Starting A New Journey

Hello everyone,

I started this blog to be an outlet for me. I was trying to figure out what was making me sick, and thus I landed on a food journey I never thought I’d take. I’ve grown, I’ve learned, and I’ve enjoyed everything thus far.

After our move to Southern Alberta, I took four months off from the blog to reassess where I wanted to go. I didn’t know if I wanted to make this a better blog and dress it up for you or go in a totally different direction. While I was trying to figure all of this out, we were getting the house sorted out, figuring things out in our new town, meeting new people, and just generally trying to get adjusted. I also started to…wait for it…incorporate fish into our diets. GASP!!

Let me explain before you poo poo me. For me, being a vegan giving up fish was a VERY hard thing. I’ve heard lots of vegans say that bacon was hard for them to give up. In the beginning the smell of bacon did seriously tempt me, and it did a few times, but my body made me pay for falling off the wagon. I started to make a salmon sandwich in the afternoons from time-to-time. I felt guilty about it and in turn felt guilty for lying to my followers and readers. I couldn’t continue to preach to be a good vegan while I was making a salmon sandwich mixed with mayo (sometimes). It wasn’t fair. I wasn’t being fair to you and I wasn’t being fair to myself.

So, I am ending my chapter on this blog and starting the next chapter with another blog. My new blog will be myfoodevolutionblog.wordpress.com. I will leave this blog up for recipe references.

I sincerely give my heartfelt thank you to those who have stuck with me through this blog and my growing. I hope you will continue on with me on my next journey.

 

Thank you all SO very much!

Liz

 

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Update and Veggie Fried Rice with Homemade Teriyaki Sauce

Ah, it’s been a long time. As some of you know, we put our house up for sale not too long ago. Since doing so, there have been numerous texts and emails saying someone wants to come view our house. Keeping a house clean with a two-year old is hard, but when you need to keep it SUPER clean and clean ALL the time with a two-year old it becomes even harder.

For showings, we would have to be out of the house for about an hour. On nice days, it wasn’t a big problem. I’d just take the little one and the dog and go for a walk. On a few occasions we’d have to go for a drive, but that was ok. It wasn’t a big deal, but the big deal came when trying to schedule the viewings around nap time and dinner. Thankfully we only had to deal with it for a short while as our house sold in two weeks! That’s just the market here in Edmonton.

So, we made it down to Cochrane this past weekend and put an offer on a house in Sunset Ridge. It wasn’t our first choice, but that’s ok. Our first choice was in a neighborhood on the west side of town. It was a former show home, had a finished walkout basement, and mountain views. Did I mention that the kitchen had granite countertops? We could picture ourselves having coffee on the deck looking at the Rockies. We had another look on Saturday and was ready to make an offer that evening. However, our realtor pointed out a few things in the basement and the Hubs asked if the owner had a permit to build the basement. Sure enough, there was no permit so we decided to walk away. We didn’t want to take a chance of something happening. So if and when y’all decide to look for a house make, sure you ask about permits to protect yourself. We were surprised that their realtor didn’t ask for it. That was one of the first questions our realtor asked us when she found out our basement was finished. Oh well, that house wasn’t meant to be. We did, however, find a nice house in Sunset Ridge with granite and four bedrooms. I LOVE the kitchen! Y’all will be seeing photos of it on the blog in December because we move next month!

Now that the hard part of this house is done (for now), I can blog more often! YAY! And I have missed it.

On to last night’s supper! Last night, we had vegetable fried rice with homemade teriyaki sauce from Oh She Glows. Her original recipe is Speedy Veggie ‘n Brown Rice Noodle Bowl with Homemade Teriyaki Sauce. Now, I’ve been on the hunt for a good-tasting, gluten-free homemade teriyaki sauce recipe. Most store-bought sauces have wheat or some form of wheat in it. When I saw that she had this recipe, I was all over it like white on rice. Get it? HA!

I didn’t do the rice noodles. I gave the little one and the Hubs a choice of noodles or rice and they both said rice. That’s fine because her recipe doesn’t have anything to thicken up the sauce. The rice would soak up most of it and the dish wouldn’t be so liquidy. If you want noodles and like your sauce liquidy, then go ahead. If you want it a bit thicker, you might want to add a bit of cornstarch. If you want to do that, put your sauce in a pan, warm it up, and then add a cornstarch slurry. Trust me, the slurry makes adding cornstarch SO much easier!!!

