Broccoli-Basil Mac and Cheese

Broccoli-Basil Mac and Cheese

from www.101cookbooks.com

Ingredients :

1 small winter squash, peeled, seeded and cut into tiny chunks
olive oil
1 bunch of basil, stems removed
2 slices good brown bread, stale or dried out in the oven
1/2 a small head of broccoli, roughly chopped
4 tablespoons creme fraiche or sour cream
1 3/4 cups grated white cheddar cheese
1 3/4 cups grated gruyere cheese
a large handful of cherry tomatoes
3 cups dried (whole wheat) macaroni elbows

Preparation :

Preheat your oven to 400F / 200C with a rack in the middle. Put a large pot of water on to boil. Place the squash on a large baking sheet, drizzle with a bit of olive oil, sprinkle with salt and pepper, and bake for about 20-25 minutes, or until golden. In the meantime, pulse half the basil, all of the bread, the broccoli and a lug of olive oil in a food processor until you've got a fine crumb. It'll be a bit damp - that's o.k. Transfer to a small bowl and give the processor a rinse. In a separate bowl, combine the creme fraiche and grated cheeses. Place the cherry tomatoes in the food processor with the remaining basil. Pulse a couple times to break things up, then add to the creme fraiche mixture and stir well. Boil the pasta in well-salted water for a bit less time than the package suggests - you want it ever so slightly undercooked. Drain, reserving a big cup of the hot pasta water for later use. Return the hot pasta to the pan and add the cheese mixture to it. Add the squash and give it a good stir. Add pasta water to thin the sauce to the consistency of cream. It can be a bit runny as the pasta will soak it up in the oven. Transfer everything to a large baking dish or casserole. Sprinkle the green breadcrumbs evenly across the top and bake for 20 -25 minutes or until the topping is crunchy. Remove from the oven, and wait 10 minutes before serving.

Broccoli Salad

 Wendy Hall

• 1 Head Broccoli (cut into bite size pieces) 
• 1 cup raisins (can sub gold raisins or craisins) 
• 1 cup chopped red onion 
• 1 cup sunflower seeds 
• bacon bits (your own or the jar kind) 
• 1/3 cup miracle whip 
• 3 TB cider vinegar 
• 3 TB sugar 

Mix broccoli, raisins, onion, sunflower seed and set aside. In separate bowl mix miracle whip, vinegar, and sugar.

Just before serving add the dressing to the broccoli mixture stir well. Then add the bacon bits reserving a few for the top. Enjoy.

Anne's Quick Cheese Sauce

Ingredients:

• 1/2 stick butter
• 3/4 cup flour
• 2 cup milk
• 8 oz. sharp cheddar, cubed or shredded
• 1/4 cup Velveeta

Directions:

Over low heat in a large sauce pan melt butter, add flour and stir to make a thick paste. Add milk, whisking until smooth. Add cheeses and stir constantly over low heat until melted.

Put into a small pitcher (gravy boat) and serve over broccoli or other vegetables.

Many kids do not like the strong flavor of some vegetables and this cheese sauce is a great way to encourage them to try new things.

Broccoli Salad

This is a great salad to accompany any summer meal.

Ingredients:
4 cups of raw chopped into small bit sizes - broccoli tops and tender stems, peel medium to large stems (Broccoli Rabb can be substituted)
8 slices of bacon cooked and crumbled
¼ cup chopped red onion
¼ to ½ cup raisins (craisins and gold raisins can be substituted)
¾ cup your favorite mayonnaise

Dressing:
Miracle Whip (reg. mayo doesn’t taste as good)
2 T vinegar
¼ cup sugar

Mix ingredients together and let sit for 20 min. Pour over salad just before serving to keep broccoli crisp.

This recipe doubles well for large groups.

Blanched and Sautéed Broccoli with Oregano

1 bunch Broccoli*, cut into florets
2 Tbsp Olive Oil
1 small Onion, chopped
3 cloves Garlic (or 2 or 3 Garlic Scapes), chopped
1 Tbsp fresh Oragano leaves, chopped fine
1 Tbsp fresh Lemon Juice

1. Bring 2 cups Water and 2 tsp Salt to a boil. Add Broccoli and lower the heat. Simmer until broccoli head is just tender in the middle, 3 - 5 minutes. Drain, reserving 1 cup of the cooking liquid.

2. Heat 1 Tbsp Olive Oil in a large sauté pan on medium. When oil shimmers, add Onion. Cook, stirring often, until onion begins to brown, 5 - 6 minutes. Stir in Garlic and cook another minute.

3. Add Broccoli, stir to coat with the onion and garlic, and Sauté 3 - 4 minutes.

4. Pour in the cup of reserved cooking liquid and add the Oregano and Lemon Juice. Simmer 5 - 10 minutes, until broccoli is very tender. Salt and pepper to taste.

Serves 2 - 4 Prep time 15 minutes Total 30 minutes.

* Pre-soak new broccoli in salted water for 1/2 hour, then rinse in fresh cold water and store in a closed container in your vegetable crisper for up to a week. Broccoli contains some 3% protein and is one of the richest vegetable sources of calcium, iron and magnesium. Broccoli is very rich in vitamins A and C.