BROCCOLI GARLIC PASTA: Fast & Easy

broccoli garlic pasta9 textBroccoli Garlic Pasta is a new addition to my list of favorite dinners. It’s one of those recipes that I create in order to use up an ingredient that would soon be going bad – in this case, it was mushrooms. I threw in other items I had on hand – the pièce de résistance being the Feta cheese, which made all the difference.

Note: If you make your own pasta (which I do), use a 1 cup flour recipe – more than that is too much pasta for the sauce in this recipe.

BROCCOLI GARLIC PASTA – makes about 6 cups or so

  • 6 oz uncooked pasta (I use spaghetti noodles)
  • 2 T butter
  • 2 T olive oil
  • 2 cups raw broccoli, bite-sized pieces
  • 2 T garlic, pressed (use less if you don’t like a lot of garlic)
  • 1 red pepper, seeded and coarsely chopped
  • 5 oz (2 cups) mushrooms, chopped (I use white mushrooms)
  • 1/2 cup (about 4) scallions, green & white part, sliced
  • 3/4 tsp red pepper flakes
  • 1 T flour
  • 1/4 cup dry white wine (I use vermouth)
  • 1 cup cream
  • 6 oz Feta cheese (I use fat-free), crumbled
  • 2½ oz (1 cup) Pecorino Romano cheese, grated (or any hard cheese)
  • 1/2 cup parsley, chopped

In a large pot, cook the pasta until almost done (al dente) – you want it undercooked so it can absorb the sauce. Drain.

Into the now empty pot, heat the butter and oil. Add in the broccoli, garlic, red pepper, mushrooms, scallions, and red pepper flakes. Over medium/high flame, sauté veggies for 1-2 minutes. broccoli garlic pasta8Kill heat and sprinkle on flour. Over low flame, stir 1-2 minutes to slightly thicken the liquid and cook-off the flour taste. broccoli garlic pasta7Add in the wine and cream. Cook over medium heat about 1 minute. broccoli garlic pasta1Stir in the Feta, Pecorino, and parsley. Stir in the pasta and heat through. Pour into serving bowl (or let remain in pot), cover, and let set for about 5 minutes to allow pasta to absorb the liquid and thicken up.broccoli garlic pasta3

 

HOT & SOUR SOUP – Super Duper!!!

hot & sour soup textOne of my family’s favorite soups is HOT & SOUR. Not only does it have an appealing kick, but I love that you can eat a lot of it with almost no calories. Yay! When I start my meal with a big bowl, it takes the edge off my hunger so I don’t inhale half a dozen eggrolls.

Added bonus:  HOT & SOUR SOUP is fast and easy!  Who doesn’t love that?!

HOT & SOUR SOUP – makes about 7 cups

  • 6 cups vegetable stock (homemade or purchased)
  • 9 oz (1 cup) fresh shiitake mushrooms
  • 8 oz canned bamboo shoots
  • 1 block extra-firm tofu
  • 1 tsp ground white pepper
  • 2 T tomato paste
  • 1¼ tsp fresh grated ginger, or 1/2 tsp powdered
  • 1 garlic clove, pressed
  • 1 T sesame oil
  • 2 T rice vinegar
  • 4 T soy sauce
  • 1 egg
  • 3 T + 1/2 tsp cornstarch, divided
  • 3 T + 1 tsp water, divided
  • 2 scallions, sliced thin

Thoroughly wash shiitakes, discard stems, then cut into 1″-ish pieces. hot & sour6Cut bamboo shoots in half widthwise, then into slivers lengthwise. hot & sour9Press out excess liquid from tofu, then cut into 1/2″ cubes. hot & sour7Bring vegetable stock to a boil.  Add in mushrooms and bamboo shoots. Simmer for 5 minutes. hot & sour1In a small bowl stir together 3 T cornstarch and 3 T water. flour-pasteStirring stock, pour in slurry (cornstarch/water mix). Add in tofu, white pepper, tomato paste, ginger, garlic, sesame oil, soy sauce, and scallions.hot & sour4Simmer 5-10 minutes. In a small bowl whisk together the egg, 1/2 tsp cornstarch, and 1 tsp water. Turn off heat. VERY SLOWLY drizzle in the egg in a thin stream, going in all directions. hot & sour2Turn the heat on again and whisk gently to break up egg strands. Serve.hot & sour3