Tonight I am making the shrimp fajitas that kate posted a week ago.
They are SO GOOD! LOL. I saved the like, 2 shrimps and cup of leftover veggies and had it over spaghetti squash that next night, cause DH got held at work till 2am, lol... SO tasty the next day, and way spicier. LOVE IT!
..but I'm changing it, lol.. Whole wheat pasta, no pre-seasoned cream cheese, and I'm only using 4oz and subbing in some milk too. I'll be adding zucchnini and squash, and some spaghetti squash as well. No evoo, only Pam, lol.. and not nearly that much cheese. I'll put a regular amt on DH's, but not on mine. I'm not a huge cheese fan.
We're having pork tenderloin tomorrow, so I need to remember to take that puppy outta the freezer and stick her in the marinade, from Skinny Taste!! Woot!
I'm leaning towards chicken marsala in the pressure cooker, with lots of extra shrooms. I think I'm going to try shirataki noodles, too - I'm fascinated by them.
Make sure you rinse the noodles well, Riddy. Way more than you think is necessary. It'll help with the texture/smell/taste. They are good though, once they are in other things!
Good to know, Kate. Thanks! I haven't had pasta in months, and while I don't really miss it, I just don't feel like spaghetti squash or mashed cauliflower today.
I'm leaning towards chicken marsala in the pressure cooker, with lots of extra shrooms. I think I'm going to try shirataki noodles, too - I'm fascinated by them.
When I made the shiritaki noodles, I use the thinnest ones. I rinse them in water till it runs clear. I then blot them completely dry. I put them in a pan with whatever seasonings I'm using for the dish they are to go with (asian, thai, italian, whatever..) and then dry-pan-cook them for a few mins, maybe 2. It makes them dry out like pasta would, and it also helps the flavor change to be more in line with what I'm eating.
Its a long process, but I can then eat an entire baggie!
I like that it's oval - easier for browning stuff. I could easily fit a whole chicken in there, although I've never done it. The bowl comes out and can go in the dishwasher - bonus!
I rinse and dry my shirataki noodles really well, then throw them into stir fry (veggies and/or chicken, seafood, etc) and make an Asian noodle bowl with stir fry sauce, hoisin, sriracha, oyster sauce - just mix and match, and top off with scallions and cilantro. Sometimes I top it with a poached egg.
Since it's cooked and served in a potent sauce, I don't really notice a weird flavor or anything.
It looks like this:
If the texture bothers you, you can also make crispy noodles by putting the rinsed and dried noodles over high heat and getting them a little brown with some olive oil spray.
Munchy - that 2nd picture looks YUM YUM. My belly is grumbling LOL.
Riddy - you have to definitely let me know how you like them. I like the ideas from kate and munchy to dry them and fry them up a bit to change the texture.....and I LOVE that pressure cooker. I've been contemplating buying one but just dont know which one and if I would use it that much.
When I made the shiritaki noodles, I use the thinnest ones. I rinse them in water till it runs clear. I then blot them completely dry. I put them in a pan with whatever seasonings I'm using for the dish they are to go with (asian, thai, italian, whatever..) and then dry-pan-cook them for a few mins, maybe 2. It makes them dry out like pasta would, and it also helps the flavor change to be more in line with what I'm eating.
Its a long process, but I can then eat an entire baggie!
I ordered some a few weeks ago and hadn't tried them yet. I guess I should.
I plan on making roasted chickpeas tonight. Not for dinner but I thought I would still share. I have never made these before but they sounded good. Anyone else ever try these?
KayNicole, I ate a lot of roasted chickpeas when I was doing South Beach. Roast them til they rattle - that's how you know they're fully dried out.
So I warmed up the shirataki noodles in a frying pan with a little basil EVOO, garlic powder, oregano and mixed herbs. The texture wasn't quite pasta, but they tasted good. I had wide ones; maybe I'll try the angel hair next time.
And my chicken marsala was delicious as usual.
Now I'm drinking a homemade ginger tea -
2 tablespoons minced fresh ginger
2 1/2 cups water
juice of 1/2 lime
1 1/2 tablespoons splenda
simmer the ginger & water for 6-10 minutes
stir in lime juice & splenda
Yum! I made a double batch, and will probably drink it all before bed. I LURRRRVE ginger!
I plan on making roasted chickpeas tonight. Not for dinner but I thought I would still share. I have never made these before but they sounded good. Anyone else ever try these?
