Broccolini is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. My local farm stand had it available and though my prior experience with it at a restaurant wasn’t great I was game to try it at home. I decided to treat it like I might regular broccoli, with a high heat cooking method and a bit of spice.
Broccolini with Garlic and Soy
Prep time: 10 minutes
Total time: 20 minutes
1 lb. broccolini, stems trimmed, cut into 2″ pieces
1 Tbsp. olive oil
2 cloves garlic, finely minced
1/3 cup soy sauce
2 tsp. fish sauce
1 tsp. sambal oelek (or 2 seeded and finely chopped red fresnos chiles)
Combine the soy and fish sauce together. Set aside.
Heat the oil in a 12″ non-stick skillet over medium until shimmering. Add the garlic and stir constantly for about 30 seconds.
Add the broccolini and soy/fish sauce. Toss to coat the broccolini and cover the pan. Cook for 4 minutes without disturbing.
Uncover and toss the broccolini again. Recover and cook another 4 minutes.
Remove the cover and set it aside. Toss the broccolini again and stir in the sambal oelek. Cook for 2-3 minutes until most of the liquid has evaporated.
Taste for salt, and heat; adjust if desired. Serve as a side with roast chicken or over white rice.
In its purest form the Indonesian condiment sambal oelek consists of freshly ground hot red chiles with some salt and vinegar for flavor and preservation. We find it in the “ethnic foods” aisle wedged between the Japanese and Chinese sauces.
This recipe is inspired by some “Asian” noodle salad from a local market’s prepared food section. I grab it when I swing by for their house-made frozen cod cakes. I did the online search for “Asian” noodle salad, mixed and matched a few things and came up with this.
It seemed to go over well and the leftovers were as good, if not a bit better, after a couple of days rest in the fridge.
We returned from a short vacation Friday night and Saturday was filled with all the errands except for grocery shopping. As a dinner time approached I turned to the cupboard to see what kind of thing I could cobble together.
Lentils and chickpeas provide a bit of protein in a vegetarian dish. We served it with some grated Parmesan cheese, cracked black pepper and a splash of extra virgin olive oil.
Pantry Staple Pasta Sauce
Prep time: 10 minutes
Total time: 40 minutes Continue reading →
We have a Succotash recipe that we really like. It’s heavy on cream and uses frozen corn and lima beans. It is a hearty dish that works really well throughout the cooler weather months. In the summer though we like something lighter and something that makes use of the treat of fresh corn. After poking at several recipes over the years I’ve settled into this one.
Combine the liquid from the canned beans and the lemon juice together. Set it aside.
Set a dutch oven over medium-heat and add the butter. When the butter is melted add the shallots and pepper, sprinkle with 1/2″ teaspoon of salt and allow to cook until softened. That will take 4 to 5 minutes; give it a stir once in a while to reduce browning.
Stir in the garlic and cayenne; cook until it is fragrant, 30 seconds to a minute.
Add the beans and corn; stir them in and reduce the heat to medium. Cook until the corn and beans are heated through, stirring occasionally.
Give the reserved liquid mixture a quick stir and then add to the pan. Stir constantly for 1 minute to distribute the liquid.
Remove the pan from the heat and taste. Add the chives along with salt and pepper to adjust the taste. Serve up.
This recipe is built off of one from Cook’s Illustrated. Since we primarily cook it for our Saturday Night gatherings the quantities are adjusted. I’ve also swapped a couple of ingredients for ones that work better for us.
Desperation can be a source of inspiration in cooking. When an unexpected guest was also a vegetarian I threw together something I had on hand and suddenly we had a tasty alternative to Turkey Tacos I typically make.
Not planning on having tacos tonight? This works equally as well as a side dish.
Black Bean Summer Squash Taco Filling
Prep time: 10 minutes
Total time: 30 minutes
2 Tbsp. olive oil, divided
1 onion, cut into 1/4″ dice
1 red bell pepper, cored and cut into 1/4″ dice
1 jalapeno pepper, seeded and finely diced
2 cloves garlic, minced
3 yellow summer squashes, cut into 1/4″ dice (see notes)
2 cans black beans, drained and rinsed
1 Tbsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried Mexican oregano, crushed
black pepper to taste, extra salt for cooking
Heat 1 tablespoon of oil in a 12″ non-stick skillet over medium for about 1 minute. Add the onions and bell pepper, sprinkle with salt and toss to coat in the oil. Cook for 5 minutes, stirrings once or twice.
