This has a lot of "bang for your buck" Just buy a bunch of broccoli rabe, put a pot of water on to boil, and all you have to worry about is your impending garlic breath. Especially good with a glass of red wine and maybe some manchego cheese :)
For the toasts:
A few slices, about 1/3 inch thick, from a long, crusty, country loaf
1 garlic clove, halved crosswise
For the broccoli rabe:
1 lb broccoli rabe, large stems discarded and the remainder coarsely chopped
3 Tbs good-quality olive oil
2 large garlic cloves, sliced
1/8 tsp dried red pepper flakes
3 Tbs water
¼ tsp salt
Preheat the broiler, and fill a large saucepan or Dutch oven about 2/3rds full of salted water. Bring it to a boil over high heat.
While the water is heating, prepare the toasts. Place the slices of bread on a baking sheet, brush both sides of the bread with oil, and season them lightly with salt and pepper. Broil the bread about 4 inches from the heating element, turning the slices halfway through, until golden, about 3 minutes total. Gently rub both sides of the bread with the garlic. Discard the garlic, and set the toasts aside.
When the water comes to a boil, add the broccoli rabe, and cook, uncovered, until tender, about 4 to 5 minutes. Drain the broccoli rabe into a colander, and press it gently to remove any excess water. Set it aside.
Wipe the pot clean, add the oil, and warm it over medium heat. Add the sliced garlic and red pepper flakes, and cook, stirring occasionally, until the garlic is golden, about 2 minutes. Taking care to avoid hot oil splatters, add the broccoli rabe, water, and salt, and cook, covered, stirring occasionally, about 2 minutes.
Divide the warm broccoli rabe over the toasts, and serve.
I got this next idea from my Brother Kevin. He was "flying solo" while Pam was away last week. He made this chicken in "strip" form and his kids loved it. Last night I made it for David with a side of fresh green beans. It took 30 min...and we got to enjoy a candle lit "date" on the deck.
I did what Kevin said...pound some chicken breasts, coat them with dijon mustard and then dredge them in panko bread crumb (add some salt and pepper...plus some parmesan if you have it) Bake them in a hot oven for about 30 min. ( cut into to make sure the chicken is cooked through) it should be really juicy with a crisp crust.
While the chicken is cooking, wash and trim some fresh green beans. I put some olive oil in my cast iron skillet, threw in the beans. Right before they were done (crisp/tender) I tossed a couple cloves of garlic in the pan. Finish it off with some lemon zest, a sqeeze of lemon juice, salt and pepper. Easy meal.
This is the pesto I had for the paninis. You can use it on pasta, or add to mayo for a nice kick on a sandwich.
Lemon Arugula Pesto Sauce
Lemon-Arugula Pesto Sauce
1/2 cup walnuts
2 cloves garlic
1 and 1/2 cups Baby Arugula leaves
2 tablespoon fresh parsley, chopped
1 cup fresh grated Parmesan or Romano
1/2 cup Extra-Virgin Olive oil
1/2 cup fresh-squeezed lemon juice
Sea salt and fresh cracked pepper to taste
Toast the walnuts in a skillet on low for 5-7 minutes. Set aside to cool.
To the bowl of your food processor add the walnuts, garlic, arugula, and parsley. Pulse to chop.
Stream in the oil and lemon juice. Pulse constantly until nice and smooth.
Add cheese and pulse briefly to combine.
Season with salt and pepper to taste.
This month Shaklee is running a fabulous special for those of you who are not yet "members". Membership is FREE until June 30th with a 50 pv order. Contact me for details. Also ask me about a new benefit of membership I am offering members in my group. How would you like some one on one nutritional/cooking consultation? I can help you revamp your pantry and we can cook a few dishes together.