Posted by goodcookbecky on April 2, 2010
Here is an easy way to prepare Broccoli that even the kids enjoy. I mix Italian seasoned breadcrumbs with melted butter and grated Parmesan cheese and top on blanched broccoli and finish in the oven to get a golden brown color.
Broccoli with Parmesan Crumb Topping
1 bunch broccoli, washed and cut into smaller pieces
1 inch water
1 tsp. salt
1 Tbsp. butter
4 Tbsp. butter, melted
1/4 cup seasoned Progresso bread crumbs
1/4 cup grated or shredded Parmesan cheese
Put the broccoli in a covered pot with an inch of water and seasoned with salt. Bring to a boil and reduce the heat to low, cover and steam for about 10 minutes until it is a nice dark green.
Drain the broccoli and transfer to a baking dish. Melt the butter and combine with bread crumbs and Parmesan cheese. Sprinkle over the broccoli. Bake at 325-350 for 15 minutes until the crumb topping is golden brown and the cheese melts a little. Enjoy. If you wish sprinkle more freshly grated Parmesan cheese and sprinkle some lemon juice over the dish.
Posted in Side - Vegetable | Tagged: Broccoli | 1 Comment »
Posted by goodcookbecky on March 24, 2010
Zucchini and Carrot Ribbons
I was looking through a recent Cuisine at Home and came across this beautiful display. Ribbons of Zucchini and Carrots. They called it Vegetable Melange. Sounds fancy. One hazard of making this is that you almost slice your fingers with the vegetable peeler. Use a mandolin if you have one.
Makes 2 servings but can easily be doubled or tripled
Total prep time 20 minutes.
- 2 carrots
- 1 zucchini
- 1 Tbsp unsalted butter (I used salted)
- 2 tsp. minced fresh parsley (optional)
- salt to taste
- Shave carrots and zucchini into ribbons using a vegetable peeler.
- Melt butter in a large saute pan over medium heat. Add vegetable ribbons, cover with a tight fitting lid, and cook until vegetables are tender, 2-3 minutes.
- Off heat, add parsley and salt
Source: Cuisine at Home’s Cuisine for Two page 11 Copyright 2010 August Home Publishing
Cuisine at Home
Posted in Side - Vegetable, Side Dishes, Vegetarian | Tagged: carrots, Cuisine at Home, zucchini | Leave a Comment »
Posted by goodcookbecky on March 10, 2010
German Red Cabbage is sometimes also known as Sweet and Sour Red Cabbage. It is a classic German dish that has bacon and sometimes apples in it.
I found this recipe in a Betty Crocker cookbook of all things but made a few changes to the original. I cook it longer so the cabbage wilts completely and the vinegar cooks into the cabbage giving it a nice tangy taste with the sweet of the brown sugar. Yum! Enjoy.
Sweet and Sour Cabbage – Betty Crocker
- 5 cups red cabbage, or 1 1/2 packages prepared
- 4 slices Bacon — diced
- 1/4 cup brown Sugar, packed
- 2 Tbsp. Flour
- 1/2 cup Water
- 1/4 cup white Vinegar
- 1 tsp. Salt
- 1/8 tsp. Pepper
- 1 small Onion, diced
Prepare and cook 5 cups shredded cabbage; (to cook cabbage: heat 1 inch water with ½ tsp salt, 1 cup water, 2 Tbsp. vinegar and lemon juice) to boiling. Add cabbage. Cover and heat to boiling; reduce heat; boil stirring once, until crisp-tender 10-15 minutes). I cook it another 30-40 minutes making sure the water does not all evaporate and adding more as needed, stirring from time to time so it does not stick to the bottom of the pan)
In a separate pan, cook bacon, stirring occasionally until crisp;drain on paper towels; drain fat, reserving 1 Tbsp. Stir in brown sugar, flour into fat. Stir in water, salt, pepper, and onion. (I cook the onions before as I do not like the taste of raw onions) Cook stirring frequently, until mixture thickens, about 5 minutes.
Stir bacon and sauce mixture into hot cabbage in sauce pan. Heat through. Garnish with additional crisply cooked diced bacon if desired.
Posted in Ethnic, Ethnic - German, Favorite, Side - Vegetable | Tagged: German recipe, Red Cabbage Recipe, Sweet and Sour Cabbage | 1 Comment »