup extra virgin olive oil
• 1/2 tsp freshly ground black pepper

 

Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and the bread crumbs in a separate dish. Dredge the vegetables in the cheese or bread crumbs, pressing to coat evenly (about 2/3 of the veggies in the parmesan and the other 1/3 in the bread crumbs)

.

Pour olive oil in a large heavy skillet until it is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt.

Place the lettuce in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, and pepper. Drizzle the lettuce with the vinaigrette and toss to coat. Add the vegetables. Toss and serve.


Modified from: http://www.foodnetwork.com/recipes/giada-de-laurentiis/parmesan-broccoli-and-cauliflower-salad-recipe/index.html

8/11/2012 Basket - Broccoli Cheese Stuffed Potato Skins

Broccoli Cheese Stuffed Potato Skins
Uses from this basket: Broccoli
Other produce: Potato

• 8 potatoes
• olive oil
• salt
• 4 cups broccoli florets
• 3 Tbsp butter
• 3 Tbsp flour
• 1/2 tsp ground mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp onion powder
• dash ground red pepper
• 1 1/2 cups milk
• 1 1/2 cups shredded mozzarella cheese

Pierce potatoes several times with a fork.  Bake at 400 degrees for about an hour, until cooked through.  Cool until easy to handle.  Scoop most of insides out, leaving skin intact, and set aside for another use (I just mashed mine up with a little milk, sour cream, garlic salt, onion powder, dill, and Italian seasoning).

Brush inside and outside of skins with olive oil and sprinkle with salt.  Place skin side down on a baking sheet and bake at 450 degrees for about 20 minutes, until skins are crisp.

In the meantime, steam the broccoli and make the cheese sauce:  In a medium saucepan, melt butter over low heat.  Stir in flour, ground mustard, salt, pepper, onion powder, and red pepper.  Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.  Gradually stir in milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in cheese until melted.  Stir in cooked broccoli.

Scoop broccoli cheese mixture into potato skins and return to oven at 400 degrees for 5 minutes.

8/11/12 - Broccoli with Garlic and Soy Sauce

Broccoli with Garlic and Soy Sauce
Uses from this basket: Broccoli
Other produce: Garlic

• 1/2 head garlic, peeled and minced (about 8 cloves)
• 1/2 cup olive oil
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp kosher salt
• 4 cups broccoli florets
• 1 Tbsp soy sauce

Put the garlic and oil in a small saucepan.  Bring to a boil and cook uncovered over low heat for about 15 minutes, until garlic is browned and tender.  Turn off the heat and add the red pepper flakes and 1/4 tsp salt.  Pour into a heat-proof container and allow to cool to room temperature

Blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender (I actually did closer to 5 minutes because I like my broccoli a little more tender).  Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled.  Drain well.

In a medium bowl, toss the broccoli with 1/4 tsp salt, about 2 Tbsp of the oil used to cook the garlic, and about half the garlic.  Adjust seasonings to taste and serve cold.

*Note: The idea of this being served cold was a little weird to me at first, but I really ended up loving it so if you're not sure about that aspect, definitely give it a try!


Recipe modified from: http://www.foodnetwork.com/recipes/ina-garten/broccoli-with-garlic-and-soy-sauce-recipe3/index.html

4/7/2012 Basket - Broccoli Cheese Braid

Broccoli Cheese Braid
Uses from this basket: Broccoli

• 2 cans Pillsbury crescent rolls
• 2 cups cooked ham
• 2 1/2 cups Colby Jack cheese
• 3 cups broccoli florets, steamed and chopped
• 3/4 cup mayonnaise
• 1 egg, beaten
  
• dried rosemary

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Spread both cans of crescent rolls onto the baking sheet to form a large rectangle. Press the seams together to seal.

In a large bowl, combine ham, cheese, broccoli, and mayonnaise. Spread down the center of the crescent roll rectangle to form a log.

Cut horizontal strips about 1 inch apart down each side of the crescent dough. Fold the dough strips over the top of the broccoli mixture, alternating left and right to create a braid. (You want the broccoli mixture to be mostly covered, but don't worry if it peeks through a little bit.) Seal the ends of the braid.

