My mom and I had extra Bechamel sauce from our crepe dinner the other night so we devised a genius plan to consume the leftovers. I’ve blogged about Shirataki noodles before, they’re a super low calorie pasta replacement which are as good as whatever you serve them with. We had a bag of them in the fridge along with extra chunked ham and frozen peas/carrots. My mom cooked dinner so I don’t have eyewitness or first hand details on the process but the basic idea is that we had shirataki noodles with swiss cheese bechamel sauce, ham, peas and carrots. I believe my mom just toss everything in a saucepan and warmed it up together. I would imagine the frozen veggies were microwaved before their union with the cheesy sauce. I came in near the end, tasted the sauce and claimed it needed extra swiss cheese. An additional cup of shredded swiss cheese was added. Here are a few tips assuming you decide to try my stuffed crepe dinner recipe, resulting in a cup of leftover bechamel sauce which you think would go well with some pasta:
* Be careful about adding liquids to the sauce, my mom was concerned that it would be too thick. Our dinner was almost a noodle soup (she added milk).
* Don’t worry about measuring anything its pasta… with sauce… make it your own!
* The sauce is a great base for almost any flavors so don’t feel restricted by anything I say, use whatever vegetables, meats or cheeses you prefer.
*Adding some spices/herbs to compliment your ingredients would be a great idea, we just stuck with salt and pepper though.
As always, here are the editor’s (yes, that’s me) picks from the photo shoot: