Ina’s Parmesan Roasted Broccoli

broccoliJust back from Niobrara, where we had some amazing meals in our cabin, especially the dinner where Ali grilled steaks!

These were ridiculously good steaks – and since we’re from Nebraska, that’s saying something.  I need to ask Ali to share his method – they were so delicious.

Anyway, nothing goes better with a great steak than Ina’s Parmesan Roasted Broccoli (I’ve included the original link for those who want it, but am including the version I made below.)

Even if you don’t like broccoli, you will love this. My kids are not huge broccoli fans and they gobbled it up!

Ingredients:

4-5 lbs. broccoli, cut into florets
4 big garlic cloves, peeled and sliced thinly
Olive Oil
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Zest of one large lemon (1 1/2 Tbsp?)
Juice of that large lemon (2-3 Tbsp?)
1/3 cup chopped, pan-roasted walnuts
1/3 cup good Parmesan Cheese
4 Tbsp fresh basil leaves, julienned

Preheat oven to 425 degrees.

Cut broccoli into 1-2″ florets, leaving a longer piece of stem on each one. You’ll end up with about 8 cups of florets. (Don’t throw away the leftover, big stems!  Instead peel them and munch on them raw or roast them, too.  They have a lovely, delicate flavor.) Lay all out on a large baking sheet, and sprinkle the garlic slices on top. Drizzle with olive oil and add salt and pepper.

Roast for 25 – 30 minutes until the broccoli is crisp-tender and bits are just starting to brown. (Test the florets – I ended up needing an extra 5 minutes or so.)

While the broccoli is roasting, heat the walnuts in a sauce pan on medium heat, shaking frequently (think popcorn) until they start to get a nice, toasty smell. Remove from heat and put in a medium-sized bowl.

Once the walnuts have cooled a bit, add a Tbsp or so or Olive Oil, along with the lemon zest and lemon juice, reserving about 1 Tbsp of lemon juice. Stir gently.

When Broccoli is finished cooking, remove it from the oven and spread it out on a large platter. Drizzle the walnut mixture over and gently toss the broccoli. Then sprinkle the fresh basil and Parmesan on top, with an extra squeeze of the lemon juice. Delish!

Advertisements

Caprese Toast!

I’ve got beautiful tomatoes, basil growing like crazy in the garden and fresh mozzarella – so naturally I think of Caprese Salad. But we wanted something a little more for supper.  We love BLTs and I thought, why not Caprese Toast?

We made this for supper and it was to die for. The Balsamic Mayonnaise is ridiculously good.  (We were all sneaking back into the kitchen and dipping the leftover tomatoes and Mozzarella into the Balsamic Mayonnaise to eat right over the counter – it was that good.)

Love when something turns out so delish and so easy!

Ingredients

Good, hearty bread for toasting (whole wheat or oatmeal)
Fresh Mozzarella, sliced
Fresh Basil, roughly sliced
Ripe tomatoes, halved and cut into slices
Arugula

Balsamic Mayonnaise:

2 Tbsp Balsamic Vinegar
2 Tbsp Olive Oil
1/4 cup good Mayonnaise
1/8 tsp garlic powder
1 tsp mustard
1/4 to 1/2 tsp sugar  (add less and taste to see if it needs more)
1/8 tsp kosher salt
several grinds of black pepper

Mix balsamic mayonnaise ingredients well in a small bowl, and set it out with bowls of Mozzarella, basil, tomatoes and arugula.

Toast bread and smear with the Balsamic Mayonnaise. Top with a layer of Mozzarella, then tomatoes and basil. Drizzle a little more mayonnaise, and then add a layer of Arugula. Spread more mayonnaise on a second piece of toast, and top the sandwich.

This is a rather messy sandwich to eat, with the mayonnaise dripping out, but soooooo good!

We’ll be eating this often – I can guarantee that!

Tex-Mex Black Bean, Roasted Pepper and Rice Supper

A great vegetarian skillet supper that was simple, delicious and hearty. I didn’t really have anything much in mind for supper tonight and threw something together from what I had in the pantry and fridge. Maya loved it and I’d definitely make it again.

