Posts from — September 2013

Since it is Friday the 13th, I figure these Snarky Kinda-Crabby Friday Funnies might be just the thing.

Enjoy. xoxo

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My intention was to give you another recipe using up the polenta trimmings from this recipe.

That has been put on the back burner. Instead, I could not wait to share with you our family’s new favorite way to eat broccoli.

Bonus: The recipe is easy peasy lemon squeezy. It has three ingredients… well five, if you count the salt and pepper.

All you need is a head of broccoli, a bit of olive oil, and 3 garlic cloves. I like to use the 3-pound bag of broccoli florets from Costco.

I use half of it one night, saving the zip-lock bag I’ve tossed the broccoli in (fold it up and stick right into the bag with the broccoli) throw that in the fridge and then pull it out, a night or two later, and make another batch.

Warning: This stuff is toasted, roasted, crispy, crunchy, and completely addicting!

Important Tip: Do not wash the broccoli right before using, do it well ahead of time and allow it to dry completely, otherwise your roasted broccoli will not crisp up the way you need it to.

I like the broccoli just as the recipe is written, but feel free to “jazz it up” with a squeeze of fresh lemon juice or a sprinkling of grated Parmesan cheese, just before you put it on the table. Then watch it disappear!

Note: Maybe you’ve already seen something close to this recipe. For example, Ina Garten’s Barefood Contessa Back to Basics cookbook from 2008 has a Parmesan-Roasted Broccoli recipe in it. It has 8 ingredients – plus salt and pepper. I made Ina’s recipe, way back then, and although we liked it… we love this streamlined version.

One More Tip: The recipe serves four. If you have four people, I guarantee there will not be leftovers. If you only have two people, there still may not be leftovers… but if there are, do not reheat in the microwave! Fire up that oven and throw the leftovers back in for 5 to 8 minutes to re-crisp. The microwave ruins it! Zaps the crispness, the crunchiness, all the goodness from it! Trust me, I learned the hard way.

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Yesterday I told you that I’d give you some ideas on what to do with those leftover polenta trimmings you accumulated when you made the Polenta Pesto Bruschetta.

Idea numero uno is these “easier than easy” polenta croutons.

After you look at the recipe, be sure to go to the end of the post to see some of the delicious food I enjoyed at my Les Dames d’Escoffier meeting yesterday. Oh my!

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Connor and I had a blast in Disneyland and California Adventure. When I say a blast, I not only mean a great time but a heat blast too.

It never fails, I leave this Godforsaken desert to find some refreshing cool air and the heat follows me! It was 95 every day we were there. The weatherman is predicting a lovely 75 degrees for Tuesday! It’s not right!

Oh well, fall is coming soon… I hope. Until then, I have the quickest and the easiest appetizer for you …. plus a few Disney vacation photos at the end of the post.

Most grocery stores carry the tubes of prepared polenta … and prepared pesto too. Although, I used some frozen arugula pesto I had on hand. I brought this to a surprise party on Sunday that our dear friend, Amy, threw for her husband, our dear friend, Scott.

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The moment this posts … at 7:27 on Wednesday morning … Connor and I should be arriving at Sky Harbor International Airport, getting ready to board a plane to LAX. [Read more →]

This salad is so beautiful, full of color and healthy goodness. The glistening arils from pomegranates, the red chewy dried cranberry, the creamy richness of avocado, the crunch and spicy bite of the pepitas – oh my!

I use the one-pound box of greens from Costco, their “half and half” mix, half baby spinach, and half colorful spring mix.

Any lettuce or combination of greens you prefer works just fine. Be sure to use a full pound though, this is a “big” salad! Once the dressing is added to the greens, the salad won’t keep for long, so be sure to wait until the last minute to put it all together.

I use my Candied Spiced Pepitas. These Candied Almonds would be wonderful too.

Quick Tip: This vinaigrette uses sesame seeds. Store sesame seeds in the refrigerator. Those little things go rancid in a hurry if they are stored at room temperature.

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Today is my Aunt Patty’s 60th birthday. Patty is the youngest of eight in the family and my mom is the oldest. My mom was 18 when Patty was born and she married my dad in November of that same year.

We celebrated yesterday with a birthday party at my Uncle Mike and Aunt Silvia’s lovely home. This is the cake that my sister, Sloane, had made at Honey Moon Sweets, for the occasion. The following recipe is one of the two salads I brought. The other salad will be posted tomorrow.

Happy Birthday, Patty!

And a very Happy Labor Day to all of you.

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