Noodle Rocks the Kitchen


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


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


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.