I know this was a “holiday” week where I really only worked Tuesday through Friday, but gosh it felt longer. I did, however, love coming home putting on my flannel PJs with the coffee cups on them and sinking into my couch for a few hours of reading my Christmas presents.
Santa, cleverly disguised as mom and dad, brought two Nigella Lawson books this year. I’ve been slowly working my way through “Nigella Express” and am itching to start “Nigella Kitchen.” I’d read both at once, but I like to really read through recipes. Plus I spend most of my time trying to figure out how to make the dishes with what I have available at my local supermarket and my stash of cookware.
“Lamb, Olive and Caramelized Onion Tagine” – the name alone has me drooling. Very ladylike, I know.
I’m on the go again this weekend, and the next for that matter, so I’m still struggling to actually cook a full proper meal. But when you’re living on your own, no one can tell you that mustard roasted veggies, a celery stalk with peanut butter and two squares of dark chocolate aren’t a complete meal.
1 medium baking potato, leave skin on or take it off your preference, cut into half-moons
1 medium yellow onion, peel and slice into half-moons
1 or 2 Tbs. whole grain mustard, I like mustard so I tend to be a little heavy-handed here
2 Tbs. olive oil
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. ground turmeric
1. Preheat oven to 400* F
2. Combine potato, onion, mustard, oil, salt, pepper and turmeric in a bowl. Best to do this with your hands (wear a latex glove or a plastic sandwich baggie over your hand if you don’t want turmeric stains in your nail beds).
3. Dump the mess onto a sheet pan lined with parchment paper or foil for easy clean up. Roast for 25 minutes, or until they reach the desired level of doneness. I like my potatoes nicely burnished and the onions with a slight char to the edges. I really can tell they’re done when I start to smell the mustard grains slightly burning in the oven.
I think Nigella would approve.