Skip to main content

Veg Bad Challenge Week 2


I'm taking the Veg Bad Challenge


The one thing that I have discovered in the midst of these past two weeks of the Veg Bad Challenge, if you eat veggies, you get hungry ALOT!  I feel like I'm always battling tummy growls.  And not the dieting kind of growls that have to be brought into submission and satiated with thoughts of fitting into a new pair of jeans.  These growls are more of the I just ate a ton of veggies, why am I still hungry kind of growls. 

We had some pretty good vegetables this week.  The family favorite being an adaptation of a recipe from our dear Mari!

Orecchiette with Bulk Sausage and Baby Broccoli
Serves: 4-6 servings

Ingredients

• 2 bunches baby broccoli, stems trimmed (sub small broccoli florets or any form of greens)

• 1 pound orecchiette pasta

• 1 pound bulk sausage (Jimmy Dean works nice or you could use Italian sausage and remove the casing)

• 3 garlic cloves, minced

Heavy cream or Parmesan Cheese to garnish

Salt to taste

Directions

Bring a large pot of water to boil.  Salt well

Heat a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned. Add the garlic, and saute until fragrant, about 2 minutes.

Meanwhile, when the water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 11 minutes. Two minutes before pasta is done cooking, add in the baby broccoli.

Drain without rinsing the baby broccoli and pasta.  Then add them to the pan with the sausage mixture and toss to coat. Stir in the cream or Parmesan and serve immediately with red pepper flakes.

Notes:  This recipe cooks up quickly and is super tasty.  Hannah was set against eating it, but once she tasted it gave it two thumbs up.  Everybody loved the baby broccoli, even pulling out extra pieces to eat. 


It's not too late to join the Veg Bad Challenge!!!  Add a link to your favorite vegetable recipe by clicking "Add your link" and putting the name of the recipe in the name section and the link to your blog post!  Or leave it in the comments below. 

Comments

Popular posts from this blog

Hospitality for the Rest of Us: Long Distance

People are moving more and more. When I was a youngster, it was a rare instance for a friend to move away. Now it's me that moves away. We've moved a lot, especially when we first got married. It was something like five addresses and three states in the first four years of our marriage. We've slowed down a bit. In the midst of all that moving, we've made some friends along the way. I try to keep an open line in case of times of grief and celebration. One of the best tools I've found for keeping in touch with loved ones far away is Facebook. As much time as I could spend doing other things instead of checking it, it's the best thing I've found. It allows me to communicate with others, without having to call. I know calling is amazing, hearing people's voices, but for introverts, there are no body language clues for us to pick up on that help make our conversations easier. It's also why we prefer to video chat :-) Back to Facebook, some etiquette.

Stories from the Kitchen: Taste and See

I celebrated my birthday last weekend. It was wonderful and the leftovers left me with a question or two. Find out what they are and how I'm currently answering them in this week's podcast. Stories from the Kitchen Season 2, Episode 2: Taste and See Notes from the episode: Taste and See by Margaret Feinberg Dad’s New York Cheesecake (from the back of a Philidelphia Cream Cheese package) 1 ⅞ cups graham cracker crumbs ¼ to ½ cup butter, melted 1 cup sugar, divided 2 lbs cream cheese (4 packs) 2 large eggs (lightly beaten) 1 tsp vanilla 2 tbsp cornstarch 1 cup sour cream Preheat oven to 450F Mix well graham crackers, 2 tbsp sugar, and enough butter that the mixture holds together. Reserve 2 tbsp for garnish. Press mixture onto bottom and sides of a greased 9-inch springform pan. Chill in the freezer while preparing the filling. Mix cream cheese and sugar until smooth and light. Beat in eggs, vanilla, and cornstarch until just blended. S

Threadbare Knees

I feel sure that you've heard the saying "If life gives you lemons, make lemonade."  Well, recently I picked up a pair of wool cashmere blend slacks from Salvation Army and upon further inspection at home, the knees were threadbare, practically holes.  Easy enough to miss, when your knees don't fall in the same spot as the previous owner.  They were inexpensive, so it wasn't a big monetary loss, but I felt like it would be a shame to toss such nice fabric and so I searched the internet to see what I could do.  I found this cute little purse pattern, for free!   You can go check it out by clicking here . It is a great little pattern and I was able to make the entire purse in one rainy day!  Here are some pictures of my threadbare knees purse. Don't you just love those little pleats? And there's even a little pocket inside.  I'm so impressed with myself! Time to fill it up with my keys and such non-sense! And remember, when life gives you th