I had lots of leftover curry and two small acorn squash in my fridge. Usually I make the acorn squash risotto recipe from my Fresh & Simple Vegetable Dinner cookbook. I like this cookbook because the recipes are fairly easy with few ingredients and they are usually pretty tasty. I've had bad luck with Doris eating risotto recently, so this time I turned the page to Indian Spiced Acorn Squash, and served it with the leftover curries (cabbage & pumpkin) and made some paneer with the leftover curry sauces that I've collected.
Doris only ate the paneer and Karen only liked the squash a little and really just liked the paneer. Neither of them touched the leftovers. Sometimes I'm just working hard and spending lots of money to make food for myself. I thought it was tasty at least. I subbed sesame seeds for pumpkin seeds to save money and I really liked the taste of the toasted sesame seeds. I'm a big sesame fan.
I hate how hard it is to peel acorn squash. That was definitely the worst part of this dish. I will only make squash when it comes in my CSA because it's required. It's just too much work.
CSA veggies: $2
spices: 50 cents
vegetable broth $2
dried cranberries: $1
banana: 67 cents
chutneys: 50 cents
paneer: $4
rice: 50 cents
Total: $10.87 ($3.62 per person)
Still high. It's a problem when you run out of CSA veggies. It wouldn't be bad if we could eat it for leftovers, but ....
No comments:
Post a Comment