topic Re: For those who enjoy so-called in Kitchen

For those who enjoy so-called

fitnessfreak — Fri, 28 Mar 2014 09:08:06 GMT

"Prince Spaghetti Day"..I am thinking of trying WHOLE GRAIN Spaghetti as I know the "normal" noodles are really just straight starch which converts quickly to sugar in the bloodstream.

I have read that whole-grain pasta is a much better alternative (and I do eat whole-grain bread) but I am wondering--does it have a strange taste..or texture (mouth-feel)? Do all whole-grain noodles come in strange colors and is it natural coloring or artificial dye?

Does one cook it longer..are nutrients lost?

Would my dds see it and run screaming from the room? haha Inquiring minds want to know! thanks

Re: For those who enjoy so-called

JeanLouiseFinch — Fri, 28 Mar 2014 09:58:21 GMT

We have switched to whole grain or whole wheat pasta. It's not all that different of a mouth feel. You want to be careful not to overcook it, though, or it will break apart. I've used linquine, spaghetti, rotini, penne, mostaccioli, elbow macaroni all successfully. Initially, you may detect a slight flavor difference, but it's not bad. You will get beyond it because you're committing to a lifestyle change and your sauce will still be the star of the dish. Most of the whole grain or whole wheat pastas will be a brown color in the box. Upon cooking some brands will remain darker than others, while some will be only slightly darker than the regular kind of pasta. Follow the box directions for cooking times and you should be fine. They're pretty much the same as you're used to.

Re: For those who enjoy so-called

fitnessfreak — Fri, 28 Mar 2014 10:16:49 GMT

Thank you so much for your fast reply!

I do not do much cooking, but am looking forward to trying this.

I am a sauce-in-a-jar user (I add onions/etc.) and also want to "upgrade" from PREGO..any suggestions for a robust/zesty brand of sauce? I would look for possibly "organic" or "low-sugar"...I figure there is no sense in using whole-grain spaghetti and then ruin it by dumping high-sugar content sauce on top!

I am NOT a "from scratch" cook..(or any cook at all. really....) so if anyone here uses a high quality sauce-in-a-jar please share the brand w me!

Thank you so much..

BTW--I may not read any answers until tomorrow early am. when I am next on computer!

I say this in case it seems like I have disappeared...thanks

Re: For those who enjoy so-called

ID2 — Fri, 28 Mar 2014 11:11:42 GMT

Oh I think its insane that manufacturers put sugar in spaghetti sauce!! Insane! I am only a ""from scratch"" cook mainly because I don't eat all the sodium and sugar manufacturers put in foods. I only use whole wheat pasta.

Re: For those who enjoy so-called

jackthebear — Fri, 28 Mar 2014 12:33:19 GMT

Some brands are better than others keep trying till u find the one you like as for sauce here we have have one that sells for a about $1 on sale called Colona that is low on sugar. The big name brands are loaded with it they taste too sweet. Making yr own is pretty easy with a can of tomatoes but there isn't always time for that

Re: For those who enjoy so-called

faeriemoon — Fri, 28 Mar 2014 13:08:03 GMT

I can't stomach whole grain pasta. You might want to try Barilla Plus which is a bit easier to take. It's a multi grain/chick pea combination.

Aslo thin pasta like angel hair or linguine are a little easier to get used to.

Re: For those who enjoy so-called

daisyk — Fri, 28 Mar 2014 13:16:20 GMT

I tried brown rice pasta and found it to be surprisingly decent. I liked it better than the whole wheat.

Re: For those who enjoy so-called

WenGirl42 — Fri, 28 Mar 2014 14:31:21 GMT

On 3/28/2014 fitnessfreak said:
Thank you so much for your fast reply!

I do not do much cooking, but am looking forward to trying this.

I am a sauce-in-a-jar user (I add onions/etc.) and also want to "upgrade" from PREGO..any suggestions for a robust/zesty brand of sauce? I would look for possibly "organic" or "low-sugar"...I figure there is no sense in using whole-grain spaghetti and then ruin it by dumping high-sugar content sauce on top!

I am NOT a "from scratch" cook..(or any cook at all. really....) so if anyone here uses a high quality sauce-in-a-jar please share the brand w me!

Thank you so much..

BTW--I may not read any answers until tomorrow early am. when I am next on computer!

I say this in case it seems like I have disappeared...thanks

I don't know if you feel like you couldn't make your own sauce or just don't have the time, but if you're adding "onions/etc." anyway then it really isn't hard to make your own sauce! Put some olive oil in a pan, sauté your onions, dump in a can of stewed tomatoes and break them up with your spoon, put in some fresh garlic, a little salt and pepper, and that's a terrific base. I love adding fresh basil to mine, and sautéed mushrooms, but dried Italian seasoning is nice, or whatever other spices you have on hand. You can add a little sugar if you feel it needs extra sweetness. Add some tomato sauce if you want it "saucier". This cooks so quickly and is super easy, but if you want to let it simmer for a bit it will just develop the flavors more.

Having said that, I will say most of the time during the week I don't want to take the time to make my own sauce either, and I rely on jarred sauces. Just read the labels to make sure you know what you're getting (and what you're not getting). The best ones I've found have actually been small local brands (like my store brand makes an excellent organic pasta sauce with minimal ingredients and no added sugar that is comparable in price to Barilla). For national brands, Newman's Own makes a couple good ones, Barilla (but again, read the labels because some of them are high in sugar), and Mario Batali's jarred sauces are excellent but crazy pricey and I'll only buy them on sale.

