Tuesday, January 12, 2010

Oodles of Noodles... and not the regular kind!

Hiya Midges!

It's been a few days since I posted... and I know you're counting desperately on these updates (yuk yuk), so I apologise!

It's been a busy weekend, with lots of eating and not a lot of picture taking... but I'll do my best to recap!

Friday I had my Mum over for dinner and along with some champies, I decided to make a Shiritaki noodle stir fry. For those of you unacquainted with "The Miracle Noodle"- it's a tofu based pasta with zero carbs and a very low calorie count- pictured below is one package of angel hair, making two hearty bowls.... 80 calories for the whole thing!

You simply open the pack, drain the noodles (this part is very important... the liquid is GROSS), rinse them off in some warm water- and then heat them up in a skillet- or add them to your prepared dish! A little mushier than regular wheat pasta- they hold up well when not overcooked.

We had ours with some pesto, spinach, peppers, and whatever else was at the bottom of the crisper!
The shot is a 'leetle blurrry'.... the champies made it seem like perfect focus at the time.
The shiritaki noodles are available in several different shapes, from fettuccine size to this angel hair, so you could use them as a substitute for pasta, soba noodles, egg noodles... whatever your little heart desires.
On Saturday- I went to see Avatar. Holy-fricking-Moly! This movie was ridiculous! The special effects are out of this world (no pun intended) and the 3D version knocked my socks off! While my companion and I both commented on how anti- American, or at least how anti-colonialism the movie was... it also has a really interesting environmental message. I won't spoil the plot for anyone here, but the lessons to be learned from that VERY sexy paraplegic and his blue pals is an important one. As an aside.... alien sex is sorta HOT.

Went for japanese all you can eat after the movie and totally forgot to take pictures of what was definately the most interesting looking food I've eaten all week. Sorry. It'll have to suffice for me telling you that 168 Sushi is the best in Brampton! The rolls are plump and plentiful, the sashimi is fresh and delicious and the tempura is light and not greasy at all! The presentation is gorgeous as well... picture worthy. Next time, I promise!
So that's when things went off the rails a bit... I was at Kiki and Puddin's on Sunday night as we had to get an early start to the hospital Monday morning. We decided to order pizza and wings. We all know that some really healthy choices can be made with pizza... don't we! Lots of veggies are a great choice, thin and whole wheat crusts are an option and no meat and light cheese can make pizza a really sensible choice. Right?
Yup, well I had Boston Pizza's Perogie Pizza... a cavalcade of starch! A fairly greasy crust topped with potatoes, sour cream, cheddar cheese and bacon. God... I'm hanging my salivating head in shame even as I type this.

There is nothing even remotely healthy about this slice... or the other three that followed it. I can't even fool myself that the green onions are an excellent source of chlorophyll... It was just a big, salty, potato-y fat absess.
Following that artery clogger... we had some wings.

These are not Quorn wings or tempeh wing shaped treats... these are chicken wings. Not proud folks... not proud.

So after a long, unproductive day at the hospital (returning home Ari Nussbaum-less), I met up with my friend at Jack Astors and had a few of these bad boys... (thanks to Farmer Freddy)

The food at Jack Astors is not great- but I've got to respect a place that has a regular and large option for a glass of wine. God Bless you Jack. And your astors.

After all the debauchery of the weekend, it was high time to straighten up and fly right!
Some people think that their life would be complete with the perfect partner or a million dollars or a bangin' body. I woke up this morning and realised that what my life was missing was this...

Don't worry Ma, I haven't ventured into S&M again... This is a spiralizer! I've been eying one for a while and decided upon waking that I had to have one. Immediately.
So I went to the Apple Factory (where I espied this contraption in the fall) and picked one up. Then, just like justifying buying a new outfit to match newly acquired earrings, I decided a grocery run was in fine order. Off to Fortinos for an unplanned 200$ shop, and Bob's my uncle (or was... but that's another story)! I bought several spiralizer-able vegetables and present to you, my loyal fans, this nest of green love...
I mean- c'mon! Can you beat Zucchini Spaghetti? Me thinks not!

By placing the zuke where the apple would go (yes, this machine COULD be called an apple peeler to the uninitiated), you can create a loopy veggie ribbon that has the same shape as an endless spaghetti strand. Tossed in a little olive oil (as above) and some garlic and shayka shayka, this gorgeous girl will taste awesome nuked for a minute or so!

Tonight I'll top it with some sauteed peppers in a tomato sauce- but much like the Shiritaki noodles, the possibilities are endless! You can even try to make a zucchini Loch Ness Monster- as I've done here...

Good golly- the fun I'm going to have with this hot rod! Maybe I'll make food braids. And food friendship bracelets. And food shoe laces.

Sadly- no news on the running... this ebola cough and the activities of the weekend have kept me away (not that I fought very hard, to be honest). Once I zithromax the frack out of this chest infection I'll be back... I have a VERY patient workout partner who is relying on me, so no more slacking when the respiratory sytem is back on-line! Maybe if I make her some food jewellry, she'll forgive me!

Do you guys have any weird kitchen gadgets that you love? Do you try to buy only 'muti-task' devices? Am I an idiot for thinking most food would look better in squiggly lines?




  1. I have recently seen one of your apple peeler or spirializer as you call it. April has one and she domenstrated it for me....I thought it was brilliant! As for a kitchen apparatus that I couldn't live without?? These days I'm just happy when I have food, I don't need it any special way. That's what you get when you're 8 1/2 months pregnant. I do like my food processor but it's a bit of a pain to clean. I'll get back to you on this one.
    I think I'd like try a Green Monster though the next time you're in my neighborhood.....

  2. Thought you might enjoy a few of these:

    Apricot Fizz

    2 oz. O.J.
    1/2 oz. apricot nectar
    1/2 oz. brandy
    dash Angostura bitters
    4 oz. Champagne

    Fill cocktail shaker with ice - add O.J., apricot nectar, brandy and bitters; shake to blend and chill. Strain into champagne glass and top with "bubbly"!

    D'Artagnan (a fine gentleman to share a glass or two with...)

    1/2 oz. O.J.
    1/8 oz. Armagnac or brandy
    1/8 oz. Grand Marnier
    1/2 tsp. simple syrup
    3 oz. chilled Champagne

    Place a few ice cubes in mixing glass and add O.J., brandy, G.M., and syrup, stir to blend and chill. Strain into champagne glass, top with champagne.

    simple syrup: in measuring cup, whisk together 1/2 cup each granulated sugar and boiling water until clear and sugar is dissolved.

    French 75

    2 oz. gin
    2 tbsp. lemon juice
    1 tbsp. simple syrup (seeing as how you have leftovers from previous recipe!)
    4 oz. chilled Champagne

    Fill cocktail shaker with ice. Add gin, lemon juice and syrup, shake to blend and chill. Strain into champagne glass and add more bubbly.

    Death in the Afternoon

    1 oz. absinthe or pastis
    4 oz. chilled Champagne

    Pour absinthe into champagne glass and top with champagne. Apparently, this was Hemingway's favourite way to drink anise-flavoured absinthe or pastis.

    and lastly:

    Champagne Julep (sure to come in handy the next time you jet off to the Kentucky Derby!)

    2 sprigs fresh mint
    1 sugar cube
    dash bourbon
    5 0z. chilled Champagne

    Place mint and sugar cube in chilled mixing glass; add bourbon. Using muddler, or handle of a wooden spoon, crush sugar and rub mint until fragrant and torn. Add Champagne; gently strain into champagne glass.