Broccoli and Pine Nut Pasta

This has only 6 ingredients, is very healthy, fast and easy...perfect for the busy family. This serves 4 generous bowls as a main or 6-8 serves if using as a side dish.

Ingredients:

• 300g pasta of your choice
• 400g broccoli (florets and stalks, finely cut)
• 100g pine nuts (toasted)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup parmesan cheese
• Salt & pepper to taste

Method:

1. Boil pasta of your choice as per instructions
2. Boil the broccoli in salted water for 4-6 minutes, drain, but leave 1/4 cup water aside
3. Place the cooked pasta and broccoli into a large bowl, add the reserved water, toasted pine nuts, garlic, olive oil, parmesan cheese and salt & pepper and mix well
4. Serve while hot.
5. Nice served with crusty bread. D-E-L-icious  XD

Chicken Teriyaki with Broccoli

I’ve made this dish many times now and we all love it - even my fussy 10 year old! It’s very quick, easy and healthy. It serves 4 and is lovely served with jasmine rice.

Ingredients:

• Canola oil spray
• 1 garlic clove, crushed
• 4 small lean chicken breasts (about 500g) cut into 3cm cubes
• 4 shallots, ends trimmed, thinly sliced
• 1/4 cup chicken stock
• 1/4 cup teriyaki sauce
• 400g broccoli florets and stems cut into 2cm pieces
• 2 cups boiled unsalted rice

Method:

1. Cook the rice and keep it warm
2. Heat wok or large non-stick frying pan over medium-high heat
3. Spray with oil
4. Add garlic and cook, stirring for 1 minute
5. Increase heat to high and add chicken
6. Stir fry for 4 minutes, turning chicken pieces over half way
7. Add shallots and broccoli and cook for 1 minute
8. Add stock and teriyaki sauce
9. Simmer over medium heat for 3 minutes or until chicken is just cooked through
10. Season to taste with salt & pepper
11. Spoon cooked rice into bowls
12. Spoon over the chicken and broccoli and drizzle with sauce
13. Serve immediately

Note: I like to toast some sesame seeds in the wok before the stir fry, put them aside to cool and then garnish the chicken once it’s in the bowl…D-E-L-icious XD

Challenge 1: Broccoli, Potato and Coriander Soup

Ingredients:

• 500g broccoli florets and stalks, chopped
• Cooking spray oil
• 2 onions, peeled and chopped
• 2 garlic cloves, peeled and chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 750g potatoes, peeled and chopped
• 2 small chicken stock cubes
• 1 litre of water
• 375ml skim milk
• 3 tablespoons finely chopped coriander.

Method:

1. Lightly spray the base of a large saucepan with oil, then place over medium heat and add onion and garlic
2. Add 1 tablespoon of water to prevent sticking, cover and cook, stirring occasionally over a low heat for 5 minutes, or until the onion has softened and is lightly golden
3. Add ground cumin and ground coriander and cook for 2 minutes
4. Add the potato and broccoli to the pan, stir well and add the stock cubes with 1 litre of water
5. Slowly bring to the boil, reduce heat, cover and simmer over a low heat for 20 minutes, or until vegetables are tender
6. Allow to cool slightly then blend the soup in batches in a food processor/blender until smooth
7. Return to the saucepan and stir in the milk
8. Slowly reheat, without boiling
9. Stir in the chopped coriander and season before serving.

Now this recipe is as per the book, HOWEVER I had to make some adjustments. I was out of cumin, so added smoky paprika and turmeric instead. We found the soup quite bland and needed to add lots of salt and pepper and extra coriander.

Preparation Time: 15 minutes

Cooking time: 30 minutes

Serves: 6

Score: 2.5 stars out of 5.

Comment: Probably won't make it again!