INGREDIENTS:
- 12 oz whole-wheat egg noodles (Negative Commander. I did make brown rice!)
- Olive oil cooking spray
- 1 medium yellow onion, thinly sliced (1/2 onion, if that)
- 4 oz white mushrooms, thinly sliced (8 oz roughly chopped. Think chunky.)
- 8 oz portobello mushrooms, thinly sliced (In this economy? Please. See above.)
- 1 clove garlic, minced (2.5 cloves, sliced. MUCH better flavoring!)
- 14 oz medium-firm tofu, pureed in blender or food processor
- 8 oz low-fat sour cream
- 8 oz low-sodium beef stock (8oz homemade chicken stock & 1 beef bouillon cube)
- 1 tbsp unsalted tomato paste (forgot it)
- 1/2 tsp Cajun seasoning (Don't own it.)
- Sea salt and fresh ground black pepper, to taste (I don't cook with salt)
- 1 tsp dried dill (forgot it too. Also unsure if I own it.)
- (1/4 jalepeno pepper chopped minced)
INSTRUCTIONS:
- Cook noodles according to package directions. Drain and set aside.
- Heat a large nonstick or cast-iron skillet over high for 1 minute.
- Reduce heat to medium-low, mist with cooking spray and add onion. Sauté for about 8 minutes or until caramelized. Add white and portobello mushrooms and garlic. Mist with cooking spray, if needed, and saute until cooked, about 5 more minutes.
- Add tofu, sour cream, stock and tomato paste, and stir until smooth. Stir in seasoning, salt and pepper.
- Pour mushroom sauce over cooked noodles. Serve topped with dill.
Nutrients per 1-cup serving: Calories: 140, Total Fat: 3.5 g, Sat. Fat: 0.5 g, Carbs: 18 g, Fiber: 1 g, Sugars: 3 g, Protein: 9 g, Sodium: 140 mg, Cholesterol: 15 mg
So clearly I made quite a few tweaks. Half are self-explanatory, I think, but I'll go over them all. The dill and tomato paste were items I would have added, but I simply forgot. I don't think the dish missed the dill, but it was a bit watery so the tomato paste may have helped thicken it. Maybe. Though I cannot image a single tablespoon going very far. While we're on seasoning, I would have added Cajun seasoning but I do not own it and as a replacement I would have added cayenne pepper (maybe chili powder or paprika), but that didn't occur to me as I was cooking. The next time I make the dish, I definitely will. I did add that 1/4 jalapeño because I had some sitting around; I think that was an excellent addition and I'll probably use 1/2 next time, in tandem with noted spices above.
As far as broth, I 100% was going to use beef...but it was old, and smelled/looked suspect. And I made chicken stock last night (because I'm cool like that), so I figured if I mixed the chicken broth with a beef bouillon cube...that would be about the same, no? The garlic I didn't mince b/c I am lazy, but I am glad I didn't because the flavoring was much bolder and much better, to me. I used less onion b/c I never use the called for amount. I never like that much onion in anything. I didn't use portebello mushrooms b/c those high prices aren't currently in my budget. So I used a whole packaged of pre-sliced white mushrooms, the basic kind found in the produce section, of which I roughly cut up. I like mushrooms and I like them to be in chunky, noticeable pieces. In terms of pasta, I generally try to stay away from it; I think it's generally more carbs than my body needs to handle at once.
Overall, I think the dish turned out wonderfully. Like I said, it was really watery, so I'll probably end up eating it as a soup. I like eating food in liquid form as is, so not a problem for this girl! But in the future, I will definitely add that tomato paste and make it spicier. What can I say, I like spicy. Any who, if you do decide to make it, let me know what you think/how it turns out.
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