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Posts Tagged ‘broccoli’

Broccoli Pesto Pasta

Posted in Easy Weeknight Meals, Main Dish, Pasta, Vegetarian, tagged , , on March 25, 2013 | Leave a Comment »

Pasta with Broccoli Pesto by Kristine's Kitchen

I try my best to make sure that our family eats plenty of fruits and vegetables. The fruit part is easy, but it’s the vegetables that make this task a little more challenging. While William has enjoyed just about every vegetable we’ve given to him, Julia is a different story. She will eat a few bites of cucumber and broccoli, and that’s about it (unless you count tomatoes, which are technically a fruit). I was hopeful that she would like this broccoli pesto pasta, since she does like broccoli (sort of), and she did!

Our whole family loved this pasta, and I know it is one of those recipes that I will make again and again. I made the full recipe, and we enjoyed the leftovers for dinner the second night and lunch on the third day. This is a one-pot meal (plus you’ll need a food processor or blender) because you cook the broccoli, pasta, and then aromatics in the same pot, which helps with dish clean-up. Be sure to serve the pasta with some freshly grated Parmesan, and be ready to add this healthy recipe to your list of keepers!

Broccoli Pesto Pasta

Printable Recipe

Makes about 8 servings

Ingredients:

  • 1 lb. broccoli
  • 1 lb. pasta
  • 2 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • 1 small onion, chopped
  • 3-4 cloves garlic, minced
  • ¼ tsp. red pepper flakes
  • ½ tsp. salt
  • ½ cup Greek yogurt
  • Freshly ground black pepper
  • Grated Parmesan, for serving

Directions:

  1. Bring a large pot of water to a boil. Meanwhile, chop the broccoli crowns into florets. Use a vegetable peeler or knife to remove the tough outer skins of the broccoli stems, and chop the stems into 1/2-inch discs. When the water is boiling, add the broccoli and boil briefly just until fork-tender, about 3-4 minutes. (Or, you can place a steamer basket above the water and steam the broccoli until fork-tender.) Remove broccoli to a bowl, leaving the water in the pot.
  2. Maintain the water at a boil. Add the pasta to the pot and cook according to the package directions until al dente. Reserve 1 ½ cups of the pasta water and then drain the pasta; set aside.
  3. Return the pot to the stove. Add the butter and olive oil to the pot over medium-high heat, heating until the butter is melted. Add the onion to the pot and cook, stirring occasionally, until the onion is tender, about 5 minutes. Stir in the garlic, red pepper flakes, and salt and cook 1-2 minutes more. Return the cooked broccoli to the pan and cook 1-2 minutes more to heat through. Season with pepper to taste.
  4. Transfer the broccoli mixture to a food processor or blender. Pulse in short bursts, scraping down the sides as needed, until the mixture is finely chopped. Add in the Greek yogurt and process until smooth. If needed, add some of the reserved pasta water a little bit at a time just until the sauce is smooth and creamy (be careful not to add too much or the sauce will be watery). Season with freshly ground pepper to taste. In a large bowl or the pot, toss the pasta with the sauce. Serve with freshly grated Parmesan.

Source: Slightly adapted from Smitten Kitchen, via Annie’s Eats.

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Asian Beef and Broccoli {Slow Cooker}

Posted in Beef, Main Dish, Slow Cooker, tagged , , on October 2, 2012 | 1 Comment »

I’m always on the lookout for great slow cooker recipes, especially lately. Things have been busy around here, which you might have guessed if you pay attention to the frequency of my blog posts. Slow cooker recipes are so convenient because I can get dinner started in the morning, and then have less to do during the early evening hour when things always get busy and kids tend to want more attention.

We enjoyed this beef and broccoli dish, and will be making it again soon. I liked the Asian-inspired flavors and the combo of beef, broccoli, and cashews. Plus, when you serve this over brown rice you have a complete meal. If you have time you can add in a green salad, but if you don’t, you’re still getting a serving of veggies from the broccoli.

