Maybe I’m the last person to try this, but have you ever roasted broccoli? Broccoli is a family favorite in our house – well, in terms of green vegetables and we usually steam it and serve with a dash of garlic salt. Very good and obviously good for you. In the summer we make a broccoli slaw, we put broccoli in stir fry’s, but I wondered what else we could do with broccoli? Then I thought, gee – we roast so many other vegetable, let’s roast some broccoli? I found a simple recipe on epicurious to get an idea of oven temp, etc… and it came out so great.
Don’t worry if the garlic smells like it’s burning, it caramelizes and tastes great with the browned broccoli. Roasted broccoli feels like a heartier side than our normal steamed broccoli – try it, let me know how you like it!
I stole an idea from my very own blog (Easter Bunny Rice Krispie Treats) and made the most adorable Valentine’s Day Rice Krispie treats while we were stuck inside during the blizzard earlier this week. It’s so fun to make rice krispie treats anyway but even better when cut with cookie cutters and mixed with sprinkles for whatever holiday is coming up. For Valentine’s Day we obviously used heart cookie cutters and pink and red sprinkles. I thought it would be even more fun to dye some white chocolate pink and add a little drizzle for added pop of color.
Once you’ve made and cooled your rice krispie treats, turn them out onto a cutting board and use a heart cookie cutter to cut into heart shapes.
Then drizzle with the pink chocolate…
…or even dunk half in the chocolate – why not?
These are so cute, festive – the perfect for Valentine’s Day treat!
We are always look for interesting recipes to try and recently we found one recently that was totally awesome – beet pesto. You may think that word combination is actually an oxymoron, but let me tell you that this recipe was so interesting and delicious. Just like any pesto, the beets (almost the replacement for the basil in a traditional pesto) were blended with nuts (walnuts instead of pine nuts), oil, and cheese. What was most interesting was the use of beet juice in place of much of the oil so it wasn’t so heavy and oily – I think that’s part of what I liked it so much. I included the beet pesto recipe below because I can’t find the recipe online to link to.
Beet Pesto (serves 4)
8 oz. can red beets (save juice)
1 1/2 tsp chopped garlic
1 Tbsp olive oil
2 Tbsp lemon juice
1/4C Grated Parmesan cheese
Toast your walnuts in a non-stick pan.
Blend walnuts with next 4 ingredients and mix in beet juice until desired consistency is reached. I used our Magic Bullet and it worked fine.
Mix blended beet mixture with cheese.
As directed on the original recipe we served the beet pesto over salmon. So good, so interesting! Enjoy!
Ps. Galic scape pesto is good, too!
Ok, it’s dipped below 20 degrees this week (and that’s during the day, it’s in the single digits at night!) so we’re pulling out all our favorite winter recipes to make for dinner. One such favorite is Tyler Florence’s Pot Roast with Vegetables recipe. I’ve always been a huge fan of Tyler’s – we even made it a point to dine at his Wayfare Tavern when we were in San Francisco a few years ago (if you go there/live there eat there immediately!). And recently Ty’s been interesting to follow on Instagram where he shares all sorts of ideas/recipes from his test kitchen. Did you hear about his roasted french toast? Read through each photo, what an awesome idea.
Any way, back to pot roast. The most important step to this recipe is searing your meat. This locks in the flavor and is so important when braising anything so that it doesn’t become flavorless mush.
We simplify the recipe and just use tons of carrots, tons of onions, and a bunch of garlic (such precise measurements).
It’s so easy to just toss it all in your dutch oven and let it cook for hours! A great Sunday dinner for sure.
We don’t artfully display ours on a platter to serve they way Ty suggests, rather, we serve it over good ‘ol fashioned egg noodles. And it’s so. good. Enjoy!