It’s seafood pasta with three types of “pasta” being capellini, vermicelli and egg noodles. Add shrimps for seafood and a touch of Chinese Five Spice, among other things, to have a nice balance of Italian, Chinese, seafaring and exploratory nature, and Marco Polo is the best name you can give this dish.
Just wanted to share a bit of a crazy concoction I improvised on for supper tonight. Use however much or little you like in your version of the recipe.
- Cook quinoa in a rice cooker till ready, then turn off to let cool while you do the rest here.
- Dice up fresh grape tomatoes, green onions and mint leaves.
- Turn on wok to frying temperature (just above medium for me).
- Cut up bacon strips into half inch bits.
- Throw into wok and mix around till fried to desired level.
- Turn off stove.
- Throw in quinoa and mix well.
- Throw in all the diced up stuff and mix well.
It’s really good, but I caution against eating too much. Quinoa is potent stuff! You’ll have a lot of energy without having to eat a lot. But at least it’s not like sugar high sort of energy overload or anything like that. If you’re doing anything like marathon training or needing lots of energy in food that tastes and is good, this is for you!
Yes, bacon is good for you. Accept that and your world will be better. 🙂
Let’s face it. Shredded Wheat is a pretty dull cereal.
I eat it because it doesn’t have a whole whack of processed sugar in it that I can’t taste much of in other cereals. This is especially true of the organic stuff that for some reason, tend to carry a ton of sugar in it, when you don’t even get to enjoy it in the healthy taste!
There’s no salt in Shredded Wheat, either. Even its shape ain’t interesting. It’s just the antithesis of cereal today in many ways.
So what did I do tonight to make my Shredded Wheat pre-bedtime snack more interesting?