Eating Well: Things I've cooked lately

I keep forgetting to blog. I know this may sound ridiculous, but I've been so busy at work lately, it slips my mind until it's too late. I've also had to use a different browser for blogging lately, because I have three Google accounts and two weeks ago they elected to stop behaving together anymore. But anyway, nobody really wants to hear about my Google Problems.

I've continued cooking regularly this last week or so, after another beautiful CSA haul and a Blue Apron delivery. I still tend to appreciate the CSA more than Blue Apron -- probably because I have more control over how many calories go into my food  -- but I do love learning about new ingredients and cooking things I've never cooked before (like chutney!), and Blue Apron provides me that.

First up, I made a farro salad with an Italian version of ratatouille on top. It was delicious:

Near the end of last week I made a seriously tasty curried tofu with lentil dahl. This was great.

And then, on a 90+ degree day this weekend, I decided that the perfect use for my CSA box (well, most CSA boxes, really!) was to make chili. Also, my greens were going bad and I couldn't figure out what to do with my delicata squash, so chili provided a very easy solution:

 

Here's my chili recipe, if you're interested:

1tbsp olive oil
5 cloves of garlic, diced
1 red onion, diced
1 delicata squash, peeled, seeded and cubed

Sauté until soft/the squash begins to brown, stirring pretty constantly.

Then add:
1/4 cup diced green onion
...and sauté for another couple of minutes.

Then, add:
Chili powder
Cumin
(I didn't actually measure, but more chili powder than cumin -- do it to taste!)

Mix veggies and spices together until veggies are coated. Then, add:

1 can garbanzo beans
1 box kidney beans (I used the Whole Foods 365 brand box)
1 28oz can of diced tomatoes
1 8oz container of vegetable stock (I use Pacific's Simply Stock)
Salt + Pepper

Stir, allow this to boil and then simmer for a while, until you feel it's almost done and ready to do.

THEN, add:
1/2-1bunch kale, de-stemmed and chopped
A few leaves of chard, de-stemmed and chopped
(I just used whatever was still good after a few bunches started to go bad in my fridge)

Stir regularly until the kale is wilted. Taste and add salt/pepper to your liking.

When ready to serve, top with diced green onion!