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Pasta, Creamy Angel Hair with Shrimp & Broccoli

Pasta, Creamy Angel Hair with Shrimp & Broccoli

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Yield: 2 Servings

Scott Nowell

A simple pasta dish with lots of room for variation. With a flavor profile like creamy shrimp scampi, you could use other pastas, proteins, and vegetables to soot your mood.

  • oz broccoli florets
  • 12lb raw shrimp, shelled and deveined
  • 6oz angel hair pasta
  • 4TBS olive oil, divided
  • 2TBS butter
  • 1TBS garlic, minced
  • 6oz heavy cream
  • 1TBS parsley, chopped
  • Kosher salt & pepper

Heat 4 quarts of water in a large pan. When water boils, add a strong TBS of Kosher salt.

Broccoli/vegetable:

Add broccoli to salted water and boil until just tender, for about 2 minutes. Using a sieve or spider, transfer the broccoli to a medium bowl. Add some cold water to stop cooking and then drain broccoli.

Pasta:

Add the angel hair or other pasta to the boiling water and cook until just al dente. Reserve 1 cup of pasta water. Drain the pasta.

Final:

Return the pan to the heat and reduce the heat to medium. Add 2 TBS olive oil, 2 TBS butter, shrimp and garlic to pan. Sauté for 2 minutes and return the pasta to the pan. Add the broccoli and cream to the pan. Mix well and add some reserved pasta water if the sauce is too thick. The pasta should not be too dry.

Season to taste with salt and pepper. Remove to a serving bowl and garnish with parsley.

Shrimp Chop Suey

Shrimp Chop Suey

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Yield: 4 to 6

Cook! Stacey Cook

Shrimp, broccoli, zucchini and mixed vegetable stir fry.
Prep: 10 Cook: 10

Prep:
3 slices of ginger
3 cloves of garlic, minced
4 oz zucchini, halved lengthwise and sliced on a diagonal into thick slices
3 oz celery, sliced on a diagonal into thick slices
6 oz cabbage, cut into 2-inch pieces, separated
3 oz broccoli, cut into bite sized florets
2 oz carrot, sliced lengthwise into thin slices, about 2-inches long

Marinate:
12 oz peeled shrimp
pinch salt
pinch sugar
pinch white pepper powder
1 tsp cornstarch
1 tsp water, mix evenly, add
1 tsp sesame oil, mix

Slurry:
1/2 cup water
3/4 tsp cornstarch


Cook:
Heat skillet over medium high heat, add
1 TBS oil, when hot, add
pinch sugar
pinch salt, add
Broccoli
Carrots
Celery, stir fry for about 40 seconds, add
1 tsp Shaoxing rice wine, stir fry until evaporated, remove to plate.

Add:
1 TBS oil, when hot, add
pinch sugar
pinch salt, add
Cabbage
Zucchini, stir fry for about 30 seconds, add
1 tsp rice wine stir fry until evaporated, remove to plate.

Add:
1 TBS oil, when hot, add
Ginger slices
Marinated shrimp, spread to a single layer and pan fry until bottoms are browned.
Flip over and pan fry other side. During this browning, add
Minced garlic to pan and stir until coated with oil. Add
1 tsp rice wine and cook until evaporated,

Add:
2 tsp oyster sauce
1 tsp dark soy sauce, stir fry to coat evenly, add
Slurry, BTB to thicken, return all vegetables to pan and toss to mix.
Serve.

Hoisin Shrimp and Broccoli

Hoisin Shrimp and Broccoli

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Yield: 1-2

LKK

Yum. Shrimp, broccoli and hoisin. What a treat.

  • 1TBS oil
  • 1TBS ginger, minced
  • 1TBS garlic, minced
  • 4cups broccoli florets
  • 1½lbs shrimp, shelled and deveined
  • sliced scallion, for garnish
  • sesame seeds, for garnish

Seasoning:

  • ¼cup hoisin sauce
  • salt, to taste
  • black pepper, to taste


Mise, Mise, Mise, get your mise together! This means me! This happens so fast, that you must get everything prepped and measured before cooking starts.

Heat oil in a wok over medium-high heat. Once hot, add minced ginger and minced garlic. Sauté for 30 seconds then add the broccoli. Cook the broccoli until tender, for about 3 minutes, stirring constantly.

