Italian sausage and Shiritaki noodles dressed with garlic and butter
Last night we tried shirataki noodles they have 40 calories per bag and are made up of tofu and yam flour. They have a funny smell until you rinse them and cook them (don't overcook!) I like the shiritaki. You can load up on your topping and keep your caloric intake way down. I chopped two large garlic cloves and let them simmer slow in a TBS of butter (120 calories) and at the last moment added one diced fresh roma tomato and TBS of chopped onion and green pepper to go with the grilled italian sausage. Topped with pecorino romano. I added the green pepper and onion only to subtly remind me of classic sausage and pepper dish found in lower Manhattan. We were satisfied. (I snuck in some dried new mexican green chili powder for heat)
Gluten free chicken strips with white gravy and honey dijon dip
lunch today will be a kid classic... I pounded chicken tenders and removed the tendon. dressed with garlic powder, salt and cayenne dredged in sorghum flour. dipped in egg wash, and rolled in rice bread crumbs. I fry them in a cast iron skillet with grape seed oil for health and it has a high burning point too. and server with a white gravy.... made with 1 TBS sorghum flour and 1TBS butter for a roux add a couple of cups of milk and stir like hell. when it's thick add salt and plenty of pepper to taste. a white gravy is a basically a Bechamel sauce so i tossed a little pecorino Romano in there for flavor.
for kicks I made a dijon honey mustard sauce to there was a choice.
I will serve with a bird salad consisting of beets, cucumber, and avocado served over baby arugula and spinach with a store bought light blue cheese vinaigrette. The bird loves her salad. Normally I make a maple vinaigrette but we ran out of a crucial ingredient.
1 part maple syrup
1 part dijon
1 part red wine vinegar
3 parts grape seed oil - add slow and whisk away until it emulsifies.
No comments:
Post a Comment