Sauteed Potatoes with Broccoli Rabe. Have you ever bought something at the grocery store because you were attracted to its color or unusualness. Something which you have never tried before ?
And then, a day or so later you find yourself looking at it, thinking to yourself, what the heck am I going to do with this? That's me. Often. I am the quintessential foodie, always wanting to try new things, often wondering afterwards, what was I thinking of!!
The last couple of weeks when I have gone shopping at the Super Store with my sister I have been noticing this broccoli rabe and thinking how lovely it looks. To me, it looked very similar to Purple Sprouting Broccoli, except for the color.
Purple sprouting broccoli is, well, purple in color, but changes to a bright dark green when it is cooked. It has a slightly sweeter taste than regular broccoli, with a nice hint of nuttiness, as well as a subtle earthy flavor, which makes it a good pairing with garlic, lemon and Parmesan cheese.
I bought the rabe and then when I got home did some research on what it tastes like so that I could know how to cook it. Oh boy . . . you can't get much further from purple sprouting broccoli when it comes to taste.
Broccoli rabe is known to have a bitter taste. The leaves hold a nutty earthiness and the stems hold a flavor similar to mustard greens. The florets/buds are thought to taste more like broccoli florets.
Quite a mixture. What had I let myself in for?
I wondered it if might be somewhat similar to black cabbage or Cavolo Nero as it is also called. I did some more research and found a delicious looking recipe for a potato and cabbage dish on the New York Times site.
I have enjoyed fried potatoes and cabbage in the past so I thought, this sounded very promising and I decided to go with it. I combined the best parts of both recipes and came up with Sauteed Potatoes with Broccoli Rabe! I was very pleased with the end result! 👌
WHAT YOU NEED TO MAKE SAUTEED POTATOES WITH BROCCOLI RABE
You actually don't need anything too far out of the ordinary except for the broccoli rabe itself. If you can't find that, feel free to substitute it with some other greens such as Kale, Collard or Mustard greens, all of which are great substitutes.
- 1 bunch Broccoli Rabe (about 1/2 pound/226g), washed and cleaned
- salt
- 2 TBS light olive oil
- 1 1/2 lbs (680g) potatoes such as yellow or Yukon Golds, cut into 1/2 inch dice
- 1 medium brown onion, peeled and diced
- 2 cloves garlic, peeled and minced
- kosher salt and freshly ground black pepper to taste
- pinch red pepper flakes (optional)
- grated Parmesan cheese to serve
I used baby new potatoes. I thought they would fry up beautifully and they did. I didn't bother to peel them. I just gave them a good scrub and dried them off. I cut them into 1/2 inch sized cubes.
The broccoli needed to be washed well, and then I chose to remove and discard any discolored leaves or stems. I also chose to cut off the ends of the stems, just in case they might be tough. Never having had it before I wasn't quite sure.
Its up to you whether you choose to add the crushed pepper flakes or not. They can be quite spicy, so if you are unsure, err on the side of caution and only add a few, or none at all.
HOW TO MAKE SAUTEED POTATOES WITH BROCCOLI RABE
This was actually very easy to make. You can actually cook the broccoli itself ahead of time, which would really speed things up on the day.
To clean your broccoli, give it a good rinse under cold running water. Remove and discard any outer leaves that might be discolored or yellowing, keeping only the fresh green ones. Trim off the tough ends of the stems and discard.
You will need to blanche your broccoli rabe (rapini). Bring a large pot of salted water to the boil. Drop in the broccoli and cook for 5 to 7 minutes until tender.
Drain immediately and rinse under cold running water. Squeeze out as much water as you can. Chop into 1/2 inch pieces. Set aside.
Heat the 2 TBS of olive oil in a large 12-inch non-stick skillet, over high heat. Once it is hot, add the potato cubes. (I don't bother to peel the potatoes.)
Turn the heat down to medium-high and pan sear the potatoes without stirring for about 5 minutes or so. Give them a good shake, season them with salt and pepper, and then add the onions.
Cook and stir in the pan for a further 5 to 8 minutes, until the onions have softened and the potatoes are just tender and golden brown. Stir in the garlic. cook, stirring for a further minute or two.
Toss in the broccoli and a good pinch of red pepper flakes (if using.) Toss everything together and heat the broccoli through.
Taste and adjust seasoning as required. Sprinkle with some Parmesan cheese and serve immediately.
I was actually really pleased with the way this turned out. I don't think it could get much better, but then I think you could actually also add some chopped cooked bacon or ham to this and it would be even more fabulous!
