I do scan my kitchen and recipes and bring a small list of things I need for what I already have, most of the time. I like to see what's at the farmer's and produce markets first. What's in season? What's there that I haven't played with in a long time? I don't want to lock myself into an idea, I may miss something or block some other creative thoughts trying to come through.
Yesterday I went with very simple. I made roasted vegetables: yams, red onion, garlic, coarse chopped red bell pepper, and acorn squash. I just coated the pan with a little coconut oil, laid the vegetables in a glass 9" x 13" pan, rough chopped and sliced to about a half inch thick for the yams and onions. I sprinkled a little fresh ground Celtic sea salt, pepper, and thyme. I drizzled olive oil very lightly over the vegetables and roasted in the oven at 350° for about 50 minutes. We didn't eat it all so I put the left over roasted vegetables in our pot of beans this morning. That will add a creamy texture to our beans as well as flavor.
|Roasted Acorn Squash, Yams, Red Bell Pepper, & Red Onion|
12 large mushrooms
1/2 cup onions, chopped
3 TB oil (I used coconut oil for sauteing and a little olive oil in the stuffing)
1/2 cup Pepper Rosa Goat cheese
1/2 cup bread crumbs
1 TB nutritional yeast flakes
1/2 tsp salt
1/2 tsp thyme (I probably used more) I don't really measure herbs
2-3 gloves chopped garlic
Rinse mushrooms, remove stems. Chop stems. Saute caps on bottom side just a few minutes in a little of the oil. Set on oiled baking dish. Saute onions in the rest of the oil, then add the chopped stems. Mix with the cheese, crumbs, and seasonings and stuff the caps. Bake at 350° for 15 minutes.