Lemon Roasted Broccoli

Wait what? Am I blogging? Are pigs flying?

(Check out the end of this post to find out why I was kind of absent!)

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Are you guys mad at me? I hope we can still be friends, despite the fact that I’ve been THE worst. But I feel like, or at least I’m hoping, that we have one of those relationships that we can pick up where we left off. Kind of like I never left? Kind of like I wasn’t being a crappy blogger? Good. Glad we are on the same page ;).

I’ve had this Lemon Roasted Broccoli Recipe sitting on my computer desktop for a long time just begging to be shared! I usually make a version of this once a week, and I’ve played around with the flavors a lot too. So far, my kids AND my husband eat this every. single.time.

Like I said, it definitely needed to be shared!

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Broccoli has always been a safe vegetable in our family, and if I want to feel like super mom I will whip up a batch and proudly watch my kids eat those little trees. Ignore the fact that they called the chicken I made disgusting, that’s not important.

THEY ATE THE BROCCOLI.

#supermom

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Lemon Roasted Broccoli

Ingredients
  • 2 heads broccoli, stems removed
  • Olive Oil
  • Juice of 1 lemon
  • salt
  • pepper

Instructions
  1. Preheat the oven to 400 degrees.
  2. Coat the broccoli with olive oil, just a few TB. until the broccoli is lightly coated.
  3. Sprinkle with a good amount of salt and pepper, and then the lemon juice.
  4. Bake in the oven for 15-25 minutes, tossing every so often. (Depending on how crunchy you like the broccoli, you can adjust your cooking time. We like it super crunchy!)

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What’s the one vegetable your family enjoys eating?!

 

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We’ve had a great and relaxing summer, as I hope all of you have! I’ve been learning the ropes with 3 littles, and each day brings new, exciting, AND crazy moments! Just recently, as in this week, our little baby started to sleep more solidly. (AKA that’s why I’m able to blog right now.) She falls asleep and stays asleep for longer than 30 minutes!! I also had my two older kids start school, so I feel like a whole new woman! I’m hoping I can maintain a better blogging schedule!!

Have a great week!

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Cucumber, Parsley, Pineapple and Lemon Smoothie

Cucumber, Parsley, Pineapple and Lemon Smoothie – dairy-free, paleo and vegan!

I've been on a smoothie kick all summer, it's my go-to breakfast after a workout and also a great way to clean out my fridge. Rather than juicing, smoothies use the whole fruit and vegetables which retain the nutrients in the skins and have more fiber to keep you full longer. This super healthy smoothie is surprisingly sweet and so yummy, made with absolutely no dairy – delicious!

I've been using The Blender Girl Smoothies Cookbook a lot this summer. The author, Tess Masters is a blender master! Her book has 100 smoothie recipes that are healthy, vegan, paleo and gluten-free. I've tried so many from her book and loved each and every one I've tried so far.

This particular smoothie is called Allergies Be Gone in her book. Tess the author says "Parsley is brilliant for alleviating inflammation, asthma and airborne allergies. This blend's mineral salts neutralizes acids, purifies blood, cleanses skin, detoxifies tissues and organs, assists with elimination of heavy metals, flushes out kidneys and aids in urinary tract health."

Cucumber, Parsley, Pineapple and Lemon Smoothie – dairy-free, paleo and vegan!

Click Here To See The Full Recipe…

50 Late Summer Recipes

50 Late Summer Recipes

Summer may almost be over but there is still plenty of great late summer produce around including some of my favourites like tomatoes, eggplant, red peppers, corn, cauliflower, broccoli and green beans. In addition to all of the summer produce we already have some fall items showing up including apples, pears and winter squash so we are quite literally spoiled for choice these days! It was really difficult trimming a roundup of recipes down to a manageable amount so I ended up going with a 'mega' roundup containing a whopping 50 amazing recipes using late summer produce! When I head down to the market at this time of year it is always challenging to not pick up some of everything that's available but no matter what I end up bringing home I have plenty of tasty recipes to make!