She specifies which vegetables you should use too: carrots, celery, broccoli, edamame, and green onions. However, I couldn’t be bothered julienning carrots and chopping celery. So I cheated and used this:

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It had the carrots and broccoli but it also had cauliflower. If you don’t have time to chop veggies, you can use frozen (any mix you want or whatever you have in the freezer). It’s perfectly ok. Frozen produce is picked when their ripe and then frozen. Alternatively, you can add any vegetable that’s Asian inspiring like eggplant or bok choy.

The sauce took a bit of tinkering though. She uses coconut aminos, which is a gluten-free and soy-free version of soy sauce. Coconut aminos have a low sodium content, and y’all know how I feel about salt. It’s hard for me to find coconut aminos and when I did, it was hard for me to get used to the taste. So, I used tamari which is a gluten-free version of soy sauce. If you use tamari or regular soy sauce remember that this is going to be salty. So you might want to add a bit less than she calls for (1/4 cup + 2 Tbsp) and go by taste. You might want to do that with the rice vinegar too. When I did everything, the sauce was vinegary and salty. I added more sugar and a bit of water to cut down on the saltiness and vinegar.

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By the time I was done tinkering with the taste of the sauce, my rice was done cooking. I boiled some water and poured it in a pot with the frozen veggies. I also threw in some frozen edamame too. I stir fried the rice, then added the veggies, and added the sauce making sure everything was warmed through and mixed really well.

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This recipe, the way I did it, was quick and easy. I used rice which is easy to cook, and I used frozen vegetables. You can use fresh vegetables if you want. It’s whatever you wish to do. There’s no wrong way. The sauce was the closest homemade recipe I’ve run across to store-bought teriyaki sauce. I’m still looking but this is the closest I’ve come. If you want to use rice noodles, spaghetti, or any other noodles that’s ok too. You can use whatever you want. This dish is easy so you can make it your own and have your own twist. So, go look it up and get started!!

Tomato Walnut Basil Pasta

Tuesday afternoon we had a showing for the house. I had a frittata planned but because of the viewing time, I couldn’t make it so we ended up ordering out. Last night we didn’t have any viewings (sigh of relief), and I made Tomato Walnut Basil pasta from Oh She Glows.

In hindsight I really should’ve made this pasta dish Tuesday night instead of last night. Seriously, it was stupid easy and quick to make. I could’ve sworn I blogged about this dish before, but I guess I haven’t.

The longest part of making this dish is chopping your onions. You sauté your onion and minced garlic, add in your oregano (I left this out), salt, pepper, crushed tomatoes (if you’re wearing a white shirt make sure to pour away from you), chopped basil, and nutritional yeast (nooch). If you’re a vegetarian, don’t like nooch, or can’t find nooch, you can always use parmesan cheese or simply leave it out. Although nooch makes me sick do to my yeast allergy, I still use it. I love it. It’s a great source for vitamin B12 and it lends that cheesy flavor to foods.

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You stir everything together and add in your spinach. You can use fresh spinach if you wish, but because I’m a lazy S.O.B. I used frozen spinach. I thawed it out and squeezed all the water out. If you have picky little ones that don’t like spinach, here’s the key for this recipe. Chop up the spinach and then mix it in the sauce. Spinach is a great source of iron, potassium, vitamin C, vitamin A, and a whole bunch of good-for-you nutrients.

You let all of this simmer while you get your pasta going. She says to add the walnuts in the sauce while it’s simmering, but I just threw a handful on top of mine at the end. The Hubs didn’t care for it and it would’ve been a bit difficult for the little one to chew them. I had two pots: one gluten-free and one regular.

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Everyone in the house loved the dish. We had some leftover but we’re saving it for supper tomorrow night. We have another viewing around dinner time, so instead of cooking earlier or ordering out, we’ll just have this for supper. It was SUPER quick and easy to make and the vegetables are hidden for the picky eaters out there. I probably could’ve used kale and hidden it from the Hubs, but I didn’t. If you have a busy week night, this is a perfect dish for you to make!

Tofu Fish Pie

This weekend has been such a busy weekend! We spent all of it (and I mean all of it) decluttering, throwing out junk (we’ve saved all kinds of cards throughout the years), moving around furniture, and cleaning to prepare our house to put up on the market. You never realize how much junk you’ve collected and saved throughout the years until you have to get rid of it. We really did a purge and now there’s an echo in the house because we had to get rid of all things personal.

