Tenderheart Cook #18 and #19

Cooking my way through the Tenderheart Cookbook.

Soy-butter Bok Choy Pasta

The Quick Lowdown:

• Ingredients: this had a very short list of ingredients
• Prep-work: Easy. There was very little cutting.
• Dirty dishes: Cutting board, knife, saucepan, frypan, colander.
• Taste: It was tasty, but I was concerned about the health of butter/soy sauce coating.
• Family-friendly: Probably not.
• Regular rotation worthy: If you had bok choy and not much else in your cupboard this would be an easy meal, but it’s not going to be a regular for us.

Longtime Broccoli

Ignore the look of this—it tastes good. It’s a little like a confit, with the broccoli cooked slowly in an oil bath.

The Quick Lowdown:

• Ingredients: I had all the ingredients in my fridge or pantry
• Prep-work: Easy.
• Dirty dishes: Cutting board, knife, saucepan.
• Taste: It was tasty. We had it stirred through spaghetti. I think it would be good on toast for lunch.
• Family-friendly: Probably not.
• Regular rotation worthy: I don’t think Hubby was that keen. It might be one to keep in my back pocket for when I have some extra broccoli and need something for my lunches.

How to:

In a large saucepan over medium heat, put 1 head of broccoli cut into florets with the stalk trimmed and cut into slices, 250 ml extra-virgin olive oil, 1 tbs capers, 1/2 tsp chilli flakes, 1/2 tsp salt and black pepper and heat for 5-7 minutes Once the oil is bubbling slightly, cover and cook at the lowest heat for 1/1/2 hours. Serve smeared on bread or stirred through pasta.