Tag Archives: broccoli

Roasted Shrimp w/ Broccoli & Mushrooms

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It’s Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing I want to do is cook a big meal yet we all still have to eat. The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes. Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Here’s a fast and easy shrimp recipe courtesy of Cuisine at Home. I love the contrast of the earthy mushrooms with the rich shrimp. You can use whatever type of mushrooms you prefer; for variety I used a combination of baby portobellas and shitake.  Start a pot of rice before you put the vegetables in the oven and you are good to go. And best of all, because the vegetables and shrimp cook on the same baking sheet cleanup is a breeze.

ROASTED SHRIMP w/ BROCCOLI & MUSHROOMS

3 tablespoons toasted sesame oil

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 head broccoli, cut into florets

12 ounces mushrooms, stemmed and quartered

1 pound large shrimp, peeled and deveined

Salt & pepper

2 tablespoons toasted sesame seeds

  • Preheat the oven to 450 degrees. Line  a large rimmed baking sheet with aluminum foil and place in the oven to heat.
  • Whisk together half of the oil, soy sauce and vinegar in a large bowl.
  • Add the broccoli and mushrooms and toss well to coat.
  • Transfer the mixture to the pre-heated baking sheet and roast for 10 minutes.
  • Meanwhile add the remaining oil, soy sauce and vinegar to the bowl.
  • Add the shrimp, season with salt and pepper and toss well to coat.
  • Add the shrimp and the sauce to the broccoli and mushrooms and roast for an additional 10 minutes or until the shrimp are pink and cooked through and the broccoli is tender crisp.
  • Serve over rice and garnish with the toasted sesame seeds.
Serves 4
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Broccoli Macaroni & Cheese

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

Sometimes you just don’t have the energy to make baked macaroni and cheese and they orange version from the box just won’t do.  My solution is this macaroni and cheese recipe adapted from Cooking Light Magazine  is fast and easy and because the vegetable in mixed right in, creates a true one pot dinner.  I love the combination of bacon paired with cheddar cheese but gouda, Swiss or a combination of all three are also good.

BROCCOLI MACARONI & CHEESE

8 ounces small uncooked pasta

2 cups chopped broccoli florets

1 1/2 cups low-fat milk

2 tablespoons all-purpose flour

1 teaspoon chopped fresh thyme

1 tablespoon Dijon mustard

2 tablespoons Worcestershire sauce

1/8 teaspoon salt

6 slices chopped bacon

1 1/2 teaspoons unsalted butter

2 cups shredded cheddar, gouda, or Swiss cheese

  • Cook the pasta according to package instructions, omitting the salt and fat.  Add the broccoli during the last minute of cooking.  Drain.
  • Combine the milk, flour, thyme, mustard, Worcestershire sauce, and salt in a medium sized bowl, whisking until smooth.
  • Heat a large skillet set over medium-high heat.  Add the bacon and cook 4 minutes or until crisp.
  • Add the butter to the pan and swirl until the butter melts.
  • Add the milk mixture to the pan and bring to a boil, stirring frequently and cooking for 1 minute.
  • Stir in the cheese then add the pasta, stirring to coat.

Serves 4

Hot Plate Cooking ****Ham & Cheese Stuffed Sweet Potatoes****

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One of my favorite go-to dinners is stuffed baked potatoes. They are the perfect blank canvas on which to build a satisfying dinner. Because each potato is topped individually, you can customize them to accommodate all of your family’s culinary preferences. And, as I discovered, they can easily and effortlessly be made in my makeshift kitchen. In my opinion, this makes for a win-win all around!

This go around I used sweet potatoes instead of white baking potatoes but feel free to use whatever variety of potatoes your family prefers. I love sweet potatoes, and after a two-year time span of not being able to find them in the grocery store, I buy them whenever I have a chance. They are also more nutritious than regular white potatoes and because they are sweet, even the smallest member of my family will eat them. These toppings are just suggestions; feel free to add or use whatever you feel like or have on hand. Most of all, enjoy.

