March 17: Beef Bowl & Pasta

Happy St Patrick’s Day everyone. I know this holiday is not one that a lot of people celebrate, unless you just love to drink or adore the colour green. I don’t usually celebrate it but I do like it because that means that spring and warmer weather are on its way soon!

This week I’ve got some nice easy meals, including one that is perfect for the spring weather that’s coming.

Korean Beef Bowl:

This is a recipe that I used to make quite a bit, and honestly just forgot about it which is why I haven’t made it in a while. I know I posted about this before though, it is such a good recipe, and it’s very versatile so you can really make it your own.

It’s the Korean beef bowl, recipe is from the Damn Delicious website (link here). It is a really easy recipe with ground beef and a Korean inspired sauce, simply served on rice. I’ve adapted it to include vegetables in the beef but also changed it up before to make it vegetarian. For today, I went with the latter.

I used veggie ground beef from the brand called Yves and it has a very similar texture to ground beef once it’s crumbled so it was a perfect substitution in this recipe. I also added some chopped onion, bell pepper and carrot for nutrition and extra colour. This had the perfect balance of sweet, spicy and salty and it was just delicious.

Goat Cheese Pasta:

This was a take on a pasta primavera which means springtime pasta. I’m not sure if it’s supposed to have any specific vegetables but I just used what I had on hand – onion, bell pepper and spinach.

Instead of a traditional cream sauce, I used goat cheese and melted that down with starchy pasta water. I seasoned it with lots of garlic, chili flakes, salt and pepper. The goat cheese gives a really nice tang that went nicely with everything else.


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