When you look at the picture above, what comes to your mind? Does it sound something like “Man, I want to eat that now!” or “ That looks good and all, but ain’t nobody got time for this!” Trust me I said the same thing in my head but got my tired self up to the kitchen and made that food. When I’m cooking in the kitchen, I usually don’t look at a picture from some type of magazine or Pinterest (Ok, with the exception of Lasagna because I just can’t seem to put all the ingredients together! Too many layers and cheese lol) Like I was saying before being sidetracked, when I walk into the kitchen, I become creative. I don’t cook with measurements because my momma just made sure I was always in the kitchen watching her as she cooked and, finally, she allowed me to make a family meal at the age of ten…that’s how my love for cooking all began. Here are my steps to achieving this great meal, which my husband and I couldn’t think of the name to call it, but maybe you can help me, figure out a name afterwards 🙂 This meal is also perfect for vegetarians as well as those who are in what’s called a Daniel Fast (just don’t add the chicken).
- Unripe Plantains (Helps with your Iron intake)
- Sweet Potatoes
- Diced Tomatoes
- Tomato sauce
- Bell Peppers (Red, Orange, Green)
- Jalapeño Peppers
- Green and Yellow Squash
- Salt and Pepper
- Fresh Parsley
- Lots of ingredients for taste
- Vegetable Oil
- Mixed Vegetables
Combine diced unripe plantains and sweet potatoes in a saucepan. Add onions, salt and pepper, and chicken broth all together. Allow that to boil for at least 10 minutes and then add all the ingredients to taste (tomatoes, bell peppers, jalapeño peppers, green and yellow squash, vegetable oil, chicken). Cover for another 10 minutes. Add the fresh parsley 5 minutes before it’s done to avoid being overcooked. Serve while it’s still hot. Oh and by the way, please don’t judge me because I ate all that and I love to eat.