Last night I tweeted the following about dinner: made chickpeaswith spinach, now stewing kale, next: roasted acorn squash withcilantro chutney. also brown rice is in the rice cooker. It was too dark to take a picture but there were plenty of leftovers, so I made up my plate exactly as it looked last night when I reheated leftovers for lunch today. It seemed only fair to share with you.
Top left is roasted acorn squash with cilantro chutney (very close to original recipe, but I wanted a chunky cilantro chutney texture rather than a vinaigrette, so I just skipped the olive oil), top right is chickpeas with spinach from 660 Curries, a book I have raved about before,and bottom center-sort-of-to-the-right is stewed kale. For the kale, I used Orangette’s boiled kale recipe, but used just 1 tablespoon of oil and curly kale instead of lacinato kale (and obviously skipped the bread/cheese/egg components).
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