Crispy, Crunchy Broccoli & Asparagus

Now that spring is just about in full bloom, it is only a matter of time before the BBQs and picnics start rolling around. This simple side dish is going to be your favorite companion. Broccoli and asparagus are a match made in heaven when you toss in a little garlic and some breadcrumbs.

In order to make enough to share with 3 of your friends, your going to need:

2 heads of broccoli
1 large bunch of asparagus
1/4 cup olive oil
1 head of garlic
1/2 cup seasoned bread crumbs

Chop the asparagus into bite sized pieces and cut the stems off the broccoli. Toss together in a colander to rinse off.

Add half of the oil to a large skillet and toss in your finely chopped/minced garlic. I like my garlic to be chopped so I can really chunks of it in each bite, but feel free to mince it into a paste for a more subtle flavor.

Drop in the cleaned veggies and top with the other half of olive oil. Give everything a good stir. Lower the heat to medium and cover. Cook for 10 minutes or so with the cover on to soften up, especially the broccoli.

Remove the cover and bump up the heat. We want to get the veggies browned and slightly charred so they can be nice a crispy. Toss in the breadcrumbs and mix it around. Continue to cook so the breadcrumbs become toasted and crunchy.

Remove from the skillet into a large serving bowl. Enjoy!

Italian Chicken & Broccoli with Gravy

I'm backk! It has been a long (slightly painful) three months, of which I have neglected you. But now I am back and I am here with an easy weeknight dinner option that you are going to love.

As much as it pains me to admit, I have been practically living off junk food and take-out these past few months due to, lets call it, "job restrictions." This means, no cooking, no baking, no nothing! However, there was one little bright light in all of this - I found some very interesting inspiration for the blog in the never ending sea of take-out menus.

This dish here is great because it requires a lot of ingredients you would normally keep on hand (well at least we do in my house - as broccoli is just as much as a staple as salt and pepper!)

To get started you will need the following items to make 4 servings

Ingredients
1 1/2 lbs thinly sliced chicken breast (no skin and no bones)
1/2 cup all-purpose flour
Pinch of salt & fresh black pepper
2 tsp garlic powder
2 tbsp butter
2 large heads of broccoli, keep those stems on nice and long
1/4 lb mozzarella (fresh will work, but Polly-O just melts so nicely and is extra delicious)
4 cloves garlic
2 cups chicken stock
1 hearty pour of your favorite red wine

Start off by 'flouring' the chicken breast. On a plate, mix together the flour, salt, pepper and garlic powder. Drop each piece of chicken into the mix being sure to coat both sides with the flour mixture. Repeat on all pieces.

In a large skillet (oven-proof is best, as this will make your job easier later on), gently melt your first tablespoon butter, being sure not to brown or burn it. Add the chicken and cook until browned on both sides and white through the middle, roughly 5 minutes each side (depending on how thick the chicken is). Remove the chicken to a dish and set aside.

In the meantime, bring a large pot of water to a rolling boil. Toss in your broccoli (cut long and thin). Cook for 8-10 minutes until broccoli is tender, but not too soft. You want to make sure it still has some bite to it! Once the broccoli is finished, set it to the side in a bowl or dish.

Now lets get back to our skillet because its time to make our gravy. Without cleaning out any of the bits left behind from the chicken, melt the second tablespoon of butter in the skillet. Throw in the minced garlic and let it lightly brown for about a minute, just until fragrant. It is very important here not to let the garlic burn or you could ruin the flavor of your gravy. Once browned, pour in your chicken stock and red wine and bring to a boil. Make sure to stir and scrape all the browned bits off the bottom of the pan. Let boil for 5 minutes or so, until the gravy starts to thicken.

If you can't get the gravy to thicken up, toss in about a teaspoon of flour and quickly stir it into the mixture so that it doesn't 'clump up.'

Once your gravy is in a good place, time to add the chicken back in the skillet. Make a small pile of broccoli on top of each chicken breast and then cover with a slice of cheese. Toss the skillet under the broiler for a minute or two to get the cheese to melt. Make sure to keep an eye on it so it doesn't burn.

There you have it, a delicious dish that covers off a bunch of your daily food group requirements in one. Plus, not sure if you were keeping track, but we only have to clean 1 pan and 1 pot. Not too bad if you ask me!

Also, as sneak peak, there are going to be some make-overs going on with the blog in the upcoming weeks, so be sure to keep an eye out for that! Enjoy!

Quinoa & Veggie Pilaf

So this is technically not a pilaf, but it tastes like one. The best part, its missing all the carbs! Technically, a pilaf is toasted rice. But quinoa is a great substitute for rice that adds substance to the dish, without the carbs. If you are new to quinoa, it is a protein, NOT a carb, and its very versatile, similar to rice. Next time you are looking for a healthy side dish with some substance, try out this veggie packed recipe.

Recipe yields about 6 servings as a side dish

Ingredients
1 tbsp olive oil
1 medium yellow onion
3 medium carrots
1 large head of broccoli
2 cups Swiss chard
1 cup quinoa
2 1/2 cups vegetable broth
1 tsp fresh ground black pepper
1 tsp salt
1 tsp paprika
1 tsp red pepper flakes

Using a madoline (or really amazing knife skills) shred the onion, carrots, broccoli and Swiss chard.

