Our BetterMost Community > Chez Tremblay
I Wish I Knew How to LOSE You--The Weight Loss Thread (check first post)
Jeff Wrangler:
I think a big part of the problem that I have had is that with much of my traveling in recent years, I have not been in control of when I get to take my meals. I don't like to snack, whether on a car trip, or at work, or at home. But when snacks are available, and there is no telling when you are going to get your dinner, rather than endure hunger pains. ... And it's also not good to sit down to a full dinner at ten o'clock at night, and then go to bed on a full stomach. :(
Aloysius J. Gleek:
http://www.nytimes.com/2010/03/24/health/nutrition/24recipehealth.html?src=me&ref=health
Recipes for Health
Spaghetti With Edamame, Parsley, Garlic
and Olive Oil
By MARTHA ROSE SHULMAN
Published: March 24, 2010
This is a quick pasta to throw together if you have frozen shelled edamame or peas in your freezer, and it’s a dish that I find irresistible. You can find frozen edamame at most supermarkets; the green soybeans are a terrific source of protein and isoflavones. Seek out organic edamame.
The pasta company Barilla is now making a mixed semolina and whole grain pasta called Barilla Plus that combines a grain and legume flour blend with the traditional semolina. It’s a little more expensive than regular pasta, but you’ll get more nutrition for your buck. The other ingredients here are not at all pricey. If you can’t find the whole grain pasta, this is still an easy, inexpensive and nutritious dish.
1 large garlic clove, finely minced (more to taste)
Leaves from 1 bunch parsley
2 tablespoons extra virgin olive oil
1 1/3 cups frozen shelled edamame, preferably organic, or frozen peas
3/4 pound whole grain spaghetti if available, or regular spaghetti
1/4 cup freshly grated Parmesan (optional)
1. Begin heating a large pot of water for the pasta. Meanwhile, turn on a food processor fitted with the steel blade, and drop in the garlic. When it’s chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl with a spatula. Add the parsley to the bowl, and process until finely chopped. With the machine running, drizzle in the olive oil. Transfer the mixture to a large pasta bowl. (You can also use a mini-chop for this task.)
2. When the water in the pot comes to a boil, salt generously, add the edamame or peas and cook five minutes. Remove from the pot with a strainer or a slotted spoon, and place in the bowl with the parsley.
3. Add the spaghetti to the boiling water, and cook al dente following the timing instructions on the package. Checking for doneness about a minute before the stated cooking time. When the pasta is cooked, remove 1/2 cup of the cooking water and add to the bowl with the herbs and edamame or peas. Drain the pasta, and toss with the mixture in the bowl. Add Parmesan if desired, and serve.
Yield: Serves four.
Advance preparation: This isn’t a dish to do in advance, but the whole thing can be made while you’re waiting for the water to boil.
Martha Rose Shulman can be reached at martha-rose-shulman.com.
Recipes for Health
Each week this series will present recipes around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.
See previous recipes »
southendmd:
That looks great, John. Parsley and garlic give a flavor boost to just about anything.
Jeff Wrangler:
--- Quote ---"This is a quick pasta to throw together if you have frozen shelled edamame or peas in your freezer."
--- End quote ---
Doesn't everyone keep frozen shelled edamame in the freezer, just for emergencies?
;D
I'm sorry, it's just that the phrase, "if you have frozen shelled edamame ... in your freezer," struck me as funny.
Front-Ranger:
Actually I keep frozen peas in the freezer for emergencies of the sore muscular kind!!
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