Sunday, November 23, 2008

Have your egg pie and eat it too...

Hey loves!

Eating well does not mean eating tons of fat and other things that are bad for your body. Here are a couple of tasty things I came up with this morning that are also good for you! All nutritional information is from the Sparkpeople.com recipe site. It's pretty neat, you enter in your ingredients, choose how many servings it makes and VOILA! Instant gratification! The best part? It's ALL FREE! No more wondering what that extra half cup of cream will cost ya!

First, breakfast- this is kind of like a pizza, but you use shredded potatoes, and then topped with egg, onion, and cheese. To drastically cut the fat calories, skip the cheese.... Remember that, though tasty, cheese is basically butter fat- That's right- Just like eating butter. Yum, huh? I still eat it, but I remember what it is :) It'll reduce the calories to 140 and halve the fat.

Nutrition info:
Potato and Egg White Pie

8 Servings

Amount Per Serving
Calories 197.3
Total Fat 8.4 g
Saturated Fat 4.6 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 99.3 mg
Sodium 288.1 mg
Potassium 450.4 mg
Total Carbohydrate 18.3 g
Dietary Fiber 2.2 g
Sugars 1.5 g
Protein 11.8 g
Vitamin A 9.4 %
Vitamin B-12 6.9 %
Vitamin B-6 16.1 %
Vitamin C 28.5 %
Vitamin D 2.9 %
Vitamin E 1.6 %
Calcium 14.9 %
Copper 5.4 %
Folate 7.0 %
Iron 6.3 %
Magnesium 7.5 %
Manganese 8.0 %
Niacin 4.8 %
Pantothenic Acid 6.5 %
Phosphorus 18.9 %
Riboflavin 13.5 %
Selenium 12.6 %
Thiamin 6.7 %
Zinc 7.2 %



Ingredients:

1 tbsp butter
3 medium potatoes
12 eggs
1 red onion
1/2 cup non-fat half and half
1/4 cup skim milk
1 tsp paprika
1 tsp garlic powder
1/2 tsp pepper
1/2 teaspoon salt
1 cup cheddar cheese

How to:

Preheat oven to 350 degrees.

Wash the potatoes, and grate. Squeeze out the excess water. Squeeze the potatoes as hard as you can... Add in paprika and pepper. Crack and separate 1 egg and add to the potatoes, reserving the egg yolk for something else, or throw the yolks away.

Coat a large, over proof frying pan with the butter, and turn up heat to medium high. When it is very hot, ad the potatoes in an even layer across the bottom. Fry for 2 minutes, and then turn heat down to medium.

Meanwhile crack and separate 8 more egs, reserving the yolks for another recipe (or discard) and put in a mixing bowl. Add three whole eggs, the half and half, milk, salt and garlic powder, and beat well. Add to the frying pan, making sure that it is distributed evenly over the potatoes. Slice the red onion thinly, and spread over the top. Put the whole thing in the oven, and bake until the egg is just about set. Sprinkle the cheese over the top, and bake until brown.

Serve with a fresh tomato and green tea, and you have an excellent low calorie, nutrient rich breakfast.


Steak sandwiches:

Nutrition Facts

8 Servings

Amount Per Serving
Calories 235.2
Total Fat 6.5 g
Saturated Fat 1.3 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 2.4 g
Cholesterol 32.3 mg
Sodium 481.2 mg
Potassium 397.1 mg
Total Carbohydrate 25.8 g
Dietary Fiber 3.1 g
Sugars 0.0 g
Protein 17.1 g
Vitamin A 0.0 %
Vitamin B-12 26.9 %
Vitamin B-6 19.6 %
Vitamin C 1.5 %
Vitamin D 0.0 %
Vitamin E 5.6 %
Calcium 2.1 %
Copper 8.8 %
Folate 8.4 %
Iron 15.2 %
Magnesium 13.6 %
Manganese 48.4 %
Niacin 21.1 %
Pantothenic Acid 3.7 %
Phosphorus 21.7 %
Riboflavin 12.5 %
Selenium 43.0 %
Thiamin 12.2 %
Zinc 15.8 %

Ingredients

Beef, round steak, 1 lb
Onions, raw, 1 medium (2-1/2" dia)
Canola Oil, 1 tbsp
Bread, whole wheat 8 slice
Salt, 1 tsp
Red Wine, 3 fl oz
Flour, white, 1 tbsp

How to:

Put the oil in a frying pan, and saute the onion until soft. Slice the steak thinly and cook until done. Add 2 servings of veggie boullion and a cup of water. Let simmer for a bit. Mix the wine with the flour, and add to the mix. Stir well and cook until thickened.

