Tonight I made a Broccoli, Mushroom, and Cashew stir fry and served it alongside sweet potato, zucchini, and daikon noodles that I created using my spiralizer. I cooked the broccoli, mushrooms, and cashews in a wok over high heat with a bit of peanut oil, minced garlic, and diced chili peppers. Once the broccoli was tender I moved it to a plate to cool whilst adding the veggie noodles to the wok. I seasoned them with a bit of grated ginger, soy sauce, and a touch of the red rooster. Once they started to become softer I added a splash of vegetable stock to work in some steam. Once they were finished I plated them side by side for this picture and then proceeded to scarf it down.
There’s really no reason for this particular post… I made bacon and I felt that it deserved to have its picture taken. Wow, that rhymed. I’m an unintentional rapper that specializes in bustin’ out bacon beats!
Tonight I created this chicken & zucchini dish using heirloom tomatoes and herbs from my garden. I’ve already eaten it but now that I look at this picture, I wish I still had some left. It was delicious. Anyway, cooking is awesome and I don’t think I’ll ever get sick of it.
My Fiance, Lauren, loves hamburgers but is not a big fan of eating the buns so I created hamburger meatloaf hybrid that could be consumed without any buns. I even went so far as to utilize a pie pan to raise the meat and allow the grease to run off while it cooked in the oven. It turned out perfectly. Delicious in all ways. The texture was divine.