Delicious Diabetic Pasta, Rice & Potato Recipes
Search for the diabetic recipe you are looking for:
While some soups are cooked slowly over a longer period of time there are also many quick recipes for soup. Soup with hearty ingredients can make an entire meal for even the most robust appetite. Diabetic Pasta, Rice & Potato Recipes Get great PASTA, RICE and POTATO information on this page: Rice Facts History of Pasta Tips to Cooking Rice Types of Rice Nutrition in Potatos The Truth about the Potato Skin Myth Tips for Cooking Pasta: Pasta Shopping Tips: When purchasing fresh pasta, it is important that you check for the expiration date to ensure that the pasta will be fresh when you are ready to use it. If substituting a pasta shape, for best results, select a substitution that is similar in size and shape to the pasta called for in the recipe. When purchasing eggs for homemade pasta, check the "sell by date" to ensure freshness and check your recipe to find out what size eggs it is calling for so that you purchase the required size. When selecting dried pasta, check the package to see that semolina flour was used to ensure good quality pasta. If purchasing fresh pasta in place of dried, you will have to purchase a larger quantity of fresh to equal the required amount of dried. Dried pasta approximately doubles in size when cooked and fresh increases very little. Tips on Making Homemade Pasta: Strengthen your homemade pasta dough by substituting ½ cup or less of semolina flour in place of an equal amount of all-purpose flour. If using a processor to mix the dough, it will not need as much kneading as when it is mixed by hand. If the pasta becomes sticky at any point while working with the dough, dust it lightly with flour. Also, dust the equipment you are working with, such as the rolling pin or the rollers in the pasta machine, to prevent the dough from sticking. When putting pasta dough strips through a rolling machine to thin the dough, if the strips become long and hard to handle, cut the strips in half to make them easier to work with. Allowing the pasta dough to dry for approximately 15 minutes before cutting will result in cleaner cuts. Drying the cut pasta noodles or shapes for 15 minutes or more before cooking will allow the pasta to firm up a little and prevent the pasta from sticking together when cooking. Save the trimmings when cutting pasta noodles or shapes, press the trimmings together, reroll, and cut additional noodles or shapes. When making stuffed pasta, work as quickly as possible to prevent the pasta dough from drying out and becoming difficult to work with, and to prevent problems with the pasta sealing properly.
Pasta Reheating Tips: When microwaving leftover pasta, heating individual serving size portions one at a time works better than trying to reheat several servings at once. The individual servings will heat more evenly. Using a round or oval microwave safe dish for reheating in the microwave allows the pasta to reheat more evenly. A square cornered baking dish has a tendency to allow the corners to overcook. When reheating lasagne in the oven, poke several small holes in the top of the lasagne and pour a small amount of milk over it and then cover the lasagne tightly with foil. Place in a 350° oven for 20 to 25 minutes or until the cheese is bubbling. The little bit of milk will help keep the lasagne moist.
History of Pasta: The word comes from Italian pasta which shares its origins with "paste", meaning "dough", "pasta", or "pastry" as in "small cake". Though the Chinese were eating noodles as long ago as 2000 BCE (this is known thanks to the discovery of a well preserved bowl of pasta over 4000 years old), the familiar legend of Marco Polo importing pasta from China is just that—a legend, whose origins lie not in Polo's Travels, but in the newsletter of the National Macaroni Manufacturers Association. The works of the 2nd century CE Greek physician Galen mention itrion, homogenous compounds made up of flour and water. The Jerusalem Talmud records that itrium, a kind of boiled dough, was common in Palestine from the 3rd to 5th centuries CE. A dictionary compiled by the 9th century Syrian physician and lexicographer Isho bar Ali defines itriyya as stringlike pasta shapes made of semolina and dried before cooking, a recognizable ancestor of modern-day dried pasta. LasagneOne form of itrion with a long history is laganum (plural lagana), which in Latin refers to a thin sheet of dough. In the 1st century BCE work of Horace, lagana were fine sheets of dough which were fried and were an everyday food. Writing in the 2nd century CE Athenaeus of Naucratis provides a recipe for lagana which he attributes to the 1st century Chrysippus of Tyana: very fine sheets of a dough made of wheat flour and the juice of crushed lettuce, then flavored with spices and deep-fried in oil. An early 5th century cookbook describes a dish called lagana that consisted of several layers of rolled-out dough alternating with meat stuffing and baked in an oven, a recognizable ancestor of modern-day Lasagna. Some have attributed the innovation of dried pasta, in the form of long thin noodles we use today (spaghetti) to the Arabs who populated Southern Italy (i.e. Sicily) around the 12th Century. Prior to this, Italians are said to have eaten their pasta freshly made (pasta fresca) in a gnocchi like form. Pasta has a lengthy history and has survived time to be a favorite among most people today!
