Like many people (including my late Memaw), the recipes I concoct aren’t so much measured as they are eyeballed. That said, these five-spice shirataki noodles are such a hit with my son that I want to at least share the basics, just in case someone out there would like to try it for themselves (or their own picky offspring).
I made new-to-me recipes twice in one evening! First, I made Ginger-Sesame Oats with Mushrooms and Charred Green Onions for dinner. My five-year-old son, of course, hated it.
After he went to bed, I made Cinnamon Roll Muffins. (He already knows he’ll get a muffin for breakfast tomorrow.)
I was pretty pleased with both endeavors, and baking after my son went to bed kept me from snacking, so that’s a win, too.
I’m well on my way to cooking/baking 50 new-to-me Recipes in 2017!
He created the recipe in his Smurf Recipes app on his Kindle Fire. It honestly wasn’t very delicious — berries, water, and ice, topped with Reddi Wip — but a packet of Splenda made it more palatable.
As featured in the Detroit Free Press and made by my boss.
The prep time on this casserole recipe from Cooking Light may not have taken into account my lack of a lackey to be my Sous chef. That 50 minutes ended up being closer to an hour and a half — plus, I got interrupted once by my son. That was my entire stretch of “me time” that I get after my son goes to bed, and I’m not entirely sure it was worth the effort.
I may appreciate this as Time Well Spent come tomorrow, when I stick one of these in the oven for 25 minutes and poof! dinner is ready. Or in another couple of weeks, when I make the casserole I’m about to freeze.
Honestly, though, unless this is The Best Damn Casserole I’ve Ever Had, I’m unlikely to go to the trouble again.