Broccoli and Cheddar Stuffed Potato Skins with Cream CEiMB

This week, in our group, Craving Ellie in My Belly, we are making Broccoli and Chedar-Stuffed Potato Skins with Avocado Cream.   This appealed to me, immediately and I thank Rainforest Recipes for such a good choice.  I love potatoes with sour cream or cheese and I adore broccoli with potatoes so this seemed like a win-win situation.   That is until, I remembered, the hubby does not like avocados.  Where there is a will, there is a way and my way was to eliminate the avocado and make a cream from chopped parsley and scallions.  When, I went to put the topping together, my fresh parsley was missing. 

Now, we have scallion cream topping which turned out to be delicious.  I added a little Salt Sense and the lime juice.  I could not taste the lime juice, though.

Thus, I changed the name of my dish to have it with cream rather than avocado cream.

I was correct.  We enjoyed dinner.

Spiral Veggies and Cheese

Spiral Veggies and Cheese                                                                                                                                                       serves 4

8 oz. spirals or other medium pasta shape, uncooked

1 cup broccoli florets

1 cup carrots, thinly sliced diagonally

Vegetable oil cooking spray

2 tbsp. oil

2 tbsp. dehydrated onion, minced

2 tbsp. flour

2 cups skim milk

1 1/2 cup shredded Havarti cheese

Salt and freshly ground black pepper to taste

Prepare pasta according to package directions.

Five minutes before pasta is done, add carrots to pasta.

Cook 3 minutes; add broccoli to pasta.

Cook remaining 2 minutes.

When pasta and vegetables are done, drain well. Lightly spray a 2-quart casserole dish with cooking spray; set aside.

Preheat oven to 375-o F.

In a medium saucepan, melt margarine over low heat.

Add onion and saute about 2 minutes.

Stir in flour and continue cooking and stirring until mixture thickens.

Add milk and cheese and cook until cheese is melted. Season with salt and pepper to taste.

Mix pasta and vegetables with sauce.

Transfer to casserole dish.

Bake for 25 to 30 minutes or until heated through.

  

My Kind of Veggies Bake

I am at a point, where I do not yearn for zucchini, except maybe in a chocolate cake, when you do not know it is there.  Tomatoes are still great, particularly for us New Yorkers who will soon get red balls with some chemicals sprayed on them  or injected in them.  Tasteless.  I hold on  to the ripe red tomatoes from the garden.

It is time for broccoli and cauliflour to come back and make their year’s debut.  They have been pitifully neglected and I am going to make it up to them.  My tribute to them starts with this dish —-delicious dish.

 

It is from Taste of Home and I have taken lots of liberties in adapting it to our likes and needs.

1 bag frozen cauliflower (I think this is about 20 ounces)

1 bag of broccoli or part of one (use about the same amount as the cauliflower)

2 medium onion, chopped

1/2 teaspoon garlic powder

3 tomatoes, chopped

3/4 teapoon dried basil (my hand slipped and I bet there was more than a tablespoon in this and it only made it better)

3/4 dried oregano

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon bot pepper sauce (I didn’t have any – I should have used salsa….sigh)

4 eggs

1/3 cream

1 1/2 Munster cheese, divided (the recipe uses Swiss)

1/4 cup grated Parmesan (I used more – I love Parmesan)

 

Time for a dump – into a mixing bowl, try large.

First, put in the vegetables.

Follow that with the wet ingredients  and then the spices.

Finally, in go the cheese. (only 1 cup of Munster)

I suggest that you mix after each addition.

Pour this into you greased baking pan.  (2 quart)

Sprinkle, remaining Munster cheese on top.

Bake at 375 degrees for 30 minutes.

I don’t know why this was so good but it was.  The flavors mingled with each other and the resulting blend seemed just right.  So glad, this was no zucchini.

Peanut Sesame Noodles – TFF

 Tyler Florence’s Cold Sesame Noodles

I am using this for Tyler Florence Fridays.

Whenever I need a recipe for TFF, I either look in my cookbook or the Food Network.  I have not been let down yet.  I type in the type of food, I want to make and up comes something tempting.  So far, we have enjoyed each dish.

