Honestly American Horror Story Asylum in my opinion had the best character developments for the characters even if it made them more cynical or better. But Lily's transition from Sister Mary Eunice to possessed she honestly killed it sister Mary Eunice is one of the scarier and best villains and the whole scene where she switched between the two with the angel of death from Eunice to the devil was amazing she kills the roles she is given I think she's just as talented as Lange and Paulson.
So this might be a bit of a niche question, but my roommate has a digestive condition that makes her unable to eat really fibrous things unless she wants funtimes at the ER. It sucks, she misses being able to eat more than two pieces of pineapple or broccoli over a week, but living is marginally more important.
We found this recipe that we wanted to make, it's a bechemel-based pasta bake with fontina and italian sausage, but it calls for broccoli rabe. No biggie, I say, like a fool, we'll just find some other safer vegetable to substitute, I'm sure the internet has plenty of suggestions. It turns out pretty much all of the internet's ideas are for other leafy greens and preaching the importance of fiber in a healthy diet for a normal person - all of which is deeply unhelpful in this case. To compound the issue, I've never actually had broccoli rabe before, so I have nothing to go on to bullshit a comparable flavor myself. The best idea I have is to use zucchini, mostly because zucchini + italian food = good.
My question is, is there something else I could use instead of/in addition to zucchini that would be closer to broccoli rabe's flavor? Vegetables that work best are ones that are biological fruits or roots (tomatoes, peppers, squash, onions, carrots, yams), rather than leaves or stems. Legumes like green beans are okay, but I'm pretty sure those would be a completely different vibe from what we're looking for.
Ferguson with the low pony or hair down is a goddess 😍
Hi everyone. I'm visiting (from New Orleans) a friend who lives in Queen Village, and when I mentioned John's Roast Pork (as a follow-up to Tony Luke's sampled this past December), she gave me a thumbs-down because John's uses spinach instead of broccoli rabe. Is this a big deal, or do I need to head over to Di Nics tomorrow?
Thanks!
I’ve seen all the episodes hundreds of times, first time I got this. …wait did everyone else always just hear broccoli rob?
I made this soup last night without the cheese. It was so good that I'm going to eat it for breakfast so I don't have to share it. I think Harissa is my new favorite.
INGREDIENTS
- 1 large bunch (or 2 small bunches) broccoli rabe or kale, thick stems separated from the leaves
- ¼ cup olive oil, plus more for drizzling
- 4 garlic cloves, thinly sliced
- 1 medium red or yellow onion, thinly sliced
- Kosher salt and black pepper
- 2 to 3 tablespoons harissa or tomato paste
- Red-pepper flakes (optional)
- 3 (15-ounce) cans large white beans, such as cannellini, butter or great Northern, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 preserved lemon, thinly sliced, or 1 lemon, halved, for squeezing
- 2 ounces feta or other salty cheese, such as queso fresco or pecorino, crumbled
- 1 cup parsley or cilantro, leaves and tender stems
- Fried or medium-boiled eggs, for serving (optional)
PREPARATION
- Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
- Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
- Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
- Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
- Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you’ve reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
- Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
- Serve with feta and parsley, and with eggs, if you like.
I have two rows the character must appear in more than two episodes, and ICONIC CHARACTERS ONLY!!!
Pasta with broccoli rabe, chives, dill, oregano and parsley. Parmesan on top - new garden, new house
Bei uns fetzen sich seit etwa 3 Wochen ständig ein Rabe und ein Milan und ich frage mich warum? Die haben doch eigentlich unterschiedliche Fressverhalten, also wird es kaum um Beute gehen, oder? Kann es sein dass es der Milan auf die Küken vom Raben abgesehen hat? Der Rabe ist ständig irgendwo in der Höhe auf nem "Wachposten" und hat schon einen arg zerfetzten Flügel 😳 Irgendwelche Ideen worums bei den beiden gehen könnte? :)
