Chargrilled Moroccan Chicken, Sprouting Broccoli and Couscous Salad

For some reason, this recipe feels closer in style to something I would've cooked a couple of years ago. Only one dish is needed to create a satisfying meal that's full of flavor. The original recipe calls for cooking the chicken on a griddle pan and then slicing it once it's cool. I opted for pre-slicing the chicken and pan-frying for a slightly quicker meal, albeit minus delicious char marks. Of course, I don't own a griddle pan and don't know many people who do. I also doubled the amount of broccoli included in the recipe below.

One year ago: Butter Lettuce and Clementine Salad with Brown Butter Dressing
Three years ago: Gorgonzola Drop Biscuits

Chargrilled Moroccan Chicken, Sprouting Broccoli and Couscous Salad (from Mighty Spice)

Ingredients
1/3 cup almonds, toasted
500g boneless, skinless chicken thighs, sliced into 1" strips
3/4 cup couscous
1 1/2 cups roughly chopped sprouting broccoli
2 large handfuls mint leaves, roughly chopped
juice of 1 lemon
2 tbsp olive oil
salt and pepper
Spice Paste
1 garlic clove
1 red chili
1" piece ginger, roughly chopped
1 handful mint leaves, roughly chopped
1 tsp ground cumin
1/2 tsp turmeric
juice of 1 lemon
2 tbsp olive oil
1/2 tsp sea salt

1. Put all spice paste ingredients in food processor and blend until smooth.
2. Place chicken in bowl and add paste. Mix well. Cover and marinate 30 minutes - overnight.
3. Pour couscous into a large mixing bowl. Pour 1 cup of warm water over, cover, and let stand 10 minutes or until tender.
4. Heat a skillet over high heat. Cook chicken. Set aside.
5. Meanwhile, bring a saucepan of water to a boil. Add broccoli and cook until tender, 3 - 4 minutes. Drain and shock with cold water.
6. Add chicken, broccoli, almonds, mint, lemon juice, and oil to couscous. Season with salt and pepper to taste. Serve.

Rice Noodles with Beef and Broccoli in Cantonese-Style Gravy

Although this came from my Thai cookbook, it has a decidedly Chinese taste to it. The original recipe calls for a pound of noodles which seemed like a bit much for the amount of beef and broccoli. I would highly recommend reducing to what you think works for you.

One year ago: Red Beef Curry with Squash
Two years ago: Multi-Grain Pasta with Lamb and Butternut Squash
Three years ago: Double Broccoli Quinoa

Rice Noodles with Beef and Broccoli in Cantonese-Style Gravy (from Real Thai)

Ingredients
3 tbsp vegetable oil
4 cups cooked rice noodles (see header note to reduce)
2 tbsp coarsely chopped garlic
1/2 lb beef, thinly sliced across the grain into 2"x1" strips
3 cups cut-up Chinese broccoli or small broccoli florets
1 tbsp fish sauce
1 tsp dark soy sauce
1 tbsp white vinegar
1 tbsp brown bean sauce
1 tbsp sugar
1 tbsp cornstarch dissolved in 3 tbsp water
1 cup chicken stock

1. Heat wok over medium heat. Add 2 tbsp of oil. Add noodles and stir-fry 1 minute to separate. Transfer to platter.
2. Add remaining 1 tbsp oil to wok. Add garlic and toss until golden, 30 seconds.
3. Add beef and stir-fry until it changes color, 1 minute.
4. Add broccoli and stir-fry until bright green and shiny, 30 seconds.
5. Add fish sauce, soy sauce, vinegar, bean sauce, and sugar. Toss well.
6. Add cornstarch mixture and stock. Simmer until sauce thickens, 2 - 3 minutes.
7. Pour sauce over noodles, toss, and serve.

Garlicky Sesame-Cured Broccoli Salad

This salad comes together quickly, but does require a bit of planning ahead as it should marinate at least an hour and preferably a day or more. This is a great alternative to standard broccoli dishes. The sesame flavour is quite pronounced, so menu plan accordingly.

