When I think of short ribs, I think luxurious winter comfort food — slow cooking, holiday meal, celebratory meal, sultry date-night-in kind of food all apply. Take it a step further using the braised liquid, pulled apart meat (actually not much pulling, it’s so tender), and you have yourself a rich, deeply flavored ragu that is impressive, yet minimal effort. I made it with wide fresh lasagna sheets sliced into thick noodles this time but have also served it over polenta, penne, even cauliflower mash for a low-carb alternative. All pair wonderfully with short rib ragu.
Archives for February 2017
Gosh, it’s been a while, eh? But I’m back and delighted to finally hit the ‘publish post’ button. I’ll be honest, as passionate as I am about what I do here, I needed a break. I’ve currently been craving cozy comfort food with all the cold rainy weather we’ve been having (not sure if cozy comfort food is even a thing but all I want to do is get all cozy and comfortable with my food. OK!). Think we can all use a little cozy comfort food to warm up the body and soul. If you love Indian food as much as I do, this butternut squash, kabocha, chickpea green curry is a lighter low-carb one (over cauliflower rice) that I think you will love. Maybe not an authentic curry, since there wasn’t much grinding, any yogurt, or toasting of spices, but rest assured it’s one heck of a delicious meal that reminds me of the one from my favorite vegan restaurant.