Make Broccoli Tots in your Food Processor - Recipe

Broccoli Tots - epicuricloud.com.jpg

Make Broccoli Tots in your Food Processor: 

(I have made these with the KitchenAid 9, 11 and 13 cup Food Processors)

Tina Verrelli – epicuricloud.com

(adapted from gimmedelicious.com)

INGREDIENTS:

Non-stick cooking spray or oil

2½ -3 cups fresh broccoli florets

2 pieces sweet onion (1” x 1”)

2 tablespoons flat leaf parsley leaves

1/3 cup shredded cheddar cheese

1/3 cup panko breadcrumbs

1/3 cup Italian seasoned breadcrumbs

½ teaspoon salt

¼ teaspoon pepper

1 large egg, beaten in measuring cup

DIRECTIONS:

Preheat oven to 400 degrees F.

Spray baking sheet with non-stick cooking spray or line with parchment.

 

Blanch the broccoli florets in boiling water for 1 minute (should turn bright green), then remove and place in ice water to stop the cooking process and set the green color.  Drain well

 

Start food processor (large bowl w/multi-purpose, metal blade) on low.  Add onion and parsley through the feed tube while food processor is running.  Stop and add broccoli.  Pulse first to break up.  Run on high, stop scrape bowl and run some more if needed.

 

Add breadcrumbs, cheese, salt and pepper - Pulse until combined.  Run the FP on low and drizzle in beaten egg. 

 

Scoop about a 2-tablespoon portion of mixture.  Gently give a squeeze with your hand, roll and pat into a “tater-tot” shape.  Place on prepared baking sheet.

 

Spray them or drizzle with a little non-stick cooking spray or oil.

 

Bake until golden brown and crispy about 18-22 minutes., turning them half-way through cooking.

Printable Recipe: Broccoli Tots

Roasted Cabbage Recipe

I was never a big fan of cabbage...

I avoided pretty much all of the cruciferous vegetables for most of my life until I started playing around with different preparations.  Well, it turns out that I love cabbage when it's roasted…and…topped with shallots, crispy prosciutto and drizzled with balsamic glaze and some freshly grated Parmesan cheese…mmm!

If you don't care for the toppings, just roast with the oil, salt and pepper for a minimalist version of the dish.  Either way it may be just the perfect side dish to go with your St. Patrick's Day meal!

Some other great St. Patrick's Day Recipes on epicuricloud:

Roasted Cabbage: Step-by-Step Directions:

Roasted Cabbage Recipe:

Christina Verrelli - epicuricloud.com

Makes 4 servings

INGREDIENTS:

1/2 large head green cabbage

1 large shallot

2 tablespoons oil (suitable for high heat cooking)

1/2 teaspoon kosher salt

1/4 teaspoon pepper

4-6 paper-thin slices of prosciutto

1 tablespoon thinly shredded Parmesan cheese

2-3 teaspoons balsamic glaze*

DIRECTIONS:

Preheat oven to 400 degrees F.  Arrange oven rack to the center position.  Line a large baking sheet with parchment or brush with some additional oil.  Slice the cabbage from the top-side to the stem-side into four 3/4-inch thick slices.  Peel and slice the shallot into 1/4-inch slices.  Arrange the cabbage slices on the prepared baking sheet and divide the shallot pieces on top of each.  Drizzle all evenly with 2 tablespoons oil (I used avocado or safflower oil which are suitable for high heat cooking.)  Sprinkle evenly with salt and pepper.  Roast in oven for 20 minutes.  Slice prosciutto into 1/2-inch ribbons.  Top partially cooked (after 20 minutes) cabbage slices with prosciutto ribbons.  Return to oven and continue to roast for 15-20 minutes or until the prosciutto is crisped and the edges of the cabbage are charred.  Remove from oven, sprinkle with Parmesan cheese and drizzle with balsamic glaze*.

*NOTES:

You can purchase balsamic glaze or you can make your own balsamic reduction, below.  It would be fine to drizzle the roasted cabbage slices with a teaspoon regular balsamic vinegar as well.

Balsamic Reduction:  Heat 1 cup good quality balsamic vinegar over medium-high heat until it comes to boil.  Reduce heat and simmer until reduced to ¼ cup.  Allow to cool.

Printable Recipe: Roasted Cabbage

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Thank you for spending some time in the cloud with me.

I hope you enjoy the recipe!  Tina ( :

Potato Leek Soup Recipe

Snow Day = Soup Day!!

After some late and early dismissal days from school we finally had our first official snow day!  The kids were excited to play in the snow and I was looking forward to making a steaming hot pot of soup!

Soup is one of my favorite foods to make and eat, and I can't believe I only have a handful of soups posted - my apologies - there will be more to come, I promise!  I am of the thinking that soup is a meal -  served with some warm crusty bread and maybe a nice fresh salad - it makes me a happy girl!

Potato Leek soup is perfect for a cold snow day.  It's warm and comforting and hearty and steamy…mmm  I like my potato leek soup chunky and creamy, with just a little bit of tanginess from some buttermilk.  Stay warm friends - eat soup!

Potato Leek Soup Step-by-Step:

Potato Leek Soup Recipe:

Christina Verrelli - epicuricloud.com

Makes 4-quarts  (6-8 servings)

Ingredients:

6 cups leeks (about 4-5 medium sized)

1 tablespoon olive oil

2 tablespoons butter

1 teaspoon salt

1/4 teaspoon pepper

7 cups (about 3 pounds) gold potatoes, peeled and diced

1 bay leaf

2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)

5 cups (40-ounces) low-sodium chicken broth (you can use vegetable broth)

1/2 cup heavy cream

1/2 cup buttermilk

Optional Toppings: Fresh chives, drizzle of olive oil

Directions:

Trim the dark green and root end of the leeks.  Slice the white and light green parts of the leeks into 1/4 inch rounds and slice in half or quarters if large.  Rinse and drain leeks (see notes).  Add oil and butter to a 6-quart pot over medium heat.  Add the leeks, salt and pepper to pot and sauté for about 8 minutes.  Add the potatoes, bay leaf, thyme (see notes) and broth.  Bring to simmer over medium high heat.  Reduce heat and maintain low simmer for about 20-30 minutes or until potatoes are tender.

Remove about 4 cups of the soup and puree in blender in 2 cup batches.  Make sure to hold the lid on the blender with a kitchen towel as the lid sometimes wants to pop off when blending hot items.  Return the puree to the soup pot and stir in the cream and buttermilk.  Bring back to a very low simmer and serve when ready.  Can be made a few days in advance, just reheat gently and don't boil.  Can also be frozen.

Notes:

To Rinse Leeks: I fill up my salad spinner with water and swish them around and then drain and spin them dry.

Fresh Thyme Tips: I toss the thyme sprigs in whole and remove the stems at the end of cooking - sometimes I tie the sprigs together with cooking string to make easier to remove.

Printable Recipe: Potato Leek Soup

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Thank you for spending some time in the cloud with me!  

I hope you like the recipe ( :  Tina