At the request of my pal Sheila, here is the recipe for the Sautéed Mushroom & Broccoli Rabe Rapini I posted yesterday on the Facebook Page. This was the result of playing around in the kitchen with a few things I found in the refrigerator.
It’s quick and easy. Probably took me 20 minutes from refrigerator to dining table.
12 ounces of thickly sliced mushrooms
4-5 cups of Broccoli Rabe Rapini, chopped
4-5 cloves of garlic, minced
1. Heat a large frying pan on medium-high heat, covering the bottom of the pan with olive oil.
2. Once hot, saute the garlic for about a minute, stirring with a wooden spoon to keep it from burning.
3. Put in the sliced mushrooms, tossing the garlic and the mushrooms so that the mushrooms are covered in oil. Sprinkle a pinch or two of kosher salt. Turn heat up slightly. You want the heat to be high enough to slightly burn the mushrooms without overcooking them. Stir occasionally. Once the edge of the mushrooms begin to brown, remove and place on a plate.
4. Turn heat back to medium-high. Add a touch of olive oil if necessary and then place the broccoli rabe in the pan. Sprinkle with a pinch or two of kosher salt. Toss to cover in oil and then cover for no more than a minute. Uncover, toss again. If the broccoli rabe has reached your desired tenderness, add mushrooms, toss, cook for another couple of minutes at medium heat to allow flavors to blend.
5. Plate and serve. Probably better used as a side dish, but I ate it as my main meal last night
Garlic Sautéed Mushrooms and Broccoli Rabe Rapini
A couple of people who saw these two on Instagram last night asked for the recipe, so here it is:
QUINOA STUFFED PEPPERS:
4-6 Green Peppers – tops cut off, deseeded
2 lbs ground beef
1 Cup Quinoa
2 Cups of Chicken Broth
Prepare quinoa per instructions on the package it came in (usually 2 cups of water for 1 cup of quinoa) but use chicken broth instead of water.
While the quinoa is simmering, set the oven to roast at 350°F. Then saute the ground beef in a large pan until cooked through. Turn off heat. Once the quinoa is done, mix into the pan with the ground beef, adding the amount of quinoa you would prefer. I generally add about a little under 1/2 of the pot and save the rest to add to a salad the next day.
Place the peppers in a baking dish and overfill each pepper with the hamburger/quinoa mixture. I will place the rest of the mixture in another baking dish without the peppers and roast that as well.
Roast for 30 – 40 minutes until the peppers are a desired tenderness and the tops are crispy. Plate and serve. You can sprinkle shredded cheese on at the end and then broil on high for a nice, burnt cheesy effect. I prefer to skip the cheese and top with sour cream.
Quinoa Stuffed Peppers
LUAU’S BRUSSELS SPROUTS
1 pound of brussels sprouts – halved lengthwise
Juice of 1 Lime or Lemon
Place halved brussels sprouts in a mixing bowl. Drizzle with olive oil to lightly cover the sprouts. Add juice and two to three pinches of salt, mix, cover and let stand for at least 20 minutes.
Heat a large pan on medium high. After the pan is heated, add enough Olive oil to thinly cover the bottom of the pan. Pour the sprouts into the pan. Use either tongs or chopsticks to turn every sprouts face down. Cover and let cook until the faces of the sprouts are browned/burnt to desired color. Cover and turn off heat and let stand for five minutes.
Plate and serve.
Luau’s Brussels Sprouts
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Tagged baking dish, Brussels Sprouts, cooking, cup quinoa, ground beef, kosher salt, Luau, Peppers, Quinoa, recipe, shredded cheese, Stuffed