Happy November, friends! I've never disliked broccoli, per se, but I'm not enamored with it. I'll eat it steamed, raw and dipped in ranch or something, or cooked as a side. But I never crave it and Nicholas won't go near it, so I rarely buy it.
However, I had some in our fridge, begging to be used before it spoiled. So today, I thought, I'll just roast it and hopefully it will taste okay. I was surprised to find that this broccoli is a game-changer; I ate almost all of it in one afternoon and then I craved more.
simply prepared with lemon, garlic, salt, & lots of pepper
- A bunch or about 12 ounces pre-cut florets (I usually buy this since it's so easy)
- juice of 1/2 a lemon
- 1/2 tsp of garlic powder (or the real stuff, minced)
- sea salt to taste, about a 1/4 tsp, or a bit more
- 4 T olive oil
- lots of fresh-ground pepper (don't skip this!)
Preheat oven to 425. Add broccoli to a bowl. Drizzle oil and lemon juice over the top, toss to coat. Add salt and garlic powder, toss again. Spread in a single layer on a rimmed, parchment-lined baking sheet. Crack pepper generously over the top.
Roast for 20 minutes, or until bits of the broccoli are brown and crispy. Enjoy as a side or an afternoon snack!
I love the cooler months for the feel of them, in every way. I love cold-weather clothing, and candles, and the idea of slower, soothing months, where life doesn't feel so hectic. I love the anticipation of Thanksgiving and Christmas. And I love a good comfort food meal, that you can start in the afternoon, and let it simmer while doing laundry or a pre-dinner tidy of your home. This chili is that food for me. It's not altogether pretty, but you could always add some color by way of green pepper or jalepenos, etc. It's very mix-and-matchable and well-suited to whatever you have in your pantry. For us, that's chickpeas and lentils, since Nicholas isn't a huge fan of pinto/navy beans, etc. These ingredients afford a "traditional" enough chili for me, with a texture he enjoys as well.
Baked PB oatmeal or just "PB oatmeal" as we fondly call it, serves as our breakfast at least 300 mornings of the year. I've mentioned it about one million times on the blog, since I've been making is for us ever since Summer posted the recipe almost exactly five years ago, but I've never actually shared the recipe and how I make it. Over time, I've adjusted a few things and tweaked it to it's current state. I adore recipes like this that I can make again and again. We eat a lot of eggs for any meal of the day, and so it's nice to have an egg-free breakfast option. And I really love the idea of a make-ahead breakfast that will reheat easily and fill us up with both protein and carbs.
Yesterday, I stopped by my friend Jessica's house to see her and her son. I played with her little boy while she chopped veggies for a meal she was bringing to a friend that night. Whereas I prefer to follow a recipe, since I'm nervous that my kitchen experiments won't turn out, Jessica is naturally good at using up all the food in the fridge, coming up with new combinations and just "throwing together" a meal, or following a recipe with modifications, based on what she has on hand.