Wednesday, April 30, 2008
Peanut Chicken Salad
I'm always trying to think of good uses for the rotisserie chicken from Costco, which has to be the best $6 deal around. This time, I chopped up the chicken and made and Asian-style peanut salad with noodles.
-1 rotisserie chicken, chopped
-3 packages, shirataki noodles, par-boiled
-1/2 red onion, minced
-2 tb sesame seeds
-3 tb natural peanut butter
-3 tb dark soy
-2 tb warm water
-1 tb siracha
-1 tb agave nectar
-juice of 1 lime
-1 tb hoisin sauce
-a few cups of mixed greens
Combine all of the liquids and the sesame seeds to make a sauce. Mix the sauce into the chicken, onion and noodles. Serve over a bed of mixed greens.
-3 packages, shirataki noodles, par-boiled
-1/2 red onion, minced
-2 tb sesame seeds
-3 tb natural peanut butter
-3 tb dark soy
-2 tb warm water
-1 tb siracha
-1 tb agave nectar
-juice of 1 lime
-1 tb hoisin sauce
-a few cups of mixed greens
Combine all of the liquids and the sesame seeds to make a sauce. Mix the sauce into the chicken, onion and noodles. Serve over a bed of mixed greens.
Labels: chicken, homemade, lunch recipes, salad, shirataki noodles
Monday, March 31, 2008
Sesame Chicken Noodle Salad
Alexis wanted to do something different with our rotisserie chicken from Costco, so instead of making a standard, mayo-based chicken salad, she used shirataki noodles and made a spicy sesame/peanut sauce. It was a very tasty salad, served warm, hot or cold.
-1 rotisserie chicken, shredded
-4 packages shirataki noodles, par-boiled
-4 stalks celery, diced
-2 bell peppers, minced
-3 stalks green garlic, minced
-2 tb sesame seeds
-4 tb dark soy
-3 tb natural peanut butter
-2 tb rice vinegar
-2 tb sesame oil
-1 tb rooster sauce
-2 tb hoisin sauce
-1 tb garlic powder
Sautee the green garlic, celery and bell peppers in a bit of oil, seasoned with salt and pepper and sautee for a few minutes, until beginning to brown, but not yet soft. Mix the sesame seeds, dark soy, peanut butter, rice vinegar, sesame oil, rooster sauce, hoisin and garlic powder together until smooth, then mix with the sauteed veggies. Then add the boiled noodles and the chicken and mix until thoroughly incorporated.
-4 packages shirataki noodles, par-boiled
-4 stalks celery, diced
-2 bell peppers, minced
-3 stalks green garlic, minced
-2 tb sesame seeds
-4 tb dark soy
-3 tb natural peanut butter
-2 tb rice vinegar
-2 tb sesame oil
-1 tb rooster sauce
-2 tb hoisin sauce
-1 tb garlic powder
Sautee the green garlic, celery and bell peppers in a bit of oil, seasoned with salt and pepper and sautee for a few minutes, until beginning to brown, but not yet soft. Mix the sesame seeds, dark soy, peanut butter, rice vinegar, sesame oil, rooster sauce, hoisin and garlic powder together until smooth, then mix with the sauteed veggies. Then add the boiled noodles and the chicken and mix until thoroughly incorporated.
Labels: bell pepper, celery, chicken, dinner recipes, green garlic, homemade, salad, shirataki noodles
Thursday, March 13, 2008
Mustard Balsamic Salmon with Sesame Noodles
A healthy and flavorful weeknight meal.
Mustard Balsamic Salmon
-1 lb salmon filet
-1 tb whole grain mustard
-3 tb balsamic vinegar
Mix the mustard and the vinegar and pour over the salmon. Bake on 350 for about 15 minutes, until the fish flakes easily with a fork but is still moist.
Sesame Noodles
-3 packages shirataki noodles
-1/2 cucumber, seeded and thinly sliced
-1/4 red onion, thinly sliced
-1 tb sesame seeds
-2 tb peanut butter
-2 tb soy sauce
-2 tb hot water
-1 ts Siracha
-1 ts garlic powder
-3 cups spinach
-1 tb rice vinegar
-1 packet Splenda
Boil the noodles for about 2 minutes. Drain and set aside. Mix the peanut butter, soy and hot water until smooth. Add the siracha, garlic powder, rice vinegar, Splenda and sesame seeds and stir to combine. Combine the noodles, cucumber, red onion and sauce and stir to coat. Place noodles on a bed of spinach.
-1 lb salmon filet
-1 tb whole grain mustard
-3 tb balsamic vinegar
Mix the mustard and the vinegar and pour over the salmon. Bake on 350 for about 15 minutes, until the fish flakes easily with a fork but is still moist.
