Broccoli with Ginger and Sesame

January 13th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1½ tablespoons sesame seeds, toasted
¾ cup vegetable stock
1½ tablespoons soy sauce
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1½ pound broccoli florets
3 cloves of garlic, minced
1½ tablespoons minced fresh ginger
Canola, or grapeseed oil for sautéing

Directions

Mix the vegetable stock, soy sauce, and dark sesame oil together in a small bowl and set aside.
Coat the bottom of a large sauté pan with oil, heat over medium flame and add the broccoli florets. Stir to coat the florets with the oil and sauté for about a minute. Add the ginger and garlic and sauté for half a minute more, until fragrant.
Add the vegetable stock mixture to the pan. Bring to a simmer, reduce the heat and cover for 2-3 minutes; until broccoli is still firm, but can be pierced with a fork. Remove from heat. Remove broccoli with a slotted spoon and set aside. Return pan to high heat and boil down the liquid until about 3 tablespoons remain. Turn off heat, return broccoli to the pan, add the toasted sesame seeds and toss all with the liquid. Serve immediately.

Whole Wheat Broccoli Calzones

June 12th, 2011 § 0 comments § permalink

Makes 4-6 calzones

Ingredients

1 recipe Ger-Nis Whole Wheat Pizza Dough
2 cups broccoli florets
1 tablespoon butter
1 tablespoon olive oil
1 cup ham, cooked and chopped
1 medium onion, chopped
1 tablespoon whole-wheat flour
¼ cup milk
1 cup milk cheddar cheese, grated
1 teaspoon salt
Black pepper

Directions

Preheat oven 425°F.

Roll the pizza dough out into 4-6 five inch circles. Place on a large baking sheet or two of them. In a pot of boiling water blanch the broccoli florets for a few minutes until just al dente and beginning to soften. Remove and set aside. In a medium sauté pan add butter and oil and bring to a medium high heat. Sauté ham and onions for a few minutes until onions and ham begin to brown, about 4-5 minutes. Add broccoli florets and mix well. Add the flour and sauté a few minute longer until all flour is absorbed around the ham and broccoli. Add the cheese and the milk and reduce heat to low, stirring constantly until all the cheese has melted and the cheese is smooth. Remove from heat season with salt and pepper.

Place a dollop of the broccoli close to the center of each of the whole wheat dough circles, off to one side but still centered. Fold over the dough so that the sides are even and touching and a half circle is formed. Starting with one side top or bottom roll up or down the pizza dough sides curling up and twisting until top or bottom is reached. Place in the oven and bake for about 15 minutes or until golden brown.

Nissa’s Lasagna

April 19th, 2011 § 0 comments § permalink

Makes one large lasagna

Ingredients

Olive oil
4 cloves garlic, chopped fine
2 medium yellow, onions, chopped small
2 medium carrots, chopped small
2 medium green zucchini, chopped small
1 cup broccoli florets, cut super small
4 medium tomatoes, chopped small
¼ cup fresh basil, chopped fine (2 tablespoons reserved)
¼ cup fresh parsley, chopped fine (2 tablespoons reserved)
¼ cup fresh marjoram, chopped fine (2 tablespoons reserved)
¼ cup fresh oregano, chopped fine (2 tablespoons reserved)
1 cup tomato sauce
½ cup red wine
Salt/pepper
Lasagna noodles (cooked or fresh)
4 cups fresh spinach
1 ½ cups feta cheese, crumbled
1 ½ cups Pecorino Romano cheese, grated
2 cups fresh mozzarella

Directions

In a large soup pot, over medium high heat, add oil. Cook onions and garlic until soft and translucent, about 5 to 7 minutes. Add carrots and cook for a few more minutes. Add the zucchini, broccoli and tomatoes and reduce heat to a medium simmer. Add the fresh herbs (making sure to reserve some for the end). Add the tomato sauce and red wine, and season with salt and pepper. Reduce heat and simmer for about 15 minutes. Take off heat and allow to cool a bit before assembling lasagna.

Preheat oven to 375°F.

In a large casserole dish, place a layer of lasagna noodles (cooked or fresh) down first, then spread a little sauce over the noodle. Add a layer of fresh spinach and then a layer of sauce, followed by a little bit of each cheese. Repeat the layers until the dish is filled. The top layer should end in a noodle covered with sauce and cheese, mostly the pecorino in order to make it nice and crusty.

Place lasagna in the oven and bake for about 45-60 minutes or until the top is crusty brown. Allow the lasagna to sit and rest about 20 minutes before serving.

Brown Rice Fried Rice

February 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

2 tablespoons canola or peanut oil
1 cup mixed vegetables (carrots, broccoli florets, peppers), chopped small
¼ cup frozen peas, defrosted
¼ cup water
1 small green chili, chopped fine
3 scallions, sliced thin
2 cloves garlic, chopped fine
A 1-inch piece of fresh ginger, peeled and chopped fine
2 cups cooked short grain brown rice
2 eggs, beaten
2 tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon mirin or rice wine

DIRECTIONS

In a large deep skillet or wok, over medium-high heat, add oil. Cook the vegetables, 5 minutes.
Add peas and water and cover to steam vegetables until tender, but still have a bite. Add chili, scallions, garlic and ginger and continue to cook, 1 minute. Add the cooked rice and combine. Create a space in the center of pan and add eggs. Cook, breaking up the eggs with a spoon until they are lightly browned. Increase heat slightly and cook until the rice is crispy, about 5 minutes.

In a small bowl, combine soy sauce, sesame oil and mirin with 2 tablespoons of water. Pour the mixture over the rice.

Continue cooking, stirring occasionally, until the rice has absorbed all the liquid, 3 to 5 minutes. Season with the salt and pepper and serve, with extra soy sauce on the side.

Broccoli With Red Peppers, Basil, Garlic & Lemon Juice

June 2nd, 2010 § 0 comments § permalink

Serves 1 – 2

INGREDIENTS

1 or 2 heads of broccoli, florets quartered
1 red pepper, deseeded & destemmed, sliced thinly lengthwise
2 garlic cloves, chopped fine
Juice of ½ lemon
1 tablespoon extra virgin olive oil
2 tablespoons fresh basil leaves, chopped
Salt & pepper

PREPARATION

Preheat oven to 350 degrees

Place broccoli and red pepper in medium bowl.  Toss with lemon juice, olive oil, garlic, basil, and salt & pepper to taste.  Transfer to prepared foil.

Wrap and bake for 20 minutes.

Broccoli, Garlic & Herb Calzones with Oregano Tomato Sauce

October 24th, 2009 § 0 comments § permalink

Small broccoli florets, red peppers, garlic, fresh basil and parsley are placed inside the calzone dough and baked to perfection. They are then served with tomato oregano sauce over the top. Feta, goat cheese or mozzarella can be placed inside for a cheesier version.

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