Lisa Fain's Tex-Mex Meatloaf with Chipotle-Tomato Glaze
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From The Trenches

Roasted broccoli
It was one of those days. You know, where everything is just a little off? The kind of day where you wake up tired and never seem able to catch up. Where you find yourself clock-watching until bedtime. I hate those days. Feeling exhausted and impatient, then feeling guilty about feeling exhausted and impatient, and generally just wishing that someone else could come be the mommy for the day so that I'd be free to go sit in a dark room somewhere with my eyes closed.

Thank goodness I had a head of broccoli stashed away in the fridge. After I put Hugo to bed, I had just enough juice in me to turn on the oven, cut the broccoli apart and dress it with ground cumin, coriander, some red pepper flakes, salt and olive oil. Like this, but without the shrimp. 20 minutes later, a blissful 20 minutes spent staring slack-jawed at the screen, I had a mess of tender, high-octane broccoli for dinner.

Some days, that's all there is. And it has to be enough.

Spicy Roasted Broccoli with Lemon
Serves 1 for a light dinner

1 medium head of broccoli
2-3 tablespoons olive oil
Flaky salt to taste
Red pepper flakes to taste
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 lemon

1. Heat oven to 425 degrees F. Cut the broccoli into bite-size florets. Toss with the olive oil, salt, red pepper flakes, cumin and coriander. Spread out on a sheet pan and put in the oven for 10 minutes.

2. After 10 minutes, take the pan out and toss the broccoli around. Put the pan back in the oven for 10 additional minutes.

3. Remove the pan from the oven and squeeze the lemon over the broccoli. Toss well and eat immediately.

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