I have basically taken over dinner since coming back home from school. The last week has been fairly simple though. I did a venison roast in the slow cooker on Sunday, and it has reappeared as pot pie and soup. I did a really basic "brinner" one night. This particular night, all I had to do was roast some cherry tomatoes that we had leftover from my graduation party and heat up this couscous stuff and leftover porketta. As a general rule, I try to eat pretty fresh and pretty clean. Granted, I bake a lot...but from "scratch" so it's still pretty decent. Anyways, I don't like to eat a whole lot of preprepared/prepackaged stuff. However, I am pretty impressed with Birds Eye and their "Steam Fresh Lightly Sauced Couscous Pasta and Spinach." It's super easy, tasty, and preservative free! Now, "porketta" is a special kind of pork roast that we get when we go to Minnesota. It's delicious and not available in Oklahoma. Mom had cooked one in the slow cooker last week, so I shredded what was left (it's very juicy and tender) and used it in this meal. Now, roasting cherry tomatoes is really simple:
- Preheat the oven to about 375
- Mix up your tomatoes with some EVOO (enough to coat) and season to taste. I used garlic and parsley here, but you could easily use basil, Italian seasoning, really whatever you like.
- Place in a single layer in your baking dish
- Bake for 20-25 minutes or until done
It's a really easy way to make them a little fancier and super tasty!
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