Tag Archives: broccoli

Parmesan Baked Tomatoes

The frost is almost upon us!  That means it’s time to harvest the herbs!


I work at The Celtic Cup Coffee House in the small town of Tullahoma, Tennessee.  I don’t have my own herb garden, but The Celtic Cup does.  I love getting to use the fresh herbs when I bake quiches, casseroles, and savory scones.

Today I harvested all the basil for the winter months.  If you’ve never processed herbs before, you probably think it’s really complicated.  At least, that’s what I used to think.  I know there are a couple different ways to do it.  Drying herbs actually does take a while, so I prefer freezing them.  I think it preserves the flavors better, too.  It’s really a lot easier and faster than I imagined.  All you have to do is snip the entire plant, wash, pluck the leaves, and freeze  on a towel-lined sheet pan.  After about half an hour, the leaves should be stiff enough to store in a plastic freezer bag for the winter.  It’s that simple!

While we’re on the subject of basil, last week I made some delicious parmesan baked tomatoes.  I love how all the local markets are just bursting with fresh fruits and veggies from the garden this time of year.  I bought some beautiful plump red tomatoes and thought I would get creative.  All they needed was some leftover basil pesto and a hearty sprinkle of cheese.  Voila! Parmesan baked tomatoes! So fast and simple, but delicious and comforting.  They taste like pizza!  You can make them as a side dish or just a healthy snack.

I’m not religiously gluten free or anything, but I think I feel better when I stay away from bread.  So, to accompany the tomatoes, I baked some chicken and made fresh broccoli salad.  This broccoli salad was at my friend’s wedding last weekend.  It was so good I had to make it for myself.

Together it was the perfect guilt free/gluten free dinner!  It only takes about 30 minutes to make, so I hope this meal will find it’s way into your week as a tasty and stress free option!

Abby Hughes

Parmesan Baked Tomatoes
 
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A quick and tasty side dish or snack.
Author:
Recipe type: Side Dish
Serves: 12 slices
Ingredients
  • 3 ripe medium tomatoes
  • ½ cup basil pesto
  • ½ cup grated Parmesan cheese
Instructions
  1. Preheat oven to 415 degrees.
  2. Thick slice the tomatoes and place on a parchment-lined sheet pan
  3. Spread about a tablespoon (more or less to taste) of basil pesto on each slice.
  4. Bake for about 8 minutes.
  5. Sprinkle the Parmesan cheese on top and broil on high until the cheese is lightly browned (about 4 minutes).
  6. Enjoy!

 

 

Broccoli Salad
 
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A light brunch or dinner side.
Author:
Recipe type: Side Dish
Serves: 8 servings
Ingredients
  • 1 head broccoli
  • 1 head cauliflower
  • 1 medium red onion
  • ½ c. Craisins (dried cranberries)
  • ½ c. roasted unsalted sunflower seeds
Dressing
  • ¼ c. sugar
  • ¼ c. white distilled vinegar
  • ½ c. mayo
  • ½ tsp. salt
  • 1 tsp. pepper
Instructions
  1. Chop broccoli and cauliflower into small bite-sized pieces.
  2. Small dice red onion.
  3. In a large bowl, whisk together the sugar, vinegar, mayo, salt, and pepper.
  4. Add chopped broccoli, cauliflower, onion, craisins, and sunflower seeds.
  5. Toss to coat all ingredients.
  6. Enjoy!

Broccoli Cheese Patties Shared By My Friend

Broccoli Cheese Patties
Broccoli Cheese Patties

Got broccoli?  I really, really like broccoli.  As a kid, I don’t think I ever tasted broccoli, except maybe in a broccoli, rice, and cheese casserole, and even then that may have been after I grew up and started cooking on my own.

My last blog post was about friendship and this recipe comes from another of my God-given friends.  Sue and I met when I was 21 years old, a young wife and mother of a 2-week old baby.  We moved into the house next door to Sue, her husband Bill and their 3-year-old son, Warren.

Sue and I quickly became friends over the garden fence and migrated to her kitchen where we spent countless hours pouring over recipes, cookbooks and the latest news of the neighborhood. She taught me how to can green beans (and I ruined her canner in the process).  Canning pickles were next and I am sure cooking broccoli was in there somewhere!

Thousands of miles have separated us for many years.  But a phone call, an email, or a recipe, and we are in sync as if we have never been apart!

yum borccoli patties

Last fall she sent me this recipe.  She wrote a quick message saying she thinks they are “super” and even Bill liked them, and broccoli isn’t his favorite.

Well, broccoli is my favorite but this recipe settled near the bottom of a pile on my desk.  Thanksgiving came and went.  December was a blur.  January settled in cold and rainy.  We needed something “special” to perk up a mid-week dinner.  Broccoli cheese patties to the rescue!

broccoli patty upclose

These patties are quick and easy to make.  They are baked in the oven and while the recipe calls for sharp cheddar cheese, a hot pepper jack will take the flavor over the top!

Next time I make them I will include an aioli sauce and I really can’t wait!  These little patties are crisp on the outside and yummy, creamy, warm and tender on the inside.

For 39 years I have called Sue my “walking book of knowledge.” She has a home economics degree, a very quick wit and a heart of gold. She makes me laugh and sometimes we cry.  Who could ask for anything more in a friend?

I love you Sue and keep the recipes coming!

