Waist Watchers Special - Bean and Broccoli Soup with Cheese

From the kitchen of One Perfect Bite...This nutritious, low-calorie soup comes together quickly and is great to serve with a salad or more substantial man-sized sandwich. It is thickened with pureed beans, and while it does use cheese, the beans help keep the quantity needed to thicken the soup under control. The soup will probably need more salt than is suggested in the recipe and you'll definitely want to use a really sharp cheese to flavor it. I use both cheddar and Parmesan cheese to get the taste I want in this type of soup. It takes about 20 minutes to make this, and I know that those of you who try it will be pleased. The Silver fox calls this Shrek Soup, a moniker that needs no further explanation. Color and calories aside, I hope you'll give this simple soup a try. You won't regret it. Here is how it's made.

Frugal Foodie Friday - Sausage Broccoli and Noodle Casserole

From the kitchen of One Perfect Bite...While this is a nice recipe for any cook in a hurry, it is a gift for those who must feed a family on a limited food budget. It's also wonderful for teenage cooks and  dormitory cooking. I found the recipe in Family Circle magazine and chose it because it because it was inexpensive to prepare. I had no expectations the first time I made the dish, but I was pleasantly surprised. For six dollars and ten minutes of my time, I ended up with a hearty and quite tasty meal that proved yet again, that I don't know as much as I think I do. There are no tricks to the preparation of this dish and you'll need no special equipment to make it. Its cost and ease of preparation make it a perfect choice for a frugal Friday feature and I think you will enjoy it.  Do give it a try. Here is how this very simple dish is made.

Sausage, Broccoli and Noodles...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
3 (3 ounce) packages ramen noodle soup, chicken flavor
1/4 cup reduced-fat sour cream
1 tablespoon cornstarch
3 links sweet Italian turkey sausage, casings removed
3 cups frozen baby broccoli flowerets, thawed
Freshly cracked black pepper

Directions:
1) Bring a large pot of salted water to a boil. Cook noodles for 2 minutes, reserving seasoning packets for later use. Drain noodles and set aside. In a small bowl, stir together sour cream and cornstarch. Set aside.
2) Cook sausage in a large nonstick skillet over medium heat, breaking up with a spoon, for 5 minutes or until cooked through.
3) Add broccoli, 1 cup water and 1-1/2 teaspoons of the ramen chicken seasoning to skillet. Cover and simmer over medium heat for 3 minutes or until broccoli is cooked through.
4) Remove cover and stir sour cream mixture into skillet. Cook for 1 minute or until sauce has thickened. Add noodles to skillet and toss to coat with sauce. Season to taste with freshly cracked pepper (I used 1/4 teaspoon). Serve immediately. Yield: 4 servings.

      

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                  One Year Ago Today:                                               Two Years Ago Today:

                          Treacle Tart                                                            Peppermint Bark

                    Three Years Ago Today:                                                Four Years Ago Today: 

                  Broccoli and Cheese Soup                                        Meat Ball Sub with Sicilian Sausage

Rigatoni with Broccoli and Sausage

From the kitchen of One Perfect Bite...This simple weeknight supper can be table ready in a bit less than 30 minutes. It makes a nice family meal with minimal use of pots and pans, or wear and tear on the cook. This is not a saucy pasta but it has wonderful flavor. I use linguica when I make this for my family, but any well-seasoned sausage can be used, as long as you are careful about the heat level of the sausage you select. The dish also uses red pepper flakes, which when paired with a hot and spicy sausage, can make the dish surprisingly hot and over-the-top for some diners. I'm quite fond of this pasta because of its ample use of broccoli, which is a favorite of mine. I make additional cheese available at the table and I always save a cup or so of the pasta cooking water to provide extra moisture if it is necessary. I do hope you'll give this recipe a try.Here is how this simple pasta supper is made.

