Easy Meals

I just made the bottom dish: “garbanzos, spinach, bread crumbs, spices” from Moro via Smitten Kitchen, and with clarified butter instead of olive oil. It was quite good, though maybe I’d use even more spices next time.

Basically this Smitten Kitchen recipe, with a few changes based on what the store was out of: Preheated oven to 425. Diced a butternut squash into 1" cubes, tossed with 3 cloves crushed garlic, 2 Tbsp olive oil, and 1/2 tsp of a " Kashmir curry powder" blend I had around. Roasted in the oven for about 25 minutes. Made a tahini dressing (3 Tbsp tahini, juice of two lemons, 2 Tbsp olive oil, 1 crushed clove garlic, a splash of water). Let the squash cool about 5 minutes, then tossed with a can of cannellini beans. Drizzled with the tahini dressing, minced parsley, and pepper. [ edit: It tasted great, but the texture was a bit boring– I think it would have been better with garbanzos as originally intended, or next to some crunchy fresh vegetables ] ...

Basically this recipe, but with chipotle flakes instead of red pepper, with slices of baguette and irish cheddar broiled on top, and with a little fresh basil.

Here’s a quick post-bike-ride dinner I assembled in 30 minutes from getting home to sitting down to eat (I say “assembled” because I picked up major premade components from Rainbow on the ride home– go ahead, think less of me). 1. Boiled water (slowly on my sad electric stove) and also heated milk on medium high with a few pinches of salt, stirring frequently to avoid scorching. 2. Shelled some fresh cranberry beans (they caught my eye after a recent conversation and a dinner at Camino). ...