Lemon Brocollini

 When I was growing up, the ONLY vegetables my mom could get me to eat were corn and green beans....oh and potatoes (are those vegetables?)  However, my mom and my grandmother, who lived with us until I was 10 years old, cooked vegetables until they were mushy.  They were great cooks but they preferred mushy and I, though I didn't know it at the time, prefer crisp tender veggies. 

As newlyweds, we used to go out with a couple, The Blackwells, who loved to entertain at home.  That was when I was introduced to a different type of cooking.  She liked to cook with lots of fresh garlic (not garlic powder) and use fresh herbs to flavor her vegetables.  She also NEVER overcooked her veggies.  They were usually very simply done and crisp tender where I could still taste the freshness of the vegetables.  Now that I am thinking about her, she would make her own salad dressing. Oh my gosh...I learned the best does not come in a bottle! I need to blog her basic salad dressing...I still use it and it is one of my very favorites.  I have several dressing recipes so that would be a good idea for a blog soon!

Wow...it does not take much to get me sidetracked.  Anyway...what I wanted to convey is that everyone has their own preferences about the way they like their veggies, but I have found that I like my veggies more undercooked than overcooked.  I like my green veggies to have a bright green color with a little bit of a crunch (crisp tender) when I eat them. 

This new little veggie was a request by my daughter, Holly, for Easter Lunch.   I had never eaten Broccolini, much less cooked it.  But, I have cooked broccoli millions of times.  To me, Broccolini reminds me of a skinny Broccoli stalk.  I googled "what is broccolini" and got 3 different answers.  So, it is either a hybrid of broccoli and kale, Chinese chard, or Chinese broccoli.  It does have a little bit of a bitter aftertaste like cabbage or swiss chard but the butter, garlic and lemon cuts that and leaves you with a great side dish that is healthy and satisfying.

NOTE:  My daughter, Holly, is breastfeeding her new baby, Alex.  She had broccolini Friday night at a restaurant and Alex was fussy that night.  He was also fussy last night after she had eaten broccolini at my house.  Since he is so young, 3-1/2 weeks, we are still trying to figure out his cries, his likes, dislikes, etc.  So, the first night we didn't think much about Holly's diet but after it happened again, we started thinking about what was similar about the two days...and broccolini was a common denominator.  Still not sure if that was what it was but we think that it is very likely.  Just thought I would mention it in case you are breastfeeding or cooking this for someone who is.

This dish is now going to be one of my favorite go-to side dishes.  I LOVE  lemon and garlic together and it goes perfectly on this vegetable.  It was a perfect compliment to the Easter menu and I think for really any menu.  I think I will try toasting some pine nuts and adding it to this recipe.  Also, some crushed red pepper would add a little kick.  You could also substitute the broccolini with Asparagus and Yummm...you've got another recipe for a very versatile veggie!!!  Hope you give it a try...let me know if you do!

LEMON BROCCOLINI

1-lb Broccolini
1-2 tablespoons of Butter
2 Garlic Cloves, minced
1-2 teaspoons lemon zest (add one to start with and after tasting everything together you can always add another teaspoon)
1 tablespoon lemon juice
Salt to taste
Freshly ground Pepper

Cut approximately an inch off the ends of the broccolini.  Broccolini is served with the stems so just trim to get the dry ends off.

Place in a microwave safe glass dish with approximately 1/2 cup of water, cover and microwave on high for 4 minutes. 

Take out of microwave and remove cover (be careful the steam will getcha). 

In small dish put the butter and garlic in and place in the microwave for about 1 minute.  You just want the garlic to flavor the butter slightly.

Drain the butter away from the garlic and add just the butter to the broccolini.

Actually, you could add the butter and garlic to the dish if you like.  I love garlic but I was trying to keep the garlic taste down because of the menu I was serving. 

Zest about a teaspoon of lemon (I like a little more but remember you can always add but you can't take away) and add it to the broccolini.

Add about a tablespoon of fresh lemon juice.  Don't use the bottled lemon juice...it just is not the same.

See how bright and green the broccolini still is?

 Sprinkle salt over the broccolini and add some freshly ground pepper.

CLICK HERE FOR PRINTABLE RECIPE

INDIVIDUAL CANADIAN BACON AND LEEK FRITTATAS

 I made these little yummies last weekend and thought what a perfect breakfast delight for special occasions like Easter morning!!  I loved the parchment paper presentation and it was really easy to do!

Frittatas are basically a quiche without the crust so you are cutting the carbs!  I love either but since I am a carb girl (not a good thing), I like when I can cut out some calories and carbs too!

