Spicy Broccoli Stuffed Baked Potatoes

Inspiration:
Potatoes from our friends Scott and Katie's garden and garlic and broccoli from the Farmers Market
as well as
Moosewood Restaurant's Low-Fat Favorites Cookbook


Ingredients:

• 4 baking potatoes
• 4 garlic cloves, pressed or minced
• 1/8 teaspoon hot pepper flakes (I used a heaping 1/4 teaspoon and still didn't find it spicy at all)
• 2 teaspoons olive oil
• 1 bunch broccoli or broccoli rabe, minced (about 4 cups)
• 1 cup water
• salt and ground black pepper, to taste
• 8 pitted black olives, sliced (optional)
  

Instructions:

1. Preheat the oven to 400 degrees. Slice the potatoes in half lengthwise and bake, cut side down, on a baking sheet for about 45 minutes, until soft. Remove from the oven.
2. Sauté the garlic and pepper flakes in the oil for 1 minute. Add the broccoli and water, cover, and simmer for about 15 minutes.
3. When the potato halves are cool, scoop out the centers, leaving 1/4 inch of pulp on the skin. Mash the scooped-out potato pulp and stir it into the stuffing. Add salt and pepper.
4. Refill the potato skins and bake for 30 minutes.
5. Sprinkle with sliced olives and serve.

Nutritional Information (per 10-oz serving):
228 calories, 5.9g protein, 5.7g fat, 41.4g carbohydrates, 0.7g saturated fatty acids, 0.4g polyunsaturated fatty acids, 1.8g monounsaturated fatty acids, 0mg cholesterol, 333mg sodium, 5.9g total dietary fiber


Notes: Very easy to make. While these bake for a while, prep and cleanup are very easy. I added about 1/4 cup of grated Parmesan into the mixture before stuffing the potatoes. What can I say, I love cheese!


Liz's Rating: 9/10
Tim's Rating: 9/10

Brown Rice and Broccoli Cheddar Pie

Inspiration:
Everybody Likes Sandwiches
as well as broccoli, garlic, and onions from our CSA


Ingredients:

• 1 T olive oil
  
• 2 cloves garlic, minced
  
• 1/2 red onion, minced
  
• salt & pepper
  
• a couple dashes of hot sauce
  
• 2 c leftover brown rice
  
• 1/2 head of broccoli, cut into florets and stems chopped
  
• 6 eggs, beaten
  
• 2 T milk
  
• 1 t chili powder
  
• 1/2 t dried basil
  
• 3/4 c grated cheddar cheese

Instructions:

1. Preheat oven to 350. Heat olive oil in a cast iron skillet (or any other oven-proof pan) and add garlic and onions, sauteing until soft. Add in rice and stir until heated and slightly toasted. Season with hot sauce and salt and pepper, stirring to combine. Flatten rice to the bottom of the pan. Remove from heat and set aside.
   
   
2. Steam broccoli and remove from heat when the florets are bright green and semi-crisp. Drain and layer on top of rice. Beat eggs with milk, chili powder and basil. Pour over broccoli/rice and then sprinkle with grated cheese. Put in oven for 5 minutes on the centre rack. Put skillet in broiler and broil for 2-3 minutes until the cheese turns bubbly and slightly brown. Remove from oven and cut into wedges. Top with salsa and serve with a tangy green salad.

Notes: I liked the textures in this dish, and it was very easy to make!

Tim's Rating: 8/10
Liz's Rating: 8/10

Fettucine with Spicy Broccoli

Inspiration:
Food & Wine
broccoli and garlic from the CSA


Ingredients:

• 2 tablespoons pine nuts
• 3/4 pound dried fettuccine
• 3 tablespoons extra-virgin olive oil
• 1 1/2 pounds broccoli, cut into 2-inch-wide florets with 3-inch stems
• 4 large garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper
• Salt and freshly ground black pepper
• 1/2 tablespoon unsalted butter
• 1/2 cup freshly grated Pecorino cheese, plus more for serving

Instructions:

1. In a large skillet, toast the pine nuts over moderate heat, shaking the pan occasionally, until the nuts are golden, about 2 minutes. Transfer to a plate.
2. In a large pot of boiling salted water, cook the fettuccine until al dente. Reserve 1/2 cup of the pasta cooking water and drain the fettuccine.
3. Meanwhile, heat 2 tablespoons of the olive oil in the skillet and add the broccoli. Cover and cook over moderate heat until browned on the bottom, about 5 minutes. Stir the broccoli, then add the remaining 1 tablespoon of olive oil, the garlic and the crushed red pepper. Season the broccoli with salt and pepper and cook, stirring gently, until the garlic is fragrant, about 1 minute. Turn off the heat and cover.
4. Transfer the fettuccine to a warmed bowl and toss with the butter. Add the broccoli and the pasta cooking water and toss well. Sprinkle with the reserved pine nuts and the cheese and serve, passing more cheese at the table.

Tim's Rating: 8.5/10
Liz's Rating: 8/10