I have been obsessed with the idea of a “one pot wonder” for many years. A few years back when I worked for my friends at Babyccino Kids, I was thrilled to get the opportunity to request a “one pot wonder” from the amazing recipe developers over at Abel and Cole! The result was this absolutely delicious Squash Caponata that the lovely Esther and I got to film at the Able and Cole test kitchen in London.
(Let me just throw out into the universe for a moment that a cooking show would be an absolute DREAM of mine!! Gah!!)
This recipe cooks quite a bit longer than my usual hungerpot (30-40 minutes), but the result is worth it! This is a perfect, easy recipe for autumn.
Holy Week can be a bit crazy for church musicians. Thursday is a particularly busy day, so I will be preparing a casserole for the babysitter to pop in the oven. Hopefully there will be enough for both Jason and me to have leftovers when we get home! I’ll also finally be getting to that pea carbonara this week that I’ve been intending to re-try for ages. Fingers crossed I can get it to turn out better this time than last time (when it was FAR too creamy!).
PS: I would love to have your love over on my Facebook page. It would be so fun to turn it into a spot where we can all chat about recipes, ingredients, cooking for families, etc! You can join the group by clicking here.
As an American in London I can tell you that the only reliable place to get good Mexican food is in my own home. Sure, there are some decent places for Mexican food (Wahaca being one), but no where I can reliably get a good enchilada. Especially not a good vegetarian one!
I’ve adapted this recipe with a few adaptations to make it simpler and more to my taste. I hope you enjoy it as much as we do!
I’m starting this week with one of my favourite recipes: quinoa patties! My kids love these and they make delicious leftovers as well. We’ve got a quick meal on Wednesday and, of course, Pizza Friday (mmm . . . ).