in my cupboard: black bean pasta

Last week I shared a recipe with you for black bean pasta with chorizo & peppers. Turns out this black bean pasta gem that I picked up on a weekend when I was visiting my parents is pretty hard to track down, but a lot of you were interested in where you could find it. Also turns out that is is very tasty and incredibly healthy. Why must you be so hard to find?!

The Black Bean variety has one ingredient: black beans. It also has a ridiculous amount of protein (20.5 grams per serving) and is pretty low in carbohydrates (16 grams per serving). I did expect it to be higher in fiber (only 0.5 grams)…can’t quite figure out why it is so low. It is also organic, vegan and gluten-free. Oh, did I mention it is delicious too?

The pasta, which comes in three varieties that I saw (Mung Bean, Soy Bean and Black Bean) is imported from China and the company doesn’t even have a website, making it even harder to find! So there are a few options.

  1. You can request that your local store bring it in (typically the best way to get the product you want in stores) – the brand is called Explore Asian Authentic Cuisine.
  2. I’ll get some for you! After all, Christmas is in a few days and I’m feeling pretty giving. :) I will send one winner (US only, sorry International friends!) one bag of each variety. Might as well try them all, right?

To Enter:

  • Leave me a comment telling me which variety you are most eager to try
  • Like me on Facebook (please!!) (leave an additional comment letting me know you did so or you are already a fan)
  • Tweet about the giveaway, including @nutritionisteat (leave an additional comment letting me know you did so)
  • Post a link to the giveaway on your blog if you have one (leave an additional comment letting me know you did so)

I’ll choose a winner Sunday December 26th – Happy Holidays and Good Luck!

Edited to Add: Congratulations Samantha! Send me your mailing address and I’ll get the pasta sent out for you!

thanksgiving 2010: turkey noodle soup

The big question after Thanksgiving is always what to make with the leftovers. Growing up, we always spent Thanksgiving in Milwaukee and the Friday after, we always had turkey sandwiches on little potato buns with crunchy lettuce and a bit of mayo. While sandwiches are fine and often appreciated, this year I wanted to do something a little different and I finally wanted to tackle something I’ve been putting off for the last year: noodles from scratch.

My noodles need some work, these were more like dumplings, but I did what I could without a rolling pin and I promise you next time they’ll look more like noodles. :) If you don’t feel like making your own noodles, you could always just add 2-3 cups cooked whole grain noodles right before serving.

The best thing about soup is that it easily freezes – meaning I can wait to eat it until I feel like turkey again – in March.

Turkey Noodle Soup - about 6 servings

  • entire leftover turkey (I removed most of the meat – you’ll be surprised by how much falls off when making the broth)
  • 2 white onions
  • 4 stalks of celery, chopped
  • 5 large carrots, chopped
  • 4 cloves of garlic, minced
  • 2 Tbsp olive oil
  • salt, pepper, 1/2 tsp sage, 1/2 tsp parsley and 2 bay leaves
  • 3 cups shredded turkey
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 egg + 1/2 egg yolk
  • 2-3 Tbsp water

    Prepare the Broth: Cover turkey carcass in large pan. Chop one onion into large pieces and add them to water. Bring to a boil, reduce heat and let simmer for about 3 hours. When cool, strain all the liquid out and separate meat and bones. Set aside meat and discard bones.

    Prepare the Soup: Mince remaining onion. Heat olive oil in large pan and when hot, add onions, carrots, celery and garlic. Season with salt & pepper and remaining spices.  Stir occasionally for about 5 minutes.

    Add 12 cups of broth and the shredded turkey to the pot. Bring soup to a boil, reduce heat and let simmer for about an hour.

    Prepare the noodles: Combine flour and salt in bowl. Form a well in the center. Add egg, yolk and water (start with 2 Tbsp, add more if need-be) and mix together with fork. Knead for about 5 minutes on a floured surface. Set aside. Roll into thin pieces and cut into desired shapes. Boil in salted water for about 8-10 minutes.

    Add noodles to soup and taste. Add more salt and/or seasonings if necessary, remember the broth doesn’t have any!



    in my cupboard: brown rice noodles

    With my recent interest (ok, borderline obsession) with all things Asian, rice noodles keep showing up in my meals. Whether it’s in pho or a bed for curry, I’m loving all things rice noodles.

    Imagine my surprise when I recently found Brown Rice Noodles! I was beyond thrilled (as only a Nutritionist could be) and immediately put them in my cart, knowing I could certainly come up with a way to use them. Like Angharad’s authentic Pad Thai (seen above).

    The main difference between the white and brown – besides one version being whole grain and one not -  is really the 4 grams of fiber. The white rice noodles don’t contain any fiber and almost everyone could use a little more fiber in life, so it’s an easy, natural swap. :) Even the pickiest of eaters won’t detect that it’s “healthy!”

    The two varieties are Pad Thai (Fettucine) Brown Rice Noodles and Maifun (Angel Hair) Brown Rice Noodles and they are without a doubt, the newest pantry staple of mine!

    haiti: day of meals

    I showed you some of the customary Haitian food last year, but I wanted to show you what a typical day of food looks like. Now this is more than what most Haitians eat on a daily basis, but still much less than most Americans. They feed us very, very well and the food is amazing, I absolutely love it! They’ve even got red wine!

    Before my first trip, I asked my Mom how I would possibly be able to eat, when there are hungry people so close.  She responded with a wise and realistic answer: we are there to work in the clinic, and we aren’t going to do any good if we can’t perform at our best. This makes sense, but is still something I think of often while I’m there.

    The portions are moderate and going back for seconds doesn’t typically seem right. Our leftovers are someone else’s meal, so I always really ask myself if I really need more food. I will admit to having seconds of popcorn though. A few times. :) As you can see, the meals are comprised mainly of starches, with some meat and vegetables sprinkled in. We also always bring a few loaves of bread and mamba (peanut butter) to eat throughout the week as well, which can help supplement small meals.

    A number of times throughout the trip, I thought about how Haiti is not the place to be a picky eater, a “certain kind” of eater, counting carbs, etc. I’m so glad that I can eat white pasta and peanut butter with added sugar and some hydrogenated oils without going crazy. I know I don’t eat that way all the time, or at home, but when I’m in Haiti, I’ll eat just about anything.

    Breakfast: spaghetti with deli ham

    Lunch: soup with carrots, potato, green beans and a side of yucca root

    Dinner: rigatoni with peas and bits of ham (leftover from breakfast), rice & beans with onion sauce, yams and a carrot, squash and beef (goat?) dish that was delicious. With a side of popcorn. Any cuisine that serves popcorn as part of the meal is one that I’ll enjoy ;)

    You didn’t think I’d do a post without a cute kid picture, did you? I just can’t help myself!