Week 5: broccoli and potatoes

I needed a quiet night in last night, complete with vegging: both the television-watching variety and the vegetable variety. (Terrible pun, I know.)

I began my well-rounded dinner with popcorn using my favorite new trick of microwaving the kernels in a paper lunch bag: 1/4 cup kernals, single staple to close the bag, listen/smell when it's done, top to taste - I used butter spray and seasoned salt.

This was followed later in the evening by roasted potatoes and broccoli. I cut the potatoes into quarters or eighths, depending on their size, drizzled with olive oil, sprinkled with salt and pepper, and roasted at 400 degrees for about an hour before adding the broccoli. I cooked it at 425 for another 15 minutes or so with the broccoli, and then topped with some grated parmesan. A tasty dish indeed!