Posts Tagged ‘broccoli’

seafood vermicelli & broccolini

In culinary experiments, dinner, easy weeknight meals, ethnic food, gluten-free, lunch, vegetarian on 05.19.11 at 10:29 pm

broccolini? say wha?! perhaps it’s the italian nickname for baby broccoli? :) broccolini is another lovely new veggie that i discovered at the local farmers’ market last weekend. (thanks to my friend jess for introducing me to this fab new ingredient!)

a vibrant spring green, the organic broccolini was the perfect match for the neutral hues of the seafood vermicelli. it’s almost as if they were mfeo. that’s fromage for made.for.each.other. ok, ok, i’ll stop with the cutesy banter already. ;)

check out this asian-inspired recipe featuring vermicelli — the same thin, rice noodles popular in vietnamese soups, noodle bowls and summer rolls.

the broccolini:
– chop off a portion of the bottom stems on a diagonal
– heat up 2 tsp extra-virgin olive oil (evoo) in large saucepan on medium heat
– add 1 medium shallot (rough chop) to pan
– add broccolini to pan w/ a 2-3 tbps of water
– add a dash of sea salt
– blanche broccolini for 2-3 min until vibrant green and semi-tender
– remove broccolini from pan & set aside

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coconut shrimp & veggie quinoa

In culinary experiments, dinner, easy weeknight meals, ethnic food, lunch, vegetarian on 04.17.11 at 2:10 pm

cooking with coconut milk is an easy way to infuse incredible flavour into your food. such a simple ingredient, but oh-so-yummy. coconut milk was just the thing i was looking for to add some pizzazz to my veggie quinoa dish. while i typically use coconut milk along with curry, i quickly discovered that night that coconut milk adds some fantastic flavour all on its own. it turned my quinoa dish from ordinary to extraordinary. :)

here’s how i made my thai-inspired coconut shrimp & veggie quinoa… another easy weeknight meal.

the shrimp:
– thaw 1 pkg (450g) frozen raw shrimp (peeled, deveined, tail removed)
– rinse well with cold water in colander

the veggies:
– 1 orange bell pepper (seeded, pitted, sliced)
– 1 cup frozen broccoli florets (thawed)
– set aside

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four-green ravioli

In brunch, culinary experiments, dinner, easy weeknight meals, ethnic food, leftovers, lunch, vegetarian on 04.11.11 at 8:19 pm

no, that’s not a typo. not ‘four-cheese’ — four-green ravioli. kale, broccoli, zucchini & parsley goodness. yummers. and the best part? it’s a wonderful leftover redux recipe & easypeasy weeknight meal. holla!

so you may recall that oh-so-green recipe for zucchini kale soup from a recent yumyumyummers recipe. well, it yielded quite a large batch of über-healthy green soup. and i don’t know about you, but i like a little variety in my weekly menu and can only eat the same thing over and over again to an extent. so instead of freezing the leftover zucchini kale soup, i embarked on another culinary experiment to make an oh-so-green (healthy) cream sauce to go with my (store-bought) ravioli.

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