Rigatoni with Broccoli and Sausage...from the kitchen of One Perfect Bite courtesy of Family Circle Magazine

Ingredients:
3/4 pound Italian-style sausage, casings removed
3 cloves garlic, sliced
1 pound rigatoni
3/4 cup fat-free chicken broth
1/4 teaspoon red-pepper flakes
1 head broccoli (2-1/2 pounds), cut into flowerets (8 cups)
1 tablespoon garlic olive oil
1 tablespoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons grated Parmesan

Directions:
1) Bring large pot of lightly salted water to boiling.
2) Crumble sausage into nonstick skillet with garlic; saute 5 minutes.
3) Add rigatoni to boiling water. Cook until al dente, tender yet firm.
4) Add broth, flakes and broccoli to skillet. Cover and cook for 5 minutes. Uncover; add oil, juice, salt, pepper and Parmesan. Remove from heat.
5) Drain pasta. Place in a serving bowl. Toss with sauce. Cover bowl and let sit for 2 minutes. Yield: 6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Triple Peanut Butter Cookies

Two Years Ago Today: Savory Monkey Bread

Three Years Ago Today: Sweet Raspberry Tea

Four Years Ago Today: Uptown Hoe Cakes with Roasted Red Pepper Sauce

Creamy Chicken and Broccoli Casserole

My Thought for the Day can be found, here. If you like it, please let us know with an official  thumbs up.

From the kitchen of One Perfect Bite...This is a nice recipe to have on hand when you are short of time and have a hungry crew waiting to be fed. I found the recipe in Family Circle magazine and make it once or twice a year. It is not a recipe that will make or break your reputation as a cook, but it is simple and satisfying and children love its creaminess. The casserole can be on the table in about 30 minutes from start to finish. While the dish is moist and creamy, there is not a lot of sauce, so you'll probably want to serve it with a side of rice rather than noodles. I like to keep a handful of recipes like this on hand, specifically for busy days. I hope you'll file this recipe for busy days of your own. Here's how this very simple casserole is made.

Creamy Chicken and Broccoli Casserole...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 large onion, chopped
4 cups broccoli florets
1 can (14.5 ounces) petite diced tomatoes, drained
1/4 cup reduced-fat scallion and chive cream cheese (such as Philadelphia)
1 tablespoon + 1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon flour
1/2 teaspoon dried thyme

Directions:
1) Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan and cook for 4 minutes or until browned. Remove chicken from skillet.
2) Reduce heat to medium and add 1 teaspoon oil, onion and 1/4 teaspoon each salt and pepper to skillet and cook for 5 minutes or until softened. Add flour to skillet and cook 1 minute, stirring. Add broccoli, thyme and 1/2 cup water to skillet. Cover and cook for 4 minutes or until broccoli is crisp-tender.
3) Remove cover and add chicken, remaining 1/4 teaspoon salt, tomatoes and cream cheese to pan. Stir until well blended. Yield: 4 servings.












One Year Ago Today: Strawberry and Lemon Crush


















Two Years Ago Today: Stuffed Anaheim Peppers and Homemade Enchilada Sauce














Three Years Ago Today: Spoonbread with Leeks and Gruyere Cheese

















Four Years Ago Today: Cotes de Porc A L'Auvergnate - Braised Porkwith Cabbage and Cream

Roasted Shrimp and Winter Vegetables

From the kitchen of One Perfect Bite...At this time of year I seek out recipes that are fast and easy to make. I found this this simple, but delicious, dish while paging through, a new to me, blog called Savour Fare. I really enjoyed this meal and I think you will too.  I simplified the recipe a bit by using pre-bagged florets and shrimp that were ready to be cooked. I also increased the cooking times slightly to insure the vegetables were done to our taste and I cut back, just a bit, on the amount of pepper used to make this nicely spiced dish. This is a terrific recipe to have in the hopper for the days that lead up to the holidays. It took about 10 minutes to put this meal together and it cooks in less than a half hour. I'm happy to share the recipe with you and I hope will give it a try.

Roasted Shrimp and Winter Vegetables...from the kitchen of One Perfect Bite inspired by the blog Savour Fare

Ingredients:
1 pound broccoli florets
1 cauliflower florets
1/4 cup extra virgin olive oil, divided use
1 teaspoon whole coriander seeds, coarsely crushed
1 teaspoon cumin seeds, coarsely crushed
1-1/2 teaspoons kosher salt, divided use
1 teaspoon freshly ground black pepper
1 pound large shrimp, shelled and deveined
Zest and juice of 1 large lemon

Directions:
1) Preheat oven to 425 degrees F. Line a cookie sheet with foil.
2) In a large bowl, toss broccoli and cauliflower with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper.
3) Spread vegetables on a cookie sheet and roast for 20 minutes. Meanwhile, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper in same bowl.
4) When vegetables have been roasting for 20 minutes, add shrimp and lemon juice and toss to combine. Continue roasting for 5 to 10 minutes longer, or until shrimp turn pink. Serve with lemon wedges or another squeeze of lemon juice. Yield: 3 to 4 servings.

