… but I helped him out a bit. He stopped at the grocery store on his way home from work, and I whipped up a quick dinner – teamwork. Decidely ARF/5-A-Day-friendly, I made Pasta with Broccoli Rabe and Smoked Mozzarella.
I had some Broccoli Rabe in the fridge that needed to be used today … or else it was a goner, so I was specifically looking for a recipe to use it up. An older Cooking Light recipe, it was fast to make and delicious. I would definitely make it again.
Surprisingly enough, although The Husband eschews all green vegetables, and usually picks around them, he had two helpings, Broccoli Rabe included. That’s good enough for me. And in a little Broccoli Rabe Solidarity, A Veggie Venture is also jumping on the Broccoli Rabe bandwagon and is featuring a great ongoing round-up of Broccoli Rabe recipes, which will be very helpful, because, believe it or not, searches for Broccoli Rabe recipes turn up very few. All Recipes, for example, has a whopping two, and Cooking Light, not much more.
Tomorrow, Nicholas’ school is celebrating Dr. Seuss’ birthday. I knew I wanted to make something for him to bring into school to celebrate, and when I saw Jennifer’s post on what she made for her students to celebrate the festivities, I knew what Nicholas would be bringing in. I wish I had teachers like HER growing up!
To tell you the truth, I loathe to cut out cookies and very rarely do it, but as luck would have it, in my cookie cutter jar, I happened to have fish cookie cutters – perfect. I even had sharks and dolphins! Quite the collection for someone who cuts cookies so infrequently.
Nicholas bounded into the kitchen mid-cookie-cut and wanted to know what I was making.
“Fish cookies!” I said.“Ewwww, I don’t want fish cookies. That’s yuck.” he replied.
Once I convinced him that they weren’t actually made of fish, he was good. We sampled a few when they were done, purely for taste testing purposes, of course, and they were delicious. I’m sure the kids will be happy with them tomorrow … it certainly doesn’t take much at this age. ;)
Happy Birthday, Dr. Seuss!
OK folks, all for tonight. Tune in tomorrow for New (to Me) Blogger on the Block Thursday, Rediscovering My Library Thursdays, and, most importantly, one very special day. Until then…
Orecchiette with Broccoli Rabe and Smoked Cheese
Broccoli rabe resembles tiny clusters of broccoli florets amid bunches of leaves. You can substitute kale or spinach in this recipe and get equally delicious results.
1 teaspoon olive oil
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
4 cups chopped broccoli rabe
1/2 cup vegetable broth
1/4 teaspoon salt
4 cups hot cooked orecchiette (about 8 ounces uncooked small ear-shaped pasta)
1/2 cup (2 ounces) shredded smoked mozzarella or smoked gouda cheese
Heat oil in a large nonstick skillet over medium heat. Add pepper and garlic; cook 1 minute or until garlic begins to brown. Stir in broccoli rabe; cook for 1 minute. Add broth and salt; cover and cook for 5 minutes or until tender. Stir in pasta and cheese. Serve immediately.
Yield: 4 servings (serving size: 1 cup)