Tuesday, June 14, 2016

Procrastination Recipe: Spicy Noodles and Veg (Gluten Free)

Now that I've finished editing FISH IN THE SEA, I can enjoy my evenings, catch up on DVR, and take my time cooking dinner. Yay! So last night I felt like really making a delicious meal. Like always, this meal is super easy and you can sub in whatever veg you want.

1 eggplant, peeled and diced
1 zucchini, diced
1 heirloom tomato
1 Tablespoon Panko crumbs (any breadcrumbs will do, and honestly you don't need them but it adds a nice texture)
2 Tablespoons olive oil
3 Tablespoons sauce of choice (I used a sweet/spicy chili sauce I found in the Asian foods aisle)
Optional: Rice noodles 

In saute pan over medium heat, pour the oil and add your diced eggplant and zucchini. Eggplant absorbs moisture so you may need to add more oil after a few minutes. Cook until soft.

Add in your panko crumbs and continue to cook. This will keep the crumbs crips, which adds a nice crunch to an otherwise soft meal. 

Add in your sauce of choice and mix well so it coats all the veg. Add your tomato last otherwise it will get mushy the longer it cooks.

I then added in the rice noodles I had prepared and this was honestly a really delicious meal. It's slightly spicy, a little sweet, and has really great texture. You could serve the veg without noodles as a side dish or with noodles as a main meal. 

I was also in the mood for fish and I've found this makes such delicious, moist fish.

2 tilapia filets 
2 teaspoons mayo (as an aside, have you tried Just Mayo? love.)
2 Tablespoons panko crumbs (I found gluten free ones at Whole Foods!!!)
2 Tablespoons Parmesan cheese

Step 1:

Step 2:

Step 3:

The Parmesan is optional, but I mean why not? Bake at 350 degrees until you can stick a fork in the middle of the fish and it flakes apart. Then you know it's cooked. It's about 12 minutes, give or take (my oven is crap).

Happy Eating!


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