Tag: broccoli rabe
Chicken Parm with Broccoli Rabe Pesto
- 6-8 chicken tenders
Marinade
- 1 teaspoon Dijon mustard
- 2 teaspoons white wine vinegar
- ½ teaspoon salt and pepper
Mix the ingredients in a small bowl and marinate the chicken tenders for 4-5 hours.
Breading
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- Pinch of salt
- 1 1/4 cups panko breadcrumbs
- 1/2 cup freshly grated Parmesan, plus extra for serving
- 2 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 cup homemade tomato sauce
- 1 cup shredded low moisture part skim mozzarella cheese
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water and a pinch of salt. On a third plate, combine the breadcrumbs and 1/2 cup grated Parmesan. Coat the chicken tenders on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken tenders on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken tenders.
Lay the cooked chicken pieces in an ovenproof casserole. Ladle spoons of marinara sauce over all the chicken pieces. Add the shredded mozzarella on top and bake for 5-10 minutes in a 350 degrees oven until cheese is melted. Add some more sauce and keep aside.
Pesto
- 2 cups broccoli rabe leaves only, roughly chopped
- 3 cups baby spinach, roughly chopped
- 2 garlic cloves
- ¼ cup extra virgin olive oil
- 2 teaspoons salt
Process the broccoli rabe and spinach leaves till smooth. While the processor is on, drizzle the olive oil into the pesto. Add the salt and keep aside.
1 pound pappardelle, cooked al dente with some pasta water saved.
Once the pasta is cooked, return it to the same pot with ½ cup pasta water. Add ½ cup broccoli rabe pesto and mix well. Adjust seasonings and serve with chicken tenders on top.
Garlicky Pasta with Broccoli Rabe
This is one of my favorite pastas to eat- I love the earthy, slightly bitter broccoli rabe and lots of garlic… plus it is a perfect Meatless Monday dish!!
- 2 tablespoons extra virgin olive oil
- 8 to 10 garlic cloves, sliced thin
- ½ cup pine nuts
- 1 bunch broccoli rabe, chopped with stems off
- 1 to 2 teaspoons salt
- ½ pound pasta of choice, cooked al dente with 1 cup pasta water
- ½ cup cheese, a variety is ideal- I used a combination of Parmigiano, Asiago and Pecorino
Heat a wide frying pan with the olive oil. Add the garlic and nuts and cook on a low heat for 4 to 5 minutes. Add the broccoli rabe and cook on medium high heat till the greens wilt down. Add the cooked pasta and ½ cup pasta water. Mix well and add the cheese. Stir and check for seasonings. Add more salt and pasta water if needed. Serve warm.
Brown Rice with Broccoli Rabe Pesto
Broccoli rabe is one of my favorite greens- I generally pair it with some yummy pasta but this time I mixed it with brown rice! It was absolutely delicious!! I cooked the rice separately, made a broccoli rabe pesto and mixed the two together. I served it with a meat sauce but it can be consumed as it is…
- 1 tablespoon butter
- 1 tablespoon extra virgin oil
- 2 cups brown rice, rinsed
- 2 teaspoons salt
- 5 cups broth or water
Heat a medium saucepan with butter and oil. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the salt and water/broth. Bring to a boil and simmer on low for about 40 minutes till the rice is cooked through.
Broccoli Rabe Pesto
- 1 bunch broccoli rabe, stems taken off
- 1 medium saucepan filled half way with water
Bring the water to a boil and blanch the broccoli rabe leaves for a minute or two and then immerse in cold water immediately. Drain and take excess water out and keep aside.
- 1/3 cup pine nuts
- 2 garlic cloves
- ¼ cup extra virgin olive oil
- ½ cup cilantro, chopped
- 1 to 2 teaspoons salt
Transfer the blanched broccoli rabe, pine nuts, garlic, oil and cilantro to a food processor. Process till smooth. Add salt to taste and take out of processor and add to the rice. Mix well and check for seasonings.
