Three Firehouse Recipes to Fuel Your Crew
These recipes come from San Diego Fire-Rescue Station 40 in Rancho Peñasquitos where Jeri Miuccio and Justus Norgord are leading the charge to save lives with healthier habits...
Jeri Miuccio of the San Diego Fire-Rescue Station 40 in Rancho Peñasquitos adapted this recipe from PALEOMG using coconut-stewed mushrooms, roasted sweet potatos, and fresh herbs for a satisfying meal for herself and her fellow firefighters.
Ingredients
SERVINGS: 4 Serving(s)
- 4 large sweet potatoes
- 1 pound sliced mushrooms of choice
- 2 tablespoons extra-virgin olive oil
- 1 13.5-ounce can coconut milk
- ½ cup peanut butter
- 1 red bell pepper, diced
- 1 bunch cilantro, chopped
- 1 bunch scallions, sliced
- 1 bunch basil, chopped
- ¼ cup slivered almonds
- Salt and pepper to taste
- Red pepper flakes to taste
Instructions
Bake whole sweet potatoes in a 350° oven until soft, about 45
minutes.
In the meantime, saute mushrooms in olive oil over medium heat for 5 minutes; add coconut milk and peanut butter and stir until smooth and warm.
To serve, cut open sweet potatoes and top with mushroom mixture. Garnish with desired amounts bell pepper, cilantro, scallions, basil, almonds, salt, pepper, and red pepper flakes.
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