Sandwiches on the grill are great, but even better are sandwiches on the campfire! Close your eyes and imagine the smokey-ness of the hot embers and burning wood, slow-cooked into an assortment of fresh goodies pressed between soft slices of delicious homemade bread. A recent camping trip inspired my boyfriend and I to create a gourmet sandwich that we not only made for dinner, but also savored once again for breakfast. We’re happy to share the camping meal happiness with you as well. So now, open your eyes, gather your gear and ingredients, and go camping to enjoy this recipe! Continue reading
After two nights going out with friends for dinner, it was wonderful to stay in and cook at home. I turned on the London Philharmonic Orchestra album that I have and began to gather my ingredients. There was no recipe that I followed, just my tastes, and from there…well, I believe I created a recipe. Keep in mind, I love to cook in that half-hazard way of not measuring anything (thus, why I do not bake) so I have no measurements for you. Therefore, have fun guessing and see it as an adventurous part of trying out this meal. If you are looking for a tasty dish that is a bit different and colorful presentation, enjoy! And please….remember to share 🙂
Ingredients & Instructions: *See below mouth-watering picture
- Fresh ginger root, minced
- Fresh garlic, minced
- Sweet onion, sliced
- sweet potato, sliced thin
- mushrooms, sliced
- shredded carrots
- Almond Milk (Unsweetened, Almond-Coconut blend)
- Sea Salt
- Curry Powder
First, saute the minced ginger root and garlic in olive oil. Then add the sliced sweet onion and drizzle with honey and some dashes of salt and pepper. Next, add the sweet potato slices and sprinkle more salt and pepper, followed by more olive oil and dashes of cumin and curry powder. Add some splashes of the unsweetened almond-coconut milk blend, stir, and cover with a lid while heat is on to just almost medium heat. Just keep checking back in and stirring. Then add the sliced mushrooms, stir those in and cover for a bit.
Next add the shredded carrots and if it looks like your sauce is drying up, add more of the unsweetened almond-coconut milk blend. More dashes of all your seasonings certainly doesn’t hurt and then stir, cover and let simmer for another few minutes, making sure that your sweet potato slices are cooked through and soft. Then add the spinach on top and cover again to simmer for a few minutes. Finally, stir everything together once again, mixing in the spinach. At last, your creative curry is read to serve and eat.
I have no doubt that this dish would be spectacular with chicken or even tofu. Try it out and let me know what you think!