I have to blog about two recent eating experiences. The first one came from my realization that I love salad, but never, and I do mean never, find the time to shred the lettuce head into a salad and eat it. I buy the lettuce, no problem there. And two weeks later, I put said lettuce head in the compost, still uneaten, but rather, um, gooey.
Why is it so difficult? I don’t know, I just never seem to follow through.
So I tried a different tack. I bought some of the packaged lettuce and after two full months, I have only thrown away two bags of lettuce, and I have eaten at least six full packages. It is well worth the additional expense. So here is the photo of my version of ‘fast food’. It sure was fast. After returning from the gym, nursing the baby, and then quietly laying her in her crib—I whipped out the bag o’ lettuce, sliced up two mushrooms and added sliced hardboiled egg and snapped this picture.
Now that’s my idea of ‘fast food’!
I have very few magazine subscriptions coming in, as I am still trying to go through past issues of subscriptions now canceled for over a year. One of those subscriptions is Better Homes and Gardens. I found this interesting recipe for Roasted Cauliflower and decided to try it. See my husband loves cauliflower, but neither of us seems to ever cook it in any kind of tasty way, so I’m approaching desperation on the cauliflower front. Too many heads are bought, and then rot away slowly in our fridge until they too become part of the compost pile.
I opened up the fridge tonight and tried to think of something to eat. The sad cauliflower head gave me pause, and I picked it up and decided that tonight was the night to make that recipe I had cut out. It goes like this:
1 medium head cauliflower, cut into florets
1/3 cup olive oil (I used a smidgeon more)
1 tsp kosher salt
½ tsp crushed red pepper flakes
Mix together until all florets are thoroughly coated and lay out on a non-stick pan. Bake at 400 degrees for 30-40 minutes.
I put it all together and set it to roasting in the oven. But what to eat for dinner? Cauliflower is all well and good, but it isn’t a main dish no matter how much you like it—and my husband likes it a far sight more than I do.
Back to the pantry I went and I opened up the freezer to see a Bertoli dinner for two sitting there. Shrimp Scampi and Linguini in garlic and bell peppers. Hmmm…
I set it to cooking on the stove after a few minutes wait. I wanted it to finish cooking at the same time as the cauliflower. I had set the timer on the cauliflower for the full time—40 minutes—but after tasting it I would advise 30 minutes so that it has a little bit more firmness to it. Ours was a tad on the mushy side. We found the flavors of the two dishes to be remarkably complementary and I ended up returning to the stove to add a pile of cauliflower to my bowl of Shrimp Linguine. Such a nice surprise and oh, so darned tasty. To make this an even better feather in my cap, I bought the Bertoli dinner at Aldi’s and saved a pretty penny on it. I would be surprised if our dinner cost $5 in total for the two of us. And Emily even enjoyed the roasted cauliflower. We made sure to pick out pieces without the red pepper flakes. And as for me? I can honestly say that I not only tolerated the cauliflower, I found it exceedingly tasty!