I *think* we have our mojo back. Maybe it’s because I started with a recipe from a cook book instead of my imagination, after the bad run of dinners.
We got The Silver Spoon as a present from a friend. Now I’m sure I read before that it was traditionally given by Italian mothers to their daughter-in-law-to-be before they wed her son. Ahahahaha. Charming. Of course, I can’t find any reference to this now, but all I can say is I’m glad it’s a whopping great book, because if it were given to me with any such inference it’d be used as a weapon.
“Looka after mya little boya, I’ve-a markeda hisss favourites…”
(Luckily my mother in law doesn’t conform to any such stereotypes – sometimes indulging her son’s meaty cravings when we visit but also always feeding me imaginative veggie food, and all the while conforming to her own Coeliac and her husband’s Diabetic dietary requirements. Yikes)
I was going to make baked beans, and had soaked and cooked cannellini beans in prep for that. Then I realised I forgot to defrost the tomato sauce, and had a quick scan through my reasonably small cook book collection for an alternative. (Aside: I find as a vegetarian, I don’t have a huge grá for cookbooks. Despite watching lots of cookery shows, the associated books are usually way too meaty to bother buying. I’ve just ordered Simon Hopkinson’s Vegetarian Option though – I can’t wait to flick through and cook from it. )
I love beans – they’re filling & super nutrious. I came across this simple healthy recipe, which was a nice contrast to the heavy creamy pasta we’d had the previous night (not complaining but I can’t eat cream/mozzarella laden dinner every night)
Summer Cannellini Beans (Serves 4)
3 tbsp Olive Oil
1 Garlic clove
1 diced Aubergine
1 Yellow pepper diced (only had red. sue me)
2 Tomatoes (only had cherry toms so used 1/2 a tin of chopped toms.)
350g Cannellini beans
Grated rind 1/2 Lemon
Basil leaves & Parsley, chopped
Salt & Pepper
Heat the oil in a pan, add the garlic & cook until browned, then remove and discard (what! discard garlic, never…).
Add the aubergine, and pepper to the pan and cook over a high heat for a few minutes, then add the tomatoes and beans, cover and cook for 5 minutes.
Season with salt & pepper and cook, uncovered, for a further 5 minutes. Remove the pan from the heat, transfer the beans to a warm serving dish and sprinkle with the lemon rind, basil and parsley.
Mix well and serve.
Dominic really loved this. He doesn’t have a particular problem with veg, or any one food we offer (besides unreconstructed bananas) but I’ve definitely noticed that as he’s gotten older he has gotten that bit fussier maybe just due to being more aware of what things are. When he’s happily eating one thing, he’s not really into trying the different coloured/textured thing beside it. Maybe he’s a bit OCD! So he might lay into his sweet potato wedges, but not touch the roasted peppers. Or eat the tofu but not the noodles. Last night he ate every single scrap of his scrambled egg, but wouldn’t touch the toasty soldiers. This is a great one pot dinner – where the ingredients sorta stick together, each forkful contains lots of different bits and pieces, and the textures are not dissimilar.