Take one rib eye steak. Add a boatload of shredded zucchini.
Mix it all up with some sweet and savory saucy-ness and you will end up with this beautific bowl of Asian inspired alchemy……..all the beefy stir-fry, slippery ramen goodness with not one carbie noodle in sight.
And no, it’s not what you’re most likely thinking; she’s just replacing the ramen with something green so she can feel like she’s playing up to all of those New Years Resolutionists out there… you’re not foolin’ anyone, lady! Give me the ramen noodles! You’re just trying to cover up THE LACK OF with a chopped GOURD!
To that I say, no way!
I don’t even DO resolutions. Ever. (Unless you consider the resolution of having no resolutions to be a resolution) Wait. Now I’m confused.
I officially OD’ed on this stuff, and I feel pretty good about it.
Broccoli and cauliflower, two of my favorite cruciferous crusaders (disguised by day as plain old boring, borderline bland vegetables) duet together in this bright and flavorful, glucosinolate-packin’ conglomeration.
Full of those cancer cramping compounds found so copiously in this particular lineage of the cabbage family, this stuff is so good for you…..so full of vitamins, minerals and phytochemicals – that you will WELCOME the fact that you CAN’T STOP (won’t stop) eating it!
I’m telling you what. Seriously.
Garlic infused veggies roasted with crunchy slivered almonds until everybody is bronzed and toasty, splashed with an invigorating squeeze of lemon and kissed with a dash of grated cheese for a satisfyingly salty finish. Oh, YUM.
This is a re-post from a while ago…but I just made a big pot and boy was it good.
Green thumb. Green light. Green room. Greenback. Greenhorn. Green with envy. Green around the gills. Greener pastures.
Lean Green fighting machine. Oh wait a second, did I get that one wrong? 😏
No matter, because that is exactly what you will be if you eat more, yeah, you know what’s coming here: GREENS.
Take a perfectly portioned poblano pepper, fill it with an earthy-rich, mushroom-centric stuffing, douse it down with a tart and tangy, taste-bud rattling relish and smooth it all out with a big fat dollop of sour cream and I give you….
A fiesta on your fork?
A party on your plate?
Mardi Gras in your mouth?
I really can’t decide what is the better point to make about this one pan wonder.
That it is SO stinkin’ good (and I am talking, so good you’ll make a plan to serve it to company good),
or SO excruciatingly easy (in that it actually pains me to share the beauty of this genius dish).
But seriously, before you label me a drama queen, you have to know the details.
SouP SOUp SOup, fabulous SOUP!
It may not feel like it, as the sizzling summer temperatures outside belie the fact that it is indeed officially FALL; but by gawd if the autumnal equinox didn’t do its astronomical thing a few days ago (September 22, to be precise) and here we are!
This of course means it’s time for all of those good things we humans were bred to view as snuggly and comforting……like flannel shirts, pumpkin spice lattes (have you SEEN the new fall cups at Starbucks? KA-Yoot!), the smell of a fireplace, crunchy autumn leaves and the boots you get to finally wear again to stomp ’em.
I have only ONE recipe on this site that actually includes any form of pasta in its list of ingredients.
Can you believe that? Just One. Okay two, if you count this.
Now I have plenty of recipes that you could use with pasta, or sub in some pasta….but for the most part, my claim to a steadfast breakup with all things noodley and comforting has remained pretty consistent. I love you pasta, with all of my heart, and although it was tough to walk away you were making me fat around the middle and frankly sorta unhappy about it.
Okay then I admit it, we still sneak around occasionally (usually out at dark restaurants), and then there are those times that I just can’t avoid you in public (dinner parties, or somebody nice cooks for you, how can you say no?) but for a pasta prima donna such as myself….I think I did really well for a really long time, you know, shunning your starchy advances.
But this one? This one is such a keeper, I couldn’t keep my guard up another minute.
I live in south Florida, where we get to live with the obnoxious oppression of sauna-like weather conditions for the better part of half of any given year. Consistently over 90 soggy degrees Every. Single. Day, it’s humid, it’s sticky, and you can pretty much forget about perfect eyeliner or cute hair. Stepping outside in the summer here is only slightly better than stepping into a giant, warm, wet, slightly moldy kitchen sponge.
But probably not by much.
So we grouse and we complain and without fail the first thing anyone says around here is, “It is SO hot, isn’t it? It is just so hot“, like this is the FIRST TIME EVER, and of course everyone nods and agrees and it’s just one big fat complaint fest. Because, well, you know, it IS really so freaking hot. And as with anything in life…..along with the good comes the bad and the bad with the good; so in the midst of all this torrid smarmy heat (“bad”), if you are paying attention, and if you are really, really lucky……
I thought about calling this: Amazingly Simple and Delicious, Garlic Infused, Basil Tainted, Healthy, Fresh, Whip This Together And Feel Good About What You’re Eating over Zucchini Noodles Topped with Goat Cheese. Sauce.
That didn’t exactly fit on the line.
But this will definitely fit into your schedule.