[mhayden999]

Welcome aboard...I'm so glad you've decided to join us. Your story sounds so familiar...isn't it just amazing how we sabotage ourselves. The good news is you're here and that is what is important.

As you can see, support is what we do best 'round here. I wish you success as you restart your journey to healthy living.

Best Wishes,

Mark
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You can get what you want in life, if you help enough people get what they want--Zig Ziglar

[OceanDreaming]

Alright, dang it. I'm going to have to try those darned shiritaki (or however you spell it) noodles. Billie, what is the brand of yours? What do they taste like? How 'bout you Tammy? I don't do soy generally but tofu I'd do if it was good.

About cutting spag squash...I get the produce guy and ask him to cut it for me. I've never been turned down and if I ever am, I'll be shopping elsewhere.

This is my favorite way to do it:
Properly Prepared Spaghetti Squash Recipe #162765
This recipe can be substituted in ANY pasta sauce or recipe, and can be eaten hot or cold. Very versatile main, or side dish and very hard to screw up.
by BentSlightly

SERVES 4
1 spaghetti squash
1 head garlic
salt
pepper
olive oil
vegetable oil
vegetables or meat or cheese

1. Preheat oven to 350-375.
2. Halve raw spaghetti squash with a sturdy sharp knife, scoop out, and discard the squash poop with a spoon.
3. Place halves onto an oven safe cooking dish face up.
4. Clean head of garlic and thinly slice garlic, (the larger pieces of garlic brown nicely, and offer a wonderful layer of complexity to the dish).
5. Spread garlic into the bowl like shape of the squash, salt and pepper vigorously, drizzle with a 50/50 mixture of olive oil, and vegetable oil (get the oil everywhere inside the squash).
6. Place onto the upper middle rack of the oven for about 30-40 minutes. (You will know it is ready when the squash separates with little resistance from the skin).
7. Remove from oven, and place in coldest location possible for at least 20 minutes, before separating from skin.
8. Use a fork to scoop and separate squash strands, add any other ingredients you like at this point.
9. Parmesan, Romano, or Pecorino, Feta, are all excellent additions to this dish, as well as, meat, sausage, veggies, olives, the list is endless.
10. WARNING **** If you use a loose tomato based sauce DO NOT add it immediately to the squash; this makes the squash runny, mushy, and unpalatable. Instead garnish the dish with a little bit of sauce atop the squash, and then offer more sauce on the side, in a separate dish.
11. If you ever had it served this way you know what I mean.
12. You can also take any leftovers and add a little bit of flour, and make into patties and fry.

© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com
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Angie

[TammyPaul]

OK. Here's what we use.

http://www.locarbu.com/catalog/index.php?manufacturers_id=41&main_page=index&gclid=CLfb6b62-5MCFRJPxgodGmie7w

I can find these in Ingle's grocery store only......They say tofu on the package but if you read the label, they are made from yam flour. We like the spaghetti the best. The kids like them! The link above, you can order online a case at a time. When I do find them, they are in a refrigerated section where tofu is sold. I can't even find these in a health food store. When I googled for the product, I found some asian ones so if there is an asian food market in your area, you might try looking there...I don't know if those are the same though.

Tammy

[OceanDreaming]

Tammy,

What do you make with them? Are they rubbery? What do they taste like?

Angie
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Angie

[TammyPaul]

I make a baked spaghetti with beefy marinara sauce and Sam makes a spectacular alfredo sauce. We like the spaghetti cut better than the fettucine. The fettucine does tend to get a little rubbery but the spaghetti doesn't seem to be. The thing you have to watch for is that they get watery the more you "cook" them so my marinara is extremely thick to help compensate for that and I squeeze as much out when pre-cooking as I can.


Tammy

[TammyPaul]

oh yeah, the taste? like pasta!


Tammy

[OceanDreaming]

Wow, they really taste like pasta? Boy, that would be great. I think I'll order a bag to try out. I was reading on another site where someone rinses them then fries them in a pan with a little olive oil to "dry" them out and then puts the sauce on. Ok, off to order a bag...I sure hope I like them. Thanks Tammy!

Angie
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Angie

[TammyPaul]

Sure!

I'll have to try that pan technique!

Oh yeah, they are very long so you will want to cut them down too. I use scissors.

Good luck!

Tammy

[OceanDreaming]

Dang it, I guess I gotta wait on these, now that I have my mouth all ready for noodles. I went to the site to order a couple of bags which was just over $4. Then at the checkout the shipping was going to be $8! I didn't think I needed any that bad. I'll wait until I get to Whole Foods. Their website says a lot of WF stores carry them.

Hmmph!
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Angie

[donnyandcathy]

One warning for ya
They do not digest, and they just kind of slide down without being chewed too much, so when you go potty just don't think you have worms
Did I just say that

I do love them though, and I also like the spaghetti ones better.

Cathy

[OceanDreaming]

[crazywoman]

Angie, Here is what I get. We have an internation food store here that I find them at. They are in the refridgerated section. They keep well for a VERY LONG time. They aren't in a bag like some of the shirataki noodles are. They are in a plastic box with a transparent label/seal. Don't know how to put that, but maybe you can figure out what I meant by the picture.



I don't really notice much taste. I guess they kinda take on the flavor of what you cook them with, or put on them.

Some talk of the shirataki noodles having a fishy smell, especially if not rinsed well. I have never noticed this yet with these (and I'm pretty sensitive to fish scent). But I still rinse them well before using. (It says to rinse well on the label also.)
They are a little rubbery, but don't seem as bad as some have described shirataki noodles to be.

I guess I use them mostly for stir fry's. I usually get a spaghetti squash for spaghetti. But I wouldn't hesitate to use these, if I didn't have a spaghetti squash & wanted to make spaghetti.

I had never seen a "name" or brand on these. I thought I had looked. But apparently not very well. I finally saw it when I got these out to take the pic for you. They are House brand. Evidently they do make one that is tofu. I went to their website. www.house-foods.com (actually I searched it, and found shirataki tofu noodles. I finally just now found the right one. http://www.house-foods.com/our_products/popup/other_shirataki_3.html Odd, I can only find these thru a "google" search (I use GoodSearch.com - they donate to charity of your choice for searches). I can't find them on thier site if I just go to the site, and go to products.

Oh, and I do chew these..... And have never seen any "worms".

edit: I did finally go into the site map, and found "full product list".. Clicked on that, and then non-tofu products. (Which by the was had some tofu products listed.) I finally found it on there. (it is the link I gave above, which I had found thru the search.)
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Billie
4'8" Started LC WOL Aug 2003

BBcode

My mind not only wanders, sometimes it leaves completely.

[donnyandcathy]

Sorry about that Angie, maybe I should learn to keep my mouth shut

[soulwriter]

Cathy - I'm glad you still gave us a heads up for the potential "outcome" (re: worms reference).... lol..... never want a surprise like that.
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Starting Weight: 180
Current Weight: 180
Goal: 135

[TammyPaul]

Billie,

Sounds like the ones I get are basically the same as yours. The brand is the same, packaging is different. Mine does say it is made from yam flour but you have to look in the ingredients list to see it. I don't know why they say tofu unless it's a mixture of some kind.....

Tammy