Tag: broccoli

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After an unsuccessful hunt for small game today we were forced to endure yet another night of chicken, which even though it has been frequents has not exhausted our creativity.  Tonight we had chicken and broccoli linguine which turned out to be pretty good, although had it been made as described online it would have been quite bland.

Ingredients
3 tbsp olive oil
3/4 lbs boneless skinless chicken breast (about 3), cut in 1 inch cubes
2 tbsp finely chopped onion
4 large cloves of garlic finely chopped
1 28oz can of stewed tomatoes
2 c fresh broccoli florets
1 pinch dried oregano
1 lb dry linguine pasta
1 1/2 tbsp dried basil
salt and pepper to taste
grated Parmesan cheese to top

Instructions
In a large skillet heat oil over medium heat, add chicken.  Cook until done throughout.  Add onion and garlic, cook tell onions are translucent.   Add tomatoes, broccoli, salt, pepper, 1 tbsp basil and oregano, stir well and bring to a boil.  Cover and reduce heat to a simmer for 10 minutes.  Meanwhile cook pasta in a separate pan.  Once pasta is cooked and drained, combine with the rest of the ingredients, add final 1/2 tbsp basil, mix well and serve topped with Parmesan cheese.

This made for an incredibly easy 30 minute meal that would be great any night with family of when entertaining.

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It has been nearly a month since I last posted and for that I am to blame, we have been on a diet and no matter how much you like chicken it just seems that after a couple days of chicken breasts it gets kinda boring.  Well we have been eating chicken breasts about 5 out of every 7 days since the first of the year and we have found some pretty creative ways to prepare and season them.  I recently also discovered we are not the only one who have been eating chicken day after day, week after week this year, so this shall be post one of an ongoing series on the ways we eat chicken in the Elston household.

Tonight we had Chicken and Broccoli Stir Fry over white rice.  The first time we made this dish we did not have any soy sauce and so we had substituted Dale’s Marinade for soy sauce, Dale’s imparts quite a different flavor to the dish than does straight soy sauce, you should try it both ways.

Chicken and Broccoli over White Rice

The recipe we used to create our chicken and broccoli stir fry was derived from several recipes online for chicken and pork stir fry and is as follows:

Ingredients
1 pounds boneless skinless chicken breast (cut into 1/2 inch cubes)
1/2 tbsp red wine vinegar
4 tbsp soy sauce
1 c beef broth
2 tbsp white sugar
1 tsp ground ginger
2 tbsp cornstarch
6 c broccoli florets
1 c water
1 tbsp canola oil, divided
3 large cloves garlic, pressed

Instructions
In a medium bowl toss chicken with 2 tablespoons soy sauce and red wine vinegar until evenly coated.  Set aside.  In another bowl combine remaining soy sauce, beef broth, sugar, ginger and cornstarch.

Place broccoli in a large skillet over high heat with water.  Cover and steam until tender.  Drain and transfer to a plate, set aside.

Heat oil in same skillet over high heat until it sends up wisps of smoke.  Add chicken, stir-fry until cooked through.

Return broccoli to skillet and add garlic.  Stir-fry until garlic is fragrant (about 2 minutes).  Pour in broth mixture and cook until thickened, stirring constantly.  Serve immediately over white rice.

In order to the consistently great rice I use a Cuisinart 4 Cup rice cooker with a touch of canola oil in the bottom of the pan and use a 1 to 2 ratio of rice to water and a pinch of salt.  Great stir fry should be accompanied by great rice, every time.

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Every time I head out to Pantera Bread or Russ’ ( a local dutch shop ) I always end up getting the Cheese Broccoli soup so finally I decided to make my own, I gathered together a list of recipes online and concocted one uber recipe and here it is.

Emtpy bowl with spoon

You thought there would be something left?

Ingredients
1 tbsp butter or margarine (for sauteing onion)
1 medium onion chopped
1/2 c melted butter or margarine
1/4 c flour
1 qt half and half
1 qt chicken stock or broth
1 pound fresh broccoli (2 stalks in my case)
1 c carrot shredded
salt and pepper to taste
1 lb grated sharp cheddar
nutmeg to taste (optional)

Instructions
Saute onion in butter.  Set aside.  Whisk together melted butter and flour over medium heat for 3-5 minutes.  Add in half and half then chicken stock stirring constantly.  Simmer for 20 minutes.

Add in broccoli, carrots and onions.  Cook over low heat tell veggies are tender and soup has thickened, about 25 minutes.  Add salt and pepper.  Optionally pour soup into blender in batches  to puree before adding cheese.

Add cheese and nutmeg stir until well blended.

Cheese Broccoli Soup

A word of caution my roux became volcanic when I turned my back on it for even a brief second, be careful not to turn the heat up to high.

Another note next time I will most likely be using 1/2 lb mild and a 1/2 lb sharp cheddar as the soup was a little sharp for my taste, but good none the less.

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