Fall Food

Delicious

We all enjoy delicious food,
Makes us happy, fixes our mood.
It's all about the juicy taste,
Doesn't matter, where the food is placed.
We should consider, nutritional support,
We shall need it, if we engage in a sport.
Energy; food provides - plenty
Need a bit more, if we're over twenty.
A great dish, we should all savor,
Eat slowly, as we taste the flavor.
Choose our very favorite cuisine,
Is it red? Or is it green?

by AnitaPoems.com

~~~~~~~~~~~~~~

Soon the leaves will change colors, the weather will become cooler, the days will become shorter and nights will grow longer. All of these signal the early stages of the new Fall season. As we leave the summer behind with it's citrus fruit and salads, we welcome the Fall with flavors such as squash, apple cinnamon, nutmeg and other flavors.

Here's a recipe to get you in the Fall mood. 

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

Instructions:

Preheat oven to 450 degrees. 
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 chickpeas and green peas are crisp.

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 1.5 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.

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 mixture. Serve with lime wedges, if desired.