You guys, I found pasta that's GASP....HEALTHY!
Replies
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This thread has inspired me to put baked ziti on the menu this weekpaperpudding wrote: »ooh, morphing into a photos thread
am cooking spaghetti bolognaise for tea tomorrow - will post photo too.
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OK, photos. We wanna be well-rounded, so here's the "alternative faux food" chickpea rice/orzo, with "alternative faux food" zoodles, cranberry (Roman) beans, fire-roasted diced tomatoes, onions sauteed in macadamia oil, basil, and parmesan cheese.
Per serving, 542 calories, 33g protein, 19g fiber, lotsa nice micros. It's a faux food fest!
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ShinyFuture wrote: »
Experimenting and tossing things together is very freeing and educational: What's the worst that can happen, after all?
Oh, trust me, my family has several "hilarious" stories about just how badly things can go. I'm good with soup, but everything else needs a recipe. And sometimes even that doesn't help. One of the stories that gets trotted out on holidays is the lasagna that even the dog didn't want.
Yup, that's about the worst that can happen. Presumably, you learned something, and no one died (not even the dog). All part of the fun . . .
I could tell you about back in my early days of vegetarian cooking, decades back, when a common kitchen output was something we called "unidentified patties with brown sauce". I learned a lot. 1 -
rheddmobile wrote: »I really like lacinato kale, aka “the flat kind.” Especially baked into kale chips.
@Momepro Has your mom tried mung bean pasta? Nutritional profile is similar, no soy.
Never heard of it!0 -
paperpudding wrote: »90 minutes to make spaghetti bolognaise??
from pre-made store pasta?? or do you make your own pasta as part of the recipe? ( i admit I have no idea how long that would take as have never made my own pasta)
But I can make home made spaghetti bolognaise in 2o minutes (which really is 20 minutes )
@paperpudding a lot of that time was fussing with pancetta - first chopping it in the food processor, adding onion, celery, and carrot, and grinding to a paste, then sauteing, and sauteing, and adding tomato paste and sauteing some more, and then finally adding the ground beef. Also, this was a One Pot recipe, so the pasta was cooked in the pan with everything else - using another pan to cook the pasta while the sauce was simmering would have saved time.
Oddly, it took me exactly 90 minutes, which freaked me out. (I did saute the pancetta for less time then they said, b/c I had worked out earlier and my stirring arm was ready to fall off and using my left arm would have been awkward.)
I didn't get a picture but it is the cover recipe:
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Also in that dutch oven cookbook is Couscous Risotto with Chicken and Spinach, which will be next Saturday's project.
I MIGHT USE BABY KALE INSTEAD 6 -
kshama2001 wrote: »paperpudding wrote: »90 minutes to make spaghetti bolognaise??
from pre-made store pasta?? or do you make your own pasta as part of the recipe? ( i admit I have no idea how long that would take as have never made my own pasta)
But I can make home made spaghetti bolognaise in 2o minutes (which really is 20 minutes )
@paperpudding a lot of that time was fussing with pancetta - first chopping it in the food processor, adding onion, celery, and carrot, and grinding to a paste, then sauteing, and sauteing, and adding tomato paste and sauteing some more, and then finally adding the ground beef. Also, this was a One Pot recipe, so the pasta was cooked in the pan with everything else - using another pan to cook the pasta while the sauce was simmering would have saved time.
Oddly, it took me exactly 90 minutes, which freaked me out. (I did saute the pancetta for less time then they said, b/c I had worked out earlier and my stirring arm was ready to fall off and using my left arm would have been awkward.)
I didn't get a picture but it is the cover recipe:
I make bolognaise sauce in about 5 hours using Marcella Hazan's recipe. I have been using this recipe for a couple of decades. I do make quadruple batches to freeze.
https://leitesculinaria.com/84057/recipes-marcella-hazan-bolognese-sauce.html3 -
So I've been craving pasta since this thread. Finally got a chance to cook it tonight. Plenty of fiber and protein in that meal.
If we're still exchanging foods, I'm more than willing to take this off your hands minus the avocado I just can't get into avocado in any form except guac
My mom bought me a pasta roller for Christmas since I'd been wanting to try homemade ravioli but just could not get the dough to turn out right trying to roll it out by hand. The first batch was absolutely wonderful, made with fat free ricotta and spinach and clocking in at around 105 calories for 5 of them that I paired with a homemade alfredo sauce that I got down to 167 calories. Paired it with some steamed broccoli for a pretty satisfying meal.