Sesame Noodles
-3 packages shirataki noodles
-1/2 cucumber, seeded and thinly sliced
-1/4 red onion, thinly sliced
-1 tb sesame seeds
-2 tb peanut butter
-2 tb soy sauce
-2 tb hot water
-1 ts Siracha
-1 ts garlic powder
-3 cups spinach
-1 tb rice vinegar
-1 packet Splenda
Boil the noodles for about 2 minutes. Drain and set aside. Mix the peanut butter, soy and hot water until smooth. Add the siracha, garlic powder, rice vinegar, Splenda and sesame seeds and stir to combine. Combine the noodles, cucumber, red onion and sauce and stir to coat. Place noodles on a bed of spinach.
Labels: dinner recipes, homemade, salmon, shirataki noodles, spinach
Wednesday, January 02, 2008
Spicy Noodles and Ground Turkey with Pickled Salad
For some reason, the people in Alexis' life like salads without lettuce better than those with. This is a delicious mixture of crisp, baby cucumbers, pickled asparagus and marinated artichoke hearts in a balsamic vinegarette.
We had some veggies that were gonna go bad soon and so Alexis whipped up a quick and tasty meal.
-4 carrots, peeled and cut in large chunks
-2 large zucchini halved and cut in 1/2 inch slices
-1 lb ground turkey
-2 packages shirataki noodles, boiled and drained
-2 tb soy sauce
-3 tb black bean garlic sauce
-1 tb chili garlic sauce
-1/2 onion, thinly sliced
Sautee the onion in a bit of olive oil and the soy sauce. Add the turkey and brown. Add all of the other ingredients, stir to combine, then cover and simmer until veggies are tender, stirring every once in a while.
-2 large zucchini halved and cut in 1/2 inch slices
-1 lb ground turkey
-2 packages shirataki noodles, boiled and drained
-2 tb soy sauce
-3 tb black bean garlic sauce
-1 tb chili garlic sauce
-1/2 onion, thinly sliced
Sautee the onion in a bit of olive oil and the soy sauce. Add the turkey and brown. Add all of the other ingredients, stir to combine, then cover and simmer until veggies are tender, stirring every once in a while.
Labels: carrot, dinner recipes, shirataki noodles, turkey, zuchinni
Tuesday, December 04, 2007
Spicy Noodles with Shrimp and Bok Choy
This dish is a weeknight standard for us, as it is healthy and takes no time to prepare.-2 packages shirataki noodles
-1/2 onion, thinly sliced
-1 tb chili garlic sauce
-1 tb soy sauce
-1 tb rice vinegar
-1 tb hoisin sauce
-1/2 lb shrimp
-1 can chicken broth
-4 bulbs baby bok choy, halved
Sautee the onions in a bit of oil until beginning to soften. Add the sauces, the broth and the drained noodles and simmer for a few minutes. Add the shrimp and the bok choy, cover and simmer a few more minutes, until shrimp are cooked through.
-1/2 onion, thinly sliced
-1 tb chili garlic sauce
-1 tb soy sauce
-1 tb rice vinegar
-1 tb hoisin sauce
-1/2 lb shrimp
-1 can chicken broth
-4 bulbs baby bok choy, halved
Sautee the onions in a bit of oil until beginning to soften. Add the sauces, the broth and the drained noodles and simmer for a few minutes. Add the shrimp and the bok choy, cover and simmer a few more minutes, until shrimp are cooked through.
Labels: bok choy, dinner recipes, homemade, shirataki noodles, shrimp
Sunday, December 02, 2007
Chicken Tetrazinni with Tomato and Cucumber Salad
Turkey Tetrazinni is a common dish for dealing with leftover turkey, but we didn't have turkey, we had a rotisserie chicken. This dish was tasty and filling and very easy to make.
Chicken Tetrazinni
-1 rotisserie chicken, shredded
-4 packages shirataki noodles, chopped
-2 cups peas
-1 cup heavy cream
-3 tb butter
-3 tb soy flour
-2 tb vermouth
-salt and pepper to taste
-1 cup shredded mild cheese
-1/2 cup shredded parmasean
-10 shallots, thinly sliced
-1 cup cream cheese
-2 eggs, beaten
Sautee the shallots in a bit of olive oil until soft. Place in a large bowl with the shredded chicken, eggs and the peas. Boil the shirataki noodles for 1 minute, drain and place in the bowl. In a sauce pot, make a roux with the butter and soy flour. Add the cream, the vermouth, the cream cheese and the salt and pepper and whisk until smooth. Simmer for several minutes, until thick. Add the sauce you just made and the shredded mild cheese to the bowl with the rest of the ingredients. Mix to thoroughly combine ingredients. Pour into a 9x13 greased baking dish and bake, covered with foil, on 400 for about 30 minutes. When it looks solidified, sprinkle the parm on top and bake, uncovered, for another 5 minutes or so, until the top is bubbly and brown.