Brush the top of the braid with the beaten egg, then sprinkle with rosemary.

Bake for 28-30 minutes until golden brown.

*The basic idea of this recipe is great because you can change around the filling--try it with chicken or with different kinds of cheese, throw in some onion or pepper, etc.

3/3/2012 Basket - Chinese-Style Broccoli

Chinese-Style Broccoli
Uses from this basket: Broccoli
Other produce: Garlic, ginger

• 1 bunch broccoli, trimmed and cut into florets
• 2 tablespoons white sugar
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 3 tablespoons hoisin sauce
• 1 teaspoon minced fresh ginger root
• 2 cloves garlic, minced

Bring a large pot of lightly salted water to a boil. Add broccoli and cook uncovered until just tender, about 4 minutes. (Alternately, steam broccoli for about 5 minutes.) Drain and set aside.

Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 5 to 7 minutes. If the sauce gets too thick, add a couple tablespoons of water to thin it down. Toss the broccoli in the sauce and serve.

2/4/2012 Basket - Broccoli Cheese Soup and Dessert Trifle

Broccoli Cheese Soup
Uses: Broccoli, onion

Ingredients-
1 large bunch of broccoli chopped
4 cups chicken broth
1 small onion saute
1 can evaporated milk
1/2 cup butter
1/2 cup flour
3-4 cups of cheese
Salt and pepper to taste

Roux: Mixture of flour and melted butter for thickening gravy or soup
Cook broccoli; mix liquid ingredients, thicken with roux. Add broccoli, fold in cheese.


Dessert Trifle
Uses: Strawberries

Ingredients-
One small container of Cool Whip
One large box of chocolate instant pudding
One container of strawberries

One box of brownies

Bottom Layer - Place cooked brownies cut in cubes
Next Layer - Chocolate pudding
Next Layer - Cool Whip
Next Layer - Sliced strawberries (you can use strawberries on the outside of the trifle dish for looks)
Repeat until ingredients are gone. Finish with strawberries and decorate.

2/4/2012 Basket - Baked Potato with Cheesy Broccoli Sauce

Baked Potato with Cheesy Broccoli Sauce
Uses: Potato, broccoli


Bake potatoes in oven at 350 degrees for about an hour. While potatoes are baking, make sauce:

• Broccoli (about 2 cups of florets)
• 1/4 cup butter
• 1/4 cup flour
• 1/2 tsp ground mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cups milk
• 1 1/2 to 2 cups shredded cheddar cheese
  

Steam broccoli and set aside.
In a medium saucepan, melt butter over low heat. Stir in flour, ground mustard, salt, and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Gradually stir in milk. Heat to boiling , stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in cooked broccoli and serve over baked potato.

1/21/2012 Basket - Indian Cauliflower and Broccoli Risotto

Indian Cauliflower
Uses: Cauliflower, tomatoes

1 head cauliflower
4 tablespoons vegetable oil
1/2 teaspoon ground turmeric
1 small onion, minced
2 tomatoes, pureed
1 teaspoon garlic powder
3 teaspoons garam masala
1/2 tsp cumin
1/2 tsp ginger
salt to taste
1 cup sour cream

Chop cauliflower into florets and steam until fork tender (about 15 minutes).
Heat two tablespoon of oil and turmeric together in a small frying pan. Toss steamed cauliflower in oil/turmeric mixture (this will dye the cauliflower that lovely bright yellow color you see in the picture). Bake cauliflower in oven at 375 degrees until it begins to brown slightly (approximately 15-20 minutes).
While the cauliflower is cooking, heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes and seasonings. Let this mixture simmer for 10 minutes. If desired, puree the sauce in a food processor or blender to make it a little more smooth. Add sour cream and heat until warm. Serve over roasted cauliflower.

*Note - With 3 teaspoons of garam masala, this can get pretty stinking spicy. We really liked the flavors, but the heat got a bit intense for us (though we are a bit wimpy in that department). Next time I'll probably do 1 to 1-1/2 teaspoons instead. This was definitely a success, though because my husband does not like cauliflower and he liked this dish!


