Last night after arriving home later than I’d hoped, somewhat tired and definitely in need of some down time, I could feel myself becoming grouchy thinking about preparing dinner. I didn’t have any idea what to make, and the thought of rifling through my gazillion recipes didn’t appeal to me AT ALL. But… still, we had to eat, so I went in to the kitchen with a plan to keep it as simple as possible.
The first thing I saw was a spaghetti squash I’ve been meaning to cook up, so I had M cut it in two and I popped it into the oven for half an hour. While it softened and sweetened in the heat, I pulled some chicken breast, red and green peppers, zucchini and mushrooms out of the fridge, a can of diced tomatoes out of the cupboard, and two spicy organic turkey sausages out of the freezer. After about ten minutes of chopping, I had a bubbling sauce simmering in the wok. After seasoning it with various herbs and spices and a splash of soy sauce, it made a super-tasty and nutritious topper for the spaghetti squash, which, once shredded, was tossed with salt, pepper and grated asiago cheese.
I’m always so tickled when I create ‘meals by feel’ this way, especially when they turn out as scrumptious as last night’s did!
