Tag Archives: broccoli

Shall I Be

One Pot Pasta

One Pot Pasta

I’m not going to lie, I’m a bit of a Pinterest nut.  I find so many interesting and tasty looking treats that I just can’t help but to “pin all the things!”  When I started seeing one-pot pasta meals I was intrigued as it goes against everything I was taught growing up regarding the proper cooking of pasta.  Which is why I was expecting this post to be more of a #pinterestfail than anything else, I just couldn’t imagine this working.  Just worked it did, after checking out almost half a dozen recipes.  I wanted to insure that my pasta was al dente and my vegetables cooked but not floppy – which isn’t exactly the easiest thing.  The first step was figuring out what vegetables have a similar cooking time, and what type of pasta was equal to or less than that cooking time.  I wanted the pasta to have the shortest cook time just in case the vegetables needed extra time, again al dente pasta is (and always will be) the goal for any pasta dish.  Luckily green vegetable are starting to show up at the market so I had a very large selection to pick from!

Shall I Be

Serves 3-4


1 tbsp olive oil

1 vidalia onion, chopped

3 cloves garlic, chopped

1 tsp thyme

1 tsp rosemary

6 basil leaves, minced

4 cups water

1/4 tsp salt

1/4 tsp roasted red pepper flake

1 cup broccoli florets

2 large carrots, sliced 1/2 inch thick

1/2 cup frozen sweet peas

8 oz penne (look for one with a 10 minute cook time)


  1. Heat the olive oil in a large dutch oven over medium heat. Add the garlic and onion and cook for 7 minutes, or until slightly golden. Add the rosemary, basil, and thyme and cook for 2 minutes - stirring frequently to prevent burning.
  2. Add the water along with the salt, red pepper flakes, and vegetables. Bring to a boil, then add the pasta and cook for 10 minutes. Stir regularly, using a tong as needed to make sure the pasta cooks thoroughly.
  3. Allow to slightly cool and then serve!

Now this recipe comes with a true tip/trick: cut and EVERYTHING first!  Once it’s time to add the water everything needs to be ready to go in order to avoid a mushy mess.  For this same reason I would avoid most members of the squash family and would also hold off adding any tomatoes until the very end.

Boil the Sea

Egg Foo Young

Egg Foo Young

When I saw the challenge for /52weeksofcooking was to use a TV show for inspiration I realized two things: 1) there aren’t many vegetarians/vegetarian friendly shows on TV and 2) I don’t really watch that much TV.  As part of our move we did away with cable, relying on Netflix and honestly haven’t missed “normal” TV at all.   So I made a list of possible shows, and then tried to figure out if a vegetarian meal would make sense.  Some of the bigger shows, such as House of Cards or Game of Thrones, it was clear from the beginning that going meatless was not an option.  I debated making some “fish” fingers with pudding for Doctor Who, but the best part of that is the fish so…I enlisted some outside help.  Which lead me to Firely, easily one of the best TV shows ever and one that has a few options when it comes to food.  From mock protein bars to anything involving strawberries. however my friend who suggested Firefly also suggested doing an American/Chinese dish (aka what most Chinese restaurants serve) since that’s all the Alliance seems to be made of.   I debated the options and decided to go with Egg Foo Young, for while delicious it does resemble the protein dish served during Out of Gas.

Boil the Sea

Serves: Yields 4 Egg Foo Young patties

Serves 2-3


4 eggs

1/2 tbsp rice vinegar

1 tsp soy sauce

3 green onions, chopped (including greens)

2 shallots, chopped

1/4 inch piece of ginger, shredded

1/2 cup mushrooms, chopped

1/2 cup broccoli, chopped

salt and pepper

vegetable oil


  1. Beat the eggs, soy sauce, and vinegar in a large bowl. Add the vegetables, along with the ginger and bit of salt/pepper, blend well, and set aside.
  2. Heat 2 inches of vegetable oil in a wok over medium heat until oil is around 375 degrees. Test readiness by using the water method.
  3. Spoon 1/4 of the batter into the vegetable oil and use a spatula to hold mixture together. Cook for 5 minutes, then use the ladle to add a bit of the hot oil to the top of the patty to help bind it. Use a large spatula and gently flip. Cook for an additional 5-7 minutes on the other side, until the egg has browned.
  4. Remove to a paper towel lined plate and allow to cool for three minutes. Serve topped with soy sauce and enjoy1

As a bonus it turned out Joe had never had this dish, and there’s something rather awesome in introducing someone to a new dish.   At some point I want to figure out a way to vegetarianize the sauce that comes with this dish, but it wasn’t until researching it that I found out it normally contains fish sauce as well as shrimp paste – so I probably won’t be ordering this dish anytime soon.  Another great thing about this dish is it works well for all meals, I served it as part of a weekend brunch – but typically order it as part of dinner.  Nothing like a quick and versatile meal 🙂

Too Cold

Thai Coconut Curry

Thai Yellow Curry

As part of my New Year’s pledge I’m trying to participate in all of the challenges on /52weeksofcooking – which means I have to actually finish the ones from 2013.  Luckily I’m only two behind, and I’ve already figured out two of the ones for 2014 so I’m not horribly behind…or something like that!  First up is from week 51: Thai!  I’m a HUGE fan of Thai food and rarely get to enjoy it because of Joe’s peanut allergy (tho I’m rather certain he’s worth it).  I debated making drunken noodles, but wasn’t able to find the right type of rice noodles so I decided to go with a simple yellow curry.   I found a great recipe for a homemade yellow curry powder, tweaked it as needed to get the right spice level, and went to work.

