Steak with Fresh Broccoli

We had leftover Steak and Mashed Potatoes. With the leftovers we decided to try a new dish: Roasted Fresh Broccoli with Garlic, Lemon, and Parmesan Cheese. We liked it, very easy and perfect accompaniment for our dinner.

This is my kind of dish. Simple to make and very tasty, I loved it!

Roasted Fresh Broccoli with garlic, lemon, and Parmesan Cheese

Erren's Kitchen

Serve this delectable recipe for anything from holiday dinners or just as a simple side for everyone will love! This simple, yet delicious twist on one of our favorite vegetables is the perfect side dish for almost any meal.

I love this recipe so much that I’ve started creating similar recipes with other vegetables but I’ve tried it with asparagus and cauliflower too!

Why This Recipe Works

Cooking broccoli in high heat, caramelizes the outside, creating crispness and a sweet, nutty flavor. The crisp caramelized outside of the broccoli contrasts well with the tender inside of the florets. 

The nuttiness of the roasted garlic and broccoli combined with the saltiness of the cheese and sour lemon is a fantastic’

How to Make Roasted Broccoli:

broccoli.

Perfectly Sliced Garlic

Toss the garlic on the broccoli and drizzle with 5 tablespoons of olive oil. Sprinkle with the salt and pepper.

Roast about 20 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with a bit more olive oil, the lemon zest, lemon juice, and Parmesan cheese.

Serve and enjoy!

Low Carb, Keto-Friendly

This roasted broccoli recipe has approximately 4g of Net Carbs making it perfect for anyone cutting carbs or following a low carb diet.

How to Choose The Best Broccoli

Look for bright green broccoli with firm , strong stalks.

Avoid woody Stems this will turn out hard and chewy when cooked.

Don’t purchase broccoli with yellowing florets. Yellow is a sign that it is gone past the stage of desirable texture.

Choose broccoli with compact clusters in the florets. The more open the florets, the older it is.

for Perfect Roasted Broccoli

Don’t skimp on the oil (even if it seems like a lot), season well, and make sure your oven is hot before adding the broccoli.

On washing your broccoli: After washing your broccoli, be sure to dry it thoroughly.  The drier it is, the more it will crisp up. 

For crispy results: If you want even crisper broccoli, try flipping it halfway through the roasting. It’s a time-consuming task, but it crisps on all sides. 

Short on time?  Make this dish even quicker by skipping the fresh garlic and replace it with garlic powder or you can do it simply with just olive oil, salt, and pepper.

Cooking for kids?  I don’t know about your kids, but I have one that won’t eat anything that even resembles being burnt.  This recipe does get quite crispy, so you may want to keep an eye on it and cook according to taste.

Variation:

For more texture, try mixing the cheese with breadcrumbs and a little olive oil and sprinkle it on top before roasting.

Let’s Make

A delicious side dish that’s quick and easy to prepare and makes a great accompaniment to meat, poultry or fish.

Prep10 minutes

Cook25 minutes

Total35 minutes

Instructions

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets.

Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper.

Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, and Parmesan.  Serve hot.

Braised Pork in Caramelized Soy

We like this recipe for Braised Pork in Caramelized Soy, and have made it several times. We served it over rice. Like most braises the meat gets very tender, the sauce is great. You can get the recipe on our blog of: November 6, 2017. Click the date to get the recipe.

Steak

What can I say? Steak + Martini = Perfection!

Pork Fried Rice

We had lots of leftover that we used in our traditional preparation of Pork Fried Rice. You can get the recipe for Crab Fried Rice that we modified on our blog of: Feb. 28, 2013. Click the date to get the recipe. We often make this recipe with leftover Pork or Lobster.

Chashu Pork, Foil Baked Carrots and Green Beans

Click to Watch

We had three great Japanese inspired dishes. We rotisseried a Chashu Pork Loin. I like rotisserie cooking, it is very forgiving. Since we are locked in our house, it was fun to actually go outside to cook. All of these dishes were excellent. I hope we get to make this again. The Foil-Baked Green Beans with Soy Sauce and Garlic and Foil-Baked Green Beans with Soy Sauce and Garlic were great ways to prepare vegetables. It has the added advantage of not needing to cleaning any pans after the dish is cooked, just throw the foil away. These are good recipes worth making.

