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Spicy Broccoli and Sharp Cheddar Topped Baked Potato

Spicy Broccoli and Sharp Cheddar Topped Baked Potato

by Pam on December 4, 2013

I was craving a baked potato for lunch so I decided to make one. I steamed some broccoli then sautéed it in a bit of olive oil with crushed red pepper flakes. I topped the potato with sour cream, the spicy broccoli, and sharp cheddar cheese. It was so hearty, satisfying, cheesy, and delicious. It was a fantastic lunch but it would also be a terrific side dish to chicken, pork, beef, or fish. I think I might be having this for lunch again tomorrow.

Preheat the oven to 400 degrees. Wash your potato then poke it a few times with a fork. Place into the oven and bake for 1 hour, or until cooked through and fork tender.

Place the broccoli in a steamer and cook for 2-3 minutes, or until tender-crisp. Remove from the steamer and place on paper towels to remove some of  the moisture. Heat a skillet over medium heat. Add the olive oil and crushed red pepper flakes. Add the broccoli when the pan is hot. Cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.

Remove cooked potato from the oven, slice it down the center then pinch each end of the potato towards the middle. Add butter, sour cream, 1 tablespoon of sharp cheddar,  sea salt and freshly cracked pepper, to taste; mix until well combined. Top the potato with the spicy broccoli and remaining tablespoon of cheese. Serve immediately. Enjoy.



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Spicy Broccoli and Sharp Cheddar Topped Baked Potato




Yield: 1

Total Time: 1 hour 10 min.



Ingredients:

1 russet potato
1 cup of broccoli florets
1 tsp olive oil
Pinch of crushed red pepper flakes
1 tsp butter
1 tbsp sour cream
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 400 degrees. Wash your potato then poke it a few times with a fork. Place into the oven and bake for 1 hour, or until cooked through and fork tender.

Place the broccoli in a steamer and cook for 2-3 minutes, or until tender-crisp. Remove from the steamer and place on paper towels to remove some of the moisture. Heat a skillet over medium heat. Add the olive oil and crushed red pepper flakes. Add the broccoli when the pan is hot. Cook, stirring constantly, for 1-2 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.

Remove cooked potato from the oven, slice it down the center then pinch each end of the potato towards the middle. Add butter, sour cream, 1 tablespoon of sharp cheddar, sea salt and freshly cracked pepper, to taste; mix until well combined. Top the potato with the spicy broccoli and remaining tablespoon of cheese. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Green Beans Gremolata

Green Beans Gremolata

by Pam on October 13, 2013

This is another recipe I found in the Barefoot Contessa Foolproof cookbook. I served these tasty green beans with the Lemon and Mustard Chicken Thighs[1] and the Lemony Spinach with Feta and Pine Nuts[2]. They tasted fresh and delicious. I loved the flavor of the garlicky gremolata and pine nuts with the tender green beans. We all enjoyed this side dish – even my kids.

Bring a pot of water to a boil. Add the green beans and blanch them for 1-2 minutes (I used haricot verts, if you use green beans, blanch for 2-3 minutes), until tender but still crisp. Drain the green beans and then dunk them immediately into a bowl of ice water to stop the cooking process and preserve their bright green color. Drain once the beans have cooled down then set aside on paper towels to drain the water.

To make the gremolata, combine the garlic, lemon zest, parsley, Parmesan, and pine nuts together in a small bowl and set aside.

Heat the olive oil in a sauté pan over medium high heat. Add the beans to the hot pan and season with sea salt and freshly cracked pepper, to taste, then sauté, stirring often, for 2 minutes, until coated with olive oil and heated through. Place the green beans on a serving platter then sprinkle with the gremolata. Serve immediately. Enjoy.



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Green Beans Gremolata




Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.



