1 large
eggplant, sliced into spears that are 2″ in length and like ½” wide or something similar (for nutrition fact purposes, I used 630g of said poorly cut spears)
1 tablespoon
+ 1 teaspoon of sesame oil, divided
cooking spray
150 g
sliced onions
1 clove
of garlic, minced
red pepper flakes
150 g
sliced bell peppers
1 container
of cubed setain
2 medium
sized zucchinis (450g or so)
a whole lot of fresh basil
toasted sesame seeds if you’re into that (you are!)
¼ cup
reduced sodium soy sauce
1 tablespoons
balsamic vinegar
½ cup
of water
2 teaspoons
hot and sweet spicy mustard (I found some Trader Joe’s stuff in my fridge that did not disappoint)
Now look at me – posting up a recipe witheggplant. This recipe is perfect for a fall night, when the temperature has truly dropped and you want something comforting and warm, without breaking that diet bank
SHITAKE ANDSPICY TOFU. You’ll eventually find that as you become more comfortable with who you are, doing the things you love passionately, the right people – good people – will gravitate towards you, not only accepting you for who you are but cherishing the talents you have to share and cheering you on
Mozzarella, Parmesan and Asiago. 1 lb spicy Italian chicken sausage. 3 Peppers (red, orange and yellow) chopped into 1 inchx2 inch strips. 6 smashed and rough chopped garlic cloves. 1 teaspoon salt and pepper. 3 small zucchinis (zoodled). 10 fresh basil leaves cut into long thin strips
So – I ate the month old strips because I am frugal & I hate waste and I was the only one eating it so – if it really WAS bad – I would be the only one getting ill
You want to add enough potato curry to coat the noodles but not so much as to make it saucy Season with soy sauce, oyster sauce, kecap manis, ketchup, SYD rub, sugar, and curry powder, mixing thoroughly Push noodles to one side of your wok and crack three eggs on the open side
The corn are slightly spicyand the tomatoes are fresh and chilled, it’s just an amazing combination – this is going to become one of your go-to summer meals, I have a feeling
The zucchini carpaccio at Ristorante Cadorin at the Grand Hotel Palace was the closest thing resembling zucchini pasta noodles that I had on the trip and it was out of this world delicious
Transfer to the bowl with the basil mixture and toss until well combined. When the oil shimmers, spread the noodle mixture along with any of the liquid in the bowl evenly across the skillet, pressing it down with the back of a spatula until flat and compact
Oh, and, you didn’t think we were going to go the whole week withoutzucchininoodles, did you. Add in mushrooms and cook until mushrooms have browned, seasoning generously with salt and pepper
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