Veggie Packed Macaroni and Cheese

Posted on March 28, 2015 by kitchenbelle

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My husband is gluten free and our girls LOVE macaroni. I float somewhere in the middle. I am certainly not gluten free (GIRL SCOUT COOKIES!), however, I  could easily live without pasta. Typically I make a single meal for the four of us, however, sometimes it makes sense to make a big batch of macaroni for the kids that can be reheated for lunches and dinners a few nights in a row. And that is how I came to make this veggie packed macaroni.

This was a huge hit with the little ones! In fact, my oldest yelled, “This is the best meal ever!!!” when I set it on the table. Wow! I wish I received that kind of enthusiasm every night! I had to agree with her–this is darn good. I”ll be honest–I think the wheel-shaped macaroni is a huge selling point. The tiny spokes ooze with the gooey, drippy, melty cheese sauce in the most wonderful of ways. Also, the chunky little circles of pasta are easy for little fingers to pick up and pop in their mouths.

Veggie Packed Macaroni and Cheese:

  • 3 cups uncooked wheel-shaped macaroni
  • 1 cup diced carrots
  • 3 cups broccoli florets
  • 1 cup frozen peas
  • 4 tablespoons unsalted butter
  • 1 small onion, finely diced
  • 1/4 cup flour
  • 2 cups milk
  • 1 cup chicken broth
  • 2 cups shredded cheddar cheese
  • salt and black pepper

Preheat oven to 350 F. Spray a 9 x 13 baking dish with cooking spray

Bring a large pot of salted water to a boil. Add in the macaroni and diced carrots. Set timer for 9 minutes and cook until your timer has four minutes remaining then add the broccoli. Continue cooking, stirring occasionally, until the timer goes off and/or pasta is al dente. Remove from heat, add in the peas, stir, and reserve 1/3 cup of the cooking liquid. Then, drain the pasta/carrot/broccoli/pea mixture and set aside.

Meanwhile, make the cheese sauce. Melt butter in medium saucepan over medium heat, then add in the diced onions. Cook until onions are soft and translucent, about 5-7 minutes. Stir in the flour and cook, stirring frequently, for 3 minutes. Whisk in the milk and broth. Bring to a boil, whisking constantly, then reduce heat and simmer for 3 minutes, until the sauce is thickened. Remove from heat, and stir in the cheddar, 1 teaspoon salt and 1/2 teaspoon pepper. Stir until smooth.

In a large bowl, stir together cooked macaroni/veggies, reserved cooking liquid, + the cheese sauce. Transfer to the prepared 9×13 dish. bake at 350 F for 20 minutes or until cheese is bubbly.

Recipe from The Fearless Homemaker.

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Add the shredded cheese.

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Wisk, wisk, wisk, wisk!

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Drain the macaroni and vegetables.

 

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Cheesy deliciousness and veggies!

Filed under: broccoli, carrot, cheese, Main Dish, pasta, peas | Tagged: , , , | 5 Comments »

Easy Broccoli Quiche

Posted on December 3, 2011 by kitchenbelle

Quiche is one of my favorite things to eat for lunch. A slice of quiche alongside a pile of mixed greens feels like a wonderfully complete meal. I love it because it is rich enough that you feel as though you have indulged, yet because you typically only have a slice or two you don’t feel overly stuffed. And it’s the richness that makes the meal feel special–it’s not every day you have quiche for lunch, after all! I especially enjoy serving quiche when I have a friend over for a lunch date.  It is something that is easily prepared ahead of time and then served at room temperature.  There isn’t anything unusual about this particular recipe. It is a straightforward way to make a tasty vegetarian quiche. (Of course you can make your own crust or use prepackaged.)

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Entirely unrelated, I feel as though I must acknowledge that I am probably the only recipe blogger in the blogosphere who did not post anything Thanksgiving related. “Why?” you may ask. The answer is because my brother-in-law prepares our entire Thanksgiving meal without an ounce of help from anyone else!  (Well, without any help except for the Minnesota-style mashed potatoes made by my other brother-in-law. 😉 ) He is a fabulous cook and he makes the most delicious and unconventional Thanksgiving dinner leaving guests in awe year after year.

