Tag: Broccoli

Spicy Broccoli and Orzo

by Pam on June 18, 2013

I found this recipe on Skinnytaste^[1] and couldn’t wait to make it. I paired it with the Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breast^[2] and it was a delicious, flavorful, and healthy meal. My kids gobbled this up even though it was a bit spicy and they both said they loved it. I’ll be honest, I had seconds and I am fairly certain my husband had thirds. This will be on our table again soon.

Cut broccoli into small florets. Steam covered with a little water until just tender, be careful not to overcook it. Remove the cooked broccoli and set aside.

While the broccoli is steaming, cook pasta per instructions in salted water. Drain orzo in a colander. Add the oil to the pan over medium heat. Add the broccoli, crushed red pepper flakes, and broccoli. Cook, stirring constantly, for 90 seconds. Add the orzo and gently mix until well combined. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Serve with shaved Parmesan. Enjoy.

Print^[3]

Save^[4]

Spicy Broccoli and Orzo

Yield: 6

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.

Ingredients:

5 oz orzo pasta, cooked per instructions
2 cups of small fresh broccoli florets
3 tsp olive oil
Pinch of crushed red pepper flakes, more if you want it extra spicy
2 cloves garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Cut broccoli into small florets. Steam covered with a little water until just tender,be careful not to overcook it. Remove the cooked broccoli and set aside.

While the broccoli was steaming, cook pasta per instructions in salted water. Drain orzo in a colander. Add the oil to the pan over medium heat. Add the broccoli, crushed red pepper flakes, and broccoli. Cook, stirring constantly, for 90 seconds. Add the orzo and gently mix until well combined. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Serve with shaved Parmesan. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe by Skinnytaste

References

^{^} Skinnytaste (www.skinnytaste.com)
^{^} Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breast (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Blackened Salmon with Mango Salsa

Blackened wild salmon filets seasoned with cayenne, paprika and herbs are seared in a skillet then topped with a fresh mango salsa – if you can take the heat, then you’ll love this dish!

I picked up some wild salmon and was in the mood to make it blackened and thought it would pair perfectly with a mango salsa. I searched for a good blackened spice rub and came upon a recipe from Alex Guarnaschelli^[1]. Now, I’m a little bit of a spice wimp, I will admit and I had to open my windows while this cooked because the spice was making me cough (yikes!). Naturally I was kinda nervous that this would be too spicy for my taste buds, but the sweet mango salsa gave me a relief from the heat and although it was a little hot, I was able to eat it just fine (along with a glass of water).

Next time I make this, I may replace the cayenne for chili powder to tone it down, but if you like it hot I wouldn’t change a thing! I used salmon because of all the wonderful omegas but you can use whatever fish you like (cooking time may need to be adjusted). This is ready in less than 30 minutes start to finish, so it’s perfect for a weeknight meal. Enjoy!

Blackened Salmon with Mango Salsa
gordon-ramsay-recipe.com
Servings: 4 • Size: 3 oz salmon with salsa • Old Points: 5 • Points+: 6 pts
Calories: 227 • Fat: 7 g • Carb: 12 g • Fiber: 2 g • Protein: 30 g • Sugar: 8 g
Sodium: 681 g • Cholesterol: 76 mg

Ingredients:

For the mango salsa:

1 large ripe mango, peeled, seeded and coarsely chopped
1-2 tbsp chopped fresh cilantro
1 small clove garlic, minced
2 tbsp fresh lime juice

For the salmon:

1 tablespoon paprika
1 tablespoon cayenne
5 sprigs fresh thyme, washed, leaves removed and chopped
1 tablespoon freshly chopped oregano leaves
1 teaspoon kosher salt
1 lb (4 pieces) wild salmon fillet, skin-on
cooking spray (calculated with 1 tsp canola oil)

Directions:

Combine all the salsa ingredients in a bowl, season to taste with salt and pepper and refrigerate salsa until ready to serve. Makes 1 cup.

In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the salmon fillets.

Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and generously spray with oil. When very hot add the salmon, flesh side down and cook for 2 to 3 minutes. Use a spatula to carefully turn the salmon, then cook an additional 5 to 6 minutes.

Arrange the salmon on a platter, top with mango salsa and serve immediately.

References

^{^} Alex Guarnaschelli (www.foodnetwork.com)

Incoming search terms:

Broccoli, red pepper and cheese frittata

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Eggs may be the most versatile ingredient ever. They fit perfectly into breakfast, lunch, dinner and even dessert. This broccoli, red pepper and cheese frittata recipe is a great way of using up a box of eggs and even better for making use of those little odd ends of ingredients we always seem to have lurking in the back of the fridge. Ideal as a hot breakfast but a leftover cold slice is wonderful for lunch too. When chilled, it holds it shape so well that it’s ideal for taking to a picnic as an alternate to sandwiches.

Serves: 6 slices
Prep time: 15 mins
Cooking time: 15 mins
Total time: 30 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

This recipe can be used with a multitude of filling combinations. Try bacon and cheese, broad bean and feta, or perhaps salmon and asparagus.

Ingredients

6 eggs
2tbsp milk
Salt and freshly cracked black pepper
1 head of broccoli
1tsp olive oil
1 red pepper, deseeded and diced
100g cheddar cheese, grated

Method

Take the broccoli and snap off tiny florets before popping them into a saucepan of boiling water. Cook for 5mins.
Meanwhile, in a large bowl whisk together the eggs, adding the milk, 50g of the cheese and season.
In a deep frying pan, fry the pepper in the oil until softened. Drain the broccoli and add to the pan with the pepper. Pour over the egg mixture and cook for 3mins so that the bottom layer and sides begin to cook.
Pop the frying pan under the grill to cook the top half of the frittata. This should take another 5mins. When it starts to look golden, remove and scatter the remaining 50g of cheese on top and return to under the grill to melt. Allow to cool before cutting into slices.

By Sophie Rae

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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