Cooking with Linda - Broccoli Rabe

Broccoli rabe is my husband's and my favorite vegetable. We try to eat it about once a week. Our three sons don't like it, though I think they will acquire a taste for rappini as they mature. After all, they eat edamame!

Ingredients:
one head of broccoli rabe
extra virgin olive oil
2-3 cloves of garlic
garlic powder
juice of one lemon
iodized salt
white cannellini beans (optional)

Sit down at the kitchen counter to prepare this vitamin-rich green, as it is time-consuming, at least for me. Cut off and discard roughly 2" of the hard, tough stems. Tenderize remaining stems by peeling the tough stem exterior or "skin" with a pairing knife then splitting them lengthwise, twice, so that the ends "flower."  My mother-in-law, a wonderful cook, taught me this trick. For ease of eating and incorporating this green into recipes, cut all stems and large leaves in half.  

Soak greens (split stems, leaves, florettes) in a large pot of water for ten minutes, agitating with tongs to remove any impurities. Drain water; replace with fresh, clean water. Soak again, and drain water in the sink in a large colander. The one featured in this link is my favorite, the one I use several times a week.

Lay out a clean, dry dish towel on the counter top. Place two layers of paper towels on top of dish towel; using tongs, place wet broccoli on top of the toweling to absorb some of the water. Over medium-high heat, saute 3 thinly-sliced garlic cloves in a few tablespoons of extra-virgin olive oil.  I cook the broccoli in my favorite large stainless steel saute pan. It comes with a clear, tempered glass lid, which helps me keep an eye on the cooking process.

Place the greens into the sizzling oil and use tongs to turn so that all leaves, stems, and florettes are lightly coated in olive oil. Saute with lid on for about 7-8 minutes or so, until broccoli is tender and bright green. Season to taste with iodized salt, garlic powder, fresh lemon juice, and a teaspoon of "raw" extra-virgin olive oil. The combination of these flavors in unbelievably savory.

Rappini - Tenderized, Ready to Saute

Cooked & Ready to Eat

I use stainless steel tongs  (a favorite cooking and serving tool) for flipping while sauteing as well as for serving (one-handed tongs for buffet service works great...for salads, especially).

A Very Versatile Green One of our favorites is broccoli rabe combined with slices of boiled-then-grilled Italian sausage and orecchiette (little ears) pasta. We also enjoy broccoli rabe with white cannellini beans.  Simply add the canned and drained beans toward the end of the saute process, so the beans become warm and flavorful.

A versatile topper, broccoli rabe is delicious on top of a grilled chicken breast or Italian bread toasted in the oven with a sprinkling of olive oil and salt. Leftover broccoli rabe leaves, tenderized stems, and delicate florettes are delicious and nutritious in a sandwich in lieu of lettuce. Or, simply place it alongside a fresh Italian roll, your favorite cheese (we are fans of Asiago and Dubliner) and (as pictured below) portabella mushrooms with roast red peppers.

Satisfying Vegetarian Lunch Carnival Glass Dish Tip from Mom: Even if it's just for the two of you, always cook the whole head of broccoli...or the whole head of boiled cabbage or cauliflower. Leftover Andy Boy broccoli or broccoli rabe can be warmed up and used as a side dish for next evening's dinner.  Or, you may want to prepare the leftover vegetables in a new way by incorporating them into a favorite recipe. ~ Linda



Cooking with Laura - Chicken Cutlets

Chicken cutlets is a quick, easy, healthy, and delicious meal, and everyone loves them.  Buy boneless breast of chicken.  Rinse the chicken and trim any fat.  Dry the chicken with paper towels.  If the breasts are very thick, I sometimes carefully slice them into two thinner cutlets.  Lightly dip the breasts in a beaten egg. Then coat the cutlets with a thin layer of breadcrumbs - I like non-seasoned breadcrumbs because they don't burn as easily.  Also, I buy natural breadcrumbs with no additives or preservatives.  Pan saute the cutlets in olive oil, which gives them a great taste.  They cook beautifully in a cast iron pan.  Place the cutlets on paper towels to absorb excess oil before serving. Serve with a large tossed salad.  It doesn't get much easier than that. 


Another Tip from Mom: Economizing Key:
If you are low on eggs, no need to run out and pick some up. Instead, dip the breasts in fat free milk. The milk works just as well (even better because the breading won't go on as thick) as egg in holding onto the breadcrumbs, plus now you have an extra egg or two for scrambled eggs for tomorrow's breakfast. 


Economizing Key: Turn leftovers from this dinner into tomorrow's lunch. Nothing my son loves more than for me to pack him this brown bag lunch for school: a chicken cutlet, Romaine lettuce, and light mayo sandwich on a long hero roll for lunch the next day!




