Rambling Recipes

December 1, 2008


Filed under: vegetarian — ramblingmom @ 7:18 pm

My children fight over the following dish.


(thanks to the folks at Black Bottle in Seattle for inspiration)

Olive Oil
Kosher Salt

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.[7] [8] 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.[9] A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer.[10] …  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.


November 16, 2007

Black Beans Soup, Kairos Style

Filed under: Trader Joe's,vegetarian — ramblingmom @ 8:43 am

I made this for a progressive dinner.  QUITE the hit.  


  • olive oil
  • salt
  • pepper
  • cumin
  • 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.

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