Following hot on the heels of Andrew's Great Chicken and Tomato Pasta Controversy, I'm slightly concerned about causing another schism. But here goes...
It's Saturday. I was going to get eleventy billion things done today and managed to finish, ooo, at least four. Result.
Lunch was a lentil and bean soup (no recipe, it was one of those 'what's left in the fridge' type things, and no picture because we do not need another picture of something brownish and gloopy produced by me). Buoyed by the success of, erm, surviving a trip round Savers and spending an hour undoing the sewing mistake it took me five minutes to make, I was keen to keep it simple, and keep it veggie.
[This last is a source of mild controversy chez nous. Husband does lots of exercise, necessitating lots of protein. I have already been awarded a slightly caustic Services to Lentils gong since lockdown, andmany a few conversations have started along the lines of 'yes, but isn't there chicken in the fridge?']
My choice settled on Jack Monroe's Roasted Cabbage Pasta. Something I only tried in the first place because it sounded so weird that the boys and I thought it would have to be delicious. Your mileage may vary, of course, but something about it appealed and it's now an official Lockdown Staple.
Basic idea is as follows:
I changed it round a little tonight - as Son No2's agnostic at best about cabbage, I added some broccoli. I sliced the cabbage thinner to start with because (a) I like maximum burnt edges and (b) it's a faff to slice hot. As well as the oil, I roasted in lemon juice and garlic paste because, well, garlic. This was a good decision - the cabbage was sweet and charred, the broccoli just did its green thing, the lemon and feta were nicely tart and the garlic was, well, garlicky.
The whole thing took 30 minutes from decision to serving up. Which makes it slightly less galling that, although they ate and enjoyed the pasta, the boys were most excited by the dough balls and garlic butter I bought reduced in Sainsbury's a week ago and decided to add tonight.
"We haven't seen these since the Time Before!" they said.
Ah well.
It's Saturday. I was going to get eleventy billion things done today and managed to finish, ooo, at least four. Result.
Lunch was a lentil and bean soup (no recipe, it was one of those 'what's left in the fridge' type things, and no picture because we do not need another picture of something brownish and gloopy produced by me). Buoyed by the success of, erm, surviving a trip round Savers and spending an hour undoing the sewing mistake it took me five minutes to make, I was keen to keep it simple, and keep it veggie.
 |
| Burnt on purpose, honest |
[This last is a source of mild controversy chez nous. Husband does lots of exercise, necessitating lots of protein. I have already been awarded a slightly caustic Services to Lentils gong since lockdown, and
My choice settled on Jack Monroe's Roasted Cabbage Pasta. Something I only tried in the first place because it sounded so weird that the boys and I thought it would have to be delicious. Your mileage may vary, of course, but something about it appealed and it's now an official Lockdown Staple.
Basic idea is as follows:
- Roast some wedges of white cabbage, drizzled in a little oil, till the edges char. Slice when soft.
- Cook some pasta.
- Add the cooked cabbage to the cooked pasta, shake in a generous amount of lemon juice, salt and pepper, and crumble feta on top. Mix together.
- Eat.
 |
| Not as exciting as doughballs |
The whole thing took 30 minutes from decision to serving up. Which makes it slightly less galling that, although they ate and enjoyed the pasta, the boys were most excited by the dough balls and garlic butter I bought reduced in Sainsbury's a week ago and decided to add tonight.
"We haven't seen these since the Time Before!" they said.
Ah well.
This sounds excellent. Big fan of bung it in oil and garlic, put in a hot oven veg-cookery. Even if the menfolk are somewhat ungrateful, this sounds excellent.
ReplyDelete(I still say B doesn't understand protein formation, lentils being most excellently proteiny, so long as served with some kind of grain to get the other bit of the protein sorted. Power to your vegetabling.)
I believe chicken has more protein and we're better at extracting said protein from meat than veg, digestively speaking. Plus he just likes chicken. But cook's choice bwahahahahaha, right?
Delete