cooking in my underwear

Enjoying the leftovers from the  African Food Cookalong  that I participated in a few days ago.  We're having Chicken Tagine, Moroccan Roasted Vegetables, and instead of couscous or quinoa, I decided to go with a simple salad of baby spinach, cherry tomatoes and red onion, tossed with olive oil and white wine vinegar. Here are some shots from the original cookalong: Grocery shopping done! Preserved lemons and chopped olives Spices for the vegetables Dinner is served!

The beets are back!  And they brought company!! I actually decided to time myself for this one.  Thirty-two minutes from start to finish*.  Here's how it's done. Stuff you need close at hand: 1 rotisserie chicken 1 lb pre-cooked packaged beets (yes, beets again) 1.5 lb fresh brussels sprouts 3-4 tablespoons pine nuts 3 scallions 3 oz soft goat cheese olive oil red pepper flakes salt (optional) 2 big bowls 1 non-stick skillet big knife easy to clean cutting board (because this could get messy) utensils for stirring stuff Put the skillet over medium-low heat and toast the pine nuts.  While that's going on, trim and quarter (or halve, depending on the size) the sprouts, but be very careful to keep an eye on the nuts.  Once the nuts are nice and golden, throw them into one of the big bowls (we'll call this bowl #1). Raise the heat to medium, add some olive oil to the skillet and throw in the sprouts.  Toss them around to coat them in the oil and let t