Especially with this dish it is important to really look at the ingredients you have on-hand in your own refrigerator. Feel free to add extras. Other veg that may work well here includes green onions, Brussels sprouts (sliced thinly), or even tomatoes (added raw, at the end).
There are times when all I want for dinner is a delicious side. I can't be bothered to make an "entree" portion, so I make a side dish and just give myself a non-side sized portion. This was, for example, what happened last night. Additionally, I found myself with a large container of tri-color couscous and was inspired to throw this fabulous dish together. I will say that this dish is great as a side (as my husband and sister-in-law enjoyed) or as a main.
Especially with this dish it is important to really look at the ingredients you have on-hand in your own refrigerator. Feel free to add extras. Other veg that may work well here includes green onions, Brussels sprouts (sliced thinly), or even tomatoes (added raw, at the end).
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I love testing recipes on friends and family. What's even better is testing a recipe in a friendly competition setting. You have a collection of people who can't tell which dish belongs to which person. They are honest, brutally honest. This makes for a great recipe test and an even better blog post.
Every once in a while I make something so delicious that it surprises me and I completely forget to take any pictures. This is exactly what happened last night. I had no idea that I had a killer meal on my hands.
After a long day of driving home from a busy weekend in California the last thing I wanted to do was slave over dinner. But, I did want a warm home cooked, healthy meal to help me recover from all the crap we ate over the weekend. This dish was the amazing result. There is very little that I don't love about roasted veggies. Roasted broccoli is one of my absolute favorites. Because I love it so, I'm always looking for new ways to prepare this amazing side dish. A few days ago I came across this recipe for Dijon Roasted Broccoli. I made a few changes and was blown away. The flavor is there, the florets become a touch crispy, and my husband told me repeatedly how much he liked this version. I'm someone who really, really enjoys a sweet potato. Be it fries, be it mashed, be it anything delicious. However, I am a victim of restaurant-love for these oddly shaped root vegetables. If I decide to cook one of these bad-boys, it's usually in a microwave, with a little garlic powder. Yep. Pretty boring. Knowing this about myself, I decided to venture out into the world of sweet potato burgers. And, if I do say so myself, they turned out surprisingly well! Don't be afraid, these one's aren't too sweet, not dry, they don't fall apart, and you will become addicted! I was sitting at work, researching, writing, just plain busy when out of no where *BAM*!! I was hit wit a craving for Asian style noodles. I had pretty much made up my mind in regard to dinner at this point and thrown my previous plan out the window. So after a few brief moments of a different type of research I was able to pull together this fabulous recipe. I tested it out last night and it worked wonderfully. As for the extra veg in this recipe (the co-stars, if you will), I chose to stick with carrots and zucchini. However, if you have some other fabulous idea...go with that! Pasta is, and should be, a once-in-a-while indulgence. It's delicious and versatile but the carbs can really bring you down. I decided last night to test out this new recipe. And if we were going to have "real" pasta (not spaghetti squash, not strands of delicious zucchini) it was going to be loaded with extra fiber. This recipe is creamy, flavorful, stuffed to the brim with veggies and completely satisfying. My husband had no complaints. I topped his with a few sliced, seasoned chicken tenders and mine came with two little Gardein chicken tenders (not pictured), too. The pasta was served with a side of Roasted Brussels Sprouts. |