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Archive for July 13, 2011

TIP OF THE DAY: Corn With Lime Juice ~ Hold The Butter

With the season’s corn bounty now in stores, here’s a tip to help you enjoy corn on the cob without high-cholesterol, high-calorie butter or hypertension-generating salt.

We’re not being sacrilegious. We’re just offering you a delightful alternative: chili-lime corn on the cob.

It’s how corn is served south of the border.

  • Simply dip a wedge of lime into a dish of chili powder, so the spice coats the sides of the wedge.
  • Then rub the lime along the length of the corn as you squeeze it. It easily coats every kernel.
  •  
    With the calories you’ve saved, have another ear of corn.

     

    A squeeze of lime on your corn instead of
    butter? Try it with a shake of chilli powder.
    Photo by Hannah Kaminsky | THE NIBBLE.

     

      

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    PRODUCT: Barilla Piccolini Mini Pasta Is Great For Pasta Salad

    A plate of mini wheels (rotelle)—smaller
    than half a cherry tomato. Photo courtesy
    Barilla. Here’s the recipe for this pasta salad.
    Find more recipes at BarillaUS.com.

     

    We recently tried Barilla Piccolini, a new miniature pasta line.

    Piccolini is the Italian word for “little ones,” referring to small children. The miniature versions of five classic pasta shapes (about half the conventional size) are perfect for small mouths—and for large ones as well.

    The smaller size cooks faster (in 7 minutes) and keeps the same al dente texture. Try Mini Farfalle (bow ties), Mini Fusilli (spindles), Mini Penne (quills), Mini Wheels (rotelle) and Mini Ziti (bridegrooms).*

    We especially like the miniature pasta for pasta salads. The smaller pasta shape is more in proportion with the other ingredients, so one forkful is likely to include pasta plus bell peppers, capers or whatever you add to your pasta salad.

     

    If you can’t find the miniature pasta locally, it’s available on Amazon.com.

    One cup of cooked pasta contains 200 calories and has 1g fat, 42g carbs and 7g protein.

    *The shape doesn’t look like a bridegroom, but is traditionally served at Italian weddings, and is called “bride’s pasta.” Question for Barilla: Why are four of the five varieties labeled with their Italian names, but the rotelle are called Wheels (their English name)?

      

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