Add shrimp and stir fry until they just begin to turn pink, about 2 minutes.

Stir in the Lee Kum Kee Hoisin Sauce and season with salt and pepper. Continue to cook until the shrimp and broccoli are fully coated in the sauce for about 1-2 minutes.

Garnish with sliced scallions and sesame seeds. Enjoy!

Shortcut General Tso’s Chicken

Shortcut General Tso’s Chicken

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Yield: 4

Adapted from: Woks of Life

Ground chicken is the key to making Shortcut General Tso’s Chicken that cuts out chopping and deep-frying steps without compromising flavor!
Prep: 20 Cook: 15

For the chicken:

  • 1lb ground chicken
  • 2tsp Shaoxing wine
  • ¼tsp salt
  • ¼tsp ground white pepper
  • ½tsp sesame oil
  • 2TBS AP flour
  • ⅓cup cornstarch

For the sauce:

  • ⅓cup low sodium chicken stock
  • 3½TBS brown sugar
  • 1TBS light soy sauce
  • 2½tsp rice vinegar
  • 1tsp dark soy sauce

For the rest of the dish:

  • 3cups broccoli florets (about 8 oz)
  • 4TBS neutral oil
  • 3-5dried red chili peppers (optional)
  • 2cloves garlic (minced)

In a medium bowl, mix the ground chicken with the Shaoxing wine, salt, white pepper, and sesame oil. Set aside to marinate while you prep the other ingredients. (Or if making ahead, cover and refrigerate overnight.)

Make the sauce:

To a measuring cup, add the chicken stock, brown sugar, light soy sauce, rice vinegar, and dark soy sauce. Set aside. Set water to boil for steaming the broccoli.

While that’s happening, add the flour and cornstarch to a shallow dish, stirring with a fork or whisk to combine. Break up the ground chicken into pieces on top of the cornstarch, then use your fingers to break up the ground chicken into nuggets/large chunks and toss them in the cornstarch flour mixture.

Heat your wok or skillet over high heat. Add the oil and ground chicken in a single layer and fry until golden. Once a golden crust has formed, use a wok spatula to flip the chicken and let it brown once more undisturbed. Repeat until the chicken is uniformly seared. Remove from the wok, leaving behind any oil.

Add the broccoli to the steamer and steam for 5-6 minutes until crisp tender.

With the heat on medium-high, add the red chili peppers and cook for 1 minute. Add the garlic and cook for another 30 seconds to a minute.

Stir up your sauce and add it to the pan. Bring to a simmer. Add the chicken, toss until the chicken is coated and the sauce is caramelized and sticky. There should be very little standing sauce.

Serve immediately with the steamed broccoli and steamed rice!

Beef and Broccoli 2

Beef and Broccoli 2

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Yield: 4

Adapted from: Cook! Stacey Cook


Prep:
4 cloves of garlic, minced
10 oz broccoli, cut into florets
3 slices of ginger

Marinate Beef:
10-12 oz beef steak, cut across grain into thin slices
½ tsp soy sauce
3 tsp dark soy sauce
1½ tsp oyster sauce
1 tsp sugar
¾ tsp baking soda
¼ tsp black pepper
5 tsp corn starch
8 tsp water, mix until water absorbed, add
4 tsp oil, mix

Cook Broccoli:
Heat a large skillet or wok over medium-high heat. Add
1 TBS oil, add
ginger slices
Broccoli florets, stir fry until coated with oil, add
1 TBS Shaoxing wine
⅛ tsp sugar
⅛ tsp salt
½ cup water, cover, cook for 30 seconds, remove to plate.

Cook Beef:
Add
1 TBS oil,
Marinated beef, spread out and pan fry on one side, add
Minced garlic and flip beef to brown on the other side until 50% cooked. Add
1 TBS Shaoxing wine, cook until evaporated. Add
2 tsp dark soy sauce
1 tsp oyster sauce
1 tsp sugar
⅓ cup water, cook until sauce thickens. Turn off heat.

Finish:
Return Broccoli to pan. Add
¼ tsp black pepper, mix
Serve with steamed rice.

