Delicious New Things

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
chicken stock
angel hair pasta
soy sauce.

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… 

dscf13811oh man. you wanna dive right into the picture don’t you? yes. you do. ::drool::


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Filed under Chicken, soup, Tastes Like Home, Wok-a-licious

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