I love green onions, sweet onions, yellow onions, scallions....I think you get the idea.  But I had never cooked with leeks.  They look like a big, fat green onion.  My son is going to culinary school and his professor was saying that leeks were similar to a green onion but with a milder flavor.  I found this recipe on a blog called
In Sock Monkey Slippers.  She wrote that she had a 2-1/2 year old daughter who was a picky eater but loved these little frittatas.  I am mentioning this because it might be tempting just to use green onions in place of the leeks but for a picky eater, it might just be the difference between liking the recipe or not. 

Leeks tend to be sandy so they have to be washed thoroughly.  I found it to be very easy to wash them and the pictures below will show you how to get them clean!

I could only get 7 little frittatas out of this recipe so you might want to double it, depending on your needs.  I probably could have gotten 8 but the recipe said to leave a space between each cup and I did not want to start another pan.  I kind of followed that advice but I did squeeze that 7th one in there to keep from using another pan.  Also, I am not a huge portion eater (does that make sense) so I ate 2 with some fruit.  I tried a new recipe, a blueberry streusel,  that day but I didn't care for it which is what I wanted to serve with it.  It would make a perfect little breakfast....Individual frittatas, blueberry streusel or other sweet breakfast item...cinnamon rolls for example...with a cup of fruit.

I may try this recipe again with different ingredients....bacon, pancetta, ground sausage, mushrooms, ham....so many choices.

I'm thinking you could make these in the mini muffin tin without using the parchment paper and these would be perfect to bring to a little brunch. 

HAPPY EASTER!

INDIVIDUAL CANADIAN BACON AND LEEK FRITTATAS

 

2 cups Leeks, washed and chopped (about 2 cups)

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Butter

3/4 teaspoon Sea Salt

4 Eggs

3/4 cup Milk

3/4 cup Parmesan Cheese, shredded (I used a blend of pre-packaged Italian Cheeses because I had them handy)

1/2 cup Canadian Bacon, chopped (about 6 slices)

1/4 teaspoon Freshly Ground Black Pepper

pinch of Freshly Grated Nutmeg

Parchment Paper

 

Preheat oven to 375 degrees.

 

Slice the root ends off the 2 Large Leeks.

 

Making a cut at the dark green leaves, cut the tops off.

 

 

Slice the leeks down the center vertically, exposing the ribs.

 

 

While running the inside of leeks under water, fan your fingers across the inside of the leeks to loosen and rinse any sand away.

 

Cut the Leeks into 1/4 inch crescents to measure 2 cups.

 

 

 

 

Over medium-low heat, heat the 1 teaspoon olive oil and melt 1 teaspoon butter. 

Add the leeks and 1/2 teaspoon sea salt.  Stir.

 

 

 

Saute for 5-10 minutes, until the leeks become soft.  Turn off heat.

 

 

In a large bowl, whisk the 4 eggs and 3/4 cup milk thoroughly.

 

 

Chop the 6 slices (1/2 cup) Canadian bacon into cubes.

 

 

To the egg and milk mixture, add the Canadian bacon, leeks, 3/4 cup cheese, 1/4 teaspoon freshly ground pepper, the remaining 1/4 teaspoon of salt, and a pinch of freshly grated nutmeg.

 

 

 

If you do not have one of these little gadgets...you must get one!  They make using fresh nutmeg, cheese, and grating citrus a snap!

Stir to combine.

 

Cut 5" X 5" squares of parchment paper.

 

  Place parchment squares in a muffin tin, leaving a space between each cup.  (I think next time I will put a parchment square in each cup because I don't know what the relevance is of this step.  Maybe because this recipe only makes half of a pan so it spaces them out for even baking)

 

Fill parchment cups with the egg and leek mixture.

NOTE:  I poured little bit of water in each empty muffin space.  However, I googled why I would do this and it says...if you are using a tin muffin pan, it keeps the pan from warping.  If your pan warps it is a sign of a low-quality pan so get rid of it...don't kill the messenger, I am just relaying information but it does make sense.  I love to use this Pampered Chef ceramic muffin baker.  It cooks and browns evenly. 

 

Place in oven for 25 minutes.

 

 

Remove the frittatas from the muffin tin and allow to cook slightly before eating.

 

 

 

 

 

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ENJOY!

BEST DIPPING OIL

Let me just start by saying that I am not a huge parsley fan.  I know...what is wrong with me?  Even though the main ingredient of this dipping oil/salad dressing is parsley, I can't stop eating it!

 

The wonderful thing about this recipe is that it is so versatile.  All the flavors meld pretty quickly so you can make this 30 minutes before serving and it is amazing!!

 

I use it for a dipping oil for bread or toasties, like pictured above.  I use it for my dressing on my salad.  It is wonderful drizzled over any vegetable....green beans, broccoli, asparagus, potatoes, etc.  We have even drizzled it over my mashed potatoes. 