It was either Saturday or Sunday night when we had the tofu fish pie. I ran across this recipe on One Green Planet and thought, “hmmm, this sounds interesting.” I miss a good pie, but unfortunately I can’t have it because of the gluten and dairy. I jumped at the chance to make this one.

The recipe calls for oyster mushrooms. I’ve run across them in different recipes and, of course, have heard of them but I’ve never cooked with them. Why? Well, it’s because they were pretty much nonexistent in the grocery stores I went to. The only mushrooms I could find were white button mushrooms, shiitake, and portobello mushrooms. Thankfully I found what I needed.

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When you hear oyster mushrooms being mentioned, you think “do they taste like oysters?” Some people think they do have a slight shellfish flavor, which makes sense why they were used in this “fish” pie recipe. Personally, I can’t comment because the mushrooms were mixed in with a bunch of other stuff. If I ever try them again, I will definitely report on whether or not I detect a shellfish flavor.

You start out by chopping your carrots, leek, onion, and garlic. You cook them until they’ve “wilted.” I’ve never run across that term when saying you need to sauté root vegetables. Maybe when you’re sautéing spinach or other leafy greens, you say wilted. But to each their own I guess. So anyways, you cook the veg until they’re soft enough.

This where you add the flavors that make it taste like a fish pie. The recipe calls for a gluten-free stock cube. I’ve never run across one but you might have them in your local grocery store. I almost added a cup of vegetable stock, because one cube makes a cup of stock. Then I thought, the cube isn’t liquid and she’s going for a more concentrated flavor. So, the closest thing I had to achieving the flavor she was going for was chicken rub.

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I don’t know how long this has been sitting in the back of my spice cabinet, but I grabbed it. There’s a bunch of different spices and herbs in this and it smelled like the flavor she was going for. So, I threw in a BIG tablespoon of it in the pot.

The recipe calls for nori (which is a Japanese word for seaweed), but I didn’t have any. Well, I do but they’re salty. So, I didn’t use it and it turned out fine. If you want to use seaweed, then throw it in. Then throw everything else in and mix it all together.

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Before you take it off the stove, taste it and make sure it’s seasoned well and tastes good. I let the Hubs and little one taste before I topped it with the mashed potatoes. Which, by the way, you mix in any cheese you like with the mashed potatoes. I used cheddar from Daiya. The Hubs hates their cheese, but the little one and I can’t have dairy, and he’s gonna eat what I cook.

So, when you’ve mixed your favorite cheese into the mashed potatoes, spread it on top of the pie filling. I used a rubber spatula to spread because it was easier. Let it bake for half an hour at 350 and bish-bash-bosh, you’re done!

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This dish was the perfect for our busy weekend. It was good, it was filling, it was comforting, the Hubs went back for seconds, the little one couldn’t get enough, and it turned out better than I thought with the chicken rub.

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As you may have noticed, I left out one key ingredient…tofu. I thought I had a block in the fridge but I must’ve used it for something else that I can’t remember. The tofu would’ve added some more protein and would’ve made it more filling, but it was already filling enough.

Where I live, fall is here. The leaves are red and yellow and most of them are already starting to fall off. So, this tofu fish pie was perfect! If you get a chance to make this dish please do! It’s not hard or time consuming at all!

How Are You?! It’s Been A While!

I know it’s been a while. SO much has happened! One thing that’s happening I won’t discuss just yet, but I will tell y’all soon enough. I can tell you that we went to Canmore, Alberta for a vacation a few weeks ago. We stayed at Copperstone Resort. It’s basically like a little apartment that you get. We had two bedrooms (one for the little one), a nice kitchen, and living area. We like staying there because it’s cheaper than staying in the town of Canmore. Copperstone is like a five-minute drive from Canmore in the little hamlet of Dead Man’s Flats. Since I have SO many food allergies, this was the best option for us.

We cooked dinner a few times and of course we ate out as well. It was hard to find vegan and gluten-friendly restaurants during our trip. We went to Lake Louise and one of the restaurants in the Farimont was really good about my allergies. There weren’t a lot of vegan dishes, so I opted for a vegetarian portobello burger and sweet potato fries. I explained my allergy to mushrooms and asked if the portobello mushroom could be removed. There were plenty of other veggies in the “burger” to make it substantial. And I asked for a gluten-free bun. Our waiter was super understanding, didn’t give me any weird looks, or sigh. I was VERY happy about that. Usually when you have a lot of food allergies you can you see the look of “OMG” on the server’s face.