Broccoli Risotto
Uses: Broccoli

I basically followed this recipe: http://allrecipes.com/recipe/emerald-green-risotto/detail.aspx, but the only green vegetable I used was broccoli. This was my first attempt at risotto, so it didn't turn out perfectly, but it was pretty good. I also added a ton of grated grana padano to the final product.

1/21/2012 Basket - Turkey Broccoli Fettuccine Alfredo

Turkey Broccoli Fettuccine Alfredo
Uses: Broccoli

Cook a pound of fettuccine in salted water until it's al dente. While it's cooking, melt a stick of butter in a deep saute pan and saute a chopped red onion until it's translucent. Then add chunks of cooked turkey (white and/or dark meat), chopped broccoli florets, and two chopped garlic cloves. Cook for another few minutes on medium heat. Then add a pint of heavy cream and let that reduce. Add the drained pasta and a bunch of Parmesan or Romano cheese to the saute pan and serve from the pan.

1/14/2012 Basket - Ginger Beef & Broccoli

Ginger Beef & Broccoli

Uses: Broccoli

Purchase thinly sliced steak or stew chunks and marinate them for as long as possible in this:

1 t. grated ginger (use fresh if possible)

1 t. grated garlic (use fresh if possible)

3 T. soy sauce

1 t. sesame oil

1-2 t. toasted sesame seeds

1 t. green onion

1.5 t. sugar

3/4 t. ground black pepper

The above marinade recipe is for 1 lb. beef, but we find that it never makes enough, so we have been known to triple or quadruple it.

Cook marinated beef with chopped fresh broccoli florets in marinade until beef is tender and broccoli is to desired texture. Serve over white rice with marinade as sauce. You can thicken the marinade with water and flour/corn starch slurry.

10/22/2011 Basket - Cheese Fondue

Cheese Fondue
Uses: Mushrooms, apples, pears, sweet potatoes


Sorry about the truly awful picture...

• 1 pound Swiss cheese, cut into small cubes (2 cups)
• 1 tablespoon cornstarch
• 2 tablespoons butter
• 4 ounces fresh button mushrooms, wiped clean, stemmed, and chopped (1 cup chopped)
• 2 tablespoons minced shallots
• 3/4 cup apple juice
• 1/4 cup water
• 1 tablespoon lemon juice
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

In a medium bowl, combine the cheeses and cornstarch and toss to coat evenly. Set aside.

In a heavy medium saucepan, melt the butter over medium heat.

Add the mushrooms and cook, stirring, until golden brown and most of their liquid has evaporated, about 5 minutes.

Add the shallots and cook, stirring, until soft, about 1 minute.

Add the cider, water, and lemon juice, and bring to a simmer.

Reduce the heat to medium-low and add the cheese-cornstarch mixture in 3 additions, stirring constantly and adding more cheese as the previous addition has melted.

Once all the cheese has been added, add the pepper and salt and stir.

Remove the pan from the heat.

Carefully pour the fondue into a fondue pot for serving, being sure to follow the manufacturer's instructions.

For dipping, use bread, apples, pears, and potatoes. We peeled and diced the sweet potatoes into about 3/4" cubes, then baked them in olive oil until tender. You can also use pretty much any kind of potato. Blanched broccoli and carrots are also great for dipping.

8/27/2011 Basket - Lazy-man Noodles

Sometimes we're not very hungry - not hungry enough to make a big meal anyways. So when we have extra vegetables laying around, we make Lazy-man Noodles. Think of it as "Hamburger Helper," but for vegetables.

Lazy-man Noodles

Uses: Broccoli, carrots

Cook broccoli and carrots in any manner you like (steam, stir-fry, boil, etc.), remembering that carrots take longer to cook than broccoli. While the vegetables are cooking, follow directions on noodle pouch to cook noodles. Today we used this:

Once the noodles had boiled in the water/milk mixture for eight minutes (as indicated on the package), I added the cooked vegetables to the noodles and mixed it all up in the sauce the noodles cooked in. Then I let it sit for two minutes before serving. The sauces in these noodle packets are so tasty that you can pretty much add any vegetables to them, and they turn out great.