There’s this thing that few people will tell you when you have a second kid. It’s more than twice the amount of work.
Which means that things can get neglected. This blog is Exhibit A.
And the topic of this blog is Exhibit B.
Baby Om Nom Sauce #2 is starting to get to the point where he lets me cook more, and if I keep my camera handy, I can sometimes get a photo or two of it before my precious children descend upon the food like a pack of hyenas.
But in order for me to get back in the swing of things here, I’m probably going to have to start cutting back on time. So this will be one of the first times that I leave you not so much with a recipe, but with an idea, and you can decide what proportions, cooking time, etc. look right. Which is hard for me, as a type-A I-love-precision person in all things. But if it gets me back in this space more regularly, I’ll take it!
Beet Zoodles with Greens and Goat Cheese
A Jitterbean Original
You will need:
- Some olive oil
- A couple of beets, ends trimmed. A variety of colors would be gorgeous.
- Some oregano, fresh (chopped) or dried (crumbled)
- A handful of chopped kale (or any other hearty green), center rib removed if you like
- Salt and pepper, to taste
- A couple of tablespoons of crumbled goat cheese
- Choose the wide noodle blade for your spiralizer and spiralize those beets, using kitchen shears to cut any noodles that are too long for your liking. Over medium heat, heat up some olive oil. Add the beets and oregano and saute until you like the texture (I went for tender-crisp and it took about 10 minutes).
- Throw in the kale and let the greens just barely wilt. Remove from the heat and season with salt and pepper. Top with goat cheese and serve.