Over the years,I have found numerous sesame noodles with peanut butter  recipes but I have not come across one with the brown sugar.  This is the perfect time to make a new recipe.

It is strange though that I am making this since, in the morning, I made a similar recipe although there was no peanut butter nor brown sugar in the noodles, I had previously made.

The idea of the brown sugar and peanut butter in these noodles was tempting enough to cause me to make the second recipe and we ended up with his and her recipes since this one was not made with gluten free pasta.  It, of course, can be, easily by using Tinkiyada spaghetti which I did use in the other salad.

So, happily, I had a salad to myself but I will gladly share it with you.  I did make some changes from Tyler’s recipe and you are going to get the one that fits into our needs and cupboard.  This is the link to Tyler’s.

Peanut Sesame Noodles

Cold Sesame Noodles adapted from Tyler Florence

4 – 6servings

Ingredients

• 1/2 pound Chinese egg noodles (I bought a bag of these about two months ago and it has been sitting on a shelf, all this time, waiting for this recipe.)
• 3 tablespoons dark sesame oil
• 2 tablespoons canola oil
• 1 medium onion, thinly sliced
• 1/4 teaspoon ginger
• 1/2 teaspoon garlic powder
• 1 /2 teaspoon chili powder
• 4 tablespoons brown sugar
• 1/2 cup creamy peanut butter
• 3 tablespoons rice vinegar
• 4 tablespoons soy sauce
• 6 tablespoons hot water
• 1 tablespoon toasted sesame seeds
• 1/2 cup red pepper, sliced
• 1/2 cup yellow pepper sliced 
• 1 cup broccoli florets                                  

Directions

Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don’t stick together.

In a small saucepan, heat the canola oil over medium-low flame. Add the green onions, broccoli, red and yellow pepper. Cook and stir for a minute until soft and fragrant. Mix in the brown sugar, peanut butter, vinegar, soy sauce, seasonings and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled. Garnish with the sesame seeds.

I have been heating a bowl of this in the microwave, just to warm, and it is even better than cold.  The flavors seem to seep into each other when warm

Enjoy.

California Mini Kugel

California Mini Kugels

 These are three of my favorite vegetables.  Together, they make a good combination and are a pretty color.  If anyone knows why these three are called California mix, please let me know. (broccoli, cauliflower, carrot)

Pesach is another way to say Passover, which is more commonly used, outside of the Jewish community.  The name of the book tells us that its recipes are especially made for that holiday which has many requirements as to food that we eat.  It also has some recipes that I love all year round.

California Mini Kugel (A Taste of Pesach 2)(adapted)

16 ounce bag frozen California mix vegetables (broccoli, cauliflower, carrots) (You can combine individual packages, using a cup of each or using the whole bag for a larger kugel.)

1 medium onion

1/4 – 1/2 cup mayonnaise

1/3 cup coffee whitener

2 tablespoons potato starch – substitute corn starch or flour  (Potato starch is permissible on Passover.  Cornstarch or all purpose flour are not permissible)

1 egg

salt and pepper to taste.

Method:

Preheat oven to 350 degrees.

I microwaved the vegetables in a little water but I still found mashing them was not enough to blend them so I threw them into the food processor and used the results for the kugel, or in this case mini kugels.

Saute onion in tablespoon of oil until translucent.

Add onions to the California vegetables.  Mix thoroughly.

Add mayonnaise, coffee whitener, potato starch, egg and salt and pepper.

All ingredients should be mixed together.

Pour into an 8 inch round pan or 3 small  baking dishes.

Bake for 45 minutes for the 8 inch pan.  Bake smaller baking dishes for about 35 minutes.

Broccoli Salad

Broccoli Salad – adapted from Paula Deen

Ingredients

• 2 cups frozen broccoli (I buy flowerets)
• 1/2 cup chopped red onion (I forgot to put it in-had it right there)
• 1/2 cup golden raisins
• 1/2 cup mayonnaise
• 1 tablespoons white vinegar
• 1 tablesppon sugar
• 1/2 cup halved cherry tomatoes
• Salt and freshly ground black pepper

Directions

 Paula suggests you cut the flowerets into bite size pieces.  I didn’t.  Nor, did I cook the broccoli.  It was perfect  as is.

