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Wednesday, June 21, 2006
Eat pasta and be healthy
The Atlanta Journal-Constitution
Seems the twirl of pasta on a fork, the smell of garlic bread and the taste appeal of marinara and Parmesan cheese make a lot of people really happy. So happy that Italian food is the most popular type of restaurant food, according to the National Restaurant Association.
Pasta took a punch during the low-carb craze, but Italian restaurant menus were quick to adapt and substitute vegetables in place of pasta and potatoes. And in response to nutrition recommendations to eat more “quality carbs,” you’ll find whole-wheat pastas appearing on some menus, too. But perhaps the most important lesson we learned during the quest to cut carbs was that those huge plates of pasta served at restaurants such as Maggiano’s and Carrabba’s are often more than we should have in a day, let alone in one sitting.
If you visit a family-style Italian restaurant, it’s best to take their theme to heart and share with those you’re with. If you’re dining alone, plan to take leftovers home.
Aside from watching your portions, it’s good to limit the cheese you eat. That can be hard because ricotta-stuffed pastas and chicken or veal smothered in melted mozzarella and Parmesan are enticing but add a lot of fat and calories. And guess what? That’s not the way they cook in the old country. Sure, you’ll find gorgeous Gorgonzola and peerless Parmesan in Parma, but it’s used sparingly to flavor a dish.
And the good news is that there’s a trend toward creating more authentic Italian cuisine, with more vegetables, less cheese and flavors from wine, extra virgin olive oil and herbs. Olive Garden, for example, operates a culinary institute in Italy, its Web site says, to “learn the secrets of great Italian cooking — like how to combine fresh ingredients —to create authentic Italian dishes.”
What’s your favorite pasta dish?
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The lighter side of Mexico
The Atlanta Journal-Constitution
Some like it hot, and according to trend watchers with the National Restaurant Association, even more diners are joining the spicy food fan club. That means Mexican food, already in the top three of favorite restaurant styles, is poised for even greater popularity.
That’s good news for flavor seekers who are trying to eat less fat, because more Mexican restaurant menus are getting their zing from zesty calorie-free ingredients such as hot peppers, smoked chiles, fresh salsas, dried spices, tangy limes and pungent herbs such as cilantro. While traditional Tex-Mex menus first attracted us with their liberal use of high-fat ingredients such as melted cheese, fried tortillas and gobs of sour cream; the latest taste trend is closer to cuisine south of the border. Mexican restaurants are featuring more grilled fish, fresh vegetables and beans made without lard. More casual taquerias, which first migrated to California and Texas, have made their way to the Southeast.
So now, Mexican food lovers are standing in line to watch tacos or burritos being built to personal specifications at outlets such as Willy’s California Style Burritos, Moe’s Southwest Grill and Chipotle. Sure, you can still load up on the queso dip and fried tortilla chips, but the great thing about these places for folks who want to eat healthier is that you can easily personalize your ingredients. So pack your tacos and burritos with chopped tomatoes, lettuce, salsa, onions, cucumbers and jalapeños. Now you can get black beans or pinto beans instead of refried beans. Try to resist the urge to bury all of those good-for-you flavors with shredded cheese, guacamole and sour cream. A little goes a long way. One word of caution: Some of these flour tortillas are as big as a baby blanket (OK, maybe not quite that big), so watch how much and what you’re stuffing into it to keep your calories in check. It’s also not a bad idea to share it.
How do you keep your Mexican dishes light?
