MY METHOD for making SPAGHETTI with BROCCOLI GARLIC AND OIL
This is my method for making spaghetti with broccoli garlic and oil so that the broccoli isn't cooking to hell. Its basically spaghetti aglio e olio but with the addition of broccoli. Aglio e olio is a great template for adding vegetables to it. Broccoli is one of the best. This is one of my favorite pasta's right now. Tune in to find out how I make it.
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Quick and Easy Chicken Broccoli Ziti Recipe
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If you want to make a great delicious and easy recipe that your family will love, then try this Chicken broccoli and ziti recipe. It’s one of those dishes that's super simple to throw together and packs a ton of flavor without much fuss. Traditionally some people use cream or milk to thicken the sauce and give it a creamy texture. In this version of chicken broccoli and ziti I omit the cream and it turns out great and without the lactose! When using pasta with any type of tomato or light sauces, I recommend any type of pasta with holes and lines as these are great places to help trap the sauce and flavors the dish without over you having to seasoning it. The ingredients list is below.
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Ingredients List:
Makes 3-4 Servings
1-2 Boneless Skinless Chicken Breasts
1-2 Cups Fresh Broccoli Spears
6-8 oz Ziti or Rigatoni (Preferably with Lines)
3-4 Garlic Cloves Finely Chopped
2 tbsp Fresh Parsley Chopped
1/2 Cup Chicken Broth (Low Sodium)
2 tbsp Basil
1/4 Cup White Wine (Optional)
2 tbsp unsalted Butter
Olive Oil
Salt
Black Pepper
Parmigiano Grated Cheese
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Broccoli in garlic sauce | incidentally vegan | Chinese-American inspired
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***RECIPE, SERVES TWO***
1 medium-large crown of broccoli (about 12 oz, 340g)
3-4 garlic cloves
1 small thumb of ginger (about the same amount as the garlic)
1/2 a small fresh chili (or throw the whole thing in)
1 cup water or stock or reserved broccoli water (see below)
1/2 teaspoon onion powder
1/4 cup (60mL) soy sauce
1-2 tablespoons brown sugar (or white sugar + a dab of molasses, or honey)
2 teaspoons mustard
2-3 tablespoons Marmite (or oyster sauce)
1-2 teaspoons toasted sesame oil
2-3 tablespoons cornstarch (or any refined starch)
pepper
MSG to taste (salt would be fine)
any cooking oil
sesame seeds for garnish (very optional)
1 cup (200g) white rice (dry)
Wash and drain the rice, combine it with 1.75x the volume of plain water in a pot, bring to a boil uncovered and cook until the water level goes just below the surface of the rice. Cover, reduce the heat to low and let cook for 10-15 minutes or until all the water is absorbed. Turn the heat off but leave the lid on as it rests until you eat. Fluff before serving.
(Or make your rice however you want — there's literally no way I can make rice on the internet that won't make people angry, so I just try it a different way every time.)
While you're getting the rice going, peel and chop the garlic and ginger with the chili.
Put a steamer basket at the bottom of a big pot and put in enough water to come up to the basket. Cover the pot, put the heat on high and bring the water to a boil. (If you don't have a steamer, you can boil the broccoli instead.)
While you're waiting for the water to boil, cut the broccoli into bite-sized florets. When the steamer is steaming, throw in all the broccoli, cover, and get a big bowl of ice water ready. When the broccoli has steamed for three minutes (maybe 3:30 if you're boiling instead of steaming), pull it out and dump it immediately into the ice water. Stir it around until the pieces have all cooled down. They should feel a little undercooked at this stage.
If you want, save 1 cup (237mL) of the green steamer water to use in the sauce. Once the pot is empty and dry, return it to the burner and put your heat on medium.
Coat the pan with a thin film of oil (NOT the sesame oil), throw in the garlic, ginger and chili, stir and fry for a couple minutes until soft. Put in the cup of water (or stock or reserved broccoli water), soy sauce, sugar, mustard, Marmite, sesame oil, onion powder and a few grinds of pepper.
While that's simmering, dissolve the cornstarch in just enough water to make a thick slurry. While one hand stirs, use the other hand to drizzle in slurry until you get a very thick consistency — you might not need all of the slurry.
