I know it seems like I’ve stopped eating, but I promise I haven’t. I even still take pictures of most of the things I cook (usually), they just never make it this far. This one I just took with my phone as I reheated last night’s leftovers for lunch today – but that counts, right?
First, the exciting news. I’ve discovered my new favorite website/tool – Pepperplate – which basically consolidates recipes from the internet or inside your head and lets you tag them, sort and search them, meal plan, and make shopping lists from the ingredients. For free. It has a few quirks, and things I think it’s missing (I’ve annoyingly emailed them every time I find something), but it’s a great tool and it’s allowing me to move away from my immense piles of printed recipes that I can’t ever find or remember I have to something much more useful. It also partners with Smitten Kitchen, which is both awesome and dangerous, because it means I am spending inordinate amounts of time on her site looking through all the billions of recipes I want to make. Which leads me to the Broccoli Pesto.
Broccoli is one of those things. I love it. Calin does not love it. We agree to disagree, but he still has to eat it sometimes, so I’m always on a quest to find broccoli recipes that he will eat and hopefully enjoy at least a little bit. When I discovered this recipe, I immediately added it to Pepperplate (see where that comes in?) to make soon – because pesto! and pasta! and broccoli! and kind of easy! Well, the reality didn’t come out quite as well, but it was absolutely worth trying, and I’m definitely going to tweak it for us in the future.
Problem 1: My garlic and onions were both sprouting. In garlic, I think that makes it stronger, but apparently in onions it makes them more mild, because the onion flavor was minimal.
Problem 2: I lost the garlic. Seriously, one minute it was there, and the next minute it was gone. I finally found it hiding in with the broccoli, dutifully steamed. Weird. So I added another clove, but that one didn’t get cooked long enough, so I ended up with this weird combo of faux-roasted and raw garlic.
Problem 3: I didn’t have any heavy cream. I used half 1% milk and half plain yogurt instead. Definitely different, and less flavor, but better for us…
Problem 4: I overcooked the broccoli. There’s no getting around this one.
So the pesto was tasty, but a little bland (I also didn’t measure the salt or pepper, because I’m lazy), and Calin’s verdict was that he would probably rather just eat broccoli. Or, preferably, not eat broccoli at all. So, success for me but still a no-go in the “eating more broccoli” department. Oh well. The leftovers were actually pretty good, too. I think I’ll try fixing the problems first, and then maybe see if I can add some other things to make the flavor stronger if that isn’t enough.
Do you have reliable go-to broccoli recipes you’d recommend?
This year for Thanksgiving (yes, I’m finally getting around to the Thanksgiving posts), we initially decided we would be making “green bean casserole that doesn’t suck”. Two years in a row we have made green bean casserole that does suck, and for some strange reason for the third year we decided maybe we should do something different. Who knows – maybe we’re just tired of not wanting to eat our greens?
I looked around for alternative recipes and actually found a few that looked promising, but then I found this recipe in my new Joy of Cooking cookbook (there’s a story behind that – I promise I’ll tell you later) and thought maybe the solution to green bean casserole that doesn’t suck was to skip the green beans! We all love broccoli (and anyone who doesn’t should learn – it’s the vegetable of champions), and we definitely all love cheese, so really how could we go wrong?
Broccoli Quiche with Homemade Pie Crust – loosely based on the quiche recipe in Nina’s little blue book of awesome recipes:
Three minute pie crust is super simple and really really tasty. I made this with all olive oil, and it came out a bit rich, so I would recommend vegetable oil instead, or at least only partially olive oil. I would also recommend rolling out out before putting it in the pie pan – it’s very hard to get the crust thin enough or even enough with your fingers. (Unfortunately, my rolling pin was recently commandeered for a flooring project, so it is no longer kitchen safe and I had to use my fingers.) I also highly recommend eating some of the dough raw (I am a self-confessed dough eater, after all) because it’s delicious. (more…)