Winter Vegetable Casserole
After a full day of sewing without issue, my trusty Singer decided to start abusing the top thread, so I headed into the kitchen to stare at the pantry for a half hour. Then, I let all of the cold air out of the fridge (my parents were always going on about that). Back and forth, staring at food and recipes, and I just couldn't put together a meal in my head.
Finally, after cleaning the kitchen, cursing the sewing machine, and spending a bit of time surfing Eat Cook Share, I decided to put my Nuclear Fallout squash stash to good use.
Taking my fingers' lives in my own hands - wait, that doesn't work. Anyway, I got out The Mangler, our carnivorous mandolin that's missing its guard, and grabbed everything that I thought might be tasty coated in garlic and olive oil and tossed into the roasting pan at 450 degrees. Chayote, yellow squash, grey squash (it's really green and white), aubergine, sweet potatoes, red potatoes, zucchini, carrots, red onion, tomatillos, garlic, fresh thyme, rosemary, tarragon, and marjoram from my window herb garden, and tossed it all in my special, cardamom, garlic, and lime-infused olive oil, balsamic vinegar, and ground mustard.
When the whole house smelled great, I took the pan out of the oven and scooped it into individual casseroles, then topped them all with mounds and mounds of cheese. I put brie on mine, and Lou picked cheddar. Oven set to broil, we gave them ten minutes to bubble and brown, then a half hour to cool off enough to snarf.
Only problem: I made enough for a family of 8, so there will be lunches sent out with the workers in the house, and I'll have my vegetable intake quota made for the next three days.
My uncle didn't even try it - not surprising. He's very picky. I'm not sure he's eaten anything green since Kennedy was president.
Tomorrow will be easy: Moroccan-slash-Lebanese. I have to learn to make naan...