Garlic Parmesan Edemame

Garlic Parmesan Edamame
Serves 4

1 (16 oz) pkg frozen edamame in shell
1/2 c extra-virgin olive oil
4 cloves garlic, minced
1/2 c Italian-seasoned bread crumbs
1/2 c freshly grated Parmesan cheese
salt to taste

Steam edamame in microwave until slightly warm and not frozen. (You can do this one of 2 ways - I have a microwave steamer that I use, or even easier is throwing the edamame in a ziploc bag with about a tbsp of water, sealing it, leaving a small opening for steam, and heating it on high for 2 minutes) Drain and set aside.

In a small food processor, combine olive oil and garlic. Process until well-combined. Heat a wok over medium high heat. Add edamame and toss for a few seconds. Add garlic oil and saute for a minute or two, stirring constantly. Add breadcrumbs, Parmesan, and salt and toss until well coated. Serve immediately.

Santa Fe Lime Rice

{Santa Fe lime rice}

1 cup rice, either long grain or basmati

2 cups chicken broth

1/4 tsp salt

1/4 tsp garlic powder

juice of 1/2 lime

2 TBSP butter

1/4 tsp cumin

1/3 cup cilantro

melt butter in a pot & add all seasonings & cilantro. add rice & cook over medium heat for 2 minutes stirring constantly. add stock & lime juice return to simmer, turn to heat to low. cover & cook about 30 minutes.

set aside.

Broccoli, Cheese, and Rice Casserole

Broccoli, Cheese, and Rice Casserole

Ingredients

• 2 (10 ounce) boxes frozen chopped broccoli, thawed

• 2 cups cooked rice
• 8 ounces shredded cheddar cheese
• 2 (10 3/4 ounce) cans cream of chicken soup (or you use 1 can each cream of chicken and cream of mushroom)
• 1 small onion, chopped
• butter

Directions

1. Cook onion in butter in large skillet until done.

2. Add remaining ingredients and cook just until cheese is melted.

3. Put in 2 quart casserole dish.

4. Bake at 350 for 1 hour.

5. To make ahead and freeze: Mix all ingredients together (start with your rice cooked, not raw) and spoon into two or even three smaller casserole dishes, cover, label and freeze. If you thaw overnight, just cook the one hour. If cooking from frozen state, add ten minutes or so, check for doneness. Many thanks to Tornado Ali, for her wonderful tips for freezing this.

TIP - I didn't heat this up prior to cooking. I mixed all ingredients in a bowl and the hot rice warmed everything up enough to mix. Made 3 small casseroles. Used 1 can of cream of mushroom and 1 can of cream of chicken. I added 2 minced cloves of garlic instead of onions.

Quinoa Salad

Quinoa (pronounced KEEN-wah) is a whole grain that looks really funny once it's cooked but is super good for you. This is a great salad to bring to a BBQ as a side. It’s really refreshing and did I mention really good for you? Lot’s of fiber, protein, and iron. It tastes great too! I buy mine at Trader Joe's but I've seen it at Costco and some local grocery stores near the dried rice.

Ingredients:
1C quinoa
2 C water
1 med tomato cut into 1/2 in. cubes
4 to 6 green onions, finely chopped
1 med cucumber, peeled and cut into 1/2 in. cubes
1 small red pepper seeded and cut into 1/2 in pieces
1/4 to 1/2 C finely chopped fresh cilantro
1/3 C freshly squeezed lemon juice
1/4 C extra virgin olive oil
1 1/4 teas. salt

Rinse quinoa thoroughly. I just put the 1 cup of quinoa in the pot I’m going to use to cook it and add enough water to cover and swish it around with my fingers. Slowly drain the water out trying not lose too much quinoa. Repeat this at least one more time. Cook quinoa per directions on package (should be 1 cup quinoa to 2 cups water). Remove from heat, fluff, and allow to cool for about 30 minutes. Add the chopped ingredients. Mix lemon and EVOO together and pour over quinoa and veggies. Salt to taste. This is best when it’s been chilled in the fridge for at least 2 to 4 hours. The longer the flavors mingle the better.

Parmesan Roasted Broccoli

Now I am about to change your vegetable life with this recipe. I have made it multiple times and NEVER knew broccoli could taste like this. I am telling you to try this. Try it today. You will die and go to heaven, come back to life and make it again. Promise. I got this recipe from the Barefoot Contessa. Bless you Ina and your multi-million dollar house in the Hamptons.

Parmesan Roasted Broccoli

4-5 lbs broccoli
4-5 garlic cloves, peeled and thinly sliced
6 1/2 tablespoons extra virgin olive oil, divided
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated parmesan cheese
2 tablespoons finely sliced fresh basil leaves (about 12 leaves)

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces so you have medium to small florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer.
Toss the garlic over the broccoli and drizzle with 5 tablespoons of the olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes at 400, until crisp-tender and the tips of some of the florets are browned. Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.


My tips - If you wash your broccoli first make sure it is completely dry before you roast it. In my oven it takes about 15 minutes to roast. Watch it and see what happens. I used minced garlic (because I'm lazy) and it burned too quickly but still tasted good to me. I love lemon flavor A LOT but if you aren't into that much lemon flavor use less zest or juice but please use fresh lemon juice it really does make a huge difference. I didn't use the pine nuts or basil in mine and it was still delicious (aka YUMLISH). It may seem like a lot of steps at first but after you make it once you'll see how easy it is and the next time it will be a snap. And yes there will be a next time. I half this recipe but honestly it's never enough.