What We Ate Wednesday--The End of Everything Meal

Hello lovelies! We have still struggled to find the ingredients from the supermarket that we need and so mealtime has been a bit of a juggling act. It is tricky when only one person can do so the shopping due to coronavirus. Since we don't drive, it has to be Spiderman as he can carry all the heavy stuff. I have to write every ingredient down on the list and then write several acceptable alternatives in case he can't find what I have asked for. It is exhausting and sometimes he still isn't successful! 

I have started saving back little bits from other meals--cooking one less potato or a keeping back a handful of cherry tomatoes and stretching them into another meal. This is a practice i think I will continue when covid19 has passed. 

This is one of the meals. it is odds and ends. The end of everything. Fag-end food. My British peeps will know what I mean there--but for my Americans fag-ends are literally cigarette end, but figuratively an expression that means the last part of something, especially when regarded as less important or interesting.  

This meal contains the last of several ingredients--onions, potatoes, cherry tomatoes, mushrooms and quinoa. But together formed a really tasty meal. 

The End of Everything Meal

1/2 cup quinoa --rinsed really well

1 cup vegetable stock

100g (handful) cherry tomatoes

1 tsp balsamic vinegar

mixed herbs

1 or 2 onions thinly sliced (I had 1 and 1/2 onions because I had a half onion leftover from a lunch)

200g button mushrooms (about 6?)

lots of garlic

splash of tamari or soy sauce 

a few handfuls kale or spinach

200g new potatoes (about 4) diced

Move your rack up to the top position and preheat your grill/broiler to 220C/425F

1. Slice your cherry tomatoes and put them cut side up and drizzle with balsamic vinegar and sprinkle with mixed herbs. When your oven is preheated, grill your tomatoes for 15 minutes.

2 Meanwhile cook our rinsed quinoa in one cup of vegetable stock until all liquid is absorbed. Set aside. 

3. Meanwhile cook your onions in a splash of water or vegetable stock then add your garlic and mushrooms and cook until soft. Add a splash of the veg stock from the potatoes and then add your kale. Cook until kale is softened and reduced adding another splash of veg stock from the potatoes if the kale seems dry. Add your splash of tamari/soy sauce. 

4. Meanwhile boil your potatoes in vegetable stock. Add a splash of the stock in with the mushrooms and onions. When potatoes can easily be pierced with a fork then drain them and add them to the mushroom and onion mixture.

5. When tomatoes are roasted remove from oven and serve on top of the quinoa.  

I realise it is a lot of meanwhiles, but it was pretty easy.