Posts Tagged Broccoli
Cream of broccoli soup
Posted by monicajane in Food, soup on September 14th, 2009
6 heads of broccoli
64 oz of vegetable stock
2 large onions
1 head of garlic
1 cup of cream
1/3 lb goat cheese (fresh round)
This is a large recipe. You can halve it and it would be enough for about 4 – 6 bowls.
This is one of my simple quick soups. One could saute the onions and garlic first and it might make a better soup, but these lazy put everything in some stock, boil, and puree soups are working just fine me. They are really good.
So that’s what you do. Cut up all broccoli and onions in large pieces, no need to be careful or meticulous. The only tricky part is peeling the stalks and cutting up those.
Throw the broccoli, onion, and garlic, salt and pepper in the stock, boil until very soft.
Cool the veggie a bit and puree in a blender.
Once pureed add the cream and goat cheese. Heat enough to melt the cheese but do not bring to a boil again.
I froze this and it was fine upon reheating too.
Campanelle with Chicken and Vegetables
Posted by Van Santos in Main Course on April 14th, 2009
Last night I was thinking to myself “I want a nice, healthy, fresh dinner tomorrow.” Immediately my mind started running different options – do I want a fresh salad or a simple pasta dish. After roughly 12 hours with the topic running through my mind, I decided pasta was the way to go. I take my dinner choices seriously!
This dish is based, in part, on the recipe over at My Tasty Treasures. I made a few changes based on what seemed right for me and then I had a go.
What you’ll need:
- 3 Boneless, Skinless Chicken Breasts
- 1 Head of Broccoli
- 1 Red Bell Pepper
- 1 Yellow Squash
- 3 cloves of Garlic
- 2 cups of Chicken Stock
- 2 tsp of Basil
- 2 tsp of Olive Oil
- 2 tbsp of Butter
- ½ tsp of Black Pepper
- ½ tsp of Salt
- Shredded Asiago Cheese
- Pasta (cooked and ready – remember to boil in saltwater!)
Chicken Breast, Red Peppers, Yellow Squash, Campanelle Pasta
Food Prep
Cut your Chicken Into thumb sized cuts, set aside
Chop your Broccoli into Florets
Slice your squash into half dollar chips
Peel and dice your Garlic
Cooking
1) Place your vegtabiles into a pan with ½ inch of water, steam on medium-high heat for 5 mins, set aside (or cook while doing next part)
2) Place olive oil and garlic into large pan, cook until garlic is brown
3) Add chicken stock and chicken cuts – cook over medium-high heat until the chicken is almost cooked
4) Add Butter, Basil, Salt and Pepper – stir
5) Add Pasta and Vegetables and simmer, stirring occasionally, until the chicken reaches the desired degree of cooking
Finished and ready to go!
I was hoping for a quick and easy dish, and I found it. Total prep and cook time is roughly 25 minutes and is not difficult at all. More importantly, and I very well may be biased, this is one of the freshed dishes I’ve had in a long time. With a few tweaks this dish could very easily be of restaurant quality. It is truly that good. The Red Peppers hold the taste of the chicken stock ever so slightly, the asiago adds a bit a sharpness and the chicken is juicy.
Really, as long as you do not overcook the chicken I truly believe you will enjoy this dish!
