[MCS]

Had a thought the other night and purchased the supplies but had not tried this yet.

The dreamfields pasta, I do like, but as I was reminded in another thread, I do get the slow burn from the Dreamfields. So what I had in mind was the low carb no carb tortilas shells.

I purchased a pack of 10, 45grams each, only 5g of net carbs. Now in the past I have done better with these tortilas shells than I have with the DF pasta. A serving of DF pasta is 56g and has 5g of net carbs. So my thought was to slice up the tortila shells into small strips, place them in a bowl, sprinkle with water and microwave until warm. I also purchased low carb tomato sauce and smoked sausae to go on it. I can handle approx 20-30g carbs easily for dinner so thats 4-6 tortilas shells, that should fill me up, no trouble.

What do you think

[princesslinda]

I'm a "texture" person, and i'm not sure the wet tortillas would be a texture that would work for me.

I think you're very creative in finding ways to have what you're craving. I'll be interested to hear how you like it.

You could also take the tortilla, heat in a skillet, top with a little sauce, cooked chopped italian sausage and cheese and bake until cheese melts....makes a good pizza!

[foxl]

Kinda what I was thinking, on the texture.

I would use cauliflower florets, instead of tortillas! Then you do not have expectations of the same texture ...

[notme]

What about eggplant in the bottom of your dish, MCS?

[Chef Barrae]

That is a very creative and interesting idea! I wonder how that would work out. Please post back with results.

In the past, I had posted about a Japanese noodle called Shiratki Tofu Noodles. They are available at places like Whole Foods Market, I think Trader Joe's, several web sites and now my local chain grocery started carrying them.

They are very special noodles. They come packaged in an 8 ounce bag with liquid. The poriton size is 4 ounces. Each portion has 20 calories, 3 grams of carbohydrate and 2 grams of fiber. They are made from a plant root not flour. That is why they are so great. They taste very plain and really absorb the flavor of what you cook them in, just like tofu does. They come in several different shapes, from spaghetti, angel hair and fettucini as well as more. There texture is a little different than pasta but you can describe them as being like al dente pasta. All you do is rinse them under cold running water for a minute or two and then add them to what you are cooking. They are already cooked and this is just for them to get hot an absorb flavor. I have used them in Asian dishes as well as pasta dishes lately. They were great with a low carb pasta sauce and you really didn't know the difference that much. I decided I could live with this as a pasta alternative. You might want to try and find them online to read about them and give them a try. Oh, another benefit is because they are almost all fiber, they really fill you up and keep you full. They are also rather inexpensive, ranging from $1.38 to $2.29 a package. If you look in your local grocer they are kept where the tofu is on a refrigerated shelf.

[MCS]

Tonight the wife and I are going out, trying to relax after a hard day on the stressful treadmill ride.

But I will try this soon. I am thinking the amount of moisture to add would be the key, and maybe you do not even need to add moisture but simply heat them up.

[Granny Shanny]

These are the ones I referred to in your Chow Mein thread. Thanks for pointing out a few more places I might find them. Not having much luck locating any out here in the Ozark backwoods - the lady at my health food store acted like I was speaking Sanskrit when I asked about them . . .

Originally Posted by Chef Barrae

In the past, I had posted about a Japanese noodle called Shiratki Tofu Noodles. They are available at places like Whole Foods Market, I think Trader Joe's, several web sites and now my local chain grocery started carrying them.

They are very special noodles. They come packaged in an 8 ounce bag with liquid. The poriton size is 4 ounces. Each portion has 20 calories, 3 grams of carbohydrate and 2 grams of fiber. They are made from a plant root not flour. That is why they are so great. They taste very plain and really absorb the flavor of what you cook them in, just like tofu does. They come in several different shapes, from spaghetti, angel hair and fettucini as well as more. There texture is a little different than pasta but you can describe them as being like al dente pasta. All you do is rinse them under cold running water for a minute or two and then add them to what you are cooking. They are already cooked and this is just for them to get hot an absorb flavor. I have used them in Asian dishes as well as pasta dishes lately. They were great with a low carb pasta sauce and you really didn't know the difference that much. I decided I could live with this as a pasta alternative. You might want to try and find them online to read about them and give them a try. Oh, another benefit is because they are almost all fiber, they really fill you up and keep you full. They are also rather inexpensive, ranging from $1.38 to $2.29 a package. If you look in your local grocer they are kept where the tofu is on a refrigerated shelf.

[princesslinda]

Originally Posted by MCS

Tonight the wife and I are going out, trying to relax after a hard day on the stressful treadmill ride.

Enjoy your evening out MCS! You deserve it!!!

[Chef Barrae]

Originally Posted by Granny Shanny

These are the ones I referred to in your Chow Mein thread. Thanks for pointing out a few more places I might find them. Not having much luck locating any out here in the Ozark backwoods - the lady at my health food store acted like I was speaking Sanskrit when I asked about them . . .

