All Baked Veggie Dinner

Once again it was Krav Maga night, so the usual routine of me prepping dinner and the husband finishing it up was in order.

We found a couple of carrots in the back of the fridge from last week's rainbow carrot selection from the co-op to add to this week's giant orange carrots and last week's yellow potatoes for rosemary roasted root veggies, which I have shared my usual method of cooking here.  The only difference is no onion this time, because I didn't have any.  I have learned to be very flexible with my cooking that way because of relying on the co-op for my produce.

The asparagus was a garlic roast variety.  3 big bunches filled a 9x13 baking dish and was barely enough for our family of 4.  I bent the asparagus until it broke and tossed the end part and kept the spear part.  These were laid neatly in the baking dish, drizzled with olive oil and then I spread some pre-minced garlic over it and the husband baked it when he baked the root veggies.  The asparagus was done much sooner than the rest.

The girl did supplement her dinner with a cup of potato leek soup.

Lunch earlier had been potato leek soup and chips and hummus.  Not exactly the healthiest selection.  I don't really consider it a healthy meal unless I have lots of color involved.  Probably from years of packing bento style lunches.  And breakfast was just a blood orange since I had to run out the door to take the car into the shop.

Keeping the meals fairly simple has been making it easier to make sure dinner makes it on the table without the temptation to eat out.  It also seems to reduce the risk of messing up something more complicated.

Kale, Potatoes and Carrots

 Back to using Salad plates, since I didn't mind this food touching each other.  We had a very simple meal, as usual.  Steamed purple kale, rosemary roasted potatoes and carrots and bread.

I did not make home made bread this time, because I was feeling rather lazy and I treated myself to a day at the Dallas Museum of Art.  It was a wheat bread from the co-op that has been in the freezer for awhile and really needed to be eaten anyway.  The girl child was happy to have it unfrozen for a sandwich for lunch to go with the leftover potatoes and carrots, which she packed in a thermos.

So the Kale was steamed in the steam basket of my rice cooker.  I included a photo of it just before it was steamed.  To be honest, it is prettier before cooking.  I just washed it, cut it up and put it in the basket and then cut up a half onion on top of that and a stalk of celery and a heaping spoonful of minced garlic and some sea salt and steamed until it looked wilted.

The potatoes and carrots were peeled and cut, as well as the other half of the onion and another stalk of celery and drizzled with olive oil and I added salt and pepper and tossed until nicely coated and put in a baking dish and then layered 4 long stems of fresh rosemary.   I really don't like the rosemary leaves in my food, but I like the flavor, which is why I layer the whole stems and then remove after cooking.

I didn't make as much of the potato and carrot mix as I had of the roasted carrots last week and I was concerned that there would not be enough  for everyone.  But the husband's office is now putting out fruit baskets in order to encourage folks to eat healthier, probably in hopes of reducing their insurance costs and the husband partook of the bounty just before coming home.  So we actually had leftovers.  The girl getting the potatoes and carrots for her lunch and the husband getting the last of the kale.  I of course will get the last of the chard.    I will never make so much chard at one time again, I don't care if it is filling all of my vegetable drawer.