The only item the menu required was something light that guests could snack on while sipping a drink prior to dinner. I made these ol’ standbys: SPINACH SQUARES.  My sister-in-law refers to them as spinach brownies. How cute, right?! Give them a try if you are looking for an easy holiday season go-to app that transports well.

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Easy Broccoli Quiche:

  •  2 tablespoons olive oil
  •  1 onion, minced
  •  1 teaspoon minced garlic
  •  2 cups chopped fresh broccoli
  •  1 (9 inch) unbaked pie crust
  •   1  cup shredded mozzarella cheese
  •  1/2 cup shredded parmesan cheese
  •   4 eggs, well beaten
  •    1 1/2 cups milk
  •    1 teaspoon salt
  •    1/2 teaspoon black pepper
  •    1 tablespoon butter, melted

Preheat oven to 350 F.

Over medium-low heat warm the olive oil in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Sprinkle 1/3 of the mozzarella cheese over the crust and press into the dough. Spoon vegetables into crust and sprinkle with the remaining Mozzarella and Parmesan cheeses. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.  Bake in preheated oven for 30 minutes, or until center has set.

Recipe adapted from this one on AllRecipes.com

Filed under: broccoli, eggs, Main Dish, mozzarella, VEGETARIAN | 5 Comments »

Broccoli Salad

Posted on July 7, 2009 by kitchenbelle

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I hope you had a fantastic holiday weekend!  The sun finally introduced itself to Bostonians after weeks of shyness—and it could not have been better timing.  It was a beautiful weekend to spend outdoors grilling, playing backyard games, and basking in the rays.

My mother made this salad as one of many sides to accompany our grilled proteins.  I could not stop snacking on it!  The broccoli stays crunchy even as it absorbs the dressing which is light and sweet yet subtle.  It is not goopy or “mayonnaisey” at all, even though it contains mayonnaise.  This is my new favorite side salad!  I hope you will give it a try. 

Broccoli Salad:

  • 2 cups mayonnaise
  • 4 tablespoons red wine vinegar
  • ½ cup sugar
  • 1 cup raisins
  • 1 large red onion, chopped
  • 4-6 pounds fresh broccoli florets (do not use frozen, they will get mushy!)
  • 1 pound bacon, fried and chopped into small pieces

Combine first five ingredients (dressing) and pour over broccoli florets.  Let sit over night (or at least a few hours) for maximum dressing absorption.  (Mix with a wooden spoon occasionally so all broccoli absorbs dressing equally.)  Top with bacon just prior to serving.

j

Filed under: broccoli, salad, Side | 4 Comments »

Broccoli Soup

Posted on February 25, 2009 by kitchenbelle

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A few weeks ago we visited my cousin who lives out of state.  During our stay she made a pot of delicious broccoli soup.  Since then, I haven’t been able to stop thinking about it!  Broccoli is one of my favorite vegetables.  It packs so many nutrients, anti-carcinogens, and fiber that as far as I am concerned it is truly a superfood.  Additionally, anyone who knows me knows green is my absolute favorite color—I could not resist making this beautiful soup!  There is such an elegance about it.  I would definitely serve this as a first course at a dinner party.

Aside from the aesthetics, this soup is delicious.  You would never believe that not only is there no cream in this soup, but there is no dairy either.  Yet the texture is creamy, and even a tad rich.  I served this with BLTs for a filling yet light week night supper.  (Soup + sandwich= heaven!) 

Note: The original recipe calls for broccoli florets only; however, I think it is a shame to waste the stalks and stems.  They are densely packed with fiber and nutrients.  I suggest you include them too.  Also, the recipe suggests passing the soup through a food mill.  I understand that this would make a purer and smoother soup, however, again, I hate to strain away any of the healthy broccoli nutrients and fiber.

