I used to have a co-worker who always seemed to be trying some new diet — cutting out this, cutting out that — a few times she even went on a “Special K” diet, in which she would only eat Special K cereal, or something to that effect.
(Incredibly, it’s a real diet and people actually follow it. What WON’T people try? Think I could make millions by writing a diet book called 30 Days of Mochi to a Better You?)
Each time she went on one of these diets I would roll my eyes, laugh, and tell her she was crazy, mainly because I never understood why a fit, perfectly healthy person would deny herself the pleasure of, you know… food.
As you can tell, I’m not big on fad diets; I’m with the Ellie Krieger school of thought: balance and moderation, with lots of fruits, veggies and grains thrown in.
My one diet modification these past few years? Moving from white rice to brown rice, and eating less white pasta, more whole wheat pasta (this is only at home — could care less when I’m out).
Take this clams with sausage recipe from the Boston Globe, for example.
A few quick steps: Saute sliced linguica or chorizo (I used chicken andouille), add in chopped shallot and garlic, beer and clams.
Cover, and simmer about 10 minutes until the clams open (that part’s key — if the clams don’t open, chuck them, they’re bad).
Stir in chopped parsley and serve over linguini or spaghetti.
Five years ago, I would never have substituted whole wheat pasta for regular pasta. Whole wheat tasted like cardboard, and there weren’t many varieties to choose from. Now? Whole wheat’s like Virginia Slims — it’s come a long way, baby. The selection’s much better, and so is the taste.
That’s my clams and sausage on whole wheat spaghetti. I’ll concede that al dente whole wheat doesn’t have the same bite and mouth feel as al dente regular spaghetti, but it’s still pretty good. And for a casual weeknight meal? Does the trick.
How do you feel about whole wheat pasta, whole wheat flour, brown rice, etc.? Like them? Tolerate them? Wish they would go away so we could all go back to eating the white stuff?
3 Comments
WW pasta is good in theory. But for whatever reason, I feel like someone’s punching me in the stomach for a good 4-5 hours after I eat it. Weird, because brown rice, whole wheat bread, whole wheat pizza dough – all that is fine in my book. But I stay far, far away from whole wheat pasta.
Your dinner still looks delicious.
I agree with Sharon that whole wheat pasta always sounds good in theory – but the texture just isn’t right. I’ve tried cooking it since it contains lots of fiber and is clearly healthier than regular pasta, but I can always taste the difference immediately. I should write into Cook’s Illustrated and ask them to do a taste test on whole wheat pastas; maybe they can find a really good one.
(If you like to bake I recommend King Arthur white whole wheat flour to replace some of the white flour when baking bread or muffins (not for cakes or cookies.) You get some extra fiber but it’s not as wheat-y tasting as other brands.)
Sharon, that’s interesting you’re okay with other whole wheat products, but the pasta does you in. I wonder what’s in it that makes it different.
Yeah, it’s hard to put a finger on what’s not quite right about the texture, but it’s noticeable right away.