Clean out the Fridge Dinner

 That's right! Those days when you just gotta get rid of what is left in the fridge to make room for more.

>Pan-grilled Chicken
>Brown Rice
>Sauteed Collards cooked with apples to reduce bitterness
>Roasted Broccoli
>Sauteed Yellow Summer Squash

Sometimes it be like that!

Tofu & Squash Soup, Salad

>Roasted Tofu Squares
>Squash chunk soup
>Pomegranate & Arugula Salad

If there's anything having this blog has achieved is getting me to make more soups. Which is kind of the purpose, right? I really disliked soups and don't ever make them, but now I have somewhat of a new-found appreciation for them. Yay me!

And squash- The produce that keeps on giving. These babies keep for MONNTHSSS. We have squashes that we got in October still holding us down in March, April, May... Whoa!

Shrimp & Bean Stew, Spaghetti Squash & Salad with Homemade Dressing

>Shrimp and Bean in stewed tomato sauteed with onions & veggie oil
>Oven-Roasted Spaghetti Squash
>Side Salad...with oranges & homemade dressing.
(make it vegan, by leaving out the shrimp).

I can't believe it's March already. I made this meal for friends who just had a baby in January, and I asked for a photo, and they sent me one! Yay!

Friend making us food soon after we had our baby, combined with my mom making me anything I requested, was such a lifesaver. So I'm all about it.

Now that our baby is in the solid-eating phase of her life, woohoo! I'm hoping to post some more Kid-friendly & Nigerian inspired meals (not necessarily in that order or that combination). Although really we're kinda feeding her off our plate/pot so maybe not.  Breast-milk yogurt anyone? haha.

Okay. That's all I have to say about this. Until next time.

Recipe: Orange & Green Goodness

 Eat your colors!

Today's color is Orange (with a touch of green)
Butternut Squash
Mandarin Orange
with Basil and Mint Leaves.

As Fall's bounty comes to and end, we can still eat squashes 'cos these babies usually hold out for a bit; you can store them for a while and still enjoy them long after everything else is gone.
To make:
>Throw the whole squash into the oven on baking tray (or if it's not to hard you can cut it in two first and take out seeds). Once roasted cut out cubes of the meat & throw into a bowl.
>Peel and separate mandarin sections, throw into the bowl.
>Add fresh mint and basil leaves
>Add a like bit of olive oil, salt and black pepper.
>Toss
>Yum!

Chicken & Veggie Stew, Delicata Squash...

-Chicken & Mixed Veggies stew in Fresh Tomato sauce

-Roasted Delicata Squash

-Spinach, Cabbage & Raisin Salad

An in-season plate, with Fall veggies (Squash, Spinach, Cabbage). This meal was relatively quick, filling and delish. And I have to say, I really notice the difference between organic produce (not like huge manufacturer organic, but some good ol' small farm food). That shit is GOOD!  It just tastes better, it really does. We had the privilege of getting these delicata squashes, tomatoes and other veggies from a friend's farm, and boy I tell ya. Yum!

For the stew: Chopped up some skinless chicken thighs, threw in a pot with chopped onions, garlic and tomatoes (no added oils, just the juice from the chicken and the tomatoes) season with salt, dried rosemary from our backyard, ginger powder, let it stew. Once chicken was cooked to my standard, threw in some organic frozen mixed veggies, let it sit for a bit and it was done.

for the squash: threw it in whole into the oven, 475 degrees, for about 30 mins or until tender.

for the salad: bag of 'coleslaw' mix, spinach, raisins, lemon cucumbers, apple cider vinegar, honey and some fresh herbs, toss.