The other night we had to use what was here as the roads were iced over (not as bad as it sounds, I had just been to the store and we really could get out if we needed to, it just sounds a little more poetic that way). But dinner turned out delicious, stick to your bones but not in an ugh I'm so full way. We had beautiful, roasted potatoes with a sprinkling of sea salt, drizzle of good olive oil and scented with a sprig of rosemary. Even my younger daughter ate them and she is not a potato fan! The glory of this dish is you can add whatever vegetables you have on hand, in the fall and winter you can use a mix of butternut squash, beets, sweet potatoes, carrots, whatever you've got, and the potato varieties are so accessible now, as you can see in the picture - new, purple, russets, fingerlings, yukons... You can do this in the summer, too with softer summer veggies like tomatoes, zucchini, bell peppers, eggplant - the list goes on.
I cooked some onions until golden but not caramelized with some garlic, browned some chicken breasts and added chicken broth and tomato sauce. That simmered together for a few hours with thyme and oregano, scenting the house with a homey aroma that teased us all afternoon. When it had thickened and the flavors had melded, I added carrots and garbanzo beans. The chicken was fall apart tender and was perfect with a side of gently steamed green beans. There's almost nothing a mother loves more than when her family loves her cooking and you know it's good for them a the same time.
Seasonal is a great way to cook. Let you body tell you what it wants. I love a fresh spinach salad and bowls of berries, but I needed something warm this past weekend. I know, I know, we live in heated homes and can buy virtually any fruit or veggie year round (how fortunate we), but there's something to be said for eating what nature puts out there right now.
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