a little of each

A family's cookbook

Roasted Broccoli June 2, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 7:23 pm
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Broccoli cheese soup?  Love!

Steamed broccoli? Eh, not bad.

Raw broccoli with dip?  No, thanks.

Broccoli salad?  A sweet and tangy yes, please!

But this recipe is my favorite way to eat broccoli, by far.  It’s easy, fast, and roasting the vegetable with lemon juice and salt and pepper does something to it that I can’t resist, and I’m embarrassed to say I’ve made myself uncomfortable by eating more than I should have.  And I’m not the only one who loves it.  Three-year-old Alice begged the last few florets from Ken’s plate tonight at dinner.  No joke.  I can’t recall when we’ve had leftovers of this side dish.

The original recipe calls for adding Parmesan and for a few tablespoons of toasted pinon.  I consider them optional as I don’t miss them and appreciate the healthier approach without the nuts and cheese.

Roasted broccoli makes me happy!

Roasted broccoli makes me happy!

2-3 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tsp grated lemon zest
2 Tbl freshly squeezed lemon juice
1/4 cup freshly grated Parmesan cheese (optional)

Preheat the oven to 400 degrees F.

Cut the broccoli florets from the thick stalks. Peel the tougher outer part of the stalks away and then dice what remains. You should have about 8 cups of florets and stalk pieces. Place the broccoli on a sheet pan lined with aluminium foil that is large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, and Parmesan. Serve hot.


Waldorf Salad March 28, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:18 pm
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Mary Kay grew up with this side dish as a Thanksgiving staple made by her mother, Josephine. She continued the tradition by bringing it to Thanksgiving at Debbie and Ken’s in 2004. The amounts can be altered depending on personal tastes.



2 apples, cored and diced

1 cup seedless red grapes, can be sliced in half

½ cup celery, sliced thin

½ cup walnuts

¼ – ½ cup Hellmann’s mayonnaise

A little milk

1 tsp sugar



Combine the first four ingredients in a bowl. Mix the mayonnaise, a little milk to thin in and the sugar together and toss over the salad.


Edamame Salad December 24, 2012

Filed under: Sides,Soups and Salads — alittlemoreofeach @ 10:21 am
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Ingredients (serves 4)

  • 1 bag (16 oz.) frozen shelled edamame, thawed
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh basil leaves, chopped
  • 1 teaspoon or less olive oil
  • Salt & Pepper to taste


Combine all ingredients then drizzle with olive oil and season with salt & pepper. Can be served chilled or room temperature.

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Lemony Potato Salad December 21, 2012

Filed under: Sides,Soups and Salads — alittlemoreofeach @ 1:29 pm
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English: Golden Flesh Yukon Gold Potato

English: Golden Flesh Yukon Gold Potato (Photo credit: Wikipedia)


Ingredients (serves 6 to 8)

  • 3 pounds Yukon gold potatoes
  • 5-6 ounces pancetta (or bacon)
  • 4 large celery stalks, thinly sliced
  • Handful of fresh parsley, chopped
  • 2/3 Cups olive oil
  • 1 Tablespoon fresh rosemary
  • 1 lemon, zested and juiced
  • 1 clove garlic, pressed
  • Salt and pepper


Finely mince garlic and rosemary. Zest and juice the lemon. Add the juice, zest, herbs, and oil to a bowl and whisk everything together.

It’s not necessary to peel the potatoes. Bring them to a boil and let them simmer until they’re soft, probably about 30 minutes depending on the size of your potatoes. To test one, just grab it out of the water with some tongs and pierce it with a fork. The fork should easily go to the center of the potato. When they’re done, let them cool for 15 minutes before handling.

Chop the potatoes, and then mix in the celery, pancetta, parsley, and all of the dressing.

