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Banana Muffins from Sisters Café
1/2 lb melted butter
2 eggs
3/4 c milk
1 c bananas
2 t vanilla
3 c flour
2 c sugar
2 t baking powder
1/2 t salt
1 c coconut
1 c chopped walnuts
1 c good granola
Preheat oven to 400 degrees. Lightly grease muffin tins.
Blend together all wet ingredients. Mix in separate bowl the dry ingredients. Stir wet ingredients into wet, until just mixed. Generously scoop into tins, bake until toothpick comes out clean, 12-15 minutes.
Baby Bok Choy w/Sesame
Oil Vinaigrette
8 cups chopped baby bok choy and other salad greens, mixed
2 scallions, thinly sliced
2 cloves minced garlic
1T minced ginger
2t rice vinegar
2T sesame oil
1/2t salt
1T toasted sesame seeds
In small bowl, whisk together vinegar, oils, salt, garlic and ginger. Adjust to taste. Pour over salad. Add sesame seeds and scallions. Toss well.
Vinegared Beets Nested in their Greens
1 bunch beets
1 1/2 T butter or olive oil
Salt and pepper
2t balsamic or sherry vinegar
Remove the greens from the beets, and steam until tender (this can take quite a while); peel off the skins and set aside. Discard any greens that don’t look up to snuff, along with the stems. Steam until tender, about 5 minutes, then toss with half the butter and season with salt and pepper. Arrange greens in a nest on a plate. Slice the beets into wedges. In another pan, heat the beets with the remaining butter. Add the vinegar and shake the pan until it evaporates. Spoon the beets into the center of the greens and serve.
Vegetarian Cooking for Everyone, Deborah Madison
Spicy Broccoli Saute
1lb broccoli
1lb cauliflower (if on hand)
2-3 shallots
2 carrots
1 small knob fresh ginger
1 hot pepper
4 cloves garlic
3T peanut oil
Chili pepper flakes
Salt and pepper
1/2t cumin
1 1/2 t mustard seed
Break broccoli and cauliflower florets into small pieces. Peel and dice shallots fine. Peel and slice carrots, parboil for about 1 minute and drain. Peel and juliennes ginger. Chop hot pepper very fine. Peel and chop garlic. Heat oil in large sauté pan. When it is hot, add cauliflower and sauté until it has browned slightly. Add chili pepper flakes. Continue to sauté over medium heat, adding broccoli and shallots, tossing regularly. Add salt and pepper, cumin, and mustard seed. Add carrots, ginger, hot pepper and garlic. Taste and adjust for seasoning. Garnish with sprigs of cilantro and serve. Chez Panisse Vegetables
Eggplant, Tomato and Basil Pizzas
1 thinly sliced eggplant
1/4 cup olive oil
3 cups grated mozzarella cheese
2 pre-baked pizza crusts
1 1/2 lbs tomatoes, chopped
6 oz goat cheese, crumbled
15 garlic cloves, very thinly sliced
1 1/2 c thinly sliced basil leaves
Preheat broiler. Arrange eggplant slices on large baking sheet. Brush oil over both sides of eggplant. Season with salt and pepper. Broil until eggplant is tender and begins to brown, turning occasionally, about 6 minutes. Cool. Place 2 large baking sheets in oven on separate racks and preheat to 500°F. Sprinkle 1 cup mozzarella cheese over each pizza crust. Top with eggplant slices, chopped tomatoes, goat cheese, garlic slices and fresh basil. Sprinkle remaining mozzarella cheese over pizza. Transfer pizza to preheated baking sheets in oven. Bake until cheese melts and pizza edges are brown and crisp, about 12 minutes. Transfer to work surface. Let stand 10 minutes.
Pasta with Roasted Eggplant and Basil
4 cups eggplant, cut into 1-inch pieces
2 tablespoons olive oil
1 medium onion, chopped fine
2 garlic cloves, minced
1 medium red bell pepper, sliced thin (optional)
1/2 pound tomatoes, seeded and chopped
2 teaspoons balsamic vinegar, or to taste
1/2 pound rotelle or ziti
1/4 cup ricotta cheese
1/4 cup chopped fresh basil leaves
freshly grated Parmesan cheese to taste
Preheat oven to 450°F. In a jelly-roll pan toss eggplant with 1 tablespoon oil and salt and pepper to taste and roast in oven, shaking pan occasionally, until golden and tender, 15 to 20 minutes. While eggplant is roasting, in a heavy skillet cook onion, garlic, and bell pepper with salt and pepper to taste in remaining tablespoon oil over moderate heat, stirring, until softened. Add tomatoes and simmer, covered, stirring occasionally, until tomatoes and pepper are tender, 10 to 15 minutes. Stir in vinegar and roasted eggplant. In a kettle of boiling salted water cook pasta until al dente and drain well, reserving about 3/4 cup cooking water. In a bowl toss pasta well with sauce, ricotta, basil, Parmesan, salt and pepper to taste, and enough reserved cooking water to reach desired consistency
Green Beans Braised with Tomato and Basil
3 T extra-virgin olive oil
1 c finely chopped onion
2 garlic cloves, minced
1 1/2 lbs green beans, trimmed
2 large plum tomatoes, finely chopped (about 1 cup)
1 cup fresh basil leaves
1/2 cup water
Heat oil in large nonstick skillet over medium heat. Add onion and garlic and sauté until onion softens slightly, about 5 minutes. Add green beans, tomatoes, basil leaves, and 1/2 cup water. Cook until beans are crisp-tender, stirring and tossing occasionally, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.
Green Beans with Bacon and Bell Pepper
3 bacon slices, coarsely chopped
1/2 lb trimmed, halved green beans
A few mini bell peppers, cut lengthwise into thin strips
1/2 c canned low-salt chicken broth
(The bacon can be replaced with smoked tempeh, and the chicken broth with vegetable broth or water to make a vegetarian recipe.) Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towel and drain. Pour off all but 1 tablespoon drippings from skillet. Add green beans and bell pepper to skillet. Toss vegetables over medium-high heat until coated with drippings, about 1 minute. Add broth. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with bacon and serve.
GREEN BEAN, RED ONION, AND ROAST POTATO SALAD WITH
ROSEMARY VINAIGRETTE
1 ½ lbs red potatoes
1/3 cup olive oil
1 garlic clove
1/8 cup red-wine vinegar
1/2 tablespoon fresh rosemary leaves 1/2 red onion, sliced thin lengthwise
1 pound green beans, trimmed and cut
12 Kalamata olives, pitted and halved
Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat half of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently.
Beet Green Pasta
1/4 c currants
1 bunch beet greens
½ small bunch mint
1 red onion
1 to 2 garlic cloves
1 bay leaf
¼ c olive oil
½ lb pasta
salt and pepper
Cover currants with boiling water, soak for 15 minutes, drain. While currants are soaking, wash beet greens, strip the leaves from the stems and cut leaves into a chiffonade. Chop stems into 2-inch lengths. Stem the mint, wash leaves, and chop into chiffonade. Put on a pot for the pasta. Peel and finely chop both onion and garlic. Sauté with the bay leaf over medium heat in half the olive oil until translucent. Add the beet leaves and stems and the currants and cook 5 minutes more, covered. Meanwhile, when the water has come to a boil, add the pasta. Uncover the beet greens, season with salt and pepper, and add the mint leaves. When the pasta is cooked, drain it and toss well with the sauce, moistening it with a ladle of the pasta water and the rest of the olive oil. If desired, add a splash of vinegar and/or a dash of cayenne.
Roasted Beet Salad with Beets Greens
6 tablespoons extra-virgin olive oil
2 1/2 tablespoons red wine vinegar
1 tablespoon minced garlic
I bunch beets with greens
1 cup water
2 tablespoons chopped drained capers
3/4 cup crumbled feta cheese (about 3 ounces)
Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper. Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper. Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely. Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.
Carrot and Beet Salad with Ginger
Vinaigrette
1/4 cup minced shallot
2 T minced peeled ginger
1 garlic clove, minced
1/4 cup rice vinegar
1 tablespoon soy sauce
1/2 t toasted sesame oil
Tabasco to taste
1/2 cup olive oil
4 c finely shredded carrots
4 c finely shredded peeled raw beets
In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and
Tabasco
. With motor running add olive oil in a stream and blend until smooth. In separate bowls toss carrots with half of the dressing and beets with remaining half. Serves 6
Beet Borscht
4 large beets with tops
1 medium onion, thinly sliced, slices quartered
1 t. salt
2 cloves garlic, minced
Juice of 1 lemon, rinds reserved
3 quarts (3 liters) water
1 lb.(453 gr) unpeeled potatoes, cut into bite-size pieces
1 T. light vinegar (rice, apple cider)
Salt to taste
Date sugar, dehydrated maple sugar or maple syrup to taste, starting with 1 or 2 t.
Lemon juice to taste
Cut off beet greens. Wash, chop, and set aside. Peel beets, coarsely shred in food processor or with hand grater, and put them into a stock pot. Add onion, salt, garlic, lemon, and water to stock pot including reserved lemon rinds. Cover and bring to a boil over high heat. Turn heat down to medium, and simmer gently for about 20 - 25 minutes. Add potatoes and vinegar to stock pot along with reserved beet greens. Cook 8 - 10 minutes on medium-high heat or until potatoes are soft. Adjust seasonings with salt, date sugar, and lemon juice. Borscht should have a sweet and sour flavor. Since everyone's palate is just a little different, it may take a some playing with the salt, date sugar, and lemon juice to reach that perfect balance of flavor. Your palate will be your guide. Serves 6 - 8.
Beet and Carrot Pancakes
1 1/3 cups (packed) coarsely shredded peeled beets
1 cup coarsely shredded peeled carrots
1 cup thinly sliced onion
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all purpose flour
3 tablespoons olive oil
Low-fat sour cream
Preheat oven to 300°F. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well. Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes. Serve pancakes with sour cream.
Pretty Beets and
Carrots
2 raw beets, peeled
2 carrots, peeled
1 walnut sized piece of fresh ginger root
2T vegetable oil
3T cider vinegar
1 clove garlic
Salt and pepper
1/4c minced scallions
6 red lettuce leaves
Coarsely grate beet and carrot. Place in separate bowls and set aside. Grate ginger and combine with oil, vinegar and minced garlic. Toss the beets with half the dressing and add salt and pepper to taste. Mix together carrots, scallions and remaining dressing. Add salt and pepper to taste. Arrange lettuce on a plate, mound carrots in the center and spoon the beets around it. Serve chilled or at room temperature.
ROASTED BEET SALAD WITH
ORANGES
AND BEET GREENS
The delicate beet greens — which are an excellent source of potassium, folic acid, and magnesium — make this dish even more healthful.
6 medium beets with beet greens
2 large oranges
1 small sweet onion, cut through root end into thin wedges
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon grated orange peel
Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl. Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut and peel white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour.
Can be prepared in 45 minutes or less but requires additional unattended time.
1 bunch beets, trimmed, leaving 2 inches of the stem ends intact
1/2 cup finely grated peeled fresh horseradish or 1/3 cup drained bottled horseradish
2 tablespoons sugar
2 tablespoons wine vinegar
3 tablespoons water
In a kettle cover the beets by 2 inches with cold water, bring the water to a boil, and simmer the beets, covered, for 20 to 30 minutes, or until they are tender. Drain the beets and under cold water slip off and discard the skins and stems. Cut the beets into wedges, in a bowl combine them well with the horseradish, the sugar, the vinegar, the water, and salt and pepper to taste, and let them marinate, covered and chilled, for at least 8 hours and up to 3 days.
