Broccoli Dill Pasta Food

SALMON AND BROCCOLI PASTA WITH CREAMY DILL SAUCE

Steps:

• Bring a large saucepan of water to the boil (optionally add 1 teaspoon salt) and cook the pasta for the time indicated on the packet.
• Drain the pasta and keep warm.
• Cut the broccoli into florets and slice the mushrooms.
• Place the broccoli in a microwave safe dish, cover with plastic wrap and cook on high for 3 minutes or until the broccoli is just tender. Set aside.
• Saute the mushrooms in the extra butter until softened. Set aside.
• Pour one cup of milk into a large saucepan and add the butter, dill and parsley. Heat until the butter has melted.
• Add the fish (skin side down), cover with a lid and poach gently for about 6 minutes.
• Using a spatula, carefully turn the fish over and poach for a further 3 minutes until the salmon is cooked through and can be flaked with a fork.
• Remove the salmon from the pan (leave the poaching liquid in the pan) and carefully remove the skin. Discard the skin and break the salmon into flakes.
• Mix 1 tablespoon cornflour with the second cup of milk and add to the poaching liquid in the frying pan. Add salt to taste and stir over a low heat until the sauce has thickened.
• Add the pasta to the sauce and stir until well coated. Add in the broccoli and mushrooms then stir in the frozen peas.
• Stir over a low heat until piping hot and the peas have defrosted.
• Stir in the salmon and serve.

BROCCOLI-DILL PASTA

Steps:

• Bring a large pot of water to a boil over high heat.
• Prepare the umami powder: Grind the porcini in a spice grinder until pulverized, then transfer to a food processor. Add the remaining ingredients to the food processor and pulse until the mixture is broken down into a fine meal. Transfer to a jar or lidded container. (Makes about 1 1/4 cups.)
• Prepare the pasta: Season the boiling water with salt, then add the broccoli and cook until tender, 2 to 3 minutes. Use a slotted spoon to remove the broccoli, then rinse with cold water and gently pat dry with a clean kitchen towel. Add the pasta to the boiling water and cook until tender.
• While the pasta cooks, prepare the sauce: In the same food processor (no need to wash it out), combine the cooked broccoli, dill, garlic and 1/3 cup umami powder; process until finely chopped. With the machine running, slowly pour in the oil. Scrape down the sides of the food processor with a spatula, and blend again, then season to taste with salt, pepper and lemon juice.
• Reserve 1/2 cup pasta cooking water and drain the cooked pasta. Return the pasta to the pot, and toss with broccoli sauce, thinning with a splash of the reserved pasta water if needed to help coat the pasta. Season to taste with salt and pepper. Garnish with a sprinkle of umami powder and fresh dill.

BROCCOLI AND DILL RAITA SLAW

Steps:

• In a large bowl, whisk together all of the ingredients except the broccoli slaw, cranberries, and almonds. Taste for seasoning and adjust according to your palate.
• Add the slaw, cranberries, and almonds and gently toss. Chill before serving.
• Ginger-Garlic Paste:
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar; it should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir-fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

ROTINI WITH BROCCOLI

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the broccoli, and cook, uncovered, for 3 minutes. Remove the broccoli with a slotted spoon; set aside. Stir the rotini into the same pot, and return to a boil. Cook uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes. Drain.
• Heat olive oil in a skillet over medium heat; cook and stir the garlic and crushed red pepper for 1 minute. Stir in the broccoli, chicken broth, lemon juice, salt, and black pepper. Bring to a boil; reduce the heat to medium-low and simmer until the broccoli is tender, about 5 minutes. Stir in the drained pasta; cook over low heat for 1 minute. Stir in the Parmesan cheese.

BROCCOLI-PASTA SIDE DISH

Steps:

• Cut florets and tender parts of broccoli stems into bite-sized pieces. In a large skillet, saute broccoli with garlic, oil, butter, salt, pepper and cayenne over medium heat for about 10 minutes or until just tender, stirring frequently. Place hot pasta in a serving dish; top with the broccoli mixture. Sprinkle with cheese.

DILL-MARINATED BROCCOLI

Steps:

• Place broccoli in a large bowl or shallow dish. Whisk together remaining ingredients; add to broccoli and turn to coat. Cover and refrigerate 4 hours or overnight., To serve, drain broccoli, discarding marinade.

GARLIC SHRIMP AND BROCCOLI PASTA

Steps:

• Put the garlic and stock in a small sauce pan and bring to boil.
• Reduce the heat to low and cover.
• Simmer for about 20 minutes or until the garlic is soft enough to mash with a fork.
• Transfer the contents of the pan to a food processor or blender and puree until smooth.
• Set aside Bring large pot of water to boil.
• Add the pasta, stirring to make sure the strands don't stick together, and cook over high heat to desired tenderness.
• Meanwhile, put 1 Tbs of the water in a nonstick frying pan and bring to a boil over medium.
• Add the broccoli and onion, reduce the heat to low, cover, and cook for 3 minutes.
• Add the shrimp, dill, and the remaining Tbs of water.
• Stir, recover and cook for 4-5 minutes until shrimp is pink.
• Remove from heat When the pasta is done, drain and return it to the pot over very low heat.
• Add the garlic puree and mix well to coat the pasta.
• Add the broccoli shrimp mix and the seasonings.
• Toss together until well blended and serve immediately.