Roasted Broccoli and Hummus Toasts

You guys know how much I like broccoli, so it should be no surprise that this might be my new favorite appetizer in the history of the World of Appetizers.  There's a world, it exists.  I was inspired by a recipe in Bon Appetit for Spiced Sweet Potato and Roasted Broccoli Toasts, and I adapted it to fit the ingredients I had on hand.  You probably have these ingredients on hand, too!  It was such a fun departure from plain old cheese and crackers, NOT that there's anything wrong with that (hashtag: Wisconsin Alumni).  The basil and lemon juice brightened the whole thing up, and the toasted pine nuts paired perfectly with the flavors in the hummus.  It's an easy starter dish that you could prepare ahead of time and throw on warm toast at the last minute.  And then you will be crowned Queen of the World of Appetizers.

Roasted Broccoli and Hummus Toasts

(Makes 12 toasts)

Printable Recipe

1 head broccoli, chopped into florets

6 T olive oil, divided, plus more for bread

Sea salt and pepper

1 T lemon juice (about 1/2 a lemon)

1 heaping T fresh basil, chopped

1/4 cup pine nuts, toasted until golden brown

3 slices sourdough toast (or a dozen slices from a baguette)

Hummus

Preheat oven to 425.  Toss broccoli with 2 tablespoons of the oil and season with salt and pepper.  Roast for 15-20 minutes.  Let cool, and then coarsely chop (turn oven down to 400).  In a medium bowl, toss chopped broccoli with lemon juice, basil and pine nuts.  Season to taste with salt and pepper.  Brush olive oil on both sides of bread, and toast in the oven until golden brown, flipping once.  Spread desired amount of hummus on toast, and top with broccoli mixture.  Cut into fourths and serve warm.

*Broccoli can be prepared ahead of time, but appetizer tastes best when toasts are warm.    

Mac & Cheese Casserole with Veggies

I had all of these posts lined up for you and then my Internet went kaput.  I also turned into an eighty year old woman who says kaput.  Is that even how you spell kaput?  No matter, because now my Internet is all fixed and I can share with you this easy casserole I made the other night.  Moms, do you ever find yourself at dinnertime thinking, "I'm alone with the kids tonight, I haven't gone to the market in days, I'm too lazy to go get something, and feeding my kids goldfish for dinner would be cruel"??  I found myself in that predicament the other night, so I turned to my leftovers and my pantry and said some magic (curse) words and came up with something wonderful!      

Annie's Spirals with Butter and Parmesan (yum), leftover roasted chicken, leftover broccoli, frozen peas, bread crumbs, and cheddar cheese.  I preheated the oven to 425.  Then I made the mac & cheese as directed on the box (you could really use and kind or brand).  When that was all done, I tossed in the  shredded chicken, chopped broccoli, and frozen peas (about a 1/2 cup of both veggies).  I placed all of that in a buttered casserole dish (8x8), topped it all with some bread crumbs and grated cheddar, and baked it for 10-15 minutes, until it got all brown and crispy on top...   

It was so good, *your kids will love it!

*I said YOUR kids will love it.  Mine did not.  My 16-month-old is going through a very picky stage, and my son won't touch broccoli.  I tried.  I did.  And then I ate almost the ENTIRE thing myself.  

Butternut Squash Pizza with Brown Butter Base

Well, hello there pizza with three different kinds of cheese and brown butter instead of sauce.  Hello.  Want to be friends?  Want to climb into my belly?  What's that you say?  You're already in my belly?  LOLOLOLOL you're so silly, pizza, STOP TALKING OR I'LL EAT YOU AGAIN.

That's right, I'm having a conversation with a photo of a pizza I made and devoured last night.  A reader sent me the recipe and really people, feel free to send more like this.  All the flavors of the season - butternut squash, sage, cheese (what?) - with a nutty brown butter base.  It was so good.  I purchased pizza dough from a local pizzeria and used a cookie sheet because I do not have a pizza pan or stone.  It worked just fine, even if I did burn the crust a bit.  Make this!  And then talk to your food like I do.  

Click here for recipe.

Steamed Broccoli with Butter and Garlic

I love cooked broccoli.  I love it!  I could eat bowls and bowls of it for dinner (which I don't do, because I'm not a model).   Raw broccoli, meh, but steamed or roasted, YES!  I found a very simple way to prepare it with just a leeeeeeetle bit of butter (I already said I'm not a model) and it's delicious.  Do my kids eat it?  No.  But I'll take bowls and bowls of it, please.

