At the moment I am still working my way through the contents of the fridge, especially the fruit and vegetables drawers in a bid to make sure that nothing goes to waste. The excess of mince pies etc in the cupboard and the things in the freezer from Christmas will be much happier to wait their turn while I eat up all the fresh stuff.
I had gotten one of my peppers out to add to a salad sandwich for my lunch and I realised they were just starting to go a smidge wrinkly, so as soon as I had eaten my lovely salad butty I started making some Mediterranean veggies to go into the oven.
I just added the rest of the pack of peppers, a whole onion and a leftover half onion and a tub of cherry tomatoes. A courgette would have made a nice addition and a touch of green to the tray, but I had eaten the only one I had a couple of days earlier.
After a quick chopping session and a sprinkle of onion granules, garlic granules, mixed herbs, garlicky salt and olive oil they were ready for the now warmed up oven.
After ten minutes cooking I added a few dollops of basil pesto and cooked the tray for another fifteen minutes.
I had a bowlful for my tea with fusilli pasta, and although I had it on my mind that I was going to be turning half of the mix into a smooth sauce and freeze it, as there was a only a bit of pasta left in the jar I decided at the last minute to cook it all up and add the lot to the vegetables. Two more meals of this for me this week then ... which is not a problem, it was delicious.
It's always nice to refill the pasta jar with something different for next time. All the little broken pieces of the tagliatelle were saved in a little jar and will be tipped into the next pot of soup I make.
Waste not want not.
Sue xx
I dearly love roasted Med veg. It's a bit like eating sunshine and the colours are so cheering.
ReplyDeleteBlending it into a smooth sauce sounds lovely but I think I prefer it chunky. xx
It really is isn't it, and eating something 'sunshiny' at this time of year is just lovely. 🌞
DeleteA real bowl of colour.
ReplyDeleteI like tagliatelle as it cooks so quickly but when I look at the price compared to value range penne I usually opt for the latter - such a tight-wad!
I love tagliatelle, but like you I rarely buy it, perhaps just one or two bags a year at the most. It holds a hummus-y sauce very well, so I think this will be the next pasta dish I make. 😀
DeleteI am exactly the same and don’t want to pay extra just because of the shape of the pasta. The exception is orzo - silly expensive compared to penne but it is lovely stuff.
DeleteI'm just using up what I have in at the moment, no doubt I will be eating the much cheaper shapes further into the year. I think I have a bag of orzo somewhere so maybe that could be next. :-)
DeleteOooh, your top photo just drew me in! It looks so colourful and 'cosy kitchen', Sue, you can tell you owned a shop by your skill at tasteful arrangement :) Cosy is what we need right now (it's freezing here at the moment), tasty, colourful food and simple eating .....lovely. And the new cookbook looks great too.
ReplyDeleteAngie x
I love my cosy kitchen and my single little worktop, I doubt I could work in a bigger space now. :-)
DeleteOh gosh yes, we need cosy just now don't we, my hot water bottle is my best friend at the moment. A lovely bowl of steaming hot pasta in the hands is a close second. :-)
I love making a big tray of roasted veggies too. There's a proper Italian name for the jar of "odds and ends" of pasta but I can't remember it
ReplyDeleteYes, I think Jamie Oliver mentioned the Italian name for a jar of odds and ends of pasta a while ago didn't he.
DeleteI am also working my way through my fridge and fridge freezer. I am really trying for a no waste time as well. We pay so much for food, it is a pity if anything goes to waste.
ReplyDeleteYour roasted veggies look so lovely.
God bless.
It does feel good to use every last little bit of everything up doesn't it. I hate waste. The veggies were really tasty.
Deletei’ve just chopped some slightly soft peppers and tossed in olive oil and popped them in the airfryer. I notice there’s some fresh gnocchi in the fridge and some tired green veg so that’s tonight’s tea sorted! Catriona
ReplyDeleteThat sounds delicious, and isn't it satisfying using all the 'odds and sods' up. :-)
DeleteA lovely tray of med veg - useful and tasty. Good tip about the pesto, why didn't I think of that?😀 X
ReplyDeleteAlison in Wales x
It's just a really great 'flavour bomb'. I've started looking at all my bottled and jarred sauces in a different light since I saw Jamie Oliver using plain old tomato ketchup in one of his dishes. As he said all the herbs and spices are already there in the sauce, it's real game-changer.
DeleteI went shopping today for meals up to the weekend and your med veg inspired me. I bought courgette, red onion and red pepper and will cook enough for Saturday and Sunday dinner. It always looks as lovely as it tastes.
ReplyDeleteAnd it makes the house smell lovely while it's roasting, it's a win, win isn't it.
Delete