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For Wednesday’s dinner, I roasted a chicken. I had forgotten just how much it smokes up the house when the oven door is opened and the chicken removed. (I suspect this is one reason--the other being cleaning the oven--that so many of us just buy rotisserie chickens.) I’m glad that there is a vent fan in our apartment kitchen. We had noodles made with some powdered mushrooms. I made a new vegetable dish, working off a recipe in a recent special magazine issue, Heart Smart Recipes. I put a 15x10 sheet pan into a 450F oven to heat up for about 5 minutes. I had cut asparagus into 1-inch pieces, sliced some white mushrooms, minced 4 cloves of garlic, then mixed in a package of cherry tomatoes. I tossed these with some olive oil. I pulled out the pan, put a sheet of parchment (oven safe to 450F) on the pan, put on the vegetable mixture, and roasted for 18 minutes. When I took them out, I drizzled a bit of olive oil on them, then sprinkled with Penzey’s Sunny Paris and stirred. My husband, who is not a big asparagus fan, really liked it prepared this way. Note: the original recipe did not use parchment paper, but I do my own clean-up, so I used it and lowered the temperature from 475F.
I also cooked a bag of garbanzo beans that I soaked for nearly a day. Some will be frozen, and some will be used in recipes to be noted here.
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