Day 4: In which Jessica uses her oven a lot.
The same day that I made the muffins from the previous post, I basically decided to just use the heck out of my oven all day. I think it was on for…3 hours straight. At least. What else did I make, you ask? Well, for one, I roasted up these bad boys:
I cut up a small onion and loads of garlic to accompany them, then tossed it all in some olive oil, salt, pepper, and dried thyme. Some of these had been laying lazily about for a little while, so they were a teeny bit bitter, but that’s nothing that a load of salt won’t cure. No? Whatever, you didn’t have to eat them. Elitist.
I was just going to eat these with the muffins alone, but common sense told me that I needed something green, so out of the freezer came some beaten up frozen broccoli bits. Accompanied by one of the super easy cheeze sauces from The Ultimate Uncheese Cookbook, it was a simple and delicious meal. Also, the chick-wheat muffins were perfect for sopping up the extra sauce.
I never was one for cheesy broccoli or broccoli cheese soup as a kid, but I did like this pairing. This particular sauce uses garbanzo flour (go figure, I don’t use any for months on end, then end up using it twice in one day in two different recipes. life.) and so there is a different depth of flavor that I really enjoyed.
And finally, I had some apples going bad in my fridge, so I peeled them, cut out the bad bits, and threw them in a dish with some maple syrup, nutmeg, and cinnamon…then just forgot about them in the oven until I could smell them. Perfect dessert!
Now that it’s finally cold (seriously, November hit and it went from a ridiculous 80 degrees every day to an equally ridiculous low 50s every day), I shall be using my oven more and more. Oh, yes. Casserole season. At long last…
WordPress spellcheck fun: no, I do not mean ‘time’ when I type ‘thyme’. Does WordPress not realize how many food blogs it hosts?