Cauliflower and Sausage Pasta
This is one great, yummy way to use the pesto from yesterday. The dish is easy to make and was done in no time…
- 2 tablespoons extra virgin olive oil
- 2 to 3 sausage links, whichever ones you like, casings taken off and crumbled
- 2 medium shallots, chopped
- 2 cups cauliflower florets
- ½ pound cooked pasta, with pasta water to spare (about ½ cup)
- ½ to ¾ cup broccoli rabe and parsley pesto
- Salt
Heat a frying pan with the olive oil. Add the sausage and cook on a medium high heat, breaking the meat with the back of a wooden spatula for 2 to 3 minutes or till the meat is golden brown. Add the shallots and cauliflower. Saute on medium heat for 4 to 5 minutes till the cauliflower is golden brown. Turn heat to low and cover with lid for 5 minutes or till the cauliflower is cooked through. Remove lid and add the cooked pasta. Mix well. Turn heat off and add the pesto and ½ cup pasta water. Mix well and check for seasonings. Add salt and serve.
Broccoli Rabe and Parsley Pesto
I love making pesto- as it is very versatile. It can be used in pasta dishes, as a sauce for meat or fish dishes or as a filling in lasagna.. sky is the limit. One can make pesto of nearly anything- I decided to use my favorite green- broccoli rabe.. and I paired it with parsley and almonds. The result was delicious…
- 2 garlic cloves
- ½ cup slivered almonds, toasted
- ½ cup Pecorino Romano, grated
- 2 cups broccoli rabe, the leaves taken off and chopped
- 2 cups parsley, chopped
- Juice of half a lemon
- ½ cup extra virgin olive oil
- Salt
Transfer the garlic, almonds and cheese to a food processor. Pulse this the garlic and almonds are chopped. Add the broccoli rabe, parsley and lemon juice. Process till everything is chopped well. Slowly drizzle the olive oil while processing the mixture. Take out of the processor and transfer to bowl. Check for seasonings and add salt. Serve on top of any meat, fish or mixed with pasta.
Turkey Meatballs with Broccoli Rabe
- 1 pound dark meat turkey
- 3 garlic cloves
- ½ cup basil
- ½ cup parsley
- 2 teaspoons lemon zest
- ¼ cup pine nuts
Process the garlic, basil, parsley, lemon zest and pine nuts in a food processor till all is chopped well.
- ½ bunch broccoli rabe, greens taken off, blanched, squeezed and chopped
- 1 egg, beaten
- ½ cup Parmigiano Reggiano cheese, grated
- 2 teaspoons salt
- ½ cup panko bread crumbs soaked in ½ cup milk (for 10 minutes)
- 2 cups tomato sauce
Transfer the tomato sauce into a medium saucepan and bring to a boil. Lower heat and simmer.
Add the turkey, processed herbs, broccoli rabe, egg, cheese, salt and bread crumbs into a medium bowl. Mix well and form meatballs and slide into the simmering sauce. Bring to a boil and lower the heat to a simmer and cook meatballs covered with a lid for 15 minutes. Taste for seasonings and serve with pasta.
Broccoli Rabe with Kalamata Olives
Broccoli rabe is by far one of my favorite vegetables. I love the earthy bitterness the leafy greens have. I usually cook them with pasta and some sausage. I add some pine nuts, garlic and basil and top it off with lots of parmesan cheese. It is the most delicious thing to have. Unfortunately my husband and daughter don’t love the pasta dish as much as I do. They prefer pasta with red sauce- I think a lot of people feel the same. I like pasta with all sorts of sauces and toppings but I have to say, I do like the sauceless ones the best. I like to be able to taste all the ingredients in my pasta.
Anyway, as usual I digress. I decided to use the broccoli rabe as a side dish. I like to pair the bitterness of the greens with super salty ingredients like olives and anchovies. I started with blanching the broccoli rabe and sauteed some garlic in olive oil. I melted anchovies into the mix and added the olives.
The dish was delicious with all the ingredients but I decided to take it to another level and added some crumbled feta on top. It made the dish come alive and gave it a creamy texture.
I could have eaten the whole dish by myself. All I needed was some warm crusty bread and a glass of red wine…
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