The temperatures have dropped a bit, and I don’t know if it’s that or the exhaustion I’ve been fighting, but I’ve been heading straight for my comfort foods this week.
I don’t know what it says about the person I’ve become that I’d rather have a giant bowl of roasted vegetables than a piece of cheesecake when I’m tired or in a bad mood, but roasted eggplant is just so good now that I’ve finally developed an effective method to reduce the bitterness (slice, salt over a colander for an hour, then rinse and lay out in a layer between two paper towels and beat the slices to near death with an empty beer bottle. I assume other bottles would work but I’m just going from my own experience here). I guess I just need to embrace it because this pasta with eggplant, zucchini, mini-romas, and garlic was a near-perfect meal.
emotional eating that I can get behind
The pictures in this post are going to be even worse than normal, just to warn you. See above re: exhaustion.
The eggplant and zucchini that we had in the crisper were both huge, so the pan of vegetables I roasted (375* for 45 minutes) was actually full to overflowing. So we had a whole glass dish of leftovers to complement another comforting favorite: barley risotto. Just plain this time, as the mushrooms we were going to use were green-tinged and slimy. Awesome!
I was going to put the picture in, but I just can’t. I respect you too much. It’s terrible. If you want to see some barley risotto, here’s one I don’t find completely embarrassing. I’ve also made it about 28 other times if you’re looking for recipes. I was getting into arborio rice but we’re on a grocery budget again and barley is less than 1/2 the price, pound for pound, so it’s back in our lives.
Today, we finally opened this jar of tomatillo salsa that we’ve been trying to open for literally weeks and had some black bean chilaquiles to celebrate.
These were easy and warm and comforting – a perfect Saturday night meal. I just cut up two tortillas and burned them again on 450* for 10 minutes. I turned the oven down to 350* and cooked a diced green pepper and a small diced onion in a skillet with some olive oil on medium-high heat for about 5 minutes. I turned the heat down and added about a cup and half of black beans, just to heat them up for a minute or two because I didn’t defrost them. Then, I layered the chips, beans/peppers/onions, and about a cup and a half of roasted salsa verde into a baking dish and baked for about 25 minutes, until the chips were really soft. Chilaquiles aren’t traditionally baked but I needed my one large burner to cook some chickpeas and so in the oven it went. On the side, some tomatoes from my favorite kid at the farmer’s market who keeps a really careful tally of how many pints of his tomatoes have been sold so that his dad knows how much he’s going to have to pay him out later.
And now, for more comfort, there’s TV on DVD waiting for me. Between Netflix and Hulu, I think I actually watch more TV now than I did when we had cable. Today, I even made Matt go to the video store to rent two discs of 24 because I’m completely addicted to it (I know – is it 2001 already??) and even though we already pay 20 dollars a month for Netflix I was somehow able to justify it because we walked to the video store so we were saving money on gas.