Last night's dinner: steamed kale with caramelized onions, chickpeas and pine nuts, served over pasta. But here's where it gets interesting: the pasta was tossed with the leftover cranberry chutney from the other night. This was a very spur of the moment decision, but it turned out perfectly. I really loved how the slight bitterness of the kale tasted against the tangy sweetness of the chutney.For dessert we had brownies. I have yet to bake a brownie that I am completely happy with, but these were pretty close. The recipe is from Peter Berley's The Modern Vegetarian Kitchen. (I was out of WW pastry flour, so used WW bread flour instead. I like chewy brownies so I didn't think the extra gluten would be a problem, and it seems I was right.)
ohh yum. i love the cranberry boost to everything - it IS such a wonderful flavor. plus, there's nothing so fun as having a "sauce" in the fridge that needs to be used. reuben sauce and oven fries, anyone?
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