necessity is the mother of invention
I spontaneously created a side dish today when I realized I had forgotten to start the rice in the rice cooker. It requires a main dish like steak where you have a pan to deglaze, although I guess you could skip that and just use broth.
Cheesy Pasta with Roasted Beets
(I took a picture but it's not uploading properly. I'll have to add it in later.)
--a large beet, roasted @375F for roughly 80 minutes or so, skinned and sliced (I did this in a rush, but the visual presentation would be nicer if you actually cubed it or julienned it)
--pasta, cooked
--havarti, grated
--several cubes homemade frozen vegetable stock (or roughly 1/2 c. veg stock)
--a pan in which you have cooked something that leaves lovely bits behind, ideally something already seasoned
--cornstarch (maybe 1/2 T)
Put the frozen stock into the still hot pan and scrape away with your spatula to deglaze the pan. Once all the drippings have been freed, add some cornstarch to create a thickened sauce--not quite gravy.
Add the drained, cooked pasta to the pan and stir to coat. Add the sliced beets and grated cheese. Stir over low heat until the cheese melts and incorporates into the sauce.
Eat.
---
I've been listening to Lord Peter Wimsey audiobooks while cleaning, read by Ian Carmichael, and I've noticed my diction acquiring an Oxonian twist. Not intentionally. The Husband called it to my attention.
"Did you just refer to me as a 'bloke'?" he said.
"Yes. Yes I did."
Next time I'll call him a chappie.
Cheesy Pasta with Roasted Beets
(I took a picture but it's not uploading properly. I'll have to add it in later.)
--a large beet, roasted @375F for roughly 80 minutes or so, skinned and sliced (I did this in a rush, but the visual presentation would be nicer if you actually cubed it or julienned it)
--pasta, cooked
--havarti, grated
--several cubes homemade frozen vegetable stock (or roughly 1/2 c. veg stock)
--a pan in which you have cooked something that leaves lovely bits behind, ideally something already seasoned
--cornstarch (maybe 1/2 T)
Put the frozen stock into the still hot pan and scrape away with your spatula to deglaze the pan. Once all the drippings have been freed, add some cornstarch to create a thickened sauce--not quite gravy.
Add the drained, cooked pasta to the pan and stir to coat. Add the sliced beets and grated cheese. Stir over low heat until the cheese melts and incorporates into the sauce.
Eat.
---
I've been listening to Lord Peter Wimsey audiobooks while cleaning, read by Ian Carmichael, and I've noticed my diction acquiring an Oxonian twist. Not intentionally. The Husband called it to my attention.
"Did you just refer to me as a 'bloke'?" he said.
"Yes. Yes I did."
Next time I'll call him a chappie.