Today, I went over to the house and hung out with Mum and Dad for a bit. They are still bummed out about the whole dog thing, so I took them some pumpkin cake, too.
Maybe I won’t end up eating most of it now. Rat Boy has been whining about the nuts, and Hubby is studying for a PT test.
Another quick easy dinner tonight. This took about an hour to put together!
I had l lot of squash in the fridge, and a couple of chicken breasts.
Butternut cubulets left over from the Moroccan Stew…
some zucchini and yellow…
and a bottle of curry sauce.
I sliced the chicken breasts into about 1 inch cubes, and threw them in the pan (well, not literally) with a tablespoon of butter and some olive oil.
I’m not going to show the raw chicken. A close up view of that tonight just isn’t in the cards.
Chopped some onion and bell pepper…I had red … into chunks about the size of the chicken pieces.
Into the pan it goes!
There’s even a decent pic of the nicely browning chicken. I let it all brown together until the onions soften.
Then sauced it up.
Added my friend, veggie broth, to thin the sauce, and so it could stew longer without me having to stand over it and stir.
That was also not in the cards for tonight.
Stirred it and added the butternut squash. Added enough broth so the squash is submurged, but not too much, as then the sauce is too thin.
We are walking a fine line here, y’all.
The butternut takes a bit longer than the other squashes, so added those after it had simmered about half an hour.
There should be plenty of juicy sauciness to get the squash down into the liquid.
Let it simmer about 15 minutes longer, and served with the rice I made while the butternut was cooking.
We think ahead and multitask around here.
Cuz that’s how we roll.