Read the recipe »

Tzatziki Sauce (Greek Cucumber Salad)

Tzatziki Sauce

Tzatziki is a Greek meze or appetizer that is made from strained yogurt, cucumber and garlic. Optional ingredients include herbs such as dill, mint and/or parsley and lemon juice is also common. If you are feeling daring you can even hit it up with a splash of ouzo. In addition to being served as an appetizer it makes a great dip or condiment especially when served in gyros or with souvlaki.

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The New Normal

It’s been a week since Alex pulled away from our homestead, and approximately 4.7 days since I hugged her in her dorm room and said goodbye. I knew the ensuing days would be tough, and guess what? I was right! The first couple of days back at home were pretty tear-streaked and weepy, and thank you for being understanding about my light posting schedule. I was no good to anyone!

DSC_1356But things are easing into a new normal, now, and we’re settling in to doing the same things we did when Alex was at home. The only difference is that there are now five of us instead of six.

DSC_1357Well, 346 of us if you count the dogs.

And speaking of the dogs. See the above photos? I took them while sitting on the ground because I had just returned from a massively long and somewhat painful (ouch!) walk and because I love the perspective of photos taken from the ground. I am a ground-dweller, what can I say?

Anyway, while I was on the ground, the dogs attacked me with love, kisses, bad odors, and desperation. Marlboro Man had to run over and rescue my camera because they were about to lick it to death.

DSC_1363And then he thought it was so funny that he snapped a few photos himself!

DSC_1370Look at this. And I’m only in my mid-forties. Imagine the depth of my dog problem when I’m in my mid-seventies. They’ll be hanging from my limbs and sitting on my head!

And by the way, I will not mind this.

DSC_1380Nope. I will not mind this one bit.

crispy peach cobbler

crispy peach cobbler

I cannot resist a recipe that promises an odd outcome. To wit, prior to stumbling upon this curiosity in the wonderful A Boat, A Whale and a Walrus, an assembly of recipes and stories from restaurants on the other side of the country that I am now extra-sad I haven’t been to (yet! Like maybe in 5 or 18 years or so?), I understood cobblers to be more or less baked fruit topped with a soft cake batter or plush biscuit, while crisps had clusters of oaty and sometimes nutty cookie-like crumbs giving them their namesake texture. [Let us save comparisons with crumbles, grunts, fools, pandowdys, sonkers, bettys, buckles and slabs for another delicious day.] Crisps were not soft; cobblers were not crisp.

it was hard not to eat these all

into thick wedges

But not this one. Here, in technique that Renee Erickson, the author and chef, says she was handed down from the original owner of one of her restaurants, The Boat Street Café, a rather simple flour/butter/sugar/milk batter is beaten for longer than any proper cake recipe would usually advocate, spread thinly over unpeeled peaches that have been dressed only with lemon zest and juice — no thickeners, spices or sugar — coated with more sugar and then drizzled with hot water. In the oven, the batter develops a crisp lid that is as fun to impatiently tap your way through as the best crème brûlée.

batter, prepped peaches

… Read the rest of crispy peach cobbler on smittenkitchen.com


© smitten kitchen 2006-2012. |
permalink to crispy peach cobbler | 55 comments to date | see more: Crumbles/Crisps, Peach, Photo, Summer

Zucchini and Feta Breakfast Casserole

Zucchini and Feta Breakfast Casserole

I certainly have been enjoying zucchini season and up next I have a Greek flavour inspired zucchini and feta breakfast casserole! I always enjoy a tasty savoury breakfast over a sweet one and it's nice to be able to sneak pack some seasonal veggies into it. This breakfast casserole has a base of eggs and cottage cheese and it's filled out with shredded zucchini and feta cheese along with plenty of fresh herbs including dill, parsley and green onions. In addition to being packed full of flavour this casserole is light, healthy and easy to make, taking less than 30 minutes. If you want to save a bit of time in the morning feel free to mix the ingredients the night before so you just need to bake in the morning. The leftovers are also great reheated so make a large batch for quick breakfasts all week long! This zucchini and feta breakfast casserole is a great way to enjoy some of the fresh summer zucchini!