One year ago: Penne with a Cashew Dill Sauce
Two years ago: Bourbon Pumpkin Cheesecake
Three years ago: Tomato and Sausage Risotto

Garlicky Sesame-Cured Broccoli Salad (from In the Kitchen with a Good Appetite)

Ingredients
1 1/2 tsp red wine vinegar
1 tsp kosher salt
2 heads broccoli, 1 lb each, cut into bite-size florets
3/4 cup olive oil
4 fat garlic cloves, minced
2 tsp cumin seeds
2 tsp roasted sesame oil
large pinch red pepper flakes

1. In large bowl, combine vinegar and salt. Add broccoli and toss to combine.
2. In large skillet, heat olive oil until hot but not smoking. Add garlic and cumin and cook until fragrant, 1 minutes.
3. Stir in sesame oil and pepper flakes to olive oil. Pour mixture over broccoli and toss well.
4. Let sit for at least one hour at room temperature and up to 48 hours chilled.

Roasted Shrimp and Broccoli

Quick, easy, and delicious. This recipe only dirties one pan and comes together in half an hour.

One year ago: Refrigerator Dinner Rolls
Three years ago: Sesame Green Beans

Roasted Shrimp and Broccoli (from In the Kitchen with a Good Appetite)

Ingredients
2 lbs broccoli, cut into bite-sized florets
1/4 cup olive oil, divided
1 tsp coriander seeds
1 tsp cumin seeds
1 1/2 tsp kosher salt, divided
1 tsp ground black pepper, divided
1/8 tsp hot chili powder (I used hot shattered paprika flakes)
1 lb large shrimp, shelled and deveined
1 1/4 tsp lemon zest

1. Preheat oven to 425F.
2. In baking dish, toss broccoli with 2 tbsp oil, coriander, cumin, 1 tsp salt, 1/2 tsp pepper, and chili powder.
3. In medium bowl, combine shrimp, 2 tbsp oil, zest, 1/2 tsp salt, and 1/2 tsp pepper.
4. Roast broccoli for 10 minutes.
5. Add shrimp to broccoli and roast another 10 minutes until cooked through. Serve.

Charred Broccoli with Chilies and Garlic

After a trip to Jean-Talon, I ended up with two large heads of broccoli for only $1. The first was turned into broccoli pesto for a pizza and I was left trying to think up ideas for the second. I decided to try a simple side dish. This comes together quickly and packs a surprising amount of flavour. The only downside is it doesn't reheat very well, so scale down if you're cooking for fewer than 4 people.

One year ago: Spaghetti Carbonara (still one of my favourites!)

Charred Broccoli with Chilies and Garlic (from Radically Simple)

Ingredients
2 large head of broccoli
6 tbsp olive oil
3 large garlic cloves
2 red Thai bird chilies
1 tsp Thai fish sauce

1. Preheat the broiler with rimmed pan in the oven.
2. Bring a large pot of salted water to a boil.
3. Cut broccoli into florets with 2 inches of stem. Add broccoli to boiling water and cook for 2 minutes.
4. Drain and refresh under cold running water, pat dry.
5. Toss broccoli with 2 tbsp of oil and arrange on hot pan.
6. Broil 7 minutes, rotating the pan twice, until the broccoli is charred.
7. Meanwhile, heat the remaining 4 tbsp of oil in a small skillet over medium heat.
8. Thinly slice garlic and chilies and add to skillet. Cook until garlic is crispy and golden, 2 minutes.
9. Add the hot oil and fish sauce to the broccoli and toss. Season to taste with salt and pepper if needed.

Double Broccoli Quinoa

It's a beautiful thing when recipes you've been anticipating for awhile turn out well.  I'd never made quinoa before, but I think I'm a fan ... at least when it's smothered with broccoli pesto.

The recipe only calls for using 1/2 of the broccoli pesto, so you could cut it in half.  I ended up adding more than half to the quinoa and it's so delicious that I think I'm more than okay with having leftover pesto in the fridge (broccoli pesto and baguette anyone?).  The only change I made to the recipe was substituting pine nuts for almonds and not topping with extra pine nuts outside of the pesto.  I'm sure the almonds are great, I was just in a pine nut mood!  The original suggests topping with fire oil (red pepper + olive oil).  I didn't do that, but I think the added heat would make this meal even more amazing.  I did follow her suggestions of adding sliced avocado and feta cheese.


