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Posts Tagged ‘broccoli’

This recipe was very simple. Almost all the ingredients are in the title. The original recipe from Everyday Italian by Giada, calls for broccoli rabe.

There really isn’t much need for a recipe with this one.

Cook about 12 ounces or enough for 4 servings of pasta.  In another pot bring a large amount of water to a boil, drop in about 2 cups of broccoli florets, boil for 1-2 minutes and drain.  In the mean time take about 1 pound of spicy sausage and brown it in a pan, toss in some garlic and red pepper flakes.  When everything is done, you mix it all together and add salt and pepper. Simple!

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Saturday: Pasta with Spicy Sausage and Broccoli

Sunday: Kelly’s Split Pea Soup and Flax Biscuits

Monday: Leftovers

Tuesday: Leftovers

Wednesday: Quinoa Salmon Burgers with Parsnip Fries and Kale

Thursday: Oven Braised Lentils

Friday: Leftovers

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I have made this recipe many times before. It is a yummy and very simple recipe to make. I typically pair it with roasted broccoli and brown rice (we had it with quinoa this time). I must say that I make this recipe less and less just because I am increasingly becoming NOT o.k. with buying farmed tilapia. This was from Trader Joe’s and on the package it said, farmed tilapia from Thailand. I don’t think I’ll be getting this again. I’ve heard of sustainable tilapia farm’s, but nothing in my area. I need to get acquainted with the local fish here in North Carolina, fish I had never heard of  until I moved here.  Sea Mullet, Trigger fish, Spot? O.k. All I can think of are silly jokes about bad haircuts, or jumpy fish cops, but I’m sure they taste great!

2 tablespoons chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt, divided
1 pound tilapia fillets
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice

Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Squeeze lemon juice over fish when serving.

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Saturday: Ole Turkey Tacos

Sunday: Lemon Millet Patties with BBQ Navy Beans and Cabbage Salad

Monday: Leftovers

Tuesday: Chile Rubbed Tilapia with Roasted Broccoli

Wednesday: Spicy Black Eyed Pea Stew with Sautéed Kale

Thursday: Leftovers

Friday: Leftovers

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Saturday: Dinner at Guglhuf with some fellow food bloggers

Sunday: Three Bean Chili with Polenta and Collard Greens

Monday: Leftovers

Tuesday: Sunny Sunflower Seed Burgers with Roasted Potatoes and Mixed Green Salad

Wednesday: Leftovers

Thursday: Rosemary Red Soup with Cornbread

Friday: Leftovers

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I used to hate shrimp, but after this recipe, I love shrimp! I will most definitely make this recipe again! This is adapted from a Cooking Light recipe.

5-8 oz uncooked rice noodles (pad thai style)

1/2 tsp cumin seeds

1/4 tsp coriander seeds

1/4 tsp mustard seeds

1/8 tsp ground cloves

1/8 teaspoon ground red pepper

3-4 green onions (1-inch) pieces

5 bacon slices, cut into 1-inch pieces

Cooking spray

1 pound large tail-on shrimp, peeled and de-veined

1/4 tsp black pepper

2 Tbsp low-sodium soy sauce

1 Tbsp rice wine vinegar

1 Tbsp hoisin sauce (gluten free available )

2 tsp chili garlic sauce

2 tsp grated fresh ginger

broccoli (about 3 cups florets) 

Combine cumin, coriander, and mustard seeds in a spice or coffee grinder; pulse until finely ground. Stir in cloves red pepper.

Preheat broiler. Cook rice noodles according to package.

Combine green onions and bacon on a rimmed baking sheet coated  Broil 5 minutes. Add shrimp to mixture; toss. Arrange shrimp in a single layer. Broil 5 minutes or until shrimp and bacon are done. Transfer mixture to a bowl using a slotted spoon. Stir in black pepper.

Combine cumin mixture, soy sauce, vinegar, hoisin, chili garlic sauce, and 1/2 teaspoon ginger. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 teaspoon ginger; Add broccoli sauté 5 minutes. sauté 45 seconds. Add to shrimp mixture.

Return skillet to medium-high heat. Add soy sauce mixture and noodles; cook 1 minute or until thoroughly heated, tossing to coat. Place about 3/4 cup noodles on each of 4 plates. Top each serving with about 1 cup shrimp mixture. Serve immediately.

Flourless Chocolate Cake

Do I really need to say anything more?

16 oz (1 lb) dark chocolate
1 cup brown sugar
1/2 cup sugar
3/4 cup strong coffee
2 sticks Earth Balance butter, cut into pieces
2 tablespoons unsweetened cocoa powder
8 large eggs, at room temperature
1 Tbsp bourbon vanilla extract

Preheat the oven to 350 degrees F. Prepare a 10-inch Springform pan.

Melt chocolate and butter in double boiler, once melted, take off heat and whisk in sugar.  Pour the hot coffee in slowly add the cocoa powder.  Add the eggs one at a time, whisking well after each egg, add vanilla, and whisk until till smooth. The batter will be liquid and creamy.

Pour the batter into Springform pan. Wrap the outside of the whole pan with a big piece of foil. Bake at 350 degrees F in the center of the oven, till puffed and cracked, about 55 to 65 minutes. Use a wooden toothpick to check the center of the cake, pick should emerge clean, with maybe a crumb.

Place the cake pan on a wire rack to cool. The cake will deflate. When the cake is completely cooled, cover, and chill it for three hours (up to eight hours) until serving.

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This was a very quick and yummy dinner. This recipe is adapted from Cooking Light.  For a quick dinner: Start the rice first, while the rice is cooking prep the veggies and toss them in the oven, then cook the pork. They should all finish at about the same time.

1/4 cup maple syrup

3 Tbsp balsamic vinegar

2 tsp Dijon mustard

2 boneless pork chops

2 tsp olive oil

salt and pepper

Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), stirring occasionally. Remove from heat; stir in mustard.

Heat oil in a large skillet over medium-high heat. Sprinkle pork chops with salt and pepper.  Cook about 5 minutes on each side, depending on thickness. Add vinegar mixture; cook 1 minute or until desired degree of doneness, turning pork to coat. Drizzle syrup mixture over each pork chop.

I served this with brown rice and roasted broccoli and carrots.

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