Mon. Mar. 5th
I spent all weekend eating pizza and pasta in Italy, grazi a Maria for living in Florence and letting me come visit:) But when I got home, I was ready as always to get back to my regular food routine and cut back on the bread and cheese. Here’s what we made:
Breakfast:
Ok I know I said cut back on bread and cheese, but this is what I had in my fridge so this was breakfast- slightly over crisped tortilla/egg/cheese combo we all know and love. And coffee.
Dinner, however, used everything left in my fridge, made leftovers, was delicious, and required pretty minimal effort. Sheet pan dinners were a big part of my year last year, but without an oven last semester I mostly forgot about them. Now that I have an oven, we’re bringing them back.
Instructions/Ingredients for this one:
Chop potato, bell pepper, cherry tomato, and red and white onions into bite ish sized pieces.
Heat your oven to 350 ish f (mine’s in celsius, it’s always a guesstimate)
Put potatoes, chickpeas, tomatoes, and onions on sheet pan
Season generously with olive oil, salt, black pepper, paprika, and cumin, roast in oven until potatoes are mostly soft stirring occasionally (10-15 min)
In the meantime, chop your kale and massage with olive oil, salt, lemon juice.
Add kale and bell peppers to sheet pan and cook for another 10 min or so, until peppers are soft and kale starts to crisp.
I added a fried egg and some kraut to this bowl, but I have lots of leftovers in the fridge that I plan to mix with different things or just eat plain through the next few days.