Asian Beef and Broccoli {Slow Cooker}

Printable Recipe

Makes 6 servings

Ingredients:

  • 1/4 cup orange juice, divided
  • 1/4 cup reduced-sodium soy sauce
  • 1 tbsp. sugar
  • 2 cloves garlic, minced
  • 1 tbsp. minced fresh ginger
  • Nonstick cooking spray
  • 2 1/2 lbs. boneless beef chuck, trimmed of fat and cut into 2-inch pieces
  • 2 1/2 cups frozen broccoli flowerets
  • 1 tbsp. cornstarch
  • 1 tbsp. orange marmalade (I substituted apricot preserves)
  • Freshly ground black pepper
  • 1/2 cup dry-roasted cashews
  • Cooked brown rice, for serving

Directions:

  1. In a bowl, mix 3 tbsp. orange juice, soy sauce, sugar, garlic, and ginger. Coat the inside of a slow cooker with cooking spray. Add beef and soy sauce mixture; stir. Cover; cook on low heat 6 hours.
  2. Just before beef is done, microwave broccoli, covered, on high 4 minutes. Drain any liquid. Transfer beef to a large bowl and shred. Add the broccoli, cover and set aside.
  3. Place a small fine-mesh sieve over a small saucepan. Pour juices from the slow cooker into the pan. In a small bowl, mix cornstarch and 2 tbsp. water. Add to the saucepan. Cook on medium and stir until slightly thickened and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in remaining tablespoon orange juice, marmalade or preserves, and pepper to taste.
  4. Add about half of the sauce and the cashews to the beef and broccoli. Toss to coat. Serve over brown rice with remaining sauce.

Source: adapted from Parents Magazine, September 2012

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Roasted Broccoli

Posted in Side Dishes, tagged , , on March 6, 2012 | 1 Comment »

I can’t say for sure, but I think this might be the first time I ever roasted broccoli. I’m not sure why, but my standby for a quick vegetable side is to throw some broccoli in my steamer pot. After over-steaming and ending up with mushy broccoli one night, I was definitely not in the mood for steamed broccoli the next night but the vegetable planned for dinner that night was, again, broccoli. Rather than changing plans and making a salad, I decided to toss the broccoli with some olive oil, garlic, salt, and pepper and pop it in the oven.

The roasted broccoli was crisp, flavorful, and didn’t remind me at all of the previous night’s mushy broccoli. I have a feeling that I’ll be roasting my broccoli a whole lot more often from now on.

Roasted Broccoli

Printable Recipe

Ingredients:

  • Broccoli, cut into florets
  • Olive oil
  • Garlic, minced (I used two cloves for 2-3 cups of broccoli)
  • Salt and pepper

Directions:

  1. Preheat oven to 400 degrees F.
  2. Place broccoli florets in a baking dish. Drizzle with olive oil and sprinkle with garlic, salt, and pepper. Toss until oil and seasonings are evenly distributed.
  3. Roast broccoli for 12-15 minutes, stirring once or twice, until crisp-tender.

Source: Kristine’s Kitchen

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Broccoli Cheddar Soup

Posted in Easy Weeknight Meals, Main Dish, Soups, Stews, and Chilis, tagged , , on November 13, 2011 | 3 Comments »

Broccoli Cheddar Soup

With the arrival of cooler weather I have been craving soup. Lately I’ve also been wanting a hot meal for lunch, as opposed to my usual sandwich and fruit. So today I decided to make some Broccoli Cheddar Soup for us. I also happened to have a few Honey Yeast Rolls in my freezer. The homemade rolls and soup were just right for a satisfying lunch on a fall day. And the best part is we now have leftover soup to enjoy for lunch the next few days.  :)

One year ago: Autumn Apple and Spinach Salad

Broccoli Cheddar Soup

Printable Recipe

Makes 6-8 servings

Ingredients:

  • 2 tbsp. unsalted butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 3 cups broccoli, cut into small florets
  • 2 medium Yukon gold potatoes, diced small
  • 4 cups low-sodium chicken broth
  • 1 1/2 cups grated cheddar cheese
  • 1/4 cup half n half
  • Salt and pepper

Directions:

  1. Melt butter over medium heat in a large pot or Dutch oven. Add onion and cook 3-5 minutes, until soft. Add garlic and cook 1 minute, until fragrant. Add broccoli, potatoes, and chicken broth.
  2. Bring to a boil and then reduce heat to a low simmer. Cover and cook 10-15 minutes, until broccoli and potatoes are tender.
  3. Remove from heat and stir in cheese until melted. Using an immersion blender, puree the soup until smooth. (Alternatively, you can transfer the soup in batches to a blender or food processor to puree.)
  4. Stir in half n half and season with salt and pepper to taste. Heat over low heat, if necessary.