One Year Ago Today: Persian Fried Chicken

Two years Ago Today: Tibetan Momo

Three Years Ago Today: Hot Mulled Cranberry and Apple Cider

Beef with Broccoli

From the kitchen of One Perfect Bite...This is a wonderfully simple stir-fry meal. While I make it throughout the year, this dish appears on my table more often in the fall because locally grown broccoli is so readily available. The dish has just two major ingredients, beef and broccoli, and it gets most of its flavor from the addition of oyster sauce. Oyster sauce is a thick, brown sauce with a sweet, salty, and earthy flavor and it is a major component of Asian cooking. True or not, the development of the sauce is credited to the owner of a small eatery that sold and cooked oysters. One day he smelled an especially strong aroma coming from the pot in which he cooked his oyster soup. He had lost track of time, and the soup, which was normally clear, had turned into a thick brown sauce. He liked its flavor well enough to begin selling it locally. It became very popular so this savvy businessman formed a company, called Lee Kum Kee, to mass produce it. While I can't vouch for the truth of the story, I can vouch for the flavor of this quick and simple Chinese-style stir-fry. I do hope you'll give this recipe, developed by Nancie McDermott, a try. All the ingredients needed to make this stir-fry can be found in any well-stocked grocery store and, if you don't overcook the broccoli, you're in for a quick and delicious meal. Here's how the dish is made.

Beef with Broccoli...from the kitchen of One Perfect Bite courtesy of Nancie McDermott

Ingredients:
1/4 cup chicken stock or water
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/2 teaspoon dark soy sauce or molasses (optional)
1/2 teaspoon sugar
2 tablespoons water
2 teaspoons cornstarch
2 tablespoons vegetable oil
2 teaspoons chopped garlic
2 teaspoons chopped fresh ginger
1/2 pound thinly sliced beef
3 cups broccoli florets

Directions:
1) Combine chicken stock, oyster sauce, soy sauce, dark soy sauce, if using, and sugar in a medium bowl. Stir to make a smooth sauce. Combine water and cornstarch in a small bowl.
2) Heat a wok or a large, deep skillet over high heat. Add oil and swirl to coat pan. Add garlic and ginger and toss until they release their fragrance.
3) Add beef, spreading it out into a single layer. Cook undisturbed until edges change color, about 30 seconds. Toss well, and then add broccoli florets. Cook 1 minute, tossing once, until they are shiny and bright green.
4) Add chicken stock mixture, pouring it in around the sides of pan. Cook, tossing often, until the broccoli is tender and the beef is done, 2 to 3 minutes.
5) Add cornstarch mixture to center of the pan. Toss to combine everything well, and as soon as sauce thickens, transfer to a serving plate. Serve hot or warm. Yield: 4 servings.

One Year Ago Today: Pumpkin Ginger Bread

Two Years Ago Today: Cinnamon Candy Apples

Three Years Ago Today: Celery Soup

Stir-Fried Broccoli with Ginger and Garlic

From the kitchen of One Perfect Bite...This Asian-inspired side dish is wonderful to serve with plain grilled meats or chicken. I've been known to make it as a main course for myself when the Silver Fox is not home for dinner. I love the color of stir-fried vegetables and the vibrant green of this crisp-tender broccoli was, I am sure, on the palettes of the Impressionists. If it wasn't, it should have been. This stir-fry is made with common pantry ingredients and it is very easy to prepare. You can have it on the table in 20 minutes or less, and it is a great way to use the bags of small florets that are found in the produce aisle of your grocery store. While the recipe is straightforward, it is important not to overcook the broccoli. Certain instructions are common to almost all Asian-style recipes. So here,  you will again be asked to heat the wok or frying pan before adding oil to it. This is done to prevent ingredients from sticking to the pan. You'll also be instructed to pour liquids around the sides of the pan rather than into its center. Liquids added around the periphery of the pan will not significantly change the temperature of the wok, while those dumped or poured into the center will cause rapid cooling and slow the cooking of the pan's contents. If you enjoy broccoli and are looking for new ways to prepare it, I hope you'll give this recipe a try.It was developed by Nancie McDermott and the recipes she creates are workable and delicious. Here's how this vegetable stir-fry is made.

