Tag: red pepper flakes

Broccoli Rabe Turkey Burgers

These turkey burgers are flavorful and delicious – the perfect quick, weeknight meal! I skipped the bun, served them over lettuce and topped them with sauteed broccoli rabe, but this would also be wonderful on a slice of focaccia.

I adore slightly bitter taste broccoli rabe. Sauteed with garlic and oil and a pinch of red pepper flakes, it’s one of my favorite vegetables.

My local organic supermarket carries incredible chicken broccoli rabe sausage, which is where I got the inspiration for this burger. I tried making it with ground chicken and ground turkey, and preferred the taste and texture of the turkey. To make the patties, I simply chopped up some broccoli rabe and added it to the meat along with Pecorino Romano and garlic. My husband loved them too, enjoy!

Broccoli Rabe Turkey Burgers
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 burger • Old Points: 5 pts • Points+: 6 pts
Calories: 260 • Fat: 13 g • Carb: 7 g • Fiber: 4 g • Protein: 27 g • Sugar: 1 g
Sodium: 339 • Cholesterol: 85 mg

Ingredients:

For the broccoli rabe:

1 bunch (about 20 oz) broccoli rabe, washed, stems trimmed off
1 tablespoon olive oil
3 cloves garlic, sliced thin
kosher salt, to taste
1/4 teaspoon crushed red pepper flakes

For the patties:

1 lb 93% lean ground turkey
3 tbsp freshly grated Pecorino Romano Cheese
1 garlic clove, crushed
1/2 tsp kosher salt
1/4 tsp fresh black pepper
1/4 teaspoon red pepper flakes (optional)

For the burger:

4 slices large tomato
4 large lettuce leaves

Directions:

Chop about 3/4 cups worth of leaves and flowers only of the broccoli rabe into very small pieces and set aside for the burger.

Cut the remaining broccoli rabe into 2-inch pieces. Bring a large pot of salted water to a rolling boil, then add the broccoli rabe. Blanch for about 1-1/2 to 2 minutes, drain well and set aside in a colander.

Meanwhile, in a medium bowl, combine the turkey, 3/4 cup chopped broccoli rabe, Romano cheese, garlic, salt and pepper (red pepper flakes too if using). Form into 4 patties and refrigerate until ready to cook.

Heat a large, deep sauté pan to medium-high heat, when hot add the olive oil and garlic and cook until golden about 1 minute, careful not to burn. Add the broccoli rabe to the pan and toss with garlic and oil, season with 1/4 tsp salt and crushed red pepper; cook about 2 to 3 minutes, or until heated through.

While that is cooking, cook the burgers on a hot skillet over medium-high heat for about 6 to 7 minutes on each side, or until cooked through in the center.

To serve place a lettuce leave on each plate, top tomato slice and cooked burger. Finish with the cooked broccoli rabe and optional more grated cheese if desired.

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Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan

by Pam on March 10, 2014

We spent the weekend camping in our motor home at the coast. Unfortunately, we endured a massive rain and wind storm that kept us cooped up in the motor home instead of playing on the beach. We made the best of it by playing games, watching movies, and reading. On Sunday, we headed to Garibaldi for the crab races. Sadly, the races ended early and they were packing up to leave. My friend Currié managed to get us an amazing deal on whole cleaned & cooked dungeness crab. Once we got home, I steamed some of the crab a bit to until warm then served it with melted garlic butter and lemon. The crab was so tasty we didn’t need the butter! Fresh crab is hard to beat!

There was plenty of leftover crab meat so I decided to throw together this pasta for dinner. A simple veggie sauté with crushed red pepper flakes, garlic, olive oil, and a bit of butter tossed together with spinach and ricotta ravioli topped with crab meat, Parmesan, Pine Nuts, and basil. It was a delicious dinner that we all devoured. I still have crab leftover so I foresee eggs, asparagus, and crab in my future.

Cook the ravioli in salted water, per instructions. Drain ravioli reserving 3 tablespoons of pasta water.

While the ravioli is cooking, heat two tablespoons of olive oil in a large sauté pan over medium heat. Add the asparagus and grape tomatoes along with the crushed red pepper flakes then cook, stirring occasionally, for 4-5 minutes, until the asparagus is crisp tender and the tomatoes are ready to burst. Add the minced garlic, remaining olive oil, and butter. Toss to mix well then gently add the cooked & drained ravioli to the pan along with a few tablespoons of pasta water; season with sea salt and freshly cracked pepper, to taste. Pour into a serving bowl then top with shredded Parmesan, toasted pine nuts, and fresh basil. Serve immediately. Enjoy.

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Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan

Yield: 4

Ingredients:

10 oz Spinach and Ricotta Ravioli, cooked in salt water, per instructions
1 tbsp olive oil, divided
1 small bunch of asparagus, wooden ends removed, cut into thirds
1 cup of grape tomatoes
Pinch of crushed red pepper flakes
2 cloves of garlic
1 tbsp butter
Parmesan cheese, shredded, to taste
1 tbsp toasted pine nuts
2 tbsp fresh basil, chopped

Directions:

Cook the ravioli in salted water, per instructions. Drain ravioli reserving 3 tablespoons of pasta water.

While the ravioli is cooking, heat two tablespoons of olive oil in a large sauté pan over medium heat. Add the asparagus and grape tomatoes along with the crushed red pepper flakes then cook, stirring occasionally, for 4-5 minutes, until the asparagus is crisp tender and the tomatoes are ready to burst. Add the minced garlic, remaining olive oil, and butter. Toss to mix well then gently add the cooked & drained ravioli to the pan along with a few tablespoons of pasta water; season with sea salt and freshly cracked pepper, to taste. Pour into a serving bowl then top with shredded Parmesan, toasted pine nuts, and fresh basil. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

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Easy Garlic Broccolini

Broccolini, also known as baby broccoli, makes a fantastic, quick side dish and compliments just about anything from beef roasts, lamb, fish, turkey, chicken, lasagna and more.

It’s actually not a younger version of broccoli, but rather a natural hybrid between regular broccoli and a plant called Chinese broccoli. My family prefers it to broccoli and since it takes less time to cook, I make this at least once a week. It has longer, thin stalks with small florets and only needs a few minutes to cook. I make this side dish at least once a week – even my toddler eats it with no complaints!

The best part, it’s healthy and ready in under 10 minutes so if you’re cooking for the holidays or just a meal for your family and need an easy side dish, this is it! You can double it or halve it as you need.

Easy Garlic Broccolini
gordon-ramsay-recipe.com
Servings: 6 • Size: 1/6 • Old Points: 1 pts • Points+: 1 pts
Calories: 43 • Fat: 3 g • Protein: 1 g • Carb: 2 g • Fiber: 1 g • Sugar: 0 g
Sodium: 14 mg • Cholesterol: 0 mg

Ingredients:

2 bunches broccolini
6 cloves peeled garlic, sliced thin
1 1/2 tbsp extra virgin olive oil
pinch red pepper flakes (optional)

Directions:

Trim about 1 1/2 inches off broccolini stems and discard. Slice the brocolini in half lengthwise.

Bring pot of water to a boil. When boiling, add broccolini and cook 2 minutes. Quickly drain and run under cold water to stop it from cooking.

Heat a large sauté pan over medium-high heat. Add the oil and garlic and cook until golden, about 1 minute. Add the drained broccolini, season with kosher salt to taste and cook 1 minute, or until heated through.