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Mushroom Soup and Zucchini Noodles with Avocado Basil Cream Sauce and Steak.

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IMG_1966.JPGMeredith and I made mushroom soup and zucchini noodles with avocado basil cream sauce and steak.

The soup was just thrown together. I sauted a pack of baby bella, enochi, beech and maitaki mushrooms with onions and garlic. I then added chicken broth (9 cups), some soy sauce and 1/2 a cup of finely diced carrots. Finally about 2.5 inches of ginger. I pressure cooked it for 30 minutes. We served it with a big thing of rutabaga noodles.The soup was ok. Not a ton of flavor. But lots of veggies and very filling for very few points.

Thezucchini dish was amazing. First of all, we bought sirlion steak and cut it up then cooked it in a pan (somewhere on the line between sautee and pan-fry). I didn't cut them perfectly evenly since I was trying to avoid the fat, but it was fine. Somepieces were over cooked; some under. But it was all tender.

The noodles and sauce came from Inspiralized. We essentially cut the recipe into 2/3 (since that is all the avocado we had) and skipped the corn. And we went heavy on the basil (used original amount). Other than that, we stayed pretty true to it. It was superflavorful, had a nice texture and was pretty easy! It was not a great pair with the steak. We should have stuck with her directions and used seafood. Next time! (and there will be a next time)

Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp & Corn (from Inspiralized)

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Original WP Post ID: 9456

Original WP Pub Date: 2015-01-11_194039