I am busy this morning making this recipe for dinner for the next few nights:
If you look closely you’ll notice this recipe makes 12 servings. Holy what? What’s a single girl to do in times like this? I’ve made the mistake many, many times before of cooking recipes as is and ending up with so much food that I would want to punch brussel in the sprouts before eating another.
It’s all about division, ladies and gentlemen. And for this one I figured 4 servings would be cool. So I third-ed the recipe. Only that kind of math is completely confusing. Why didn’t I just halve it or quarter the recipe?? who knows…I want what I want.
If you look closely again you’ll notice that the recipe counts for 2 lbs of butternut squash (yum). Below that it called for 1.5 lbs of brussel sprouts (unharmed as of yet). I don’t own a kitchen scale. Do people really own kitchen scales? What I did have was a 1lb bag of brussel sprouts and some counting skills.
one for the recipe, one for the fridge, one for the recipe, one for the fridge…and so on. I figured that would be close to 1/2 a lb. Then I minused 2 from the recipe pile to equal 1/3. That’s probably not accurate….but what about this method is, fool!?
Also, I swapped tofu for chicken because I’m having chicken in my salads for lunch this week and I don’t like to eat meat 2x a day. Vegetarians of the world – can you just swap tofu for chicken like that? Without repercussions? I’ll let you know.
annnnnnnndddddddddd….you’re welcome.
curry and squash,
Erin
