Recipe Type: Butternut Squash, Cauliflower, Chickpea, Dinner, Kid-Friendly, Lunch, Pasta, Pescatarian, Quick & Easy, Tomato, Vegan, Vegetarian, Weelicious
Ingredients: 1 (14.5-ounce) can diced tomatoes, 1 carrot, diced, 1 garlic clove, minced, 1 small butternut squash, peeled and cut into chunks (about 2 cups), 1 small onion, diced, 1 stalk celery, diced, 1 tablespoon olive oil, 1 teaspoon paprika,1/2 teaspoon fresh ginger, grated or 1/4 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cumin, 1/4 cup raisins or currants, 2 cups cauliflower florets (1 small head), 2 cups cooked chickpeas or 1 (15-ounce) can, rinsed and drained, 2 cups low sodium vegetable broth, 2 teaspoons salt, 3 cups cooked couscous
Stuffed Chicken Breasts
This information is per serving.
Grilled Vegetable Pasta Salad
Rib Eye Sandwiches
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Two Layer Cake
Photos Recipe Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and...
Photos Recipe Soak skewers in water 30 minutes. Pound garlic, chile, and...
Photos Recipe Chill two small plates for testing jam. In heavy 5-quart...
Copyright © 2017. Science of Cooking