I’ve said it before (and I’ll say it again), my eight children would have lived on cans of Chef BoyArdee and saltine crackers if it had been up to me. Fortunately, I married a man who actually enjoys messing up the kitchen and creating a frenzy of chopping and tasting and simmering and scents.
The man does work full-time, however, and (as I’ve reminded him) I’ve managed to nourish the hungry hordes in his daily absence. I’ve done this by keeping things simple (I’ll leave the fancy up to him) and by learning a few things about food.
Are you ready for profound?
Here it is. Good food is not complicated! Yes, you can be lazy and feed your family well. Sometimes, laziness may even contribute to new heights of creativity and improvisation. Who knows?
Here’s a deliciously simple veggie recipe I discovered that makes the house smell like one of those fragrant organic restaurants. One of our daughters made this for my invalid mother this spring and blessed her house and taste-buds with it!
Here ya go;
Chop into chunks a variety of vegetables. Root veggies work best for this but be creative! I’ve used onions, garlic (the more, the better), celery, broccoli, carrots, sweet potato, and others. Try to cut the chunks all the same size so that they cook at the same time.
These veggies are going to roast in the oven and as they roast they will shrink so you’ll need quite a quantity. They will be so delicious that even small children will want more so be generous!
Toss the veggies with a light coating of olive oil (very light or they will fry instead of roast in the oven), a splash of Balsamic vinegar or Braggs Liquid Aminos, salt, pepper and Italian seasoning. I can’t ever put enough Italian seasoning on them. You can marinate them for a few hours but it isn’t required…just make sure you drain the liquid when you cook them.
Spread evenly on a roaster pan, the kind with slots that allow juices to drain (again, you don’t want them to bake in a puddle of liquid because the juices need to roast in the oven to bring out the flavor).