-1 rotisserie chicken, shredded
-4 packages shirataki noodles, chopped
-2 cups peas
-1 cup heavy cream
-3 tb butter
-3 tb soy flour
-2 tb vermouth
-salt and pepper to taste
-1 cup shredded mild cheese
-1/2 cup shredded parmasean
-10 shallots, thinly sliced
-1 cup cream cheese
-2 eggs, beaten
Sautee the shallots in a bit of olive oil until soft. Place in a large bowl with the shredded chicken, eggs and the peas. Boil the shirataki noodles for 1 minute, drain and place in the bowl. In a sauce pot, make a roux with the butter and soy flour. Add the cream, the vermouth, the cream cheese and the salt and pepper and whisk until smooth. Simmer for several minutes, until thick. Add the sauce you just made and the shredded mild cheese to the bowl with the rest of the ingredients. Mix to thoroughly combine ingredients. Pour into a 9x13 greased baking dish and bake, covered with foil, on 400 for about 30 minutes. When it looks solidified, sprinkle the parm on top and bake, uncovered, for another 5 minutes or so, until the top is bubbly and brown.
Labels: chicken, cucumber, peas, shirataki noodles, tomatos
Sunday, September 30, 2007
Five-Spice Steak with Low-Carb Sesame Noodles
This easy weeknight meal is a nice play on the standard pan fried steak. This steak is seasoned with sesame oil and Chinese 5 spice which matches well with the earthiness of the sesame noodles.
Pan Fried 5-Spice Steaks
-2 NY strip steaks, trimmed
-1 ts Chinese 5-spice powder
-1 ts rice vinegar
-1 tb soy
-1 tb sesame oil
-1 ts chili powder
Combine all ingredients except steak and mix thoroughly. Marinate the steaks in the mixture for at least 20 minutes. Then pan fry for about 2 minutes on each side (for medium rare) in a mixture of butter and olive oil over medium heat.
Low Carb Sesame Noodles
-4 packages shirataki noodles, boiled for 2 minutes and drained
-3 scallions, thinly sliced in rounds
-2 baby cucumbers, peeled and cut in half rounds
-2 chili peppers, deseeded and thinly sliced
-1 handful fresh Thai basil, cut in chiffonade
-1 tb sesame seeds
Combine all ingredients except basil in a large bowl. Pour the sauce below over all of the ingredients and mix with your hands for a fork until the sauce coats the ingredients. It is easiest to do this when the noodles are warm. This dish can be served warm or at room temperature.
Sesame Sauce
-1/4 cup tahini
-juice of 1 lemon
-2 tb soy
-1/2 packet Splenda
-1 ts rooster sauce
-4 cloves garlic, minced
-2 stalks lemongrass, white parts only, minced
Thoroughly combine the above ingredients until smooth.
-2 NY strip steaks, trimmed
-1 ts Chinese 5-spice powder
-1 ts rice vinegar
-1 tb soy
-1 tb sesame oil
-1 ts chili powder
Combine all ingredients except steak and mix thoroughly. Marinate the steaks in the mixture for at least 20 minutes. Then pan fry for about 2 minutes on each side (for medium rare) in a mixture of butter and olive oil over medium heat.
Low Carb Sesame Noodles
-4 packages shirataki noodles, boiled for 2 minutes and drained
-3 scallions, thinly sliced in rounds
-2 baby cucumbers, peeled and cut in half rounds
-2 chili peppers, deseeded and thinly sliced
-1 handful fresh Thai basil, cut in chiffonade
-1 tb sesame seeds
Combine all ingredients except basil in a large bowl. Pour the sauce below over all of the ingredients and mix with your hands for a fork until the sauce coats the ingredients. It is easiest to do this when the noodles are warm. This dish can be served warm or at room temperature.
Sesame Sauce
-1/4 cup tahini
-juice of 1 lemon
-2 tb soy
-1/2 packet Splenda
-1 ts rooster sauce
-4 cloves garlic, minced
-2 stalks lemongrass, white parts only, minced
Thoroughly combine the above ingredients until smooth.
Labels: beef, homemade, shirataki noodles
Tuesday, September 04, 2007
Dinner at Home
Lemon Cucumber and Avocado Salad
Dressed with balsamic vinegar and seasoned with salt, this was a tasty, lettuce-free salad.
Thai Seafood Curry
Alexis likes to experiment with different ingredients in curries. Today she added roasted squash in an effort to thicken the sauce. It worked well and tasted great.
-10 scallops, halved
-15 shrimp, peeled and deveined
-2 packages shirataki noodles
-1 can coconut milk
-1/2 can water
-1 ts thai red curry paste
-1 lemongrass stalk, bruised and cut into 3 large pieces
-1 tb fish sauce
-juice of 1 lime
-2 small squash (with hard rinds) halved with seeds removed
-1 handful fresh basil
-1 onion, thinly sliced
-salt to taste
Roast the squash in a covered baking dish (or cookie sheet covered with foil) on 400 until soft--about 45 minutes. Boil the shirataki noodles for a minute, drain and set aside. Scoop flesh and set aside. Sautee the onion in a bit of olive oil until beginning to soften. Add the coconut milk, water, curry paste, lemongrass, fish sauce and shirataki noodles. Simmer for a few minutes. Roughly chop the squash flesh and add to the pan. Simmer for several minutes. Add the shrimp and scallops, cover and simmer for a few minutes, until seafood is just done. Remove lemongrass pieces. Season with salt, lime juice and basil and serve.
