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September 11, 2008

Spicy Orecchiette with Broccoli

Filed under: Main Dish, Pasta, Vegetables — Tags: , — bettylou79 @ 10:57 am

Okay, this dinner turned out better than the last one I posted. This came from Everyday Food magazine again. We really enjoyed it but felt it needed some thing more, like chicken or some sliced turkey sausage or Nate suggested bacon! I noticed that on the website where the recipe is listed someone noted that they added mushrooms. That sounds good! I will make it again but I will make some modifications, like more broccoli and a protein. I really think that I needed the protein, especially after running today.


Spicy Orecchiette with Brocoli

source: Everyday Food


Serves 4

  • Coarse salt and ground pepper
  • 12 ounces orecchiette or other short pasta
  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
  • 1/2 cup grated Parmesan


  1. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot.
  2. While pasta is cooking, heat oil in a large skillet over medium. Add garlic and red-pepper flakes; cook, stirring occasionally, until garlic is golden, 1 to 2 minutes. Add broccoli and 1/2 cup water; season with salt and pepper. Cover and cook until broccoli begins to soften, about 8 minutes. Uncover and continue to cook until water has evaporated and broccoli is crisp-tender, 1 to 2 minutes more.
  3. To pasta in pot, add broccoli mixture, Parmesan (reserving some for later), and enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with remaining Parmesan.

June 26, 2008

Chicken Tenders Parmesean with Penne and Broccoli

Filed under: Chicken, Main Dish, Pasta, Vegetables — Tags: , , — bettylou79 @ 12:05 am

Yummy! This meal was quite tasty and easy as many of the recipes in Everyday Food are. When this was plated it looked like something you would get at a restaurant. I loved that I didn’t have to come up with a vegetable to serve with the chicken. It was all part of the recipe! Enjoy! After much searching the Martha Stewart Everyday Food website I have found that it is not online! ARGH!! I’m glad I wrote it down and kept the magazine!!

Chicken Tenders Parmesan with Penne and Broccoli


coarse salt and ground pepper

2 large eggs

3/4 cup finely grated Parmesan

1/2 cup plain dried breadcrumbs

1 1/2 pounds chicken tenders

1 3/4 cups tomato sauce (homemade or store bought)

4 oz part-skim mozzarella, shredded (about 1 cup)

8 oz penne rigate (ridged or other short pasta)

1 package (10 oz) frozen broccoli florets- I used 2 heads

1 TB olive oil

What to do:

1. Bring a large pot of salted water to a boil. Heat broiler, with rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine 1/2 cup Parmesan and breadcrumbs. Season chicken with salt and pepper. Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet. Broil until golden, 2-4 minutes per side.

2. Preheat oven to 450. Spread 1 cup tomato sauce in the bottom of a 9-by-13 inch baking dish. Then top with chicken, remaining 3/4 cup sauce, and finally mozzarella. Bake 15-20 minutes or until cheese is melted.

3. Meanwhile, cook pasta in boiling water until al dente, according to package directions, adding broccoli for last 2 minutes. Reserve 1/2 cup pasta water; drain pasta and broccoli and return to pot. Add oil and remaining 1/4 cup Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with broccoli and penne.


June 25, 2008

Beef Stir-Fry with Snap Peas

Filed under: Beef, Main Dish, Vegetables — Tags: , , — bettylou79 @ 11:24 pm

This quick and easy meal has become one of our standby meals. We usually make it after we get back from the gym because it is so healthy, really, what is the point of sabotaging your work out with calorie laden food!? The amount of red pepper flakes it calls for goes a long way so if you don’t like heat, use half of what it calls for in the recipe.

Beef Stir-Fry with Snap Peas

source: Everyday Food magazine May 2007


Serves 4

  • Coarse salt and ground pepper
  • 1 cup long-grain white rice
  • 1 pound sirloin steak, thinly sliced crosswise, halved if long
  • 1 tablespoon cornstarch
  • 2 teaspoons vegetable oil
  • 12 ounces snap peas, strings removed
  • 5 to 6 scallions, white and green parts separated, thinly sliced diagonally
  • 1 tablespoon grated peeled fresh ginger
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 2 tablespoons fresh lime juice (from about 1 lime)


  1. In a medium saucepan with a lid, bring 2 cups salted water to a boil. Add rice; return to a boil. Stir once, and reduce to a simmer. Cover, and cook until rice is tender, 15 to 20 minutes. Remove from heat; let stand, covered, 5 minutes, then fluff with a fork.
  2. Ten minutes before rice is done, place steak in a medium bowl. Sprinkle with cornstarch, and season with salt and pepper; toss to coat. In a large skillet, heat oil over medium-high. Cook half the steak until browned on one side, 1 to 2 minutes (steak will cook further in step 3); transfer to a plate. Repeat with remaining beef.
  3. Add snap peas, white part of scallions, ginger, red-pepper flakes, and 3/4 cup water to skillet; season with salt and pepper. Cook until snap peas turn bright green, 1 to 2 minutes. Return steak to skillet until cooked through, 1 to 2 minutes. Remove from heat, and mix in green part of scallions and lime juice. Serve with rice.

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