What's for Dinner, Wed., Sept. 3, 2014

[NJCher]

Shirataki noodles? !!

I'm excited to have found them in my supermarket. This is "pasta" made from tofu and it's no-wheat and low glycemic. Gluten-free, too, says the package.



I'm thinking about a broccoli-cherry tomato dish using my shirataki noodles.


Cher

[cbayer]

1. I have completely cleaned out the fridge in anticipation of guests arriving tomorrow.

We had a very good potato/ham/cheese pie , using a variety of cheeses that needed to go.

And I braised all the carrots and celery that were left.

And it's emptY!!

I have planned some great menus for the next week and will hit the grocery tomorrow after the train station.

Looking forward to all my incoming guests.

Hope your noodles are good!

[greatauntoftriplets]

2. Hamburger on a pretzel bun.

Salad.

[NJCher]

3. I am so excited!

It's been so long since I have had pasta!! And now, to think, my local supermarket carries this "pasta" and I can have it and still stay away from wheat! I am so thrilled!

We are big pasta eaters in this household. In fact, that is the business the RG is in--he is an executive for the world's largest pasta company! What an irony that there is pasta pasta everywhere and I can't have any of it.

But now I can, yay!

I found my recipe. Here it is, and I'm also going to do some chicken breasts, maybe in lemon and capers:


Roasted Broccoli and Tomato Summer Pasta Skillet
YIELD: 4 PREP TIME: 20 Minutes COOK TIME: 20 Minutes TOTAL TIME: 40 Minutes
Ingredients:
1 head broccoli, cut into long strips along the stems
1 pint Cherry Tomatoes, halved
1 cup Parmesan Cheese, shredded
1/2 cup Vegetable or Chicken Broth
1 1/2 cup Cavatelli Pasta, or other short pasta like Orechiette
1/4 cup Olive Oil
Salt and Pepper
1/4 tsp Red Pepper Flakes
1 clove Garlic, minced

Directions:
Preheat oven to 400 degrees. Toss to coat the broccoli in olive oil, salt and pepper, red pepper flakes and garlic. Roast until they start to brown and become fork tender, about 12-15 minutes. Turn frequently as they cook. Remove from oven and allow to cool. Set aside.
While the broccoli is roasting, bring water to a boil in a medium sauce pan and cook pasta according to package directions. Drain pasta.
In sauce pan or skillet, heat chicken broth and slowy whisk in parmesane cheese until it begins to melt and make a light sauce. Toss in drained pasta and roasted broccoli and tomato. Turn gently and incorporate all ingredients. Serve immediately.

Oh, I wanted to also show what the pasta actually looks like in its wrapper:



But you can see from the pic above, it looks just like regular pasta when it's in a bowl.


Cher

oh and p.s., I was able to buy a package that said it uses non-GMO tofu.

[demtenjeep]

6. are you gluten free?

Barrilla makes a GF pasta. Hubby is allergic to Wheat. We have found corn or rice pasta but Barrilla has been the best so far. They make a lasagna a Penne and spaghetti noodle. Hubby says it is pretty comparable to regular pasta.

[Erich Bloodaxe BSN]

4. Just finished

teriyaki beef and mac and cheese. The mac was some frozen stouffer's thing leftover from when housemate's nice and nephew were visiting, with absolutely no flavour; I ended up pouring more of the teriyaki sauce on it too.

Depending on the weather, I think we'll be grilling hotdogs tomorrow, or doing something with potatoes if it's rainy.

[Galileo126]

5. Something to do with scallops

They are larger than bay scallops, smaller than diver scallops. So maybe with sun-dried tomatoes, shallots, white wine? Over pasta? Not sure yet. I won't be able to chow until after 9pm (PDT), so I'll have plenty of time to come up with something.



ps: Beautiful day here atop Mt. Wilson!