Hm....well, maybe not gas.....but with a lot of fun in the kitchen.
My niece will be here to join us for dinner tonight. It's just the ladies, as Dear Husband is off boating tonight. I've found several recipies that I'd like to try on her, so this is what I'm planning:
Wow......now that I have it down on paper I can see that I'm going to have to cut something out. Maybe I can talk her into the Farmer's Tomato Pie for lunch tomorrow. I can slip in a small side salad that would be much lighter.
The tenderloin is already to go, and will take less than an hour to cook. The roasted veggies will take about the same time giving the preparation needed. I thought I had described this recipe a month or so ago, but I don't see it, so I'll give you a quick rundown.
Seed, core, and slice into one-inch strips one green, one red and one yellow sweet pepper. Cut a large yellow onion into wedges and then cut the wedges in half. I'm going to add some miniature patty pan squash that I got at the Farmer's market, along with a handful of red new potatoes cut in half. (If I had asparagus, I'd have chopped it into one-inch pieces and thrown a handful into the mix). I have roasted garlic on hand. I put the cloves from one head of garlic with the veggies in a plastic zip lock bag, and add perhaps 2 Tbsp. of olive oil, enough to coat the veggies, and mix them together in the closed bag.
Then I'll add a teaspoon of crumbled dried oregano, a quarter teaspoon of ground cumin, and several twists of black pepper from the grinder that sits next to my stove. I'll mix the veggies and the seasonings in the bag, and then spread them in a 13 x 9 ungreased baking pan. They'll roast, uncovered, for 15 minutes in a 400 degree oven, and then I'll add a tomato that has been cored and cut into one inch cubes, and continue roasting for another 15 minutes. It's a good idea to stir the veggies several times during each of those 15 minute segments.
You can see that this is an easy recipe, and everyone who has had it here has liked it. With so little preparation it's a winner in my book. The amounts I gave you should serve four, and it can be served hot or cold.