As I get used to my new schedule, I'm starting to put some new habits in place. One of the most enjoyable is "cook-ahead" time on Sunday. I try to make at least one good meal that will generate some leftovers during the week. Knowing that Herb will pitch in and make dinner on weeknights takes some of the stress off me. I enjoy cooking, but sometimes our weekends are just a bit too full to get much done in the kitchen.
However, yesterday, I was a cooking fool! I made a roast chicken for our Sunday night dinner, with a plan for the leftovers to make another dinner during the week. At the same time, I started a beef stew in the slow cooker. And, finally, I dedicated one burner on the stove to a recipe I came across in a magazine for a cannelini bean and kale soup.
The chicken is an easy and tasty Sunday dinner. I cut up parsnips (lovely and sweet-tasting), carrots, onions and garlic. With a dash of butter in the bottom of a cast-iron casserole, I put in a layer of vegetables, and added the rest to the inside of the chicken. I put the chicken in the pot, and put salt and paprika on top, then put the cover on and stuck the pot in the oven at 400 degrees for about 2 hours.
The vegetables were tender and flavored with the gorgeous taste of the chicken, the chicken was juicy and delicious, and once I added some roasted cauliflower I had cooked the night before, we settled in for a wonderful Sunday night dinner.
I wish everyone a great start to your week!