I'm loving this cooler weather we're having because now I can bake things in the oven without having to strip down to take the heat. Bring on the casseroles!
This week we enjoyed ratatouille over pasta. It probably would have been faster to heat this up in a skillet, but it was nice to just pop it into the oven. The ratatouille was basically just tons of roasted veggies- it was awesome!! I put a cubed, peeled eggplant, 1 zucchini, 3 tomatoes, 2 carrots, 2 celery ribs, 1 onion, a head of garlic and lots of basil and thyme in roasting pans until everything was roasty-toasty-carmelized. Then I just mixed it all together with some salt and pepper. I did all this and precooked some gluten free pasta this past weekend, so on Tuesday night Mike just popped it into the oven! Super easy and super good.
Monday night was beans, rice and greens night. I think I need to do this at least once a week. This weekend I cooked up some rice and black eyed peas. On Monday night I just warmed up the rice in a cast iron skillet and heated the black eyed peas with some tabasco vinegar (tabasco chiles preserved in vinegar). The kale from the garden only took about 2 minutes to sauté with garlic and Bragg's aminos. Then I drizzled a bit of tahini over everything.
The kids totally loved this and it made a great meal in my lunchbox the next day- except that we ate all the kale! There's never any leftover kale.