Forgettable Food

 ... in a good way. I've done a lot of serious cooking this year, sometimes to the point where my lunch breaks have become fraught. This week I have endless meetings and rather a lot to manage outside work and I just need stuff you can make quickly and forgettably. But a smidge healthier than a ready meal and quite tasty. Not to mention veg-forward. They have come out quite orange. But tasty, I recommend if you need similar. 

If you want the oven on, make this sweet potato dip - roast up some whole sweet potatoes for about an hour at about 200deg C. 

 

Halfway through, add some whole garlic cloves squished up in foil, with a bit of oil.

Take everything out when it's squishy. Let the potatoes cool just enough to squidge them out of the skins, add the garlic, stir it all together in a pan with a tidge of ground cinnamon, and add a big glob of butter. Season if needed.

In theory, cook this for 8 minutes, but in reality, eat when you feel like it. All it needs is bread, though I did some halfhearted salad too. I did 3 medium spuds and am duly getting 3 meals' worth of dip. It's delicious warm but fine at room temp. Eminently forgiving. (You can obvs use it as a side dish to meat if you like. Or cheese.)

 Meanwhile, if you can boil noodles for 3 minutes at some point in the day, you can then drown them in a dressing of lime, soy, a tidge of sugar, lots of sesame oil and grated fresh ginger (if you can get any). This is from the Art of the Larder, which I'm still dipping into for new ideas, bless it. I've added a bit of grated carrot and some parsley to pretend I am vitamining. These are meant to be cold, which they will be tomorrow. And possibly on Friday. Oof. It's been a long week for a Wednesday...

Incidentally, had a question about when #ConfinedCookalong starts on Saturday - I think it'll depend massively on what you're making and if it needs proving and whatnot. In the morning if you need! I've copped out and am not proving so will probably start around 3ish. But you are very welcome to start when ready and I am looking forward to seeing what festive joys you're cooking up.