 Place in a large bowl. Add the onion and raisins .

 Pretend you see red onions in the bowl.  It would be prettier.

In a small bowl, combine the remaining ingredients, stirring well.

Add to broccoli mixture and toss gently.

“So Easy” #1

I would guess that we all have those  ”put together ” treats for times when we are in a hurry and hungry. This is one of mine.

10 pieces of frozen broccoli

0ne third of a bag of fish

one half dozen grape tonatoes, cut in halves

1 teaspoon margarine

Mix the fish and broccoli in a bowl.  Place in microwave and cook until done, checking food.  Depending on strength of microwave, this takes only a few minutes.

Add tomatoes and margarine with broccoli and fish.  Heat  until margarine melts. 

Add spices you might want to add.  It doesn’t need any but each person’s taste is different. 

BSI: Broccoli Entries

Next week, the hostess of the BSI will be Brandy of Nutmeg Nanny.  I think that is an adorable name.  It brings delightful images to mind.  Brandy will leave a message on her blog before the end of the day, tomorrow and you will have your secret ingredient.  I wonder what it is.  Let’s all get behind Brandy and share in this BSI.  It is a creative way for us to find recipes on particular topics.

I don’t know Brandy but I have exchanged some niceties, as we prepared for the turn-over (not the kind you eat).  She is a lovely lady and I am sure you will like her if you do not already know her.  If you do, you already see her enthusiasm shining through.  Enjoy the Bloggers’ Secret Ingredient.

Here are the entries for this week’s BSI and our bloggers have provides us with good broccoli recipes.  I know, each week, a winner is chosen  but I have no idea for what so I will chose Amy’s quiche because I like quiche so much and Amy takes great photos.  I think you are all winners.

 Cusinista from Working Lunch made a Broccoli with Peanut Sauce- Two Ways.  Just look at this photo to see an elegant dish.

Graziana from Erba in Cucina made a Broccoli and Sausage Pasta.

_Brandy of Nutmeg Nanny has a Broccoli Corn Casserole with stuffing mix making it super delicious.

Take one of our comfort foods and add hidden broccoli and you have Mac n Cheese with Hidden Broccoli & Cauliflower from Amy at Streaming  Gourmet.  This is Amy’s first time posting.  She is into some amazing cooking adventures.  Check out her website.

Amy also sent us Broccoli, Jack & Cheddar Quiche.  I love quiche and with broccoli and this one looks scrumptious.

 Reeni from Cinnamon and Spice produced Crispy Broccoli Dippers and Jalapeno Cheese Sauce.  A great combination, as usual.

   

Chow and Chatter made this original Mac and Cheese with Broccoli and Crab.  I want to make it without the crab. 

 Libby of Cooking with Libby made a Cheesy Broccoli-Vegetable Soup, chock full of not only broccoli but also carrots and cauliflower.

 

 

Gayle from Deliciousness from the Crockety Pot made Honey Orange Chicken (that sounds good).

Previous BSI hosts:Week 40:

