Italian "Ham" and Veggies with Green Olives
It's kind of sad, but I have no clue what I will be cooking for Christmas. Which, I suppose, is not all that crazy because it will only be for M and I. But still, I feel like I should be making something special. Perhaps just winging it will be the best option, and whatever comes will come.
Just as another little side note, yesterday I ate a bad potato. Note to self: never eat a potato with a rotten center, because it will make you feel sick for the rest of the day. And that was so not cool. I came so close to just staying home for the whole day, because that's how close I came to being sick.
Adapted from Practical Pasta and Italian by Fiona Biggs
½ 100 gm log of “meat”, cut into 16 semi-circles
1 onion, chopped
4 cloves garlic, pressed
2 small red bell peppers, chopped
1 lb crimini mushrooms, sliced
14 oz diced tomatoes
½ cup green olives, cut into thirds
Salt and pepper
Preheat the oven to 350. Bake the “meat” for 10 minutes, until heated through. Keep warm until ready to serve.
Heat a wok over medium high heat. Sauté the onion and garlic for a couple minutes, then add the bell pepper, and mushrooms. After a couple more minutes add the tomatoes and cilantro. Cook until tender.
Serve the rice/pasta first, then veggies, and finally the “meat”. Add the olives and salt and pepper to individual servings.