-15 shrimp, peeled and deveined
-2 packages shirataki noodles
-1 can coconut milk
-1/2 can water
-1 ts thai red curry paste
-1 lemongrass stalk, bruised and cut into 3 large pieces
-1 tb fish sauce
-juice of 1 lime
-2 small squash (with hard rinds) halved with seeds removed
-1 handful fresh basil
-1 onion, thinly sliced
-salt to taste
Roast the squash in a covered baking dish (or cookie sheet covered with foil) on 400 until soft--about 45 minutes. Boil the shirataki noodles for a minute, drain and set aside. Scoop flesh and set aside. Sautee the onion in a bit of olive oil until beginning to soften. Add the coconut milk, water, curry paste, lemongrass, fish sauce and shirataki noodles. Simmer for a few minutes. Roughly chop the squash flesh and add to the pan. Simmer for several minutes. Add the shrimp and scallops, cover and simmer for a few minutes, until seafood is just done. Remove lemongrass pieces. Season with salt, lime juice and basil and serve.
Labels: avocado, cucumber, dinner recipes, homemade, salad, scallops, seafood, shirataki noodles, shrimp, squash, thai
Sunday, August 05, 2007
Breakfast at Home
Leftover Shortribs
Eaten with your fingers the morning after, these short ribs are a surprisingly delicious breakfast.
Leftover Sesame Noodles
These aren't quite as good in the morning because they've been in the fridge all night, and these should really be eaten at room temperature for the flavors to come out.
Labels: beef, leftovers, shirataki noodles
Saturday, August 04, 2007
Dinner at Home
Pea Shoots with Garlic
Alexis cooked these a bit too long and she didn't add enough salt, so what can be a standout dish was a fairly lackluster, unfortunately.
-1 lb pea shoots
-1 tb rice vinegar
-1 tb rice wine
-salt to taste
-1 head garlic, minced
Sautee the garlic in a little olive oil until just beginning to brown. Add the other ingredients and sautee until tender, but still bright green. You can see from the color in this picture that these were cooked too long.
-1 tb rice vinegar
-1 tb rice wine
-salt to taste
-1 head garlic, minced
Sautee the garlic in a little olive oil until just beginning to brown. Add the other ingredients and sautee until tender, but still bright green. You can see from the color in this picture that these were cooked too long.
Spicy Sesame Noodles with Pickled Cucumbers
This very tasty noodle salad is served at room temperature. Usually rice noodles are used for such a dish, but we substituted shirataki noodles with great success for a low carb option.
-6 packages shirataki noodles, boiled for 1 minutes and drained
-1 red pepper, julienned
-1 handful fresh cilantro, chopped
-1 tb sesame seeds
Sauce:
-3 tb dark soy sauce
-2 tb Chinese black vinegar
-1/3 cup tahini or sesame paste
-1 tb chili powder
-8 cloves garlic
-1 inch nub of grated ginger
-1 packet Splenda
Puree all of the above sauce ingredients in a food processer until smooth.
Pickled Cucumbers
-5 baby cucumbers, peeled, halved and cut in 1/2 rounds
-3 tb rice vinegar
-1 ts chili powder
-1 packet Splenda
Mix the chili powder, vinegar and Splenda together and pour over the cucumbers in a shallow bowl. Occasionally, stir and spoon the vinegar mixture collecting at the bottom of the bowl over the cucumbers. Leave for at least an hour, then drain off the excess vinegar.
To Make the Salad:
Place the drained noodles in a large mixing bowl. Add the sauce paste and mix into noodles thoroughly with your hands until fully incorporated. Add the remaining ingredients and continue to mix with your hands until the cucumbers, cilantro, sesame seeds and red pepper are evenly studded throughout the noodles. In my experience, you really do have to use your hands for this.
-1 red pepper, julienned
-1 handful fresh cilantro, chopped
-1 tb sesame seeds
Sauce:
-3 tb dark soy sauce
-2 tb Chinese black vinegar
-1/3 cup tahini or sesame paste
-1 tb chili powder
-8 cloves garlic
-1 inch nub of grated ginger
-1 packet Splenda
Puree all of the above sauce ingredients in a food processer until smooth.
Pickled Cucumbers
-5 baby cucumbers, peeled, halved and cut in 1/2 rounds
-3 tb rice vinegar
-1 ts chili powder
-1 packet Splenda
Mix the chili powder, vinegar and Splenda together and pour over the cucumbers in a shallow bowl. Occasionally, stir and spoon the vinegar mixture collecting at the bottom of the bowl over the cucumbers. Leave for at least an hour, then drain off the excess vinegar.
