2007 - Week 15
Overnight Breakfast Casserole
Serves 4
2 cups broccoli, chopped
4 cups stale bread, cubed
2 cups cheddar cheese, shredded
4 eggs
2 cups milk
½ tsp. dry mustard
Steam or boil broccoli for just a minute to partially cook it. Set aside. Place bread crumbs in greased 9 inch square casserole dish. Add cheese and broccoli. Toss together gently. In a bowl, beat eggs, milk, and mustard. Pour evenly over bread mixture. Cover and refrigerate overnight or for at least two hours. Bake in a preheated 350 degree oven for 50 to 60 minutes or until golden brown and set in center. Let stand for 3 to 4 minutes before serving.
cookingnook.com
Asian Stir Fried Broccoli
1 Tbsp. vegetable oil
2 cloves garlic, minced
1 tsp. grated fresh ginger
1 small white onion, sliced
1 lb. broccoli florets
½ red bell pepper, sliced in thin strips
2 Tbsp. water
1 Tbsp. cooking sherry
1 Tbsp. oyster sauce (or soy sauce)
Heat oil in a heavy skillet. Add garlic and ginger, then stir fry for 15 seconds. Add onions, and stir fry until wilted. Add broccoli and red pepper, and mix well. Add water, and cover, cooking over medium heat for 5 minutes. Mix sherry and oyster or soy sauce in a small container. Drizzle over vegetables and toss well to mix.
Roasted Kale with Sea Salt
Makes 2 servings
4 cups firmly-packed kale
1 Tbsp. extra virgin olive oil
1 tsp. good-quality sea salt, such as Maldon or Cyprus Flake
Preheat oven to 375 degrees. Wash & trim kale: Peel off tough stems by folding leaves in half like a book and stripping the stems off. Toss with olive oil. Roast for 5 minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with salt. Serve immediately.
Healthycooking.suite101.com
Pasta With Tuna, Arugula, and Hot Pepper
1 lb. dried fettuccini, spahgett or linguine
½ cup extra virgin olive oil
2 large garlic cloves, or more to taste, finely minced
Generous pinch hot red pepper flakes (or minced hot peppers)
2 Six-ounce cans tuna, packed in olive oil, drained
Kosher salt
½ to ¾ lb. baby arugula (if arugula leaves are large, cut up into 1” pieces)
Bring a large pot of well-salted water to a boil over high heat. Add the pasta and boil until al dente. While pasta cooks, heat olive oil in a large skillet on medium-low heat. Add the garlic and hot pepper and cook until garlic is fragrant and sizzling. Add tuna and shred it into fine flakes with a fork. Season with salt. Keep warm over low heat. Just before the pasta is ready, set aside 1 cup boiling water. Drain pasta and return it to the warm pot set over moderate heat. Depending on the size of your pot and skillet, either add the arugula and the tuna mixture to the pasta in the pasta pot, or add the drained pasta to the skillet with the tuna mixture and add the arugula. Toss vigorously with tongs, moistening with some of the reserved pasta water. The arugula will wilt in the heat of the pasta. Divide among warm bowls and serve immediately.
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