Chef Andy Matsuda, with over 35 years of cooking experience and 15 years of teaching experience, has trained more than 12,000 students from the US and over 30 other countries in the art of sushi making. Affiliated with the prestigious French culinary school, Le Cordon Blue, the Culinary Institute of America at Napa, Mission College, and the Center for Culinary Arts of Manila, Chef Andy is the owner and lead instructor at the Sushi Chef Institute in Torrance, California. “My mission is to educate students and members of the public who have a passion for sushi, traditional Japanese cuisine, and Japanese culture in general.” As part of his formal instruction and many public appearances (including many at the Los Angeles County Public Libaries, Japanese community and cultural events), Chef Andy has introduced traditional, healthy Japanese ingredients including shirataki noodles to many.
Edamame Salad
Makes 4 servings
Ingredients:
- ½ head lettuce, shredded
- ½ package Skinny Noodles Spaghetti
- ½ half medium cucumber, julienned
- ¼ C red onion, thinly sliced
- 6 petite or grape tomatoes
- ¼ C cooked and shelled edamame beans
- 2 green onions, sliced
- ½ C rice vinegar
- ½ C vegetable oil
- ½ C honey
- ⅓ C soy sauce
- 2 Tbsp sesame oil
- 1 tsp grated ginger
- 1 tsp grated garlic
Toss all salad ingredients and set aside. Mix together all dressing ingredients. Pour desired amount on salad mix and toss well. Refrigerate unused portion of dressing to use at later date.
Cabbage Rolls with Shirataki Rice
Makes 4 servings
Ingredients:
- 8 large cabbage leaves
- 1 package Skinny “Rice” Shirataki
- 6 oz ground turkey
- ½ onion, finely chopped
- Salt and pepper to taste
- 2 C chicken or vegetable broth
- 4 C tomato sauce
Boil cabbage until soft being careful not to overcook. Remove from water and set aside. Rinse well and drain Skinny Rice and set aside. Mix together turkey, onion, Skinny Rice, and seasonings. Divide the mixture into 8 equal round portions and wrap each with the cabbage leaves. Mix the broth and tomato sauce in a bowl and set aside. Place the rolls in a large saucepan, seam-side down, and cover with the broth mixture. Cook on medium-low heat and simmer for 1 hour. Garnish with asparagus if desired and serve hot.
Per Serving (2 rolls): 146 calories, 4g fat, 33mg cholesterol, 20g carbohydrates, 6g fiber, 12g protein (WW Points Plus: 4)
Also try Chef Andy's Hearty Carrot Soup recipe with less than 120 calories per serving and only 3 Weight Watchers PPV. Learn more about Chef Andy at www.sushischool.net.
Visit us at getskinnynoodles.com to learn more about Skinny Noodles Shirataki, get cooking tips, and explore all of our shirataki noodles recipes!
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