Guest guest Posted March 22, 1999 Report Share Posted March 22, 1999 Someone requested these, and I thought I would post them here too: * Exported from MasterCook * Broccoli Rabe and Butternut Squash Recipe By : Gourmet, December, 1998 Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 small butternut squash -- (about 1 1/2 pounds) 1 medium red onion 6 ounces broccoli rabe -- (about 1/2 bunch) 2 tablespoons olive oil 1/4 cup water With a vegetable peeler or paring knife peel squash. Cut squash and onion into 1/4-inch dice and cut broccoli rabe into 1/2-inch pieces. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and add vegetables and salt to taste, stirring to coat with oil. Add water and cook vegetables, covered, over moderate heat 5 minutes, or until tender. Remove lid and cook vegetables over moderately high heat, stirring occasionally, until liquid is evaporated and vegetables begin to brown, about 3 minutes more. MC-Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccoli Rabe, Black Olive, and Smoked Mozzarella Pizza Recipe By : Gourmet, June, 1998 Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 puff pastry sheet -- thawed 1/2 pound broccoli rabe 1/3 cup Kalamata or other brine-cured black olives -- drained 2 garlic cloves 1 tablespoon fresh lemon juice 6 ounces smoked mozzarella cheese 1 tablespoon extra-virgin olive oil Line a baking sheet with parchment paper. On a lightly floured surface unfold pastry sheet and gently roll out to a 14- by 12-inch rectangle. Transfer pastry to baking sheet and prick all over with a fork. Chill pastry, covered, at least 30 minutes and up to 1 day. Preheat oven to 400 ° F. Have ready a bowl of ice and cold water. Trim 1 inch from bottoms of broccoli rabe stems. In a saucepan of boiling salted water blanch broccoli rabe 30 seconds and transfer with tongs to ice water to stop cooking. Drain broccoli rabe well in a colander and pat dry. Cut broccoli rabe into 1/2-inch pieces and transfer to a bowl. Pit and chop olives. Mince garlic. Add olives, garlic, lemon juice, and salt and pepper to taste to broccoli rabe and toss well. Into another bowl coarsely grate mozzarella and chill, covered. Bake pastry in middle of oven until golden, 15 to 20 minutes. Sprinkle cheese evenly over pastry, leaving a 1/2-inch border on all sides. Spread broccoli rabe mixture evenly on top of cheese and bake in middle of oven 10 minutes, or until heated through. Drizzle oil over pizza. Cut pizza into serving pieces. Serves 8 as an hors d'oeuvre. MC-Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Soba With Broccoli Rabe - Nina Simonds Recipe By : Asian Noodles, by Nina Simonds Serving Size : 6 Preparation Time :0:00 Categories : Asian Pasta & Pasta Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons safflower -- or corn oil 1 1/2 teaspoons toasted sesame oil 2 tablespoons very thinly sliced garlic 1 1/2 teaspoons crushed red pepper 1 1/2 pounds broccoli rabe -- see* 1/4 cup chinese rice wine -- or sake -- mixed with 3 tablespoons water 1 pound soba -- cooked see ** 3/4 cup toasted pine nuts -- optional ***sweet soy sauce:*** -- mix together 3 tablespoons soy sauce 2 tablespoons water 1 1/2 teaspoons sugar * broccoli rabe, trimmed, leafy tips discarded, and cut on the diagonal into l-inch lengths ** soba, cooked until just tender, rinsed under warm water, and drained 1. Heat a wok or a heavy skillet over medium heat. Add both the oils and heat until hot, about 30 seconds. Add the garlic and red pepper and stir-fry until the garlic is lightly golden, about 30 seconds. Add the broccoli rabe, turn up the heat to high, and add the rice wine mixture. Stir-fry for 30 seconds, then cover and cook for l 1/2 to 2 minutes, or until the broccoli is tender. 2. Add the noodles, sweet soy sauce mix, and pine nuts, if using, and stir- fry to blend. Transfer to a serving bowl and serve. Notes: I first fell in love with soba in the little noodle houses in Japan. There the noodles are served hot in soups or cold with a fiery horseradish dressing. I stir-fry them with all kinds of vegetables and light sauces. In this recipe, they're simply tossed with lots of garlic, crisp-cooked broccoli rabe, and toasted pine nuts. Substitute broccoli or cauliflower if you can't find broccoli rabe. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orecchiette with Broccoli Rabe Recipe By : Bon Appetit, May, 1995 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 4 garlic cloves -- minced 12 ounces orecchiette or shell pasta 1 pound broccoli rabe -- trimmed, chopped 2/3 cup freshly grated Pecorino Romano cheese -- (about 2 ounces) 1/3 cup freshly grated Parmesan cheese -- (about 1 ounce) Heat oil in heavy small saucepan over medium heat. Add garlic and saut‚ until beginning to color, about 1 minute. Remove from heat. Cook pasta in large pot of boiling salted water until beginning to soften, stirring occasionally, about 8 minutes. Add broccoli rabe and cook until pasta is just tender, but still firm to bite, about 3 minutes. Drain. Transfer pasta and broccoli rabe to large bowl. Pour garlic oil over. Sprinkle with cheeses and toss to coat. Season to taste with salt and pepper. Serves 6. MC-Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - NOTES : In Apulia, women still make pasta at home. Their favorite pasta shape - and the symbol of the region - is arecchiette, or " little ears " . Called recchie or recchietelle in the local dialect, orecchiette is eaten just about daily, but is prepared a different way in almost every village. The sauces for this whimsical pasta are straightforward and usually contain vegetables, beans or legumes. This recipe is one of the most basic. * Exported from MasterCook * Pasta with Spicy Broccoli Rabe and Raisins Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bunches Broccoli rabe, ends trimmed off -- (1 lbs each) (cut into 1 " pieces) 1 pound Penne or whole wheat pasta 4 teaspoons Veggie stock 6 tablespoons Raisins 8 cloves garlic -- minced 4 tablespoons Water 1/2 teaspoon Dried red pepper flakes 2 teaspoons Fresh lemon juice 2 teaspoons Salt freshly ground pepper Bring a large pot of lightly salted water to the boil. Add the broccoli and blanch for 1 minute. Drain and pat dry. Bring another large pot of slated water to the boil. Add pasta and cook until al dente. Meanwhile, heat 2 teaspoons of the veggie stock in a large nonstick skillet over med. heat. Add the raisins and cooks, tossing frequently, until lightly " toasted " . Add the garlic and cook, stirring constantly for 30 seconds. Add the broccoli, the water and the red pepper and cook until tender (about 5 min) Drain the pasta and add the broccoli, the remaining veggie stock, the lemon juice, salt and pepper to taste. Toss combine. Divide about 4 plates and serve (adapted from the NYT Magazine, March 20 1994) (adapted from a NYT article by Molly O'Neill) Posted by remainnlgt to Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) MC-Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quinoa With Broccoli Rabe Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Karen Sonnessa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup quinoa 2 cups vegetable broth 2 tablespoons extra-virgin olive oil 1/2 cup chopped onion 1 teaspoon chopped garlic 1 bunch broccoli rabe -- (1 1/4 lbs.), -- trimmed and chopped 1/4 teaspoon salt 1/4 teaspoon red pepper flakes 1. Toast quinoa, stirring, in nonstick skillet over medium-low heat, 5 minutes. Bring broth to boil in medium saucepan; stir in quinoa. Reduce heat to medium-low; cover and simmer 12 to 15 minutes until liquid is absorbed and quinoa is tender. Fluff with fork and transfer to large bowl; cover and keep warm. 2. Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic; cook 3 minutes. Stir in broccoli rabe, salt and red pepper. Cook until broccoli rabe is tender, 5 to 7 minutes. Stir vegetables into quinoa. Serve warm or at room temperature. Makes about 5 cups. Formatted by Karen Sonnessa <ksonness - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 206 0 0 0 0 * Exported from MasterCook * Steamed Broccoli Rabe Recipe By : Gourmet, December, 1996 Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 bunches broccoli rabe -- (about 4 pounds), (coarse and hollow stems discarded & remainder washed & drained) 1/4 cup extra-virgin olive oil 1/4 teaspoon dried hot red pepper flakes In a large steamer set over boiling water steam broccoli rabe, covered, until tender, about 5 minutes, and transfer to a platter. In a small skillet heat oil with red pepper flakes over moderate heat until hot but not smoking and drizzle over broccoli rabe. Gently toss broccoli rabe and season with salt. Serve broccoli rabe warm or at room temperature. MC-Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Steamed Broccoli Rabe with Garlic Recipe By : Gourmet, January, 1995 Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1 tablespoon soy sauce 1 large garlic clove -- sliced thin 1 bunch broccoli rabe -- hollow or coarse -- stems discarded In a 12-inch skillet bring water and soy sauce with garlic to a boil. Add broccoli rabe and cook, covered, over moderately high heat 2 minutes. Remove cover and cook until water is evaporated and broccoli rabe is tender. Season broccoli rabe with salt. MC-Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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