This is Cody, the guy that cooked this, A.a Ron’s husband and the man behind the magic. I would like to introduce myself to the masses. Earlier today, I had some curry instant noodles. They were crap. I thought to myself “there’s got to be a better way to do this.”
I saw some shit chillin’ in the fridge, some veggies that needed to be used up. I had a vision in my head, cooked it up and made a delicious meal that everybody enjoyed.
About the man behind the magic part, not really…but in my mind, turning some veggies in the fridge into something delicious in a bowl, is magic. On a sidenote, the one part of this recipe that was the best and not to be missed were the diced purple onions at the end and a healthy helping of red chili flakes.
Now that I’ve introduced myself, I look forward to sharing more of my food adventures, experiences, successes and failures with who ever finds themselves reading this.
I may not be a “chef” but I can cook.
“Piece” out and about, eh. Right? [I'll explain later.]
By the way, our daughter is peddling her rubberband loom shit, that every other kid in America is peddling right now. Ha ha.
So, its Aaron again. That guy up there, he’s my husband and honestly…he’s pretty damn funny 99% of the time. The other 1% well, I still absolutely adore him. He really brings out the best in me and reminds me that life shouldn’t always be taken so seriously. He really saves people from a strongly worded letter or two. Not really but kudos if you can get that reference.
Expect to see more of him around here. We cook together, as a couple and family 90% of the time or more. If you’re curious about his sign off at the end? It had everything to do with the time spent in Canada. An affectionate nod to the country, if you will.
About this dinner? It was AMAZING. Straight up…delicious, easy and inexpensive. You don’t have to use any or all of the veggies we used here. You could definitely use whatever you have in your fridge to make magic with. Bottom line: being a vegetarian is actually not at all difficult. So if you’ve been curious, quit wondering. Make this dish and your mind will be made up after the first bite. Also, if you are still scared of curry powder…GET OVER IT. You can thank me later for how delicious it is.
Anyhow, enjoy this kick ass veggie meal. It could easily be vegan if you choose not to top it with an egg as well. I just happen to have a really deep affinity for eggs. I LOVE them. I dont have a cool, fun or funny sign off like my husband either. So for now, I’ll just say adios and thanks for checking out our recipe and blog. We are both really looking forward to sharing more recipes, food and fun in our daily life with all of you.
Also, as a photographer of quite a few years…we are both particularly fond of photos…especially of food and other beautiful things. However, there are times when you just have to live inside the moment, uninterrupted. Times when you want to tuck that little nugget of life away, unadulterated and only for your recollection and keeping.
Tonight was obviously one of those times. We snapped a photo of the finished product and then sat as a family to enjoy our meal together. Later, we would like to share with you a new hashtag project that we have been working on for a little while now and have finally found a way to share and encourage within others…
Lastly, if you are anything like us and love Halloween..get yourself down to Target and purchase some of these fun skeleton salad servers! We bought two pair! One pair is white plastic, for the car. We like to drive around and wave at people with our skeleton hands. So far, everyone in Midland has had a good laugh when they have come upon them. You have to live a little. Otherwise, what else is there in life? Anyway, enjoy the recipe!
All my best, A.a. Ron
- 3 cloves garlic [finely chopped/diced]
- 1 onion [diced, small]
- 1 bunch broccolini [cut stem down]
- 1 squash [quartered and diced]
- 1 zucchini [quartered and diced]
- 1 green bell pepper [diced]
- 1 small container mushrooms [sliced]
- Vegetable stock
- 2 Tsp. Curry Powder
- 1/2 - 1 Tsp. Turmeric
- Sunflower Greens
- Asian Egg Noodles
- Olive Oil
- Sesame Oil
- Red Chili Flakes
- Purple Onion
- Salt & Pepper to taste
- Bragg's Liquid Aminos [as a replacement for Soy Sauce]
- Prepare for cooking by starting water in a pot to boil. You will need this to be ready midway through cooking the meal. Also prepare by chopping, dicing and prepping all veggies.
- Coat pan with olive oil. Approx. 1 - 2 Tbsp worth. Add 1 Tbsp butter [unsalted], add onions, garlic, green bell pepper, salt and pepper, curry and turmeric. Cook until translucent, not brown.
- Add zucchini and squash. Cook until tender. [shiny]
- Add mushrooms, cook until slightly tender [not mushy, still firm]
- Right after you have dropped the mushrooms into pan, add the pasta to the boiling water.
- Add broccolini, stir in and cook slightly, then leave to cook. Let cook 5 mins or so and DO NOT STIR.
- Add in 1-2 cups veggie stock or to veggie level. Add additional curry and salt and pepper if desired.
- Remove pasta from heat, drain in strainer...DO NOT RINSE. Immediately add to veggie mixture.
- Add 1 Tbsp. butter [unsalted] and a small splash of sesame oil; stir into mixture.
- Voila! Your dish is complete! You can eat it as is or you can top with a variety of items.
- We topped ours with diced purple onions, sunflower greens, red chili flakes, a splash of Bragg's Liquid Aminos and a fried egg. Though, poached would have been enjoyed also.
- We both agreed that a sprig of cilantro and a few avocado slices would have been perfection on this!