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Shaved Zucchini Salad

Filed under: Sides,Soups and Salads — alittlemoreofeach @ 1:21 pm
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  • 2 pounds medium zucchini, about 4
  • 1/2 Cup fresh basil, chopped
  • 1/4 Cup pine nuts, toasted
  • 1/3 Cup olive oil
  • 2 Tablespoons lemon juice (about 1/2 lemon)
  • Pinch of salt and pepper
  • Pinch of red pepper flakes
  • Parmesan cheese


For the Dressing

Mix together the olive oil, lemon juice, salt, pepper, and red pepper flakes.

For the Salad

Toast the pine nuts in a hot, dry skillet. Watch carefully. Set aside. Shave the zucchini into long, wide ribbons. Chop the basil. Toss all ingredients, except the parmesan, together. Serve garnished with parmesan.

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Cilantro Lime Rice December 20, 2012

Filed under: Pasta and Grains,Sides — alittlemoreofeach @ 9:14 pm
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Ingredients (serves 4)

  • 1 Tbsp. olive oil
  • 1 cup basmati rice
  • 1 1/2 cups chicken broth
  • 2 to 3 cloves garlic, minced
  • 2 Tbsp. fresh lime juice
  • zest from one lime
  • 1/2 cup cilantro, chopped
  • 1 tsp. salt


Add the oil to a sauce pan and heat on low. Add the garlic and rice to the oil and saute for 2 minutes on medium heat stirring frequently.

Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to rice package directions.

When the rice is done, add lime zest and chopped cilantro and stir to mix in. Serve immediately.

If you are using regular long grain rice, follow the cooking directions on the box regarding the amount of liquid to use and the cooking time.

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Cranberry Jell-O with Creamy Topping

Filed under: Desserts — alittlemoreofeach @ 8:15 pm
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  • 2 3-oz boxes of lemon Jell-O
  • 1 cup ginger ale
  • 1 large can crushed pineapple, drained and juice reserved
  • 1 can whole berry cranberry sauce
  • 1 cup chopped apples or celery
  • 1/2 cup chopped nuts/pecans (More if you want to put them in the Jell-O)
  • 1 8-oz tub of Cool Whip
  • 1 8-oz block of cream cheese


Dissolve both boxes of Jell-O in 2 cups boiling water. Add 1 cup ginger ale. Mix pineapple juice with the water to make 1 cup and add to Jell-O, put pineapple aside for later use.

Add cranberry sauce and dissolve completely. Refrigerate until Jell-O begins to thicken (about 45 minutes – 1 hour). Add chopped apples or celery, nuts if desired, and pineapple. Mix. Allow to chill overnight in refrigerator.

Mix room temperature cream cheese with mixer until creamy. Add Cool Whip to cream cheese and mix thoroughly. Spread over Jell-O mixture and sprinkle with chopped nuts.

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Tomato Pie

Filed under: Sides — alittlemoreofeach @ 8:14 pm
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Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients (6 servings)

  • 1 9-inch pie shell (see pie crust recipe for homemade version)
  • 1/2 yellow or red onion, chopped
  • 3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes
  • 1/4 cup sliced basil (about 8 leaves)
  • 2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)
  • 3/4 cup mayonnaise
  • 1 teaspoon (or more to taste) of Frank’s Hot Sauce (or Tabasco)
  • Salt and freshly ground black pepper


Preheat oven to 350°F. Place pie shell in oven and cook for 8-10 minutes or longer until lightly golden. If you are starting with a frozen crust, you’ll need to cook it a little longer. If you are using a homemade crust, freeze the crust first, then line the crust with aluminum foil and bake it for 20 minutes, then remove the foil and bake an additional 10 minutes.

Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.

Sprinkle the bottom of the pre-cooked pie shell with chopped onion. Spread the chopped tomatoes over the onions. Sprinkle the sliced basil over the tomatoes.

In a medium bowl, mix together the grated cheese, mayonnaise, Tabasco, a sprinkling of salt and freshly ground black pepper. The mixture should be the consistency of a gooey snow ball. Spread the cheese mixture over the tomatoes.

Place in oven and bake until browned and bubbly, anywhere from 25 to 45 minutes.

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