True story, I decided on the last minute to go to a potluck, which meant trying to think up something quick and cheap to make, thus the original to these lovely pizza croissants. This whole thing probably cost me about $15 and 35 minutes or so.
In honor me contemplating how much I love choose your own adventure books, I’m going to let you choose your own pre-emblem. Remember, no peaking!
No quirky pre-emblems today, people. I’m on vacation so I don’t have time for all that. Nevertheless, I still wanted to get this recipe out so lets get to it.
This post is about making juice, or a juice like subsistence for those of us who only have a blender. I’m going to be blunt with you, reader: juice can get ugly. I don’t know if this is the end result of me using a blender instead of an actual juicer or the by-product the lie that the juice industry has fed us, but homemade juice and juice-like substances can look like swamp water. Depending on the recipe used, I have been forced to scream out, “No, this is better than it looks!”
Many years ago, in my high school cooking class, Mrs. Mathews gave the class a spaghetti and garlic bread assignment. Two things stand out about that day. First, she had us make our own pasta, which blew my mind. The mere fact that normal people could make their own spaghetti noodles was shocking to me. Second, Mrs. Mathews wanted us to put carrots in the spaghetti sauce. I’ll never forget when she came up to my group’s station, looked at the sauce and comment on how the carrots gave it a robust color. It was all I could do to not give her some side eye. I mean seriously, carrots in a spaghetti sauce? If I were Italian, I’d die a little on the inside at the mere sight of the weird orange color that the sauce displayed.
Flash forward fifteen years and I’m going to give you guys a recipe for a spaghetti sauce with carrots in it. Heck, were going to take it further off the grid. Not only are going maverick with the carrots, but we are also going to make our own noodles. Sort of. Instead of using grain noodles, we’re going to use vegetable noodles. Why deviate so much from the traditional Italian flare?
Because this is America, not Italy. If Italy has beef with that, we can take it outside.
Has anyone read a Dance with Dragons?
In it, there is a character by the name of Melisandre who is a sorcerous. Melisandre explains that she likes to make difficult spells appear to be cast with the greatest of ease to make herself seem impressive. I’m the opposite of that when it comes to cooking, I want you to think I struggled for hours to get that meal to your table. Which brings us to my point: the theme for this recipe is pseudo. Why? Because pseudo is a fancy word for fake and I’m pretentious. This is a chicken noodle soup recipe where the chicken and the soup are optional. It’s also a chicken noodle soup recipe that only takes about 30 minutes or so. This is important because chicken noodle soup made completely from scratch could take hours make.
The sauces are vegan friendly… Maybe not so much with the honey ones.
Isn’t it funny how history repeats? Some time ago, some friends and I visited a local wing joint. I won’t lie, while I did like the place, I felt the wings were okay. I don’t feel like I was cheated, but I did remember thinking, I could have made something just as nice at home. The DIY chicken idea was the exact same one my mother had when KFC introduced BBQ wings. I remember looking at the commercial for the first time with my mother and being in awe of this idea that it’s fried chicken, but it has sauce on it like BBQ chicken. My mind literally could not process how chicken could be crispy and still have a sauce. Before it was even over, my mother announced that she could make that. Within days, I was sitting in the kitchen watching my mother try and recreate a recipe based on a picture she had seen in a 30 second commercial. She actually did a pretty good job, but she made the critical mistake of baking it in the sauce. (I even remember looking at the wings in the oven and thinking, “It won’t stay crunchy if you bake it in the sauce.”)