Broccoli and Romano Beans: Minestra!

This minestra was so delicious ….. mixing two vegetables: broccoli and romano beans.

My mother steamed broccoli first. Then in a medium skillet, she sauteed, olive oil, garlic, red chili flakes and the broccoli.

In a separate pot, she boiled the romano beans (added salt to the water and a bay leaf).

Once the beans were cooked (20 minutes), she added the beans to the broccoli with 1 cup of the bean broth. Add a drizzle of extra virgin olive oil. Serve immediately

Fresh parmigiano cheese is optional. Delicious, rustic and simple!

As an option, adding your favorite rice or short cut pasta is also good. Another dish!

Chicken L’Orange with Dried Cranberries and Capers

chicken+and+rice1

When I make eye contact with some of favorite flavors in the refrigerator or pantry, look out! With this dish, I brought two favorite flavours: oranges and dried cranberries. I had leftover cranberries from a previous batch of biscotti (cranberry/almond) and an orange sitting on my kitchen counter. I decided to add some sweetness to the chicken and also a sweet way to use fresh ingredients!

Pre-heat oven 400 Degrees

Here’s another easy dish to prepare….

I layered in an oven baking dish: chicken breasts (seasoned with salt, pepper, red chili flakes). Added the following on top the chicken: fresh orange slices, dried cranberries, 2 tbsp. capers, lemon rind of one lemon (I then sliced the lemon and layered in the dish). ps – I could hear my mother’s voice (peccato) …… that is if I threw out the naked lemon! I added 1 cup of water to the edge of the dish and covered the dish with foil wrap.

In the over it goes…..after 30 minutes, I removed the foil and lowered the heat to 350 degrees for additional 15 minutes.

I made some brown rice and steamed some broccoli and served with the chicken. Ready to serve! I poured the juices of the fruit, cranberries, capers and a drizzle of extra virgin olive oil with the rice!

I also have made this with slices of mango in the mix…..

My intern and I enjoyed a nice lunch !

Pasta e Broccoli

pasta e broccoli

This is a good way to eat your broccoli! Mix it with your favorite pasta and a perfect meal either sitting or standing up!
Ingredients:
1 lb. pasta (I used linguine)
1 large broccoli flower, cut into florets
3 garlic cloves, chopped
3 anchovie fillets, optional
1/2 tsp. red chili flakes, optional
1/2 cup of reserved pasta water
3 tbsp. extra virgin olive oil
1/2 fresh grated Parmigiano cheese
Tip: place the broccoli florets in the microwave for three minutes. At the same time, begin to boil the pasta water……
Preparation:
Heat the olive oil in a large skillet over medium-high. Add the garlic, anchovies and red chili flakes. Stir for a minute, as the garlic turns golden and the achovies dissolve. Add the broccoli and sautee for three minutes.
In a large pot, cook the pasta according to the package instructions until it is al dente. Drain the past, and reserve 1/2 cup of the pasta water.
Drain the pasta and add to the pan with broccoli and toss. Add the reserved pasta water as needed. I sometimes drizzle a little more extra virgin olive oil and a few more red chili flakes (depending on my guests).
Sprinkle the parmigiano cheese and serve immediately.
Buon appetito!