Add the jalapeno and garlic, stirring them into the carrot and bell pepper. Cook until fragrant, which should only take 30 second to a minute. Transfer the onions, peppers and garlic to a bowl and set aside.
Return the skillet to the stove, add the remaining oil and increase the heat to high. When the oil is just beginning to smoke add the summer squash and a generous sprinkle of salt. Spread the squash along the bottom of the skillet and cook, undisturbed for 2 minutes. Toss the pan to redistribute the squash and cook another minute.
Return the onion mixture to the pan and add the remaining ingredients. Stir to combine, reduce heat to medium low and cook for 10 minutes.
Taste and adjust seasoning with salt and pepper as desired.
Your 3 summer squashes should be 6-8″ long and no more than 2-2.5″ in diameter. I prep them removing the ends and cutting them lengthwise into quarters. I then remove the layer of seeds, cut the remaining squash flesh into 1/4″ wide strips and, finally, cutting them into 1/4″ cubes.
Rummaging through the freezer I came across a bag of peeled, uncooked shrimp waiting for inspiration. After looking through a couple of cookbooks and scavenging the Interwebs I came across a recipe similar to the one below. I made a few modifications and, presto, dinner was served.
Lemony Shrimp with Garlic Rice
Prep time: 5 minutes
Total time: 25 minutes
1 Tbsp. olive oil
1 cup basmati rice
2 cloves garlic, grated
2 cups water
1 tsp. kosher salt (plus more for seasoning the shrimp)
1 cup chicken stock (unsalted if you can find it)
2 lemons, sliced into rings
1/2 tsp. smoked paprika
2 Tbsp. unsalted butter, cut into cubes
2 Tbsp. finely chopped fresh parsley
Heat oil in a saucepan over medium heat until shimmering. Add the rice and toss to coat with oil. Toast the rice for about 5 minutes, stirring frequently to prevent burning.
Remove the pan from the heat and stir in the water, garlic and 1 teaspoon of salt. Cover, return to heat and reduce to low. Cook for 15 minutes.
Pat the shrimp dry and season both sides with salt and pepper.
While the rice cooks heat the chicken stock, lemon rings and paprika in a non-stick skillet over low heat until it is simmering; about 5 minutes. Add the shrimp and cook for about 2 minutes.
Add the butter and swirl it among the shrimp to create a slightly creamy sauce. Remove from the heat, add the parsley and taste. Adjust salt and pepper as desired.
Serve shrimp over a generous helping of garlicky rice.
A while back I was lured in by a glossy picture of Parmesan and Herb Potato Stacks in an retailers Instagram post. The recipe seemed straight-forward, the image looked inticing and I’m always seeking a new way to present potatoes at Saturday night dinner.
While the result was good I thought of several ways to improve the recipe. Here’s the result with my update ingredient list and rewritten in my own words. Enjoy.
Potato, Herb and Cheese Stacks
Prep time: 10 minutes
Total time: 45-50 minutes
5 Yukon Gold potatoes, very thinly sliced (about 1/16 inch)
6 Tbsp. (3/4 stick) unsalted butter
1/2 cup grated Romano cheese
2 garlic cloves, pressed or finely minced
1 Tbsp. finely chopped fresh thyme
1/2 cup heavy cream
Kosher salt and freshly ground pepper
12 fresh sage leaves for garnish (optional)
1/4 cup grated Parmesan cheese
Preheat an oven to 375°F. Coat a 12 cup muffin tin with vegetable oil spray.
Place the sliced potatoes win a colander set over a bowl and set aside while you melt the butter. Transfer the butter to a large bowl and allow the butter to cool for at least 5 minutes.
Add the Romano cheese, garlic, thyme and cream to the cooled butter and whisk together until combined.. Season with salt and pepper. Add the potato slices and gently toss to coat evenly.
Divide the potato slices among the prepared muffin cups, stacking them in layers.
If using them, arrange a sage leaf on top of each stack.
Bake for 15 minutes then sprinkle the Parmesan cheese over the potato stacks. Bake for another 10 minutes. The potatoes should be tender with crispy edges and the Parmesan should be fully melted. If not cook for another minute or two.
Let cool slightly, then carefully remove the stacks from the pan and serve warm.
Don’t be tempted by the cheese in a plastic jar which is found in the pasta aisle of your local megamart. You should find a wedge of Romano, and another of Parmesan, in the “fancy” cheese case near the deli counter. Yes, you’ll pay more than you will for that plastic jar however the flavor will far exceed the price difference.