Chaya’s Comfy Cook broccoli

Week 39:ric Healthy Delicious – plums

Week 38: Zoe Feta

Week 37: ChezWhat- Potatoes

Week 36: Cinnamon, Spice & Everything Nice - Blueberries

Week 35: Girlichef -Greens

Week 34: The Ungourmet – Watermelon

Week 33: Bread + Butter – Bell Pepper

Week 32: Burp and Slurp -Corn

Week 31: Say Yes to Salad – Kabocha

Week 30: Thinspired – Bananas

Week 29: To Be The Whole Package – Almonds

Week 28: Kristas Kravings – Lemon

Week 27: From French Fries To Flax Seeds – Coconut

Week 26: Plentiful Plants – Avocado

Week 25: Training Fuel – Eggs

Week 24: Dinner at Christina’s – Cabbage

Week 23: Hey What’s for Dinner, Mom? – Strawberries

Week 22: One Bite at a Time – Basil

Week 21: Just Sweet nough – Black Beans

Week 20: What I Ate Yesterday – Kale

Week 19: What’s for Dinner – Orange

Week 18: BranAppetit! –Spinach

Week 17: Tales of Expansion Dates

Week 16: Biggest Diabetic Loser – Zucchini

Week 15: Sweet & Natural –Peppermint

Week 14: bella eats [and runs] – Ginger

Week 13: Coffee Talk – Walnuts

Week 12: For the Love of Oats – Pumpkin

Week 11: Trying to Heal – Sweet Potatoes

Week 10: The Inner Workings of a College Graduate – Eggplant Week 9: Itzy’s Kitchen – Pears

Week 8: The Fitnessista – Cranberries

Week 7: Tri to Cook – Lentils

Week 6: Rhodey Girl Tests – Polenta

Week 5: Eating Bender – Butternut Squash

Week 4:
Care to Eat – Apples

Week 3: On a Lobster Placemat – Mushrooms

Week 2: Hangry Pants – Tomatoes

Week 1: portsnutritionliving – Quinoa

Cheddar Cheese Broccoli Soup

Souper Sundays is run by Debbie in Hawaii.  Let’s all go visit her.    She is doing a great job with this and the many other ventures in Blogging, she is involved in. 

Three   cheers for Deb.                           .                                                                                   

Cheddar Cheese Broccoli Soup                    

1 bag of frozen broccoli

2 cups cubed potatoes

1 cup chopped carrots

1 cup chopped onions

2 cups vegetable base

seasoning of choice

looking down into blender

Place ingredients in saucepan and bring to a boil.

Simmer until vegetables are cooked through and slightly soft.

 Cool.

Put in blender and whir until pureed.  I put in small amounts and kept adding.  Of course, my blender is about twenty years old and I doubt at top proficiency.   added a few tablespoons milk to each addition.

Return to pot and blend in 1 – 2 cups grated cheese.  That is dependent on if you want the broccoli flavor or the cheesy flavor.  I used one cup.

Add salt and pepper to taste.

Heat thoroughly.  Plop a tablespoon of sour cream on top, if you like adornment and a good taste addition.

Enjoy every spoonful.

Broccoli Perks up Pasta

 

Reminder:  Send your BSI broccoli recipes to chayathecomfycook@yahoo.com now, please.

When I cook, I love adding reds, oranges, purples and greens.  What a red pepper or broccoli or purple onion does for the appearance of a dish.  They taste better and they look better.  I would even say, some of these, also improve the aroma.  Good reason to add color to recipes.

Pasta is one of those foods that needs something, whether it be a marinara sauce, spinach in the recipe, yellow peppers or some nice cheddar cheese.  They bring that pasta to life with their bright addition.

Gluten free pasta is now, relatively easy to purchase.  This is one that I don’t have to go online for although I am finding it challenging to get the large shells to stuff.  I have one box and I keep NOT using it, so it will be there.  I am not sure for what but, I know I can stuff shells, if I want to.

Perky Pasta 

I used very little in the way of spices in this dish and it was very tasty.  Can sesame oil do that?

Broccoli – our secret ingredient – BSI

 

8 ounces of  gluten-free spaghetti (not a very thin one – you need some body to attach the sesame oil to.

We don’t use garlic but I think you should.  Use your judgement as to the amount. 

3/4 of a pint of cherry tomatoes, sliced

1 bag of broccoli florets (16 ounces)

1/2 a medium sized onion

1/2 of a red peppper

2 tablespoons olive oil

1 teaspoon sesame oil

Cook pasta according to directions.  Drain, keeping one half cup to add to the vegetables later.  Set aside for now.

Heat olive oil in medium skillet.

 Cook the onion, red pepper and tomatoes in the olive oil for about five minutes.  Onions should have that glazed look.

Add the broccoli and the water that was set aside.

Place pasta in a baking dish. 

Add sesame oil and coat spaghetti.

Cover with vegetables and sauce.

Season accordingly.

Serve as a main dish or a side.  We had it as a side with chicken.

Serves 2.