You are important to me. You my blog, you my readers, you help keep me going. On a week gone a little nutty, a week I didn’t get to writing anything… I had a back up blog post ready to go. If only I had also backed up my phone. My phone was stolen three days ago. It was a stream of bad luck and good luck. In the midst of hair tearing frustration, there are so many things to be grateful for. One is that I can still share something with you. Here, have a meal idea that made me feel good. I hope it does something good for you.
I made a onion garlic bean sauce. I told Will to think of it like hummus. He said it was breath-stinky-farting-goo. It was yummy.
– 1 onion, a bunch of cloves of garlic, a good glug of oil, a dash of salt. On medium high. Just before it started to brown, I added
– A small glass of white wine and about a tablespoon of honey. Turned it down to low and let it just quietly simmer for about 30ish min while I did the other stuff.
Pre-heated the oven to 450 (well, I didn’t wait that long, but you know, I turned it on before chopping stuff up).
– 1 large sweet potato, diced rather small.
– a bunch of mushrooms. Mostly left uncut.
– about 3/4 a head of cauliflower (because that’s all the room I had left on the pan).
Generous drizzling of oil and sprinkling of salt.
It probably took about 25ish min? Honestly I didn’t set a timer or really pay too much attention. About 15 min and I flipped the veggies around. Just kept an eye on it.
Added a can of white beans (only lightly drained, not rinsed) to the onion and garlic pot. Let it get warm.
Made an apple carrot slaw. All things I just happen to almost always have on hand.
– about 4 small carrots, shredded.
– 2 honey crisp apples diced small
– 2 celery stalks diced small.
– Poured some olive oil, apple cider vinegar, a splash of lemon juice, sprinkle of salt, and a pinch of sugar.
I took an immersion blender to the bean onion garlic stuff. I wanted a creamy sauce, but you could just as easily eat these things without the blending.