Monday, January 6, 2014

Bean Sprout "Spaghetti"


    The most fun thing about cooking, for me, is making the recipe my own. I borrowed the idea for bean sprout "noodles" from a whole30 recipe group. However, the sauce is my own creation. 
     I found enoki mushrooms at my local supermarket. While I don't normally eat mushrooms, these were so cute and resembled noodles also, so I decided to give them a try. I'm glad I did! The have zero flavor. It's sort of like chewing soft puffy air. I think this will allow them to take most flavors nicely. 
      The sauce is one I normally make as a quick sauce. Kirkland brand tomato sauce comes pre-seasoned which is nice if your in a hurry. I just use what I have on hand. However, I always add more seasonings anyway. 
     My family apprehensively approached the fork with crinkled noses. They were pleasantly surprised to discover they loved it! I got 3 thumbs up! I only sautéed the sprouts for 5 minutes and I was pleased with the crunchy texture. Better yet, the bean sprouts do not leave the same heavy, too full feeling I get from wheat noodles. My husband prefers his bean spouts raw, but he does like the sauce. 
     This recipes only takes about 20 minutes and I started with frozen venison. Additionally, since this recipe has so many vegetables you really don't need a side dish. 

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Bean Sprout "Spaghetti"  

Prep time: 5 minutes
Cook time: 20 minutes

Recipe:
1lb ground meat (or alt)
1-2lbs raw bean sprouts
1 3.5oz package Enoki mushrooms
2  15oz jars tomato sauce
2-4T Olive oil
2T Butter 
Optional Seasonings
    Steak Seasoning or S&P to taste
    2T Spaghetti or Italian seasoning
    1T Granular kelp
    Parmigiano-Reggiano to taste 
*I'm not endorsing these brands, it's just what I prefer to use*

Directions:
1. Sauté bean sprouts in olive oil (or 
     butter ) for 5-7 minutes.
      [Defrost meat if necessary] 
     remove sprouts to large bowl. 
2.  In the same pan Season and  
      Brown meat. I used venison this         
     time. When I use very lean meats 
     like this I always use olive oil to 
     help it mince up better. 
3.  Spread the meat to the outside of  
     the pan. Add 2T butter and 
     mushrooms. Sauté 2 minutes.
4.  Add tomato sauce and
      seasonings, stir well and heat 
      until you see steam. 
5.  Spoon sauce over sprouts, 
     sprinkle with Parmigiano-
     Reggiano and Serve. 

I did not use Parmigiano-Reggiano this time and I thought it was delicious without it.