*Bring a pot of salted water to a boil.  Drop one head of chopped broccoli florets into pot and cook for 3 minutes.  Drain, and set aside.  Melt 2 tablespoons of butter in same pot, and add 1 clove minced garlic.  Add broccoli, toss, and season with salt and pepper.  Eat bowls of it.

Bacon Bourbon Brussels Sprouts Skewers

How were your Thanksgivings??  Have you been eating leftovers for days, like me?  Have you been having food-induced night terrors, like me?  (I should also credit watching Breaking Bad before bed to those lovely dreams... too much stuffing + Walter White is a terrifying combo apparently.)  Well, I hope you enjoyed eating your faces off with your loved ones.  I thought I'd share with you one dish that I made, these Brussels Sprouts skewers.  Other than the fact that I added too much cayenne, they were delicious and appropriate for any wintertime meal.  Try them!    

Recipe here.

Green Bean Casserole with Crispy Shallots

You would think I was pregnant (I'm not, I'M NOT) due to the weird ass craving I've had lately for Green Bean Casserole.  You know the kind, with the cream of mushroom soup and the fried onions.  Or maybe you don't know the kind, because you're like Carson and you were born and raised in Santa Monica and you don't even know what casserole is.  If you need to familiarize yourself with the dish, click here.  I made it (for myself because no one else in my family is down with casserole) in all of it's original glory with one slight adjustment: fried shallots vs. the canned onion version.  I could eat those all, day, long.  And they were a delightful addition to the casserole.  I felt like a gourmet Midwesterner.  

What are you guys cooking up for Turkey Day?        

*More crispy shallots here.

*More casseroles here and here.

Skillet Chicken Pot Pie with Butternut Squash

Thank you for your recipe suggestions the other day.  You all gave excellent ones (except for whoever suggested Pumpkin Pie, no no no no NO).  But the winner, or I should say the one that sent me running to the market for ingredients, was this recipe for a Skillet Chicken Pot Pie.  It sounded simple, and relatively healthy (no cream, no butter).  It also sounded unique, as kale and butternut squash are not classic pot pie ingredients.  This is comfort food at it's finest, people... a hearty meal that doesn't leave you feeling ridiculously full and fat.  I swapped chicken for turkey, because I found a roasted breast where I usually find rotisserie chickens and, 'tis the season after all.  If you're looking for a crowd pleaser this weekend - make this!  Later gators.     

*Photos by Katy at Chasing You Photo

Turkey Meatloaf with Chipotle Glaze

Sorry for the delay in posting.  Our internet was down, and I also had a million things on my to-do list to tend to.  I accomplished one of them, in case you were wondering, which was showering this morning.  Anyway,  I digress...

Another reason to purchase this book is for this recipe: Mini Turkey Meatloaf with Chipotle Glaze.  I've made many a meatloaf before, but none with such unique ingredients as this one.  Grated sweet potato and zucchini, sauteed with onions, add flavor, richness and nutrition!  Listen to me, I'm like a pocket of health.  Also, instead of the traditional addition of bread crumbs: oats.  Oats!  It made for one delicious meatloaf.  And I will eat any chipotle anything.  Anything.  I didn't take many pictures because I was eating too much.  Also not on my to-do list.  Oops.    

Pesto, White Bean and Broccoli Dip

I was sent a copy of The Truly Healthy Family Cookbook by Tina Ruggiero and after a brief page-through I knew it was a keeper.  You can usually tell when a healthy dish will end up stale and flavorless just by reading the recipe, and all of these sound delicious (yes, I read recipes for fun, what's it to you?).  Some of the meals on my to-do list: Risotto with Mushrooms, Butternut Squash and Kale, Mini Salmon Sliders and Turkey Meatloaf with Chipotle Glaze.  Yes, please, all of that.  

Right off the bat I made this Pesto, White Bean and Broccoli Dip because I'm trying to feed my daughter more iron.  Beans and Broccoli are great sources of iron!  Iron, iron, i-ron... that's a weird word.  Anyway.  This was simple to make, yielded a HUGE batch, and was great on pasta or crackers.  

Thanks for the book, Tina!  Recipe here.
  