Chashu Pork

The Japanese Grill

This Chinese style of grilling pork has been happily adopted in Japan, especially at ramen joints, where a slice of chashu is a standard topping for a steaming bowl of noodles. Ramen or not, slow-grilled chashu tastes incredible, especially served with a bowl of rice on the side. You can also chop it into small cubes and use it to make fried rice. If you can t find boneless pork shoulder, you can substitute pork loin. Make sure to eat chashu at room temperature, the way it’s traditionally enjoyed.

½          cup soy sauce

¼          cup sake

2           tablespoons mirln

1           tablespoon packed brown sugar

4           thick slices unpeeled fresh ginger (about 1/2 ounce)

2           cloves garlic, crushed

2           small scallions (white and green parts), coarsely chopped

1-1/2    pounds pork shoulder, boned and tied up with butcher’s string (ask your butcher to do this for you)

To make the marinade, whisk together the soy sauce, sake, mirin, and sugar in a bowl until the sugar has dissolved. Add the ginger, garlic, and scallions. Pour three-fourths of the marinade into a baking dish or rimmed sheet pan and reserve the rest. Lay the pork in the marinade and flip it 4 times to generously coat all over. Cover and marinate the pork in the refrigerator for 2 hours, flipping the meat every 30 minutes.

Set up a grill for indirect heat (medium-low heat; see page 15). Grill the pork, covered, on the indirect side this way: Grill for about 10 minutes. Flip the pork and brush with the reserved marinade. Grill the meat for about 35 more minutes. Brush on more marinade about eveiy 5 minutes.The pork will become browned and glossy when it’s ready. Allow the pork to come to room temperature, cut into 1/4-inch-thick slices, and serve.

Foil-Baked Green Beans with Soy Sauce and Garlic

The Japanese Grill

Make sure not to overcook the green beans. You want them firm and crunchy, not mushy like hospital food. Mix
together the green beans just before serving to evenly coat all of them with the fragrant marinade. These beans
taste great room temperature or even cold (a perfect leftover for the next day).

1      pound green beans, ends snapped off, and beans cut in half on an angle

1      clove garlic, finely minced or pressed

1      tablespoon finely chopped yellow onion

1      tablespoons soy sauce

2      tablespoons sake

2      tablespoons olive oil

½     teaspoon salt

Cut a 3-foot-long piece of heavy-duty aluminum foil; fold in half lengthwise and set aside. Toss together all the ingredients in a bowl to make the marinade. Transfer the green bean mixture to the aluminum foil sheet, arranging in a mound in the center. Carefully fold one end of the aluminum foil over the other and pinch the sides to close, creating a neat pouch.

Preheat a grill to medium-hot. Place the aluminum foil pouch directly on the grate and grill for about 10 minutes. Carefully open the pouch slightly to peek inside and check if the green beans are cooked through and sizzling (be careful of escaping steam).Transferthefoil pouch to a plate and unwrap it. Serve the green beans directly from the pouch.

Foil-Baked Carrots with Salt

The Japanese Cookbook

If you’re like us, you usually have a few carrots lying around in the fridge. Here’s our suggestion: The next time you grill, slap ’em on the grate. This simple method will transform carrots into something incredible.

4       medium carrots (about 1 pound)

Salt

Cathy added some olive oil

Cut four 12-inch-long pieces of heavy-duty aluminum foil and fold each in half. On each piece of aluminum foil, place a whole carrot. Fold over the aluminum foil to wrap the car-rots completely.

Preheat a grill to medium. Place the foil-wrapped carrots directly on the grate. Grill the carrots for about 20 minutes, turning 2 or 3 times.Test the carrots for doneness by pressing the sides with tongs. If the carrots give easily, they’re ready.

Unwrap the carrots (be careful of any escaping steam). When they're just cool enough to touch, peel off the skin, which will slide off easily, and serve. Sprinkle salt on top to taste.

Celery and Baked Apples

Tom brought us over some home grown celery from his garden. We didn't know what to do with it. Here is a new recipe for us. Celery is definitely not one of my favorite things. This recipe for: Celery Stir Fry is actually quite good. I have become a convert.

Cathy made Baked Apples for dessert. It is a great dessert, and like most desserts has a wonderful aroma while it bakes. You can find the recipe on our blog of: January 10, 2007. Click the date to get the recipe.

Celery Stir Fry

Simply Recipes

I was intrigued when I saw a recipe for celery stir-fry in my friend Nancy Hachisu’s Japanese Farm Food cookbook, a simple celery stir-fry with chili infused oil and soy sauce.

