So.. Bob loves horseradish and I love garlic. The perfect compromise — Horseradish & Garlic-Crusted Steak! Watch out because this steak is full of flavor but very bold and strong flavors. Lovers of the two main ingredients like Bob and I will gobble this up!
Garlic & Horseradish-Crusted Steak
Ingredients:
3 lbs sirloin steak
1/4 cup dijon mustard
1/2 cup non-creamy horseradish
12 garlic cloves, chopped
2 tbs pepper
salt to taste
cooking spray
Directions:
Combine all ingredients except cooking spray in a bowl. Rub the marinade on the steaks and refrigerate for 2 or more hours.
Preheat broiler at 500 degrees.
Spray a baking dish or sheet with cooking spray and place steaks on top (make sure to have a nice spread of marinade on the steaks). Spray top of steaks as well.
Cook for about 10-20 minutes depending on how well you like your steak cooked.
You can do so much with these tofu fries. Toss them in dry seasoning, cover them with cheese, dip them, or eat them plain! I did a little bit of everything!
Garlic Parmesan Tofu Fries
Ingredients:
1 package extra firm tofu
cooking spray
garlic salt
2 tbs reduced fat parmesan
Directions:
Preheat oven 400 degrees.
Strain tofu and pat down with a paper towel.
Cut into 1/2 inch thick slices. Use paper towels to remove as much moisture as possible from each slice.
Cut slices in three to form fry shape.
Spray baking sheet with cooking spray and place tofu on sheet. Top with more cooking spray.
Bake for 30 minutes.
Remove from oven and immediately sprinkle with garlic salt and parmesan.
Serve immediately.
To make a low-fat ranch sauce for dipping, buy a packet of dry Hidden Valley Ranch mix. Prepare according to package directions with low-fat mayo and skim milk.
The biggest complaint about shirataki noodles is the smell that comes from the liquid they’re packaged in. Not only does the liquid give it an odd smell but also adds a sliminess to the texture. The package directions tell you to microwave the noodles and strain any excess water. However, I began using some additional steps to help better the taste and texture of these noodles. It will take a bit more time but it is well worth it. The steps will be listed in the directions of the recipe.
Like most of the world’s population, garlic is one of the great loves of my life. I eat it religiously! One of my favorite garlic dishes is the garlic noodles dish. Garlic noodles is a asian-style dish that many restaurants have put their own spin on. One of my favorites is from the Yard House. They make theirs with shiitaki mushrooms and top it off with parmesan cheese. It’s simply delicious! So, one day while salivating at the thought of these noodles, I thought: What’s stopping me from making a Dukan-friendly version of garlic noodles? The answer — nothing!
I made this recipe for lunch today and I have to say: It was the BEST shirataki recipe I’ve tasted thus far! Shirataki noodles definitely work best with asian-style dishes and this is one of them.
Pan-seared Garlic Noodles
Ingredients:
2 packets fettuccine shirataki noodles
3 medium mushrooms, diced
1/4 cup green onions, chopped
4 cloves garlic, minced
2 cloves garlic, sliced
4 tbs splenda brown sugar
2 tsp soy sauce
2 tbs regular or vegetarian oyster sauce
salt
optional: reduced fat parmesan cheese for garnish
Directions:
Boil shirataki noodles for 3.5 minutes with 2 dashes of salt and strain.
Microwave noodles for 1 minute and use paper towels to dry off any additional liquid.
In a large skillet or wok, heat cooking spray on medium heat and saute mushrooms and garlic until fragrant.
Add brown sugar, soy sauce, and oyster sauce. Add noodles and toss in sauce.
Pan sear noodles on medium-high heat until all liquid is absorbed and noodles have a nice seared brown color.
Add green onions, cook for 30 seconds and remove from heat.