Pearl Couscous with Roasted Veggies and Pumpkin Seeds

I hereby proclaim it Veggie Week here on Siriously Delicious!!!  (And you will find me use that term loosely, ahem, more on that later...)  After eating every carb and protein in sight in New York City for 2 full weeks, I've been feeling the need to lighten things up.  A bit.  Last night, Carson and I ate like plant-eating dinosaurs and it was a nice change.  This couscous dish accompanied with a simple salad of tomato, avocado and feta was the perfect dinner.  I've always had trouble finding pearl couscous but finally discovered they keep it in the ethnic food aisle.  Go look!  It's so delicious, and kids love it because it more closely resembles pasta.  By "kids" I mean Carson and I, by the way.  You can also find balsamic glaze at most grocery stores, and it is delicious on roasted fall vegetables.  

Please enjoy, like fancy restaurant people say.

Pearl Couscous with Roasted Veggies and Pumpkin Seeds

(Serves 4)

Printable Recipe

2 1/4 cup chicken broth (or water)

2 cups dry pearl couscous

2 cups chopped butternut squash

2 cups chopped brussel sprouts

2 cups chopped mushrooms (I use portobello)

Olive oil

Balsamic glaze 

Salt and pepper

Pumpkin seeds

Preheat oven to 450.  In a large baking dish, toss chopped vegetables with a generous amount of olive oil and a few drizzles of balsamic glaze.  Season with salt and pepper.  Roast in oven for 30-40 minutes, until vegetables are caramelized.

While vegetables are roasting, bring chicken broth to a boil in a medium pot.  Add couscous, cover and simmer for 8-10 minutes, until broth has absorbed.  Fluff couscous with a fork.

Add couscous to pan of roasted veggies and stir.  Drizzle with a small amount of olive oil, taste for seasoning and sprinkle with pumpkin seeds.

Double Spinach Pasta Casserole with Pesto and Fontina Cheese

I like to eat things that are healthy and not healthy for me.  Nearly a pound of spinach?  Yes please!  4 eggs plus cream?  Sure, why not!  Veggie pasta?  Definitely!  Gobs of ooey, gooey, cheese?  Why, absolutely!  If you like a good balance in your diet as well, then this recipe is for you.  And if you need to get some green food into your belly, make this ASAP.  I followed this recipe here, but used veggie pasta instead of spinach (also had zucchini in it) and fontina cheese instead of asiago.  I also doubled the recipe and it fed over 10 adults, WITH leftovers.  It was delicious... hearty, bright (the pesto added a lot of depth) and everything you would expect from a healthy/indulgent meal. 

Linguine with Kale, Pine Nuts and Pecorino

I read the best quote on one of my favorite food sites which I will re-quote here: "the world would be a better place if we could all stop pretending that kale tastes good."  Oh, that makes me chuckle.  I actually do like it, but only if it's in chip form (here), surrounded by avocado (here), or a part of fried rice (here).  I'm not going to munch on the raw leaf and proclaim, "I love kale!"  But here's another way to enjoy the vegetable: in pasta.  Whole wheat pasta!  I am so healthy, who wants to go for a jog?!  (Have fun.)  Inspired by that little food blog above, I combined kale with garlic, panko, toasted pine nuts, pecorino and pasta and it was delicious.  Sprinkled with some good olive oil, served along side fresh tomatoes and avocado (which we ended up eating with the pasta bites) and you've got yourself a meal worthy of bikini season.  Oh it's fall?  Never mind let's get fat.      

*Please excuse the paper plates.  Our dishwasher hasn't been installed yet and I'm lazy.  And thank you for being patient with the kitchen reveal.  I'm trying to find a moment to take a picture when it's clean and there aren't transformers cluttering the counters.  So can you wait 14 more years?

Linguine with Kale, Pine Nuts and Pecorino 

(Serves 4-6)

Printable Recipe

1 box whole wheat linguine

2 T extra virgin olive oil, divided

1/2 cup panko

2 cloves minced garlic,

1/4 cup pine nuts

1 head of kale, finely chopped

Grated pecorino

Salt and pepper 

In a large skillet, heat 1 tablespoon of olive oil over medium heat.  Add garlic, panko and pine nuts.  Toast, stirring frequently, until golden brown.  Season with salt and pepper.  Set aside in a small bowl.  Using the same skillet, heat the remaining tablespoon of olive oil over medium heat.  Add chopped kale and sauté until it just begins to wilt.  Season with salt and pepper.  Add panko mixture and toss.  Set aside.  Bring a large pot of water to a boil, then throw in some salt.  Add linguine and cook until al dente.  Remove with slotted spoon (or drain) and add to skillet with kale and panko.  Toss, add a generous amount of pecorino, season with salt and pepper to taste and serve!  

Also, the winner of the new Weelicious Cookbook is... The Lazy Standup!  Please email me, you'll find my contact info at the top : )