Spoon over a piece of bread and eat. I like to eat this with celery or a nice salad. You could use chicken or pork too, I just used beef since it has the most fat.


There you go... two things that can be the base of a great meal.... add however many veggies or fruits you'd like and you'll have a great day!

Ciao loves!

-e
I'm on a mission. For a number of reasons:

1. One of my MySpace friends regularly posts about the effects of what we eat, and helpful articles about beer guts and the hidden smell of our immune system. THANKS!!! It's very cool that you put that stuf out there.

2. MY own personal use. I am ALWAYS looking for the cheat... Because, well, I love to eat.Getting older, and it doesn't come off as fast as it used to... The more efficient I am about structuring my macro-nutrients... the more I get to eat. Hence the non-fat mocha with WHIPPED CREAM!!! I can take it *in* the drink, or on top. I like it better on top. Go figure.

3. I've known more than one person with an eating disorder, whether they eat too much or too little. It is a small hope that posts about food here will help people to have a more positive relationship about food instead of a mere lack/overabundance of control over it.

SO, if any of you fine friends out there just love a dish, and would like to see if you too can have your cake and eat it too, feel free to send me the general recipe, and I'll see what I can do so you can:

1. Eat more of it
2. Make it less regrettable post-holiday

*DISCLAIMER*

This does NOT apply to holiday treats. Discipline yourself, but do not mess with tradition. That's what the repentance of the New Year is for, and I'm not about to mess with that.

Saturday, November 22, 2008

Vegetarians, BEWARE!!!!

Though I know how to cook for the most discerning vegetarian, I am most decidedly an omnivore...

This is what I call "funny"



This makes more sense if you know that I ablsolutely adore wild game... well... and sheep. I will freely admit that there are many times when moose is much yummier than foie gras.

Annndddd... this pretty much sums it up....

Thursday, November 13, 2008

Squash....

Today, I finally cooked up the remainder of all the pumpkin I peeled on Monday. Impressive, how well this stuff will keep in a cold room. Were it not quite the end of November, I'd pull in the rest of the pumpkins on my porch. Yes... I actually eat them.

I have seen pumpkins being thrown out as soon as Halloween's done... whole pumpkins, ones that weren't even carved into jack-o-lanterns. It's as if folks in this country can't think of anything to do with them besides soup and pie. Don't get me wrong, pumpkin soup is good, and the pumpkin-tomato type popular in Europe is really tasty. There are so many ways to eat this wonderful winter squash, however, and it baffles me that one of the most economical sources of beta-carotenes is overlooked like this.

This is what goes through my mind looking at the remaining 25 pounds of pumpkin on the deck...

Pie!!!!!!!!!
Au Gratin
Ravioli
Pumpkin Bread!!!
Pancakes!
Pumpkin-chocolate chip cookies!
Croquettes
Roasted with potatoes and garlic
Plain, pureed

This is just what comes off the top of my head. This is a very flexible fruit, and more people should take advantage of it. If anyone has a pumpkin recipe I should know about, please send it my way.

Wednesday, November 12, 2008

Fall Fun!

There's a ton to be recreated here in this blog...

At the risk of going out of order, I'm starting with the most recent first. Why? I rarely use recipes (I view them the way Captain Jack Sparrow views the Pirate Code) and it's easier to remember what I did ;)

The kitchen has been literally on fire (well, if flambe counts as on fire) and I've been turning out lots of goodies. Pumpkin and winter squash in general are going to turn up often, as it's the season, and I have six very large pumpkins to eat before the squirrels get to them! I also liek to buy the really colorful squash at the grocery store to break up the monotony, and because they're cheap. Plus, I get to have my cake and eat it too, as the seeds are usually vigorous and are more than happy to grow next year!


