The yummiest roasted broccoli!
I’ve said it before, and I’ll say it again. I am not a vegetable fan. I was the girl who would never eat her vegetables, and everyone knew it.
Now that I’m older, things are changing. Lucky for me (well, for my health) Son won’t take any nonsense when it comes to me eating healthy, so I don’t have much of a choice. To make life a little more enjoyable for myself, I’ve tried to find vegetable recipes that I actually enjoy, rather than having to force them down.
The credit for finding this recipe goes to my sister. She’ll randomly send me links to recipes that she wants me to make for her, and this was one of the better ones… in fact, just plain amazing! Sure, broccoli used to be one of the only vegetables I’d eat, but I certainly wouldn’t go out of my way to eat some when I was younger. Who would’ve ever known I’d crave broccoli?
Recipe adapted from Amateur Gourmet.
Ingredients
- 4-5 lbs broccoli
- 5 tbsp olive oil
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 tsp garlic powder
Cooking Directions
- Preheat oven to 425°.
- Wash broccoli and dry extremely well (or don’t wash it and hope the heat kills any germs.)
- Cut broccoli into florets.
- Toss all ingredients together.
- Spread the broccoli evenly on a cookie sheet.
- Roast in the oven for 20-25 minutes, or until the tips of the broccoli are browned.
More beautiful virtual flowers…
One hug is never enough. Especially when times are difficult, you can always use another hug. So though I already gave Barbara from Winos and Foodies a hug over on Sushi Day, I felt that I should do what little I can, and give her another virtual hug (and several more virtual flowers) here on Fridgg.
… from Son’s dad’s garden…
Barbara is currently battling cancer. Though I am lucky to have never had to go through the trials of having cancer, and I can’t possibly know how it feels, I do know that it sucks. A lot. I have two immediate family members who have dealt with three separate occurrences of cancer, and I know that calling life with cancer “unpleasant” is a grave understatement. Thus food bloggers from all over the world have come together to give Barbara a HUGE virtual hug, all brought together by the genius of Bron and Ilva.
… just for you, Barbara!
Even if sushi is too much effort with the way your body feels from the effects of both cancer and chemotherapy, these tuna cakes are much, much easier. For me these are the perfect comfort food – easy to make, warm and filling, delicious and even good for you. For you Barbara, many, many hugs from Southern California!
Tuna cake sandwich…
Ingredients
- 1 can tuna
- 1 medium zucchini
- 1 large egg
- a handful of breadcrumbs
- vegetable oil
Cooking Directions
- Wash the zucchini.
- Cut off the ends of the zucchini, then shred.
- Pat zucchini dry with several paper towels.
- Drain the can of tuna well, then scoop tuna into a bowl.
- Mix with zucchini, egg, and breadcrumbs.
- Form into two disks.
- Heat oil in a frying pan.
- Once the oil is hot, fry the tuna cakes until browned on both sides.
- Drain on paper towels.
- Enjoy by themselves, or in a sandwich with mustard and mayonnaise.
… on roasted garlic bread wheat rolls.
Linzer Sables
This week, I’m a little late posting, but I *did* make the Linzer Sables picked by Dennis from Living the Life.
Though I left out the nuts in the cookies, I made up for that by doubling the filling – chocolate plus strawberry jam! Yum.
Yummy chocolate-strawberry filling.
Will I be making these again? Probably not. Too dry and hard for my preferences, and there are so many other cookies that I prefer. But still, they were definitely yummy.
Linzer Sables
