Why I Keep Nail Polish Remover in my Kitchen

Roast Broccoli & Chorizo

A bit of a crazy title for a cooking blog this week, don’t you think? I know. When I started Stonesoup, I didn’t think nail polish remover was something I’d ever be writing about.

But here we are. Another ‘never say never’ moment.

So why do I keep nail polish remover in my kitchen?

No, I haven’t started giving myself a pedicure while dinner is cooking. I’m not that good at multitasking.

The reason is I’ve finally figured out a labeling system for the jars in my pantry that works a treat.

I just write on my jars with a marker (which I also keep in the kitchen). Then when each jar gets empty, I whip out my nail polish remover and the labeling is gone in seconds.

It’s a little thing but it makes me feel so much more organized.

I also use the marker to label anything I put in the freezer. Another big winner on the organization front!

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Roast Broccoli & Chorizo

Roast Broccoli & Chorizo


I hadn’t roasted broccoli for years but was inspired by a recent post from my sister on The Yellow Bench. And I’m so glad I did. Roasting broccoli like most veg, really concentrates the flavour and takes it to another level. I also love how the chorizo releases it’s spicy juices to flavour the broccoli. Soo good!

enough for: 2
takes: 30 minutes or so

2 heads broccoli, chopped into bite sized chunks
2 chorizo or other spicy sausages, chopped
1 lemon, halved
aioli or mayo, to serve

1. Preheat your oven to 180C (350F).

2. Place broccoli, chorizo or sausage and lemon in a roasting pan. Drizzled with oil and sprinkle with lots of salt. Cover with foil and roast for 20 minutes.

3. Stir and bake uncovered for another 10 minutes or until the broccoli is tender and the chorizo or sausage is cooked.

4. Serve with lemon squeezed over and a bit dollop of aioli or mayo on top.

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Variations

vegetarian – skip the chorizo or replace with 2 chopped red capsicum (bell peppers) and serve with a poached egg or a dollop of goats cheese or ricotta.

vegan – replace chorizo with roasted almonds (just add at the end) and serve with hummus or tahini.

egg-free – use vegan mayo or replace with a creamy ricotta or goats cheese or hummus.

herby – serve with chopped parsley.

more veg – serve on a bed of baby spinach or wilted greens. Or add other veg to the roasting pan like carrots, red peppers, parsnip or cauliflower.

different veg – cauli, asparagus, carrots (baby or chopped), small onions, red peppers, zucchini, eggplant or sweet potato.

What about you?

Got any unusual items you keep in your kitchen? I’d love to hear about them in the comments below…

Big love,
Jules x

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