Homecooked Starches
Homemade Noodles and Kettle Corn:
Yesterday when I got home, I made homemade noodles, with one egg beaten with a couple Tablespoons water, some salt, and--1/4 t. onion powder, 1/4 t. garlic powder, a few shakings of Italian Spices(presumably oregano, marjoram, rosemary, whatever), and...a wee touch of cumin (1/4 teaspoon again?). I boiled water and threw in some chopped kale leaves and sliced carrot, and some Maruchan ramen noodle seasoning.
That last was overkill, I grant you. But I liked it. If I were eating healthier, I just would have put half in the fridge for lunch today.
I use unbleached flour in all recipes calling for regular for regular flour. It tastes almost the same, but is a bit less...starchy, I guess. It took me a while to notice the difference in taste. Apparently it's more healthy as far as not causing that high peak in blood sugar, which is better for your system overall.
I hear that either Weight Watchers or Overeaters Anonymous advises it too.
(Kettle Corn)Later, because I got peckish and had not gotten out and gotten any fruit, I made some kettle corn. I have an old heavy gauge aluminum saucepan I use to make popcorn. I put in a little canola oil, 2 or 3 Tablespoons of table sugar and a few shakes of salt. Since it's a heavy gauge pan, I don't have to shake it over the flame like we did when I was a kid, to keep it from scorching. Well, except maybe for the very end if I put a lot in, then it has a tendency to scorch. If I listen carefully toward the end when the popping slows, I can then figure out, shake it girl.
Yesterday when I got home, I made homemade noodles, with one egg beaten with a couple Tablespoons water, some salt, and--1/4 t. onion powder, 1/4 t. garlic powder, a few shakings of Italian Spices(presumably oregano, marjoram, rosemary, whatever), and...a wee touch of cumin (1/4 teaspoon again?). I boiled water and threw in some chopped kale leaves and sliced carrot, and some Maruchan ramen noodle seasoning.
That last was overkill, I grant you. But I liked it. If I were eating healthier, I just would have put half in the fridge for lunch today.
I use unbleached flour in all recipes calling for regular for regular flour. It tastes almost the same, but is a bit less...starchy, I guess. It took me a while to notice the difference in taste. Apparently it's more healthy as far as not causing that high peak in blood sugar, which is better for your system overall.
I hear that either Weight Watchers or Overeaters Anonymous advises it too.
(Kettle Corn)Later, because I got peckish and had not gotten out and gotten any fruit, I made some kettle corn. I have an old heavy gauge aluminum saucepan I use to make popcorn. I put in a little canola oil, 2 or 3 Tablespoons of table sugar and a few shakes of salt. Since it's a heavy gauge pan, I don't have to shake it over the flame like we did when I was a kid, to keep it from scorching. Well, except maybe for the very end if I put a lot in, then it has a tendency to scorch. If I listen carefully toward the end when the popping slows, I can then figure out, shake it girl.