It's been really cold in Chicago lately. All I ever seem to want is a hot bowl of soup. Since Mike hasn't made stock in a while, I settled for some hearty veggies. I really like to taste the vegetables, so I decided to keep it simple. Just olive oil, salt and pepper. It was warm, simple and satisfying. When I asked Mike if he liked it he said he did. But then he added, "I feel like it's missing a steak." Such is the life of a non-vegetarian living with a vegetarian. He had a second helping and quickly forgot about the steak.
5 russet potatoes, thoroughly washed and sliced 1/4 inch thick (I leave the skin on)
2 tablespoons extra virgin olive oil
salt and pepper to taste
Preheat oven to 450 F. Pat potato slices dry with a paper towel and arrange in a roasting pan. drizzle with olive oil and add salt and pepper. Using tongs, toss potatoes to coat evenly with oil and seasoning. Place on middle rack of oven. Allow to bake for 15-20 minutes or until soft in the middle (I stick a fork in them; when they slide off, they're ready). Set oven to broil. Place in broiler for a few minutes. Watch carefully; when the top of the potatoes start to brown and bubble, remove and serve. Enjoy!
Corn and pea succotash:
2 small yellow onions, diced
1 tablespoon extra virgin olive oil
1/2 cup frozen or fresh peas
1 cup frozen or fresh corn
Salt and pepper to taste
*I made this with frozen corn and peas. If you use fresh, you made need more oil to coat the veggies.
Heat oil in a deep cast-iron skillet (of course, a regular old skillet works as well). Add onions and cook on medium heat until translucent. Add peas and cook until thawed. Last, add the corn. Season with salt and pepper and stir well. Cover with a lid and reduce heat to medium-low. Stir occasionally. Cook until the vegetables are completely thawed and all the moisture is cooked off. Make sure to taste and re-season as needed. This can be done while the potatoes are baking. Serve and enjoy!