We found the best way to julienne the celery is to slice off the root end and any part of the celery beyond the main stalk. Cut the stalks in thirds, or if they are very long, quarters, and then cut each of those pieces in half lengthwise. This gives you a manageable, flat surface to slice into matchsticks.

Nancy's original recipe calls for using a high quality rapeseed oil (another name for canola oil) and/or light sesame oil. We added a little dark sesame oil at the finish which was just lovely, so you might want to try that too.

Ingredients

2      Tbsp high quality canola oil, rice bran oil, or other cooking oil

3      small dried chile peppers, broken in half (can sub a 1/8 teaspoon of red chili flakes)

4      cups julienned celery (cut into pieces about 2 inches long)

1-2   Tbsp soy sauce (to taste)

A few drops of dark sesame oil (optional)

1. Heat the oils and chiles in a wok or frying pan over high heat for 90 seconds, or until the chiles become fragrant and the seeds sizzle.

2. Add the celery and stir-fry for 3 minutes. Add the soy sauce and stir-fry one more minute. Drizzle with dark sesame oil if using. Serve hot or at room temperature.

Home Made Bread

Like everyone else in quarantine, we made bread. We followed The New York Times recipe for No Knead Bread. It is fairly easy and fool-proof. You can get the recipe on our blog of: December 11, 2010. Click the date to get the recipe.

Stir-Fried Beans with Pork and Chiles

Stir-Fried Beans with Pork and Chiles is a recipe that we repeatedly make. It isn't like eating in a Chinese Restaurant, but close to the flavors we like. It is a wonderful recipe. You can find it on our blog of: November 9, 2018. Click the date to get the recipe.

Smoked Turkey and Polenta Soup

We had purchased a Smoked Turkey. We froze half of the turkey for future use. It was an excellent investment, we had several dinners and lunches of turkey. We started with Polenta Soup. This is a great thick soup. You can find the recipe on our blog of: November 28, 2012.

Polenta Soup

Asparagus Pasta

Nothing says spring is arriving more than making Asparagus Pasta is so easy and so good! It just requires young fresh asparagus and good Cheese. You can get the recipe on our blog of: April 17, 2007. Click the date to get the recipe.

Chicken Vesuvio

Chicken Vesuvio is an old-time Chicago recipe. The history of it is rather murky. The taste however is excellent. You can find the recipe and the history of this dish on our blog of: October 21, 2019. Click the date to get the recipe.

Salmon

We had purchased Smoked Salmon at Cookbook  and served it on a Salad with the left over Creamy White Bean and Fennel Casserole. It made for an excellent easy to prepare dinner.

Ham Bone Soup

In our continued use of the leftovers of our huge Ham, we made Ham Bone Soup. It was hearty and good and lasted for several lunches! Good soup!

Ham Bone Soup

New York Times

This hearty soup requires a good afternoon simmer, filling your house with the aromas of all things good and warming. The marrow imbues the broth with a silkiness and richness, and the kale is thrown in for color and health. You might want hot sauce, or not. Either way, a bowl of this is the kind of thing that cures what ails you.

Ingredients

4          strips bacon, thick cut, sliced into 1/2-inch pieces

3          large carrots, peeled and sliced

2          celery stalks, trimmed and sliced

1          large onion, peeled and diced

3          garlic cloves, finely chopped

1          ham bone 1 1/4 pounds, cut in half or in thirds ask your butcher to do this

1          bay leaf

2-½      teaspoons salt, plus additional to taste

½         head green cabbage, shredded about 8 cups

3          cups cooked beans rinsed and drained if canned, such as cannellini, navy or pinto

1          small bunch kale, ribs removed and leaves chopped into bite-size pieces 6 cups

Black pepper, to taste

Hot sauce or apple cider vinegar, to taste

PREPARATION

Heat a large pot over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes; remove with a slotted spoon to a paper towel-lined plate.

Add the carrots, celery and onion to the pot. Stir until softened, about 5 minutes. Add the garlic and cook 1 minute. Drop in the ham bone and bay leaf. Cover with 8 cups water and 2 teaspoons salt. Bring to a boil over high heat; reduce heat to medium-low and simmer for 20 minutes. Stir in the cabbage and simmer 30 minutes. Add the beans and simmer 15 minutes. Stir in the kale and simmer until soft, but vibrantly green, about 15 minutes. Season with the remaining 1/2 teaspoon salt (or more to taste). Add lots of pepper and a dash of hot sauce or vinegar. Serve with crumbled bacon on top.