Stir-Fried Broccoli with Ginger and Garlic...from the kitchen of One Perfect Bite courtesy of Nancie McDermott

Ingredients:
2 tablespoons vegetable oil
1 tablespoon chopped fresh ginger
1 teaspoon chopped garlic
1 teaspoon salt
12 ounces broccoli florets
3 tablespoons water or chicken stock
1 teaspoon Asian sesame oil

Directions:
1) Heat a wok or a large, deep skillet over high heat. Add vegetable oil and swirl to coat pan.
2) Add ginger, garlic, and salt, and toss well. Add broccoli and toss until combined. Cook, tossing often, until the broccoli florets are vivid green and just starting to wilt, about 1 minutes.
3) Add water, pouring it in around the sides of the pan. Cook 2 to 3 minutes more, tossing now and then, until the broccoli is brilliant green and tender, but still pleasingly crisp. Add sesame oil, toss well, and then transfer to a serving plate. Serve hot or warm. Yield: 4 servings.

One Year Ago Today: Rhubarb Swirl Brunch Cake

Two Years Ago Today: Apple Cider Quatre Quarts Cake

Three Years Ago Today: Cranberry Dressing

Skillet Pasta with Chicken and Broccoli

From the kitchen of One Perfect Bite...This is a lovely week night meal. The recipe comes from Cook's Illustrated and, as you might suspect, it is perfectly balanced and makes a delicious dinner. The only problem I have with this dish is the time it takes to prepare. I mention that because I don't won't you to get halfway through the recipe and only then discover you are not dealing with a 30 minute wonder. My old and addled brain has come to associate skillet-type dishes with speed, but the chopping required to assemble this one will slow you down. Plan on spending at least 20 minutes in intimate contact with your chef's knife and chopping block. View it as quality time because the finished dish is worth at least that much effort. I suspect any short tubular pasta could be used to make this this dish. I used penne because I had no ziti in the pantry, and I'm quite comfortable swapping the two pastas in my cooking. I know that many of you will quickly alter this recipe to your own taste. If you are in that group, I have a thought or two to share with you. Do not eliminate the sun-dried tomatoes. The tomatoes and red-pepper flakes add a need punch to what would be a bland meal without them. It is also important to follow the recommended cooking time for the chicken. The chicken is wonderful when it hits that just done mark, but it becomes dry, flavorless and stringy if you allow it to go past that point. I really enjoy this dish and make it a couple of times a year. I think those of you who try this recipe will be really pleased with the results. Here's how this skillet dish is made.

Skillet Pasta with Chicken and Broccoli...from the kitchen of One Perfect Bite courtesy of Cook's Illustrated

Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch squares
Table salt and ground black pepper
2 tablespoons vegetable oil (or olive oil), divided use
1 medium onion, minced (about 1 cup)
3 medium cloves garlic, minced (about 1 tablespoon)
1/4 teaspoon dried oregano
1/8 teaspoon red pepper flakes
8 ounces ziti or penne (2-1/2 cups)
2-3/4 cups water
1-2/3 cups low-sodium chicken broth
12 ounces broccoli florets (4 cups)
1/4 cup oil-packed sun-dried tomatoes, rinsed and coarsely chopped
1/2 cup heavy cream
1 ounce grated Asiago cheese (1/2 cup), plus extra for serving
1 tablespoon fresh lemon juice

Directions:
1) Season chicken with salt and pepper. Heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken in a single layer and cook for 1 minute without stirring. Stir chicken and continue to cook until most, but not all, of the pink color has disappeared and chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer chicken to a clean bowl and set aside.
2) Add remaining tablespoon of oil, onion, and 1/2 teaspoon salt to skillet. Return skillet to medium-high heat and cook, stirring often, until onion is softened, 2 to 5 minutes. Stir in garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
3) Add ziti, 2 cups of the water, and broth. Bring to a boil over high heat and cook until liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.
4) Add broccoli, sun-dried tomatoes, and remaining 3/4 cup water. Cover, reduce heat to medium, and cook until broccoli turns bright green and is almost tender, 3 to 5 minutes.
5) Uncover and return heat to high. Stir in cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until sauce is thickened and chicken is cooked and heated through, 1 to 2 minutes. Remove skillet from heat and stir in lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at table, if desired. Yield: 4 generous servings.