 

I never measure for this recipe.  I did measure in the beginning, but those measurements went something like this...2 big handfuls of parsley, sprinkle with red pepper flakes until the top in covered, start with 1-1/2 cups of olive oil and then add more...soooo it wasn't really an accurate recipe.  However, now I just eye the ingredients and then tweak until I get the flavor and consistency that I want.  However, I did my best to measure accurately so that you can have a good base to go by.  You may not want as much Red Pepper Flakes since it does make it pretty spicy or as much fresh garlic.   I am a garlic-lover!!!  The good thing about this recipe is that you can adjust your ingredients to your liking. 

 

My friend Kelly introduced me to this divine dipping oil a few years back and I love using it when I want something besides butter on my bread or heavy dressings on my salads. 

 

It is inexpensive to make and it lasts a week or two in the fridge.  I wish I could be more accurate about how long it lasts but it never lasts very long...maybe a week at my house.

 

I would suggest the next time you fix an Italian meal or a steak dinner that you make this and drizzle it over your salad or serve it in little, individual dishes for a dipping oil for bread.  Or, buy a baguette and slice it in approximately 1/2" thick slices and toast in a 350 degree oven until crispy on one side, then flip and crisp on the other side.  Serve in a basket and have a cruet of this dressing for people to drizzle over the bread toasties.  Yummmm!!!!

 

 

 

PARSLEY-GARLIC DIPPING OIL

 

1 cup Curly Parsley, chopped

4 large cloves Garlic, minced

1 to 1-1/2 teaspoons Crushed Red Pepper

1-1/2 cups Extra-Light Tasting or Delicate Tasting Olive Oil

1 teaspoon Salt, or to your liking.

 

 

Chop enough parsley to measure 1 cup.

 

Pour in 1-1/2 cups of Olive Oil...I use Bertolli Extra Light, Delicate Taste Olive Oil.  You may want to add more after all the ingredients are combined.  You want it to be more like a dipping oil.

 

Mince 4 large Garlic Cloves and add to the mixture.

 



 

Sprinkle in 1 to 1-1/2 teaspoon Red Pepper Flakes.  As you can see, I like a lot but you may want to start with half the amount, allow to sit for about 30 minutes, taste and then add more if you like. (I know this is a different bowl than the one above...it's from a different meal.  I told you I like to make this a lot! Ha!

 

 

Add 1 teaspoon of salt or whatever pleases your palate.  I am a salt-a-holic...I know that is not a good thing but it is what it is!

 

 

I like this picture because you can see how all of the ingredients stick to the parsley which is why this is such a good recipe.  By the ingredients having something to adhere to, you get a taste of all of the flavors at once...this is making me want to go make some right now and it is 10:30 in the morning! 

 

ENJOY!

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CREAMED CORN

I do not know where I got this recipe from but I had copied it down on a piece of notebook paper and had stuffed it in my recipe book.    I never tried it until this weekend.  My son Chris was coming in from Austin to visit our new little family addition, Alex, so I wanted to cook for everyone. 

 

I made my Pressure Cooker Pot Roast, along with rice, steamed asparagus with lemon and topped with bacon (I will blog this later), rolls and this new recipe for creamed corn.  It was a hit!

 

I am so glad to have found such a versatile veggie recipe.  It will basically go with any menu.  Annnnd....this would be perfect for an Easter Lunch or Dinner. 

 

Super easy....Super good!  You have got to try it...I think you will make it a regular on your table!

 

NOTE:  I could not find a block of Parmesan Cheese at my local grocery store so I bought a bag of Kraft Italian Cheeses...it was really good so I may use it everytime!  Also, I think some crumbled bacon would be excellent in this dish.  Just FYI.

 

CREAMED CORN

 

2-1/2 lbs. Frozen Corn

1 cup Heavy Whipping Cream

1 cup Whole Milk

1 teaspoon slat

2 tablespoons Sugar

Dash of Cayenne Pepper

1/2 stick Butter

3 tablespoons Flour

1/4 cup Shredded Parmesan (or blend of Italian Cheeses)

 

Preheat oven to 350 degrees.

 

Combine all ingredients except butter and flour.  Bring to a boil.

 

Pour 2-1/2 cups of frozen corn into a large saucepot.

 

 

 

Add 1 cup of heavy whipping cream and 1 cup of whole milk

 

Add 1 teaspoon salt and 2 tablespoons sugar

 

 

Add a dash (I add more) of cayenne pepper.

 

 

Reduce heat and simmer 5 minutes.

 

 

Blend 1/2 stick of butter with 3 tablespoons of flour

 

 

Stir until well blended and smooth.

 

 

Add roux to corn and mix well.  Remove from heat.

 

 

Pour into a 9 X 9 casserole dish.

 

Sprinkle with 1/4 cup of shredded parmesan cheese or Italian cheeses.

 

 

Bake for 20-25 minutes or until bubbly and top is light brown.

 

 

ENJOY!

 

CLICK HERE FOR PRINTABLE RECIPE