HAM & CHEESE STUFFED SWEET POTATOES

2 large sweet potatoes

1 tablespoon olive oil

1 cup cooked ham, cubed

1 head broccoli, cut into florets

1/2 cup shredded cheddar cheese

1/4 cup reduced fat sour cream

Salt & pepper to taste

  • Scrub the potatoes and pierce all over with a fork or sharp knife. Place in the microwave and cook on high for 10 minutes. After 10 minutes test the potatoes for doneness by inserting a fork into the center of each potato. The fork should slide into the potatoes effortlessly. If it doesn’t, continue cooking the potatoes in 5 minute increments until tender. The amount of time you need to cook the potatoes will depend on the strength of your microwave and the size of your potatoes. (Alternatively, you can bake the potatoes in a 400 degree oven for 45-60 minutes).
  • While the potatoes are cooking, heat the olive oil in a small skillet. When the oil shimmers, add the ham and cook, stirring frequently, until browned and heated through. Set aside.
  • Steam the broccoli in an inch of water in a small saucepan until tender crisp. Drain and set aside.
  • When the potatoes are cooked through, place on individual plates. Slice along the length of each potato and use a fork to loosen the flesh.
  • Generously sprinkle each potato with salt and pepper then divide the shredded cheese evenly between the potatoes.
  • Top with the ham and broccoli then add a dollop of sour cream to each potato.
  • Eat immediately.

Serves 2

Gingered Beef & Broccoli

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This gingery take on traditional beef and broccoli is adapted from a Cuisine at Home recipe.  The ginger and garlic are prominent flavors in this recipe.  If you think they are too strong you can reduce the amounts used but don’t eliminate them all together since they are essential ingredients.  This dish cooks up in a matter of minutes so be sure to have all of your ingredients ready before you begin.  I like to serve the dish over jasmine rice so if you are going this route, have it cooked and kept warm before you begin.

GINGERED BEEF & BROCCOLI

1/4 cup beef broth

2 tablespoons Chinese rice wine

2 tablespoons oyster sauce

2 tablespoons low sodium soy sauce

1 tablespoon corn starch

1 tablespoon chile sauce

1 tablespoon dark brown sugar

1 teaspoon sesame oil

1 tablespoon peanut oil

1 pound sirloin steak, cubed

4 cups fresh broccoli florets

4 tablespoons fresh minced ginger

3 tablespoons minced garlic

Salt & pepper to taste

1 tablespoon sesame seeds

  • In a small bowl whisk together the broth, rice wine, oyster sauce, soy sauce, corn starch, chile sauce, brown sugar, and oil.  Set aside.
  • Heat the peanut oil in a wok set over high heat.
  • Generously season the beef cubes with salt and pepper.
  • When the oil shimmers, add the minced ginger and garlic and saute for 30 seconds or until fragrant.
  • Add the beef and cook for two minutes, tossing occasionally to make sure all sides are browned.
  • Add the broccoli and cook for 1 minute.
  • Push the beef and broccoli up the sides of the wok and pour the reserved sauce into the center of the pan.
  • Return the beef and broccoli to the bottom of the pan and toss everything to coat.
  • Cook an additional minute or two until everything is coated in sauce, the broccoli is tender crisp and the beef is cooked to your liking.
  • Serve immediately over a bed of rice.

Serves 4

Garlic Broccoli

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My family loves their broccoli but this recipe will convert even the most ardent broccoli hater into a fan. Too many times broccoli is over cooked and mushy and barely resembles the vegetable it is.  I have two rules for cooking broccoli.  First, always use fresh broccoli.  Unless you are making a pureed soup (and even then I think you should use the fresh vegetable) the texture will be noticeably different if you start with the frozen version.  Second, as with many vegetables, don’t over cook.  I like my vegetables tender crisp.  For this dish I like to use a wok.  Because it conducts heat evenly, you can cook the broccoli without additional water in a matter of minutes.  The results?  Perfectly cooked broccoli with a hint of garlic.  Enjoy!

GARLIC BROCCOLI

2 teaspoons sesame oil

8 cloves garlic, minced

2 heads fresh broccoli, cut into florets

Up to 1/2 cup of water

Sea salt to taste

  • Heat the sesame oil in a wok over set over high heat.
  • When the oil is shimmering, add the garlic and saute for 30 seconds.
  • Add the broccoli and toss to coat.
  • Continue to cook, tossing regularly until the broccoli is bright green and tender crisp.  Add water by the tablespoon if necessary to keep from sticking.
  • Season with salt and serve immediately.

Serves: 4

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