Super Greens (Panda Express CC)

Super Greens (Panda Express CC)

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Yield: 4

Adapted from: Woks of Life

Panda Express Super Greens (a mix of kale, cabbage, and broccoli) is a beloved side dish from the popular chain. Here’s how to make it!

Note: Original probably doesn’t have oyster sauce, but it was quite good and less salty than original.
Prep: 30 Cook: 10

  • 5cups green cabbage, roughly chopped
  • 4cups curly kale (stems removed, roughly chopped or torn, then kneaded to tenderize)
  • 3cups broccoli florets
  • 3TBS neutral oil
  • 5large cloves garlic, roughly chopped or sliced
  • ½tsp salt
  • ¼-½cup water
  • 1TBS oyster sauce


Prep:
Wash and prepare your cabbage, kale, and broccoli. Soak the vegetables in a large stainless-steel mixing bowl of cold water, changing out the water 1-3x and letting the vegetables drain in a colander while you prepare the other ingredients.

Heat your wok or large/deep skillet over high heat. When it starts to lightly smoke, add the oil, followed by the broccoli. Cook for 1-2 minutes.

Add the garlic, followed by both the cabbage and kale. Stir to combine, and sprinkle with salt. Stir-fry, using your wok spatula to mix the vegetables so they get contact with the hot sides of the wok.

As the liquid starts to dry out, pile the vegetables in the center of the wok, add a ¼-½ cup of water. If your pan has trouble maintaining high heat, stick to the low end of the range. Cover and let steam for 2 minutes.

Add the oyster sauce, if using. Stir to combine and salt to taste once again if needed. If you like your vegetables more well-done, cook for another minute or so.

Transfer to a plate and serve.

Chicken & Broccoli Casserole

Chicken & Broccoli Casserole

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Yield: 8 to 10

Adapted from: Delish

Chicken and broccoli casserole is a meal that many people grew up eating, and this recipe will make you feel like a kid again. This creamy, cheesy, Ritz cracker-topped casserole is packed with chicken, rice, and freshly blanched broccoli with the quintessential cream of mushroom soup.

Notes: With bread, salad and dessert, total cost is approximately $35.

Oven only method takes longer than expected to cook the rice. Do the initial cook of the rice and sauce on the stove top and then mix with the chicken & broccoli and put in casserole dish.
The original recipe also called for sautéing the chicken with Lawry’s Seasoned Salt. I used plain salt and don’t see any need for the Lawry’s. Certainly an option though
Prep: 10 Cook: 90

  • 4TBS unsalted butter, divided, plus more for greasing
  • 24oz cooked Chicken Breasts. I used sous vide to get nice tender chicken
  • 1TBS AP salt (use Lawry’s Seasoned Salt on chicken instead of regular salt during cooking)
  • 2TBS neutral oil
  • 1large yellow onion, finely chopped
  • Kosher salt
  • 4garlic cloves, finely chopped
  • 1½cups long-grain white rice, rinsed
  • 3½cups chicken broth
  • 2(10-oz) cans cream of mushroom soup
  • 2heads of broccoli, cut into florets
  • 1½cups crushed Ritz crackers
  • ¼tsp garlic powder
  • ¼tsp freshly ground black pepper
  • 1½cups shredded cheddar, divided


Prepare chicken:

Shred or cut cooked chicken into bite sized pieces.

Prepare Broccoli:

Fill a medium saucepan with water and bring it to a boil, than salt the water.

Place ice cubes in a medium bowl and fill with cold water.

Cook broccoli in boiling salted water, stirring occasionally, until bright green and slightly softened, 2 to 3 minutes. Transfer broccoli to ice water to stop cooking. Drain and transfer broccoli to a bowl with chicken, season with ½ tsp salt. Cover and refrigerate if not making casserole the same day.

Stovetop Rice Cooking:
In a large pot over medium heat, melt 2 TBS butter. Add onion, season with ½ tsp salt. Cook, stirring occasionally, until onion begins to soften, for about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add 1½ cups rinsed rice and stir to combine. Cook, stirring frequently, until rice is lightly toasted, 2 to 3 minutes. Add 3½ cups of broth and scrape any browned bits from bottom of pot. Bring to a boil.

