i have made plenty of progress with this “one new recipe (at least) every week” thing I said I’d do and twice in a row the results have been spectacular. First, I made spaghetti and meatballs with spaghetti squash instead of pasta and it was DIVINE. and scraping out the little squash ribbons is fun. and i know saying that confirms your suspicions about what a geek i really am, but Erik and I attacked both halves with a fork each and scraped scraped scraped. well actually it was more scrape scrape stuff a little squash in our mouths scrape scrape some more eat a little bit, etc. but one little squash makes a lot of “pasta,” you know? all you have to do is cut it in half, scrape out the seeds, brush a little oil on top, maybe salt and pepper it if you’d like, and roast it cut side down for about 30-45 minutes. i made my meatless spaghetti sauce, a loaf of crusty garlic bread, and my wicked awesome meatballs (and fresh grated parmesan) and there you go. a delicious meal we were fighting over for seconds.
one thing I tried last night that was REALLY REALLY super awesome was a Family Circle recipe I yanked (and tweaked) for “Asian Inspired Noodles.”
For this, you need:
boneless skinless chicken breasts (yes we eat a lot of chicken)
sugar snap peas (which i love and could eat by the truckload)
thinly sliced mushrooms
thin strips of orange bell pepper
minced garlic cloves
microplane grated pile of fresh ginger
angel hair pasta
I prepared my chicken breasts the same way i always do: oiled, salted and peppered, and baked in the oven. these i ended up slicing into thin strips and setting aside.
In some heated oil, I quick-sauted the onions, mushrooms, carrots, bell pepper, peas, garlic and ginger. Took this out of the pot, onto a plate. set it aside.
I put some chicken stock in the pot to boil. added the angel hair, and cooked until it was done. Added back the chicken and the vegetables, gave it a decent dousing in soy sauce, and warmed that through.
Plated it in shallow bowls with fresh cilantro on top and put a nice, crispy organic frozen vegetable eggroll cooked crispy and not-greasy in the oven at 400.
this was DELICIOUS. and relatively low fat, too, i believe (minus the eggroll part) because i didn’t use a lot of olive oil on my chickens or while sauteing the veg. i HIGHLY suggest someone try this out. You will not regret it…
oh man. you wanna dive right into the picture don’t you? yes. you do. ::drool::