Broccoli Soup:

  • olive oil
  • 2 leeks, cleaned, root and green woody top removed, thinly sliced
  • 2 garlic cloves, peeled and minced
  • 1 medium onion, peeled and chopped
  • 2 medium potatoes, peeled and chopped
  • 1 pound fresh broccoli (about two heads), cut into 2 inch pieces
  • a few sprigs of fresh thyme
  • 48 ounces of chicken broth or stock
  • a pinch of cayenne
  • salt and pepper to taste
  • a dash of Tabasco Sauce

Add some olive oil to the bottom of a large soup pot.  (I used my Le Creuset.)   Warm the oil over medium-low heat.  Add the leeks, onion, and garlic.  Stir and cook until the onions are translucent. 

Note: The above step is extremely important for a maximum flavor soup.  If you aren’t in a rush, cook these ingredients over low heat for a long period of time (even to the point of caramelization if you’d like, though it is not necessary) to fully cultivate the flavor.

Add the potatoes and broccoli.  Add the chicken broth or stock.   Add the sprigs of thyme.  Bring to a rolling boil and then reduce to a low boil.  Stir occasionally, cooking for about 20-25 minutes, or until the vegetables are all tender.  (Double check the stalks/stems here as these will take the longest to soften up.)

Take the pot off the heat and remove the thyme sprigs.  If you have an immersion blender, use that to puree the soup.  Alternately, cool the soup in the fridge for a few moments then puree in a traditional blender, one cup at a time.  Return the pureed soup to the cooking pot and warm it through.  Season with salt, pepper, and a pinch of cayenne.  Finish it off with a dash of Tabasco Sauce.

Adapted from A Mighty Appetite by Kim O’Donnel at The Washington Post inspired by “In Great Taste” by Evelyn H. Lauder.

Filed under: Appetizer, broccoli, Main Dish, soup | 10 Comments »

Chicken, Ziti, and Broccoli

Posted on October 14, 2008 by kitchenbelle

 

 

Strangely, after cooking for so many years, I think this was the first time I have ever made chicken, ziti, and broccoli.  I think I have put it off because every time I have eaten it (usually at a catered event, not by choice) I have found it extremely oily and bland.  However, because so many people seem to love it, I figured it deserved a shot.  After all, it is an easy hearty dish that is perfect for reheating individual portions.  And it contains broccoli.  And chicken.  And pasta.  Bing, bang, boom–all virtues in my book.

So I gave this a chance, and it is delicious.  I hardly ever cook with butter*, but I abided as it is only 2 tablespoons across the entire dish. The sauce is flavorful and a slightly creamy, though not rich.  The chicken pieces were tender, moist, and tasty.  The dish was by no means oily.  I am so happy I tried it out.  I think this is a great weeknight and crowd pleasing supper!

*Notice I said cook with butter–I bake with it all of the time!

Chicken, Ziti, and Broccoli:

  • 1 pound of ziti or rigatoni
  • 1 tablespoon olive oil
  • 4 skinless boneless chicken breasts, sliced into bite-size pieces and seasoned on all sides with salt and pepper
  • 4-8 cloves of garlic, minced (Note–I always use way more garlic than a recipe suggests.  Use what is right for your taste.)
  • 1/2 cup dry white wine
  • 1 cup of chicken stock
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 4 tablespoons (or up to 3/4 cup) grated cheese (a combination of romano + mozzarella works well)
  • 2 cups of broccoli florets
  • 2 sprigs parsley, finely chopped

Boil the ziti.

In a large saute pan or Dutch oven, heat the olive oil.  Add the chicken pieces and saute until brown on all sides.  Add the garlic and saute lightly.  Add the white wine and chicken stock. Bring to a simmer.

In a separate small saucepan, melt the butter. Add the flour and mix until a sandy consistency. (This is a roux.)   Add this flour mixture to the chicken/garlic/liquid. Stir well to avoid lumps. Add the grated cheese and broccoli.  Let it cook until the broccoli is tender (not mushy).

Sprinkle with fresh parsley. Season to taste with salt and pepper.

Drain ziti and pour into a 9×13 dish. Pour chicken/broccoli on top and mix carefully.

Adapted from Assaggio’s Recipe found here.

Filed under: broccoli, chicken, Main Dish, pasta | 20 Comments »