18: What We’re Eating

18 Jan

There’s been a shift in the weather, this week. However, we’re still feeling cold, and I find myself wrapped up in no less than four layers. Come sunset, that becomes five. 

Given the weather, our diet has also naturally made way for the promise of warm, hearty, comfort meals. We’ve kept the concept of salads and cold foods aside, and welcomed dishes that I especially love – soups, stews, bakes. 

Yesterday I made this impromptu dish which featured in my kitchen for the first time since I got married. It’s a regular must-have dinner, otherwise. It needs an oven and whatever else it is that you’ve got in your vegetable basket. Baked vegetables. :)

I’d obviously fallen in love with it, as a child. In my opinion, I don’t think there’s a more hearty, and comforting way to have your vegetables. And they never taste as good anywhere else. 

In this pot, I added quite a basket of veges – handsfull of spinach, broccoli, cauliflower, carrots, beans, and mushrooms (only because I had some in my tray). Along with it, I added chunks of chicken to make this more appealing to my non-vegetarian loving husband. 

We sat under our throws, had bowls full of this, accompanied with garlic toast, and  we have no leftovers to fall back on, today. Sometimes it’s great to not have leftovers, tbh. The best part is the thick, brown crust right on top, thanks to the facelift this dish got with a small grating of cheese, for good measure. :)

As much as it’s a pain to cook in winters, especially, I think this season has the best dishes to offer any kitchen and hungry tummy. 


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