Heat the oil in a large skillet and saute the vegetables for 2-3 minutes, until tender.

Add the quinoa, vegetable broth, salt & pepper, paprika and red pepper flakes to the skillet. Give it a good stir. Bring to a boil and then cover and simmer for 15-18 minutes, or until liquid is absorbed.

Serve alongside grilled chicken or sauteed shrimp for a super healthy and detoxifying meal or serve on its own as the main dish. Enjoy!

Take-out Fake-out: Chicken and Broccoli

One of my favorite Chinese food take-out selections is chicken and broccoli. It is so easy to get home late and just call for take-out, but this recipe makes you rethink that decision. Not only is it quick and simple, but it is also healthier than the take-out alternative.

Recipe yields 4 servings

Ingredients
1 lb chicken breast
3 cloves garlic
2 tsp ginger
1 1/4 cup chicken stock
4 tbsp soy sauce
2 tsp granulated sugar
3 cups broccoli
2 tsp cornstarch

Heat the oil in a large skillet. Add the minced garlic and ginger and saute for 2 minutes until fragrant.

Cut the chicken into cubes and add to the skillet. Stir to mix with the garlic and ginger. Cook 2-3 minutes per side.

Add 1 cup chicken broth and soy sauce to the pan and bring to a boil. Cover and cook for 5 minutes.

Stir the chicken mixture. Cut the broccoli into bite sized pieces and add to the skillet. Cover and cook for another 5-8 minutes, until broccoli is tender. The cooking time will depend on the size of your broccoli pieces.

Mix together the remaining chicken stock and cornstarch. Add the mixture to the skillet to thicken the sauce.

Once the sauce has become thickened, give the pan a good stir and then serve. Enjoy with fried rice.

Creamy Broccoli Soup

I clearly have soup on the brain this week, so what better way to round it out than with my creamy broccoli soup. This recipe was shared with me by a dear friend and it has been a winter staple ever since.  What I love about this soup is it's versatility. You can easily swap in some cauliflower to blend with the broccoli for added flavor. Personally, I like to mix a large handful of shredded carrots into my bowl. What do you prefer? If you have any variations you like, I would love to hear about them. Leave me a comment below!

Recipe yields 8 servings

Ingredients
1 1/2 tbsp unsalted butter
1 small yellow onion
6 cups water
2 chicken bouillon cubes (swap in vegetable stock to make this vegetarian!)
8-10 cups chopped broccoli flourets
1 tsp salt
1 cup heavy cream
1 tbsp all-purpose flour
1 medium carrot
1-2 tsp freshly ground black pepper

In a large soup pot, melt your butter and add your chopped onion. Cook 2-3 minutes until tender.

Add your water and bring to a boil. Add your bouillon cubes and stir until completely dissolved. Return the water to a boil. Add your chopped broccoli and salt. You can cut the pieces into any size as you will be pureeing them later on. Cover the pot and steam for 8-10 minutes or until broccoli is soft.

Using your KitchenAid Immersion Blender (or a regular blender) puree the broccoli so there are no chunks or pieces remaining.

In a small bowl, whisk together your flour and heavy cream. Make sure you smooth out all the clumps of flour now because it will be nearly impossible to find them all once you add it to your soup.

Add the heavy cream mixture to the soup and return to a boil. Lower heat and let simmer for 5-10 minutes. In the meantime, shred your carrot.

Add your carrots and freshly ground black pepper to the pot. Stir it around and give it a taste. Adjust your salt and pepper, as needed.

Ladle into a serving bowl and top with a swirl of heavy cream and a spoonful of shredded carrots. Serve & enjoy!

Sauteed Broccoli & Sausage Crumble Pasta

On a lazy, rainy Monday you want to whip up a quick dinner that is not only delicious but maybe even healthy, too. This pasta dish comes together in no time and will cover all your major food groups. Plus, it heats up really well the next day, so be sure to make extra to take for lunch tomorrow!

Recipe yields 4 servings

Ingredients
1 lb pasta of your choice (I used farfalle)
1 lb Italian sausage
1 lb broccoli
1 large head of garlic
8-10 tbsp extra virgin olive oil

Heat a tablespoon of oil in a large skillet. Peel the casing off the sausage and add the meat to the skillet. Break apart and cook until browned.

Heat two large pots of water to a boil - one for your broccoli and one for your pasta. Once boiling, add your broccoli to the pot and cook for 6-7 minutes, until tender. (Place your pasta pot to the side for now.)

Once your sausage is cooked through, remove it to a plate and set aside. Chop or slice your garlic. Add the remaining olive oil to the skillet and saute your garlic.

Add your cooked broccoli to the garlic and add back the cooked sausage. Lower heat to medium and cook for 8-10 minutes.

While the broccoli and sausage are cooking, add a handful of sea salt and your pasta to the second pot of boiling water. Cook for 8 minutes until the pasta is al dente. Drain your pasta and add to the skillet.

Toss to combine all ingredients and empty into a large serving dish.

Serve with lots of grated Parmesan cheese. Enjoy!