Broccoli Pad Thai

Broccoli Pad Thai
America's Test Kitchen 30 Minute Suppers
Winter 2010

Ingredients

8 ounces rice sticks noodles
2C broccoli florets
1 tbsp vegetable oil
2 large eggs, lightly beaten
3/4C water
1/4C fish sauce
1/4C lime juice
1/4C packed dark brown sugar
2 tsp Asian chili-garlic sauce
1C bean sprouts
1/4C chopped cilantro


Directions

1. Cover noodles with boiling water in large bowl and soak until softened but not fully tender, about 20 minutes. Drain noodles.

2. Meanwhile, place broccoli in large bowl and microwave, covered, until bright green and nearly tender, 3-6 minutes.

3. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook eggs, stirring vigorously, until scrambled, about 1 minute. Transfer to plate.

4. Add water, fish sauce, lime juice, sugar, chili-garlic sauce, and softened noodles to empty pan and cook until sauce is slightly thickened, about 3 minutes. Add bean sprouts, cilantro, broccoli, and egg and continue to cook, tossing constantly, until noodles are fully tender, about 2 minutes. Serve.

Beet Cake

That's right...beets in a cake! I'm not a fan of beets so when I found this recipe I had to try it. It's more like a banana/zuchinni bread rather than a cake, but it's delicious if you have any beets around.



Beet Cake

Ingredients

4 eggs
2C sugar
1C vegetable oil
2C flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
2 tsp vanilla
3C shredded fresh beets
1C chopped walnuts or pecans

Directions

1. Heat oven to 350 degrees, grease and flour 13x9 pan.

2. Beat eggs, sugar, and oil until light and fluffy.

3. Sift together flour, baking powder, baking soda and cinnamon.

4. Add egg mixture and mix well.

5. Add vabilla, beets and walnuts.

6. Beat for 1 minute on medium spead.

7. Pour into pan, bake for 45 minute or until knife comes out clean.

Peppery Pasta with Kale and Shrimp

Peppery Pasta with Kale and Shrimp
Cooking Light April 2010

This recipe originally called for baby arugula, but I substituted Kale because that's what we had!

Ingredients

1 tbsp minced fresh garlic
1 1/4 tsp black pepper
1/2 tsp salt
5 ounces fresh kale, chopped (can substitute baby arugula or baby spinach)
8 ounces linguine
1 tbsp olive oil
1/2 pound peeled and deveined medium shrimp
2 tbsp minced shallots
3/4 cup vegetable broth
2 tbsp fresh lemon juice
1 tbsp butter


Directions

1. Combine 2 tsps garlic, 1 tsp pepper, 1/4 tsp salt, and kale in a large bowl; toss well.

2. Cook pasta as directed, drain.

3. Add cooked pasta to kale mixture, and toss well until kale wilts.

4. Heat oil in a large skillet over medium high heat. Add shrimp, remaining 1/4 tsp salt, and remaining 1/4 tsp pepper; saute 1 minute. Add remaining 1 tsp garlic and shallots; saute 1 minute or until shrimp are done. Remove shrimp from pan.

5. Add broth and juice to pan, scraping pan to loosen browned bits; cook 5 minutes or until liquid is reduced by half. Return shrimp to pan. Remove from heat, stir in butter.

6. Add pasta to shrimp mixture and serve.