Food Flight

An aviator's culinary adventures

Leftovers Creation January 23, 2010

Filed under: Dinner,Pasta — flyingbubble @ 4:33 pm
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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:

 

Holy Guacamole! October 18, 2009

Filed under: Snacks,Vegetarian — flyingbubble @ 9:51 pm
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My roomie Desiree was flipping through my Hungry Girl cookbook and found a guacamole recipe.  She excitedly asked if we could try making it sometime so we brought the cookbook on our shopping trip today in order to grab the ingredients on the way home.  (wow that was long sentence..)  This dip was a little hard to prepare, I would highly recommend getting a potato masher if you plan on making this more than once.  That aside, it really does taste like regular guacamole and its really good!  We ate it with some Guiltless Gourmet Baked Corn Tortilla Chips for an after dinner snack alongside freshly baked chocolate chip cookies.  There’s some serious talent for matching food flavors in this house!! 🙂  The recipe makes a fairly large amount of this dip (about two cups, more if you add extra onions and tomatoes like I did).  I added the optional cilantro, which I would highly recommend and next time I’ll try the jalapenos, we just didn’t have any tonight.  Definitely give this dip a try sometime!!!

INGREDIENTS:

One 15 oz can early (young) peas, drained

1/2 cup mashed avocado (about 1 medium-small avocado’s worth)

1/3 cup chopped cherry or grape tomatoes

1/4 cup finely chopped onion

1/4 cup plain fat-free Greek yogurt

4 teaspoons lime juice

1/2 teaspoon chopped garlic

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon ground cumin

1/8 teaspoon chili powder

Additional salt and pepper to taste

Optional: chopped fresh cilantro, chopped jalapenos

DIRECTIONS:  Place peas in a medium bowl and mash thoroughly with a potato masher or fork.  Add avocado, yogurt, lime juice, garlic and seasonings.  Continue to mash until blended.  Stir in tomatoes, onion and, if you like, some cilantro and/or jalapenos.  Season to taste with salt and pepper.  Enjoy!

Makes 6 servings: PER SERVING (1/3 cup): 78 calories, 3g fat, 320mg sodium, 10.5g carbs, 3.5g fiber, 4g sugars, 3.5g protein

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Split Pea Soup September 13, 2009

Filed under: Soup — flyingbubble @ 7:39 pm
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I want to learn how to cook but mostly I just bake or fry some eggs in a skillet.  This recipe is a made from scratch soup that takes 2 hours to make so I thought it would be a step in the right direction.  Its worth the wait if you have time to kill (leisurely Sunday?) but if you don’t have the time, a pressure cooker will also do the job in about 10-15 minutes.  The soup was actually really easy to make, just throw vegetables in a pot of water, add some seasonings and simmer for 2 hours.  The result was great! The soup was delicious and filling. Split peas actually have a lot of fiber so this is a great low calorie meal that won’t leave you feeling hungry.  You could also add some ham or other meat to the soup for added protein.

Thick and Hearty Split Pea Soup

2 cups dried split peas

8 cups water

2 medium onions, chopped

3 carrots, chopped

3 ribs celery, chopped

1 medium potato, chopped

1 large bay leaf

1/2 tsp celery seed

1 tbsp. dried parsley

1 tsp basil

1 tsp thyme

1-2 tsp liquid smoke (the secret ingredient)

2 tsp salt, pepper to taste

Combine the peas and water in a large pot and bring to a boil. While its heating, chop the vegetables and add them and the bay leaf, celery seed, parsley, basil and thyme to the pot. Once it is boiling, cover and cook over low heat for 1.5 to 2 hours and peas are very soft, disintegrating actually.

Add the liquid smoke, salt and pepper. Cook several minutes uncovered to thicken if necessary (or add water to thin if  necessary). Serve with warm whole-grain bread.

Pressure Cooker: Follow the general instructions but only use 6 cups of water. Cook at high pressure for 6 minutes; then allow the pressure to come down naturally. Add the liquid smoke, salt and pepper; taste and ad more seasonings as desired. Cook several minutes uncovered to thicken if necessary (or add water to thin if necessary).

Makes about 8 servings.

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