Twice Cooked Beet in Chianti Glaze
8 2 1/2-in-diameter beets, trimmed, scrubbed
4 tablespoons extra-virgin olive oil
2 medium leeks (white and pale green parts), halved lengthwise, thinly sliced
2 cups Chianti or other dry red wine
2 tablespoons (1/4 stick) butter
Preheat oven to 450°F. Toss beets with 2 tablespoons oil in 13x9x2-inch glass baking dish. Roast beets uncovered until tender when pierced with knife, about 1 hour. Cool beets slightly, then slip off peel. Cut beets into quarters.
Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add leeks and sauté until translucent and tender, about 12 minutes. Add beets to skillet; sprinkle with salt and pepper. Sauté 5 minutes. Add Chianti and bring to boil. Reduce heat to medium and simmer until wine almost evaporates and glaze coats beets, stirring occasionally, about 15 minutes. Add butter and stir until melted. Season to taste with salt and pepper. Transfer to bowl and serve. Makes 6 servings.
ROASTED BEETS AND CARROTS
Active time: 35 min Start to finish: 2 1/2 hr
6 medium beets( trimmed, leaving 1 inch of stems attached)
about 2 lb carrots, cut diagonally into 3/4-inch-thick slices
2 tablespoons olive oil
Preheat oven to 425°F. Wrap beets tightly in foil, making 2 packages, and roast in middle of oven until tender, about 1 1/4 hours. Toss carrots with oil and salt and pepper to taste in a shallow baking pan. Remove beets from oven and roast carrots in middle of oven until tender, about 20 minutes. While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut each beet into 6 wedges. Add beets to carrots, tossing to combine, and roast until beets are hot and carrots are very tender, about 15 minutes more. www.epicurious.com
BEETS IN
ORANGE
SAUCE
4 large beets, trimmed
1 cup orange juice
2 tablespoons sugar
2 tablespoons (1/4 stick) butter
1 tablespoon minced orange peel (orange part only)
2 teaspoon red wine vinegar
Preheat oven to 400°F. Wrap 2 beets together in foil. Repeat with remaining beets. Place on baking sheet. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets. Cut each into 8 wedges. Combine beets and remaining ingredients in medium non-aluminum saucepan. Simmer over medium heat until sauce is syrupy, stirring often, about 8 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill. Re-warm over low heat, stirring often.) Serve hot.
Stir-Fried Bok Choy with Ginger
1 (2-inch) piece ginger, peeled
3/4 lb baby bok choy
1/4 cup chicken or veggie broth
1 t Chinese rice or medium-dry Sherry
1 t soy sauce
1/2 t cornstarch
1/2 t salt
1/4 t sugar
1T vegetable oil
1/2 t Asian sesame oil
Accompaniment: steamed white rice
Cut half of ginger into very fine matchsticks and reserve. Grate remaining ginger and squeeze pulp with your fingers to yield 1 teaspoon liquid, then discard pulp. Remove any bruised or withered outer leaves from bok choy. Trim 1/8 inch from bottom of each bok choy, then cut each head into quarters. Wash bok choy in cold water and dry until dry to the touch. Whisk together ginger juice, broth, rice wine, soy sauce, cornstarch, salt, and sugar in a small bowl until cornstarch is dissolved. Heat wok over high heat. Pour oil down side of wok, then swirl oil, tilting wok to coat sides. Add ginger matchsticks and stir-fry 5 seconds. Add bok choy and stir-fry until leaves are bright green and just limp, 1 to 2 minutes. Stir broth mixture, then pour into wok and stir-fry until vegetables are crisp-tender and sauce is slightly thickened, about 1 minute. Remove from heat and drizzle with sesame oil, then stir to coat. Makes 4 side-dish servings.
