All posts tagged: Broccoli

Green Goddess Frittata (Spinach, Broccoli and Mushroom)

Published by

Frittata is a variation of an omelette and is derived from the Italian word fritto meaning to fry. The difference between an omelette and frittata are four fold. (A) Ingredients are combined with the beaten egg mixture before cooking, unlike an omelette where its tossed on top before the omelette is fully cooked. (B) The mixture is cooked over a very low heat, but for a longer period of time (10-15 mins) compared to an omelette (4-5 mins). (C) The frittata is not folded over like an omelette, but grilled briefly to set the top (D) and finally a frittata is for sharing, unlike an omelette which is a one person dish. So after getting all technical on you, I’d like to conclude by saying – it tastes just like a fat, fancy omelette or a baseless quiche. Both of which are fully acceptable and appreciated with gusto in my home. I would serve the frittata cold with some toasted baguettes for a fuss free lunch. It’s also a great option to lug around for …

Gorgeous Pasta Primavera

Published by

Pasta Primavera was the classic 70’s dish. Apparently invented in a French restaurant in New York City, it was the popular high style dish that you indulged in, when you ate out. Indulged in because, it’s a host of veggies but doused in butter, cream and cheese. Of course that got my attention and now it is one of my favorite veggie pasta versions. The sauce is almost a smackdown copy of the Alfredo but the treatment is a little different with the addition of cornstarch and stock. Since it’s got cream, I would suggest making the sauce just before serving as reheating tends to make the cream go all watery. The original dish uses French beans, peas and asparagus. I din’t have any of that at home, but mushrooms, spinach and broccoli sounded way good. To zing it up, I added sun dried tomatoes and jalapenos, trust me this is the only way I’m going to me making it henceforth!  The colors and textures were just beautiful to look at and amazing to eat. …

Zesty Roasted Broccoli

Published by

I like broccoli. No, its not crazy. I just know how to appreciate something that’s gonna help me look svelte. Ooh… so NOW I have your attention. The last time I did broccoli, was with penne. (click here) It does taste fantastic but now I’m a convert and the only way to bring out all the awesome flavors is to roast it!! Maybe we should make that a commandment. ‘Thou shall roast your broccoli before thou savors it!’ And while we’re at it, let’s also add ‘Thou shall not obsess about thy weight!’ That will help when you reach the last line of the ingredients – I recommend generous shavings of Parmesan. Oh come on, isn’t the broccoli working overtime to burn calories?? Roasted Broccoli Cooking time: 25 mins Prep time: 5 mins Serves: 4 as side, 2 as main course What you need: 2 heads of Broccoli (cut into florets and dried thoroughly) 4 Tbsp Olive oil 1 ½ tsp Rock Salt ½ tsp freshly ground Black Pepper 8 Garlic cloves. sliced 1 Lemon (zest …

Penne with Broccoli

Published by

I honestly don’t know why so many people have an aversion to Broccoli. Is it because it looks too green (almost alien green) and healthy? Or is it because no one has ever thought of serving it deep fried? I really can’t fathom the reason, as the only time my palate was exposed to broccoli, was when I had already crossed the fussy food period in my life. In some ways I’m glad, because I do adore the vegetable. Whenever I include broccoli in my food I feel my health quotient going up a couple of notches! Did you know it’s a minus calorie food? – It takes more calories for our body to digest broccoli than the calories it provides. It also has a really high antioxidant and folic acid level. Come on! The little bugger is just rooting for a slimmer and more beautiful you! Need I give you any more reasons to include Broccoli in your meal plans?? Penne with Broccoli Prep time: 30 mins Serves: 4 What you need: 1 head …