Ingredients

1 onion, chopped
1-2 Tbsp Olive Oil
1 Tbsp crushed Garlic
1 bag frozen fajita peppers from Trader Joe’s, or 2 fresh peppers cored and sliced into 1/4″ strips
2 Tbsp taco seasoning mix  (I used McCormicks.)
1 can black beans, drained but not rinsed
1/4 cup salsa
1 tsp salt
1/2 tsp black pepper
3 cups cooked rice
1 cup Mexican or cheddar cheese

Heat oil in a skillet and saute onions until softened. Add garlic and saute for a few minutes. Add frozen fajita peppers and taco seasoning mix and saute until the liquid from the frozen peppers is mostly gone. Add the black beans, salt and pepper and the salsa. (You can add a little water if anything is sticking to the bottom of the skillet.) Cook for another 5-6 minutes stirring occasionally until the black beans are warmed through. Dump in the rice and fold the bean mixture and rice together, cooking for a few minutes until the rice is warmed. Sprinkle the cheese on top, remove from the heat and cover for a couple of minutes.

Serve hot with a simple arugula salad. Yum!

Leave off the cheese for a vegan version.

Roasted Chicken and Fennel with Garlic, Lemon, Capers, Rosemary and Thyme

I first made this recipe in 2014, and wrote “Yum-Oh!!!” on the side. (Yes, I was in a Rachael Ray phase for a while.) The original recipe is from Eden Grinshpan from Everyday Food. I made a version of it for supper a couple of nights ago, doubling the marinade and adding veggies that were at the use ’em or lose ’em stage. The marinade is super flavorful and very easy. It made a great supper with Corn Pudding, but roasting potatoes with the chicken and veggies would be good, too.

Ingredients

4 Tbsp of crushed garlic*
2 Tbsp capers, drained
1 Tbsp of dried Thyme
1 tsp of dried Rosemary leaves
1 whole lemon with peel, very thinly sliced
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup of lemon juice

Boneless, skinless chicken thighs 3-4 cut into thinner cutlets
2 fennel bulbs, each cut into 8 wedges  (easier to eat that way), plus any greens growing out of the top.
4 stalks of asparagus, cut into bite-sized segments
4 carrots, scrubbed, but not peeled, cut into bite sized pieces

Mix all marinade ingredients. Pour a little into a 10×13 baking dish, and lay chicken down. Add fennel and asparagus, and drizzle all well with the marinade.  Toss lightly in the marinade.  It would probably be smart to let it sit for a bit, but I just popped everything  into a preheated 375 degree oven. Bake for 35-40 minutes. It’s delicious and the whole lemon slices are ridiculously tasty!

I think you could use just about any sturdy vegetable you have on hand. The original recipe also called for 1/2 cup Kalamata Olives, which I didn’t have, but which would probably be pretty good.

*I buy a bag of peeled garlic from Costco and puree them in the food processor with just a little olive oil. Scoop the puree into gallon ziplock bags, and smooth it into thin flat layers before putting them in the freezer. Then just break off chunks whenever you need garlic.  Be careful not to make the layers too thick or they won’t break easily!

Corn Pudding

Ree Drummond’s recipe for Corn Pudding is amazingly good.  I made it for supper the other night and we couldn’t leave it alone!  I did make some very slight changes, but mostly it is pure Ree.

Ingredients

4 strips bacon or turkey bacon, diced
1 medium onion, diced (Ree used sweet onion)
1 cup flour
3/4 cup yellow corn meal
3/4 sugar
1.5 Tbsp Baking Powder
1.5 tsp Kosher salt
1/4 tsp garlic powder
5 eggs
1.5 cups half & half
1/2 cup melted butter
2.5 cups fresh or frozen corn (I used a bag of Trader Joe’s frozen roasted corn)

Preheat oven to 350 degrees.

Saute bacon in a large, oven-proof skillet. (I used my cast iron skillet.) Once bacon is soft, add onions and saute until onions are soft. You can remove any extra bacon drippings, but it does add wonderful flavor and I left it in.  Once cooked, remove from heat and let cool slightly. Add the corn in and mix gently.