There is an online site that is very good according to a few people that I know who have used it. I will get the site and post it for you later. You have to purchase several bags at a time though so refrigerated storage may be a problem.IDK. Sanskrit? That was funny Granny!

[andypoo]

Originally Posted by MCS

Had a thought the other night and purchased the supplies but had not tried this yet.

The dreamfields pasta, I do like, but as I was reminded in another thread, I do get the slow burn from the Dreamfields. So what I had in mind was the low carb no carb tortilas shells.

I purchased a pack of 10, 45grams each, only 5g of net carbs. Now in the past I have done better with these tortilas shells than I have with the DF pasta. A serving of DF pasta is 56g and has 5g of net carbs. So my thought was to slice up the tortila shells into small strips, place them in a bowl, sprinkle with water and microwave until warm. I also purchased low carb tomato sauce and smoked sausae to go on it. I can handle approx 20-30g carbs easily for dinner so thats 4-6 tortilas shells, that should fill me up, no trouble.

What do you think

whatever happened to spagetti squash?
The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, noodle squash, spaghetti marrow (in the UK), squaghetti , gold string melon (金糸瓜 (kinshi uri) in Japanese) or fish fin melon (魚翅瓜/鱼翅瓜 (yú chì guā)) in Chinese) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color or green with white streaks. Its center contains many large squash seeds. Its flesh is bright yellow, and orange or white for the latter variety. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark's fin (when cooked in a soup form). Spaghetti squash can be baked, boiled or steamed, and served with sauce as pasta, or used as a vegetable base for macaroni and cheese. Spaghetti squash contains many nutrients including folic acid, potassium, vitamin A, and beta carotene. It is also a food low in calories, averaging 75 calories in 8 cooked ounces
I've never tried it personally,but people I've talked to have and say its very delish!

[andypoo]

[quote=andypoo;521126]whatever happened to spagetti squash?
The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, noodle squash, spaghetti marrow (in the UK), squaghetti , gold string melon (金糸瓜 (kinshi uri) in Japanese) or fish fin melon (魚翅瓜/鱼翅瓜 (yú chì guā)) in Chinese) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color or green with white streaks. Its center contains many large squash seeds. Its flesh is bright yellow, and orange or white for the latter variety. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark's fin (when cooked in a soup form). Spaghetti squash can be baked, boiled or steamed, and served with sauce as pasta, or used as a vegetable base for macaroni and cheese. Spaghetti squash contains many nutrients including folic acid, potassium, vitamin A, and beta carotene. It is also a food low in calories, averaging 75 calories in 8 cooked ounces
I've never tried it personally,but people I've talked to have and say its very delish![/QUOTE

I found this info
Food Item:Spaghetti Squash, cooked
Food Quantity: 1/2 cup
Carbs: 5g
Dietary Fiber: 1g
Net Carbs: 4g

[Granny Shanny]

I love spaghetti squash just for itself. It prob'ly makes a good fairly neutral base for the usual pasta sauces, but I don't expect it to be like pasta just because it serves up in strands. It's delicious with butter, salt & pepper. Last week I served it with link breakfast sausages, and it was a splendid meal.

Another great thing about it is that it keeps a long time. We grew it in the garden for years, and with proper storage, they'll keep for months. Of course there's no way of knowing in the store how long it's been since they were picked, but still - like any winter squash - fairly long shelf life.

[foxl]

Originally Posted by Granny Shanny

I love spaghetti squash just for itself. It prob'ly makes a good fairly neutral base for the usual pasta sauces, but I don't expect it to be like pasta just because it serves up in strands. It's delicious with butter, salt & pepper. Last week I served it with link breakfast sausages, and it was a splendid meal.

Another great thing about it is that it keeps a long time. We grew it in the garden for years, and with proper storage, they'll keep for months. Of course there's no way of knowing in the store how long it's been since they were picked, but still - like any winter squash - fairly long shelf life.

I have GOT to get my husband to buy me one to try, again! It would be so good with butter, parmesan and garlic -- what I used to put on my pasta!

[belyro]

I've done spaghetti squash with pasta sauce before and really enjoyed it. It's not EXACTLY like pasta, but because it doesn't have a really strong taste (i.e. it doesn't really NOT taste like pasta either), it's actually not a bad substitute.

[Chef Barrae]

Originally Posted by Granny Shanny

These are the ones I referred to in your Chow Mein thread. Thanks for pointing out a few more places I might find them. Not having much luck locating any out here in the Ozark backwoods - the lady at my health food store acted like I was speaking Sanskrit when I asked about them . . .

Here's the internet site I told you about for the Shiratake Tofu Noodles. I didn't forget...it just a little longer than I thought to find it for you. Good luck!

Asian Noodles | AsianFoodGrocer.com