Okay, so I’m like…five days late in order to give that title any meaning. Oh well. Here are some things I’ve been loving during my absense…
Lots of parmesan roasted broccoli! Here’s what you need to do:
1.) Preheat your oven to 425 degrees.
2.) Line a baking sheet with parchment paper or aluminum foil.
3.) Cut your broccoli into bite-size florets, and throw them into a big baggie along with some olive oil, sea salt, freshly ground black pepper, and parmesan cheese. Crushed red pepper is also a good addition if you like a little heat. And freshly grated parmesan is always best, but I’ve been buying it already ground. (A shameful culinary student, I am.) Toss it all up, and throw it onto the baking sheet! Well, don’t throw it. Disperse is kindly and evenly. Note: I find that the florets end up sticking to the foil if I don’t grease it, so I rub a little bit of olive oil on beforehand.
4.) Bake for about 10 minutes. I’ve baked it for 8 minutes before, and I’ve baked it for 12. This is just an estimate. I’ve seen recipes that say to bake broccoli for 20-25 minutes…but I know that in my fiery oven, that amount of time would turn my broccoli to ash. Every oven is different, so check on your broccoli until it seems done. Somewhat soft when poked with a fork, nicely browned on the edges, etc.
5.) Eat alongside…anything. Or all by itself. Roasted broccoli is the BOMB.COM.
Other things I’ve been loving are sweet potatoes and bananas.
I’ve been enjoying the sweet potatoes at dinner time…
I love taking a perfectly healthy sweet potato and melting a big pad of butter inside.
I also like to make dinner for Chad and my best friend Hallie. It’s becoming a new Friday night ritual.
The bananas come into play in the morning. Every night I make sure to have frozen bananas in the freezer so that I can make some sort of smoothie before class the next day. I’ve been adding lacuma powder to my smoothies as well. It’s delicious. It’s also chock full of vitamins and minerals. Beta carotene and vitamin B3 to name a couple. I still don’t know too much about this exquisite powder with a subtle maple/vanilla-esque flavor, but I plan to research it more. I do know that it’s somewhat popular in the raw food community, and that it’s vegan. It’s also South America’s favorite flavor of ice cream. Who knew?!
I think it tastes great combined with cocoa powder. As seen in the following smoothie bowl (with bloobs blended in as well).
To connect back to this post’s failure of a title, I made Mexican lasagna for Cinco de Mayo. It was also mine and Chad’s 10 month anniversary! Love my man.
Sometimes I like to think I’m cute when I cook.
And Chad takes pictures of me.
In culinary school, there is a big emphasis on learning to cook without exact measurements. My chef told us that we look like a bunch of drug dealers when we obsess about weighing each container of flour or chicken stock on a scale. Not that drugs are made from flour or chicken stock, but you get the point. Thankfully, I’m starting to become better at estimating ounces. I’m not used to referring to measurements by weight.
Anyway, I decided not to pay too much attention to my Mexican lasagna recipe this time. I know the ingredients by heart, and I was scaling the recipe down anyway, so I didn’t measure anything! I also added some red bell pepper, which isn’t in the recipe. The dish came out great. And cheeeesy. I used freshly made corn tortillas from this cute little farmer’s place up the street. They’re awesome. It made a big difference, in my opinion.
Accompanied by homemade guacamole, of course.
Well, friends…I think that’s sufficient enough of a recap for now. I hope everyone is having a great week. I’ll try to post more often! Keep following!