To Make the Salad:
Place the drained noodles in a large mixing bowl. Add the sauce paste and mix into noodles thoroughly with your hands until fully incorporated. Add the remaining ingredients and continue to mix with your hands until the cucumbers, cilantro, sesame seeds and red pepper are evenly studded throughout the noodles. In my experience, you really do have to use your hands for this.
Korean-Inspired Short Ribs
Once we discovered we could make these in the broiler, we were hooked. You can only get the thin-cut shortribs at Asian grocery stores, we've found. Costco does carry these cross cut ribs, but they are about twice as thick and don't cook up as nicely, getting charred well before the inside is cooked. We broil these on high for about 5 minutes on each side and we make sure to use a rack inside a rimmed cookie sheet so that the copious amount of fat the drips off is caught and doesn't start to burn in the oven.
Marinade for 2 lbs short ribs:
-1/2 cup dark soy
-3 packets Splenda
-1 Tb granulated garlic
-1/8 cup rice vinager
-1/tb chili powder
-1 Tb sesame oil
-1 in nub fresh ginger, grated
Marinate for at least 4 hours and up to 24 hours.
-1/2 cup dark soy
-3 packets Splenda
-1 Tb granulated garlic
-1/8 cup rice vinager
-1/tb chili powder
-1 Tb sesame oil
-1 in nub fresh ginger, grated
Marinate for at least 4 hours and up to 24 hours.
Plum Tart with Freshly Whipped Vanilla Cream
This tart was tart, but in a good way. We aren't too fond to too-sweet desserts, so the acidity of the plums suits us well. This is a perfect dinner party dessert because it takes only minutes to prepare, contains only 3 ingredients and everyone loves it. You can use any kind of fruit that's in season.
-8 plums, sliced
-1 cup flour
-1 stick butter
Cut the cold butter into chunks and work it into the flour with your hands until the mixture resembles course corn meal. Form into a ball by adding a touch of water and smooshing--in summer, you should be able to form the dough into a ball with no water at all, in winter it might take a couple of tablespoons. Press the dough into a greased pie pan and prebake on 400 for 10 minutes, until the edges are just beginning to get a bit of color. Pour in the sliced fruit and put back in the oven. Bake for 45 minutes to an hour, until the fruit is soft and bubbly and the crust is golden brown. Serve with ice cream or freshly whipped cream.
-1 cup flour
-1 stick butter
Cut the cold butter into chunks and work it into the flour with your hands until the mixture resembles course corn meal. Form into a ball by adding a touch of water and smooshing--in summer, you should be able to form the dough into a ball with no water at all, in winter it might take a couple of tablespoons. Press the dough into a greased pie pan and prebake on 400 for 10 minutes, until the edges are just beginning to get a bit of color. Pour in the sliced fruit and put back in the oven. Bake for 45 minutes to an hour, until the fruit is soft and bubbly and the crust is golden brown. Serve with ice cream or freshly whipped cream.
Labels: beef, cucumber, homemade, pea shoots, plums, shirataki noodles
Monday, July 30, 2007
Dinner at Home
Since Alexis came down with a cold and was trying to avoid giving it to Giao, we had a hot pot for dinner. This way, all the ingredients were boiled in between Alexis' prep and Giao's mouth.
Thinly Sliced Porterhouse and Shrimp
These tasty morsels were boiled in an oniony, garlicky, chicken broth. Then they were dipped in a variety of sauces: worcestershire, mustard, tartar sauce, chili-garlic-soy sauce, wasabi mayo and horseradish.
The Bubbling Broth
The Soup
After most of the meats and shrimp have been cooked and eaten, we add a couple of eggs, 1 package of shirataki noodles, about 1/2 ln of spinach and the leftover meats and shrimp to the broth to make a tasty soup.
Thinly Sliced Porterhouse and Shrimp
These tasty morsels were boiled in an oniony, garlicky, chicken broth. Then they were dipped in a variety of sauces: worcestershire, mustard, tartar sauce, chili-garlic-soy sauce, wasabi mayo and horseradish.
The Bubbling Broth
The Soup
After most of the meats and shrimp have been cooked and eaten, we add a couple of eggs, 1 package of shirataki noodles, about 1/2 ln of spinach and the leftover meats and shrimp to the broth to make a tasty soup.
Labels: beef, eggs, homemade, seafood, shirataki noodles, shrimp, soup, spinach
Tuesday, May 29, 2007
Dinner at Home
Shrimp, Noodles and Brocolli in Spicy Broth
A favorite, super-easy, weeknight meal. And very healthy, made with very little added fat.
-3 packages shirataki noodles, par boiled for 2 minutes
-1 lb shrimp, peeled
-1 onion, thinly sliced
-10 cloves garlic, peeled and minced
-1 lb brocolli flowerettes
-3 cans chicken broth
-2 tb soy sauce and chili garlic sauce
-1 tb fish sauce, rice vinegar, oyster sauce
Sautee the onions and garlic in a bit of olive oil, the soy sauce and the chili sauce. When onions begin to soften, add the noodles and stir to coat. Then add the broth and the rest of the sauces and simmer, covered for 20 mintutes or so. Add the shrimp and brocolli and cook until both are tender, just a couple of minutes.