Happy Baking!
~Catherine

Broccoli Cheese Patties
 
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Let the fun begin with broccoli, cheese and this delicious side dish!
Author:
Recipe type: Vegetable Side Dish
Serves: 8-9 patties
Ingredients
  • 1 teaspoon butter
  • 1 teaspoon minced garlic
  • ½ onion, chopped finely
  • 1 (12 ounce) bag frozen broccoli -- defrosted
  • ¾ cups breadcrumbs
  • ½ cup sharp cheddar cheese
  • ¼ cup shredded pepper jack cheese
  • ⅓ cup parmesan cheese
  • 2 eggs, lightly beaten
  • Salt and pepper to taste
  • 1 teaspoon vegetable oil
Instructions
  1. In a small frying pan melt butter on medium heat. Saute' the onions and garlic in the butter until translucent.
  2. Place defrosted broccoli in a strainer for 30 minutes (longer if still frozen) in the sink. Blot well and chop the broccoli into smaller pieces.
  3. Beat eggs in a mixing bowl. Add breadcrumbs, cheeses, salt and pepper. Mix well. Add broccoli and onion mixture. Mix well.
  4. On a cookie sheet use the 1 teaspoon vegetable oil and grease the cookie sheet. Form patties, they are about ½ cup each. (A large scoop works well.) Press together well.
  5. Bake at 400 degrees F. for 15 minutes on one side and then turn them over. Bake another 15 minutes or until browned and crispy around the edges.
  6. Serve with a favorite sauce or aioli.

 

 

Loaded Broccoli and Cauliflower

SONY DSC

When this website goes “down” and can’t be accessed, I get an email saying “My Daily Bread Body and Soul is down.”  When it is back online I get a similar email saying “it is back up.”  This happens occasionally for a variety of reasons and I don’t get too worked up over it.  But, for the past two days I have received an unusual number of these messages.  I didn’t think much about it until this morning when I signed on to the administrative part of my website.  Much to my surprise I saw a graph that shows I have received between 3,000 and 4,000 new views a day to my blog since Wednesday!

baked stuffed chicken breasts
What is happening?
  My Grandmother’s Kitchen.org – that’s what.

But wait, there’s more! Click here to continue reading

Broccoli au Gratin

broccoli au gratin spoonful

After a week of recipes like Tuesdays With Dorie Croissants and the Pioneer Women’s Cinnamon Rolls I knew I better end on a healthy note or my faithful reader-son Cory, will definitely disown me!  Enter a lovely bag of fresh broccoli.  I love broccoli.  I think it just may be my favorite vegetable, as an adult.  As a child the only vegetable I would eat was green beans.  But when I was about 45 I grew up and started eating other vegetables.  Today my favorite — broccoli!

steamed broccoli

In the culinary arts, the term au gratin refers to a dish that is baked with a topping of seasoned breadcrumbs and cheese. The au gratin topping should be golden brown, which can be achieved by baking or by placing the dish under a broiler.  Au gratin — a perfect way to serve broccoli!!  Broccoli is a delicious side dish to so many meats and main dishes.  I started this colorful gratin by steaming the broccoli in the microwave. I like baking in a cast iron skillet but you can also use your favorite baking dish or casserole dish.

broccoli with cheese

While the broccoli is steaming in the microwave I made a cheesy white sauce, reserving a bit of the cheese to sprinkle on the hot broccoli.

sauce over broccoli

The cheesy white sauce is poured over the broccoli.

broc au gratin topping

I adore Panko bread crumbs so I used a handful to make up the crunchy topping.  The gratin is baked until lightly browned and bubbly.

broccoli au gratin skilletful
The nice part about using a cast iron skillet is it makes a fun serving dish as well.  From the oven to the table.

broccoli au gratin spoonful

I adapted this recipe from Food Network Kitchens.  It is a keeper for me.  It can easily be made and on the table in less than an hour while finishing up any main dish.

broccoli au gratin single cornbread

We like our broccoli tender-crisp and not mushy.  This recipe is easy to make without over-baking the broccoli.

What is your favorite broccoli recipe?  Please do-tell, I am always looking for tried and true recipes for this yummy vegetable!

~Blessings, Catherine

Broccoli au Gratin
 
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Broccoli -- cheese -- Panko -- you will love this au gratin!
Serves: 4 to 6 servings
Ingredients
  • 3 Tablespoons unsalted butter
  • 3 Tablespoons all-purpose flour
  • 1½ cups milk (2% or whole)
  • 1½ teaspoons kosher salt
  • Freshly ground pepper, to taste
  • 2 pounds broccoli (about 4 heads), cut into small florets (about 8 cups)
  • 1 cup grated sharp cheddar
  • 1 cup grated sharp and colby cheese, divided in half
  • ½ cup Panko bread crumbs
Instructions
  1. Place a rack in the middle of the oven and preheat to 425 degrees F. Spray canola oil in a 9" round cast iron skillet or 8" x 8" x 2" baking dish.
  2. Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, sharp cheddar cheese and salt and bring to a low simmer while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper to taste. Remove from heat.
  3. Meanwhile, place the broccoli in a glass microwaveable dish and add ¼ cup water. Cover with microwaveable lid or plastic wrap. Microwave for 3 minutes. Drain off water.
  4. Put the steamed broccoli in the prepared dish, sprinkle with the ½ cup sharp and colby cheese. Pour on the sauce. Sprinkle with remaining sharp and colby mixture.
  5. Cover the gratin with the Panko bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.
Notes
Recipe adapted from Food Network Kitchens.

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