Feerlessfood's Blog

Here’s an intro picture for fun:  

Portobello cap pizzas

Portabello pizzas: topped with okra, chicken, crushed tomatoes, and some black beans.  Brought that mix together in a skillet and then poured onto the mushroom caps I baked quickly in the oven, then baked the entire thing for 10 minutes. Delicious.  

Here’s a new recipe I made up though.  I had seen a lot of recipes like mine, but since I can never follow recipes I just made my own.  Pumpkin pasta sauce!Here are the ingredients:

Ingredients

•  Chopped onions
• 1 cup evaporated skim milk
• >1 cup pumpkin
• 1/4 cup flour
• Chopped garlic
• Any spices you want to add (I added a little bit of pumpkin pie spice)

Start by sauteing the onions and garlic.  Once cooked, add the evaporated milk and the pumpkin.  Next add the flour (more or less to reach the consistency you want.)  Then taste and evaluate, add spice and liquid as needed for flavor and thickness.   

Ladle over cooked whole pasta and chicken.  Not bad!  Mine either needed to more savory or more sweet.  I can adjust this by adding more spices or cinnamon when it comes time to eat.  It creates a really nice balance on the spaghetti and chicken of sweet and savory! 

Onions, evaporated milk, garlic

Pumpkin added

Hot smooth sauce

Ta-da! Bye haters

To everyone that sounded gross or that I couldn’t do it!    

More posts coming soon–I have a lot to catch up on…like my first sushi experience!