Page 12
September 25, 2019
F OOD
Butternut-Cauliflower-
Coconut Curry
Ingredients:
• 1 (15-oz.) can unsalted chickpeas,
rinsed and drained
• 3 tablespoons olive oil, divided
• 1/2 cup frozen green peas, thawed
• 3/4 cup chopped yellow onion
• 2 tablespoons minced fresh garlic
• 2 tablespoons all-purpose flour
• 1 1/2 tablespoons curry powder
• 1 cup cubed peeled butternut squash
• 1 cup fresh cauliflower florets
• 1 cup diced red potatoes
• 4 cups unsalted vegetable stock
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1 cup light coconut milk Lime
wedges (optional)
Directions:
Serves 4. To speed up prep, look for pre-cut cauliflower florets
in your grocery store’s produce section. Even if you have to
prep the cauliflower and cut your own florets, you will only
add about five minutes to a 40-minute meatless main.
1. Preheat oven to 450°F.
2. Place chickpeas on a rimmed baking sheet; pat dry. Add 1 tablespoon oil to
chickpeas; toss to coat. Spread chickpeas in an even layer on pan. Bake at 450°F
for 30 minutes. Add green peas to pan; bake at 450°F for 5 minutes or until chick-
peas and green peas are crisp.
3. Heat a large Dutch oven over medium. Add remaining 2 tablespoons oil; swirl
to coat. Add onion and garlic; sauté 5 minutes. Add flour and curry powder; cook
1 1/2 minutes or until flour begins to brown, stirring constantly. Stir in butternut
squash, cauliflower, and potatoes. Add vegetable stock, pepper, and salt; bring
to a boil over medium-high. Reduce heat to medium-low, and simmer 15 to 20
minutes or until vegetables are tender.
4. Remove pan from heat; stir in coconut milk. Place about 1 1/2 cups vegetable
mixture in each of 4 bowls; top each serving with about 1/3 cup chickpea mix-
ture. Serve with lime wedges, if desired.
Skillet Apple Chicken Thighs
Ingredients:
• 1 1/2 tablespoons olive oil, divided
• 4 (6-oz.) bone-in pork chops
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1/2 cup unsalted chicken stock (such as Swanson)
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped fresh sage
• 1 1/2 teaspoons chopped fresh rosemary
• 2 medium apples, thinly sliced
• 1 small red onion, thinly vertically sliced
Directions:
1. Heat a large skillet over medium-high heat. Add 1 1/2 tea-
spoons oil to pan; swirl to coat. Sprinkle pork chops evenly with
3/8 teaspoon salt and 3/8 teaspoon pepper. Add pork chops to
pan; cook 5 minutes on each side or until pork chops are done.
Remove from pan.
2. Combine stock and mustard, stirring with a whisk. Add re-
maining 1 tablespoon oil to pan; swirl. Add remaining 3/8 tea-
spoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, ap-
ple, and onion to pan; cook 4 minutes, stirring occasionally. Stir
in stock mixture. Return pork chops to pan; cook 3 minutes or
until liquid is reduced by half.