Ingredients:

1/4 lb green beans or haricot verts
1 clove of garlic, minced
1 tsp lemon zest
1 tbsp fresh parsley, chopped
1 tbsp Parmesan cheese, finely grated
1 tbsp toasted pine nuts
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste

Directions:

Bring a pot of water to a boil. Add the green beans and blanch them for 1-2 minutes (I used haricot verts, if you use green beans, blanch for 2-3 minutes), until tender but still crisp. Drain the green beans and then dunk them immediately into a bowl of ice water to stop the cooking process and preserve their bright green color. Drain once the beans have cooled down then set aside on paper towels to drain the water.

To make the gremolata, combine the garlic, lemon zest, parsley, Parmesan, and pine nuts together in a small bowl and set aside.

Heat the olive oil in a sauté pan over medium high heat. Add the beans to the hot pan and season with sea salt and freshly cracked pepper, to taste, then sauté, stirring often, for 2 minutes, until coated with olive oil and heated through. Place the green beans on a serving platter then sprinkle with the gremolata. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Barefoot Contessa – Foolproof

References

  1. ^ Lemon and Mustard Chicken Thighs (www.gordon-ramsay-recipe.com)
  2. ^ Lemony Spinach with Feta and Pine Nuts (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan

Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan

by Pam on April 23, 2013

I love eating eggs with leftovers. As I was eating dinner last night I envisioned the leftover couscous[1] with a steamed egg and a bit of bacon, parmesan, and parsley sprinkled on top. I made it for lunch today and it was AMAZING.  I will seriously make this recipe again and again. I wish I had more leftover couscous so I could make this dish for lunch again tomorrow. I highly recommend this recipe!

 

If you don’t have leftover couscous[2], see recipe here[3].

Cook the bacon in a small skillet over medium heat. Remove from the pan when it has cooked through and place on a paper towel to drain. Once the bacon has cooled, chop or rip it into small pieces. Remove all but a quarter teaspoon of bacon grease  from the skillet. Add the leftover couscous to the skillet and cook, stirring occasionally, for 2-3 minutes.

While the couscous is heating up, boil some water in a small saucepan over medium high heat. Add a poaching cup to the liquid and spray the cup with cooking spray. Crack an egg into the cup, making sure not to break the yolk. Cover with a lid and cook for 3-4 minutes, or until the egg white is solid but the yolk is still soft. Remove the poaching cup from the pan of water.

Place the couscous into a bowl. Sprinkle with bacon. Place the poached egg on top followed by a sprinkling of Parmesan cheese and fresh parsley. Serve immediately. Enjoy.

 



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Steamed Egg over Roasted Vegetable Israeli Couscous with Bacon and Parmesan




Yield: 1

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.



Ingredients:

1 slice of lean bacon
1 cup of leftover roasted vegetable Israeli couscous
1 egg
2 tsp Parmesan cheese, shredded
1 tsp fresh parsley, chopped

Directions:

If you don’t have leftover couscous, see recipe here.

Cook the bacon in a small skillet over medium heat. Remove from the pan when it has cooked through and place on a paper towel to drain. Once the bacon has cooled, chop or rip it into small pieces. Remove all but a quarter teaspoon of bacon grease from the skillet. Add the leftover couscous to the skillet and cook, stirring occasionally, for 2-3 minutes.

While the couscous is heating up, boil some water in a small saucepan over medium high heat. Add a poaching cup to the liquid and spray the cup with cooking spray. Crack an egg into the cup, making sure not to break the yolk. Cover with a lid and cook for 3-4 minutes, or until the egg white is solid but the yolk is still soft. Remove the poaching cup from the pan of water.

Place the couscous into a bowl. Sprinkle with bacon. Place the poached egg on top followed by a sprinkling of Parmesan cheese and fresh parsley. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Roasted Vegetable Israeli Couscous (www.gordon-ramsay-recipe.com)
  2. ^ Roasted Vegetable Israeli Couscous (www.gordon-ramsay-recipe.com)
  3. ^ Roasted Vegetable Israeli Couscous (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)