Double Broccoli Quinoa (from 101cookbooks)

Ingredients
3 cups cooked quinoa (1 cup cooked according to package)

5 cups raw broccoli, cut into small florets and stems

3 medium garlic cloves
1/2 cup toasted pine nuts
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream

Optional toppings: 

sliced avocado
crumbled feta

1. Heat the quinoa and set aside.
2. Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.  (I kept it on for slightly longer as I prefer broccoli a little more cooked!).
3. To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, pine nuts, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.
4. Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with some sliced avocado and feta.

Broccoli and Roasted Tomato Pseudo-Frittata

I made this for brunch, but it could easily be a dinner dish instead. 

I've made so many changes from the original that I don't think this really qualifies as the same recipe.  Old baguette was substituted for pasta.  Smoked gruyere seemed better than just Parmesan.  I used roasted cherry tomatoes because I had some sitting in the fridge begging to be eaten, but the original calls for sun-dried tomatoes although I'm sure those would be very good as well.  I reduced the eggs and forgot the milk (you should probably add the milk!).  Garlic powder and Italian seasonings were added for flavouring.  Oh yes, and regular broccoli was used in place of broccoli rabe.  Finally, I need to invest in a cast iron skillet so I can make a frittata.  Instead, I just layered everything in a shallow 9" disposable pie plate and placed it in the oven.  It fit the pie plate perfectly.

If you want to add some meat, I think this would also be amazing with a few slices of cut up bacon or prosciutto mixed in!

Broccoli and Roasted Tomato Pseudo-Frittata (loosely inspired by epicurious.com)

Ingredients
1 cup cubed baguette (or cooked pasta)
1/4 cup roasted cherry tomatoes (or 2 sliced sun-dried tomatoes)
1 cup chopped broccoli
4 eggs
2 tbsp milk (optional ... I forgot)
1/2 tsp garlic powder
1 tsp Italian seasonings
1/2 cup grated gruyere
1/2 tsp salt
1/2 tsp black pepper
2 tbsp grated Parmesan

1. Preheat oven to 400F.
2. Bring a pot of water to a boil.  Cook broccoli for 2 minutes.  Drain and set aside.
3. Layer a pie dish with baguette cubes, tomatoes, and broccoli.

4. In a small bowl, whisk together eggs, milk (optional - I didn't miss it!), garlic powder, Italian seasonings, gruyere, salt, and pepper.
5. Pour egg mixture over broccoli.  Mix together.  (You may seem a little light on egg mixture at this point.  Don't worry, it will all work out as it bakes!)  Dust with grated Parmesan.
6. Bake in preheated oven for 25 minutes or  until cooked through.

Broccoli Casserole

Nothing says Thanksgiving quite like a broccoli casserole, but I didn't want a recipe that relied on cream of mushroom soup.  I almost passed on this recipe, because I'm not a huge fan of the texture of mushrooms, then I noticed the comment that suggested blending the sauce after the mushrooms have been added ... brilliant!  I ended up using plain white mushroom because that's what they had at the Metro and I was too lazy to check elsewhere, but it was still delicious.  I reduced the cooking temperature and extended the cooking time so I could cook other dishes at the same time.  I also substituted vegetable broth for chicken stock so that the vegetarian guests weren't forced to avoid the dish!  Finally, the bag of broccoli I bought was 500 g and I ended up using most of it (about double what the recipe called for!).


Broccoli Casserole (from foodnetwork)

Ingredients

3 tablespoons butter, plus extra for casserole dish
2 tablespoons all-purpose flour
1/2 pound shiitake or baby bella mushrooms, sliced
1/4 cup onions, chopped
2 cloves garlic, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 1/2 cups heavy cream
1/2 cup chicken stock (or vegetable broth)
400g frozen chopped broccoli, thawed and drained
2 cups shredded Cheddar-Monterey blend
3 cups cooked rice
Salt and freshly ground black pepper
1. Preheat over to 350F. Butter casserole dish.
3. In a large pot, melt 3 tablespoons butter and flour over medium heat until golden in color to make a quick roux. The roux should resemble the color of peanut butter.
4. Add onion, garlic, garlic powder, cayenne pepper, heavy cream and chicken stock.  Stir and allow the sauce to thicken a bit.
5. Add in mushrooms.  Blend until smooth using an immersion blender.
6. Add broccoli, 1 cup of the cheese, and rice. Season with salt and pepper, to taste.
7. Pour into buttered dish and top with remaining cheese.
8. Bake until cheese is melted and golden, about 40 minutes.