Tofu Shirataki Noodles

Everyone in my family enjoyed these healthy, unique Tofu Shirataki Noodles.  

It is a pasta alternative that has a little bit of a chewy texture and is made with tofu and a blend of soybean and yam flour.  Unlike pasta, it's gluten-free, low in calories and low in carbs.  These noodles are also cholesterol-free, sugar-free, dairy-free, vegan and kosher certified. It is offered in a variety of shapes including, macaroni, spaghetti, fettuccine and angel-hair.

I served this filling Tofu Shirataki spaghetti Noodles with pasta sauce, feta cheese and Italian seasoning.  I also served it with soup, which tasted fabulous.  I like the ease of preparing it.  We have to rinse the pasta thoroughly, drain then boil it for about 2 to 3 minutes and drain again before serving.  Since the pasta is perishable keep it in the fridge.  The product is made in USA and is available in all these stores in Canada, USA and online.

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Spaghetti and meatballs

for the meatballs

1 1/2 cup minced meat

1/2 tsp turmeric

1/2 tsp chillie powder

1/4 tsp coriander powder optional

1/2 tsp salt

1 cup parsley chopped

2 tbsp onion chopped

1 tsp garlic chopped

1/2 tsp ginger grated

1 slice bread soaked in 1 to 2 tbsp water

Mix all the ingredients together and put in a food processor and mince it. Make small balls and bake for 1/2 hour at 350F in a lightly greased baking sheet lined with wax paper or on the TFX baking sheet.

for the sauce

1 1/2 cups water

4 to 5 tbsp tomato paste

1/4 cup tomato chopped

3 tbsp onion chopped

1 green chillie

1 tbsp garlic chopped

1/2 tsp ginger chopped

1 tbsp italian seasoning

1/2 tsp salt

1/4 tsp pepper ground

To make the sauce, heat oil sauté the onions. Then sauté the garlic, ginger, chillie and then add the tomato. Add tomato paste mixed with water and let it simmer for about 15 minutes. Add the baked meatballs and cook for about 20 minutes covered with a lid in low heat.

Toss the meatball and sauce with the cooked spaghetti and serve hot.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Learn & master photography plus shrimp noodles

I have the pleasure of introducing this wonderful new product learn and master photography. Photography captures memories of our lives and is certainly one important component of blogging as we all know. I believe pictures teach us to appreciate life and nature.

A quote from the book "The question is not what you look at but what you see" P. 5

The chapters in the book supplement the entertaining sessions in the DVDs that clearly explains every detail we need to know to master this skill. It is a wonderful tool not only for beginners but also for advanced users to refresh their memory and refer to.

There are simple assignments with tips throughout which are encouraging for self learners. Colourful pictures throughout the book make it interesting and teaches very visually.

The DVD sessions are broken up into detailed parts that show everything clearly as though you are right there and all the questions are answered well. On the DVDs in addition to having explanations inside the studio the instructor has sessions on location where he goes out to places to capture images at different types of locations. He explains how to take various types of images in all types of settings. The pictures he has taken are available in RAW files that come on 2 CDs to study and see for ourselves.

There is also an online community with forums to ask questions from the instructor to clear up any other questions we may have. It will help us take all types of photographs in all types of conditions.

Learn and master photography teaches every detail from the history of photography, the basics such as tool you need, cleaning and holding the camera properly. It also teaches hard to understand concepts in clear explanations such as f stops, shutter speed, depth of field, focal length, aperture, ISO, using all types of light, white balance and lots more; using language and images that make it easy to understand.

Mastering photography is a learning process and you don't need an expensive camera for this. This product is in my opinion the only tool you need to learn this universal language.

An image speaks a thousand words so lets learn it today.

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If you would like to order please click the image and enjoy.

Here is the recipe for the noodles that goes to fast food noodles event

1 pkt frozen noodles

2 cups boiling salted water

2 tbsp oil

2 eggs

2 tbsp onion

1 tsp garlic

1/2 cup carrot

1/2 cup celery

1/2 cup shrimp

1/2 tsp chillie powder

1/4 tsp turmeric

1/2 tsp salt

1 tbsp oyster sauce

1/4 cup green onion

Put the noodles in the boiling salted water and bring to a boil then off the cooker and keep it covered for 2 minutes, and drain the water.

