Spice suggestions: salt, pepper, coriander, cinnamon
Winter Squash, peeled and diced
Chickpeas, drained and rinsed (I also remove outer peel, tedious, but seems to help with digestion-also keeps 5 year olds busy while the vegetables are cooking.)
Flour or Cornstarch
Sauté onion, garlic, ginger and spices. Add fennel. Stir in vegetables and cook about 2 minutes. Add broth and cook until just about tender then add garbanzo beans and cook until vegetables are tender. Thicken with flour or cornstarch dissolved first in water or broth.
Serve with rice, yogurt, chutney and relish.
Usually I do not have all the ingredients on hand for cookbook recipes, so inevitably adjustments are made to whatever is in the refrigerator. Therefore, in my refrigerator cookbook, I give no quantities for the ingredients. I assume that people will use this recipe as a guide to their own refrigerator creation. The above recipe was influenced by my experience with the Vegetable Curry in COOK’S Illustrated.
(from Mom’s Refrigerator Recipes, by Betsy Silverstein)
Sunrise at Stanley Lake, ID
2 days ago