I know it seems like I’ve stopped eating, but I promise I haven’t. I even still take pictures of most of the things I cook (usually), they just never make it this far. This one I just took with my phone as I reheated last night’s leftovers for lunch today – but that counts, right?
First, the exciting news. I’ve discovered my new favorite website/tool – Pepperplate – which basically consolidates recipes from the internet or inside your head and lets you tag them, sort and search them, meal plan, and make shopping lists from the ingredients. For free. It has a few quirks, and things I think it’s missing (I’ve annoyingly emailed them every time I find something), but it’s a great tool and it’s allowing me to move away from my immense piles of printed recipes that I can’t ever find or remember I have to something much more useful. It also partners with Smitten Kitchen, which is both awesome and dangerous, because it means I am spending inordinate amounts of time on her site looking through all the billions of recipes I want to make. Which leads me to the Broccoli Pesto.
Broccoli is one of those things. I love it. Calin does not love it. We agree to disagree, but he still has to eat it sometimes, so I’m always on a quest to find broccoli recipes that he will eat and hopefully enjoy at least a little bit. When I discovered this recipe, I immediately added it to Pepperplate (see where that comes in?) to make soon – because pesto! and pasta! and broccoli! and kind of easy! Well, the reality didn’t come out quite as well, but it was absolutely worth trying, and I’m definitely going to tweak it for us in the future.
Problem 1: My garlic and onions were both sprouting. In garlic, I think that makes it stronger, but apparently in onions it makes them more mild, because the onion flavor was minimal.
Problem 2: I lost the garlic. Seriously, one minute it was there, and the next minute it was gone. I finally found it hiding in with the broccoli, dutifully steamed. Weird. So I added another clove, but that one didn’t get cooked long enough, so I ended up with this weird combo of faux-roasted and raw garlic.
Problem 3: I didn’t have any heavy cream. I used half 1% milk and half plain yogurt instead. Definitely different, and less flavor, but better for us…
Problem 4: I overcooked the broccoli. There’s no getting around this one.
So the pesto was tasty, but a little bland (I also didn’t measure the salt or pepper, because I’m lazy), and Calin’s verdict was that he would probably rather just eat broccoli. Or, preferably, not eat broccoli at all. So, success for me but still a no-go in the “eating more broccoli” department. Oh well. The leftovers were actually pretty good, too. I think I’ll try fixing the problems first, and then maybe see if I can add some other things to make the flavor stronger if that isn’t enough.
Do you have reliable go-to broccoli recipes you’d recommend?
It’s a nasty day outside – cold, wet, grey, miserable – and I’m sitting inside in the almost-dark thinking about Thanksgiving and all the intense cooking and eating in the next few days. Most years, my sister and I go all out and make a feast, regardless of how many people we’re expecting. This year my sister can’t come home and I have a newborn, so Thanksgiving will be in the capable hands of my in-laws and I’m only a contributor. I am contributing my famous Caramelized Brussels Sprouts (easy), and a pumpkin cheesecake (easy). Which is making me think about all the incredibly easy recipes there are out there and how, even with a new baby, I should be cooking more.
Potatoes are one of the most versatile and comforting foods there is. They can be prepared in so many ways, some healthy, some not so healthy; they can be simple or supplemented with delicious additives (like ranch dressing – thanks to Hidden Valley ads during Agents of Shield on HuluPlus, I’ve been craving mashed potatoes with ranch dressing for weeks). Every time someone fixes them for me, I remember how much I love them and how I should make them more often. Potatoes last a really long time, so they aren’t one of the “emergency – eat these now” vegetables, which also makes them a good stand-by.
This “recipe” could not be easier. It’s so easy that I wouldn’t even call it a recipe – I’d call it a cooking style. (I do actually apply this general style to almost all the veggies I cook – it’s excellent for broccoli and brussels sprouts also.) Since there’s no real measuring, you can make as many or as few potatoes as you want. These potatoes make a great side dish for dinner, or a simple substitute for fancier hash browns at breakfast. And if you’re like me and you like to use your hands rather than utensils, the olive oil is great for your skin!
Easy Roasted Potatoes
- Cut up some small potatoes, however many you have or want (I had about five yukon gold here).
- Toss them in some olive oil, salt, and chopped rosemary (or whatever herb/spice you have around).
- Spread them on a baking sheet and bake at 450 degrees for 25 minutes, until crispy on the outside and soft on the inside. (You should be able to stick a fork straight in with no trouble.)
- Serve hot.
My relationship with Joy of Cooking got off to a rocky start, but things are definitely looking up. I don’t think I ever got around to telling my Joy of Cooking story, so now’s as good a time as any. And then I’ll get around to the Brussels Sprouts.
In honor of the first day of Spring, I’m posting a recipe for a classic fall dish. Figures…
This was meant to be a collaborative post with Alimonkee, but sadly I wasn’t able to get the pictures put together in time. So I think we’re both going to be posting our own versions of the same cooking event. (And by “going to” I mean that Alice posted hers *months* ago, and I never finished my draft until now.) Also, due to some mishaps with lighting and trying to use a camera-phone, less of the documentation turned out well than I’d hoped, so the pictures are a little different.