Recipe is a Kristine’s Kitchen original.

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Sweet and Sour Chicken and Broccoli Stir-Fry

Posted in Chicken, Main Dish, tagged , , , , on August 27, 2011 | 2 Comments »

Sweet and Sour Chicken and Broccoli Stir-Fry

Whenever I cook an Asian-inspired meal, such as a stir-fry, lettuce wrap, or this salmon, I wonder why I don’t use Asian flavors more often in my kitchen. There are so many recipe possibilities to try, and they usually turn out flavorful and much more healthful than what you might order at a restaurant.

This stir-fry with sweet and sour sauce was delicious. The chicken was tender, the vegetables crisp, and the sauce sweet and tangy. Served with brown rice, it was a satisfying meal, and the leftovers were great for lunch the next day. As I’ve found with most stir-fry recipes, the ingredients do take some time to prep but once you finish chopping and mixing all of the components the actual cooking time is minimal.

Sweet and Sour Chicken and Broccoli Stir-Fry

Printable Recipe

Makes 4 servings

Ingredients:

For the chicken:

  • 2 tablespoons toasted sesame oil (I used olive oil)
  • 1 tablespoon cornstarch
  • 1 tablespoon all-purpose flour
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons Chinese rice cooking wine, dry sherry, or dry white wine (in a pinch you can just use water)
  • 12 ounces boneless, skinless chicken breasts (about 2), trimmed and sliced thin against the grain (slice each chicken breast lengthwise into thin slices, and then cut the long slices in half so that all pieces are approximately the same size)

For the stir-fry:

  • 3 scallions, sliced thin
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon canola oil
  • 1 small bunch broccoli (about 1 pound), cut into 1-inch pieces
  • 1/4 cup water
  • 2 carrots, peeled and cut into matchsticks

For the sweet and sour sauce:

  • 6 tablespoons red wine vinegar
  • 6 tablespoons orange juice
  • 6 tablespoons sugar
  • 3 tablespoons ketchup
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt

Directions:

  1. For the chicken: Combine the sesame oil, cornstarch, flour, soy sauce, and wine in a bowl, stir in the chicken, and marinate for at least 10 minutes or up to 1 hour.
  2. For the stir-fry: Combine the scallions, garlic, ginger, and 1 teaspoon of the canola oil in a bowl.
  3. To make the sweet and sour sauce, whisk all ingredients together in a bowl and set aside until ready to use.
  4. Heat 1 teaspoon more canola oil in a 12-inch nonstick skillet over high heat until just smoking. (My skillet is not nonstick, so I added a little more oil.) Add the chicken, break up any clumps, and cook until lightly browned on all sides but not fully cooked, about 2 minutes. Transfer to a clean bowl, cover, and set aside.
  5. Add the remaining teaspoon canola oil to the skillet and return to high heat until shimmering. Stir in the broccoli. Add the water, cover, and steam until the broccoli is bright green and begins to soften, about 2 minutes.
  6. Uncover and allow the water to evaporate, 30 to 60 seconds. Stir in the carrots and cook until the vegetables are crisp-tender, 3 to 4 minutes.
  7. Clear the center of the skillet, add the garlic mixture, and cook, mashing the mixture into the pan, until fragrant, 15 to 30 seconds. Stir it into the vegetables.
  8. Return the chicken, with any accumulated juice, to the skillet. Whisk the sauce to recombine, then add to the skillet. Simmer, tossing constantly, until the chicken is cooked through and the sauce has thickened, 30 seconds to 2 minutes. Serve with brown rice.

Recipe adapted from The America’s Test Kitchen Healthy Family Cookbook

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