{"id":536,"date":"2015-09-24T21:55:30","date_gmt":"2015-09-24T21:55:30","guid":{"rendered":"http:\/\/www.van-Dieman.info\/?p=536"},"modified":"2015-09-24T21:55:30","modified_gmt":"2015-09-24T21:55:30","slug":"melis-seafood-alfredo","status":"publish","type":"post","link":"http:\/\/www.van-Dieman.info\/?p=536","title":{"rendered":"Meli&#8217;s Seafood Alfredo"},"content":{"rendered":"<p>Ingredients:<\/p>\n<ul>\n<li>1 pack of shirataki noodles or another poon approved noodle. Boiled<\/li>\n<li>3 tbls olive oil. Or bacel olive oil.\u00a0Or my fave 2 tbls olive oil and 1 tbls garlic olive oil.<\/li>\n<li>3 tbls carbquick<\/li>\n<li>Chopped garlic. I use one clove. Because I use garlic olive oil.<\/li>\n<li>1 cup unsweetened almond milk<\/li>\n<li>Half salt to taste. You won&#8217;t need much. At best 1\/2 tsp.\u00a0you can also use onion powder. But I don&#8217;t have any today.<\/li>\n<li>Mushrooms if you want.<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<ul>\n<li>In a medium sauce pan heat oil to boil on medium.<\/li>\n<li>Add carbquick and stir vigorously. I use my stainless steel sauce pans for this so I can use a fork or whisk.<\/li>\n<li>When fully combined and bubbling add chopped garlic. And then keep stirring. The mixture will not be thick or doughy. It&#8217;s very thin.<\/li>\n<li>Then I added the almond milk. Continue to stir. Bring to a boil. While continuing to stir. This took about 1-2 minutes.<\/li>\n<li>Turn heat down to low. Add in salt and any other spice. To taste.<\/li>\n<li>Add in mushrooms I used two.<\/li>\n<li>Let cook on low for about 5-10 min stirring occasionally. As to not let a skin form. Then turn off heat and let stand.<\/li>\n<li>Seafood.\u00a0In a separate pan\u00a0put defrosted seafood or fresh seafood in a pan, start to cook seafood and drain any water. Scallops often create water. Stick to the seafood allowance. Phase 1 does not have a lot of shrimp. I have used a Shrimp ring and just taken 4 of those. So my shrimp is small.<\/li>\n<li>When water is drained add 1 tsp of garlic olive oil.\u00a0You can add in 1 clove garlic and spring onions.<\/li>\n<li>Once all is fried. Add in the shirataki noodles and toss together. Then add your sauce that has been standing. I used only 1\/2 the sauce. I have some left over.<\/li>\n<\/ul>\n<p>I am adding that sauce to my roast beef and spinach tonight. Yummy.<\/p>\n<p>This was very, very, yummy. You can reduce the amount of olive oil used if you like. I measure stuff. Also don&#8217;t use so much salt or any salt if you used Bacel. That stuff has way to much salt. Garlic olive oil is a staple here.<\/p>\n<p>I find that when using shirataki noodles you need to boil then toss in a frying pan with any sauce your using or that stuff refuses to combine.<\/p>\n<p>Credit:\u00a0 Leanne Brannigan<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1 pack of shirataki noodles or another poon approved noodle. Boiled 3 tbls olive oil. Or bacel olive oil.\u00a0Or my fave 2 tbls olive oil and 1 tbls garlic olive oil. 3 tbls carbquick Chopped garlic. I use one clove. Because I use garlic olive oil. 1 cup unsweetened almond milk Half salt to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[14,6],"tags":[],"class_list":["post-536","post","type-post","status-publish","format-standard","hentry","category-phase-2","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/536","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=536"}],"version-history":[{"count":1,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/536\/revisions"}],"predecessor-version":[{"id":537,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/536\/revisions\/537"}],"wp:attachment":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=536"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=536"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=536"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}