Taste the sauce, consider adding MSG (or salt) or more of any of the other sauce ingredients it might need. Remember that the broccoli and rice are totally unseasoned, so the sauce needs to be strong enough and salty enough to flavor both itself and the broccoli and rice, i.e. too strong on its own. The texture should be very thick, because the broccoli will water it down a little. The sauce is easy to burn when it's this thick, so you might want to turn the heat down (or off).
Pull the broccoli out of the water, drain it thoroughly and toss it in the sauce until warm and coated. You can stir in water if the sauce is too thick. Dish out the rice, serve the broccoli and extra sauce on top, optionally garnish with sesame seeds.
In the Kitchen: Chicken and Broccoli Aglio E Olio
TV Maitre d' Joe Zito and Chef John Granata from the Post Office Cafe.
The Rhode Show is WPRI 12's daily lifestyle show for having fun, eating well, and living life.
CREAMY BAKED ZITI WITH SAUSAGE AND BROCCOLI
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(This is a full size recipe – I halved this recipe for the dish in the YouTube video)
INGREDIENTS:
1 lb. broccoli florets trimmed and cut into 1 ½ in pieces
Salt Pepper and garlic salt
1 pound ziti pasta
2 T. extra virgin olive oil
1 pound sweet or hot Italian sausage (I used hot)
1 large onion chopped fine
8 garlic cloves minced
2 tsp. lemon zest and 2 T. lemon juice
½ tsp. red pepper flakes
2 cups chicken broth
1 ½ cups heavy cream
½ cup dry white wine ( I used extra ½ cup chicken broth, instead)
8 oz fontina cheese, shredded (I used the soft baby bell cheese
2 oz. Parmesan cheese, grated (1 cup) I also added the shredded Parmesan/Roman cheese from Costco)
DIRECTIONS:
Bring 4 qts. Water to boil in large pot. Fill another bowl halfway with ice and water. Add broccoli and 1 T. salt to boiling water and cook until crisp tender, about 1 minute. Using slotted spoon, remove broccoli to ice water and let cool about 2 minutes. Drain and pat dry.
Return pot of water to boil and add pasta and cook stirring often bout 8-10 minutes, before completely done. Drain pasta in colander and toss with 1 T. oil, leave in colander and set aside.
Heat oven to 400 degrees. Place rack in middle of oven. With dry empty pot, add 1 T. olive oil til shimmering on medium heat. Add sausage and cook, breaking up with wooden spoon, until no longer pink, about 3 minutes. Remove with slotted spoon and transfer to paper towel lined plate.
Add onion, ½ tsp salt and cool until softened 5—7 minutes. Stir in garlic, lemon juice and zest, and pepper flakes until fragrant. Add flour and cook until golden, about 1 minute. Slowly whisk in broth, cream and wine, scraping up browned bits and smoothing any lumps. Bring to simmer and cool til slightly thickened, about 2 minutes.
Off heat and add fontina (baby bell cheese) ½ cup parmesan until cheese has melted and sauce is smooth. Add in all other ingredients; sausage, pasta and broccoli. Transfer to 9/13 deep dish and sprinkle again with an extra cup of fontina and parmesan cheese. Bake until bubbling for 25-35 minutes. Cool slightly before serving.
To make ahead, put together and cover with greased aluminum foil to cover and refrigerate for up to 24 hours. Bake for 25 minutes and hot throughout. Remove foil and bake another 25 minutes.
handmade ORECCHIETTE with Italian SAUSAGE and BROCCOLINI
Today’s episode we learn how to make an insanely delicious pasta made with fresh orecchiette with Italian sausage, broccolini garlic and oil. This builds upon broccoli pasta which built upon Aglio e Olio. If you need a refresher on those videos, check out the links below.
#Pasta #Orecchiette #NotAnotherCookingShow
HOMEMADE ORECCHIETTE
BROCCOLI PASTA
AGLIO E OLIO
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PORTER ROAD MEAT (MY FAVORITE ONLINE BUTCHER)
(NOT AFFILIATED)
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