Posts tagged ‘cooking’
Julia Child, I am Not
If I could wave a magic wand and give myself three talents, they would have to be singing, dancing sober and cooking.
I would love to be able to whip up gourmet meals every day of the week and make homemade sauces and desserts to accompany my main course. Unfortunately being a working, single soccer mom with an active four-year old doesn’t really allow for such creations.
Okay, maybe it’s more that I lack the culinary skills… but I definitely lack the time to learn.
If you are like me, cooking dinner on a weeknight can be as stressful as your day at work. Around 5 o’clock in my house, you will find a pot of water about to boil over, burning garlic in the fry pan, a little boy in the background wanting to play with someone and an anxious mom in the kitchen trying to juggle it all!
Luckily, I came across something that has helped smooth out our weekday routine. I have found the Ultimate Single Mom Recipe! This dish is a quick and easy way to get dinner on the table and is guaranteed to please even the pickiest toddler palate. It has become my “go-to” meal whenever I find myself glazed over, standing in front of the open refrigerator door. Not only is it easy to cook, but it’s versatile too. You can pretty much add anything…sausage, peppers, chicken, tomatoes… I’ve even added some heavy cream to make the sauce a little thicker. Thanks to this recipe I can spend the end of a stressful day with a peaceful half hour of cooking and a nice meal with my little team!
Bon Appetit!
(photo by: Romulo Yanes)
Ingredients
- 5 garlic cloves
- 1/3 cup extra-virgin olive oil
- 2 (10-ounces) packages frozen chopped broccoli (do not thaw) *You can also use fresh chopped broccoli
- 1 cup water
- 1/4 teaspoon hot red-pepper flakes
- 1/3 cup grated Parmigiano-Reggiano plus additional for serving
- 1 pound dried orecchiette pasta *I also use penne pasta
Preparation
With food processor running, drop in garlic and finely chop.
Cook garlic in oil in a heavy medium saucepan over medium-high heat, stirring occasionally, until golden, about 1 minute. Add broccoli, water, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until broccoli is very tender and almost all of liquid has evaporated, 12 to 15 minutes. Stir in cheese until melted.
Meanwhile, cook orecchiette in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta.
Toss pasta with broccoli and 1/2 cup reserved cooking water. Season with salt and thin sauce with more cooking water if desired. Serve with cheese for sprinkling.
source: Epicurious.com - http://www.epicurious.com/recipes/food/views/Broccoli-with-Orecchiette-351170
Gourmet | January 2009
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