There was, however, one restaurant in Canmore that has a menu that’s 100% gluten-free. The Wild Orchid Bistro is an Asian restaurant which was EXCELLENT! I read reviews before going and if someone who is a Celiac gave it rave reviews, I had to try it. We went our last night and I absolutely gorged myself on tempura. Do you know how long it’s been since I’ve had tempura? I can’t even have my Momma’s tempura when she comes! I had three servings of it by myself! The little one loved his dish and so did the Hubs. If you’re ever in Canmore, go to the Silver Creek Lodge and walk straight through the lobby to the Bistro. I cannot express how wonderful it was to find a menu that’s 100% gluten-free and it not taste like it’s gluten-free!

Ok, so last night I made Cinnamon Spiced Sweet Potato Chickpea Salad. After doing a few road trips the last few weeks, I figured the three of us needed to detox. I was a little worried the little one wouldn’t like it but he loved it! So here are the ingredients I started out with.

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Very simple huh? I didn’t think that the sweet potato and chickpeas would be enough, so I decided to serve it with some quinoa. I cooked my quinoa in some vegetable broth to give it a bit more flavor. If you cook quinoa too, DON’T forget to rinse it!

Now, I know you have cried while chopping an onion. We all have. I’ve even worn my snowboarding goggles and my sunglasses in an attempt to stop from crying. Sometimes it can sting so bad that you have to stop for a few minutes until it passes. When you’re not wearing waterproof-mascara, that’s the last thing you want is to have streaks down your face because of an onion.

I’ve heard so many different tips in trying to prevent it. I’ve heard that my knife wasn’t sharp enough, to freeze it, don’t chop both ends off, and numerous others. They all didn’t work. What makes you cry is the sulfuric acid.

What I have noticed lately is when I chop any end off, whether it’s just one end or both, there’s this white liquid. I don’t know if you can see it on the onion below, but you can see it on my finger.

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I’ve noticed that when this liquid comes out, or appears, I cry like crazy and my eyes sting. When I noticed it the next time, I decided to put the onion under the faucet and rinsed the liquid off. Low and behold I didn’t cry!! After rinsing, chopping an onion was faster and a much more pleasant experience! I’ve been rinsing my onions ever since and I haven’t cried in a long time! You should try it. If it doesn’t work for you, let me know.

So, for the recipe, you peel a sweet potato, chop the onion, and put it in a bowl along with your rinsed chickpeas. Sprinkle 1/2 teaspoon of cinnamon and some coconut oil and toss everything together so it’s all coated. Then spread it on a pan and roast for 40 minutes at 425F. She says to add salt but I forgot that so I added salt at the end.

When all of that goodness comes out of the oven, your house just smells like fall. The cinnamon and sweet potato emits this wonderful aroma.

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I served this over a bed of quinoa because I wasn’t sure it would be all that filling for supper. Plus I haven’t had quinoa in a while and I was missing it.

This dish was SUPER easy to make and I even let the little one help make it. I let him pour the veggies onto the pan (he loves doing that). He ate his, the Hubs ate his and what the little one didn’t finish and even said “I’m taking this for lunch tomorrow.”

This dish is perfect for a fall day. The leaves are all different colors here and are sadly starting to disappear. This dish has the fall colors and flavors and it’s packed with nutrients and protein. NO MEAT NEEDED!

Chickpea Noodles with Garlic Tomato Sauce

I’ve followed Vegan Richa for a while now and finally decided to try a few of her dishes this week. The Hubs is from Scotland and apparently curry is the national dish in the U.K. Y’all tell me if I’m wrong. We always make curries but never really make anything else that’s Indian inspired. So, last night I tried her recipe: vegan chickpea noodles with garlic tomato sauce.

A while ago I bought a bag of chickpea flour. I was looking for gluten-free alternatives to regular wheat flour and was curious about cooking with chickpea flour. The smallest bag I could find was a 2kg bag (that’s almost 4.5lbs). After having it for several months, I’ve finally put a huge dent in it! I have the flour and I wanted to make something using it. So why not try chickpea noodles?