Romaine salad with black olives, grape tomatoes, romano cheese, and red onion

  

No Fuss Visits with Friends and Family: A Well-Appointed Coffee & Tea Tray

More than what we say or the gifts we give, the time we make for each other speaks volumes about how we feel and care. Sometimes, though, friends and family don't have the time to spend the day or go to lunch. Most often, though, they have time for a quick visit. Sharing a cup of tea or coffee in the privacy and comfort of one's home is a warm and enjoyable way to catch-up with good friends. A good friend of mine, Kim, simmers deliciously-scented potpourri on her stove when we gather at her home. This is a welcoming touch.

So that I'm ready when expecting a visit or impromptu guest, I keep a service tray set on a shelf in my dining room closet, a spacious storage area that my husband built several years ago.  

Convenient to have a tea & coffee service tray
ready-to-go so you can enjoy your guests without fussing.

    Checklist of what you might want to keep on your serving tray.
Having this tray ready eliminates last-minute fussing:

~ assorted decaf & regular teas: organic green tea is a favorite
~ organic, all-natural honey
~ teabag tongs
~ wooden honey server
~ sugar with spoon
~ sugar substitutes
~ small pitcher for milk or half-and-half
~ a small votive holder & vanilla-scented tea light
   (tray above holds a favorite teardrop-shaped crystal votive)
~ or, a small scented candle in your favorite seasonal scent

A wooden honey server and mini "tongs" of sorts (mine is heart-shaped) are two of my favorite tea-serving accessories. I keep them both handy on the tray. Honey is served neatly with the spiral server, which my kids find fun to use.  The tongs work perfectly for removing teabags after seeping.

In the closet, next to the tray, I keep a large, wooden dome-topped box (photo below) filled with assorted teas that friends might enjoy. I keep classic regular and decaf teas on hand (Lipton, Irish Breakfast tea) as well as my favorite Yogi teas, which come in exotic and delicious flavors such as Lemon-Ginger and Vanilla-Hazelnut.

Vintage teacups make elegant holders for teabags. Above, I use my great Aunt Helen's pretty pastel-floral teacups to hold the organic green teabags. To hold the used teabags, I use another antique cup from her set. Fun part is, these teacups don't have to match. Although I have several Portmeirion pieces that I treasure, eclectic service is my favorite. A particularly elegant serving piece is the Portmeirion Botanic Garden teapot;
it is classic and vibrant.
The only thing left to do before your friend arrives is to slice some lemon and put out something sweet. You may want to try one of the baking recipes in our older posts - walnut shortbread cookies, pizzelle waffle cookies, chocolate-cranberry biscotti, low-fat blueberry muffins... With this coffee break, we're having my mother's moist and tasty pound cake, made with mini bittersweet-dark chocolate chips.
  

Served with Mom's Dark Chocolate-Chip Pound Cake

Tip from Mom:  Leave a plastic spoon - tablespoon size if you have one - in your can of coffee. Convenient and time-saving. Or leave a spare 1/4 measuring cup in your coffee can. (my sister-in-law gave me this tip) A matter of taste but, for me, the 1/4 cup makes about 3 cups of coffee.

~ Linda

Baking with Linda: Chocolate-Cranberry-Walnut Biscotti



Chocolate Biscotti Dough
Perfectly Prepared by my Oldest Son

 All my boys, my husband, and extended family (or so they say) love these traditional Italian cookies, which I make about 2 -3 times a year & definitely for Christmas. A delicious blend of flavors and crunch make them a family favorite.

Cream together:
2/3 cup softened butter
1 1/3 cup sugar
4 organic eggs
3 tsp. vanilla extract

Blend dry ingredients (separately):
2/3 cup unsweetened, unsalted cocoa powder
3 1/2 cups all-purpose flour
4 tsp. baking powder
1 cup dark, bittersweet chocolate morsels
3/4 cup chopped walnuts
3/4 cup craisins, each sliced in half


Whip the softened butter, sugar, eggs, and vanilla in your KitchenAid Mixer. Incorporate dry ingredients separately in a big bowl. First break up the walnuts by hand and cut the craisins in thirds - less likely for the "bars" to fall apart when slicing them from the log formations.  Once splatter guards are in place (I recommend them!), spoon the dry mixture into the wet mixture, about a half cup at a time.

On Pam-sprayed cookie sheet, form two 12" by 4" logs. Tip from Mom: lightly coat your hands with flour so the dough doesn't stick to your fingers.

Bake 23-25 minutes @375 degrees.  Let cool 20 minutes before slicing, on a slight diagonal, into "bars."  I use a broad-blade knife to slice the logs; my knife measures 1.5"  by  6" and works perfectly.


Situate bars, flat-side-down, onto cookie sheet and bake 6 minutes on each side for about 5 minutes. This allows biscotti to cook through and become firm.

Almost 16, my oldest son is an expert at making these biscotti and can make them completely on his own. He and my 13-year-old fight over who's getting the mixing blade and batter bowl!  As he and his brothers have discovered, chocolate biscotti are excellent for dipping in tall glasses of milk. 
Biscotti look beautiful when served with a fine dusting of confectioner's powdered sugar.  They freeze very well; in fact, we like them right out of the freezer with a cup of capuccino or espresso.

La Dolce Vita