This is a really wonderful side dish for 4 to 6 people. I also think you could turn it into a delicious vegetarian main course for 3 to 4 people by adding a poached or fried egg to the top. Now that does sound incredibly delicious, don't you think?
I am really pleased that I stretched myself out of my comfort zone and tried something new!
Some other tasty dishes in The English Kitchen that make great use of fresh summer produce are:
NOVA SCOTIA HODGE PODGE - This is a delicious dish composed of fresh new baby vegetables. It usually has baby carrots, small new potatoes, new green beans, baby peas, pearl onions, etc. All served hot in a creamy buttery broth. Traditionally fried salt pork is also added, but you can use bacon. If you want to keep it totally vegetarian however, leave that out.
SUMMER SALAD OF PEAS, BEANS & ASPARAGUS - A beautifully green summer salad filled with lots of crispy tender vegetables Early beans, crisp asparagus, tender sweet peas. All tossed together in a really delicious lemon and herb vinaigrette. This truly is wonderfully tasty and makes a great side dish in the summer months.
Sauteed Potatoes with Broccoli Rabe
Yield: 4 - 6
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Crispy browned potatoes, sauteed with onion and garlic and tossed together with some broccoli rabe, and served hot, dusted with salty Parmesan Cheese.
Ingredients
- 1 bunch Broccoli Rabe (about 1/2 pound/226g), washed and cleaned
- salt
- 2 TBS light olive oil
- 1 1/2 lbs (680g) potatoes such as yellow or Yukon Golds, cut into 1/2 inch dice
- 1 medium brown onion, peeled and diced
- 2 cloves garlic, peeled and minced
- kosher salt and freshly ground black pepper to taste
- pinch red pepper flakes (optional)
- grated Parmesan cheese to serve
Instructions
- To clean your broccoli, give it a good rinse under cold running water. Remove and discard any outer leaves that might be discolored or yellowing, keeping only the fresh green ones. Trim off the tough ends of the stems and discard.
- You will need to blanche your broccoli rabe (rapini). Bring a large pot of salted water to the boil. Drop in the broccoli and cook for 5 to 7 minutes until tender.
- Drain immediately and rinse under cold running water. Squeeze out as much water as you can. Chop into 1/2 inch pieces. Set aside.
- Heat the 2 TBS of olive oil in a large 12-inch non-stick skillet, over high heat. Once it is hot, add the potato cubes. (I don't bother to peel the potatoes.)
- Turn the heat down to medium-high and pan sear the potatoes without stirring for about 5 minutes or so. Give them a good shake, season them with salt and pepper, and then add the onions.
- Cook and stir in the pan for a further 5 to 8 minutes, until the onions have softened and the potatoes are just tender and golden brown. Stir in the garlic. cook, stirring for a further minute or two.
- Toss in the broccoli and a good pinch of red pepper flakes (if using.) Toss everything together and heat the broccoli through.
- Taste and adjust seasoning as required. Sprinkle with some Parmesan cheese and serve immediately.
Notes
You can blanche the broccoli rabe ahead of time. It will keep in the refrigerator for three or four days.
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Can you remember the first time you ever had a Big Mac Burger? I was an adult. I didn't grow up with a McDonald's around me. I had moved out to Winnipeg, gotten married and was pregnant for my oldest daughter.
I was not a person who really liked hamburgers to be honest. I had never had one at any fast food place. The only hamburgers I had ever eaten were the ones my mother made us and they were not very tasty or appealing. And I am being kind in putting it that way! 😣
Big Mac's are still not something I eat very often. In fact I don't think I have had one since I moved back to Canada 2 1/2 years ago now. I had seen these Big Mac Tacos on Pinterest however and I was keen to try them out. The recipe I have adapted today comes from a page entitled Cravings Journal.
They looked really delicious and quite simple to make. I am all for delicious and simple! I decided to try them out for myself.
The original recipe was for two servings. I am only one so I cut it back to make only one serving (two tacos). To be honest that was more than ample. I could not eat both.
I also took the liberty of using ground turkey instead of ground beef. I am still not overly fond of ground beef much of the time, but I do really like ground turkey!
I also thought two slices of cheese per taco was a bit over the top, so I used only 1 1/2 slices and to be honest I thought that was a bit much for my taste. I think 1 slice per taco would have been plenty.
I also adapted the Big Mac sauce from the original recipe to something I thought I would like more. It sounded like it would be a bit runny to me. I wanted my sauce to be a bit thicker.
So now you know all the changes I made, lets get down to the recipe!
