Ingredients
Roasted Zucchini, Corn, and Poblano Peppers
- 1 cup Zucchini cut into chunks
- ½ cup Poblano pepper seeded and diced
- 1 cup Corn
- 1 TBSP Extra-virgin olive oil
- Salt and pepper to taste
Spicy Southwestern Beef and Mac
- 4 oz Elbow macaroni (or your preferred pasta)
- 8 oz Ground beef
- 1 TBSP Extra-virgin olive oil
- 1/2 tsp Ground cumin
- 1/2 tsp Chili powder
- 1/4 tsp Smoked paprika
- 1/4 tsp Cayenne pepper (adjust to heat preference)
- Salt and pepper to taste
- 1 cup Onion diced
- 1 cup Bell pepper diced (red or green)
- 1 clove Garlic minced
- 1 TBSP Tomato paste
- 1/2 cup Chicken broth or water
- 2 TBSP Sour cream (optional for creamy texture)
- 2 TBSP Cheddar cheese shredded (optional, for topping)
- Fresh cilantro (optional for garnish)
Korean Banana Milk
- 1 Banana
- 1 TBSP Maple syrup
- 1/4 tsp Vanilla extract
- 1 cup Milk (whole or plant-based)
- 1 cup Water
- Ice cubes (optional, for serving)
Instructions
- Preheat the oven to 400°F ( 200°C).
- Prep ingredients per instructions above.
- Place the zucchini, poblano peppers, and corn on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast Vegetables: Roast the zucchini, corn, and poblano peppers in the preheated oven for 20–25 minutes, turning the vegetables halfway through. The zucchini should be tender and golden, the corn slightly charred, and the poblano peppers softened.
- Cook the Pasta: While the vegetables are roasting, cook the macaroni in a pot of salted boiling water according to package instructions.
- Drain and set aside.
- Cook the beef: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground beef, cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper. breaking it up until nicely browned.
- Add diced onion, bell pepper, and minced garlic. Sauté for 3–4 minutes until softened.
- Add Tomato Paste and Broth: Stir in the tomato paste and cook for 1 minute.
- Add chicken broth (or water) and stir to create a sauce. Simmer for 3–4 minutes until the sauce thickens slightly.
- Combine Pasta and Beef Mixture: Add the drained pasta to the skillet with the beef and vegetable mixture. Stir well to coat the pasta with the sauce.
- If desired, stir in sour cream for a creamy texture.
- Prepare Korean Banana Milk: In a blender, combine the ripe banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth. Add more milk or ice to thin or thicken to your liking.
- Blend until smooth and creamy. Taste and adjust sweetness if needed.
- Serve the spicy beef and mac with vegetables and Korean banana milk. Garnish with shredded cheddar cheese and fresh cilantro, if desired.
Nutrition
Calories: 990kcal | Carbohydrates: 97g | Protein: 41g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 536mg | Potassium: 1556mg | Fiber: 9g | Sugar: 32g | Vitamin A: 3762IU | Vitamin C: 148mg | Calcium: 355mg | Iron: 5mg
Spicy Southwestern Beef and Mac
Ingredients
Roasted Zucchini, Corn, and Poblano Peppers
- 1 cup Zucchini cut into chunks
- ½ cup Poblano pepper seeded and diced
- 1 cup Corn
- 1 TBSP Extra-virgin olive oil
- Salt and pepper to taste
Spicy Southwestern Beef and Mac
- 4 oz Elbow macaroni (or your preferred pasta)
- 8 oz Ground beef
- 1 TBSP Extra-virgin olive oil
- 1/2 tsp Ground cumin
- 1/2 tsp Chili powder
- 1/4 tsp Smoked paprika
- 1/4 tsp Cayenne pepper (adjust to heat preference)
- Salt and pepper to taste
- 1 cup Onion diced
- 1 cup Bell pepper diced (red or green)
- 1 clove Garlic minced
- 1 TBSP Tomato paste
- 1/2 cup Chicken broth or water
- 2 TBSP Sour cream (optional for creamy texture)
- 2 TBSP Cheddar cheese shredded (optional, for topping)
- Fresh cilantro (optional for garnish)
Korean Banana Milk
- 1 Banana
- 1 TBSP Maple syrup
- 1/4 tsp Vanilla extract
- 1 cup Milk (whole or plant-based)
- 1 cup Water
- Ice cubes (optional, for serving)
Instructions
- Preheat the oven to 400°F ( 200°C).
- Prep ingredients per instructions above.
- Place the zucchini, poblano peppers, and corn on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast Vegetables: Roast the zucchini, corn, and poblano peppers in the preheated oven for 20–25 minutes, turning the vegetables halfway through. The zucchini should be tender and golden, the corn slightly charred, and the poblano peppers softened.
- Cook the Pasta: While the vegetables are roasting, cook the macaroni in a pot of salted boiling water according to package instructions.
- Drain and set aside.
- Cook the beef: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground beef, cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper. breaking it up until nicely browned.
- Add diced onion, bell pepper, and minced garlic. Sauté for 3–4 minutes until softened.
- Add Tomato Paste and Broth: Stir in the tomato paste and cook for 1 minute.
- Add chicken broth (or water) and stir to create a sauce. Simmer for 3–4 minutes until the sauce thickens slightly.
- Combine Pasta and Beef Mixture: Add the drained pasta to the skillet with the beef and vegetable mixture. Stir well to coat the pasta with the sauce.
- If desired, stir in sour cream for a creamy texture.
- Prepare Korean Banana Milk: In a blender, combine the ripe banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth. Add more milk or ice to thin or thicken to your liking.
- Blend until smooth and creamy. Taste and adjust sweetness if needed.
- Serve the spicy beef and mac with vegetables and Korean banana milk. Garnish with shredded cheddar cheese and fresh cilantro, if desired.
Nutrition
Calories: 990kcalCarbohydrates: 97gProtein: 41gFat: 51gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 118mgSodium: 536mgPotassium: 1556mgFiber: 9gSugar: 32gVitamin A: 3762IUVitamin C: 148mgCalcium: 355mgIron: 5mg
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