Read the recipe »

Slimmed Down Shrimp Po’ Boy

Slimmed Down Shrimp Po’ Boy  – a quick, slimmed down version of the popular Louisiana style sandwich.

 

A quick, slimmed down version of the popular Louisiana style sandwich. A traditional Shrimp Po Boy is always fried and served with melted butter. This lighter version is sauteed in a skillet with lots of seasoning, and topped with a fresh herb buttermilk slaw on a healthier whole grain French baguette.

Slimmed Down Shrimp Po’ Boy  – a quick, slimmed down version of the popular Louisiana style sandwich.

Sandwiches for dinner are a great way to make a quick weeknight meal – this dish takes about 20 minutes to make an it's very substantial. A tip I like to use when making a sandwich on French bread is cut a larger slice of bread, then scoop out some of the inside of the bread to give you a bigger sandwich, with fewer calories.

Click Here To See The Full Recipe…

Settled

dormAlex is all moved into her new dorm room at her college 7.42 hours away (if I only stop twice) and Marlboro Man, Paige and I driving back to the ranch. Our hearts are heavy but full, and speaking of full, so are our bellies. We’ve never eaten so much queso in our lives.

I can’t write too much right now about the ins and outs of leaving Alex at college, because I’ve sort of leveled out this morning and I don’t want to get myself all worked up and hectic again. I promise, however, to jot down my reflections throughout the week. And come Wednesday or Thursday, my new website will be here, so I’ll have a shiny new place where I can jot down these reflections. And of course, that will totally make up for the fact that I just left my precious baby girl at a huge university 500 miles away after homeschooling her and holding her and petting her and calling her George for the past eighteen years of her life.

Ha.

Very briefly, though, and I mean really briefly because I’m already starting to feel that nose-stinging feeling again: It was a beautiful weekend. I cherished every moment. Alex was so ready, so excited, and so confident in the new chapter she’s beginning.

And there’s a window in her dorm room that lets in the most beautiful light.

And for all of those reasons, I’m heading back home with a smile.

I haven’t walked back into the house yet…but I’ll cross that bridge when I come to it.

angel hair pasta with raw tomato sauce

angel hair with raw tomato sauce

The internet might be loaded with a ga-jillion recipes, but finding the great ones can still be a little bit of a needle in a haystack. My favorite way to find new recipes is to ask a random person what their cult favorites are. Bonus points if they claim to hate cooking, because these are the people who are only going to be excited for dishes that work with airtight reliability that are unquestionably worth your time. I have found so many gems this way; Marion Burros’s Purple Plum Torte (which, if you have not made yet, shut this browser tab and get to it, please), Cook Country’s Chicken and Dumplings, Jeremiah Tower’s Raspberry Brown Sugar Gratin, this crazy simple beef braise and Ina Garten’s Lemon Cake. (If you ask me about mine, I might also up this curious tuna salad from the New York Times Magazine, this zucchini and almond saute). In more recent memory, it’s from asking around that I learned a lot people have a very deep fondness for a raw tomato sauce for a 2006 issue of the late Gourmet Magazine.

what you'll need

coring tomatoes, if you wish

I, however, had my doubts. I am very particular about pasta; I want not too much sauce and I want it to be slurped up by very thirsty al dente pasta with a splash of reserved cooking water in the last minute before you eat it, so that they become as one. I couldn’t imagine raw tomato sauce being anything but slippery, wet and probably nothing you’d see in Italy, right?

grating a few tomatoes

… Read the rest of angel hair pasta with raw tomato sauce on smittenkitchen.com


© smitten kitchen 2006-2012. |
permalink to angel hair pasta with raw tomato sauce | 32 comments to date | see more: Italian, Pasta, Photo, Quick, Summer, Tomatoes, Vegetarian