Friday, August 31, 2012

Broccoli and Arugula "Cupcakes"

So it was a fairly normal Thursday at my house except for the nasty ragweed allergy season that has struck, oh and the poison ivy.  Yeah.  Poison freaking ivy.  I had gone to pick up the children from school and stopped by my favorite farm for my last load of veggies before Elizabeth went on vacation ***insert sadness***.

Anyways!  I went home, washed everything and started cooking my face off.  Not sure what the hell phase the moon was in but I started making 1 new dish that turned into 3 new dishes.  Alright, it could be the undiagnosed ADHD that I probably have but, whatever.  That's when it happened.  A knock at the back door, my dog going nuts and my neighbor, Kim, standing there with an enormous basket of veggies!  Obviously I welcomed her, and all the kale a girl could possibly want, into the house...and poured her a glass of wine.  I may or may not have then poured myself a vodka tonic but let me not get sidetracked.  Elizabeth, the best farmer on the planet, had sent her to me bearing gifts!  And what gifts they were!  I usually like going with one new recipe at a time but with everything staring me in the face I couldn't resist.  I had seen an intriguing recipe on Pinterest (shocker) for these baked cheddar broccoli rice cups and while I didn't have all the ingredients, it did get me thinking.  Love that!  This is my version of what came of it and I must say, it's amaze-balls!
This photo could totally be better but Kim insisted this needed to be my next post!  LOL!

Here's what you need:

  • 1½ cups Brown Jasmin Rice, cooked
  • 10 oz Broccoli, frozen or roughly 2 cups fresh, blanched.  I used fresh and chopped it.
  • 1½ cups Arugula, chopped
  • ¾ cup Cheese, ½ cup Monterey Jack and ¼ Parmesan
  • 2 large Eggs, beaten
  • ¼ cup Trader Joe's Red Pepper Spread with Eggplant, trust need this in your life.
  • 6-8 sprigs Thyme
  • Muffin tin, regular or large
Preheat your oven to 350℉.
Sooo, throw all of it (except the Parmesan!) in a bowl large enough to get a good mix on things.  Seriously. All I ask is that you do spend the time to really incorporate the ingredients.  Then once the ingredients are all mixed thoroughly, divide your batter into your muffin tin.  They won't be rising so just fill those buggers to the tipity top.  Then top the "cupcakes" with your Parmesan.

Now, I used the large muffin tin and this made six FULL "cupcakes".  Next time I won't be so short sighted and I will double the recipe.  It was that big of a hit.  You all know how I feel about recipes that all 3 of my lovelies enjoy!  Once they are filled, pop them in the oven for 30 minutes or so.  I would start checking them at 20 minutes since the old cooker can vary dramatically from one to another.  I served them with some sauteed trombocino squash and onions but a salad and nice bread would work great here as well.  I liked that the Parmesan was nice and golden and...damn, now I want to make these again!

And don't you worry...the other two recipes will be coming your way soon!  ❤

Bon's time to eat!


  1. Think I might want to try these. How will it be with a different kind of rice, do you think? Basmati?

    1. Laura I think they would still work with a different type of rice...I just happen to love brown jasmine! :-)
      Hope you enjoy them as much as we do!