Just have to say, I’m pretty proud of myself. I ran my 22 miles, my longest run before the Philly marathon on November 20th. It wasn’t fast but it wasn’t a struggle either. It was a rainy, cool morning and, to be quite honest, I actually ENJOYED the challenge of making myself “stay the course” for over 3 1/2 hours… in the rain…getting cold…getting wet. It’s these kind of runs that build confidence.
Did you run this weekend? Did you “stay the course” and complete your goal?
BROCCOLI RABE
The title says “Broccoli Rabe” , posted by Maria LaMonte and is found on page 140 of our book
but the Apple Crumbles “chef” substituted Broccolini. What’s the difference? Glad you asked. The difference among all those “B’s” can be found HERE. It’s a link to one of Apple Crumbles first posts.
The broccolini was cooked according to Maria’s instructions for Broccoli Rabe.
It was the best broccolini Ted and I have ever enjoyed. So simple but so much flavor.
Check out the ingredients:
- 2 bunches of broccoli rabe or broccolini
- 2 to 3 garlic cloves, sliced
- 3 TBS olive oil
- Salt and pepper to taste
Trim the ends of the the vegetable and discard. Boil in lightly salted water for 3 minutes. Drain then plunge into ice water to stop cooking *I did not do this with the broccolini.
Put a few TBS of oil in a pan. When hot, add the garlic and cook just until golden.
Add the vegetable and toss to heat and coat with oil and garlic. Season with salt and pepper.
A side dish or add to pasta with broth and meat.
Vegetables don’t get much better than this.
Next week, the recipe for Artichokes comes up. We made Artichokes HERE. On the next page, we get into Utica Greens. We made greens and you can find those recipes HERE. So now we are going to skip WAY over to page 142 and make Collard Greens. However, if you are cooking along, the following week, we make Lupini beans and you will have to begin soaking these beans 7 days in advance. Get ready – Get set – GO!
By far my fav veggie of all time, I eat this once a week and in a sandwich, I boil mine for hours first, guess it defeats the purpose but love it sauteed in garlic and evoo after that it melts in your mouth no strings. Unless i picked it fresh from the garden this is a tough one to get tender, I just love it!
Sounds like your more than ready for philly!! Knew you would be. Looking forward to it :))
Ya know… I’ve never tried broccolini but this recipe makes it look pretty darn delicious! Now to see if they have it in my fairly rural supermarket. 🙂