I had all kinds of ideas, but it was already 7:00 when I got home with the groceries. So, for a quick fix, I made gluten free pasta with olive oil, balsalmic vinegar, garlic, basil, tomatoes and green olives topped with feta cheese. It's a very simple recipe we got years ago off a bottle of red wine vinegar.
Cook up a package of gluten free pasta. While the pasta is cooking, chop up 10 roma tomatoes. Slice about a cup of green olives in half. Next, warm up 10 tablespoons of olive oil in a skillet. Add a few chopped garlic cloves. (I use the prechopped in the jar, about a teaspoon and a half). Let the garlic cook for just a minute, then add 5 tablespoons of balsalmic vinegar. Let it bubble and turn off the stove. Add tomatoes to the pan and 2 to 3 tablespoons of basil or oregano. Stir to coat tomatoes. Add in green olives and stir again. Put about half the noodles in a large bowl. Add the tomato mixture. Add more pasta to make a ratio of your liking. Taste and add more vinegar if needed. Top with feta cheese.
Maybe I was delirious with fatigue, but I got really crazy while the main dish was cooking and baked an apple pie. I used Arnel's pie crust. I'm not the best with pie crust, but a good tip is to roll out the dough between two pieces of wax paper. The apple pie recipe is from about.com.
I really didn't feel like cooking, but we had a great dinner, much better than take out, and best of all, we have leftovers for tomorrow night!