Braised Baby Bok Choy
1 cup chicken or vegetable broth
3 tablespoons unsalted butter
3/4 lb baby bok choy, trimmed
1/2 teaspoon Asian sesame oil
Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered. Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy. Makes 2 servings.
Miso Soup with Baby Bok Choy
(This recipe is for one serving, quick and easy and healthy. We use it on low energy days or in place of chicken noodle soup when not feeling well)
Heat 8-12 oz of water in a teapot or small saucepan to almost boiling (boiling water will kill the beneficial enzymes present in miso). Pour the water into a large mug with 1T miso (any kind is fine). Mix in finely shredded baby bok choy, minced scallions and small cubes of firm tofu. The bok choy is so tender, it will be soft enough to eat once the miso has dissolved, and water cooled to eating temperature.
Bok Choy w/Roasted Peanuts
3T raw peanuts
2T roasted peanut oil
1/4t red pepper flakes
Salt
Approx. 1 1/2 lb baby bok choy
2T peanut oil
4 cloves minced garlic
4t minced ginger
2T soy sauce
1t cornstarch mixed w/ 3T water
1t roasted peanut oil
Fry the peanuts in 2t roasted peanut oil until golden; chop with the pepper flakes and a few pinches of salt and set aside. Slice bok choy stems into 1 inch pieces; leave the leaves whole; Set the wok or sauté pan over high heat; add 2 T peanut oil and roll it around sides; when hot, add garlic and ginger; stir-fry for 1 minute; add bok choy and a few pinches of salt and stir fry until wilted and glossy; add soy sauce and cornstarch anf stir fry for 1-2 minutes more or until leaves are shiny and glazed; add crushed peanuts, toss and serve over a bed of rice or noodles.
Vegetarian Cooking for Everyone, Deborah Madison
Broccoli with Pine Nuts and Raisins
1 tablespoon olive oil
1/4 cup pine nuts
1 garlic clove, minced
1 bunch broccoli, cut into florets
1/3c dry sherry or white wine
1/4 cup (golden) raisins
In extra-large skillet over medium heat, heat olive oil. Add pine nuts and toast, stirring constantly, until fragrant and just barely golden, 1 to 2 minutes. Add garlic and sauté 1 minute more. Add broccoli, sherry, and raisins and cover pan. Cook, stirring occasionally, until broccoli is tender, 7 to 10 minutes. Season with kosher or coarse sea salt and freshly ground pepper and serve. (Pecans, walnuts, or hazelnuts can be substituted for the pine nuts.) Makes 4 servings.
STIR-FRIED BROCCOLI WITH PICKLED RED ONIONS
1-2 onions, cut into quarters and sliced thin
1/4 c red-wine vinegar
3/4 t salt
1 large bunch broccoli, lower 3 inches of stems discarded
1/4 c vegetable oil
In a small saucepan, bring onions, vinegar, and salt to a boil, covered, and remove pan from heat. Cool onion mixture, uncovered, and drain. Bring a kettle of salted water to a boil for broccoli. Cut broccoli into 2 1/2-inch florets and cut remaining stems into 1/4-inch-thick slices. Blanch florets 3 minutes and drain well in a colander. In a large skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté half of florets and stems with salt to taste, stirring occasionally, until crisp-tender, 3 to 5 minutes, transferring to a bowl. Sauté remaining florets and stems in remaining 2 tablespoons oil in same manner. Sprinkle broccoli with pickled red onions.
Lemon Buttered Broccoli Spears
1 bunch broccolicut into spears
3 tablespoons unsalted butter
fresh lemon juice to taste
freshly grated lemon zest
In a steamer set over boiling water steam the broccoli, covered, for 4 minutes, or until it is crisp-tender. In a skillet heat the butter over moderate heat until the foam subsides, in it toss the broccoli until it is coated well, and sprinkle the broccoli with the lemon juice, salt and pepper to taste, and zest.