Heat tbsp of oil fry the eggs and keep a side. Add tbsp of oil and saute the onions, garlic and add the shrimp. Add the spices and vegetable then add the eggs, oyster sauce, noodles and toss. Off the heat and add the green onions. Leave it covered for a little and serve the noodles hot.

I am really benefiting from this product hope you will too, do take advantage of this offer and enjoy for yourself or give it as a gift.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Teriyaki stir fry

1/2 cup beef boneless cut into small slices *

1/2 cup carrots

1/2 cup beens

1/2 cup mushrooms

1/2 cup broccoli

1/4 cup onion

1/4 cup tomatoes

marinate

1/4 tsp chillie powder

1/4 tsp turmeric

2 tbsp teriyaki sauce

1 tbsp soya sauce

1 tbsp ginger garlic paste

1 tbsp tamarind pulp

* Can use chicken, mutton, tofu cubed, seafood or paneer cubed instead of beef and marinate.

Marinate the meat for a few hours (1 hour or more depending on how much time you have).

Heat oil add meat without the marinate and fry. Add onions to the meat and saute. Add the vegetables then add the marinate and stir fry everything.

If the meat is not cooked to preference, keep it covered and cook on low heat.

Toss the stir fry with pasta, noodles or rice or it can be served as a side.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Vegetable noodles soup

1 tbsp oil

1/4 cup onion

1 tbsp garlic

4 cups vegetables carrots, pumpkin, cabbage

2 soup cubes

4 cups water
1/4 tsp pepper optional

1/2 cup vermicelli or thin noodles

2 tbsp red pepper garnish

2 tbsp green onion garnish

1 tbsp coconut milk or heavy cream optional garnish

Add hot water to noodles and leave it aside.

Heat oil saute onions then garlic. Add the vegetables saute for a few minutes. Add water and soup cubes simmer until the vegetables are soft. When cool blend, add the coconut milk or cream optional then add the noodles and garnish with red pepper and green onions.

This goes to no croutons required, souper sundays and recipe swap thursday.

Lasagna

1 box of oven ready lasagna
1 cup minced meat
1 tbsp oil

1 cup vegetables *

2 to 3 tbsp onion

1 tsp garlic chopped
1 tsp ginger grated
1/2 tbsp chillie powder

1/2 tsp turmeric

1/2 tsp garam masala

1 tsp coriander powder

1 tsp salt

1 can pasta sauce

1 1/2 cans of water

1/2 cup coriander leaves

2 eggs

1 1/2 cups ricotta or cottage cheese

1 1/2 cup mozzarella cheese grated

2 cups spinach

1 tomato sliced

* grated carrot, zucchini sliced, mushrooms anything or a mixture of vegetables

Heat oil sauté the onions, garlic and ginger. Add the minced meat with the spices and sauté. When the meat has separated add the vegetable and sauté. Add the sauces and water, cook covered for about 10 minutes.

The sauce should be thick but in a pourable consistency if it is too thick add water.

In a bowl mix the egg, ricotta or cottage cheese and spinach if using.

Pour meat sauce in a 13 x 9 dish and layer the lasagna strips without overlapping, spread mozzarella cheese, egg mixture, another layer of the lasagna and repeat with the cheese and sauce, ending with a layer of sauce. Place tomato slices and put some cheese over it.

Bake at 400F covered with foil for 35 to 40 minutes, open the foil and bake for 15 minutes. Remove from the oven and keep covered for 10 minutes before serving.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Maggie noodles

2 to 3 packets maggie noodles

water

1 soup cube

4 tbsp oil

1 tbsp onion

1/2 tsp garlic

1/4 cup carrots

1/4 cup leeks

1/4 cup cabbage

1/4 cup bell pepper

2 eggs

1/2 tsp salt

1/4 tsp pepper

1/4 cup parsley

I use the maggie noodles and throw out the spice packet. Boil the noodles 2 minutes with chicken cubes for flavour and strain, do not over cook, it will become mushy. Chicken cubes have salt, lessen the amount of salt put for the vegetables. Cut the vegetables thinly and sauté in oil with salt and pepper. When the vegetables are cooked add the beaten eggs in the middle and cook. Stir in the noodles and toss with parsley.