YumSugar

Al Dente Is Good For Your Health

FitSugar — Fri, 14 Dec 2007 08:45:00 PST

There are many ways to measure the health value of a food, and one such way is the glycemic index. Foods rated high on the index create fluctuations and even spikes in our blood glucose and insulin levels, which is something to be avoided. The lower the GI number the better for your glucose levels. The ratings range from zero to 100 and pasta is generally between 30 and 60 on the GI scale.

To keep the GI rating of your pasta low, you need to eat it al dente. The firmer the noodle is the longer the digestion time. Slower digestion means a lower spike in blood sugars, and that is healthy!

So cook your pasta al dente, which literally translates from Italian to mean "to the tooth." Your noodles should give the sensation of slight resistance when chewed.

Source

Definition: Al Dente

YumSugar — Mon, 18 Dec 2006 07:00:23 PST

Al Dente
Literally translated from Italian, al dente means "to the tooth." Pasta is referred to as al dente when there is a slight resistance against your teeth. If it's brittle it needs more time. If it's mushy, you've cooked it too long.

Link Time: Taco Bell's Doritos Tacos Go National

Susannah Chen — Fri, 17 Feb 2012 10:43:59 PST

Taco Bell's Doritos Tacos go nationwide March 8 - HuffPost Food
So very cool: grape leaf chips - Nation's Restaurant News
Getting to know ground cherries - Al Dente
Groupon's testing out a VIP program - The Consumerist
Try chef Norman Van Aken's authentic Trinidadian souse - Food Republic
How to cook with black currants - Vegetarian Times
Taste tested: Birthday Cake Oreos - So Good

Linguine With Sea Urchin and Caviar

OnSugar Blog — Thu, 09 Feb 2012 06:01:25 PST

Sea urchin is often a polarizing ingredient. Yoo Eatz encourages us to muster some courage and embrace this culinary adventure in the form of pasta.

What's so gross about sea urchin? Even some of the most adventurous eaters I know will make the most horrific faces when the topic comes up.

I asked my husband about this - he generally recoils when I suggest that we share a pair of nigiri at the sushi bar - and he offered that it's a textural thing. Some people say it resembles phlegm (or worse), and I heard one person characterize the briny bits as "little orange tongues" (although, let's face it: the truth of what uni is may actually be harder to stomach!). But a lot of these same people will tell me that the flavor doesn't bother them; in fact, they find it quite pleasant.

For more, plus a recipe, keep reading!

Truffle Mac and Cheese

OnSugar Blog — Fri, 20 Jan 2012 11:55:45 PST

Winter's prime time for comfort foods, and what could be more reassuring on a bleak day than truffle mac and cheese? Cooking in Pajamas expounds.

You could go to a restaurant and pay $15 for a bowl of this decadent pasta, or simply make it at home for a fraction of the price. That's right. You can make this at home for a surprisingly reasonable price. The secret is truffle oil.

The use of truffle oil has become controversial in culinary circles. Ask any chef what they think of truffle oil, and they will most likely turn up their noses and declare it to be an unacceptable substitute to the real thing. One of the biggest reasons for this is that many truffle oils on the market do not contain any actual truffles. They use a synthetic ingredient to duplicate the aroma of the truffle, but their are a few brands that contain natural truffle to infuse the oil.

Keep reading for her truffle macaroni and cheese secrets.

Spaghetti Aglio, Olio, e Peperoncino

Camilla Salem — Thu, 19 Jan 2012 05:45:17 PST

Translated: spaghetti with garlic, oil, and chili pepper flakes.

This is the kind of meal that makes you stop and think that the simplest foods are often the most wonderful. With only a few ingredients that are staples in most pantries, you can create a beautiful, flavorful, heartwarming meal from scratch.

Spaghetti aglio, olio, e peperoncino is a traditional Italian pasta dish. It's well loved by many because it's so easy and inexpensive to make. This is a perfect solution whenever you're in a bind. For example, if guests come over and you've got nothing to serve, they are certain to be wowed when you present them with this meal.

It packs quite a kick from the minced garlic and chili pepper flakes, and I highly suggest enjoying this dish with fellow garlic lovers. Keep on going for more.

Roasted Asparagus Whole Wheat Pasta Salad

Fit Community — Tue, 13 Dec 2011 00:00:31 PST

Whole wheat pasta is a good way to get that much-needed fiber. FitSugar reader For the Love of Fiber shared this whole wheat pasta salad recipe in our Healthy Recipe group.

Just because it's Winter, doesn't mean asparagus is off limits. Check out the full post for the line up of health benefits this amazing vegetable has to offer!

Read on for the recipe.

Fast and Easy Dinner: Dilly Chicken Noodle Soup

Susannah Chen — Tue, 01 Nov 2011 05:07:52 PDT

Whenever I find myself feeling run-down or particularly susceptible to a tenacious Fall cold, there are two things I do: I take my vitamins, and I make my simple recipe for wholesome chicken noodle soup. The minute the smell of aromatics and chicken permeates my kitchen, it's impossible to deny the healing properties of this chicken noodle soup.

Despite its familiar ingredients, this is nothing like the canned or cafeteria stuff; instead, it's chock-full of chunks of real chicken breast, whole pieces of vegetables, al dente egg noodles, and a transparent (but powerful) chicken broth base. But the ingredient that absolutely makes this soup is the dill: it adds a lemony, vegetal flavor that complements the chicken in the best way possible. Get your soup on with the recipe.

Spanish Rice Is Easy and Delicious Side Dish

Katie Sweeney — Tue, 03 May 2011 13:48:40 PDT

When it comes to making Latin cuisine at home, I normally cook Americanized dishes like nachos. However, at a restaurant, I eat more traditional dishes that involve a side of rice and beans. While the beans vary, sometimes they're refried pintos other times they're saucy black, the rice is almost always Spanish rice. It's orange and has a distinct tomatoey taste.

My friend Emily has been making her grandmother's Spanish rice for years and with Cinco de Mayo on the horizon, I begged her to finally share the recipe. The secret is the tomato sauce. It gives the rice a delicious al dente texture and rich comforting flavor. To get the easy technique to this humble side you'll enjoy over and over again, keep reading.

In Season: Beets

Susannah Chen — Wed, 28 Sep 2011 11:33:55 PDT

When the colors of Autumn beg us to return to the golden hues of root vegetables, the first in line to blossom is the beet. From the crimson-red sugar beet to the pink-and-white striped Chioggia, these root vegetables come in a range of stunning, jewel-toned hues. They add a punch of color - and a sweet, mildly buttery flavor when cooked - to just about any course and are at their most tender during the Fall months, peaking in October. To find out how to select, store, and enjoy these versatile veggies, keep reading.