Shirataki Spaghetti Stir-fry with Shrimp

Saturday, February 22, 2014

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Shirataki (shee-rah-TAH-kee) noodles are made from Konjac flour, which comes from the roots of the yam-like Konjac plant grown in Japan and China. They are mostly composed of a dietary fiber called glucomannan and contain very few calories and carbohydrates. ( or even carb-free). Some shirataki noodles are made out of tofu, which have a small amount of carbs.
Shirataki are typically sold in wet form -- the noodles are bagged in liquid. All it requires is rinse and drain them before using for the recipe. They do not have much flavour by themselves, but absorb flavors well from other ingredients you can combine them with. You can easily find shirataki noodles at Asian stores or online.

  • 200 g Shirataki spaghetti, drained
  • 200 g Shrimp, shelled
  • Salt and pepper
  • 2 tbsp Olive oil
  • 1 tsp Ginger root, shredded
  • 1 tsp Garlic, chopped
  • 150 g Chinese cabbage, shredded
  • 100 g Carrot, shredded
  • 100 g Leek, shredded
  • 50 g Radicchio, shredded
  • 3 tbsp Sweet chilli sauce
  1. Drain and rinse shirataki noodles very well. Set aside. Season the shrimp with salt and pepper. Add 1 tablespoon of olive oil into a skillet over medium heat. Once the oil is hot, add in seasoned shrimp and cook until they turn pink. Remove and place them in a bowl.
  2. Add the remaining olive oil into the skillet, then garlic and ginger. Cook for a few seconds, then add in all the shredded vegetables. Cook for a minute. Add shirataki spaghetti, stir-fry 2 minutes. Stir in sweet chilli sauce and shrimp, heat through. Taste and season with salt and pepper if needed. Serve immediately.

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No Bake Molasses Granola Bars

Monday, February 17, 2014

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These granola bars were adapted from No-Bake Granola Bars from David Lebovitz. They are soft, chewy, but won't stick to your teeth, sweetened with molasses and rich in nutrients and fiber. These make-ahead granola bars travel well and are perfect for the office or on-the-go breakfast.

  • 130 g Porridge oats
  • 40 g Sesame seeds, toasted
  • 60 g Almonds, roughly chopped
  • 75 g Roasted salted peanuts, roughly chopped
  • 50 g Dark chocolate, chopped
  • 80 g Dried physalis
  • 70 g Dried prunes, quartered
  • 65 g Creamy peanut butter
  • 110 g Molasses
  1. Line a 12x28-cm rectangular or 24-cm square-shaped pan with plastic wrap. Place sesame seeds in a small oil-water-free pan over medium heat. Shake the pan so that they are evenly spread in a thin layer. Toast, stirring from time to time with a wooden spoon, for 2-3 minutes until lightly golden brown. Transfer them into into a bowl. Add oats, chopped almonds, peanuts, chocolates and dried fruits. Set aside.
  2. Heat peanut butter and molasses in a saucepan, stirring until warm, but not boiling. Pour the mixture into the oat mixture. Stir until completely incorporated.
  3. Transfer the mixture into the prepared pan and press it down until uniformly flattened. Cover and freeze for 30 minutes. Remove and cut into slices.

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Emmer Quick Bread with Molasses

Wednesday, February 12, 2014

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This is a delightful quick bread that is fast and easy to prepare, healthy and delicious. The molasses, which is a good source of calcium, iron, potassium and magnesium, adds a hint of sweetness and nicely compliments the nutty flavour of the emmer flour. It tastes great plain or with a little butter.
Emmer, also known as farro, is a low gluten, nutrient dense grain with a sweet, nutty flavour. If you cannot find emmer in your local stores, simply replace it with kamut or modern whole wheat flour.

  • 300 g Emmer berries, ground into flour
  • 100 g Oat flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Sea salt
  • 400 ml Buttermilk, well-shaken
  • 1 Extra large egg
  • 160 g Molasses
  • 15 g Rolled oats for topping
  1. Preheat the oven to 160C/325F. Line a standard-size loaf pan with parchment paper.
  2. Whisk together the ground emmer, oat flour, baking powder, baking soda and salt in a large mixing bowl. Make a well in the center and add in buttermilk, egg and molasses. Whisk to combine.
  3. Pour the batter into the prepared pan and sprinkle with rolled oats. Bake in the middle of hot oven for about an hour until toothpick inserted near the center comes out clean. Cool in pan for 15 minutes, then turn out onto a cooling rack. Cool completely.

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Whole Cauliflower with Turmeric Sauce

Thursday, February 06, 2014

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This is an easy but very tasty cauliflower recipe. The fun presentation of a whole cauliflower, first blanched in vegetable stock, then dressed with a creamy tangy turmeric sauce, which can be made ahead of time, and topped with some chopped greens.

  • 1 head Cauliflower, ca 750 grams
  • Vegetable broth to boil the cauliflower
  • 20 g Butter
  • 2 tsp White spelt flour
  • 2 tsp Turmeric powder
  • 125 ml Warm vegetable broth
  • 125 ml Milk at room-temperature
  • 1 tsp Lemon juice
  • Pinch of sugar
  • Salt and peppercorn to taste
  • 1 tbsp Chopped rock leaves or parsley
  1. Clean and wash the cauliflower, discarding the leaves, and remove about 1 inch of the hard core, making sure the florets don't fall off. Bring a large pot of vegetable broth to a boil. Add in the whole cauliflower and cook, covered, until cauliflower is tender, but not mushy, about 12 minutes.
  2. Melt butter over low heat in a medium-sized saucepan. Sprinkle in the flour and turmeric powder. Cook for a couple of minutes. Add in the warm vegetable stock and milk. Bring to a simmer and cook until slightly thickened. Season with lemon juice, pinch of sugar, salt and pepper to taste.
  3. Put the whole cauliflower on a warm serving platter. Spoon the sauce over the top and sprinkle with the chopped greens. Serve immediately.

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Kamut Pepita Tuiles

Monday, February 03, 2014

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Tuiles (French for 'tile') are wafer thin cookies that can be shaped over the handle of a rolling pin when warm from the oven. They are simple to make, and provide a crispy texture. I like these light and crunchy tuiles just as they are, but they go perfectly alongside the cheese dip, or as a garnish for the ice cream.

Kamut Pepita Tuiles

adapted from No Frills Recipes
  1. Whisk together the ground kamut and pure stevia powder. Make a well in the centre, add in the melted coconut oil, lightly beaten egg whites and vanilla. Add in pepitas and mix until well combined. Allow the mixture to rest for 30 minutes.
  2. Preheat the oven to 180C/350F. Spread the mixture about a teaspoonful at a time on a cookie sheet lined with parchment paper. Spread them thinly and bake for 13-15 minutes or until crispy.
  3. Let cool in the baking sheet for 10 minutes before transferring onto a wire rack to cool completely. Store crisps in an air-tight cookie jar.

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http://schneiderchen.de | © 2014 | http://angiesrecipes.blogspot.com

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