Sunday, September 17, 2006

Pasta Puttanesca, Roasted Broccoli, Bistro Salad

Dinner 9/17

Pasta Puttanesca
(onion, garlic, red pepper flakes, kalamata olives, celery, tomato, soyrizo, basil, salt and pepper)

Roasted Broccoli
(recipe below)

Bistro Salad

Garlic Bread

Our son wanted to cook again, so we made puttanesca again -- next time I'm going to teach him the finer points of ye olde stir-fry instead of how to mow the lawn. I think he'll find the stir-fry more useful ;)

Roasted Broccoli

This recipe is a nice alternative to steaming broccoli for 8,000th time ;)

2 heads of broccoli, cut into long strips and peeled
1 tbs. olive oil
salt and pepper to taste
red pepper flakes (optional)

Heat the oven to 450F.

Prep the broccoli, toss with the olive oil, salt and pepper -- if you want a little kick, add the optional red pepper flakes.

Put the broccoli into roasting pan in a single layer, and roast for 15 minutes. Keep an eye on them around the 12 minute mark -- they should just be starting to get browned, not burnt. Serve hot.

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