Toasted bread and Chutney.

First off I’m not really sure if this would be considered a Chutney or not. That’s what I’m calling it though because I didn’t know what else to call it. It had apples, tomatoes, onion, garlic, pepper, salt, mushroom broth (see last Wednesday’s post), lemon juice, paprika and kale. I cooked the onion first then added the garlic until it blossomed. After that I added everything else and let it simmer until the flavors melded together. I added the kale at the end so it kept some texture. I just sliced up some baguette, rubbed with oil and toasted until crispy and golden brown. Then I rubbed them with a garlic clove when they came out of the oven. It was a tasty little dinner.

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Much love & Many blessings!

-Jason

Mushroom broth!

This week I’m sharing a broth I make from the stems of mushrooms. I don’t eat the stems usually. I prefer the caps because they are more tender. At least in my opinion they are. Maybe I’m crazy, haha. What I do though is save my mushroom stems and keep them in the freezer. When I feel I have enough I put them in a pot with some water, onion, garlic, rosemary, salt, and pepper. I used some onion tops here just because I had them. Let that simmer until I reach the flavor I want. Just depends on the size of batch you are making. No longer than an hour though. It will turn a nice light brown color that’s great for sauces and gravies.

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Much love & Many blessings!

-Jason

Pasta with a kick

Recipe Wednesday! Today is a dinner meal I made. I buy canned whole tomatoes with no skins on them. I can usually get a couple meals from each can since it’s just me. Well I had some in the fridge from another meal that I need to use.I made the sauce first of course. I started by adding some coconut oil to a pan. Then I chopped up some onion and jalapeno and added it to the pan when it got hot with some salt and pepper. I peeled some garlic (lots of garlic actually) so it would be ready to chop up and add when the time was right. I also had my other ingredients ready to go which were the tomatoes, black beans, and some green onions to top it with. I usually add parsley, but didn’t have any. Once the onions and jalapeno cooked a bit I added the garlic, black beans, a couple chopped up dried chili’s, and some tumeric. After that cooked a bit I crushed the tomatoes up over the pan with my hands and cooked it a little before adding the juice the tomatoes were in. I let this simmer and added my pasta to my water that was boiling by now. While that cooked I sliced a radish up to top my salad. I buy lettuce at Aldi’s sometimes and I get the pack that has four small heads in it. I can usually get a couple salads out of it. I made a simple dressing out of whole grain mustard, lemon juice, salt, pepper, a pinch of sugar,  and a little water. I shake that up in my little thing I use for dressings. It’s not a thick dressing, but has lots of flavor. Once the pasta was aldente I added it to the sauce to finish cooking. I let that go and once it was finished I plated it up with the green onions, dressed my salad with the radish on top, and sprinkled some chia seeds on top of that. Then I enjoyed.

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Much love!!!

-Jason-

Leftover’s Burrito

Recipe Wednesday! Today we have a burrito made with leftovers. I always have some rice in the fridge and I had some left over roasted eggplant and onions from the night before. To start off I wanted to freshen things up and give a slight flavor change. I started off by chopping some jalapeno, yellow bell pepper, and garlic. I add the peppers to a pan with a little coconut oil and let them cook a little. I wanted to still have some bite though. Then I added the garlic and leftover eggplant and onions to the pan. I added a little water and let everything get to know each other and heat up. While this was going on I put some of my rice in a small pot with some water to re-hydrate it and bring it back to life. I had some leftover sliced radish and green onions from the night before also. I sliced some more of each though so I would have more. I had already opened a can of black beans by now also. I just scoop them out of the can with a slotted spoon. After everything was heated I Layered it on the tortilla, add hot sauce, and rolled it up tight. I had enough for two burritos and after I made  both I wiped the pan out and add a little more oil. I placed the burrito in the pan seam side down once the pan heated up. Let that side get crisp then flipped it over. I love doing this to burritos. I just sliced them on the bias and enjoyed!

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Much love!!!

-Jason-