-1 lb shrimp, peeled
-1 onion, thinly sliced
-10 cloves garlic, peeled and minced
-1 lb brocolli flowerettes
-3 cans chicken broth
-2 tb soy sauce and chili garlic sauce
-1 tb fish sauce, rice vinegar, oyster sauce
Sautee the onions and garlic in a bit of olive oil, the soy sauce and the chili sauce. When onions begin to soften, add the noodles and stir to coat. Then add the broth and the rest of the sauces and simmer, covered for 20 mintutes or so. Add the shrimp and brocolli and cook until both are tender, just a couple of minutes.
Labels: brocolli, dinner recipes, homemade, shirataki noodles, shrimp
Monday, April 30, 2007
Dinner at Home
Shrimp, Noodles and Veggies in Spicy Broth
Easy and very healthy.
-1 packages shirataki noodles, pre-boiled
-1 lb shrimp, peeled and cleaned
-1 block firm tofu, pressed
-2 heads brocolli, cut in flowerettes
-1 onion, thinly sliced
-10 cloves garlic, peeled and roughly chopped
-1 handful fresh basil leaves
-1 handful fresh cilantro leaves
-2 tb each soy sauce, chili garlic sauce, oyster sauce, fish sauce
-2 cans chicken broth
Sautee the onions and garlic in the soy and chili garlic sauces for a few minutes. Add the tofu and stir to coat. Add the chicken broth, sauces, and noodles, cover and simmer for 20 minutes. Add the brocolli and shrimp and simmer until shrimp are pink. Add the cilantro and basil, stir and serve.
-1 lb shrimp, peeled and cleaned
-1 block firm tofu, pressed
-2 heads brocolli, cut in flowerettes
-1 onion, thinly sliced
-10 cloves garlic, peeled and roughly chopped
-1 handful fresh basil leaves
-1 handful fresh cilantro leaves
-2 tb each soy sauce, chili garlic sauce, oyster sauce, fish sauce
-2 cans chicken broth
Sautee the onions and garlic in the soy and chili garlic sauces for a few minutes. Add the tofu and stir to coat. Add the chicken broth, sauces, and noodles, cover and simmer for 20 minutes. Add the brocolli and shrimp and simmer until shrimp are pink. Add the cilantro and basil, stir and serve.
Labels: brocolli, shirataki noodles, shrimp, tofu
Tuesday, April 10, 2007
Dinner at Home
Spicy Shrimp with Baby Bok Choy and Shirataki Noodles
Tasty, spicy and very healthy.
-1 lb tiger prawns
-5 baby bok choy, halved
-2 packages shirataki noodles
-3 cloves garlic, minced
-1 tb chili garlic sauce
-1 tb hoisin
-3 tb soy sauce
-1 tb rice vinager
-1 can chicken broth
Boil the noodles for 2 minutes, drain and set aside. Sautee the garlic in the a bit of olive oil until beginning to brown. Add the soy and chili garlic sauce and sautee another minute. Add everything except for the prawns and bok choy and simmer for 10 minutes. Add the bok choy and cover. Simmer for 2 minutes. Add the shrimp and cook until shrimp are just cooked through.
-5 baby bok choy, halved
-2 packages shirataki noodles
-3 cloves garlic, minced
-1 tb chili garlic sauce
-1 tb hoisin
-3 tb soy sauce
-1 tb rice vinager
-1 can chicken broth
Boil the noodles for 2 minutes, drain and set aside. Sautee the garlic in the a bit of olive oil until beginning to brown. Add the soy and chili garlic sauce and sautee another minute. Add everything except for the prawns and bok choy and simmer for 10 minutes. Add the bok choy and cover. Simmer for 2 minutes. Add the shrimp and cook until shrimp are just cooked through.
Labels: bok choy, dinner recipes, homemade, shirataki noodles, shrimp
Monday, March 19, 2007
Dinner at Home
Shrimp Coconut Curry
A quick weeknight curry that probably would have been better if I hadn't tried to use the leftover root vegetables.
-15 shrimp, peeled
-2 packages shirataki noodles, boiled for 2 minutes and drained
-2 cups leftover roasted root vegetables
-4 scallions, chopped
-1 handful fresh basil leaves
-1 can coconut milk
-cloves garlic, minced
-1 tb thai red chili paste
-salt to taste
-juice of 1/2 lime
Sautee the garlic in a bit of olive oil. When brown, add the coconut milk and chili paste. Dissolve chili paste and add noodles and root vegetables. Simmer for 5 or 10 minutes. Add the shrimp and cook until just cooked through. Add the scallions and basil. Cook for one minutes. Add the lime juice, stir and serve.
