I use the Miso Master Brown Rice Miso from Whole Foods Market.
Here is my Miso Soup recipe:
4 cups water
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces
2 or 3 baby carrots chopped
1. Chop up Tofu, carrots and green onions
2. In a medium saucepan over medium-high heat, bring water to a boil. Important to remember NOT to place Miso in boiling water because it wipes out nutritional value.
Reduce heat to medium and wait for it to cool down to hot/warm temperature/ now, whisk in the miso paste.
I push my miso through a strainer placed in the water so it is distributed slowly and evenly. Stir in tofu. ( I like to quick fry my miso with garlic and olive oil along with carrots and onions) in another pan before slipping it into my Miso soup.
Some people place udon noodles, bits of chicken or fish and sea weed.
If you like, separate the layers of the green onions, carrots and add them to the soup to your liking.
Simmer gently for 2 to 3 minutes before serving.
This week I was excited to try the following recipe from SkinnyTaste.com
I also love the name of this tasty recipe . . . Zucchini Boats!!! How fun is that name and concept for children?
One boat could be plenty to fill you up and will surly fill up a child, but you can enjoy two and still be in good shape. Al fresco's sweet Italian chicken sausage is a great alternative to regular sausage for this recipe! It's 75% less fat than pork sausage, and it's gluten-free. So eat up!!!!!!!!!
Sausage Stuffed Zucchini Boats
Servings: 8 • Size: 1 boat • Old Points: 3 pts • Points+: 4 pts ( For all you Weight Watcher Fans out there) :)
Calories: 153 • Fat: 7 g • Protein: 12.8 g • Carb: 9 g • Fiber: 2 g • Sugar: 2 g
Sodium: 372 mg
1 1/4 cups quick marinara sauce
4 (31 oz total) medium zucchini
1 tsp oil
1/2 small onion, finely diced
3 cloves garlic, crushed
1/2 cup diced red bell pepper
14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
1/2 cup part skim shredded mozzarella (Polly-O)
8 tsp grated Parmesan cheese (fresh not bottled)
Bring a large pot of water to boil.
Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
Drop zucchini halves in boiling water and cook 1 minute. Remove from water. Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.
In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.
Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of Parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
Remove from oven and ENJOY!!!!
I like to serve this dish with a cold, crisp salad and perhaps some cherries for dessert! What a light and healthy summer supper!
In other news, Robbie has a new found love for Elmo!
I am excited because he can now say Elmo, which sounds more like Em-Oh! Ha!
On Wednesday while at the Pediatricians office, Robbie proudly ran-up to a big poster of Elmo and in a loud, squeaky voice said; "Oh- Em-Oh"!!! I am having so much fun with the toddler years!!
This morning , we were so excited to find 7 tomatoes in our vegetable garden!! Five of which are red and almost ripe and ready for the picking!
|Our Tomato plant the day we planted last week.|
|My little farmer hard at work watering the garden this morning for Mommy! Robbie is sporting his Go Team U.S.A Red, White and Blue spirit in honor of the |
2012 Summer Olympic Games!
Enjoy your Saturday! Happy Cooking!