All posts filed under: Vegetables

Spaghetti Squash Yakisoba

I love yakisoba. My grandmother and my mom make it and use the Bulldog Worcestershire Sauce . You can make your own yakisoba sauce but if you can find the Bulldog brand, I highly recommend it. I was taught to make yakisoba with cabbage, egg, onion, and hotdog weenies (it is also good with chicken). I only had carrot and onion this particular day so that’s what I used with the spaghetti squash noodles. Next time I will scramble an egg and add meat. This was a super quick and easy way to make a healthier version of yakisoba. Of course, if you’re concerned with the amount of sodium, use less sauce than me. I cooked the spaghetti squash in my slow cooker the day before but you can microwave or bake the squash. INGREDIENTS 1 Spaghetti Squash (cooked and shredded) 1/2 Onion (chopped or sliced) 1 Carrot (julienned) 1 Tablespoon Vegetable Oil 1/4 Cup Yakisoba Sauce (or to taste) DIRECTIONS Cook and shred spaghetti squash. If you want to cook and shred the squash beforehand instead of …

Nori Maki

My grandmother taught me how to make nori maki and I have been her assistant a few times. However, today was my first day making it alone. Nori maki is made up of a sheet of roasted seaweed that is then filled with rice and desired vegetables or fish. My grandmother fills her nori maki with either Japanese gourd (Hime Makizushi No Moto) or cucumber.  The Japanese gourd is hard to come by in some areas. You can purchase it on Amazon but it is very expensive. Some Japanese and Asian markets carry it in stores for a much more reasonable price. If you need an actual demonstration of how to roll your nori maki check out this video, How To Make Nori Maki by Famous Cuisines Channel. If you use too much rice, the 1/2 inch of seaweed you leave free will not be able to stick to the outer seaweed and hold the roll together. I overfilled a few times. I used a knife to run along the edge of the seam to clear off the …

Breakfast Casserole Lessons

Well, I recently noticed that some of my abdominal muscles are visible so I decided to start counting my Macros (macro-nutrients) and calories hoping to eventually see the rest of my abs. This decision involved in-depth recipe research via Pinterest and I found an interesting breakfast casserole that I decided to try, substituting a few ingredients. Sometimes substitutions work great and sometimes they do not. I would say that this (with chunky salsa) was pretty good fresh out of the oven. However, I cannot decide if it looks delicious or not and I was definitely not a fan of the microwaved version. If you were making a “healthier version” of this (the original isn’t really unhealthy) and planned on eating the entire casserole at one time, then it might be worth a try. My version used liquid egg whites, home grown golden potatoes (I recommend using store bought shredded potatoes) and no cheese. The entire 9 x 13 dish totaled 710 calories, 36g Fat, 41g Carbs, 49g Protein. Click here for the original version from …