Food ideas for the starch lovers out there..

I don't do white starches save for a rare treat when eating out, like a few stolen fries (only if they are the worthy ones!) so for the day to day stuff I've been trying things I've never tried before. I have to give credit to the low-carb bloggers out there for these ideas, they are really fantastic.

Cauliflower- the versatile veggie!

Roasted/steamed & mashed with some healthy fats, spiced & cheese'd.. can be subbed very nicely for taters anytime in my book. Can also be made into just about anything a potato can, including tots. I almost always have a head in my fridge now..

Rutabaga- never tried this one! Husband looked at it and called it "intimidating!"

Did them wedged with olive oil and spices and roasted in a hot oven till browned.. very yummy, esp dipped in cilantro GY. They aren't potatoes, or sweet potatoes, but they are perfect in my book.. You can even fry them up like chips, and they (supposedly) get crunchy when cooled.. have not tried this yet.. Great stats on this one, 1oz = 11cals, 2g carb.. 1 fiber. Next to my meat, that's about all I eat of it..

Shirataki- not everyone's cup of tea, but I like it in Asian spiced soups. I have not tried the "rice" or linguine version.. I don't have a lot of room for it, but I can see it being nice when the time comes, a bonus freebie meal full of noodles and veggies (fiber and nutrition!)

I'm sure there's more. If anyone has any they like- please reply with them, I'm interested! 

I had a radish cake at a Dim /sum restaurant that was amazing, so i started to experiment.  Think hash browns.  Shredded the cake brown, then finish off in the oven or sprat a George Foreman grill and just put on there.  Really terrific, versatile vegtable. Do liberally salt though.  I cook some sort of cauliflower casserole every week so i always have a veggie dish if i feel extra hungry for a snack. I also slice and roast an eggplant and a red pepper every week and throw a slice into anything with a sauce, that goes in the oven. 

Rutabaga is in the same family, and has a definite light radish smell.. so I think that would work great..

I need to get some eggplants, I've been having a craving for them sliced thin and layered with some ground lamb & feta cheese.. 

Rutabega is an EXCELLENT substitute for potato in any fall veggie soup. I've been using it for years. Alice Waters has some excellent recipes for rutabegas in her vegetable cookbooks.

I tried the shirataki noodles once. That was enough for me. I could deal with the taste, but the chewy, squeaky texture was too much for me. Gotta pass on those for now!

I will grab it from the library- thanks!

I really want to try the spaghetti noodle but the sheer size of them daunts and i can't find where anyone says it can be reheated successfully.   One serving out of the smallest would be such a waste i just can't bring myself to do it.  Has anyone been able to have this over time and reheat it?

If you are talking the Miracle noodle/shirataki- yep, they reheat fine.. but that said, the only way I've had mine was in my faux-pho.. 

No I'm talking about spaghetti squash.  any experience on reheating them?

Love spag squash, one's on my counter right now!

I do reheat the shredded noodly fle****'s not really ever going to be really noodle-like (to me) but I love the stuff with anything on it. I bake them, then shred.. I've not gotten too experimental with them, but any squash is good in my book. I've wondered about tossing it in a hot oiled wok.. hmm.

Oh I'm gonna try one this weekend then.  It's just that they are so expensive.  $2.49lb and the smallest I've seen  is 4lbs.  So the idea of not being able to reheat it was holding it up.  I'm very excited to try this, a la carbonara but no eggs.  Roman style.  yum.