a little of each

A family's cookbook

Roasted Broccoli June 2, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 7:23 pm
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Broccoli cheese soup?  Love!

Steamed broccoli? Eh, not bad.

Raw broccoli with dip?  No, thanks.

Broccoli salad?  A sweet and tangy yes, please!

But this recipe is my favorite way to eat broccoli, by far.  It’s easy, fast, and roasting the vegetable with lemon juice and salt and pepper does something to it that I can’t resist, and I’m embarrassed to say I’ve made myself uncomfortable by eating more than I should have.  And I’m not the only one who loves it.  Three-year-old Alice begged the last few florets from Ken’s plate tonight at dinner.  No joke.  I can’t recall when we’ve had leftovers of this side dish.

The original recipe calls for adding Parmesan and for a few tablespoons of toasted pinon.  I consider them optional as I don’t miss them and appreciate the healthier approach without the nuts and cheese.

Roasted broccoli makes me happy!

Roasted broccoli makes me happy!

Ingredients
2-3 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tsp grated lemon zest
2 Tbl freshly squeezed lemon juice
1/4 cup freshly grated Parmesan cheese (optional)

Directions
Preheat the oven to 400 degrees F.

Cut the broccoli florets from the thick stalks. Peel the tougher outer part of the stalks away and then dice what remains. You should have about 8 cups of florets and stalk pieces. Place the broccoli on a sheet pan lined with aluminium foil that is large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, and Parmesan. Serve hot.

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Chicken Divan May 16, 2013

Filed under: Main Dishes — alittlemoreofeach @ 9:31 am
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From Parade Magazine, August 5, 2012

Ingredients
1 bunch broccoli, trimmed and cup into 4-inch-long spears
1/2 stick unsalted butter, diced
5 Tbl all-purpose flour
2 cups chicken broth
1/2 cup heavy cream, well chilled
3 Tbl medium-dry sherry
Fresh lemon juice
1/2 tsp salt
1/2 tsp pepper
1/2 cup Parmesan cheese
2 whole boneless, skinless chicken breasts, cooked and sliced thin

Directions

1. In a large saucepan of boiling, salted water cook broccoli for 6-8 minutes or until tender. Drain and set aside, covered.

2. In a heavy saucepan, melt butter over low heat. Add the flour and cook, stirring for 3 minutes. Add the broth and bring mixture to a boil. Cook on low, stirring, for 10 minutes or until thick.

3. In a mixing bowl, beat cream with an electric mixer until stiff peaks form, then add to flour mixture, along with the sherry and lemon juice to taste. Season with salt and pepper.

4. Arrange broccoli on a flameproof platter. Top with half the sauce. Stir 1/4 cup of Parmesan into the other half of the sauce. Arrange chicken on broccoli, pour remaining sauce over top, and sprinkle mixture with remaining 1/4 cup Parmesan.

5. Broil, about 6 inches from the heat, for about 1 minute or until sauce is golden and bubbling.

 

Angel Hair Fresca March 29, 2013

Filed under: Pasta and Grains — alittlemoreofeach @ 1:54 pm
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From Publix’s Apron Meals. Serves four

Ingredients

8 oz angel hair pasta

2 cups fresh broccoli florets

1 Tbl butter

½ cup sun-dried tomato pesto
Directions

Stir pasta into large pot of boiling water. Boil for 1 minute. Stir in broccoli and boil 4 minutes, stirring occasionally. Drain. Add butter to saucepan, using residual heat to melt butter. Stir in tomato pesto, pasta and broccoli; toss to mix and serve.

 

Broccoli Salad March 28, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:13 pm
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The ingredient amounts in this salad are completely flexible, as are the ingredients themselves. Dried cranberries instead of raisins, or almonds instead of sunflower seeds make interesting variations. The dressing is the same as the dressing for the Waldorf Salad, but it should be a bit sweeter and not as thin, according to Mary Kay.

 

Ingredients

Broccoli florets, raw and cut small

Raisins

Sunflower seeds

Cheddar cheese, shredded

Bacon, crumbled

¼ – ½ cup Hellmann’s mayonnaise

A little milk

2 tsp sugar