Steamed Broccoli with Olive Oil and Parmesan
1 bunch broccoli, stems discarded
3 tablespoons extra-virgin olive oil
1 1/2 oz finely grated Parmigiano
Cut broccoli into 1 1/2- to 2-inch-wide florets. Peel stem and cut lengthwise into 1/3-inch-wide sticks. Steam broccoli in a steamer rack set over boiling water, covered, until tender, 5 to 6 minutes. Transfer to a bowl and toss with oil, cheese, and salt and pepper to taste.
Penne with Broccoli and Mushrooms
4 cups broccoli florets (about 1 bunch)
1/4 cup olive oil
8 ounces mushrooms, sliced
6 large garlic cloves, minced
3/4 cup whipping cream
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon dried crushed red pepper
12 ounces penne or other tubular pasta, freshly cooked
3/4 cup freshly grated Parmesan
Steam 4 cups broccoli florets until crisp-tender. Rinse under cold water. Drain. Heat oil in heavy large skillet over medium-high heat. Add mushrooms and garlic and sauté until mushrooms are almost tender, about 5 minutes. Add cream, thyme and red pepper and bring to boil. Add pasta and broccoli and cook until pasta is coated, tossing gently, about 3 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.
Broccoli Pancotto
Leave it to the Italians to come up with such a delectable, imaginative way to round out a meal. Literally "cooked bread," pancotto is the cold-weather counterpart of panzanella,
Italy
's summer bread salad.
6 ounces dense country-style French bread, cut into 1-inch cubes (about 4 cups)
1/6 cup olive oil
1 to 2 small dried chilies
1 large garlic clove, flattened, peeled
1 1/4 pounds broccoli, cut into florets (about 4 cups)
1/2 cup water
3/4 teaspoons coarse sea salt
Preheat oven to 450°F. Place bread cubes on baking sheet. Bake until bread is lightly toasted, about 5 minutes. Set aside. Heat oil in heavy large deep skillet over medium heat. Add chilies and garlic and sauté until fragrant, about 2 minutes. Add broccoli florets, water, salt, and toasted bread cubes. Toss to coat. Cook uncovered until bread absorbs water and broccoli is crisp-tender, tossing often, about 20 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.
Mixed Green and Broccoli Salad with Dried Cranberries
4 cups broccoli florets (from about 1 1/2 pounds broccoli)
1/4 cup red wine vinegar
1/4 cup honey
1 garlic clove, minced
3/4 cup thinly sliced red onion
6 tablespoons dried sweetened cranberries
About 5 cups washed mixed salad greens
Steam broccoli until crisp-tender, about 4 minutes. Rinse under cold water; drain. Whisk vinegar, honey, and garlic in large bowl to blend. Season to taste with salt and pepper. Add red onion and cranberries to dressing. Let stand until onion softens slightly, about 30 minutes. Add broccoli and mixed greens to onion mixture and toss to coat. Sprinkle with pepper.
Sesame Broccoli Salad
1 T soy sauce
1 T rice vinegar
1 T oriental sesame oil
1 T honey
1 bunch broccoli florets
1/4 cup sesame seeds
Whisk soy sauce, vinegar, oil and honey in large bowl until blended. Season to taste with salt and pepper. Steam broccoli florets until crisp-tender, about 5 minutes. Cool. Stir sesame seeds in heavy large skillet over medium heat until golden, about 5 minutes. Transfer to small bowl; cool. Mix broccoli and half of sesame seeds into dressing. Let marinate at room temperature at least 30 minutes or up to 2 hours, tossing occasionally. Transfer broccoli to platter. Pour dressing over. Sprinkle with remaining sesame seeds.
Broccoli with Olive Oil and Parmesan
1 large bunch broccoli, tough stems discarded
3 tablespoons extra-virgin olive oil
3/4 c grated Parmigiano-Reggiano
Cut broccoli into 1 1/2- to 2-inch-wide florets. Peel stem and cut lengthwise into 1/3-inch-wide sticks. Steam broccoli in a steamer rack set over boiling water, covered, until tender, 5 to 6 minutes. Transfer to a bowl and toss with oil, cheese, and salt and pepper to taste. Makes 4 servings.