The dough recipe I found calls for 2 egg yolks per egg and 1 cup flour and come out to about 190 calories per serving, so I'm going to play around with it and see if I can get it down a little more than that by knocking out an extra egg yolk and see what happens (I've been told pasta dough is pretty forgiving lol) I made spaghetti on Friday night and loved the texture and flavor of the homemade stuff versus store bought and thought that it was more filling for me, too.1 -
bmeadows380 wrote: »So I've been craving pasta since this thread. Finally got a chance to cook it tonight. Plenty of fiber and protein in that meal.
If we're still exchanging foods, I'm more than willing to take this off your hands minus the avocado I just can't get into avocado in any form except guac
My mom bought me a pasta roller for Christmas since I'd been wanting to try homemade ravioli but just could not get the dough to turn out right trying to roll it out by hand. The first batch was absolutely wonderful, made with fat free ricotta and spinach and clocking in at around 105 calories for 5 of them that I paired with a homemade alfredo sauce that I got down to 167 calories. Paired it with some steamed broccoli for a pretty satisfying meal.
The dough recipe I found calls for 2 egg yolks per egg and 1 cup flour and come out to about 190 calories per serving, so I'm going to play around with it and see if I can get it down a little more than that by knocking out an extra egg yolk and see what happens (I've been told pasta dough is pretty forgiving lol) I made spaghetti on Friday night and loved the texture and flavor of the homemade stuff versus store bought and thought that it was more filling for me, too.
What roller did you get?
For years the task of rolling dough defeating me and I avoiding recipes that called for rolling. But now I have this, and rolling circles is so much easier:
https://smile.amazon.com/gp/product/B000HK2DNA/
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kshama2001 wrote: »Also in that dutch oven cookbook is Couscous Risotto with Chicken and Spinach, which will be next Saturday's project.
I MIGHT USE BABY KALE INSTEADkshama2001 wrote: »Also in that dutch oven cookbook is Couscous Risotto with Chicken and Spinach, which will be next Saturday's project.
I MIGHT USE BABY KALE INSTEAD
Omg I want!!!0 -
I like pasta, but I can live without it. I stopped eating pasta because of the carbs. I can't say that I really miss it, but finding a low carb alternative for pasta every now and then would be great. Any suggestions?0
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fdlewenstein wrote: »I like pasta, but I can live without it. I stopped eating pasta because of the carbs. I can't say that I really miss it, but finding a low carb alternative for pasta every now and then would be great. Any suggestions?
Does the "pasta" in the OP still have too many carbs for your needs? Or the chickpea/lentil/whatever ones?0 -
fdlewenstein wrote: »I like pasta, but I can live without it. I stopped eating pasta because of the carbs. I can't say that I really miss it, but finding a low carb alternative for pasta every now and then would be great. Any suggestions?
This won’t work for full fledged keto, but what I do as a diabetic with limited carb tolerance is eat a smaller portion of ordinary pasta, plus a portion of zoodles. Zoodles (spiralized zucchini noodles) are quicker than pasta to make, have hardly any calories, and lower carbs than pasta. By themselves I find them too sweet and not satisfying as a pasta substitute, particularly when added to tomato based sauce, but added to real pasta they bulk up a small portion nicely without being distracting in flavor or texture.
So far I haven’t found any of the weird alternative pastas (bean, chickpea, etc) to be worth eating regularly. They tend to have strange flavors and textures, many of them aren’t much lower in carbs, and most have as many or more calories. Some are not bad when considered as their own new type of food but not as a reasonable substitute for wheat based pasta.
They have about the same carb content, but I do find that soba noodles, which are made of buckwheat, seem to spike my blood sugar less than the equivalent amount of spaghetti. And soba noodles are also delicious.
Spiralized cucumber is a great option for chilled Asian noodle dishes.
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A green smoothie looks (and maybe even tastes) exactly like swamp water.
As for pasta? Semolina or go home.
Oh, and kale? Yup, this:
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I've tried the black bean, soya and edamame noodles from Aldi and personally didn't like the texture but my bf loves it.
I've seen edamame pasta in both ASDA and Costco.
Id eat it more if the texture was better because ratio of fibre and protein to carbs is much much higher Than regular pasta so It fits better in my calorie allowance.
Personally red lentil pasta is my favourite it's really cheap from morrisons and although not massively high in protein and fiber like soy it tastes great and still has more than double the protein and fiber than wholewheat pasta for the same calories. Morrisons also does pea pasta too.
I really don't know why the OP got so much abuse, the composition of basic pasta is far different than these alternatives and for those like myself who are on low calorie diets it's nice to have an alternative. I usually eat legumes and veggies and choose my grains carefully as for me the calories are too high in things like basic pasta for the serving size and amount of fiber and protein you get.4 -
as promised, paper pudding easy 20 minute spaghetti bolognaise..
