I’m always on the look out for a new family favorite. I really enjoyed this dish. Ethan thought it was too spicy and Thomas is not a huge fan of garlic. I guess this won’t be gracing our table as often as this or this, but I will be sure to make it for myself from time to time. If you are in the mood for some delicious pasta, give it a whirl.
Here’s a way to use up the stalks of broccoli that we usually just toss into the compost.
The sliced stalks along with chopped garlic and a pinch of red pepper flakes are sautéed in olive oil. This is combined with cooked broccoli and spaghetti to make a delicious main course. And go right ahead and add lemon chicken breast to the mix. You’ll be happy you did.
Broccoli and Garlic Pasta
Print Broccoli & Garlic Pasta Recipe
- Large bunch of broccoli, cut into florets and the stalks sliced
- 3 cloves garlic, chopped
- Half pound of spaghetti (half a box)
- Pinch of red pepper flakes
- 2 Tbs. olive oil
- Juice of a lemon
- 2 Tbs. parmesan cheese
Place the broccoli florets into a large pot of boiling water. Cook for 3 to 4 minutes. Remove florets from water with a slotted spoon and place in a colander. Run cold water over broccoli. This will stop the cooking process. Remove the florets and pat dry.
Place the spaghetti into the same pot of boiling water. Cook until al dente, according to package.
Sauté the garlic, sliced broccoli stalks and red pepper flakes in olive oil. Cook on medium low about 7 minutes. Add broccoli florets and stir to coat with olive oil.
Drain the pasta and add to the broccoli mixture. Stir to coat with the olive oil. Increase heat to medium-high and season with salt and pepper. Pour lemon juice and mix to combine. Sprinkle with parmesan cheese.
“I want a lemon dessert”. That’s all I need to hear and I’m off searching for the perfect lemony treat.
My search produced this lemon raspberry treasure. I wanted to use my new doughnut pan but it turns out that this batter is just too delicate for doughnuts. I used the rest of the batter in a cake pan. You could use a loaf pan or make muffins instead.
It is easily the most moist, tender and delicious lemon dessert I have ever had…I HAVE EVER HAD!
Lemon Raspberry Cake
(Adapted from kitchen confidante)
For the cake
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk
- 1 cup sugar
- 2 eggs
- 2 tsp grated lemon zest
- 1/2 tsp vanilla
- 1/3 cup canola oil
- juice of a lemon
For raspberry topping
- 1 cup fresh or frozen raspberries
- 2 Tbs. sugar
- 3 Tbs. water
Preheat oven to 350F. Grease your choice of pan. Sift flour, baking powder and salt. Combine milk, sugar, eggs, lemon zest, vanilla, oil and lemon juice in another bowl until completely mixed. Stir in flour mixture until combined.
Pour into your choice of pan. Place raspberries, sugar and water into a blender and puree. Strain the mixture to remove those pesky seeds. Dot the top of the cake with the raspberry mixture and swirl to incorporate. You will have leftover raspberry sauce. (could be used with waffles or pancakes)
If using a cake or loaf pan, bake until toothpick inserted in center comes out clean, about 20-30 minutes (maybe longer)
Get ready for a slice of heaven.
I needed lemon zest and juice for my last TWD post. So, I bought a bag of lemons because it was cheaper than buyer individual ones and also my husband loves the scent of lemons. It’s aromatherapy at it’s best. I recently read that in Japan the essential oil of lemon is diffused through the air systems of offices and factories because it increases concentration and the ability to memorize. Research shows that the aroma of lemon is relaxing to brain waves, which improves concentration. Smelling lemon can be helpful when making decisions because it seems to stimulate the mind while calming your emotions. Lemon aromatherapy=goodness.
I knew I would be making a lemon dessert with some of these babies, but my dilemma was what to make? I decided on lemon squares. This was my first attempt at the delicious combination of the buttery crust and heavenly lemon topping. As with most desserts, there are a plethora of recipes on the internet and throughout cookbooks. I tend to want to make my desserts a little on the healthier and ”wholesome” side.
I found a recipe in The American Heart Association Low-fat & Luscious Desserts cookbook. This was a book that I had checked out of our local library during one of our weekly visits. I knew this was one that I just had to have on my shelves at home. I’ve made several of the recipes to rave reviews from my family. This recipe was called lemony lime squares. I just omitted the limes.
Here is what I did:
Preheat the oven to 350F. Grease an 8 inch baking dish.
Combine the following in a medium bowl.
- 1 cup flour
- 1/4 cup sugar
- 1/4 cup chopped almonds
- 1/4 cup margarine
Beat with an electric mixer on medium until mixture is crumbly. Press evenly on bottom of baking dish.
Bake for 15 minutes.
Meanwhile, in same bowl, beat the following ingredients on medium for 2 minutes.
- 2/3 cup sugar
- 2 eggs
- 2 Tbs flour
- the zest of 1 1/2 regular sized lemons
- the juice of 1 1/2 regular sized lemons
- 1/2 tsp baking powder
Pour this thin mixture over the hot crust.
Bake for 20 minutes or until topping is set. Let cool on a rack for 30 minutes before cutting into squares. Dust with 2 Tbs confectioners’ sugar just before serving.
Makes 16 squares containing approximately 111 calories, 2 grams of protein, 20 grams of carbohydrates and 3 grams of total fat.
Lemons are high in ascorbic acid and vitamin C. The uses for a lemon are seemingly infinate.
- used in drinks, like lemonade
- the prevention of scurvy
- used in marinades
- a great tenderizer
- used in short term preservation
- as a garnish
- aromatherapy (enhances mood)
- has antibacterial compounds
- used in many cleaning products
- powering small digital watches
- most importantly, used in lemon desserts.
This weekend gave us rainy weather, an incessantly coughing child and a lemon loaf.
(Recipe adapted from marthastewart.com)
4 Tbs butter, softened
3/4 cup granulated sugar
1 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
3 Tbs lemon juice
zest of 2 lemons
1/4 cup skim milk
Preheat the oven to 350F. Grease a loaf pan generously with butter.
Combine flour, salt and baking soda, set aside. Combine milk and lemon juice, set aside.
In a medium bowl, cream butter and sugar until light and fluffy. Add the eggs and zest.
Stir in half the flour mixture then half the milk mixture, stirring well after each addition. Continue with remaining mixtures.
Bake 30-35 minutes.
While loaf is baking, combine 1/2 cup confectioners sugar and 2 Tbs lemon juice. Drizzle glaze over loaf after it has cooled slightly.