WHAT YOU NEED TO MAKE BIG MAC TACOS (SMALL BURGER TACOS)
Its actually not a lot of ingredients. The sauce has more ingredients than any other part of the burger!
For the Big Mac Sauce:
- 1 1/2 TBS Mayonnaise
- 1 1/2 TBS tomato ketchup
- 1/4 tsp hot sauce (use your favorite one)
- 1/2 tsp American mustard
- 1 TBS sweet pickle relish
For the tacos:
- 3 1/2 ounces (100g) ground beef or ground turkey
- salt and black pepper to taste
- 2 (6-inch) flour tortillas
- vegetable oil to cook
- 3 slices processed cheese (I like Kraft Extra Cheddar)
To serve:
- Shredded lettuce
- chopped dill pickles
- Chopped onion
I added sweet pickle relish to the sauce. Any Big Mac I have ever had distinctly had sweet pickle relish in the special sauce. Two all beef patties, special sauce, lettuce, cheese, pickles and onions on a sesame seed bun.
Dang that is what was missing. The onions! Add some chopped raw onion for that true Big Mac experience!
Confession time here. I didn't have six inch flour tortillas. I had six inch corn tortillas and regular sized flour tortillas. I tried using the corn tortillas first. One word. DON'T!!!
They are far too flimsy. Use flour tortillas.
I cut my larger ones down to size. They worked perfectly. I used the six inch corn tortillas as a "pattern." You need a sturdier tortilla.
HOW TO MAKE BIG MAC TACOS (SMALL BURGER TACOS)
These go together and cook really quickly. It is important to have everything ready to go before you start. Although quantities are given for one serving (two tacos) you can very easily double or triple up to make more. Keep any extras warm on a cooling rack in a warm oven while you cook them all so that they stay crisp and don't go soggy!
Have ready a large (heavy based) skillet (with a lid) and large heat proof plate. You will also need a heavy tin can.
Chop, shred your lettuce and chop your pickles. You will need enough for two tacos.
Whisk together all of the sauce ingredients until well combined.
Divide your ground meat into two equal portions. Place one portion on top of the underside of each flour tortilla. Spread it out to the edges, as flat as you can, using your fingertips. Season each with some salt and black pepper to taste.
Heat a skillet over medium high heat. Add a touch of oil. If you pan is large enough you can do two tacos as once, otherwise work with one at a time.
Add the tortilla (s) meat side down Top with the plate and tin can. Leave to cook for one to two minutes. Remove the plate and tin can.
Flip the tortilla over so that the browned meat is on top. Top each with 1 1/2 slices of cheese. Remove from the heat. Cover with a lid and leave for a minute to melt the cheese. (If you are working with one at a time, keep the cooked taco warm on a cooling rack in a warm oven. This helps prevent them from going soggy.)
Top each taco with a drizzle of the big mac sauce, some shredded lettuce, chopped onion and pickles. Serve immediately.
These were really quite good and they went together very quickly. Unless you are really fond of the flavor of processed cheese, use only one slice per taco. Add some chopped white onion for an authentic Big Mac experience.
I quite enjoyed this somewhat "healthier" version done with turkey! I actually found them to be very filling and could only eat one of mine, so if you are small eaters, this would be enough for two people to be satisfied with. You could serve a salad or some potato salad on the side and it would be more than ample.
SHREDDED BEEF TACOS - The filling for these tasty tacos cooks in the slow cooker. Simple. Easy. Delicious. You can either cook it on high for 3 to 4 hours, or low for 6 to 8 hours. Not too spicy. You can certainly adjust that if you like your tacos spicier! Delicious served in soft tortillas with all of your favorite taco toppings!
FRIED CHICKEN TACOS - This adaptation of the Pioneer Woman's recipe is a small batch recipe designed to feed only 2 to 3 people. Crisp shells, tasty chicken filling, spiced just right, a bit messy to eat. Altogether a wonderfully tasty taco experience!
BIG MAC TACOS (SMASH BURGER TACOS)
Yield: 1
Prep time: 15 MinCook time: 5 MinTotal time: 20 Min
These tasty tacos make for a great weeknight supper. Quick, easy and delicious. Have everything ready before you start. They go together very quickly.
