Pasta for Rice… My No More Rice Movement

For a while now I have been noticing that every time I eat rice, I feel sick. It happens almost instantly as I finish the last spoonful and the horrible stuffed up gluggy feeling takes hours to go away.  I only eat about half cup of cooked rice and yet the feeling makes me feel like I have eaten a whole kilo.

I am sure this has something to do with some allergies because I also find myself using my puffer more when I consume rice.  I am asthmatic and somehow rice always makes me reach for my puffer.  It is worst when I have sushi, which I tend to go all out especially if I am with another greedy for sushi person.

So today, I will start taking more pasta, because I find when I consume pasta, and even if it is copious amounts, I never ever feel horrible, in fact I feel lighter then when I eat rice.  Strange phenomenon but somehow I have been suffering from this a fair bit now.

I love rice, I love nice lumpy rice and I can even eat it plain without anything going into it.  But today, I have made this decision to stop consuming rice unless I am in a social situation.

So today I cooked my first Asian Inspired Macaroni. Please take note, it would be a good idea to ensure a good ration of vegetables to go into your Macaroni or anything pasta related.  My ratio is one part pasta and two parts vegetables. This will ensure you have a good amount of fiber to go with your carbohydrates.

As you all know by now, I am a lazy cook when it comes to cooking for myself so rest assured, recipes will be easy and today’s recipe is what little things I found in the fridge.

So here goes.

Macaroni                                  ½ cup to be boiled al dente with salt

Capsicum                                 1 small – to be sliced

Tomato                                    1 medium – to be cut into segments

Onion                                       1 medium – to be sliced

Choy Sum Stems                      small hand full – I had leftover so I used it

Lemon Grass                            1 stalk – to be sliced

Chilly                                        1 – to be sliced

Olive oil                                    1 tbsp

Minced Garlic                           1 tbsp

Blackpepper

Soy Sauce

Method:

  1. Heat pan and add in olive oil.  Sauté garlic.  Add bit in a tiny of water. Throw in chillies and lemon grass
  2. Add in all the other vegetables and sauté. Add in seasoning.  Do not over cook.
  3. Add in Macaroni. Stir fry, season with black pepper and taste. Increase heat to gie it a bit of Wok Hei
  4. Serve hot.
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