After I made up the recipe from a memory of a podcast, I found one here.
Verdict? Lots of work, but delicious. Here are some process photos. I got the tofu to look like that by putting it in my sprayed nonstick Scanpan for about 4 minutes a side (only spray pan once).
0 Comments
Our family loves Thai takeout and a movie on a Saturday night. I wanted to have a healthier option, so I modified this recipe. 1/2 box w/w fettuccine noodles 1/2 lb mushrooms, sliced 2-3 field roast sausages 2 leeks, white & light green parts only, sliced 1 shallot, thinly sliced 2 c broccoli florets 2 carrots, peeled & sliced 2 cloves garlic, minced 1/4 c water 1 T soy sauce 1t maple syrup 1 1/2 t dark soy sauce or kecap manis Boil noodles according to package directions, then drain & rinse. Heat nonstick sauté pan on medium high flame.. Spray pan and cook mushrooms in batches and set cooked mushrooms aside in a bowl. it took me 3, depends on size of your pan. I use a 12" scanpan that's 3" deep. Then cook sausage pieces in batches and add to the mushrooms. Spray the pan again if necessary, then add the vegetables (carrot, broccoli, shallot, leek garlic) to the empty pan. Add the water if the vegetables seem to stick, and when they are crisp tender, add the soy sauces & maple syrup. Add the noodles, mushrooms and cooked sausage to the pan. Toss until everything is hot, adding more water if it seems too dry. One of the joys of Northern California living is the ability to have lunch outside in January. The salad pictured here contained black beans, lettuce, corn, peppers and tomatoes. I had to ask carefully when ordering, and I sent it back when it came with items I didn't know would be included. Instead of dressing I opted for a mix of mild and spicy salsas, also pictured. My dining companion had the salad as written on the menu, with dressing, chicken, avocado, cotija cheese and tortilla chips. I reckon I saved a few calories and enjoyed my lunch just as much.
I'm taking a couple of nutrition and healthy eating classes right now, and in one the instructor asked me to share my recipe for salad dressing. The hidden ingredient is in the lower right hand section of the photo - roasted garlic. I cut off a bit at the top of the garlic head and placed it upside down so it wouldn't roll.
For this dinner (served with cheeseless tofu lasagne) I roasted the vegetables on parchment paper with a quick and light spray of olive oil and a sprinkle of salt at 350 for about an hour (incidentally not quite enough for the potatoes and just right for the sun chokes, parsnips, sweet potatoes and garlic). Then I mashed a roasted garlic clove with the juice of a lemon, a pinch of salt and and pinch of cumin. Bingo! A fat free flavor full salad dressing. |
Never Miss a Post
Click here to subscribe. Archives
February 2016
Categories
All
|