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Pasta with no carbs and almost no calories? No way
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The conventional wisdom of cutting carbs and calories generally has meant pasta is a no-go. But recently, a new noodle has challenged that thinking, giving dieters a fresh — albeit slightly different — way to have their pasta and their New Year's resolutions. We're not talking spaghetti squash which, while delicious in its own right, has never made a satisfying substitute for the real deal. It's so-called shirataki noodles that have attracted the attention of so many dieters of late. Their appeal? No carbs, no fat and almost no calories. No kidding? It's true. These slightly chewy noodles — usually which are found alongside the tofu and other refrigerated Asian foods in grocers' produce sections — are made from a water-soluble fiber that comes from a type of sweet potato (some are made with tofu as well, which contains a tiny bit of fat). Though they once were found only in Asian markets, they have begun showing up in most large supermarkets. And it's not just a desire to cut carbs that is fueling the growth of this product (which has gone from just one or two varieties to many in a span of a couple years). Food and shopping expert Phil Lempert, founder and editor of SupermarketGuru.com, said the growth of the gluten-free (which shirataki happen to be) category also is driving the popularity of this product. Shaped like spaghetti, fettuccine and even "rice," shirataki noodles come packed in water and require nothing more than draining, rinsing and briefly boiling. And while these noodles can replace your favorite pasta in many dishes, you'll need to keep in mind two things. First, don't skip the rinsing step. This washes away a slight bitterness and funky smell. Fear not, both entirely disappear once you've rinsed and boiled. Second, while they certainly are filling, in keeping with their lack of carbs and calories the noodles virtually have zero flavor. But Grace Young, author of "Stir-Frying to the Sky's Edge," considers that an advantage. She said a lack of flavor makes shirataki the perfect ingredient for dishes where the other ingredients or the sauce define the dish. Young was first introduced to shirataki by a home cook in the Philippines, who used the carb-free noodles all the time because she was diabetic, but still wanted pasta. Young said she adds them to homemade broth with fresh vegetables, or simply prepares them with a good quality soy sauce and toasted sesame oil. Because of their bland flavor and chewy texture, Young advises carefully picking companion ingredients for shirataki. Salty and bright, tangy flavors work well, along with crisp textures and even the toothsome quality of cooked mushrooms and meats. This way, she said, every bite will have that perfect blend of taste and consistency. To give shirataki a more pasta-like consistency, also try dry roasting them in a well-oiled or nonstick skillet over high heat for about a minute (be careful not to burn them) before adding them to your favorite dish. Chicken and Shirataki noodle soup Start to finish: 30 minutes Servings: 6 10 cups reduced-sodium chicken broth 2 cups shredded carrots 1 large stalk celery, coarsely chopped 3 tablespoons minced fresh ginger 2 tablespoons minced garlic Three 8-ounce packages fettucine-style shirataki noodles, drained and well rinsed 4 cups shredded cooked skinless chicken breast (about 1 pound) 3 tablespoons chopped fresh dill 1 tablespoon lemon juice Salt and ground black pepper, to taste In a Dutch oven over medium heat, bring the broth to a boil. Add the carrots, celery, ginger and garlic. Cook, uncovered, until the vegetables are tender, about eight to 10 minutes. Add the shirataki and chicken, then simmer until the noodles are just hot, two to three minutes. Stir in the dill and lemon juice, then season with salt and pepper. Nutrition information per serving: 150 calories; 15 calories from fat (10 percent of total calories); 1.5 g fat (0 g saturated; 0 g trans fats); 45 mg cholesterol; 10 g carbohydrate; 3 g fiber; 3 g sugar; 24 g protein; 1020 mg sodium. 
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Taylor ridge, IL Details |
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Today is Thursday, May 23, the 143rd day of 2013. There are 222 days left in the year.
1863 — 150 years ago: Messrs. J. and M. Rosenfield have moved their leather and hidestore to the building formerly occupied by Temple Bufords's store. They buy and sellhides, pelts, furs, wool, beeswax, lard, tallow, etc.
1888 -- 125 years ago: The Rock Island Lumber Company has recovered 5,000 of the8,000 logs that were carried away by the Mississippi River flood last week.
1913 -- 100 years ago: John J. Ullemeyer has been awarded the contract to furnish RockIsland fire and police department members with uniforms, at the city's expense.
1938 -- 75 years ago: Work on Aledo's new $38,000 swimming pool was started thismorning at South Park when ground for the pool was broken by Mayor John W. Murphy.
1963 -- 50 years ago: Students and teacher at Moline High School called today "MissLeona Day" day at the school in honor of the government teacher who retires at theend of the school term. Although she's been teaching for 43 years at the school, Miss Dayfound a new way of arriving at the school this morning. At 7:30 a.m., a police squad carpulled up in front of Miss Day's home and escorted her to school. A caravan of students' cars joined the procession along the way.
1988 -- 25 years ago: Barbecue cooking and riverfront antics are planned for Discover the
River Day Saturday in Leach Park, Bettendorf. A 5K run, wind surfing, a canoe race, hogcalling and more will round out the day under the Interstate 74 bridge.
(More History)