oh yes.
Nothing like a meatloaf sandwich.
Why turn up the heat, when I have such fantastically warm accessories? No slanket today, but loving my new neck scarf and the hat my mommy made me. Also my desk has moved from my office to the living room…in front of the television…probably a mistake…
So I went back to Knitch to get a couple more buttons for a second neck scarf and to show the nice ladies my new creation since they asked to see it when it was done. The lady loved it, wrote down my “pattern” and named it after me! She said she was going to make one for the store. In trade for the pattern, she gave me the buttons for free. Love it!
PS I LOVE this blog. It’s where the roasted broccoli and shrimp recipe came from.
Tonight’s dinner. MMMMMM. Roasted broccoli and shrimp, cup of tomato and zucchini soup, macaroni and cheese, and homemade bread. This is a super yummy recipe, and is quick and easy to make. Do it.
Roasted Broccoli with Shrimp
Serves 4
2 pounds broccoli, cut into bite-size florets
4 tablespoons (1/4 cup) extra virgin olive oil
1 teaspoon whole coriander seeds (or 1/2 teaspoon ground)
1 teaspoon whole cumin seeds (or 1/2 teaspoon ground)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon hot chili powder
1 pound large shrimp, shelled and deveined
1 1/4 teaspoons lemon zest (from 1 large lemon)
Lemon wedges, for serving
1. Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
2. Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.
