Just so you know this can be a lunch or a dinner. I had it for lunch so it 's kind of stuck in my mind that way. It being a Sunday and all, I wanted to eat something that was not a salad, sandwich or a chip. you know how it is, you go all week eating the right thing and suddenly the weekend rolls around and the only thing you feel like doing is grabbing stuff out of the pantry. Hell, you will even grab the stuff thats fallen to the bottom of the pantry if it means not cooking. Admit it, you know you do. No? Ok maybe it's just me.
Anyway, I had made some noodles the night before and didn't want the left overs to go to waste. Plus, I was out of the sauce that I had made for the noodles anyway. On occasion with left over noodles I will just heat them up, butter them and throw in whatever cheese is in the fridge. Not this day. Since the pantry had been cleaned recently, by me of coarse, there was nothing floating around in the bottom. Boo. I found the spinach from the other night still in the fridge, mushrooms and a few other items and came up with the recipe below. Gotta tell ya, it was damn good.
1-2 cups Cooked Noodles of your choice. I use a GF brand that is not high in brown rice
1-2 green onions, rough chopped
1/4 cup Yellow Onion
1 TSP minced Garlic
1/2 cup fresh Sliced Mushrooms
1/2 stick butter
2 cups baby Spinach
1/4 cup grated Sheep Milk Cheese
1 1/2-2 TBSP Grated Parmesan Cheese
Salt and Pepper to taste
Throw some butter and garlic in the pan and the onions and sauté them until they are just translucent. At this point you can throw in other vegi's if you like. Maybe some grape tomatoes, I tossed in the mushrooms and sautéd till almost soft. Make a circle in the middle of the pan. Add more butter and put your noodles in the middle. They are going to stick so using tongs quickly turn them over and over coating them with butter. Now throw on the spinach, followed by the Sheep Milk Cheese and cover the pan. All you are doing is wilting the spinach and melting the cheese. Should only a few minutes. Once the cheese is melted, move to a serving plate and sprinkle with the Parmesan cheese. Done!!
These were the noodles that I had cooked the night before. You can probably figure out the brand from the picture. I think they are the best out there!
I hope you enjoyed this recipe. If you did, please leave a comment!
Have a great day and remember, enjoy life.
It's the one you have.
LUNNNNNCCCHHHHHHH! I've been trying to be good and eat an early lunch and a healthy one. It's not always easy especially now that I am home most days thumping away at my keyboard. How easy is it just to grab snacks or just "stuff" and nosh while banging away at the keys? Way to easy. Then there are the days that I get so busy studying that I forget to eat altogether which makes me overeat at dinner. Not good, not good at all.
I have written myself a schedule that makes me stop at 11:30 (I get up at 5 am so this is close to the middle of my day) and prepare something for lunch. Like dinner, it means that now I have to use my creative skills again. Eek. Luckily I spoke with my sister the other day AND she invited me to pin on one of her boards, Beets are fabulous. Now, I do believe that beets are fabulous and completely under rated. She inspired me so I picked up some of the cooked baby beets that you can now find in the produce section. Shrimp, walnuts, apples and a few other things including some sheep milk cheese. Have you had this yet? No? Oh you should. It is not quite a hard cheese and not quite a soft cheese but very mild. I love this cheese, I adore this cheese. It's good over eggs or with mint jelly and just by itself. Go ahead pick some up next time you are hankering for something different.
Ok, here is the new recipe for today. It's a great warm weather dinner too.
This is enough for one person, you just need to double or triple as you like:
2 Baby Beets, sliced into rounds
1/2 cup raw sliced mushrooms
1/4-1/2 Apple cubed
Asparagus, handful but the tough ends cut off
Sheep Milk Cheese, crumbled
Juice of one Lemon
Salt and Pepper to taste
1/4 lb cooked large shrimp, rinsed and patted dry
You will need grill pan (or just a regular pan but I like the grill pan).
Before you slice the beets, dry them off as best you can.
Slice off the tough ends of the asparagus.
Get the pan hot, place the Ghee in the pan
Carefully put the beets and asparagus into the pan and cook about 5 minutes per side.
Remove to a plate
Plate all your ingredients and squeeze the lemon into a small bowl and add the diced up Dill, not much, maybe a 1/2 tsp. You can also add mint.
See the grill marks on the beet?! This pic was before I put the crumbled cheese on it. I started eating and forgot to take another picture. Oops.
This is such a simple and flavorful recipe plus it has lemon. I hope you try and enjoy this one.
Remember, enjoy life.
It's the one you have,