Protein and veggies, oh my.

[fred_mouse]

This is a no cutting, minimal effort meal that managed to have protein, carbohydrates, and vegetables. Quantities are approximate. This was made to feed six people, who collectively cannot have any animal products, and have restrictions on carbohydrate sources including but not limited to gluten-containing cereals and oats.

equipment

• roasting pan/tray - large enough to hold the quantity being cooked. Ours is about 20cm * 30cm rectangle, about 10cm deep. It is old, scruffy, metal with generations of unremoved oil, and does the best roast potatoes.
• oven

ingredients

• 1 kg small potatoes. Sold locally as 'baby potatoes'. This just speeds up the roasting and makes it easier for me to eat them.
• cooking oil - enough to minimally cover the base of the roasting pan
• 1-2 cups of nuts - I used roughly 3/4 cup each of almonds and cashews
• 1.5 cups each of frozen corn and frozen peas

I also used rosemary picked from the garden and stripped from the stems; about 5 stems about 10cm long.

Process

1. preheat oven. I think 200degC, oven is fan-forced. Not quite as hot will mean longer to roast the tatoes.
2. Put oil in roasting pan. Add rosemary. Tip pan around until based is covered in oil.
3. Add potatoes, shake pan a bit to try and get potatoes covered in oil. Getting the sections touching the pan oily is sufficient.
4. If you remember, check on the potatoes every 20 minutes or so. Shaking the pan to turn them over or actively turning them is a bonus.
5. At about the 45 minute mark, check the biggest potato to see whether it is cooked. If it is close enough, do the next bit. If not, keep checking every 5 minutes until nearly ready. Our classification is that a skewer has to go in and out with no 'gritty' sensation, but that is specific to the type of potatoes we roast, and I don't know enough about this generally.
6. Add all of the other ingredients. Stirring a bit with a wooden spoon to get things mixed/a bit covered in oil is good, but not necessary. My goal here is to get the potatoes on top.
7. Cook a further 15 minutes.
8. Eat.

Comments

[bibliofile]

That sounds pretty tasty and also with possible variations (nuts, frozen veg available). Yum.

[fred_mouse]

It was indeed tasty. I think it would be better with more veggie variety, but the peas and corn make for quite sweet, and the nuts give a variety of flavour.