Elbow Macaroni with Crispy Fried Onions & Broccoli
I wanted to cook a toddler-friendly pasta dish that's palatable to adults too. So I flipped through my newly bought Food Network magazine and saw this recipe called Elbow Macaroni with Crispy Breadcrumbs & Broccoli at the segment Pasta from A Pro by Chef Geoffrey Zakarian.
There's this tagline that caught my attention: Even the pickiest children will like this pasta. Okay... let me try. Haha.
Recipe adapted from Food Network magazine, November 2014 issue, pg. 125-126 or on Food Network website.
(Serves 2 adults & 1 toddler, with 1 leftover serving for my packed lunch the next day)
1 & 1/2 cups elbow macaroni
4 tablespoons rice bran oil
1/2 medium yellow onion, chopped
1 clove garlic, finely chopped
1 medium head broccoli, cut into small florets
1 cup fresh chicken stock (boiled from 2 medium chicken breasts)
1 cup freshly grated Cheddar cheese
Fried onions, for sprinkling
Note: I didn't have time to toast the panko breadcrumbs, so I used fried onions instead.
1. Add pasta to salted boiling water and cook according to the package directions until al dente while you make the sauce.
2. Heat up 4 tablespoons rice bran oil in a frying pan. When the oil is hot, add garlic and onions. Saute until fragrant. Add broccoli florets. Saute until the florets turn bright green. Pour in fresh chicken stock. Simmer until the broccoli is tender.
2. When the pasta is done, scoop it out of the water and add directly to the sauce, reserving the pasta water. Simmer the pasta with the sauce just to blend the flavors, 1 to 2 more minutes.
3. If the sauce seems dry, add up to 1/2 cup pasta water. Off the heat, stir in the cheese. Serve in warmed bowls and sprinkle with fried onions.
|My packed lunch at work the next day.|