Sunday, June 26, 2011
So obviously, this isn’t a post about sautéed mushroom risotto. In fact, it’s been a while since we’ve posted about anything. We’ve had some major life changes since the last time we were here (all good things, though).
We moved! Jackie and I both got new jobs about an hour away from our home town and it’s been quite an adjustment. I don’t think either one of us expected the amount of stress that came from starting two new jobs in a new house in a new town all in the same week. Things are starting to settle down a little more now; we’re both getting more used to our new routines with a lot of support from our friends and family.
Unfortunately cooking has tended to go by the wayside in the midst of all the craziness. I think it’s happened to all of us: you come home from a hard day’s work, step into your kitchen and just stare at the cupboards while trying to muster up the energy to open one. While this setback in our own kitchen enabled us to explore the restaurant scene in detail, we knew we had to get back in the habit of cooking our own food in our own kitchen. The first meal officially cooked in the new Garden Fresh kitchen was actually a frozen pizza, but the first real meal came together in almost as much time and reminded us of what we were missing.
Roasted sweet potatoes – Wrap in tin foil and roast until fork tender. We sliced ours width-wise, seasoned with salt and pepper and drizzled with olive oil.
Bell peppers – You could serve them raw, but we chose to lightly steam them. Either way, slice the bell peppers thinly, season with salt and pepper and drizzle with olive oil. We steamed our peppers until tender and topped them with chopped basil.
Cheese – This is by far the easiest thing to prepare, but my absolute favorite to serve and eat. We picked up some aged English cheddar and mozzarella from our favorite grocery store. Crumble the cheddar (since the more aged a cheese is, the more crumbly it is), slice the mozzarella, season lightly with salt and pepper, top with chopped basil and drizzle with olive oil. Sensing a theme yet?
Cajun-season crab – We picked these pre-seasoned beauties up at our favorite store as well. We steamed them in the same pot as the bell peppers until they were heated through.
All these dishes were uncomplicated, put together quickly, and absolutely delicious. If you keep it simple, you’ll never be disappointed.