Stir in 2 cans of cream of mushroom soup. Set heat to simmer or low, cover and cook, stirring after 15 minutes, cook until rice is almost completely cooked through, 20 to 30 minutes total.

Preheat oven to 375°F.

Grease a 13″ x 9″ baking dish with butter.

Prepare cracker topping:
In a medium heatproof bowl, microwave 2 to 4 TBS butter until melted, about 30 seconds. Add 1½ cup (1 sleave) crushed Ritz crackers, ¼ tsp garlic powder, ¼ tsp pepper, and ½ cup cheese and toss with a fork to combine.

Finish:
Add chicken and 1/2 to 1 cup of water to skillet, cover and heat over medium heat until water is boiling. Add broccoli to skillet on top of chicken, cover and heat for 1 minute, turn off heat.  Set covered pan aside until rice is done. Drain water from skillet and add chicken and broccoli and remaining 1 cup of cheese to casserole dish, pour rice and sauce over and mix to distribute. Top with cracker topping.

Place casserole in oven, uncovered, and bake for 10 to 15 minutes more, until bubbling slowly and topping is slightly browned. Let cool for 10 minutes and serve.


Storage and re-heating:
Let casserole cool to under 90°F, then cover and refrigerate for up to 3 days.
Remove from refrigerator, cover with foil and heat in a 350°F oven for 20 to 30 minutes. Remove foil and heat uncovered for 10 to 20 minutes, until contents are hot and topping is browned.

Seared Steak & Ranch Butter

Seared Steak & Ranch Butter

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with BBQ-Spiced Potatoes and Broccoli

Yield: 2

Adapted from: Dinnerly

Creamy, tangy, and oniony sauce made by combining ranch seasoning with softened butter. It creates the perfect sauce for these seared steaks and roasted BBQ-spiced potatoes.
Cook: 20 to 30

  • 12oz potatoes
  • 8oz broccoli
  • 2scallions
  • 1tsp ranch seasoning
  • 1tsp BBQ spice blend
  • 10oz sirloin steak
  • salt & pepper
  • 1tsp cooking oil
  • butter


Prep ingredients:

Preheat oven to 450°F with a rack in the center. Scrub potatoes, then cut into ¾-inch pieces. Cut broccoli into florets and wash. Trim ends from scallions and thinly slice, keeping dark greens separate. Set aside 3 TBS butter to soften at room temperature until steps 4 and 5.

Roast potatoes:

On a rimmed baking sheet, toss potatoes and broccoli with 1 TBS oil and a pinch each of salt and pepper. Roast on the center oven rack until tender and golden-brown, tossing halfway through cooking time, about 30 minutes.

Cook steaks:

Pat steaks dry and season all over with salt and pepper. Heat 2 tsp oil in a large skillet over medium-high. Add steaks, cook until well browned and medium-rare, 3–4 minutes per side (or longer for desired doneness). Transfer to a cutting board to rest.

Make ranch butter:

In a small bowl, stir to combine ranch seasoning and 2 TBS of the softened butter. Season to taste with salt and pepper.

Finish & serve:

Once potatoes are roasted, remove from oven and carefully toss potatoes only directly with BBQ spice blend, scallion whites and light greens, and remaining softened butter. Slice steak, if desired, then spoon or brush ranch butter over top. Serve seared steak and ranch butter with BBQ potatoes and broccoli alongside. Sprinkle scallion dark greens over top. Enjoy!

Sirloin Steak & Roasted Garlic Pan Sauce

Sirloin Steak & Roasted Garlic Pan Sauce

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with Mashed Potatoes & Broccoli

Yield: 2

Adapted from: Hello Fresh

Roasted garlic and rich beef demi-glace mingle with the fond to create a condiment you’ll want to drizzle over just about everything… especially the chive-flecked mashed potatoes and roasted broccoli on the side.
Prep: 5 Cook: 40

  • 12oz Yukon gold potatoes
  • 8oz broccoli florets
  • 6TBS sour cream
  • 1oz beef demi-glace
  • ¼oz chives
  • 1clove garlic
  • 14oz sirloin steak
  • salt & pepper
  • olive oil
  • cooking oil
  • butter


Prep:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Cut broccoli florets into bite-size pieces if necessary. Dice potatoes into ½-inch pieces. Thinly slice chives.