Ingredients
500g lean beef mince ( I think you call this ground beef in US)
1 medium onion, diced
1/2 cup tomato paste
1 400g tin crushed tomatoes, preferably the spicy one
1 beef stock cube
1/2 tsp oregano
1/2 tsp sugar.
water to make consistency right
Serves 3
Brown mince and onion (you do not need oil, meat juice is enough)
then add all other ingredients, stir through and heat till bubbling gently, then simmer for about 10 minutes.
Meanwhile have pasta cooking as usual in separate saucepan.
I just use ordinary white wheat spaghetti - but you could use black bean pasta if you want
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I've tried the black bean, soya and edamame noodles from Aldi and personally didn't like the texture but my bf loves it.
I've seen edamame pasta in both ASDA and Costco.
Id eat it more if the texture was better because ratio of fibre and protein to carbs is much much higher Than regular pasta so It fits better in my calorie allowance.
Personally red lentil pasta is my favourite it's really cheap from morrisons and although not massively high in protein and fiber like soy it tastes great and still has more than double the protein and fiber than wholewheat pasta for the same calories. Morrisons also does pea pasta too.
I really don't know why the OP got so much abuse, the composition of basic pasta is far different than these alternatives and for those like myself who are on low calorie diets it's nice to have an alternative. I usually eat legumes and veggies and choose my grains carefully as for me the calories are too high in things like basic pasta for the serving size and amount of fiber and protein you get.
OP did not get abuse
There was pushback about this exagerated claim that black bean pasta is the Gasp!! healthy thing!!
Probably would of been better to word it - "interesting alternative I enjoyed" or something like that.
So people can discuss traditional pasta and alternatives with various pros and cons and no need for hyperbole.
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Thanks for suggesting this healthy
new product. I'll look for it next time I go to Aldi.1 -
kshama2001 wrote: »What roller did you get?
For years the task of rolling dough defeating me and I avoiding recipes that called for rolling. But now I have this, and rolling circles is so much easier:
I think Mom got this one:
https://www.amazon.com/Attachments-Authentic-Spaghetti-Fettucini-Lasagnette/dp/B00006ADVC/ref=pd_sbs_79_3/139-8932615-4871022?_encoding=UTF8&pd_rd_i=B00006ADVC&pd_rd_r=40b6f21d-d05f-4ad3-af89-3db91f94b242&pd_rd_w=syjFm&pd_rd_wg=YovWg&pf_rd_p=7c0dad87-8a25-4c4f-9349-026039ea6cb3&pf_rd_r=2ZAHKXSZ4C9XF1Y5BN2E&psc=1&refRID=2ZAHKXSZ4C9XF1Y5BN2E
I didn't care for the ravioli make part - it didn't work well at all, but everything was fine. Mom wants me to try lasagna noodles next, but I need to wait to the end of the month so they'll be fresh for the pan she's making for my sister's birthday.1 -
bmeadows380 wrote: »
I didn't care for the ravioli make part - it didn't work well at all, but everything was fine. Mom wants me to try lasagna noodles next, but I need to wait to the end of the month so they'll be fresh for the pan she's making for my sister's birthday.
This is what I use for my ravioli. Works great with a little spray of Pam and a rolling pin. I have the ravioli maker for the pasta machine too and didn't like it.
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Thread demonizing pasta turns into thread talking about how to make yummy, yummy home-made pasta, and yummy foods with pasta.
Some days, I just gotta love MPF. :flowerforyou:23 -
I've tried the black bean, soya and edamame noodles from Aldi and personally didn't like the texture but my bf loves it.
I've seen edamame pasta in both ASDA and Costco.
Id eat it more if the texture was better because ratio of fibre and protein to carbs is much much higher Than regular pasta so It fits better in my calorie allowance.
Personally red lentil pasta is my favourite it's really cheap from morrisons and although not massively high in protein and fiber like soy it tastes great and still has more than double the protein and fiber than wholewheat pasta for the same calories. Morrisons also does pea pasta too.
I really don't know why the OP got so much abuse, the composition of basic pasta is far different than these alternatives and for those like myself who are on low calorie diets it's nice to have an alternative. I usually eat legumes and veggies and choose my grains carefully as for me the calories are too high in things like basic pasta for the serving size and amount of fiber and protein you get.
Stuff like "alternative faux food" and claims that something with the same calories but fewer protein/fiber grams is "just as nutritious" are not abuse. They're just people being laughable about their personal preferences and prejudices.
