Quick dinner to warm up the long winter

This winter is beginning to seem long. Reduced activities due to covid, baby colds, fevers and whatever else she brings home from crèche, and especially cold days have made it so that we’ve been doing much less outdoors than what we’re used to and would like.

But today I heard birds sing.

And we have vegetables from the farm to cook with. So, we keep going and if there is nothing else to do but cook, we cook.

Now. I am aware that this is a terrible, terrible picture. But that’s OK. It’s just to put into writing for one of those ruts that come along frequently during long winters, and especially for those, because it is quite a warming meal and it’s not meant to go cold while pictures are taken.

I used the vegetables that we bought at the local farm and are, of course, mainly winter vegetables. But whatever the season, roasting all the vegetables is always a good idea.

Here is what I used: chioggia beets, carrots, parsnips, turnips and couve tronchuda (a portuguese variety of kale that we can also find here, thanks to the portuguese workers at the farm, I guess). I cut all the vegetables in small cubes, tossed them in a tray with olive oil, garlic, salt, pepper and paprika and roasted them in the oven until they were tender and nearly caramelized.

Meanwhile, I cooked some lentils, which I then added to the roasted vegetables. I mixed in some goat cheese cubes.

This was enough for several meals: one with rice, one with pasta and one with a fried egg on top.

2 thoughts on “Quick dinner to warm up the long winter

  1. Oh, o queijo de cabra não é obrigatório… mas dá um toque salgadinho e bom. Este queijo que usei era um regional que comprei na loja portuguesa, por isso não deves ter falta deles aí 🙂

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