One Year Ago Today: Chunky Apple Cake

Two Years Ago Today: Not Your Mama's Pink Lemonade

Three Years Ago Today: Braised Vietnamese Fish - Ca Kho To

Fettuccine with Sausage, Broccoli and Cheese

From the kitchen of One Perfect Bite...I am the happy recipient of pasta made by a neighbor who is experimenting with her first pasta machine. I'm in her debt for many reasons, including her patience and willingness to review new recipes and sample dishes that I've sent her way over the years. Several years ago, she nearly froze to death sampling my almost daily experiments with ice cream, so I dare not tease her. As a matter of fact, I'm thrilled, and even further in her debt, because her pasta has sent me searching for new ways in which to prepare it. I've found some fabulous recipes, including the one I'm featuring tonight. It comes from food52 and the original recipe can be found here. I've simplified the instructions a bit, but for the most part I've stayed true to the recipe as it was published. I cook my pasta, fresh or dried, in about 6 quarts of boiling salted water. I add a teaspoon of salt for each quart of water that I use. The salt flavors the pasta and the cooking water that I also use to finish most of my sauce recipes. This sauce is best described as gutsy and it is packed with stick-to-the-ribs flavor. Those of you who try this recipe will love it. It is easy to prepare and it's a perfect meal to serve on those first chilly nights of fall. Here's how this dish is made.

Fettuccine with Sausage, Broccoli and Cheese...from the kitchen of One Perfect Bite
courtesy of food52

Ingredients:
1 pound bulk Italian sausage, a mix of hot and sweet if possible
3 tablespoons olive oil
3 large cloves garlic, finely chopped
1/2 cup dry white wine or dry white vermouth
1 cup low sodium chicken stock
1 pound fettuccini
1-1/2 cups small broccoli florets
1 teaspoon fresh thyme leaves
3 tablespoons butter
1/4 cup freshly grated Parmesan, plus more for serving

Directions:
1) Heat olive oil in a wide, heavy pan set over medium-high heat. When it shimmers, add sausage and break into small clumps with back of a wooden spoon. Saute, stirring occasionally, until nicely browned, about 5 minutes. Transfer sausage from pan to a plate using a slotted spoon. Keep warm.
2) Reduce heat to medium and add garlic to pan. Cook just until soft and fragrant. Do not let garlic burn. Add wine, scraping brown bits from bottom of pan. Reduce wine by about two thirds, then add chicken broth. Return sauce to a boil and reduce until sauce darkens and becomes somewhat syrupy, about 7 to 10 minutes. Add thyme leaves. Remove pan from heat.
3) Meanwhile, bring a large pot of salted water to a boil over high heat. Add broccoli and cook until just tender, about 2 to 3 minutes. Use a slotted spoon to remove broccoli from pan. Set aside.
4) Bring water back to a boil. Add fettucini and cook, per package instructions, until al dente. Skim off about 1 cup of pasta water and set aside. Drain fettucini and fold into sauce, tossing gently to coat pasta strands. Set pan over medium-low heat, add butter and a little of reserved pasta water. Return sausage and broccoli to pan and stir to incorporate. Add Parmesan cheese and enough pasta water to make a silky sauce. Toss again. Taste for seasoning, adding salt ans pepper to taste. Serve immediately, passing additional cheese at the table. Yield: 4 to 6 servings.