-2 packages shirataki noodles, boiled for 2 minutes and drained
-2 cups leftover roasted root vegetables
-4 scallions, chopped
-1 handful fresh basil leaves
-1 can coconut milk
-cloves garlic, minced
-1 tb thai red chili paste
-salt to taste
-juice of 1/2 lime
Sautee the garlic in a bit of olive oil. When brown, add the coconut milk and chili paste. Dissolve chili paste and add noodles and root vegetables. Simmer for 5 or 10 minutes. Add the shrimp and cook until just cooked through. Add the scallions and basil. Cook for one minutes. Add the lime juice, stir and serve.
Fresh Blackberries with Freshly Whipped Cream
Labels: dinner recipes, homemade, shirataki noodles, shrimp, thai
Wednesday, March 07, 2007
Dinner at Home
Shrimp Scampi with Roasted Asparagus
Tasty, healthy and fast.
-1 lb shrimp, peeled
-1 lb asparagus, cut in 1 inch pieces
-2 packages shirataki noodles, boiled for 2 minutes and drained
-juice of 1/2 lime
-salt and pepper to taste
-1/4 cup grated parmasean
-8 cloves garlic, minced
-3 scallions, cut in thin rounds
Roast the asparagus pieces (seasoned with salt and pepper) on a cookie sheet on 375 until tender. At the same time, sautee the onions and garlic in a bit of olive oil until just beginning to color. Add the pre-boiled shirataki noodles (boiling removes the fishy odor) and continue to saute with the scallions and onion. Season with salt and pepper. Add the shrimp and cover. Cook for about 2 or 3 minutes, until the shrimp are just pink. Add the lime juice and the asparagus and mix thoroughly. Sprinkle with parmasean and serve.
-1 lb asparagus, cut in 1 inch pieces
-2 packages shirataki noodles, boiled for 2 minutes and drained
-juice of 1/2 lime
-salt and pepper to taste
-1/4 cup grated parmasean
-8 cloves garlic, minced
-3 scallions, cut in thin rounds
Roast the asparagus pieces (seasoned with salt and pepper) on a cookie sheet on 375 until tender. At the same time, sautee the onions and garlic in a bit of olive oil until just beginning to color. Add the pre-boiled shirataki noodles (boiling removes the fishy odor) and continue to saute with the scallions and onion. Season with salt and pepper. Add the shrimp and cover. Cook for about 2 or 3 minutes, until the shrimp are just pink. Add the lime juice and the asparagus and mix thoroughly. Sprinkle with parmasean and serve.
Labels: asparagus, dinner recipes, homemade, shirataki noodles, shrimp
Monday, January 01, 2007
Dinner at Home
Steamed Mahi Mahi, Chili Edamame and Sesame Noodles with Quick Pickled Cucumbers
A quick meal with many components.
A quick meal with many components.
Steamed Mahi Mahi
-2 mahi mahi filets
-1 tb oyster sauce
-1 tb soy sauce
-1 tb hoisin sauce
Stir the sauces to combine and coat the filets with the mixture. Steam fish for 5 minutes, or until the flesh flakes with a fork.
Chili Edamame:
-3 cups frozen edamame, pre-cooked
-2 tb chili garlic sauce
-2 tb soy sauce
Sautee all ingredients over medium heat until edamame are heated throughout.
Sesame Noodles:
-2 packages shirataki noodles, boiled and drained
-1 tb soy sauce
-1 ts sesame oil
-1 ts sesame seeds
Stir all to combine.
Quick Pickled Cucumbers:
-1 cucumber, peeled, seeded and sliced
-2 tb rice vinegar
-1 packet Splenda
-1 ts chili powder
-1 ts black sesame seeds
Combine all ingredients except sesame seeds and let marinate for 30 minutes. Drain cucumbers and stir in sesame seeds.
-2 mahi mahi filets
-1 tb oyster sauce
-1 tb soy sauce
-1 tb hoisin sauce
Stir the sauces to combine and coat the filets with the mixture. Steam fish for 5 minutes, or until the flesh flakes with a fork.
Chili Edamame:
-3 cups frozen edamame, pre-cooked
-2 tb chili garlic sauce
-2 tb soy sauce
Sautee all ingredients over medium heat until edamame are heated throughout.
Sesame Noodles:
-2 packages shirataki noodles, boiled and drained
-1 tb soy sauce
-1 ts sesame oil
-1 ts sesame seeds
Stir all to combine.
Quick Pickled Cucumbers:
-1 cucumber, peeled, seeded and sliced
-2 tb rice vinegar
-1 packet Splenda
-1 ts chili powder
-1 ts black sesame seeds
Combine all ingredients except sesame seeds and let marinate for 30 minutes. Drain cucumbers and stir in sesame seeds.
Labels: edamame, fish, homemade, shirataki noodles
Saturday, December 09, 2006
Dinner at Home
Fish Curry
A quick, mahi mahi red curry.