So laughing is the right response, if you ask me, not feeling abused and beleaguered.paperpudding wrote: »
(snip other sensible stuff, for reply length)
So people can discuss traditional pasta and alternatives with various pros and cons and no need for hyperbole.
Yup, preferably on all sides. 3 -
So OP did not get "abused," and I would also disagree that the responses were "laughable." Let's remember that the title of this thread is "I found pasta that's-gasp!--healthy" (my punctuation edits for clarity's sake).
The implication of that, to me, is that pasta is not normally healthy (and the subtext perhaps is "should be avoided").
So -- gasp! -- many people posted that traditional pasta (which is often demonized) is, indeed, already plenty healthy.
In connection with that, many people noted that it's pretty unusual to eat pasta on its own, and instead it is typically eaten in a mixed dish -- also called "pasta" -- that can include whatever nutrients one wants. I pretty much never made pasta that does not include a source of protein and lots of vegetables, for example.
If one is short of protein, or one needs to bulk up the protein in a dish from the noodles themselves (vs. the foods eaten as part of the overall pasta dish), then sure, it might be helpful to have some higher protein pasta. (Personally I've tried and liked chickpea pasta, haven't been impressed with the red lentil I bought but will try it again since I might have overcooked it.)
Similarly, if one is low on fiber or simply wants more fiber, having a higher fiber noodle might be helpful, sure. But not everyone is going to feel like they need to or want to rely on their dinner starches for more than a bit of fiber (potatoes are pretty low fiber, and I don't care or consider them not nutritious; I also note that some fruits are a lot lower fiber than some others, but I don't make it a point to only eat the highest fiber ones).
The bigger point is that traditional pasta is not "unhealthy" so the expression of seeming shock at finding one that is "healthy" is going to lead to comment, as is the apparent assumption that we all agree that pasta is a dish to be avoided (except now there's this new product!).
Also, the marketing for this product is absurd. Not only the "it's vegan" that was noted above (when dried semolina pasta is normally just flour and water for the ingredients), but also on amazon, at least, it brags that it lacks 125 different additives, again which are not normally in the pastas I buy. So I do think the post was a reflection of the marketing and stems from some idea (false) that traditional dried pasta at the store is some kind of super unhealthy product with loads of bad stuff, when in reality it's just flour.
The only real issue here is wheat vs. soy? Personally, I'm fine with both, and would try this if I happened upon it, but no, I don't think that in all cases soy is superior to wheat, even refined wheat flour made into pasta. But then I -- like many people -- find pasta a quite enjoyable base for other foods. It's similar to how I don't think rice is unhealthy just because I could decide to eat everything I now eat on rice on lentils, which have more protein and fiber.
IMO, as someone not usually low on protein and fiber, is that the nutritional differences in pasta dishes is often going to have much more to do with the other ingredients in the dish and not the noodles.15 -
The only real issue here is wheat vs. soy? Personally, I'm fine with both, and would try this if I happened upon it, but no, I don't think that in all cases soy is superior to wheat, even refined wheat flour made into pasta. But then I -- like many people -- find pasta a quite enjoyable base for other foods. It's similar to how I don't think rice is unhealthy just because I could decide to eat everything I now eat on rice on lentils, which have more protein and fiber.
I am one who has been advised to limit my soy. The phytoestrogens in it causes benign cysts to form in my breast. Haven't tried it since menopause so maybe I will be OK now but I really don't feel like experimenting, especially because when the cysts formed, I needed mammograms and ultrasounds every 6 months. Started to limit soy and the cysts went away. I am just fine with wheat.
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So OP did not get "abused," and I would also disagree that the responses were "laughable." Let's remember that the title of this thread is "I found pasta that's-gasp!--healthy"
(snip)
This will be one of those cases where we disagree.
I agree with most of your post. I agree that most responses were entirely reasonable. Pasta, including white, refined wheat pasta, is a fine thing to eat, though as usual I'd be looking at context and dosage (for either pasta).
Implying that soy pasta is an "alternative faux food" is laughable, IMO. Soy flour made into shapes is no more a faux food than wheat flour made into shapes. It's food, with pluses and minuses.
That was about as close to "abusive" as anything I saw (ETA I don't think it is abusive, either), and it's as hyperbolic (so as laughable) IMO as the over-dramatic OP and some subsequent responses ("soy is poison" "white pasta is a simple carb", etc.) that I'd also call laughable.
