I’ve noticed something. Californians can be a LITTLE snobby about our weather. We’re all aware I do it (wahh it’s 70 and I’m cold wahh), it’s embedded in television shows (OC anyone? Californication? They’re in the pool all year!), and oh yeah, we can drive “to the snow,” just to visit. We’re ridiculous, and yet, I always get a kick out of telling my East Coasters about how I walked around town in a tank top in January (love you guys!).
Well, sometimes we get paid back for our holier-than-thou weather. When it rains here, we can’t deal. Traffic stops moving; crashes happen because what is this wet stuff falling from the sky?! And we get even more horrible things like floods and mudslides. Weather is dangerous, folks.
So you may have heard El Nino is in town, or so they say. Get ready for a week of humid, soggy, frizzy, business-busting weather. Please be careful out there on the roads, and if you can stay home and snug your pup, maybe roast up some delicious veggies to go along with it.
Baked Potato with Oven-Roasted Broccoli
I have been obsessed with roasting veggies lately. Roasting them caramelizes them and adds so much flavor diversity, and I love the crisp, browned edges. Stay tuned for even more! Yum!
1 large baking potato
1 head broccoli
3 cloves garlic, sliced thinly
Salt and pepper to taste
2 Tablespoons milk
2 Tablespoons Parmesan cheese
1. Preheat oven to 425 F.
2. When oven is ready, poke a few holes in potato with fork, put in oven, and set timer for 20 minutes.
3. In the meantime, cut broccoli into large florets. Toss with olive oil, garlic, salt, and pepper and arrange on baking sheet, and when the potato has been in the oven for 20 minutes, put the broccoli in and set the timer for another 20 minutes (the potato needs to cook for about 45 and the broccoli roasts for 20-25).
4. Potato is ready when you squeeze it and it has a little give. Broccoli is ready when the tips of some of the florets are browned (should be tender yet crisp).
5. This is a personal preference, but I like to mash the insides of my baked potato with a couple tablespoons of milk to make it smooth. This is optional.
6. Toss broccoli with Parmesan cheese and place florets atop potato.