-2 packages shirataki noodles, pre boiled for 2 minutes, drained
-1 head brocolli, cut into flowerettes
-1 can chickpeas, drained, 1/2 smashed
-1 large bell pepper, julienned
-1 onion, thinly sliced
-1 head garlic, cloves peeled and minced
-2 ts red curry paste
-1 can coconut milk
-2 mahi mahi filets, cubed
-salt to taste
Sautee the onions, peppers and garlic in a bit of olive oil. Add the chickpeas, noodles, coconut milk and curry paste and simmer for 20 minutes. Season to taste. Add the fish and the brocolli and simmer until fish is flaky.
-1 head brocolli, cut into flowerettes
-1 can chickpeas, drained, 1/2 smashed
-1 large bell pepper, julienned
-1 onion, thinly sliced
-1 head garlic, cloves peeled and minced
-2 ts red curry paste
-1 can coconut milk
-2 mahi mahi filets, cubed
-salt to taste
Sautee the onions, peppers and garlic in a bit of olive oil. Add the chickpeas, noodles, coconut milk and curry paste and simmer for 20 minutes. Season to taste. Add the fish and the brocolli and simmer until fish is flaky.
Labels: homemade, seafood, shirataki noodles
Sunday, November 19, 2006
Dinner at Home
We had a very carby pre-dinner snack...
Kraft Mac n' Cheese
Mmm, mmm, good.
Low Carb Turkey Tetrazinni
We had to use the leftovers from Thanksgiving, and Alexis remembered her mom used to make Turkey Tetrazinni. We attemped a low carb version.
Kraft Mac n' Cheese
Mmm, mmm, good.
Low Carb Turkey Tetrazinni
We had to use the leftovers from Thanksgiving, and Alexis remembered her mom used to make Turkey Tetrazinni. We attemped a low carb version.
-2 cups leftover, chopped turkey
-4 packages shirataki noodles
-1 cup shredded cheddar
-1/2 cup grated parmasean
-20 pearl onions, peeled and halved
-1/2 cup leftover gravy
-2 cups cream
-3 sprigs thyme, leaves only
-salt and pepper to taste
Boil the shirataki noodles for a few minutes, drain and set aside. In a saucepan, sautee the onions in a bit of olive oil until carmelized. Add the gravy and the cream and stir until smooth. Add the thyme, salt and pepper and simmer for a few minutes, until the sauce thickens slightly. Mix the sauce, the cheddar, the turkey and the noodles in a large bowl and then pour the mixture into a large baking dish. Sprinkle the parmasean evenly on top and bake in a 350 oven until the parmasean is golden and bubbly.
-4 packages shirataki noodles
-1 cup shredded cheddar
-1/2 cup grated parmasean
-20 pearl onions, peeled and halved
-1/2 cup leftover gravy
-2 cups cream
-3 sprigs thyme, leaves only
-salt and pepper to taste
Boil the shirataki noodles for a few minutes, drain and set aside. In a saucepan, sautee the onions in a bit of olive oil until carmelized. Add the gravy and the cream and stir until smooth. Add the thyme, salt and pepper and simmer for a few minutes, until the sauce thickens slightly. Mix the sauce, the cheddar, the turkey and the noodles in a large bowl and then pour the mixture into a large baking dish. Sprinkle the parmasean evenly on top and bake in a 350 oven until the parmasean is golden and bubbly.
Labels: homemade, leftovers, shirataki noodles, turkey
Monday, October 30, 2006
Dinner at Home
Coconut Noodles with Brocolli and Shrimp
A quick meal made rich with the addition of coconut milk.
A quick meal made rich with the addition of coconut milk.
-2 packages shirataki noodles
-12-15 smallish shrimp, peeled
-1 head brocolli, cut into flowerettes
-4 cloves garlic, minced
-1/2 onion, thinly sliced
-2 tb soy sauce
-1 can coconut milk
-2 tb chili garlic sauce
-1 ts fish sauce
-1 tb hoisin
Sautee the onions and garlic in the soy and chili garlic sauce for a few minutes. Add the coconut milk, the noodles and the rest of the seasonings and simmer for 20 minutes. Add the brocolli and simmer until tender. Add the shrimp and remove from heat when shrimp are almost cooked through.
Serves 2 big eaters.
-12-15 smallish shrimp, peeled
-1 head brocolli, cut into flowerettes
-4 cloves garlic, minced
-1/2 onion, thinly sliced
-2 tb soy sauce
-1 can coconut milk
-2 tb chili garlic sauce
-1 ts fish sauce
-1 tb hoisin
Sautee the onions and garlic in the soy and chili garlic sauce for a few minutes. Add the coconut milk, the noodles and the rest of the seasonings and simmer for 20 minutes. Add the brocolli and simmer until tender. Add the shrimp and remove from heat when shrimp are almost cooked through.
Serves 2 big eaters.
Labels: dinner recipes, homemade, seafood, shirataki noodles
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