Like I said, I’ve been experimenting in the kitchen. So here’s what I made to go with the flatbread (actually, I made the flatbread to go with this, but who’s keeping tally).
Butternut squash/sweet potato/peanut butter Delicious Mush
I’m going to freestyle this one as I kind of just threw stuff in the crockpot.
1. roast your (gi-normous) squash & (smallish) sweet potato. This step may not be 100% necessary, but it sure is easier than chopping all that squash.
2. scoop the squash and potato into your crockpot (leave the skins behind)
3. Put a big scoop of peanut butter in there. Now add another. Does that look like enough? Squash & sweet potato really soak up the flavor. Better add some more.
4. Look around for interesting stuff to put in it. I used:
fresh dried mint from my garden, crushed
a LOT of that red rooster spicy sauce stuff (depending on how spicy you like it)
a healthy sprinkle of salt
ginger powder
cumin
pepper
ground nutmeg
ground cinnamon
some pomegranate wine I had laying around (about 1/4 to 1/3 cup)
agave nectar
lemon juice
smashed garlic
I put it all on high in the crockpot and cooked it all day. I didn’t add everything all at once purely due to not thinking of it at the same time. It turned out GREAT with the flatbread.
Honestly, there maybe some other ingredients, I really am not certain. I would just go taste it, look in the fridge and then put stuff in. My goal is to not buy food this week, although I have several meal time appointments coming up, so that may be busted. But it’s been 2 days of just eating what’s around. And it’s not too shabby.
