This is my 200th post! That's pretty impressive for someone who doesn't actually have very much to say, don't you think?
I'm a little bummed that I don't have something more amazingly spectacular to share for my 200th post. School has had me so wiped that I didn't even remember to take photos of the Thanksgiving feast I made. Seriously. The only thing that I managed a photo of was the Pecan Cheesecake Pie--two days later. My super-awesome husband has been doing most of the cooking, and I've been doing most of the eating. Huzzah for 200 posts! Huzzah for laziness!
I imagine that if you've been around the cooking blogsphere for any amount of time, you've seen photos of the incredibly beautiful and super-weirdo-freaktastic Romanesco Broccoli. Half-broccoli, half-cauliflower, all-bizarro-vegetable-from-space. Personally, I'd seen photos many times, but had never seen them in person. The morning I went to pick up my T-Day turkey from the Farmer's Market, it was freezing cold--colder than it is today, over 1 1/2 months later. There were few vendors left at that last outdoor market, and who could blame them? Like a moron, I'd forgotten my gloves. Handling money was hard. The idea of holding a frozen turkey was harder.
As I bemoaned my idiocy, we passed several heads of Romanesco broccoli. My icy little foodie heart flip-flopped in my chest. I need it! But you don't know what it tastes like! But I NEED it! But you don't know how to cook it! BUT I NEED IT.
Husband ran back to get it for me, so that I could warm my hands in the car. Bless his big, non-icy heart.
It truly begs for photos to be taken. It has no bad angles. It is the Beyonce of vegetables.
Turns out, it tastes like a less-sulfury cauliflower. But it's more cauliflower than broccoli on the cauliflower-broccoli continuum. I roasted it. What do you do with yours?
Roasted Italian Vegetable Couscous (from me)
-1 head Romanesco broccoli, florets separated
-2 large carrots, chopped
-1 yellow pepper, chopped
-1 green pepper, chopped
-3 small-to-medium sized tomatoes (the more flavorful, the better), chopped into large pieces
-4 cloves garlic, skin left on
-1/2 teaspoon dried basil
-1/2 teaspoon dried oregano
-1/4 teaspoon dried marjoram
-1/4 teaspoon dried savory
-1/4 teaspoon dried thyme
-1/2 teaspoon garlic powder
-Approximately generous 1/4 teaspoon black pepper (or more, to taste)
-Approximately 1 teaspoon salt (or less, to taste)
-2 1/2 tablespoons olive oil
-1 can garbanzo beans, drained and rinsed
-1 1/2 cups uncooked plain couscous (cook according to package directions, including with amount of butter/oil given)
-1/2 teaspoon salt (or less, to taste)
-1/4 teaspoon black pepper
-1/2 teaspoon garlic powder
-1/4 teaspoon basil
-1/4 teaspoon oregano
-Optional: More of the above seasonings, as you see fit
1. Preheat oven to 450. Line a large, rimmed baking sheet with tin foil.
2. In a large bowl, mix all of the vegetables, spices, and oil together (including the garlic with the skins on, excluding the garbanzo beans). Pour out onto the baking sheet and spread them out evenly. Bake for ~20 minutes, or until desired degree of tenderness is reached.
3. In the meantime, prepare your couscous per the package directions. You can add the spices into the water/oil mix before boiling, or after the couscous is done--I do it before, but it's really your call. Couscous is very plain on its own, so it's hard to over-spice, even with spiced vegetables. Once the couscous is cooked, stir in the garbanzo beans and put on low heat to keep everything warm.
4. Once the vegetables are done to your liking, remove from the oven. Pick out the cloves of garlic and set aside until they're cool enough to handle (it should be just a few minutes). Smoosh those cloves so that the nummy garlic gushes out.
5. Use your big mixing bowl to mix both the couscous, garlic, and vegetables together (or use the couscous as a base and veggies as a topping--it doesn't matter). Serve immediately.