Monday, October 19, 2009

Hop Schwiiz

Another not-too-exciting bento today--I have a paper due tomorrow, so the last few days have been all quick-and-easy cooking.

Lunch is sprouted-grain pasta topped with a ragout made of organic tomato sauce, grass-fed ground beef, zucchini, onion, garlic, and carrot. In the center is a little Swiss Cross made out of Parmesan cheese.

Mr. Toro is originally from Switzerland, which is why Swiss themes crop up from time to time. "Hop Schwiiz" is a crowd cheer for sporting events to support the national teams...usually accompanied by lots of cowbells ringing;)

Sprouted grain pasta is a new find for me. It's made from grains that have been allowed to sprout before they are milled into flour. Sprouted grain products are supposed to have higher levels of vitamins and nutrients, low glycemic index, and high protein as compared to regular flour products.

Taste-wise it's like whole wheat pasta. Texturally, it's a bit gluey, but it works just fine with heavier sauces. I wouldn't try it with cream sauces or broths.

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