Re: For those who enjoy so-called

PhatCat — Fri, 28 Mar 2014 15:22:21 GMT

I switched ages ago and found the Ronzoni whole wheat tastes the best. Since then I have found I have a very strong intolerance to gluten and switched to brown rice pasta. Brown rice pasta tastes just as good (I think better) than the whole wheat! No gluten, less starch.

Re: For those who enjoy so-called

Another new name Sue — Fri, 28 Mar 2014 15:41:00 GMT

I can barely tell the difference in pastas because they are pretty bland, and the sauce is what tastes good.

Re: For those who enjoy so-called

scotnovel — Fri, 28 Mar 2014 15:46:11 GMT

webmd.com has a chart that compares protein, fat, fiber, calorie count, and which boost plant omega 3's of some of the "healthier" pastas. Go to the site and search for Healthier Bowl of Pasta and find the article which is near the top of the article list. There is additional info there regarding taste etc.

Re: For those who enjoy so-called

LilacTree — Fri, 28 Mar 2014 16:33:52 GMT

On 3/28/2014 WenGirl42 said:
On 3/28/2014 fitnessfreak said:
Thank you so much for your fast reply!

I do not do much cooking, but am looking forward to trying this.

I am a sauce-in-a-jar user (I add onions/etc.) and also want to "upgrade" from PREGO..any suggestions for a robust/zesty brand of sauce? I would look for possibly "organic" or "low-sugar"...I figure there is no sense in using whole-grain spaghetti and then ruin it by dumping high-sugar content sauce on top!

I am NOT a "from scratch" cook..(or any cook at all. really....) so if anyone here uses a high quality sauce-in-a-jar please share the brand w me!

Thank you so much..

BTW--I may not read any answers until tomorrow early am. when I am next on computer!

I say this in case it seems like I have disappeared...thanks

I don't know if you feel like you couldn't make your own sauce or just don't have the time, but if you're adding "onions/etc." anyway then it really isn't hard to make your own sauce! Put some olive oil in a pan, sauté your onions, dump in a can of stewed tomatoes and break them up with your spoon, put in some fresh garlic, a little salt and pepper, and that's a terrific base. I love adding fresh basil to mine, and sautéed mushrooms, but dried Italian seasoning is nice, or whatever other spices you have on hand. You can add a little sugar if you feel it needs extra sweetness. Add some tomato sauce if you want it "saucier". This cooks so quickly and is super easy, but if you want to let it simmer for a bit it will just develop the flavors more.

Having said that, I will say most of the time during the week I don't want to take the time to make my own sauce either, and I rely on jarred sauces. Just read the labels to make sure you know what you're getting (and what you're not getting). The best ones I've found have actually been small local brands (like my store brand makes an excellent organic pasta sauce with minimal ingredients and no added sugar that is comparable in price to Barilla). For national brands, Newman's Own makes a couple good ones, Barilla (but again, read the labels because some of them are high in sugar), and Mario Batali's jarred sauces are excellent but crazy pricey and I'll only buy them on sale.

That is exactly how I make my own sauce. I call it a pesto sauce. I do use garlic. No long cooking and perfect taste. When I can't do that, I use Newman's Own Vodka Sauce. That is the best jarred sauce, IMO.

Re: For those who enjoy so-called

Bestdressed — Fri, 28 Mar 2014 16:38:38 GMT

I use whole wheat pasta. I prefer the thin pasta or angel hair pasta. To me, the thinner whole wheat pasta tastes and has mouth feel more like regular noodles.

Re: For those who enjoy so-called

depglass — Fri, 28 Mar 2014 17:03:52 GMT

I use Paul Newan sauce and add ground beef round, onions and green peppers. The sauces I use are roasted tomatoes and garlic and roasted garlic and peppers. They have several other good varieties. I find they are not as sweet as Prego. I did my own sauce for years, but quite frankly Newman's is better than mine. Now the pasta. I hate whole wheat pasta, I hate rice pasta. Its just not worth eating in my book. I continue to use Da Vinci and Barilla thin spaghetti.

Re: For those who enjoy so-called

sciencegeek_1 — Fri, 28 Mar 2014 17:23:25 GMT

I don't like the taste of sugar/corn syrup in my sauce. I usually make my own, but for those days I'm in a hurry, I keep Classico on hand. Most varieties of Classico have no added sugar of any kind. My faves are their roasted garlic and their 4 cheese.

ETA: On Classico days I don't take time to doctor it at all--not onion, not beef. That's for my cooking days. I like their sauces as is--I don't always have to have meat in my sauce.

Re: For those who enjoy so-called

eddyandme — Fri, 28 Mar 2014 17:27:46 GMT

On 3/28/2014 ID2 said:
Oh I think its insane that manufacturers put sugar in spaghetti sauce!! Insane! I am only a "from scratch" cook mainly because I don't eat all the sodium and sugar manufacturers put in foods. I only use whole wheat pasta.

On the very rare occasion that I make homemade sauce, I always put grape jelly into it - that's sugar; and, it's not a 'sweet' sauce.

Re: For those who enjoy so-called

Marsha2003 — Fri, 28 Mar 2014 19:51:58 GMT

I bought whole wheat linguine and had to give it away because of the gritty mouth feel. I stick with Barilla Plus.