My children fight over the following dish.
(thanks to the folks at Black Bottle in Seattle for inspiration)
Preheat oven to 500 (yes 500). Coat Broccoli liberally with olive oil. Sprinkle with Kosher Salt. “Blast” for 6-8 minutes at 500 (until bright green with a some brown edges on some pieces). Serve.
NOTES: Most of the recipes I found on the Internet call for sea salt. I don’t have sea salt in my kitchen but I do have kosher salt so I’ve used kosher salt with no noticable ill effects. Most recipes I ran across suggest drizzling balsamic vinegar after baking. My family (Spouse, Princess, and Chip) don’t like the balsamic vinegar. With the simple mix of broccoli, olive oil, and kosher salt my children FIGHT over BROCCOLI. Works for me honey.
Broccoli is high in vitamin C and soluble fiber and contains multiple nutrients with potent anti-cancer properties including diindolylmethane and selenium. The 3,3′-Diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity.  Broccoli also contains the compound glucoraphanin, which can be processed into an anticancer compound sulforaphane, though the benefits of broccoli are greatly reduced if the vegetable is boiled more than ten minutes. A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer. … Broccoli is also high in vitamin K.
And I have to convince Spouse that if Princess and Chip are FIGHTING over this it’s really a good thing. Really.
Welcome to my recipe blog. Why, you may ask, am I starting a recipe blog?
- Some of my friends have recipe blogs, and I think it’s cool.
- Simone over at this post asked for casserole recipes so I needed a place to put them. Mind you, I’m not sure how long it will actually take for me to post a recipe specifically for her, as I need to find out what size her casserole is, and I need to remember not to use too many accurate measurements (as she uses that metric system) but at least I have a place to put it once I get there.
- I’m lousy at filing paper recipes, so I’ll stick them here, and then they can follow me anywhere.
This blog will predominately feature products found at Trader Joe’s in the States, but it will not be limited to Trader Joe’s products (after all, I do ramble).
I made this for a progressive dinner. QUITE the hit.
BLACK BEAN SOUP KAIROS STYLE
- olive oil
- 21 season salute (TJs)
- 1 onion
- ½ jar Roasted Red Peppers (TJs)
- 1 Chipolte in Adobo (1 pepper – not one jar unless you’re brave)
- 2 cloves garlic
- 2 cans black beans
- 3 cans Cuban Style black beans (TJs)
- 1 large or 2 small cans chopped tomatoes
- 1 bag frozen fire roasted sweet corn (TJs)
- Vegetarian broth (I used Imagine brand) (I used about 1-2 cups)
Saute onion, red peppers, and chipolte in olive oil. Toss in soup pot or crock pot. Add remaining ingredients and heat through, or let simmer. NOTE: when chopping chipolte pepper, don’t touch it with your hands and rub your eyes. I’m just sayin’. I’ll chop the thing without even touching it.
Serve as is or with sour cream, rice, and/or andouille sausage.
I love to have these with the Trader Joe’s Quesadillas
- One can of TJ’s Cuban style black beans (NOT drained)
- One can “other” beans – could be black beans, could be kidney beans, whatever you like drained and rinsed
- 3 slices of bacon
- salsa (maybe about 1/4 cup)
- TJ’s shredded Mexican cheese (about another 1/4 cup)
- Fry bacon in skillet
- drain bacon and set aside
- empty remaining bacon grease from skillet, but do not clean (you want just a little of the bacon fat and flavor).
- Add all beans and cook until heated through
- Add salsa
- Add shredded cheese
- Crumble bacon (by not it’s cool enough to handle) and add.
Family favorite quick dinner.
Trader Joe’s flour tortillas (you can use any kind, but the kiddies prefer the plain white flour tortillas)
Trader Joe’s shredded Mexican cheese
Trader Joe’s Salsa (again, you can use any salsa — but this is preferred here).
Using a 12 inch skillet (you can use a 10-inch, but my son finds it easier to flip the tortillas using the 12 inch and if I can get someone else to cook ….)
- Place tortilla in UNgreased skillet
- cover with shredded cheese
- put another tortilla on top
- cook on each side until warmed and cheese is melted.
- remove from stove and serve with salsa.
Even a (supervised older) kid can handle this recipe.