Ranch Pasta Salad

 

 Ranch Pasta Salad

 

Ingredients

    1 cup mayonnaise
    1 cup sour cream
    1 (1-ounce) packet ranch dressing mix, or scant 1/4 cup homemade
    1/4 cup chopped fresh soft herbs, such as chives, parsley leaves, dill, or a combination,

          plus more for garnish if desired
    1/2 teaspoon freshly ground black pepper
    6 ounces bacon (about 6 slices)
    2 medium tomatoes
    1/4 teaspoon kosher salt
    
    12 ounces dry short pasta, such as fusilli
    1 medium head broccoli (about 12 ounces)
    2 medium radishes
    2 medium scallions
    1 (4-ounce) can sliced black olives
    3 medium carrots
    4 ounces sharp cheddar cheese
    1/4 cup sunflower seeds
    
Instructions

    Bring a large pot of heavily salted water to a boil. Meanwhile, place 1 cup mayonnaise, 1 cup sour cream, 1 (1-ounce) packet ranch dressing mix, 1/4 cup chopped fresh soft herbs, and 1/2 teaspoon black pepper in a medium bowl and whisk to combine. Cover and refrigerate.

    Cut 6 ounces bacon crosswise into 1/4-inch pieces. Place in a medium skillet and cook over medium heat until crisp, 12 to 15 minutes. Transfer to a paper towel-lined plate and let cool. Meanwhile, core and dice 2 medium tomatoes (about 2 cups). Place in a large bowl, season with 1/4 teaspoon kosher salt, and toss to combine.

    Add 12 ounces dried pasta to the boiling water and cook according to package directions for al dente, about 7 minutes. Meanwhile, cut 1 medium head broccoli into small bite-sized florets, about 3 cups (reserve the stalks for another use). In the final minute of cooking time, add the broccoli to the pasta water.

    Drain the pasta and broccoli. Rinse with cold water to stop the cooking, stirring until cool to the touch. Drain well, or spin in a salad spinner to remove as much water as possible.

    Prepare the following, adding each the bowl of tomatoes as it is completed: Thinly slice 2 medium radishes. Finely chop 2 medium scallions. Drain 1 (4-ounce) can sliced black olives. Peel and grate 3 medium carrots on the large holes of a box grater (about 1 cup). Grate 4 ounces sharp cheddar cheese on the large holes of the grater (about 1 1/2 cups), or measure out 4 ounces store-bought shredded (about 1 cup).

    Add the pasta and broccoli, and 1/4 cup sunflower seeds. Toss to combine. Pour the dressing over a salad and toss until combined. Garnish with more herbs if desired. Serve immediately or cover and refrigerate for a few hours.

Recipe Notes

Make ahead: The salad can be made up to a few hours ahead and refrigerated. Alternatively, the dressing can be made 3 days ahead and refrigerated in an airtight container.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

 

--30--

beef lo mein

Ingredients

• 8 ounces lo mein noodles, or spaghetti noodles
• 3 cups broccoli florets
• 1 Tablespoon olive oil
• 8 ounce flank steak, sliced against the grain
• 3 garlic cloves, minced
• 1 medium carrot, shredded
• ¼ cup packed brown sugar
• ¼ cup reduced-sodium soy sauce
• 2 Tablespoons hoisen sauce
• 2 teaspoons sesame oil
• ¼ teaspoon ground ginger
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon pepper

Instructions

1. In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.
2. While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink. Add the garlic, and carrots and cook for a minute more.
3. In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper and pepper.
4. Add the spaghetti to the skillet and pour the sauce on top and toss until incorporated.
5.  

slow cooker beef brocolli

Ingredients

• 1½ lb. boneless, beef chuck roast, sliced into thin strips
• 1 cup beef consumme or beef broth
• ½ cup low sodium soy sauce
• ⅓ cup dark brown sugar
• 1 tbsp. sesame oil
• 3 garlic cloves minced
• 2 tbsp cornstarch
• Frozen Broccoli Florets, about 3 cups (I used one 14 oz bag)
• White or brown rice, cooked

Instructions

1. In a mixing bowl, whisk together the beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
2. Lay the beef strips in the crockpot and pour the sauce over, tossing the strips to coat.
3. Turn the crockpot on low and cook for about 6 hours. Mine was ready at 5. You don't want to cook the beef too long or it will start to shred.
4. When it is just about done, take 4 Tbsp of the sauce and whisk it in a small bowl with the cornstarch. Slowly stir this into the crockpot. I added the broccoli in at this point so that it could get heated through. You want to let it cook an additional 30 minutes so that the sauce can thicken and frozen broccoli can cook. You don't want to add the broccoli until the very end or it will be mushy.
5. Serve over white rice.

Garlic Lo Mein

Ingredients

• 8 ounces lo mein noodles, or spaghetti noodles
• 3 cups broccoli florets
• 1 Tablespoon olive oil
• 8 ounce flank steak, sliced against the grain
• 3 garlic cloves, minced
• 1 medium carrot, shredded
• ¼ cup packed brown sugar
• ¼ cup reduced-sodium soy sauce
• 2 Tablespoons hoisen sauce
• 2 teaspoons sesame oil
• ¼ teaspoon ground ginger
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon pepper

Instructions

1. In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.
2. While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink. Add the garlic, and carrots and cook for a minute more.
3. In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper and pepper.
4. Add the spaghetti to the skillet and pour the sauce on top and toss until incorporated.

