Friday, December 10, 2010

Shirataki Noodles with Peanut sauce

I read about these 'miracle' noodles that were 20 calories in comparison to 120 calories for 'normal' noodles per serving except...they are made from tofu. However I still really liked them and so did Alex however I do NOT recommend using these noodles for non-Asian meals. The trick to feeding someone tofu noodles is to not tell them they are tofu noodles till about 15 mins into dinner :)

5 tbsp peanut butter
1/2 cup chicken stock
3 tbsp rice vinegar
5 cloves crushed garlic
4 tbsp soy sauce
1 1/2 tbsp brown sugar
1 tbsp Sriracha sauce (any hot sauce to you like)
3 tsp ground ginger
1 cup shredded carrots
1 cup broccoli
2 chicken breasts
1/2 cup green onions.
2 8-oz packets shiritaki noodles

You can find these noodles at whole foods in the tofu refrigerated section they are sort of pricey but worth it every once in a while. They must stay refrigerated until you are ready to use them.

So they sort of smell, but I swear if you do this they won't ...Open Shirataki Noodles. Drain, rinse and boil for 3 minutes, don’t get it on your hands. Boiling gets rid of the stench.

Once boiled drain the water and add to your chopped green onions in a mixing bowl.
Since I made this there are a few things I would adjust so my directions may not match my pictures exactly but trust me its  better this way. I would combine all 'sauce' ingredients (everything but noodles/veggies) to a microwave safe bowl/mixing cup.... Microwave for about 45 seconds, stir it up, and repeat if necessary to get a nice smooth peanut sauce.

Add about 3/4 of the sauce mixture to your veggies in a saucepan (big enough to add in your noodles later.)
I added everything in separately but I think making the sauce first is better
Meanwhile you will need to bake your chicken with some peanut sauce you can do this however you like, I used my deep covered baker. Take your raw chicken... (that is one breast butterflied) I recommend making two full breasts for meat eaters. Add your peanut sauce to cover...

I popped it in the  microwave for about 11 mins in the baker, you could also just bake in the oven, stove top however you want. 
Dunzo with the chicken, meanwhile add in your noodles/green onion mixture to your veggies after they have sauteed in the sauce for about 5 mins... Give it a toss for about 2 min, then serve with a side of chicken. You could also cut up the chicken and serve it mixed with the veggies.

Wednesday, November 24, 2010

Cheesey Tomatoes

I've made these tomatoes a few times in the past. I got the inspiration from the 'london broil line' at VT. If you don't know what that is, I feel sorry for you. Regardless, its an easy side dish that is filling and pretty healthy

1-2 Tbsp cheese (parm/Feta whatever)
Olive oil
3 large beef steak tomatoes (any large firm tomatoes)

Cut the tomatoes in half horizontally. Take out the excess seeds/juice from the tomatoes. These were very firm so there was not alot of deseeding/dejuicing necessary.

Before "deseeding/juicing

Line up the tomatoes on cookie sheet, sprinkle oregano, basil, pepper and olive oil.
Add a bit of cheese to the little natural pockets in the tomatoes.
Bake on 400 for about 20-25 minutes or until tomatoes look a bit wrinkly and the cheese is melted. You can also broil on lo for about 4 mins to get the top browned a bit more.

Baked Scallops

After an intense weekend in Miami, Monday called for a hearty healthy meal. I had bought a bag of huge frozen scallops awhile back but wasn't sure how to make them. I found a recipe for baked scallops that I adjusted a bit.

1/2 cup whole wheat seasoned bread crumbs (yes this exists)
1 tsp Paprika
1-2 tsp onion salt
4 cloves crushed garlic
1/2 tsp black pepper
1 tsp dried parsley (or fresh, whatever)
1 tbsp butter or margarine
1tbsp olive oil

Pat your defrosted and rinsed scallops dry, making sure they are completely dry.

Melt the butter in the microwave and then mix in the olive oil after the butter is thoroughly melted. Toss the scallops in the butter/oil mixture and add to baking dish, add the remaining butter/oil to the dish as well. It looks super buttery but trust me the 1tbsp of butter goes a longggg way when its mixed with olive oil. I would even do 1/2 a tbsp the next time I do it.

Mix the remaining ingredients into the same empty butter/oil dish. 

Sprinkle the breadcrumb mixture on top of the scallops in the baking dish.

Bake in preheated oven at 400 degrees for about 20-25 minutes or until scallops are firm.

This tasted as FANTASTIC as it looks.

Thursday, November 11, 2010

Steak Roll ups

I originally saw this on a blog strictly for crockpots. I adjusted a few things, added a veggie  but overall I would have to give the credit to the crockpot blog.
2 cups cheese (I use Gorgonzola/feta)- you definitely want to use a very pungent cheese, blue etc. 
4 cups thawed broccoli
2 lbs flat steak, I used Flank.
3 cups red wine
1 cup soy sauce
6 crushed garlic cloves
3 tbsp Worcestershire Sauce 

This is a really great recipe that is simple and definitely for a carnivore. I recommend marinating the meat overnight, however if you only have a few hours it will do fine.

Combine the red wine, soy sauce, Worshtershire and crushed garlic in a container for marinating, or big ziploc bag with the meat...Let  it marinate overnight in the fridge..
Take out the meat and lay it not toss the marinade...
 If you have a meat tenderizer use it at this step if you are still waiting for yours to arrive in the mail like I am, just fork the meat and create little slits with the your knife. Also cut the slab of meat into 4 strips...
The sprinkle on your cheese I also tried to stuff some cheese into the slits so when rolling it up all the cheese won't fall everywhere. It still will be a little messy but not as much if  you put the cheese into some slits.
 Then roll up the bad boys, not too tight... and toothpick through the bottom..

 Place them in the crockpot....Gently of course.
And now pour your marinade back over the meat..
Let cook on high for about an hour and 15 mins. When you lift the lid you will see the meat is no longer red..
 I would add in the veggies now, I used brocolli and I didn't want to add it too early on so they would brown and get too soggy, If you were adding carrots and potatoes you would definitely want to add them in the beginging.
Dump into your crockpot..
Let the brocolli cook for another 30 mins and soak up the yummy marinade, if the meat looks thoroughly cooked at this point you could turn down to low to cook the brocolli.
Then serve your yummyness.. ps take out the toothpicks..