Sunday, March 2, 2014

Calamari & Chimichurri Noodles

Today is my 3 year bloggiversary.  When I started writing about the food in our kitchen, it was primarily to commemorate our family meals.  Since then, I've found that I've been as helpful to other home cooks as they have been to me in helping out with how things get cooked.  It's been great exploring the world of new recipes.  So we've grown our web site views to about 8 - 9,000 per month in this time and have been viewed in 10 different countries.  Our love of food is still strong today with a deep appreciation of those that inspire us.  We are continuously challenged to create new flavors, especially experimenting with new cultures.  Thanks to everyone for comments & support!

One of my favorite things to eat is calamari, kale,  & shirataki noodles.  The flavor combinations often vary, but I strive to cook lean proteins with vegetables for healthier metabolism.
The two latest great flavor combinations in our home exist of scallion extra virgin olive oil and lemongrass mint white balsamic vinegar.  Because why not.
A bag of shallots from the Asian market seems to last forever.  And just one or two diced or sliced can create lots of layers of flavor.  The addition of crushed red pepper and chopped green onions to the pan releases delicious aromatics all throughout the kitchen.
I get that people are over kale.  But I buy a big container of the baby kale and add it to just about every meal.  It's has a lot of antioxidant and anti-inflammatory nutrients.  I love it.  
So we've been on a big chimichurri kick lately.  We could practically eat it with every meal.  We decided to incorporate some into these noodles this week.  Loved it!

  • 1 pound of cleaned calamari, tubes cut in half 
  • 1 package of fettucine shirataki noodles
  • scallion extra virgin olive oil
  • lemongrass mint white balsamic vinegar
  • 2 cloves of garlic, minced
  • crushed red pepper
  • 2 shallots, chopped
  • cilantro, loosely chopped
  • chopped green onions
  • 1 red fresno chili
  • handful of baby kale
  1. Make the chimichurri by mixing the olive oil, vinegar, garlic, chili, cilantro, and shallots.
  2. Add some olive oil to a hot saucepan.
  3. Add shallots, green onions, and crushed red pepper.
  4. Rinse the noodles and drain, cutting into slightly smaller sections.
  5. Add the calamari to the pan, stirring lightly.  Add the kale, then the noodles until the calamari is cooked and the kale is wilted, just about 3 - 4 minutes.
  6. Add the chimichurri and mix well.

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