One Year Ago Today: Viennese Chocolate Pepper Cookies

Two Years Ago Today:  Zucchini Gratin

Three Years Ago Today: Chipotle-Mainated Pork Tenderloin

Five Spice Chicken Stir-Fry

From the kitchen of One Perfect Bite...This is a great meal to serve at the end of a busy day. It comes together almost effortlessly and it is the kind of quick meal that the Silver Fox and I enjoy when we are home alone. When there are just two of us at the table, I reduce the quantity of ingredients used in this recipe by 2/3 and we still have a substantial meal to share. While I suspect no warnings are necessary, fussy young eaters seem to think hemlock is lurking in this stir-fry and no amount of cajoling will open those locked lips. Have you ever wondered where they learn to do that? I just finished a "one for you, one for me, and one for Felix" routine worthy of an award nomination, but it was to no avail. The lips are still locked and the eyes are beginning to glare with that unspoken "try and make me" challenge. Back on point, these are the occasions when it is great to be a grandmother. Grandmother's instinctively know that God created fried-rice and steamed dumplings for a reason. I call it strategic retreat. No child has ever starved on my watch, so dumplings, with vegetables so finely chopped they don't even know they're there, are the order of the evening. I'll add a bit of plum sauce because it makes everything taste better, don't you think? The broccoli battle, bested only by the Trojan wars, can be fought another day by some other person in another time and place. Tonight peace will reign. All things being equal, this is a nice family meal, despite the bad reviews coming from the peanut gallery. I hope you'll give it a try. Here's the recipe.

Five-Spice Chicken Stir-Fry...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoon dark sesame oil
1-1/2 pounds chicken tenders, cut into 1-inch pieces
3 cups broccoli florets
1 large red bell pepper, sliced
3/4 cup onion slices
3/4 cup snow peas
1 can (8 ounces) sliced water chestnuts, rinsed and drained
1 tablespoon minced garlic
1/2 to 3/4 teaspoon Chinese 5-spice powder (See Cook's Note below)
1 cup fat-free reduced-sodium chicken broth
2 teaspoons cornstarch
2 tablespoons cold water
3 cups hot cooked white rice

Directions:
1) Heat sesame oil in wok or large nonstick skillet over medium heat until hot. Add chicken and stir-fry for about 8 minutes,or until chicken is no longer pink in center. Remove chicken from wok.
2) Add broccoli, bell pepper, onion, snow peas, water chestnuts and garlic to wok and stir-fry for 5 to 8 minutes, or until vegetables are crisp-tender. Sprinkle with five-spice powder. Cook and stir 1 minute longer.
3) Return chicken to wok. Add chicken broth and heat mixture to a boil. Combine cornstarch and water in small bowl and stir into broth mixture. Boil 1 to 2 minutes, stirring constantly until sauce thickens. Serve over rice. Yield: 6 servings.

Cook's Note: Five-spice powder is a Chinese spice mix designed to capture the yin and yang of Chinese cooking. It includes all five flavors - sweet, sour, bitter, pungent, and salty. Here are the components to 5-spice powder: 2 teaspoons of Szechuan peppercorns, roasted and ground, 8 star anise, ground, 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, 1 tablespoon ground fennel seeds. Five spice powder can be found in Asian markets and is available for purchase online.

One Year Ago Today: Spiced and Roasted Multi-Colored Organic Carrots

Two Years Ago Today: Mediterranean Radish Salad

Three Years Ago Today: Bacon Wrapped Maple-Mustard Chicken Thighs

Broccoli Salad with Feta, Olive-Oil-Fried Almonds and Currants

From the kitchen of One Perfect Bite...We had lovely grilled lamb  for dinner last evening. The chops were double-cut and absolutely delicious, but the best part of the meal was the side dishes I made to accompany them. As more of our cooking moves to the grill, I enjoy the extra time it creates in the kitchen and like to use some of it to experiment with recipes that have caught my eye. This salad is a perfect example of a dish that I've been waiting to try. The recipe was developed for fine Cooking magazine and it debuted in my kitchen last night to rounds of applause from taste testers. The salad is reasonably easy to make and the play of ingredients make it an interesting and flavorful starter for meals that will star plain grilled meats. It is a great recipe and there is not much I would do to change it. I did, however, think it would benefit from some additional sweetness. The next time I make this, I plan to substitute 1/4 cup of raisins for the currants and add a pinch of sugar to the salad dressing. They are minor changes and I have not included them in them recipe that appears below. I know that broccoli is not a universally popular vegetable, but I hope those of you who shy away from it will try it in dishes like this. I think you'll be pleasantly surprised. I know I was. Here's the recipe.