Ingredients
For the Big Mac Sauce:
- 1 1/2 TBS Mayonnaise
- 1 1/2 TBS tomato ketchup
- 1/4 tsp hot sauce (use your favorite one)
- 1/2 tsp American mustard
- 1 TBS sweet pickle relish
For the tacos:
- 3 1/2 ounces (100g) ground beef or ground turkey
- salt and black pepper to taste
- 2 (6-inch) flour tortillas
- vegetable oil to cook
- 3 slices processed cheese (I like Kraft Extra Cheddar)
To serve:
- Shredded lettuce
- chopped dill pickles
- Chopped onion
Instructions
- Have ready a large (heavy based) skillet (with a lid) and large heat proof plate. You will also need a heavy tin can.
- Chop, shred your lettuce and chop your pickles. You will need enough for two tacos.
- Whisk together all of the sauce ingredients until well combined.
- Divide your ground meat into two equal portions. Place one portion on top of the underside of each flour tortilla. Spread it out to the edges, as flat as you can, using your fingertips. Season each with some salt and black pepper to taste.
- Heat a skillet over medium high heat. Add a touch of oil. If you pan is large enough you can do two tacos as once, otherwise work with one at a time.
- Add the tortilla (s) meat side down Top with the plate and tin can. Leave to cook for one to two minutes. Remove the plate and tin can.
- Flip the tortilla over so that the browned meat is on top. Top each with 1 1/2 slices of cheese. Remove from the heat. Cover with a lid and leave for a minute to melt the cheese. (If you are working with one at a time, keep the cooked taco warm on a cooling rack in a warm oven. This helps prevent them from going soggy.)
- Top each taco with a drizzle of the big mac sauce, some shredded lettuce, chopped onion and chopped pickles. Serve immediately.
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This is how I froze the remainder of the ground meat. I divided it into two packages, with 1 3/4 oz/50g grams in each, using medium sized zip lock baggies. I flattened the meat into each one until paper thin and zipped the baggies closed, expressing as much air out as possible.
I labeled each baggie with a black marker showing both the contents and weight of the meat, plus the date I froze it. That way I will know when it needs to be used by. Place in the freezer flat to freeze.
These thaw out really quickly any time you are wanting just enough ground meat for one serving.
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The Maple Cream Cake recipe I am sharing with you today comes from a cookery book entitled "The Small-Batch Snacking Cake Cookbook" by Aimee Broussard. I wanted to make something for my father for a Father's Day dessert.
My father loves anything Maple. I share that same love. This simple cake was touted as a snack cake meant to be enjoyed for breakfast or brunch with a hot cup of coffee.
It smelled fabulous while it was baking. I admit my tastebuds were tingling while I waited for it to finish. I did turn the light on in the oven about halfway through the bake time and all looked well.
At the appointed bake time, however, it was still a bit wobbly in the center, so I popped it back into the oven for a further 10 minutes. I ended up repeating this step at least once more.
I thought, when it was done, that perhaps it hadn't turned out. There was no photos at all in the book. I have the kindle version so I am not sure if this is the case in the hard copy book or not.
It was not really puffed up like a regular cake, but then again, there is only 1/2 tsp of baking powder in the cake. It looked to be more dense like brownies when it was done. I went with it.
I mixed up the icing and slathered it over top of the warm cake. I let it cool completely and then lightly covered it with some aluminum foil and left it overnight.
I still wasn't sure if it had actually come out the way that it was supposed to. There is just as much sugar in the cake as there is flour. But who am I to quibble. This woman has a very reputable blog and following so I assumed this was as it should be and crossed my fingers.
It was hard waiting overnight. She didn't tell me to do that, but I wanted to do that. I wanted the cake to settle into itself before I cut into it.
I have to say this cake is more like a blondie or a brownie. It is not light and fluffy like a cake. But it IS incredibly moreish. It is dense and sweet. The perfect kind of cake to enjoy with a hot drink.
I also think it would be beautiful served with some tart berries to help cut some of the sweetness of the cake.
It has crispy and chewy edges, and a dense and buttery middle. That frosting settles into a lovely buttery maple coating on top of the cake that goes very well with the cake itself.
WHAT YOU NEED TO MAKE MAPLE CREAM CAKE
Other than the Maple Syrup, some pretty ordinary baking ingredients.
- 8 TBS (1/2 cup/120g) butter, at room temperature
- 1 cup (200g) sugar
- 1/2 cup (60g) sour cream
- 1 large free range egg
- 1/2 cup (120ml) pure maple syrup
- 1/2 tsp baking powder
- 1 cup (140g) plain all purpose flour
For the frosting:
- 1/2 cup (65g) icing sugar
- 2 TBS butter at room temperature
- 1 1/2 TBS pure maple syrup
- 1/2 tsp ground cinnamon (I did not use this)
Do not be tempted to use maple flavored pancake syrup. You will need to use real PURE maple syrup to give an authentic flavor to the cake. The syrup I used is produced locally here in the valley that I live in in Nova Scotia.
