25 May 2011, 12:05am
Of Food and Love recipes:

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  • Pasta with Broccoli, Garlic and Parmesan

    Wow, did I ever stumble across the tastiest, easiest recipe, ever!

    If I said that I loved cooking, it would be a huge understatement.  Digging around in cookbooks and perusing the internet for tasty recipes is a past time of mine.  So in my love of cooking, I have really tried to branch out on the foods I make.  At times, I go through a vegetarian streak because my system is just tired of meat.  This is one of those times.  Browsing through my favorite health and fitness blogs I found a photo of this recipe and knew I had to make it.

    What mom, or dad, doesn’t look for the easiest quickest meal to make for dinner?  I know I do.  Sometimes, my day flies right by and before I know it I’m racing to get the chicken defrosted two hours before dinner instead pulling it out early in the day.  Uhg.  This meal literally has five ingredients.  Broccoli rabe is new to me.  I’ve heard of it but never cooked with it and was excited to give it a try.  So happy I did.

    The darker the green the healthier it is.  Wow, so vibrant.

    I cut up the rabe and rinsed it well.  It seemed like it would be too much but it wasn’t it boiled down really well.  I suppose if you got a bigger cluster just make sure you have three large, double handfuls of chopped rabe to put in the pot.

    Get your noodles going.  I used these and they were great.  Just square noodles…make sure the water is salted well.
    Once your noodles are just about finished, drop in the veggie.
    Drain.  And here is where your side kicks come in.  While my greens were draining, I put about 2 TB of olive oil on the bottom of the warm pot and drop in about a clove of chopped garlic, swirled it around, then added the noodles and greens back to the pot.
    Then I served it up with some Crash Hot Potatoes.  So delicious!!

    Pasta with Broccoli, Garlic and Parmesan Courtesy of Carrots ‘N’ Cake

    • This “one pot wonder” is a breeze and requires only a few ingredients: store-bought dry pasta, broccoli rabe (or any vegetable in the refrigerator), garlic, black pepper parm!
    • Throw the pasta into boiling salted water.  Add uncooked broccoli rabe, strain, add back to the pot with garlic and olive oil, and then finish with a bit (or a lot) of cheese and black papper.
    • And there’s only one pot to wash when all is said and done!

    If you’re wondering what Crash Hot Potatoes are, they are a spin off of a baked potato.  But the good part is it takes half as long to cook them and they are mini bites of the real thing!  My family loves, loves these.  We tend to cook these a lot in the summer time.

    Just grab a back of baby red potatoes and plop them in the pot.  However many you need and make sure that water is salted well! 
    Cook them until they are soft, not mashed potato soft where they are falling apart, but cooked through.  Then take your fork, and lightly squash them down.
    Like this.
    Season them with sea salt, about a twist and a half per tater, some pepper, if you choose, and your herb of choice, we love basil.  Then, generously spray them over with olive oil. My sister got me the niftiest little Misto-majiger and I filled it with olive oil…makes cooking things like this much easier.  Get one if you can.
    Cook them for 20-25 minutes or until they are crispy golden brown on top and then eat, eat, eat!  Soo yummy, you won’t be disappointed, promise. 

    Crash Hot Potatoes Courtesy of Tasty Kitchen

    Small Red Potatoes (as many as necessary to feed your family)
    Olive Oil (approx 3 TB)
    Herbs that you prefer.  I always use basil, but you can use rosemary…all to taste

    Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
    On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
    With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
    Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
    Bake in a 450 degree oven for 20-25 minutes until golden brown.

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