Saturday, March 7, 2009

"Cheese-y"? Really?

I've made something similar to this with actual tofu chunks, and I've had my fair share of shirataki, but this looks fantastic:
Two 8-oz packages of House Tofu Shirataki Noodles
1 large egg
½ cup ricotta cheese
1/4 cup sour cream
1 cup shredded sharp Cheddar cheese
1/4 tsp. salt
1/8 tsp. white pepper
½ tsp. hot pepper sauce

1 Tbs butter, melted
½ cup shredded sharp Cheddar cheese
½ cup seasoned dried low-carb bread crumbs

Yields 4 servings
PREP TIME: 10-15 minutes
COOK TIME: 30 minutes

Preheat oven to 350°.

Prepare noodles according to package directions, below. Cut into 1-inch pieces.

Lightly beat egg in a bowl. Add remaining ingredients and the noodles (not topping ingredients). Stir well. Pour into a well sprayed or buttered 1 ½ quart baking dish.

In another bowl, blend topping ingredients together and sprinkle over noodle mixture.

Bake 25-30 minutes until set and the top is crisp. Serve as a side dish, light supper or breakfast item. Each serving contains 5g net carbs.
(Via Livin' La Vida Low Carb)


plumpdumpling said...

It's weird to think that at one time, the word "cheesy" didn't exist, and someone out there was describing something as "cheese-y" for the first time.

Tracey said...

I know, right?

Do you think tasty was ever just taste-y?

Do you hate me for using the word you hate most as an example?