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I've come up with a non-dairy comfort food.
1 medium butternut squash
4 medium small sweet potatoes
1 medium onion and a shallot
1/2 pound bacon
4 assorted somewhat hot peppers and a little hot sauce
garlic (Auntie Arwen's dried garlic mix)
salt
some maple syrup, maybe a couple of tablespoons
I steamed the squash (20 minutes). I found that the skin was edible, which was convenient-- some people don't like the texture, but it's a pain to remove the skin. (Second thought, maybe it's worth the trouble to pick the skin out.)
Microwaved the potatoes.
Fried the bacon, then fried the chopped peppers and onions in the bacon grease.
Mashed the squash, potatoes, bacon, peppers, and onions together. That was when I decided it needed more heat and salt, and added a little hot sauce and the maple syrup.
This is pretty comforting as it is, but would be more comforting without the hot peppers. My original plan included collard greens, but I don't think they were necessary.
The hot peppers (one light orange and wrinkly, one good-sized dark green and with an oval cross section, a smaller dark green pepper which wasn't quit as oval, and a medium-sized dark red spherical pepper) were from a mixed bag from Whole Foods. They had an interesting variety ot flavors, but I'm not sure what to do with them-- I'm not bad at improvised cooking but they were beyond my level of subtlety.
1 medium butternut squash
4 medium small sweet potatoes
1 medium onion and a shallot
1/2 pound bacon
4 assorted somewhat hot peppers and a little hot sauce
garlic (Auntie Arwen's dried garlic mix)
salt
some maple syrup, maybe a couple of tablespoons
I steamed the squash (20 minutes). I found that the skin was edible, which was convenient-- some people don't like the texture, but it's a pain to remove the skin. (Second thought, maybe it's worth the trouble to pick the skin out.)
Microwaved the potatoes.
Fried the bacon, then fried the chopped peppers and onions in the bacon grease.
Mashed the squash, potatoes, bacon, peppers, and onions together. That was when I decided it needed more heat and salt, and added a little hot sauce and the maple syrup.
This is pretty comforting as it is, but would be more comforting without the hot peppers. My original plan included collard greens, but I don't think they were necessary.
The hot peppers (one light orange and wrinkly, one good-sized dark green and with an oval cross section, a smaller dark green pepper which wasn't quit as oval, and a medium-sized dark red spherical pepper) were from a mixed bag from Whole Foods. They had an interesting variety ot flavors, but I'm not sure what to do with them-- I'm not bad at improvised cooking but they were beyond my level of subtlety.