Working with chickpea flour in the past, I’ve learned that it can be a sticky S.O.B. when mixed with water. It will almost turn into a glue if you’re not careful. So, if you’re ever working with chickpea flour I suggest that you soak all of the dishes that you used before washing. If you don’t soak them, the chickpea dough/mixture will harden and turn to something I liken to cement on your dishes and utensils.

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At first I put some parchment paper on a baking sheet thinking that would be enough. However, she suggests using two pieces of parchment paper instead of what I started out doing.

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I ended up doing what she did. I thought it would be best to follow the recipe since I’ve never done this before, and I got worried that one piece of parchment wouldn’t be enough.

You start out by mixing the chickpea flour with water and mix everything together.

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Don’t worry if it looks too watery because it’ll thicken up as soon at it feels heat. Later on you’re going to cook the mixture in a pan until it thickens up.

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I did the exact opposite. I did worry and ended up adding a bit more chickpea flour. That’s probably why my mixture turned out SO thick.

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That was ok though. Next you’ll spread the mixture out on the parchment paper to cool and then get to work on your garlic tomato sauce.

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Mine was a little difficult to spread out evenly because it was so thick, but that was my fault. If you follow the recipe, your mixture might spread out better than my concoction.

She says to use 3 1/2 cups of tomatoes. I have no idea how many cups I used. I used the tomatoes from our garden that were sitting on the island, and the rest of some grape tomatoes I had in the fridge.

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I chopped up the garden tomatoes and threw them in the food processor. Now here comes the easy part. You put your tomatoes, garlic, herbs, and pepper in the food processor and let it go. I just used basil because oregano and thyme don’t agree with me. If you want to make it simple, you can just use Italian seasoning.

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And voilá you have homemade pasta sauce! Pretty cool huh? Because this is a garlic tomato sauce, you will be adding five cloves. Keep in mind that you’re not cooking the garlic first, which in my opinion cooking first cuts the rawness and the tendency of being spicy that garlic has. (Read the NY Times article. It’s pretty good!) If you love the way raw garlic tastes, then go ahead and proceed. If you don’t like too much garlic (I don’t but decided to follow the recipe this time), you can mince your cloves and cook them in a small pan until they just start to turn brown or you can cut down the amount of cloves you use.

When you’re finished, you pour the sauce into a small pot and heat it up on the stove. At this point you can add the tomato paste to thicken it up. She suggests using 1Tbsp but I ended up using the whole can. It depends on your preference really. Do you like a thicker tomato sauce or a thinner tomato sauce? My preference is not to have it thicker. Then you add salt and a sweetener if you wish.

When that’s done, you can take a pizza cutter or knife to slice your chickpea noodles.

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The consistency of my noodles were a bit gelatinous. Again, that’s because my mixture was too thick. Yours might end up looking prettier and thinner than mine if you follow the recipe like you’re supposed to. Sigh. I sliced mine and then cut them in half and had a good amount for the three of us.

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The dish was good but the sauce needs some work. It could be the type of tomatoes I was using, but next time I’ll leave the sauce on the stove a little bit longer so more of the water will evaporate. If you don’t have any fresh tomatoes, you can also use a can of crushed tomatoes or diced tomatoes. Also, I definitely won’t be using five cloves. Raw garlic tends to have a spicy taste to it and I was burping garlic all night last night. It’s not attractive when you want to kiss your significant other. You can mince the cloves, cook them down a bit, and then add them if you want. I might try that the next time I make this dish. I think if there wasn’t so much of the garlic, or if the garlic was cooked, the acidity of the sauce would’ve been cut down a lot. As it was last night, it was really acidic…even after adding LOTS of salt. The little one had a few bites of this dish and said “no” and wouldn’t eat it. I expected him to do that so that was ok.

All-in-all, I would definitely give this recipe another shot. I’ll make the chickpea mixture thinner and work on the sauce a bit more. I’m not giving up on this!

Pasta with Red Pepper Sauce and Spinach

Soooooooo, I got confused the last time I posted. The last time I posted I said we’d be out-of-town this week. I must’ve been really looking forward to getting away because it’s next week that we’re going. Sigh. Oh well. That just gives me more time to think of what foods to take with us.

