Jackie Mason noted that Jews view the world differently. You can clink here to listen to him in the background while you read this post. Non-Jews return from Europe with pictures of buildings. Jews come back with pictures of cake. This observation was from almost 30 years ago, long before food porn and Instagram.
Sally and I took a cruise in 2008. There were several memorable moments, but one thing gets mentioned more often than anything else – lobster macaroni and cheese. Sally was served this decadent side dish one evening and it made quite an impression. I don’t recall the evening. I don’t think I even tasted it. But lobster mac and cheese might be the only reason Sally would go on another cruise.
I’m not making lobster anything since I keep Kosher at home. Macaroni and cheese is also not part of a low carb diet. Up for a challenge and dedicated to resolve any unfulfilled needs, I decided to surprise Sally last night. Here is my version of a Kosher low carb seafood mac and cheese.
Shirataki Macaroni and Cheese
1 Package Tofu Shirataki Macaroni
1 Cup, loosely packed Fake crab meat
1 Cup Shredded cheddar cheese
¼ Cup Parmesan cheese
¼ Cup 2% Milk
1 T Almond meal
2 T Roasted red pepper strips
¼ t Garlic salt
¼ t Parsley
Butter to grease pan
- Preheat oven to 350
- Butter a glass 8×8 baking dish
- Shirataki must be rinsed thoroughly in warm water. Bring 3 quarts of water to a boil and cook the noodles for 2 minutes. Drain, return to the pot, and place it back on the stove. Low setting.
- Stir in the rest of the ingredients and mix well.
- Pour into the baking dish and cook for 20 minutes.
Plate and serve with a tossed salad.
How did it turn out? We don’t have a Holland America or Royal Caribbean brochure in the house.