Creamy White Bean and Fennel Casserole

This recipe for Creamy White Bean and Fennel Casserole is a riff on France's favorite dish: Cassoulet. It was a hit. My kind of dinner. We will hopefully make it again!

Creamy White Bean and Fennel Casserole

New York Times

This one-pan recipe melds roasted fennel, creamy white beans and salty Parmesan, and tops it with crunchy lemon-zested panko. Fennel is often dismissed because of its perceived licorice notes, but the anise flavor is significantly muted after the vegetable is cooked. Tuck fresh, sliced sausages into the mixture before baking to imitate a simplified cassoulet, turn it into a side dish by pairing it with meat or let the dish live as a main, served with a simple green salad and some rustic bread to sop up the sauce. Reserve the fresh fennel fronds for garnish, which add concentrated fennel flavor and a pop of green.

Ingredients

6       tablespoons olive oil

2       large fennel bulbs (about 2 pounds)

Kosher salt and black pepper

2       garlic cloves, minced

2       (14-ounce) cans white beans, such as cannellini, great Northern or navy

½      cup heavy cream

1       teaspoon fresh lemon zest plus 2 tablespoons juice (from 1 lemon)

½      cup panko

½      packed cup finely grated Parmesan (about 1 ounce)

Preparation

1. Heat the oven to 425 degrees. Trim the fennel. Cut it in half lengthwise and slice it crosswise, about 1/4-inch thick (reserve about 1/4 cup roughly chopped fennel fronds). Heat 2 tablespoons oil in a large cast-iron skillet over medium. Add the sliced fennel, season with salt and pepper and cook, stirring occasionally, until softened but still retaining a little bite, about 12 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes.

2. Meanwhile, pour 1 can white beans and its liquid into a blender. Add the heavy cream, lemon juice and 2 tablespoons olive oil and purée until smooth. Drain and rinse the remaining can of beans and transfer it to the skillet along with the bean purée. Season generously with salt and pepper.

3. Mix the panko with the remaining 2 tablespoons olive oil in a small bowl. Add the Parmesan, lemon zest and 1/2 teaspoon pepper and toss to coat. Sprinkle evenly over the fennel-white bean mixture.

4. Bake until bubbly and lightly golden on top, about 15 minutes. Broil until topping is browned in spots, 1 to 2 minutes, if desired. Top with reserved fennel fronds and serve.

Baked Penne with Sausage and Creamy Ricotta

We made a new recipe: Baked Penne with Sausage and Creamy Ricotta. I really enjoyed this Lasagna like dish. Actually I like all baked pasta! This was a good one.

Baked Penne with Sausage and Creamy Ricotta

Food and Wine

Ingredients

3        tablespoons extra-virgin olive oil

2        garlic cloves, smashed

1        pound hot or sweet Italian fennel sausage, casings removed

One 28-ounce can tomato puree

1-1/2   cups water

1-1/2   teaspoons sugar

1          bay leaf

¼         teaspoon ground fennel

Salt and freshly ground pepper

1          pound penne

3          cups Creamy Ricotta

½         pound fresh mozzarella, cut into 1/2-inch cubes

¼         cup freshly grated Parmigiano-Reggiano cheese

How To Make It

1.    Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the sausage and cook, breaking up the meat, until browned, about 8 minutes. Add the tomato puree, water, sugar, bay leaf and fennel. Season with salt and pepper and bring to a boil. Simmer over low heat until thickened, about 30 minutes. Remove the garlic, mash it to a paste and stir it back into the sauce; discard the bay leaf.

2.    Meanwhile, cook the penne in a large pot of boiling salted water until al dente. Drain the pasta and return it to the pot. Stir in the remaining 2 tablespoons of olive oil. Using a slotted spoon, add the cooked sausage to the pasta, then add 1 cup of the tomato sauce and toss to coat the penne.

3.    Spoon the pasta into a 9-by-13-inch baking dish. Pour the remaining tomato sauce over the pasta and dollop large spoonfuls of the Creamy Ricotta on top. Gently fold some of the ricotta into the pasta; don't overmix—you should have pockets of ricotta. Scatter the mozzarella on top and sprinkle with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes, or until bubbling and golden on top. Let rest for 20 minutes before serving.

Make Ahead

The baked penne can be refrigerated, covered, overnight. Rewarm before serving.

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