JMO, as always.4 -
So OP did not get "abused," and I would also disagree that the responses were "laughable." Let's remember that the title of this thread is "I found pasta that's-gasp!--healthy"
(snip)
This will be one of those cases where we disagree.
I agree with most of your post. I agree that most responses were entirely reasonable. Pasta, including white, refined wheat pasta, is a fine thing to eat, though as usual I'd be looking at context and dosage (for either pasta).
Implying that soy pasta is an "alternative faux food" is laughable, IMO. Soy flour made into shapes is no more a faux food than wheat flour made into shapes. It's food, with pluses and minuses.
That was about as close to "abusive" as anything I saw (ETA I don't think it is abusive, either), and it's as hyperbolic (so as laughable) IMO as the over-dramatic OP and some subsequent responses ("soy is poison" "white pasta is a simple carb", etc.) that I'd also call laughable.
JMO, as always.
Sure, I agree with you about the bolded, as I think my comments have made clear.
Where we disagree, if at all, is that I don't think that's the upshot of the comments OP got. Most of them were "why do you think traditional pasta is unhealthy?" Which is obviously not "laughable" IMO.
Btw, this was OP's comment, on page 1, before anyone said anything negative about the product she was promoting:DedDollChance wrote: »Regular pasta made with bleached enriched flour is flat out junk. It's not a complex carbohydrate and is nothing more than a "filler upper" that breaks down into SIMPLE SUGARS. This means you will not stay as satiated for as long. Hate on me if you'd like, I won't be posting anything else. I didn't come here to be talked down to or have things assumed about me.. Good luck everyone.6 -
So OP did not get "abused," and I would also disagree that the responses were "laughable." Let's remember that the title of this thread is "I found pasta that's-gasp!--healthy"
(snip)
This will be one of those cases where we disagree.
I agree with most of your post. I agree that most responses were entirely reasonable. Pasta, including white, refined wheat pasta, is a fine thing to eat, though as usual I'd be looking at context and dosage (for either pasta).
Implying that soy pasta is an "alternative faux food" is laughable, IMO. Soy flour made into shapes is no more a faux food than wheat flour made into shapes. It's food, with pluses and minuses.
That was about as close to "abusive" as anything I saw (ETA I don't think it is abusive, either), and it's as hyperbolic (so as laughable) IMO as the over-dramatic OP and some subsequent responses ("soy is poison" "white pasta is a simple carb", etc.) that I'd also call laughable.
JMO, as always.
Sure, I agree with you about the bolded, as I think my comments have made clear.
Where we disagree, if at all, is that I don't think that's the upshot of the comments OP got. Most of them were "why do you think traditional pasta is unhealthy?" Which is obviously not "laughable" IMO.
Btw, this was OP's comment, on page 1, before anyone said anything negative about the product she was promoting:DedDollChance wrote: »Regular pasta made with bleached enriched flour is flat out junk. It's not a complex carbohydrate and is nothing more than a "filler upper" that breaks down into SIMPLE SUGARS. This means you will not stay as satiated for as long. Hate on me if you'd like, I won't be posting anything else. I didn't come here to be talked down to or have things assumed about me.. Good luck everyone.
Then we don't disagree at all . . . I think.
I didn't say all of the responses were laughable. What I said was "Stuff like "alternative faux food" and claims that something with the same calories but fewer protein/fiber grams is "just as nutritious" are not abuse. They're just people being laughable about their personal preferences and prejudices." Only those things laughable, on that side of the argument, and not "abuse". Lots of things laughably inaccurate on the other side of the argument, also (including the "complex carb"/"simple sugars" thing you quoted.
I disputed that "not a complex carbohydrate" post, and the satiation thing, in detail.
My larger intended point is that it's more appropriate to laugh at hyperbole, not feel abused.5 -
Whole wheat pasta, chicken breast, hot rotel tomato and chicken broth for dinner tonight. Yummm.4
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lynn_glenmont wrote: »What's unhealthy about traditional pasta?
High carb without protein. For some people that will cause t2 diabetes in the long run, even whole wheat pasta. It can cause high triglycerides too that will after that increase LDL. Not everybody has those responses, I think it's about 40% of the population. If your blood lipids and glucose are fine, then you're part of those who are not affected. Enjoy!3 -
lynn_glenmont wrote: »What's unhealthy about traditional pasta?
High carb without protein. For some people that will cause t2 diabetes in the long run, even whole wheat pasta. It can cause high triglycerides too that will after that increase LDL. Not everybody has those responses, I think it's about 40% of the population. If your blood lipids and glucose are fine, then you're part of those who are not affected. Enjoy!
Really? How? Where is the science to back this up? Thanks.
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