Slow Cooker Beef And Broccoli

Substitute 1 cup celery, peas, and carrots for broccoli.

Saved for the brown sauce, proportions, and cooking times.

INGREDIENTS

Servings: 4

2 lbs sirloin steak or boneless beef chuck roast, sliced thin
1 cup beef broth
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1 Tbsp. sesame oil
4 garlic cloves, minced
4 Tbsp. cornstarch
4 Tbsp. water
1 head of broccoli, cut into florets

For serving:
White rice, cooked

PREPARATION

In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.

Place slices of beef in the liquid and toss to coat.
Cover with lid and cook on low heat for 4 hours.
After 4 hours, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well.
Add the broccoli and gently stir to combine.
Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.

SLOW COOKER POT ROAST SOUP

Beef whats for dinner

INGREDIENTS

1. 1 beef Shoulder Roast Boneless (2-1/2 pounds)
2. 2 cups chopped onions
3. 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
4. 1 cup frozen hash brown potatoes (cubes)
5. 1 cup beef broth
6. 1 tablespoon minced garlic
7. 1 teaspoon dried thyme leaves
8. 1/2 teaspoon salt
9. 1/4 teaspoon pepper
10. 2 cups broccoli slaw
11. 1/2 cup frozen peas

INSTRUCTIONS FOR SLOW COOKER POT ROAST SOUP

1. Cut beef roast into 12 equal pieces. Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours or on LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
2. Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.

Total Recipe Time: HIGH 5 to 6 hours or on LOW 8 to 9 hours

Oriental Ramen Broccoli Cole Slaw

What to do with those $0.25 cent ramen cups.

Ingredients:

2 (3 ounce) packages beef-flavor ramen noodles
2 (8 1/2 ounce) packages broccoli coleslaw mix
1 cup toasted slivered almonds
1 cup sunflower seed
1/2 bunch green onion, chopped
1/2 cup sugar
3/4 cup oil
1/3 cup white vinegar

Directions:

1. Before opening noodles, crush into 1 inch pieces. Open packages and set aside flavor packets.
2. Place noodles in bottom of large serving bowl. Top noodles with broccoli slaw, then sprinkle with almonds and sunflower kernels, and green onions.
3. In a separate bowl combine sugar, oil, vinegar, and flavor packets from noodles. Pour over slaw, cover and chill up to 24 hours.
4. Toss before serving 

I'd lose the sunflower seeds and sub in say, pecans.

Broccoli and Cheese Tartine

http://www.pbs.org/food/fresh-tastes/broccoli-and-cheese-tartine/

Ingredients

• 1/2 head of broccoli, florets trimmed 
• Olive oil
• Salt 
• Pepper
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3/4 cup whole milk
• 1 garlic clove, minced 
• 1 1/4 cup grated Gruyere cheese, divided
• 2 slices of sourdough bread 
• Red pepper flakes 

Directions

1. Preheat the oven to 400 degrees F. On a small, parchment-lined baking sheet, spread out the florets of broccoli. Toss them with about a tablespoon of olive oil and a few pinches of salt and pepper. Transfer to the oven to roast for 15 minutes, just until they're bright green in color. Remove from the oven and set aside. 
2. Meanwhile, in a small saucepan set over medium heat, add the butter. When the butter is melted, pour in the flour and mix until a paste forms. Cook the flour/butter mixture for about a minute, stirring the entire time. Pour in the milk and whisk vigorously.Stir in the minced garlic and bring the mixture to a gentle simmer, until the mixture has thickened and coats the back of a wooden spoon, about 3-5 minutes. Turn the heat off and stir in 3/4 cup of the grated Gruyere cheese, along with salt to taste (I added about 1/2 teaspoon of salt) and a few pinches of black pepper. 
3. To assemble the tartines, place slices of bread on a baking sheet. Divide the broccoli between the bread. Spoon a few tablespoons the béchamel sauce over the broccoli and top with a handful of Gruyere. Sprinkle the tops with a few pinches of red pepper flakes. Place the tartines under the broiler (being sure to watch them the entire time!) and bake until the cheese is melted and lightly golden brown, about 3-5 minutes.

Yield: Makes 2 tartines

Broccoli Cheese Soup for the Crock Pot

Ingredients:

1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk 1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli

Directions: 

1 Sauté onion and in butter. 
2 Combine all ingredients on low in crockpot for 3-4 hours. 

Do not add salt.

Chicken and Broccoli Stir-Fry

http://shine.yahoo.com/shine-food/whats-better-takeout-chicken-broccoli-stir-fry-183800456.html



Ingredients:

2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 teaspoon toasted sesame oil
2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips
3 tablespoons minced peeled fresh ginger
2 cloves garlic, minced
2 scallions, thinly sliced
1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced 1
Cooked white rice, for serving

Directions

• Whisk together soy sauce, vinegar, oyster sauce, cornstarch, and sesame oil.
• In a wok or large skillet, heat vegetable oil over high. 
• Add chicken and cook until browned, 10 minutes. 
• Add ginger, garlic, scallions, and broccoli and cook, stirring frequently, until broccoli is bright green, 3 minutes. 
• Add 1/4 cup water, scraping up browned bits with a wooden spoon. 
• Stir in soy sauce mixture and cook, stirring, until thickened, 1 minute. 
• Serve warm with rice.

CROCKPOT BEEF AND BROCCOLI

Ingredients

1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked

Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)

Directions

1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. 
(If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.