Friday, November 30, 2012

Fettuccine Alfredo with Shrimp and Mushrooms (Gluten Free!)

Mmmmm Fettuccine Alfredo. I mean, who doesn't drool over it? As a kid, I absolutely loved Fettuccine Alfredo. I was a major pasta girl and I would have been totally fine eating pasta every single day for the rest of my life. And Fettuccine Alfredo topped the list. Unfortunately Fettuccine Alfredo is probably one of the most fattening and unhealthy things you can eat ---damnit!


Not to fear. I came up with a deliciously creamy Alfredo sauce that is practically fat free. I also made this recipe gluten free by using these amazing noodles called Shirataki Noodles. These noodles are fantastic with only 3 carbs and 20 calories per pack. They are made from tofu and shirataki which comes from the root of an Asian plant called Amorphophallus Konjac also known as yam flour. Although it sounds weird, they are a great pasta or noodle substitute and I use them all the time like in my Now that's a Miso Soup! recipe. They come cut as Fettuccine, Spaghetti or Angel Hair.


I personally think these noodles are great as I mentioned above, but if they are not your thing, I highly recommend buying Dreamfields Pasta (in this case Linguine since they don't have Fettuccine). Dreamfields pasta tastes EXACTLY like regular pasta. There is absolutely no difference in look or taste. But unlike regular pasta, it's low on the Glycemic Index, with a net carb count of 5 digestible carbs. However the pasta is not gluten free. You can click on the link above to read more on it.

Click to enlarge. And Drool.

Last night I made my husband's Fettuccine Alfredo using Dreamfields Pasta as he prefers it over the Shirataki Noodles. It also came out delicious - so much that he ate his entire bowl before I could photograph it. Trust me, if you like pasta as much as us, this recipe is a total winner.

FETTUCCINE ALFREDO WITH SHRIMP AND MUSHROOMS
1 package of Fettuccine Tofu Shirataki Noodles
6 uncooked shrimp (peeled and deveined)
1 cup of mushrooms of choice (I used a mixed blend of baby bellas, shiitake and oyster)
1 1/2 tablespoons of olive oil
1 tablespoon of butter substitute such I Can't Believe It's Not Butter or Earth Balance
1 wedge of Laughing Cow's Light Creamy Swiss cheese
1 tablespoon of fat free sour cream
1 tablespoon of freshly grated Parmesan cheese (optional)
1 tablespoon of minced garlic
Salt and pepper to taste
Serving Size is for 1 person.
(of course you can double the recipe for 2 people, triple it for 3, etc.)


In a medium size pan, heat olive oil over medium heat. Add the minced garlic and cook for a minute or so. Meanwhile, season your shrimp with salt and pepper. Add the shirmp and mushrooms to the pan and lower heat to medium-low. Cook the shirmp and mushrooms slowly so you don't overcook them and stir occasionally, flipping the shrimp. While it's cooking, take your noodles and drain them in a colander. Rinse cold water over the noodles for about 30 seconds and shake them to eliminate water. When the shirmp and mushrooms are almost done cooking, put the noddles in microwave safe bowl and microwave for 1 minute. Return noodles to the colander and shake them again to drain out any excess water. Pat dry with a paper towel if necessary. Next, take a medium size sauce pan over medium-low heat and add the butter substitute, stirring it around so it starts to melt. Add the Laughing Cow cheese and the sour cream and mix for a few seconds as it begins to melt. Add the noodles to the pan and mix well. (Just like you're making Mac 'n Cheese!) Pour the Shrimp and Mushroom mixture into the pan and sprinkle with the fresh Parmesan. Mix until combined and the Laughing Cow cheese has melted. Season with salt and pepper if necessary. And have a delicious guilt-free PASTA FEAST!

Tuesday, November 27, 2012

Sweet Roasted Root Veggies

AKA Candy. These roasted roots are simple to make and taste deliciously sweet making you want more. I made these on Thanksgiving and have still been eating leftovers. For some reason they seem to get better (and sweeter) each day. I like them hot or cold and I'm thankful that these addictive vegetables are perfectly healthy!


SWEET ROASTED ROOT VEGGIES
3 medium sweet potatoes (peeled and cut into 1 inch cubes)
4 medium parsnips (peeled and sliced on the diagonal into 1 inch pieces)
5 medium beets (peeled and cut into 1 inch cubes)
1 pound bag of baby carrots, about 3 cups (or 4 medium carrots peeled and sliced like the parsnips)
Olive oil
Salt
3 Truvia packets (optional)

Preheat oven to 400 degrees. Add all your veggies to a lined cookie sheet or a rectangular baking dish. Season generously with salt and mix with your hands. Drizzle good quality olive over the veggies until well coated and mix with your hands again. Bake in the oven for about 45 minutes to an hour (depending on your oven), checking occasionally to stir veggies. Right before they are ready, take the veggies out and stir one last time. Taste to see if they need another drizzle of olive oil or more salt. If so, add to your liking and stir. Sprinkle 3 packets of Truvia (or drizzle some agave nectar) for extra sweetness (this is optional of course). Stir one last time and add back to the oven to cook for another 5 minutes. Serve hot and enjoy!