Tagged: broccoli

Broccoli Quinoa Pilaf


Ingredients

- small onion, chopped

- 4 cups broccoli, chopped

- 2 cups quinoa, cooked

- 1/2 cup craisins or raisins

- 1 cup roasted almonds, chopped fine

- 1/4 cup chicken broth

- olive oil

- salt and pepper

Directions

1. Place medium saucepan over medium-high heat. Heat 1 tablespoon of oil then add onions, salt and pepper. Cook stirring occasionally until softened and starting to brown, approx. 3 minutes.

2. Add chicken broth. When it starts to boil turn heat down to medium. Add broccoli and craisins. Cook for 8-10 minutes, until broccoli is tender.

3. Stir in cooked quinoa and let cook for another minute.

4. Remove from heat and stir in almonds. Salt and pepper to taste.

Orecchiette with Spicy Italian Sausage and Broccoli Rabe


Recipe from Everyday Italian.

Ingredients 

- 2 bunches broccoli rabe, stalks trimmed, then quarter 

- 12 oz. orecchiette pasta

- 1 lb. spicy Italian sausage 

- 3 cloves garlic, minced

- 1/4 cup grated Parmesan 

- 3 tablespoons olive oil

- 1 punch red pepper flakes

- salt and pepper

Directions
1. Bring large pot of salted water to a boil. Cook broccoli rabe for 1 minute then remove- keep water.

2. Cook the orecchiette in the same boiling water until tender but still firm to bite, approx. 8 min. Reserve 1 cup of water before straining.

3. SAME TIME- Heat oil in large skillet over medium heat. Add the sausage and cook breaking up with a spoon until browned, approx. 8 min.

4. Add garlic and red pepper flakes, cook for 30 seconds.

5. Add broccoli rabe and toss to coat.

6. Add pasta and reserved cooking water, 1/4 cup at a time, until reached desired moisture. 

7. Add Parmesan cheese, stir. Salt and pepper to taste.

8. Serve warm or at room temperature.

A simple but delicious pasta dish that’s perfect for a regular night in or a dinner party. 

Pumpkin Shrimp Coconut Curry – paleo friendly

DSC00006Serves 6-8

Cook time: approx. 45 minutes

Ingredients

    • 2 cups chopped onion
    • 2 tablespoons minced ginger
    • 2 tablespoons minced garlic
    • 3 plum tomatos, chopped
    • 2 15-ounce cans pumpkin purée
    • 32 oz vegetable broth
    • 2 cups unsweetened coconut milk
    • 3 teaspoons curry powder
    • 1/4 teaspoon cayenne pepper
    • 1 head of broccoli, cut into pieces and pre-steamed
    • 2 pound shrimps, peeled and deveined
    • 3 teaspoons fresh lime juice
    • olive oil
    • Cilantro (garnish)
    • Lime zest (garnish)
    • Serve with Quinoa (optional)

Directions

1. Heat olive oil in a pot over medium heat. Add onion and ginger. Cook until soft, stirring occasionally- about 8 minutes.

2. Add garlic- cook for 1 minute.

3. Add tomato and pumpkin purée. Stir frequently until pumpkin is golden brown, about 10 minutes.

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4. Add broth, coconut milk, curry powder, and cayenne pepper- simmer for 20 minutes.

5. Add shrimp, broccoli and lime juice. Simmer until shrimp are cooked and broccoli is warmed through.

6. Serve over quinoa (optional). Top with cilantro and lime zest.

Cajun Salmon with Broccoli, Shallots and Golden Raisins

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This Blackened Cajun Salmon with Broccoli, Shallots and Golden Raisins is spicy and sweet. The cajun gives the salmon a nice kick while the sautéed shallots and raisons add a softer sweet touch to the pallet. I made this with broccoli because I couldn’t find broccoli rabe, so I know either would be fine. The rabe would add a bit more of a bitter kick which would also be nice.