Roasted Broccoli with Shrimp

I have actually made roasted broccoli before, so I already knew what an amazing flavor we were in store for. I actually prefer this version (with cumin and coriander rather than the minced garlic I'd done before). Adding shrimp made the whole meal. I didn't have a lemon on hand to zest so I just squirted on some lemon juice from a bottle. Zest would have made it zing! Next time!

Also, I only had one pound of broccoli, and it was plenty for us. I just cut the seasonings down accordingly.

Roasted Broccoli with Shrimp (found the recipe HERE)
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.

Master Formula Veggie Lo Mein

This is a very flexible recipe, and so tasty! I have to fight my kids for the leftovers . No, I'm kidding, I always let them have their share. Okay....I usually share. I would never push the leftovers to the back of the fridge to ensure they were all mine. Let's just move on, shall we?

Pretty much any ingredient, goes. I like how the recipe is set up so you can make choices according to what is needing used up in your veggie drawer, and you can use meat, or not. The sauce is delicious and it's nice to have measurements (though I always end up throwing in more) for the veggies. I found this 'master formula' in an awesome book called Cook Without a Book.

Master Formula Veggie Lo Mein 
Source: adapted slightly from Cook Without a Book

Ingredients:
Optional: 8 oz extra firm tofu, drained and pressed, cut into bitesized pieces
                Or shredded seitan Or shredded cooked pork/chicken/beef

8 oz Firm Vegetables (pick one from list below)
8 oz lo mein or soba noodles
1 T. soy sauce
2 T. vegetable oil (I like to use peanut oil)
1 medium-large onion (or two if you like onions) cut into wedges
8 oz Tender Vegetables (pick one from list below)
1 T. minced garlic (about 3 or 4 cloves)
1 T. minced fresh ginger (i usually skip this, my family dislikes ginger)
Lo Mein Sauce (recipe follows)

Bring 2 quarts of water and a generous sprinkling of salt to boil in a large pot. Add the Firm Vegetable and cook until crisp-tender, about 2 minutes. Transfer to a plate with a slotted spoon. Add the noodles to the pot and cook, stirring frequently, until just tender; drain and set aside.

If using, toss the tofu with the soy.

Meanwhile, heat a 12-inch non-stick skillet (I use a large wok) over medium-high heat until very hot. Add 1 T. of the oil and the onion; stir-fry until crisp and spotty brown. Add the Tender Vegetable and stir-fry until just cooked, about 2 minutes. If using tofu or meat, add next and stir-fry until browned. Add the cooked firm vegetable and stir-fry until fragrant, about 30 seconds. Transfer everything to a plate.

Add the remaining 1 T. oil to the empty skillet (wok) and heat until shimmering. Add the noodles and stir-fry until heated through, about 2 minutes. Reutrn the vegetable mixture to the wok, along with the Lo Mein Sauce, stirring to coat. Serve hot.

Firm Vegetable Ideas
asparagus-   tough ends snapped off, spears cut into 1-inch lengths
snow peas or sugar snap peas-   strings removed if necessary
broccoli or cauliflower-   cut into small florets
carrots-   peeled and thinly sliced or julienned
white turnips or rutabaga-   peeled and cut into small dice
butternut or other winter squash-   peeled and cut into small dice
thin green beans-   cut into 1 1/2 inch lengths

Tender Vegetable Ideas
succhini or yellow squash-   halved lengthwise and thinly sliced crosswise
baby bella (cremini) mushrooms-   sliced
bell peppers-   stemmed, cored, and cut into bite-size strips
eggplant-   quartered lenthwise and thinly sliced crosswise
fennel-   stalks discarded, bulb halved, cored, and thinly sliced
cabbage or bok choy-   cored and finely shredded
bean sprouts

Lo Mein Sauce
1/4 c. vegetable broth
1/4 c. soy sauce
2 t. rice vinegar
2 t. toasted sesame oil
1 t. red pepper flakes
1 t. sugar

Whisk all ingredients together and set aside until ready to use.

There are a few steps, but if you lay everything out, it will all go very smoothly.