Broccoli Salad with Feta, Olive-Oil-Fried Almonds and Currants...from the kitchen of One Perfect Bite courtesy of Fine Cooking

Ingredients:
1 pound broccoli florets, cut into quarter-size pieces
1-1/2 tablespoons dried currants
1 medium clove garlic
Kosher salt
2 tablespoons red-wine vinegar
Pinch cayenne
5 tablespoons extra-virgin olive oil, divided use
1/2 cup blanched, slivered almonds
3 ounces feta, crumbled (about 3/4 cup)
1/3 cup roughly chopped fresh cilantro (optional)

Directions:
1) Bring a large pot of generously salted water to a boil over high heat.Boil  florets  until they’re tender (pierce with a paring knife or taste a piece) but still offer a bit of resistance, about 3 minutes. Drain broccoli, spread on a baking sheet in an even layer, and set aside to cool—it will continue to cook as it cools.
2) Put currants in a small bowl, add enough hot water to cover, and let sit until softened, about 10 minutes. Meanwhile, using a mortar and pestle or flat side of a chef’s knife, mash garlic to a paste with a pinch of salt. Transfer garlic to a small bowl and add vinegar and cayenne. Let sit for about 10 minutes.
3) Warm 1 tablespoon of  oil in a small sauté pan over medium heat. Add slivered almonds and fry, stirring frequently, until golden brown,  about 2 to 3 minutes. Transfer to a plate lined with paper towels and season with salt.
4) Drain currants. Whisk remaining 4 tablespoons oil into vinegar mixture. Just before serving, combine broccoli, currants, feta, and half of almonds in a large bowl. Drizzle with vinaigrette and toss gently to combine. Taste and season with a pinch more salt if necessary. Transfer to a serving platter and sprinkle with remaining almonds and the cilantro, if using. The salad is best served at room temperature. Yield: 4 to 6 servings.

One Year Ago Today: Lemon Tea Cake

Two Years Ago Today: Tomato Coconut Rice

Three Years Ago Today: Chocolate Bread Pudding

Baked Broccoli and Sausage Frittata

From the kitchen of One Perfect Bite...I've reached an age where I accept but no longer embrace change. I can't deny it. This evening was spent composing a post using the "new" blogger interface. Ever known for tact and grace, I promise you'll find no negativity here, but I suspect you've also noticed that no red lanterns or fireworks accompanied my post tonight. I'm guessing technical issues are driving force behind this change and experience has taught me that opinions, solicited or not, won't change decisions that have already been made. So, before I stow my thoughts and bite my tongue, I want to pass a caution on to you. If you haven't looked at the interface do so before you have to. It will take some getting use to and April is nearly here. 'Nuff said, it's time to cook.

I've been experimenting with egg recipes that will make easy work of serving breakfast or brunch to a crowd. I settled on an oven-baked frittata that is versatile and almost effortless to make. Vegetables used in its construction can be swapped with favorites of your own and if you like cheese, by all means add it. I've kept ours simple by design. This recipe can be doubled if you are feeding a gang. The base recipe has some heat, but if you want to spice it up feel free to do so. I like this well enough to make it part of our Easter brunch. I hope those of you who are looking for new egg recipes will give this one a try. Here's the recipe.

Baked Broccoli and Sausage Frittata...from the kitchen of One Perfect Bite

Ingredients:
2 tablespoons vegetable oil
1 cup chopped onion
1 pound of bulk breakfast sausage
2 teaspoons minced garlic
1 medium jalapeno, finely chopped or 1 teaspoon hot pepper sauce(i.e Tabasco)
1 (12-oz.) bag broccoli crowns, blanched and coarsely chopped
10 large eggs
3 tablespoons milk
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper

Directions:
1) Preheat oven to 350 degrees. Liberally grease a 9 x 13-inch pan with oil.
2) Saute onion in oil over medium-high heat until soft and translucent, about 5 minutes. Lightly season with salt and pepper. Add sausage to pan and cook until lightly brown, about 5 minutes.Add broccoli to pan and cook for 2 minutes. Stir in garlic and jalapeno and cook until fragrant, about 1 minute longer. Scrape mixture into prepared baking pan and set aside.
3) Add milk, 1/2 teaspoon salt and 1/2 teaspoon pepper to eggs and whisk vigorously until smooth. Pour eggs over mixture in baking pan.
4) Bake, uncovered, until eggs are set, about 25 to 30 minutes.Remove from oven and serve immediately. Yield: 6 servings.

One Year Ago Today: House Special Mac N' Cheese















Two Years Ago Today: Yucatan-Style Chicken,Lime and Orzo Soup