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LIGHT & LOCAL |
| • | How to Gau |
My boyfriend and I made a list of goals for the new year. One of the things he wants to improve is his diet, eating less fat and fewer refined carbohydrates. I asked him what were some of the foods he would enjoy having in the new year. He mentioned fettuccini alfredo — egg noodles in a cheesy, creamy sauce flecked with bacon or ham. Talk about calories and carbs!
While shopping at Kale's Natural Foods in Hawai'i Kai, I asked Kale what was new. He showed me House Foods Tofu Shirataki Fettuccine. This is a pasta substitute made from tofu and flavored with shirataki yam flour. It comes in chilled 8-ounce pouches and must be rinsed and drained before use.
House Foods America Corp., one of the largest U.S. tofu makers, is the same company that makes the saimin noodles I wrote about in September. It also makes age, natto and konnyaku and even imports that popular Vermont brand of curry sauce through its parent company in Japan.
The company is innovative and keeps up with the times. I remember using its tofumaking kits when I taught food science years ago. The kit contained a package of dehydrated soy milk and a packet of coagulant. The students got the concept of making tofu without having to go through all the work of making the soy milk.
Tofu Shirataki Fettuccine contains no cholesterol or sugar, is gluten-free, and is great for the vegetarian — an answer to my prayers. I was so excited I decided to buy some shrimp and frozen peas and create a light fettuccine alfredo. I used fat-free cream cheese, low-fat Parmesan cheese and a light sour cream. With the lack of time and the high price of gasoline, I appreciate that I was able to purchase everything right there in one place.
FETTUCCINE NO AFRAID DA CARBO
Steam peas for 3 to 5 minutes. Meanwhile, spray the skillet with olive oil spray and saute the onion and garlic until translucent. Set aside. In the same skillet, spray more olive oil and add the butter. Saute shrimp until they change color. Add Italian seasoning and remove from heat.
Rinse and drain fettuccine. Microwave for 1 minute and pat dry with paper towels. Add to sauteed shrimp and heat through. Add cream cheese, Parmesan cheese and sour cream. Mix thoroughly but gently, so as not to break the fettuccine. Add cooked peas, salt and pepper to taste, and heat through.
Serve with a salad and minestrone soup.
Makes 2 servings.
Want a local recipe lightened up? Write Light & Local, Taste Section, The Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a Kaimuki-raised kama'aina, teacher and recipe consultant, and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.
