Recipes for Cook

Showing posts with label broccoli. Show all posts

Tuesday, May 13, 2014

Pasta with Sausage and Broccoli Rabe

I know, I know, Ive been a bad girl. I havent posted a recipe in weeks! Ive been pretty busy with parties and showers and all kinds of things going on. All happy celebrations so I dont mind it. With all the craziness that went on I did remember to snap a photo so I could blog about this wonderful dish. I made this for Steves Aunts Baby Shower last week and everyone liked it which makes me very happy!

Before I go on to post this recipe I just want to say Congratulations Melissa and Salvatore and Congratulations to Dana and Lenny!!! Both couples will be parents for the very first time!!!

Okay so here goes...its really very easy and you can add as much or as little garlic as you like or even use hot sausage or a mixture of sweet and hot. This recipe was written to feed a crowd but you can certainly make this for one pound of pasta and use only one bunch of broccoli rabe and half the amount of sausage. I hope you like it! Id love to hear your variation on this very popular dish so feel free to comment!

Pasta with Sausage and Broccoli Rabe

Ingredients:

1 lb sweet Italian sausage (6 links)
2 bunches, broccoli rabe
4-5 cloves garlic
Extra Virgin Olive Oil
Crushed red pepper, to taste
Salt and peppr
Romano cheese, to taste
2 lbs pasta

Directions:

1. Remove stems from broccoli rabe and discard. Cut into bite sized pieces.
Boil broccoli rabe in a large pot of salted water for about 8-10 minutes. Drain (reserve 2 cups of water) and put into an ice cold water bath to stop the cooking process and set aside.

2. While broccoli rabe is cooking, remove sausage from casing and crumble. Saute sausage in oil with garlic and red pepper, constantly breaking it up. Once sausage is cooked add in broccoli rabe and toss to coat with oil. Let it cook together with a few minutes so the broccoli rabe picks up the flavors. At this point you can refrigerate overnight or until ready to cook the pasta.

3. Boil pasta (chose one that won’t fall apart such as orrechiette, cellantani, cavatappi, etc.) in salted water while reheating sausage and broccoli rabe mixture. Add some reserved water from the broccoli rabe to moisten the mixture. Add cooked pasta and toss while continuing to add more water as needed. It shouldn’t be soupy but should not be dry. Toss with cheese and a little more extra virgin olive oil.

Enjoy!

Thursday, February 13, 2014

Gorgonzola Topped Filet Sauteed Mushrooms and Onions with Red Wine Gravy and Lemon Scented Broccoli

I spent the day sewing items for my Etsy Shop, (you can see a preview of my shop on the right side of blog, go take a look, particularly if you like table linens for holidays and special occassions) and when I got home, I was starving. I did not stop at the grocery store on the way home, so I only considered what I ingredients I already had on hand. Harkening back to the vegetable pizza from Saturday night, I knew there were still some mushrooms and broccoli remaining in the refrigerator. As I have said numerous times before, I am not a fan of cooked broccoli when not "hidden" in some other preparation (like pizza), but outweighing my distain for broccoli is my desire not to waste food. There is no greater waste, as far as I am concerned, then going to the store, spending money on food and then simply throwing it in the garbage because it spoiled before it was eaten. Utilizing the some common ingredients most have in the pantry/refrigerator on a regular basis, I prepared a healthy, delicious meal in less than half an hour and it was really easy, oh, and I didnt even mind the broccoli.

I preheated the oven to 400 degrees and set two saute pans over med heat on the stove. I seasoned the filet with hickory smoked salt (from my friend Charmanes company S.A.L.T., which you can find in the South Bend Farmers Market), fresh cracked pepper and some garlic powder. I seared the steak on both sides for 5-6 minutes, topped it with crumbled gorgonzola cheese and placed the saute pan it in the oven. The cheese melted nicely over the top of the steak and after 5 minutes, I removed it from the oven and placed the filet on a plate to rest.

Thinly slice 1 container of cremini mushrooms, 1/2 of a sweet onion and mince 1 clove of garlic. Saute in olive oil over med/high heat for about 10 minutes.

Meanwhile, making sure not to burn my hand on the hot handle like I have done at least a million time, I proceeded to make a gravy/sauce from the steak pan drippings. Add 1 teaspoon of flour to the same pan in which the steak was cooked and set back on the stove over medium heat and cook for just a minute. Add 1/2 cup of water (or beef stock) and bring to a boil stirring constantly to avoid lumps. Add the mushrooms and onions which were just sauteed directly to the the gravy and add a splash of red wine. Simmer for a few minutes before serving with the filet.

It goes without saying that I am not an expert cooker of broccoli, but, this turned out to be a really tasty broccoli side dish which I will definately make again. I cut about 1/4 head of broccoli into florets and par cooked them in a cover bowl in the microwave for 50 seconds. Just before it was time to eat, I tossed the broccoli in a hot sautee pan with a little olive oil, a sprinkling of hot pepper flakes, the zest of 1/2 lemon and salt and pepper for about 2-3 minutes. Turn off the heat and squeeze about 1 teaspoon of fresh lemon juice over the top. Serve immediately!

Wednesday, February 12, 2014

Broccoli Cauliflower Salad

This salad recipe is really awesome.

Ingredients:

1 cup Broccoli
1 cup Cauliflower
1 cup Carrots
1 cup Cucumber
1 Bunch Green Onion
Fresh Dill
Salt
Mayonnaise

Cut everything in small pieces.

Add mayo and mix well.

Enjoy!!!