Green Beans with Bell Pepper and Bacon
6 bacon slices, coarsely chopped
1 pound green beans, trimmed, cut in half
1 large red bell pepper, cut lengthwise into thin strips
1/2 cup chicken broth, vegetable broth or water
Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towel and drain. Pour off all but 2 tablespoons drippings from skillet. Add green beans and bell pepper to skillet. Toss vegetables over medium-high heat until coated with drippings, about 1 minute. Add broth. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with bacon and serve.
Buckwheat Pasta Primavera
2 1/2 cups broth or water
1 ounce dried shiitake mushrooms
12 sun-dried tomatoes
1 large carrot, cut into matchstick-size
8 oz sugar snap peas, trimmed (snow peas can be substituted)
2 T butter
1 large onion, sliced
1 bell pepper, cut into strips
4 garlic cloves, minced
1/4 cup whipping cream
12 ounces dried buckwheat pasta ( soba noodles)
1 cup grated Parmesan cheese
2 green onions, sliced
Bring broth to simmer in heavy medium saucepan. Rinse mushrooms briefly under cold water. Add mushrooms and sun-dried tomatoes to broth; simmer until tender, about 4 minutes. Using slotted spoon, transfer mushrooms and tomatoes to plate; cool. Add carrot and sugar snap peas to broth and cook until crisp-tender, about 3 minutes.Using slotted spoon, transfer vegetables to another plate. Boil broth remaining in saucepan until reduced to 1/4 cup, about 5 minutes. Reserve broth. Discard mushroom stems. Slice mushroom caps and tomatoes. Melt butter in heavy large skillet over medium-high heat. Add onion; sauté until tender and golden, about 8 minutes. Add bell pepper and garlic; stir until bell pepper is tender, about 4 minutes. Add carrot, sugar snap peas, mushrooms, sun-dried tomatoes, reserved broth and cream to skillet and bring to boil. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, about 4 minutes. Drain. Place pasta in large bowl. Pour vegetables and sauce over pasta. Sprinkle with 1 cup Parmesan; toss to coat. Garnish with green onions. Serve, passing additional Parmesan separately.
Fettuccine with Broccoli, Roasted Peppers and Olives
2-3 roasted Spanish peppers
1 stalk broccoli, about 3 cups florets with stems
3T olive oil
3 cloves chopped garlic cloves
8 Nicoise or
Gaeta
olives, pitted and coarsely chopped
1T fresh lemon juice
Salt and pepper
1/2 pound fettuccine
2T chopped fresh herbs (marjoram, parsley, thyme, etc)
Grated parmesan cheese
Slice roasted peppers into thick strips. Cut broccoli into florets 1-inch long. Trim tough outer skin of stem and thinly slice. Heat 2T olive oil in large sauté pan, add garlic and sauté over med-low heat for 2
Brussels Sprouts Pasta
(quantities can be left to your own tastes and discretions)
Brussels Sprouts
Onion
Garlic
Pasta (farfalle or penne)
Olive oil
Salt and pepper
Hot pepper flakes
Lemon
Cut the stem out of each sprout and separate it into its leaves. Thinly slice onion and chop garlic. Start cooking the pasta. Heat a sauté pan, add a little olive oil, toss in the sprouts, salt and pepper and sauté for about a minute over high heat. Then add the sliced onions and a pinch of red pepper flakes, and continue to sauté until the sprouts are tender and a little browned, 2-5 minutes. Remove from heat, add garlic and toss. Squeeze a little lemon onto the sprouts, and when the pasta is done, add it, drained, to the sauté pan and toss everything together. Taste and adjust the seasoning. Serve drizzled with good olive oil. Be sure to cook the right amount of pasta for the sprouts, it’s easy to overdo pasta quantities.
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