I like to think of myself as a pretty good cook. And by pretty good cook I mean that I'm really good at taking whatever I happen to have in the fridge and cabinets and whipping it together into a meal. Here is a recipe for a recent dish I made that is great for your wallet and your gut and will leave you with leftovers for the entire week!
- 1 can of corn
- 1 sweet potato
- 1 can of chick peas
- 1 can of mixed beans
- A "handful" of mushrooms
- 2 sun-dried tomatos
- 1/4 of an onion
- 1/2 a head of kale
- Feta cheese
- 1/4 avocado
- Olive oil
- Black pepper
- Crushed red pepper
- Prepare food by pouring corn, chick peas and mixed beans into a strainer to let the juice out. Then give them a good rinse under the faucet. Slice the sweet potato into small cubes. Rinse the mushrooms. Slice the onion into small, but visible, slices. Chop the sun-dried tomato and the kale.
- Pour about a tablespoon of olive oil into a large skillet and turn the stove onto a medium heat. Toss the sliced sweet potato and the chopped onion into the skillet.
- Once the sweet potato is soft and the onions are starting to turn golden brown, add the kale, sundried tomato and mushroom. Sprinkle black pepper, crushed red pepper and parsley over the mixture
- After about five minutes, lower the heat and add the beans, corn and chick peas. Cover with a lid (or a large plate if you don't have a lid).
- Periodically mix the ingredients and add more spices if you see fit (depends on your taste, really)
- After about ten to fifteen minutes everything should be cooked and ready for consumption! Pour ingredients into a bowl (and put the rest in a tupperware container). Cover the bowl with sliced avocado, crumbled feta cheese and a dollop of hummus.
- Enjoy your meal!