I’m not a very refined cook, my technical ability is limited, and so is my knowledge. However, in the evenings, I sit down with my husband to enjoy my favourite part of the day. This is where we catch up after a busy, and often stressful or unfulfilling, day at work and enjoy each other and food. In doing so, not only are we feeding our bodies, but we are feeding our souls. I adore it. I cannot bare it when no thought nor love has gone into the meal and we are at loggerheads with each other or the world (or both!). It’s horrible. Yet, if the food is good and we’re both feeling forgiving and ready to let go of any negativity, a great meal cooked with the freshest ingredients and made with love (even if it’s not the best meal I’ve ever made), can heal the bad in life and help us embrace the good.
Today’s meal was one of those. I was in a great mood and excited about my favourite part of the day where as Mr C was incredibly stressed and uptight. Work’s not great for him at the moment. Luckily, our meal together produced the desired effect and helped him to relax and enjoy the evening. And, to such a degree, that he said that he loved the meal and would only change it by adding some meat! This is more positive than it sounds. Firstly, Mr C is a carnivore, religously, so as far as he’s concerned every meal (apart from breakfast perhaps) should contain meat. Secondly, whenever I cook he is always making suggestions as to how I can change and improve the meal. This can be helpful but sometimes it can just be annoying! Particularly when his suggestions flirt with the ridiculous! So, you can see how tonight’s result was something amazing. I thought I was delirious! Here’s how the meal came about…
Today, whilst doing our regular weekly shop the fresh vegetable shelves were looking very bare so my plan to have roasted butternut squash, red peppers and courgette with omelette was destroyed. However, not only did we manage to find the last 2 ingredients, we found sweet peppers (the shiny, long, red variety rather than the usual bell peppers). So, when deciding to cook with them I really wanted to keep the dish as simple as possible in order to let the flavour of these deliciously sweet peppers speak for themselves. And here is the result. Once again, I am frustrated as I didn’t think to take a photo of the dish before we devoured it! Clearly my mind wasn’t in blog mode. A clear oversight by yours truly.
For Roasted Veg:
2 sweet peppers (red – tesco finest, for example)
2 small red onions
1/2 tsp chilli flakes
Salt and Pepper
Gluten free pasta (combo of corn and buckwheat)
Sundried tomato pesto
Chuck all the ingredients for the roasted veg into pan and then roast for 50 mins, turning half way through. Cook pasta as per instructions. When pasta is done, drain, stir through pesto. Top with roasted veg and parmesan. Simple.
Serve with a glass of Merlot.