Good Evening all! This is a last minute diary as our scheduled diarist experienced the dreaded server burp and her brilliant work was vanished into the aether never to be seen again. Yeah, we’ve all been there. It’s frustrating but it is the nature of the beast.
So this is just a quick dish I whipped up a week or so ago.
Curried Green Beans, Mushrooms, and Chickpeas
1 lb fresh green beans (asparagus would also be perfect)
½ lb white button mushrooms (or crimini)
1 can chickpeas drained
1-2 tsp curry powder
1-2 cloves garlic minced
1 tsp onion powder
3 tbsp butter
1 cup water
salt & pepper
Trim green beans and chop into thirds. Clean, stem mushrooms and slice thinly.
Heat butter in deep saute pan and add green beans and mushrooms. Season with salt and pepper. Let saute until mushrooms start to soften and beans are just crisp tender. Add the chickpeas. Add curry powder, garlic, and onion powder and saute until nice and fragrant. Add water and partially cover and simmer until liquid has reduced. If needed you can add a little cornstarch to thicken. Serve over rice with a quick sauce:
Dill, Mint, Lemon, and Honey Sour Cream
1 cup sour cream (Greek yogurt would also be appropriate)
1 tbsp honey
2 tsp dill (dried is what I had, but if you have fresh up the amount to a tbsp)
1 tbsp chopped fresh mint
1 tbsp lemon juice
Whisk together and drizzle over plated dish.
So what’s for dinner at your table tonight? As always, please message me if you would like to contribute!
Our upcoming WFD Schedule:
date |
diarist |
4/30 |
open |
5/07 |
open |
5/14 |
esquimaux |
5/21 |
open |
5/28 |
open |
6/04 |
open |