|... old tupperware, resurrected for a good cause ...|
Not that I haven't always loved them. But they are not even a close second to desserts which I think about all of the time. I collect recipes I will never use, I file them by dessert category, I read them while I eat lunch. And my supper.
Lately I have been trying to put them out of my mind and think about vegetables, fruit and white meat. Another category has also loomed large. Pasta. Nutritional pasta -- made from whole wheat. A few years ago I tried it out and thought, "Better to eat no pasta than this pasta."
But in my present state of mind, I am even trying to add that kind of nutrition back into my diet. My friend, Pouria, says that it is possible to develop a taste for it, so much so that a person will begin to choose it over the "white stuff".
So, in the interest of making real change, I bought some whole wheat spaghetti and used it for the noodles in a dish called "Make-Ahead Party Thai Noodles" from Anne Lindsey's Light Kitchen.(p. 165) She says, "These are particularly suitable for a buffet or when entertinaing as they can be made in advance and reheated."
Make-Ahead Party Thai Noodles
1/2 lb spaghetti
half each sweet red and yellow pepper, cut in thin strips
1/2 cup chopped fresh coriander
1/3 cup chopped green onion
4 cups bean sprouts
1/4 cup rice vinegar or cider vinegar
1/4 cup hoisin sauce
2 tbsp hot water
1 tbsp sesame oil
1 tbsp sodium-reduced soy sauce
1 tbsp minced ginger root
1 1/2 tsp packed brown sugar
1 1/2 tsp minced fresh garlic
1/2 tsp dry mustard
1/2 tsp chili paste or hot pepper sauce
1. In large pot of boiling water, cook pasta until tender but firm; drain. Transfer to a 12 cup baking dish.
2. Sauce: Combine vinegar, hoisin sauce, water, sesame oil, soy sauce, ginger root, sugar, garlic, mustard and chili paste. Set one-third of the sauce aside; stir remaining sauce into noodles.
3. Stir in red and yellow peppers, coriander, onion and bean sprouts.
4. Add remaining sauce; bake, covered, in 350 F oven for 20 to 30 minutes or until hot.
Makes 8 servings
My purpose was to get a good sauce on the whole wheat noodle. I didn't have dry mustard and used the regular yellow mustard. I didn't have hoisin sauce, but had black bean sauce, so made the substitution there. I could see that the sauce is not cooked and I don't like that much fresh garlic, so I left that out. Still, the noodles were excellent -- I am going to do this again and again with the whole wheat spaghetti I purchased (cheapest when you find it at Costco). And I have done the requisite shopping trip to T&T groceries over at the Pacific Rim Shopping Centre to refresh my supply of hoi sin, sesame oil and dried shitake mushrooms, of which I will thrown in a few next time.
Now for the vegetables. I just did a regular stir fry of the veggies I had in the house. I substituted -- about 8 small carrots (but not baby) that I had julienned in my food processor (for speed); I didn't have coriander but would have loved to try it; I put in some celery. Just do what your family likes for a stir fry which is faster than baking everything in the oven.
Pouria and I tasted the dish. We thought we could triple the vegetables next time. Kelve tasted it. He thought the dish should have 1/3 that number of vegetables. But none of us complained about the noodles.
And here is a bonus. Calories per serving? 168 and 2 grams dietary fibre