Saturday, March 20, 2010

Macrobiotic Mac and Cheese

Mac and cheese is such a staple of fast, kid-friendly kitchen, but can it go window-shopping for being macrobiotic? We'll try.... For a few years, I've been a huge fan of the Fiber Gourmet pasta. They contain a high amount of a special zero-calorie fiber (a whopping 18g per serving); this brings down the calories (only 140kcal for 2 oz of dry pasta, while regular pasta is 200kcal at 2oz) and leaves you full and satisfied for 5-6 hours. Otherwise, the texture and taste is just like any other good Italian pasta. A miracle product. I typically cook an entire package of their mac and cheese product, which makes 3 portions. Reheating a portion, I mix in vegetables like bell peppers, tomatoes, corn or even a veggie burger. This time I went, well, macrobiotic. 

1 portion of mac and cheese
1/2 serving of pre-blanched kale
1/2 small onion, diced
3 fresh shitake mushroom, sliced
3 fresh enoki mushroom, sliced
1/4 cup of water
1/2 TB Chipotle BBQ sauce (or teriyaki sauce)
1/2 TB hot sauce (I used a Korean hot pepper paste)
1 ts red miso

In a dry heavy skillet, heat up the onion and mushrooms, until the onions are translucent and the shitake are slightly charred. Add in the water, the chipotle BBQ sauce and the hot sauce, and mix well. Simmer for 1-2 min, and add in the mac and cheese and the kale. Mix gently. On low-medium heat, simmer for a few minutes until the pasta and kale are reheated. Before serving, mix in the miso to the 'macrobiotic mac and cheese' (if necessary add a bit of water for the miso to dissolve better). Tasty!

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