Rice Facts Rice provides more than one fifth of the calories consumed worldwide by humans. Rice is a staple for a large part of the world's human population, especially in East, South and Southeast Asia, making it the most consumed cereal grain. Rice is a staple for a large part of the world's human population, especially in East, South and Southeast Asia, making it the most consumed cereal grain. Rice is generally grown in paddies. The shallow puddles take advantage of the rice plant's tolerance to water; the water in the paddies prevents weeds from outgrowing the crop. Once the rice has established dominance of the field, the water can be drained in preparation for harvest. Paddies increase productivity, although rice can also be grown on dry land (including on terraced hillsides) with the help of chemical weed controls. In some instances, a deep-water strain of rice often called floating rice is grown. Floating rice can develop elongated stems capable of coping with water depths exceeding 2 meters (6.5 ft). Rice bran, called nuka in Japan, is a valuable commodity in Asia and is used for many daily needs. It is a moist, oily inner layer which is heated to produce an oil. It is also used in making a kind of pickled vegetable. Rice, like other cereal grains, can be puffed (or popped). China leads the world with 182 million metric tons of rice produced in 2005.
Tips to Cooking Rice Rice may be soaked prior to cooking, which decreases cooking time. For some varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains. In some culinary traditions, especially those of Latin America, Italy, and Turkey dry rice grains are fried in oil before cooking in water.
Types of Rice American long-grain rice Japanese short-grain riceBeaten rice Bhutanese red rice Black rice Brown rice syrup Forbidden rice Inari Indonesian rice table Jasmine rice List of rice dishes List of rice varieties New Rice for Africa Protein per unit area Puffed rice Red rice Rice Belt Rice bran oil Rice wine Riceland Foods System of rice intensification
Nutrition in Potatos Potatoes contain a number of important vitamins and minerals. A medium potato (150g/5.3 oz) with the skin provides 27 mg vitamin C (45% of the Daily Value (DV)), 620 mg of potassium (18% of DV), 0.2 mg vitamin B6 (10% of DV) and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. Moreover, the fiber content of a potato with skin (2 grams) equals that of many whole grain breads, pastas, and cereals. In addition to vitamins, minerals and fiber, potatoes also contain an assortment of phytochemicals, such as carotenoids and polyphenols.
The Truth about the Potato Skin Myth The notion that “all of the potato’s nutrients” are found in the skin is an urban legend. While the skin does contain approximately half of the total dietary fiber, the majority (more than 50%) of the nutrients are found within the potato itself. The cooking method used can significantly impact the nutrient availability of the potato. New and fingerling potatoes offer the advantage that they contain fewer toxic chemicals. Such potatoes offer an excellent source of nutrition. Peeled, long-stored potatoes have less nutritional value, although they still have potassium and vitamin B. Potatoes are often broadly classified as “high” on the glycemic index (GI) and thus are frequently excluded from the diets of individuals trying to follow a “low GI” eating regimen. In fact, the GI of potatoes can vary considerably depending on the type (i.e., red vs. russet vs. white vs. Prince Edward), origin (i.e., where it was grown), preparation methods (i.e., cooking method, whether it is eaten hot or cold, whether it is mashed or cubed or consumed whole, etc), and what it is consumed with (i.e., the addition of various high fat or high protein toppings) (Fernandes et al. 2006). Various potato dishes.Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. The only requirement involves cooking to break down the starch. Most potato dishes are served hot, but some are first cooked then served cold, notably potato salad and potato chips/crisps.
Check out all of the other diabetic food recipes and information and tips on cooking for diabetics!
Check out all of the other diabetic food recipes and information and tips on cooking for diabetics!
|
