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Wednesday, 26 November 2014

Recipes For Dinner Broccoli

Recipes For Dinner Broccoli Biography

Source(google.com.pk)

2 large heads of broccoli

6 rashers higher-welfare smoked streaky bacon, finely sliced

olive oil

3 firm red tomatoes, halved, deseeded and finely sliced

1 small bunch of fresh chives (with flowers if you can get them), finely chopped, flowers reserved

For the dressing

½ clove of garlic, peeled and finely grated

2 teaspoons Dijon mustard

6 tablespoons extra virgin olive oil

2 tablespoons white wine vinegar

sea salt

freshly ground black pepper

Win a dinner for 4 at Jamie's Italian

Method

One of the cowgirls I met said she struggled for ideas at mealtimes because the men weren't overly keen on eating veg. However, she did say one of the things they would eat was broccoli salad. Every diner and restaurant in Cody seemed to have one on the menu, so I created this version, which is absolutely delicious and hits all the right spots. When I cooked it for a group of ranchers there was none left by the end of the night. Success!

Use a small knife to remove the broccoli florets and cut them up into smaller ones. Basically, this is your opportunity to make the broccoli really delicate and more salady-looking, so spend a bit of time doing this. You'll be left with the stalk, so discard the thick dry base, then cut the remaining stalk in half lengthways and finely slice.

Blanch your broccoli florets and sliced stalks really quickly in boiling salted water for 60 seconds, just long enough to soften the broccoli but still leave it with a bit of a bite. Drain it in a colander, then spread it around a clean tea towel to steam dry (this is important because it will help the dressing cling to the broccoli). Once completely dry, transfer to a serving dish.

Fry the bacon on a medium heat with a small splash of olive oil until crisp and golden, then spoon most of the bacon bits over your broccoli. Any leftover fat in the pan can be used in your salad dressing. Pour it into a mixing bowl with all the other dressing ingredients and whisk.

Add the sliced tomatoes and chopped chives to your broccoli and bacon bits. Dress it all really well, and check the seasoning. If it needs pimping up, add a splash more vinegar. If you've got any chive flowers, sprinkle those over the top and serve straight away. It's beautiful on its own or served next to any grilled or roasted meat or fish.

Wine suggestion:

Italian white – a Falanghina from the south

This past Sunday, I ran my second half-marathon, and felt pretty good. Monday, I felt completely and utterly wiped out — not to mention a little stiff! As I walked home from work, all I could think about was getting something green and satisfying into my body that would take minimal effort to prepare. I thought of avocados and my favorite roasted broccoli recipe then remembered that I'd seen Heidi Swanson combine the two in a pasta-salad dish, and this recipe was born! Careful — it's not low calorie, but it is full of healthy, replenishing ingredients. I added mushrooms and pine nuts, but you could add any additional veggies or nuts you like.

Recipe: Quinoa Salad with Broccoli-Avocado Pesto

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Photo by Katie Morris

Inspired by the Orzo and Broccoli Pesto Salad in Heidi Swanson's Super Natural Every Day and the Barefoot Contessa's Parmesan Roasted Broccoli. Serves 2-3.

What You'll Need:

1 cup quinoa, cooked

2 medium heads broccoli, cut into florets

8 cloves garlic, peeled but left whole

1/4 cup olive oil, divided

Sea salt

1 ripe avocado, pit removed

2 tablespoons pine nuts or almonds

1/2 tablespoon butter

1/4 pound mushrooms

2 oz. parmesan cheese, cut into small chunks

fresh lemon juice (optional)

What to Do:

Preheat the oven to 425 degrees.

Toss the broccoli and garlic cloves with 1 tablespoon of the olive oil and a sprinkle of sea salt. Roast for 15-20 minutes, until both broccoli and garlic are beginning to brown. Stir part way through if anything looks like it's burning.

Set 1/2 cup of the roasted broccoli pieces aside.

Add the remaining roasted broccoli, roasted garlic, avocado, parmesan cheese, and remaining 3 tablespoons olive oil to a blender, and blend until a smooth puree is formed. Taste and season with salt. Stir in a squeeze of lemon juice if desired.

Mix half a cup of the broccoli pesto and the reserved broccoli florets into the cooked quinoa. Save any leftover pesto in the fridge for another use.

Heat a frying pan over medium heat. Add the nuts to the dry pan and toast, stirring frequently, for 2-3 minutes, or until fragrant and beginning to turn golden brown. Remove from pan and add to cooked quinoa.

Add the butter to the same frying pan and let it melt. Add mushrooms and cook until golden brown, stirring occasionally. Add to the salad and serve the whole mixture warm.