Daily Archive: January 5, 2013

Using everything up

This.

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Is the kind of food that you don’t make for yourself because it seems better left to ballparks and street vendors. 

It’s also the kind of food that I used to looooove.  Back in the day, I adored grilled onions.  Sautee them to a mushy mess and serve ‘em to me in a bowl and I’ll consider it a meal.  But thanks to my IBS, I’ve learned that it’s one of the FODMAPs that causes me noticeable symptoms.  And combined with pregnancy, I’m a hopskipandastep away from death by heartburn.

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But Kyle’s a fan.  So last month, when we were trying to use everything up before going away for the holidays, I made this for him. 

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These buns were buried deep in the depths of the freezer…my guess is they were the lone survivors from a 4th of July BBQ. 

The cheese was the only thing remotely close to protein I could find (although in hindsight, I could have probably created some sort of TVP ground meat type thing). 

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This is the ultimate something out of nothing meal. 

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And I’m 99% sure Kyle thought I had planned it out in advance.  He’s easy to please, thank goodness. 

I had quinoa with (the other) red bell pepper, carrots, Bragg’s and nutritional yeast.  Not exactly the most gourmet dinner, but like I said, we were heading out of town the next day.  I was trying desperately to be frugal and use what we had rather than resort to the WF hot bar. 

Healthier Vodka Sauce

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I’ve alluded to this sauce combo (I hesitate to claim it as a recipe) before.  It’s the easiest.

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It’s basically a lightened up, more nutritious, version of vodka sauce.  It’s not dairy free, because Greek yogurt does have dairy.  But I know that many people who are sensitive to dairy tolerate greek yogurt (me and my sisters are all included in this category). 

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I use equal parts marinara and Greek yogurt and stir until it’s combined. 

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Cook the pasta.

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And then add the two together for creamy saucy yum.

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This pasta, by the way, was an impulse purchase from a small middle eastern market.  I have no clue what the package says, but they were cheap and intrigued me so I bought them.

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They cooked fairly quickly and got so fat!  I think they must have eggs in them because of how soft and fluffy they were.  Definitely different from any pasta I’ve seen before. 

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If you know what Sadaf noodles for Aash-e Reshteh means, please enlighten me. 

Until then, I’ll continue to enjoy my mystery noodles with yummy Greek yogurt vodka sauce.