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Friday, March 4, 2011

Roast It!

So if you've seen me in person lately, chances are that I've told you about roasting my veggies.  I can't get enough of it.  I joined an organic produce co-op, and I'm LOVING it!  The best part of it is getting veggies that I normally wouldn't think to buy and figuring out how to cook them.  

A while back we got broccolini, so I looked up how to make it (seriously, what did people do before the internet).  The recipe I found said to toss it with a little olive oil and salt and pepper then put it on a baking sheet and bake it at about 375 or so for maybe 10 minutes or until the ends are a little crispy and brown.  O-M-G, it was DELICIOUS!  So now I'm hooked.  Then I wondered if you could do the same with broccoli, and guess what - you can!!!  I honestly don't like steamed broccoli unless it's loaded with cheese, but this is MUCH better and incredibly more healthy than heaping fattening cheese on it.  

Also, did you know that kale is the new spinach (Modern Family reference)?  Well, if you're wondering what to do with your kale, make it into kale chips!  Here's what I made on Tuesday night and the play-by-play.
Wash the veggies and dry them, then get a tablespoon or so of olive oil and put it in a large bowl.  Add some salt and pepper.  Cut up the veggies and toss them in the bowl.
Spread each onto a baking sheet.  And honestly, this was too much broccoli for the pan.  When the broccoli is more sparse on the sheet, it allows it to get crispier on the edges, which is what you want for a delicious, buttery, roasted taste.  So I would put about half of that on the pan.  The amount of kale that I have on that pan is right at the limit.  Any more and it wouldn't have allowed it to get crispy.
Then you pop it in the oven at about 375-400 for 7 or so minutes (I rarely use a timer, sorry). Then flip it with a spatula and pop it back in the oven for another 7 or so minutes.  You'll end up with kale that looks like this.  It will be crispy and paper thin and oh so yummy.
Next, put a paper towel down in a bowl and put the kale chips in there.  They'll stay crispy but won't keep in the frig, so eat them all!  You shouldn't have a problem with that because they're addictive.

The broccoli will look like this, and the edges might even get a little crispier than this (remember, I put too many on my pan).  These do keep in the frig until the next day, but they're softer.  So to be on the safe side, I would just make what you're going to eat that night.
So while that was baking, I had this on the ol' cast iron skillet.  It might look complicated, but trust me, it's totally easy.  First, I put a little cooking spray in the pan and seared each side of the chicken (and added salt and pepper to each side).  Then I added kalamata and Greek olives (from a jar bought from Walmart, but sometimes I buy them from the olive bar at Whole Foods), capers (from a jar bought from Walmart), artichokes (from a can bought from Walmart), and mushrooms (bought from a jar from Aldi, but fresh mushrooms work, too).  Also, I like to add fresh grape tomatoes, but I didn't have any on hand.  Then I cover it and let it simmer until the chicken is cooked through.  
Everything simmering in there infuses the chicken with delicious juiciness that has my mouth watering just thinking about it.  (In case you're wondering, the chicken is cut into a million times because I'm super-paranoid about undercooking chicken.)  Add that chicken with the olives, et. al. on top of a bed of brown rice, and prepare yourself for bliss. 

So anyway, I just thought I'd share one of my favorite meals with you.  So far I've roasted asparagus, kale, broccoli, broccolini, rosemary red potatoes, sweet potatoes, and possibly more.  Try it!  I love roasting; roasting's my favorite (a la Elf).


  1. OMG - that looks soooo yummy! You should make for all your girlfriends when Michael goes out of town :) Girls night at Annies :)

  2. I am so with you on roasting veggies. If we're not eating it raw, it's roasted:)

  3. I just copied and pasted your entire blog entry into an email to myself. I might try to make both this weekend while my cousin is in town visiting! I love it when you post about food, ha ha!

  4. I have never heard of brocollini. I do still roast the red potatoes though like you showed me how awhile back. I bet that would be great, as you pointed out, to add rosemary to it. I am in the process of planting my herb garden, so I can't wait to start experimenting. I really want to try something with lemon basil. What would you suggest?
    Love, Mom

  5. I've never used lemon basil, but let me know what you find it works well with!


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