In a mixing bowl, mix the dry ingredients. In another mixing bowl, mix the eggs, half & half and butter. Gently blend the wet ingredients into the dry, stirring just until blended and there are no large dry lumps. Pour the mix into the skillet, and fold the onion, bacon and corn into the mix.

Bake for 30-35 minutes, until the center is just set. If you’re making it in a cast iron skillet, you will probably need the longer cook time. The roasted corn has a wonderful flavor but looks pretty awful when you cook it. If you are making this dish and need it to look pretty – just use regular frozen corn.

Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice

Our friend Sharon recently served us this incredibly delicious Vegeterian/Vegan dish and was kind enough to share the original recipe with me, from CookieandKate.com. I made it almost exactly as shown, and then a couple nights later used the leftover peanut sauce as a dipping sauce for oven-roasted sweet potatoes. It is so delicious and uses ingredients you probably have in your pantry already.

INGREDIENTS

Spicy Thai Peanut Sauce

½ cup creamy peanut butter
¼ cup soy sauce (Can use Tamari to be gluten-free)
1/4 cup apple cider vinegar
2 and 1/2  Tbsp honey (or agave nectar, to taste)
1 tsp grated fresh ginger
2 cloves garlic, crushed
¼ tsp red pepper flakes
2 Tbsp water

Roasted vegetables

2 sweet potatoes, peeled and sliced into 1 inch long, ½ inch wide chunks
1 red bell pepper, cored, deseeded, and sliced into bite-sized strips
about 2 Tbsp olive oil (or coconut oil)
1/2 tsp cumin powder (I used more than original recipe.)
1 tsp Sea salt (to taste)

Rice and garnishes

1 1/2 cup jasmine rice (could use any rice, really)
3 green onions sliced into thin rounds (green and white parts)
Handful cilantro, chopped
Handful peanuts, crushed

Sriracha sauce on the side (optional)

INSTRUCTIONS

Preheat the oven to 425 degrees.

In a medium bowl, mix 2 Tbsp of olive oil, salt and cumin. Put the sweet potatoes in a roasting pan and drizzle with about 2/3 of the oil. Drop the peppers in the remaining oil and toss them. You’ll add them to the pan a bit later.

Spread the sweet potatoes out, but leave about 1/4 of the pan empty. Bake for 15 minutes and toss. Then add the peppers in the empty space and continue roasting for another 20 minutes.  Check to be sure the potatoes are cooked and the peppers are soft and starting to caramelize.

In the meantime, cook the rice. Add 1 1/2 cups jasmine rice and 1 tsp kosher salt to a pot. Add a bit less than three cups of water and bring to the boil. Reduce heat to low and cover and cook for 25 minutes. Fluff with a fork.

Make the sauce: in a bowl, whisk together the sauce ingredients. If the sauce is too thick whisk in a little more water.

To serve: Spoon rice onto a large serving dish, and top with sweet potatoes, then peppers, a nice heavy drizzle of sauce, and sprinkle chopped green onions, cilantro and peanuts. Serve any extra sauce in a little pitcher.

To serve it as a dipping sauce for sweet potato fries, just gently stir in the onions, cilantro and peanuts. So good!

Spicy Garlic & Lime Shrimp

We made these last week on vacation and they were so delicious! I found the recipe on Food.com and we had them with rice and some other vegetables. (Can’t remember which vegetables, I can only remember the flavor of the shrimp!)

2 Tbsp butter
1 clove garlic, crushed or 1/2 tsp garlic powder
24 large shrimp (about 1 pound) peeled with tails on. (Can use fresh or frozen.)
1 lime, halved

Seasoning Mix:

3/4 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp dried parsley flakes
1/4 tsp garlic powder
1/4 tsp paprika
1/4 tsp dried thyme
1/8 tsp onion powder

Blend seasoning mix in a small bowl. If shrimp are frozen, wash them in cool water until they’ve thawed fairly well and you can peel them.

Melt butter in a large skillet over medium heat. Add garlic and stir well, then immediately add the shrimp.

Squeeze the juice of the lime over the shrimp, and dump all the seasoning in and blend quickly to coat all sides of the shrimp. Cook shrimp 5-8 minutes stirring from time to time until they start to brown. Cook both sides.

Serve with fresh lime wedges.