I would like to start off by saying who ever felt like there should be zero disclaimer on homemade masks clearly never made a homemade mask before. And if there are disclaimers I am just an idiot who chose not to read them.
Can we discuss ground ginger + ground tumeric literally is a face mask recipe for disaster in more than one way. Let’s start with the ground tumeric: be prepared to have the complexion of Big Bird even post 10 exfoliating scrubs.
Note: definitely don’t try this homemade mask before seeing your ex-husband. it will give him great pleasure knowing that you look like an oompa loompa who is trying to disguise themselves as a lemon peel. terrible.
Secondly. Ginger powder in a face mask is not the same as fresh ginger. It is severely potent, I repeat, prepare to feel like your face has literal flames coming off of it. You could melt a glacier with the heat that is radiating from your skin. And not to mention, it also doesn’t go away with one wash, or three.
My head is currently wrapped up in a turban of towels and ice trying to cope with this sick joke of a mask.
SOS – being single again & keeping up with the young beaut’s is hard as a;sldkfj;laskjfa.
………. but what isn’t hard? This RECIPE. In fact, it is so incredibly easy and super delicious AND healthy it almost makes up for the really crappy mask! Chicken Sausage + Broccoli Rabe with Fauxghetti Noodles
My sister (who almost abuses her spirazlizer she uses it so darn much, thus also making her a bit of an expert in the foodle department) used a combination of turnips – parsnips & apple which was basically genius. Once cooked down the flavors all still retain their own individuality but blended incredibly well together creating one epic bite. So I suggest using the same combo as this recipe.
We used chicken sausage, however the chicken sausage was little more processed since we bought pre-packaged, but if you are buying from a butcher you can easily remove the casings and ground your chicken sausage for a more even distribution of meat throughout (but I must say, I think the medallions look really pretty and if you are cooking for anyone who doesn’t like to eat meat, it is much easier to remove sliced meat vs ground bits).
You’ll only be using 1 cup of broth because the vegetables/fruit release SO much liquid! So less is more here, you’ll understand once your fauxghetti noodles soften.
Have a guest who is carb hungry and literally can’t live without? Too bad (kidding). Boil a separate pot of spaghetti noodles and mix them in to their fauxghtetti noodle bowl.
- 1 lb chicken sausage (any flavor you like), sliced into ¼" thick medallions
- 1 tbsp olive oil
- 2 package broccoli rabe, ends trimmed
- 2 parsnips, spiraled
- 1 large turnip , spiraled
- 1 apple, spiraled
- 3 garlic cloves, chopped
- 1 cup chicken broth
- ⅓ cup white wine (dry)
- 1 cup grated parmesan
- Salt & Pepper to taste
- First in a large pot over medium high heat brown your chicken sausage medallions. Once browned, remove and set aside.
- Next over medium heat add 1 tbsp olive oil to same large pot add your broccoli rabe, cover and let saute/steam for about 5 minutes.
- Once broccoli rabe has begun to soften, uncover, and add your garlic and saute for about 30 seconds. Add your chicken broth & white wine and bring to a low boil.
- Add your spiraled vegetables and fruit and lower heat to low and let your "fauxghetti" noodles simmer for about 4-7 minutes or until desired texture has been reached.
- Remove from heat, stir in your parmesan, salt & pepper to taste.