As a Canadian I have a great love for Maple Syrup. I can remember as a child being able to get these little mini ice cream cones, perhaps only 2 inches in length, filled with pure maple syrup and topped with a maple icing to hold in the syrup. They were some good.
My father is from Northern Quebec and has a great love for Maple anything. I can remember going to visit my French grandmother in the summer and being treated to maple sugar candy.
There was also this delicious dessert they ate which was comprised of flaky buttery pastry topped with a very heavy thick cream with shaved maple sugar on top. It was some good.
HOW TO MAKE MAPLE CREAM CAKE
It is not usual in the method of making, but, if you follow the directions as written, you will end up with a deliciously edible result!
Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking tin. Line with a piece of baking paper, leaving an overhang for lifting out on two sides.
Cream the butter and sugar for the cake together in a large bowl for 2 to 3 minutes until light and fluffy. Mix in the sour cream and egg, just to combine. Stir in the maple syrup also to combine.
Whisk in the baking powder. Add the flour a little bit at a time, mixing well after each addition, until just combined.
Scrape the batter into the prepared baking tin. Bake for 25 to 30 minutes. (Mine took 45 minutes.) or until a toothpick inserted in the center comes out mostly clean.
Transfer to a wire rack and leave to cook for 10 minutes. Lift out from the pan and leave to cool. You will need to frost the cake while it is still warm.
To make the frosting, whisk all of the ingredients together, adding more maple syrup if the mixture is too thick. It should be soft enough to easily spread smoothly. Dollop the frosting on top of the cake and spread it over the top to cover. Leave to cool completely and allow the frosting to set.
Cut into squares to serve.
The frosting/icing lends another beautiful depth of tasty maple flavor to the bake.
This cake really is more like a bar or a brownie/blondie. It is deliciously moreish. I think it would be lovely with some chopped toasted walnuts sprinkled over top of the cake before the icing sets.
I do enjoy a good snacking cake. Often meant to be eaten out of hand, they are great for picnics and school lunches. Also perfect for enjoying with a cold glass of milk or a hot drink. Some other snack cakes here in the English Kitchen that you might enjoy are:
SALTED CARAMEL PEANUT BUTTER SNACK CAKE - This is a really fabulous cake. Rich and delicious. Moist. Nice and peanut-buttery.
That frosting is delicious and both together are amazing. Perfect with a hot cuppa or an ice cold glass of milk. You could even serve squares of this cake with a scoop of ice cream on top. Yummy!
AIRLINE COOKIE SNACK CAKE - This cake has a lovely moist and dense consistency. It also has a really beautiful slightly caramel, lightly spiced flavor. Perfectly sized for the smaller family with a lovely frosting, and some crumbled crisp airline cookies sprinkles on top for a bit of a tasty crunch!
Maple Cream Cake
Yield: 9
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
This is a super moist, dense, delicious snack cake. That buttery maple frosting is it's crowning glory.
Ingredients
- 8 TBS (1/2 cup/120g) butter, at room temperature
- 1 cup (200g) sugar
- 1/2 cup (60g) sour cream
- 1 large free range egg
- 1/2 cup (120ml) pure maple syrup
- 1/2 tsp baking powder
- 1 cup (140g) plain all purpose flour
For the frosting:
- 1/2 cup (65g) icing sugar
- 2 TBS butter at room temperature
- 1 1/2 TBS pure maple syrup
- 1/2 tsp ground cinnamon (I did not use this)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking tin. Line with a piece of baking paper, leaving an overhang for lifting out on two sides.
- Cream the butter and sugar for the cake together in a large bowl for 2 to 3 minutes until light and fluffy. Mix in the sour cream and egg, just to combine. Stir in the maple syrup also to combine.
- Whisk in the baking powder. Add the flour a little bit at a time, mixing well after each addition, until just combined.
- Scrape the batter into the prepared baking tin. Bake for 25 to 30 minutes. (Mine took 45 minutes.) or until a toothpick inserted in the center comes out mostly clean.
- Transfer to a wire rack and leave to cook for 10 minutes. Lift out from the pan and leave to cool. You will need to frost the cake while it is still warm.
- To make the frosting, whisk all of the ingredients together, adding more maple syrup if the mixture is too thick. It should be soft enough to easily spread smoothly. Dollop the frosting on top of the cake and spread it over the top to cover. Leave to cool completely and allow the frosting to set.
- Cut into squares to serve.
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