I’ve already decided that we’ll be taking my oats, cinnamon, the little ones vegan yogurt, vegan cheese, apples and bananas (as a snack), the little ones dairy-free animal crackers and snacks, the salt and pepper shaker, dishwasher tabs, and some olive oil. Why dishwasher tabs? The place we’re staying at is basically an apartment, and I think they provide you with one tab. I don’t want to go out and buy more tabs when we’ve got a boat load here at the house.

So, on to last night’s supper. We had Penne with Red Pepper Sauce and Spinach from Chef Michael Smith. I remembered that the Hubs loves this dish, so I added it to my menu when I was flipping through my cookbook.

The hero of the recipe is the red bell pepper. However, I’m not a huge fan of them. Don’t ask me why, I have no idea. Something about the taste just doesn’t scream at me. That’s not to say I won’t eat them though. I’ll cook and eat them all the time. Red bell peppers are green bell peppers that are ripened. It’s harder for your body to digest green ones because they’re not fully ripe. If you’ve ever noticed that green peppers are cheaper than red or yellow ones, that’s why. Have you ever gone to the grocery store and saw a green pepper with a patch that’s starting to turn red or a red pepper with a few green patches? It’s because the green pepper is starting to ripen and the red pepper hasn’t fully ripened just yet. Red peppers have a sweet taste and are loaded with nutrients. They’re packed with vitamin C, B6, and A among other nutrients.

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According to my Flavor Thesaurus, she says:

Green peppers are immature red peppers. Green and red differ substantially in flavor but for the purposes of concision share one chapter here. Yellow and orange have more in common with the flavor or red than with green. As you might imagine from an unripe fruit, green peppers are more bitter and have a fresher, grassier flavor than the heat-ripened red, which is sweeter and fruitier. They can sometimes, but not always, be substituted for one another, although you wouldn’t stuff a bitter olive with green pepper, and red peppers don’t have quite the freshening quality that makes green so good in a stir-fry.

So, for the recipe he says to start out with four red bell peppers. I only used two. You chop your peppers, onions, and garlic and toss them into a bowl. He says to use a whole head of garlic, but I can’t take that much so I think I only used five cloves. Then you poor in 1/4 cup of olive oil along with 2tbsp of fennel seeds.

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Fennel seeds have a slight licorice/anise flavor and I’ve run across it a lot in Italian dishes. Fennel is discussed under the Anise chapter in the Flavor Thesaurus:

Anise seeds and fennel seeds share a primary flavor compound, anethol. They can be adequately substituted for one another, but what difference obtains between them is most noticeable when you nibble them straight from the jar–where anise seeds are sweet enough to please a licorice eater, fennel seeds are less sweet and greener, somehow more rustic.

You toss the fennel seeds in and make sure everything is coated. Then you put them in a pan, baking sheet, whatever you please, and roast them at 350 for 1 hour.

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Doesn’t all of that look pretty? I posted on my Instagram account yesterday that too bad there isn’t a Smellagram because the smell coming from the oven was SO delicious!

When it’s done, he suggests using an immersion blender or food processor to get all of this to turn into a sauce. Personally, I couldn’t see how an immersion blender would work even though the vegetables were soft from roasting. So I just threw everything together in the food processor and did it that way.

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This is the point where I got worried that there wouldn’t be enough sauce because I only used two peppers. Thankfully we had just enough. Next time I’ll follow the recipe and use four because it does say it serves 4-6 people.

When you have your desired consistency, taste for salt and pepper. Then get to work on your pasta. While my pasta was cooking, I rinsed some spinach and then put my sauce in a little pot to reheat.

The recipe says “Toss the hot pasta with the reheated red pepper sauce and the baby spinach and serve immediately.” I didn’t do that. When my pasta was done, I dished it out, put some sauce on top, and then added the spinach and stirred everything together. It took a while for the spinach to wilt in the plate. So, if you’re trying this recipe, maybe toss the spinach in with the sauce when you’re reheating it. The spinach should wilt better and faster that way.

The recipe was easy to make and it was good. The little one ate all of his and the Hubs went back for seconds. There was nothing left for lunch today. *sad face* That’s not a problem though. I’m glad everyone liked supper last night. I wouldn’t suggest this as a dish to make if you’re in a hurry or have lots going on that night. The process is simple but the vegetables do take an hour to roast. Other than that, and maybe adding the spinach in with the sauce to reheat, this dish is really good. You should try it!