Lemon Broccoli and Mashed Potatoes

Lemon Broccoli

(from November 2011 issue of InStyle magazine)

3 large heads broccoli, cut into spears

1 Tbsp unsalted butter

1/4 cup slivered almonds

1/4 cup olive oil

1 clove garlic, chopped

2 Tbsp lemon juice

1/2 tsp salt

Garnish: lemon wedges (optional)

1. Bring a large pot of salted water to boil.

2. Add broccoli and blanch for 2 minutes.

3. Remove broccoli and rinse with cold water to prevent further cooking.

4. In separate pan, melt butter and add almonds, sautéing over medium heat until lightly browned (about 5 minutes).

5. Transfer almonds to a plate and wipe down pan with a kitchen towel. Add olive oil and sauté garlic until fragrant Add broccoli and stir. Sprinkle with lemon juice and salt; cook 1 minute more.

6. Remove to a warm dish; garnish with almonds and lemon wedges.

The almonds look like this right when you need to take them off the stove.

My suggestion to make this recipe easier: measure and prep everything while bringing the water to a boil. Trying to get the ingredients ready while you're browning the almonds will just lead you to burn the almonds :(

Olive-Oil Mashed Potatoes

(from http://www.gourmet.com/recipes/2000s/2008/09/olivepotatoes)

2 lbs Yukon Gold potatoes, cut into 2-in chunks

1/3 cup extra virgin olive oil

1. Cover potatoes with cold water in a pot and add 2 tsp salt. Boil, partially covered, until tender, 12 to 15 minutes.

2. Reserve 1 cup cooking water and drain potatoes.

3. Heat oil in pot over medium heat and remove from heat. Force potatoes through ricer into oil in pot. Stir in cooking water, 1/2 tsp pepper, and salt to taste.

I don't have a potato ricer, but I do have this handy masher!

These potatoes will most likely taste bland but I really liked them. I wanted a different taste and to use an alternative as opposed to butter. Perfect for a rainy day when you need some comfort food.