Yellow Curry Powder


1 tbsp ground turmeric

3 bay leaves

3 tbsp ground coriander

2 tbsp ground cumin

2 tsp fresh ginger, minced

1 tsp ground white pepper

2 tsp cayenne powder

1/4 tsp ground cloves


  1. Heat a small saute pan over medium heat and add the spices. Stir continuously for three minutes then remove everything to a small bowl. Allow to cool to room temperature then use!

Too Cold

Serves 4-5


1 tbsp vegetable oil

2 tbsp yellow curry powder

3 garlic cloves

3 shallots, diced

2 Japanese Eggplant, roll-cut

1/2 lb sugar peas

1 1/2 cups broccoli, roughly cut

1 14.5 oz can light coconut milk


  1. Heat vegetable oil in wok then add the shallots and garlic, cooking for five minutes before adding the curry powder. Stir well for 2 minutes, until shallots start to turn golden.
  2. Add the eggplant and cook for 7-10 minutes, eggplant will start to turn light purple/brown and become soft. Add the sugar peas along with the broccoli and cook for an additional 5 minutes, stirring to prevent sticking.
  3. Pour in the coconut milk, then bring mixture to a low simmer. Cover and continue simmering for 15 minutes. Adjust seasonings as needed then serve over rice or rice noodles and Enjoy!

This dish came together incredibly fast, and making the curry powder from scratch added a new level.  I’ve always used store brand curry powder, and occasionally curry paste when I can find some that is fish sauce/shrimp paste free.  Was also pleasantly surprised that making it myself wasn’t as bad as I thought.


Roasted Linguine and Broccoli

Roasted Pasta with Broccoli

Time for the March installment of the Secret Recipe Club!  This month I was assigned Angela‘s Spinach Tiger, which is an amazing blogs with one of the most honest tag-lines out there.  I was immediately drawn in to the open nature of her blog, especially when it came to the entries about her brother and cousin.  As for picking a recipe, that was much easier said then done.  For the longest time I was going to one of her Red Recipes but I couldn’t stop thinking about her roasted pasta recipe.  I had sauted pasta before, tossing it with vegetables or various sauces right before serving but had never roasted it so that it actually started to brown in the pan.  I did make a few changes to this recipe, namely adding some garbanzo beans to add some protein, but otherwise I kept it as written.

Roasted Pasta with Broccoli

serves 3-4


1/2 lb uncooked long pasta

4 cups broccoli florets, cut

4 tbsp EVOO

2 cloves garlic, diced

1 cup pre-soaked garbanzo beans


  1. Cook the pasta per instructions on the box, then set aside after tossing in half of the EVOO.
  2. Meanwhile heat the remaining olive oil (2tbsp) in a large saute pan, then add the garlic and broccoli florets. Cook for 15 minutes, stirring regularly to prevent sticking.
  3. Add the pasta to the broccoli along with the garbanzo beans. Cook for 5-8 minutes, the pasta will start to brown on the edge. Season to taste with salt, pepper, and red chili flakes. Serve hot!

I topped Joe’s with some shredded cheese, leftover from some pizza made earlier in the week while I kept mine “naked”.  Everything came together so quickly, plus being able to make the pasta in advance was great since I had yoga planned.  The addition of the beans also added another dimension to the dish as a contrast to the crunchiness of the pasta tips and broccoli.   A huge thanks to Angela for introducing me to such a great dish which will probably become a frequent addition to my monthly rotation.  A larger thanks to the wonderful hostesses of the Secret Recipe Club for another amazing month.  I can’t wait to see what fantastic blog I’ll get next month!

Feel It In

Coconut Soba Noodles

Sometimes the best dishes are the ones that result from emptying out the cabinets and seeing what all is hiding.  I was inspired by last month’s Random Recipes to continue going through my pantry as part of my fall cleaning.  In doing this it turned out that I have a large collection of soba noodles, probably because I only have a few recipes for cooking them and lately fresh ginger has been scarce.  So I decided to start throwing ingredients together, based on some of my favorite ingredients.  The result was a very rich dish popping with flavor and crazy filling, the fact that it came together in no time at all just made it even better.

Coconut Soba Noodles

Serves 4-5


1/2 lb soba noodles, cooked per instructions on pan

2 tbsp vegetable oil

1 tbsp curry powder

1/4 tsp cayenne powder

1/4 tsp mango powder - aka amchur powder (optional)

3 scallions, sliced

4 garlic cloves, diced

8 oz tofu, well pressed/drained

2 cups broccoli

1/2 cup coconut milk


  1. Heat the vegetable oil in a wok over medium heat, add the curry, cayenne, and mango powder. Cook for 30 seconds, stirring constantly then add the scallions and garlic. Cook for an additional 5-7minutes, the garlic should start to turn golden. Then add the tofu and cook for 10minutes, until golden on each side.
  2. Add the kale and bok choy, allowing to slightly wilt before adding the cooked noodles and coconut milk. Cover and allow to cook for 10-15 minutes, stirring frequently to prevent sticking. Add additional curry to taste
  3. Serve and enjoy!

One day I’ll get better about keeping my cabinets clean, but until then I’ll be turning to quick and easy pantry cleaning recipes.  I will certainly keep experimenting with the soba noodles, there are a few Thai inspired recipes I want to try as well as another Burmese noodle dish.