Roasted, skilleted potatoes with broccoli and cheese

potatoes and broccoli for uploading

This is a really simple side dish that is very, very tasty. I love to use red skinned fingerling potatoes to give the dish colour, but really if you care more about taste than appearance any old potato will work just as well. I also use frozen broccoli — which means I tend to make this dish when I’ve run out of fresh broccoli and need to go shopping. I have made it with fresh broccoli with excellent results, so whatever you have in the house will work just fine.

Materials:

  • Oven-proof skillet
  • cutting board
  • knife
  • wooden spoon
  • cheese grater

Ingredients:

  • 2 cups (500 mL) broccoli spears, fresh or frozen
  • 2 cups (500 mL) fingerling potatoes cut in half, or regular potatoes cut in cubes
  • 1/4 cup (60 mL) roughly chopped shallot or onion
  • 4 garlic cloves, cut in quarters lengthwise
  • 1.5 cups (300 mL) vegetable stock
  • fresh rosemary sprig
  • 1/2 cup grated mozzarella cheese

Directions:

  1. Place vegetable stock, potatoes, garlic, and shallots in skillet. Cover and cook on high heat for 5 minutes, then remove lid and cook on med-high until all the vegetable stock has been boiled down. About 10 minutes. Make sure you stir a few times to ensure potatoes are evenly cooked.
  2. Pre-heat oven to 400F (250C)
  3. Remove spent rosemary and then put skillet, uncovered, in the oven for 10 minutes, or until potatoes are beginning to brown
  4. Temporarily remove skillet from the oven, mix the broccoli in with the potatoes and then return to the oven for 10 minutes
  5. Put cheese on top of broccoli and potatoes, bake another 2 minutes or until cheese is melted
  6. Enjoy!

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Gluten-free Beef with Broccoli

beef and broccoli

Nothing rings in the new year like Chinese inspired cuisine. Although far from authentic, this American/Canadian Chinese style food is still absolutely delicious! And a great thing about this type of meal is that it is so simple to make gluten-free. Just finish it off with a side of rice — I prefer steamed jasmine rice — and you’re good to go! The whole thing only took me 15 minutes to prepare, 20 if you include the time it took me to find my pairing knife. I have absolutely no idea why it was in the living room.

Okay, not entirely true. I tend to wander about a bit when I’m cooking. But still, I don’t usually leave knives in the living room. Oven mitts? Yes, they’re in there all the time, but not knives.

This dish is excellent as the flavour is not compromised if you add extra chili oil, sauce or crushed chili peppers which gives the dish a real zing. If you really cannot handle the spice, don’t add any at all chili at all, and it will still be delicious. Personally I cannot stand when my mouth is burning, but I do like things zesty, so I add just a pinch of crushed chilli’s to the sauce. Recipe serves about 4 people, 2 if you’re really hungry and don’t eat it with rice.

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