Ironically (though as seems to be the usual case around here), I didn't actually get
But, that doesn't mean I wasn't doing anything for her! I may have forgotten to buy a card (thank you Andrew!
Summer Pasta With Broccoli Rabe And Croutons
Serves 6
3 tbsp olive oil, divided
1/2 large Vidalia onion, roughly chopped
5 cloves of garlic, peeled but left whole
2 tbsp water
2 cups cooked chickpeas (garbanzo beans), drained and patted dry
3/4 cup small cubed, preferably grainy bread
1 pound broccoli raab (sometimes called rapini or broccoli rabe), trimmed and washed
1 pint cherry tomatoes, halved
1/2 tsp lemon zest
1/4 teaspoon red pepper flakes
2 tbsp fresh basil, shredded
1/2 tbsp lemon juice
1/2 lb whole grain pasta (I used spelt linguine, but I reccommend a chunkier, short cut)
- Preheat oven to 375F.
- In a bowl, toss 1 1/2 tbsp oil with the onions and garlic, and season lightly with salt and pepper. Pour into a deep casserole dish and tent (do not seal completely) with foil (or use the lid if it isn't airtight).
- Bake 45 minutes, then stir the casserole contents.
- Re-cover lightly with foil and continue roasting a further 15-20 minutes, until onions and garlic are soft. Allow to cool.
- Place the onions and garlic, with any liquid and the extra water, to a small food processor bowl or blender and puree. Store in the refrigerator until ready to use.
- Heat oven to 375F and lightly mist one or two baking sheets with non-stick spray.
- Spread the chickpeas onto the sheet(s) in one layer, then spray with the non-stick spray.
- Roast for 25 minutes, then stir / shake the pan to prevent sticking.
Return to oven *NB: if serving immediately add the tray of bread cubes at this point* and bake 15 minutes longer, watching carefully to prevent burning. - Meanwhile, bring a large pot of salted water to a boil for the pasta and cook according to package directions (reserve 1/2 cup of cooking water), and prepare a steamer pot for the broccoli raab.
- Steam broccoli rabe 5 minutes, remove from heat immediately.
- Meanwhile, add remaining oil to a large pot over medium heat. Add the steamed broccoli rabe, tomatoes, pasta water and onion/garlic paste, tossing well.
- Stir in the lemon zest, pepper flakes and basil. Remove from heat and toss with lemon juice and drained pasta.
- Just before serving, toss the pan mixture with the bread cubes and chickpeas to maintain their crunch.
Calories: 337.2
Total Fat: 9.2 g
Cholesterol: 0.0 mg
Sodium: 322.7 mg
Total Carbs: 56.1 g
Dietary Fiber: 10.9 g
Protein: 12.3 g
I am actually kind of ashamed to say that dessert started out as a major fail, then fell into the "afterthought" category of my daily activities. The fail came when I tried to use the last of the free bottles of POM juice that I received from the company. I had enjoyed one straight ages ago, used another in a (forthcoming) fruit bread, and given one to Andrew. When I found a recipe for Chocolate Cupcakes with the juice on their website, I couldn't wait to give it a go. Mom loves chocolate, and fruit (especially since the bottle I had was my personal favourite - with added cherry juice), so I figured it would be a hit.
Well, um, it wasn't. I even followed the recipe to a T - unusual I know, but I wanted something for mom's dessert. The batter was so liquid it
Because I'm just good like that, I got the idea to do a fairly light, fruity dessert from scratch to cap off the meal. A granola-topped, custard, blueberry and mango parfait, to be specific. And I wanted to do it all from scratch. So I spent my morning alone roasting up a vanilla and honey granola, cooking a delicious (though slightly runny, which I fixed for the recipe below) vanilla custard with a touch of lemon zest and creating the most delicious (I ate half of it the first time, then had to make more *blush*) compote with the two unlikely fruits. Everything got squirreled away until I could assemble the two layered glasses later that afternoon, leaving off the granola until just before I served them.
Mothers Day Spring Parfait
Serves 2
1 tbsp custard powder
1 tbsp sugar
1/2 cup of whole milk, divided
1 tsp vanilla
1/4 tsp grated lemon zest
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150 g fresh (or frozen, thawed, juices reserved) mango, cubed small
1/2 cup fresh (or frozen, thawed, juices reserved) blueberries
2 tbsp water
1 tbsp honey
1 tbsp brown sugar
1 tbsp cornstarch
3 tbsp cold water (or reserved fruit thawing juices)
---
1 1/4 cups rolled oats
3 tbsp honey
2 tbsp water
1/4 tsp vanilla
1 tsp canola oil (if needed, included in NI)
For Custard Base
- Combine powder, sugar and 1 tbsp of milk to a paste in saucepan, add remaining milk and heat to just under the boil.
- Cook 5 minutes or until thickened, stirring, then remove from heat and let cool 2 minutes.
- Stir in the vanilla and lemon zest and chill before serving.
- Can be made 1-2 days in advance.
For Compote
- Combine the fruit, 2 tbsp water, honey and brown sugar in a small saucepan, bring to a simmer and cook 6-8 minutes, stirring frequently, until the fruit begins to break down.
- Whisk together cornstarch and water (or juice) in a small dish until smooth.
- Stir the slurry into the cooking mixture and simmer, stirring for 1-2 minutes until thick and the fruit is coated.
- Can be used warm over pancakes and waffles, for this parfait cool completely.
- Can be made up to 5 days in advance.
For Granola Topping
- Preheat oven to 275F. Line a baking sheet with parchment.
- Combine all ingredients in a small mixing bowl - I find tossing and mixing by hand works best - until everything is evenly coated.
- Spread evenly on the lined sheet, as close to one layer as possible.
- Bake for 20 minutes, then rotate the pan in the oven.
- Bake a further 10-15 minutes, or until the oats are crispy, toasted and mostly dry.
- Cool completely on sheet, then stir to get the clusters.
- Store in an airtight tin. Can be made up to 10 days in advance.
Assembly
- Layer an even smount of custard on the bottom of each serving dish.
- Top with a generous amount of fruit, then add equal amounts of granola to the top of each dish.
- Serve immediately.
Calories: 550.9
Total Fat: 7.8 g
Cholesterol: 6.1 mg
Sodium: 535.7 mg
Total Carbs: 115.2 g
Dietary Fiber: 7.9 g
Protein: 10.5 g
So the verdict on my home cooked dinner? My mom loved it - it was light, full of vegetables, colourful and the perfect mix of texture for her. She adored the finishing touch of lemon zest and juice with the sweet

Mmm, that pasta sounds deliciously healthy!
ReplyDeleteWhat a wonderful meal you made for your mom! Thanks for sharing it with PPN this week!
ReplyDeleteThe pasta looks great! Sorry to hear about your POM cupcake issues, I hate when that happens.
ReplyDeleteThat pasta looks really good.
ReplyDeleteWell, the pasta looks awesome and I'm sure your mom enjoyed as much as the rest of us will. Thanks for sharing with Presto Pasta Nights.
ReplyDeleteAs for the dessert...oh well, she probably was stuffed from all the rest of the eating.