This simple, one pot meal is a real crowd pleaser. Cheap & easy (like some people I know) you’ll have this prepared in no time. Step one is to coarsely chop a ton of fresh garlic and a bunch of fresh broccoli rabe (if you find yellow flowers on the broccoli rabe, it’s not fresh). Bring about 5 inches of water, with one bullion cube added, to a boil, add the the broccoli rabe and cook for seven minutes. Strain and refresh with cold water (to revive that gorgeous green color). Next, in the same pot, add a little EVOO, fresh sausage meat (uncased), red pepper flakes, and garlic and cook until all redness is gone. Toss this on top of the broccoli rabe that is sitting in the strainer. Now fill, the same pot, with water seasoned with kosher salt (don’t clean it, let all those yummy flavors season the water – work smarter, not harder!) When rapidly boiling, add orecchiette and cook until al dente – depending on the brand of pasta (I use Barilla) about 9 minutes (taste it before you strain it). Before straining, reserve about 2 cups of the pasta water. Now strain the pasta and return to pot, add the broccoli rabe and sausage meat with a little EVOO, black pepper, 1/2 of a freshly squeezed lemon and if you want to loosen up the sauce some of the reserved pasta water. Plate and add a ton of grated cheese (no one is judging!) more red pepper flakes to taste and freshly chopped parsley. Boun appetito!
Tag Archives: #broccolirabe
Chicken Cutlets Keto Style…
Who doesn’t love chicken cutlets? There are a million different ways you can prepare them (bruschetta, lemon, marsala…)
This is what happened last night: First I seasoned (salt & pepper) the thin cutlets, then I dredged them in almond flour (shaking off any excess) and pan fried them in my wok (I used less than 1/2 inch of oil – I don’t deep fry) or you can cook them in the oven at 350 degrees for about 20 minutes (timing will depend on the thickness). When cooked I place them on a serving dish lined with paper towels to rest while I prepare the rest of dinner.
Drain the oil from the wok, but don’t clean it (whatever little tidbits are left in the pan will help to thicken up the sauce. I used 3/4 cup of white wine, a tablespoon of butter, juice from 4 freshly squeezed lemons, and salt & pepper. Whisk, whisk, whisk. After it’s all incorporated throw in some capers and Voila! Lemon sauce.
So now you need mashed potatoes, but #keto…
To make this magic happen I used two bags of cauliflower rice (you can easily make this at home in your food processor, I was just being lazy). I put cauliflower rice in a pot with about 1/2 cup of water over medium heat. Season generously with whatever spices you like. I used salt, pepper, a tablespoon of butter, 1/4 cup of cream and two tablespoons of mascarpone. I use my immersion blender for a few minutes to make this creamy like “real” mashed potatoes. If you don’t know what this handy dandy tool is, you can read all about it on Amazon (not that Amazon needs my help selling things). After it all comes together, I put the mashed in a baking dish and toss in a 350 degree pre-heated oven for about 15 minutes so it get nice and hot. I think cheese in this dish would be amazing (but the hubby).
I also served this with our go to veggie, broccoli rabe. So yummy and easy. Just roughly chop the broccoli rabe. In a pot (or same wok) bring about 4 inches of water with a chicken broth cube to a boil. Toss in the broccoli rabe and cook for seven minutes. Strain and refresh with cold water (this will bring that beautiful green color back). In the same pot/wok add a tablespoon of EVOO and coarsely chopped garlic (for me, the more the better) put the broccoli rabe in the pan and just quickly sauté for a few minutes and you’re done!
I plated the mashed first, topped with the chicken cutlet, topped with lemon sauce and broccoli rabe on the side. My husband plated his differently LOL.
I’m not talking about a fashion accessory, I’m talking about actual chicken cutlets. It might sound boring but I love a simply breaded chicken cutlet with a green side dish and a little fresh Greek yogurt (or tzatziki) on the side.
For this plate I used egg dip and breadcrumbs and simply fried the breaded cutlets. (Let me know if you need details on this, it’s super easy!)
I had a side of broccoli rabe (which I steamed and blanched, then drizzled with EVOO, salt, pepper and red pepper flakes) and a bowl of cauliflower mashed “potatoes” .
Sometimes I make a tomato bruschetta (chopped cherry tomatoes, minced garlic, fresh chopped basil, salt, pepper and EVOO) and top the chicken cutlets with that and it’s great!