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Ready in 30 minutes plus “shucking” time
Serves 8 people
315 Calories
I enjoy a little more acidity and salt, so I often stir in some low sodium soy sauce and/or pickle brine before the cheese.
I enjoy heat with my food, so I add extra with the habanero salt or ghost pepper salt.
For the Rue: I use an immersion blender. Also, I blend the whole can with a full cup of milk then freeze the leftovers for next time.
A can of low sodium chicken adds a little extra protein.
I stumbled upon a very bland version of this recipe years ago, before I actually enjoyed vegetables, and I’ve learned from experience, Don’t skip the shucking! And don't be shy with the spices. This recipe could easily become bland without everything that I’ve added, and I know it looks like a lot, but I’m lucky enough that I have a pretty well stocked spice cabinet. If you’re limited for spices, use cumin, garlic, onion, garlic salt as your base, and build on it from there.
I have begun adding extra veggies to my portion, which is easy enough to do as long as you heat up a small serving ahead of time and season it up a bit. Then I just stir it into my serving only.
I don’t typically have the patience, but it adds a nice texture to top it with bread crumbs and broil it for a bit.
Also, I like to make a whole pound of pasta and leave a couple ounces out for my picky youngest son. It still makes leftovers for at least 1 if not 2 other dinners for the 3 of us, and it freezes well.
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