Noodle Rocks the Kitchen

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Looks awful.  Tastes great.  This is an old Cooking Light recipe I’ve used for eons.  Instead of pork sausage, used turkey sausage, which dramatically increased my allowed WW serving size – that, and beans now being zero points on WW.  I had it over riced cauliflower (bought frozen) with a side of simple kale steamed with sea salt & a touch of olive oil.  “Tastes like mama’s manicotti.”  That’s an obscure movie reference.

 

Oh I Just Love SUCCESS

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This was awesome.

I’ve been having good luck with the Sara Moulton cookbook I bought at the Essex event earlier this year, though I have to watch the salt and the heat level (she makes things salty and cooks over a very high heat).

This is potatoes and cauliflower and some spices; and chickpeas and some spices baked in oil in the oven then sprinkled on top.  A lot of oil in the dish overall, but being vegetarian it still comes in pretty healthy.

 

 

Let’s Call It Beef Burgundy

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Welcome to our meat shop, where we are currently butchering cuts of meat for Beouf Bourgignon, and also butchering the French language!

Making this out of, of all things, a WW recipe.  After eating one serving of it tonight, going to give the rest to a friend – Penny, who not only did two weeks of goat care during Sardegna, but continues to rise to the challenges of the mudroom process.