blisteringlydrunk

food amongst family and friends

Simple Broccoli Pasta September 12, 2014

Filed under: Mains,Quick and easy — blisteringlydrunk @ 10:39 am
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Get that broccoli in there!

Get that broccoli in there!

This is actually Kyla’s recipe, which she got from Katie, but in an effort to start blogging again, I’m stealing it for my post. Sorry gals. She sold me on it with her “quick and easy way to get broccoli into your family” talk. She’s good like that.  She also convinced me to buy pre-cut broccoli, and seriously, I hate chopping broccoli (how many of you have the Dana Carvey SNL song in your head now?), so this was brilliant.

Ingredients

1 lb broccoli
1 lb pasta (Or whatever. Equal parts broc and pasta worked for me)
1 garlic clove
1/3 c olive oil
shake or two red pepper flakes
salt & pepper
grated parmesan (or cheese of choice)

Boil pasta according to directions and about 2 minutes before it’s ready, add broccoli. Drain. Meanwhile, heat oil in pan and add garlic, flakes, salt & pepper (just heat, don’t start to sizzle it too much). Add pasta and broccoli and mix well. Throw cheese on top. Consume. See? Quick and easy. Ren

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Vanessa’s Squash Mac & Cheese – Sort of October 14, 2011

Filed under: Ham,Mains,Pasta,Uncategorized — blisteringlydrunk @ 4:21 pm
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I really did set out to make this exactly as the recipe stated, which is unusual for me, but I had just received my very own copy of my friend Vanessa’s cookbook, which she has spent countless hours putting together, and I was excited to pick a recipe and run with it. I had also just picked up my second to last CSA bundle, which contained what I thought was a nice, smallish spaghetti squash, so I thought I could make her Butternut Squash Macaroni and Cheese, and just sub the spaghetti squash in. But then I didn’t have macaroni, I only had fusilli, and I didn’t have ricotta cheese or regular breadcrumbs (and I was too lazy to make my own), plus I had a bunch of broccoli that needed to be used up, as well as some leftover ham. So I finally determined that I would sub in what I could, skip the ricotta entirely this time, use Panko breadcrumbs, and add in some ham and broccoli to round out the meal.  And then I cut into my ‘spaghetti squash’ to find this:

If anyone knows what the heck kind of squash that is, please, let me know.

Regardless, the meal was a success; it was tasty and surprisingly filling and the girls loved it without me having to sell them on the merits of squash. Plus it made enough for a meal of leftovers for after swimming, which makes me happy. So thanks Vanessa, and congratulations on your cookbook, I can tell it is one we will be getting a lot of use out of!

1 small butternut squash (or, apparently, whatever kind of winter squash you happen to have handy), peeled, seeded, and diced

1 cup vegetable broth (I used bouillion, as I didn’t have any broth)

1 1/2 cups of milk

Pinch of cayenne pepper

Salt and pepper to taste

1 pound of whole wheat pasta (I think rigatoni, penne, or something heavier like that would be best)

4 oz extra sharp cheddar (I used an old white one)

4 Tbsp grated parmesan (divided)

1/2 cup part – skim ricotta (I skipped this, but will try it next time)

2 Tbsp panko bread crumbs

1 tsp olive oil

Broccoli florets, about 1 1/2 cups, steamed (optional)

1/2 cup finely diced, cooked ham (optional)

1. Combine squash, stock and milk in a medium pot and bring to a boil. Uncover and reduce heat to medium and cook until squash is fork tender, about 15 to 20 minutes, depending on your squash.

2. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until just barely al dente, maybe even a little firmer (it will cook a bit more in the oven), then drain, rinse with cold water, and return to pot.

3. Preheat the oven to 375 and spray a 3 quart casserole dish. Puree squash mixture, using either an immersion blender or an old school one. Add puree to pasta along with the salt, pepper, cayenne, cheddar, ricotta and half the parmesan. If using the broccoli and ham, add now as well. Give everything a good stir, then dump into the casserole dish.

4. Stir together the remainder of the parmesan, bread crumbs, and olive oil, then sprinkle over top of the pasta. Give the top a good salt and pepper as well, then bake for 35-40 minutes. Serve hot.

Feeds 6 hungry people or 8 moderately hungry people.

Enjoy!

Ky

 

Broccoli Slaw March 10, 2011

Filed under: Salads,Sides,Vegetarian — blisteringlydrunk @ 9:49 am
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Broccoli slawThis is a definite fav. of this blog’s founders.  The recipe came from Everybody Likes Sandwiches, with a few modifications:  I do it with pumpkin seeds instead of almonds because my daughter has a nut allergy, and I use all yogurt in the dressing instead of 1/2 with mayo…  Keep in mind that the red onion should be minced v. small (and in fact, I don’t tend to use much at all) because it can overwhelm the salad.  Katie substituted dried cherries for cranberries and insists it’s to die for.  Cheers!  Ren

1 large head of broccoli
1/4 red onion, diced
1/4 c pumpkin seeds
1/4 c dried cranberries
4 T greek yogurt
juice of 1/2 lemon (or the whole thing, depending on taste)
couple of dashes of hot sauce
a small squirt of honey
salt & pepper to taste

Use a large knife to thinly chop up the broccoli into a rough slaw. Dump into a medium sized bowl along with the red onion, pumpkin seeds, and cranberries. Put the remaining ingredients into a small jar with a lid and shake. Taste & adjust seasoning if necessary. Pour onto broccoli slaw and toss until everything is coated.  Get it in ya!