Peel garlic. Place the whole clove in the center of a small piece of foil, drizzle with olive oil and season with salt and pepper. Cinch into a packet.

Roast garlic & broccoli:

Place garlic foil packet on a baking sheet.

Toss broccoli on same sheet with a drizzle of oil, salt, and pepper.

Roast on middle rack until browned and tender, 15-20 minutes.

Make mashed potatoes:

Meanwhile, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream, salt, and pepper until smooth and creamy, adding reserved potato cooking liquid a splash at a time as needed.

Keep covered off heat until ready to serve.

Cook steak:

While potatoes cook, pat steak very dry with paper towels, season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat.

Add steak and cook to desired doneness, 5- to 7-minutes per side.

Turn off heat, transfer steak to a cutting board to rest for at least 5 minutes. Wipe out pan.

Make sauce:

Once garlic is done, carefully transfer to a cutting board and mash with a fork until smooth.

Melt 1 TBS butter in pan used for steak over medium heat. Add mashed garlic (start with half and add more to taste), cook for 1 minute.

Stir in demi-glace and ¼ cup water. Simmer until slightly thickened, 1- to 2-minutes. Turn off heat.

Stir in another 1 TBS butter and any resting juices from steak. Season with salt and pepper.

Finish & serve:

Slice steak against the grain. Fold half the chives into mashed potatoes.

Divide potatoes, broccoli, and steak between plates. Top steak and potatoes with sauce. Garnish with remaining chives and serve.

Pasta, Dijon Onion Crunch Salmon

Pasta, Dijon Onion Crunch Salmon

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with Lemony Broccoli Spaghetti

Yield: 2

Adapted from: Hello Fresh

Salmon brushed with mustard, melty Italian blend cheeses and crispy fried onions. Add a lemony, extra creamy broccoli spaghetti on the side
Prep: 10 Cook: 35

  • 8oz broccoli florets
  • 1lemon
  • 1tsp garlic powder
  • 2TBS cream cheese
  • 1oz crispy fried onions
  • ½cup Italian cheese blend
  • 6oz spaghetti
  • 10oz salmon
  • 2tsp Dijon mustard
  • 1oz cheese roux concentrate
  • 2TBS garlic herb butter
  • 1tsp chili flakes
  • salt & pepper
  • 1tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Bring a large pot of heavily salted water to a boil. Wash and dry produce.

Cut broccoli into bite-size pieces. Finely crush crispy onions in their package

Tip: Once crushed, crispy onions should resemble breadcrumbs.

Roughly chop half the Italian cheese blend. Zest and quarter lemon.

Cook pasta & broccoli:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, 7 minutes.

Add broccoli to pot with pasta and cook until broccoli is bright green and tender, and pasta is al dente, 2- to 4-minutes more.

Reserve 1½ cups pasta cooking water, then drain. (Keep empty pot handy for making sauce.)

Cook salmon:

While pasta cooks, in a small bowl, combine crispy onions and chopped cheese.

Pat salmon dry with paper towels and season all over with half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Place salmon, skin side down, on an oiled baking sheet, evenly brush top with mustard. Mound with crispy onion mixture, pressing lightly to adhere. (No need to coat the undersides.)

Roast salmon on top rack until crust is golden and salmon is cooked through, 8-10 minutes.

Start sauce:

Heat empty pot used for pasta over medium heat. Add 1 cup reserved pasta cooking water, cheese roux, and remaining garlic powder and whisk until combined. Cook, whisking, until slightly thickened, 2- to 3-minutes.

Reduce heat to medium low and whisk in cream cheese until melted and combined, 1 minute.

Finish sauce & pasta:

To pot with sauce, add drained spaghetti and broccoli, garlic herb butter, half the lemon zest, remaining Italian cheese blend, 1 TBS plain butter, a big squeeze of lemon juice, and a pinch of chili flakes. Cook, stirring, until butter melts and pasta is coated in a creamy sauce, 1 minute.

Tip: If needed, stir in more reserved pasta cooking water a splash at a time.

Taste and season with salt, pepper, and more lemon juice if desired.

Serve:

Divide pasta between bowls. Top with salmon and sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.