Over the weekend I made a Gorgonzola/pumpkin au gratin. This time I followed a recipe from the old 1960's copy of The Joy of Cooking. It was, like many of my cookbooks, originally my mother's, and I have loved to bits... three bit to be exact. I've tried various gratin recipes, and this one is good, but I think it requires egg, since the starchiness of the potato is missing. You could always add more flour, but I think it makes a meh custard compared to the richness of real egg. It also needed more Gorgonzola. I usually use Rouqefort, but my roomie dislikes all blues save for Gorg, so I improvised. I also had waaaay more pumpkin (about twice the amount) than was called for in the recipe so I had to improvise.

Anyhoo... the amended recipe runs something like this:

Enough deseeded, peeled, thinly sliced pumpkin to fill a deep dish pie pan
Flour for dredging
Milk or cream (2-4 cups depending on your pie pan!)
1 egg + yolk or 2 eggs for every 2 cups
1/2 cup of flour for every two cups of liquid (can use leftover dredging flour)
6 ounces crumbled Gorg (if you like it mild) or Roquefort (if you dig the stinky cheese!)
White pepper and salt to taste
Paprika for sprinkling on top
a kettle full of hot water for the water bath

Cut open the pumpkin, take out the seeds, and cut into 1 1/2" to 2" wide sections. Using a veg peeler, peel the outer skin of the pumpkin off. Make sure you have a firm grip... I sent my son into hysterics by-

1. Missing the garbage can completely, as the skin requires a tad more force than the average carrot.
2. Occasionally, in an effort to vigorously peel the pumpkin, I'd launch the piece, peel and all into the garbage can or the far side of the kitchen.

Slice the wedges into 1/8" wide (max) pieces until you have enough to fill your pie pan. My roommate doubles as a food processor (he works at a restaurant) but a mandolin or the slicing attachment of any Kitchen Wonder Gadget (mine's a Kitchen Aid) will work too. If you don't have any of these, you needed to practice your knife skills anyway, right?

Dredge the slices in plain flour, salt and pepper lightly. Grease your pie pan, and fill with a layer of the dredged pumpkin pieces. Crumble some of the blue cheese over top, and layer another round of pumpkin until just covered. Repeat until the pan is full, slightly mounded in the middle (it'll sink later as the moisture in the pumpkin cooks out)

Combine the egg, milk and flour in a bowl and whisk until smooth. Add salt and white pepper to taste. You should season it like you season your gravy. The sweetness of the pumpkin and the strong cheese taste call for a little pepper (I like quite a bit) and the paprika ads a little more depth and some color to the top. Put pan into a 350 degree oven on a jelly roll pan, and fill pan with hot water. Bake for an hour or until almost set. It will be pretty wiggly, but it will set once it's cool.

Other veggies that work well with this are other squash, yams, sweet potatoes, carrots and beets...


I then turned to my baklava, but that will have to wait for another day, when I have the pictures :( I was taught to make it gooey though, with crisper than crisp layers of filo in between. Ooooh was it hard to wait for it to cool..... but that story is perhaps for tomorrow.



While I was busy with this, the Nino set to work on French Onion Soup. Now this is a labor of pure love... He HATES onions. But he made it for my friend and I because we like it, and because it's in his Jaime Oliver cookbook. Isn't he just sweet?

He was amazed at how long it took to caramelize the onions, and that they had that much sugar in the first place. At some point he lost concentration and blitzed out to Good Eats for awhile.


We then turned to Chicken Marsala, and used a recipe from the Cook's Illustrated New Best Recipes cookbook... I am growing to love this book. The pie crust recipe alone is worth the price... and there's those Triple Chocolate cookies... No pictures of this, since we ate it before I had time to take a picture, but there you have it. By this time the filo pastry portion of the baklava had finally cooed, so I poured the honey syrup in and we dug in.

Anyhoo, it's waaay past midnight, and the moon is so bright it may as well be daylight, so I'm wrapping up to go look at it for a bit and turn in.

Ciao!


-e

Oh dear....

It's occurred to me that NONE of the blogs I've posted have been making it to the server...

SO sorry :(

What brings my attention to this neglect? Someone created a link from foodbuzz.com to this humble little blog. Also noted, it's somehow earned the tag of "scooter" WHY?!?!?! Were I to buy something two wheeled and mechanically driven by petrochemicals, it'd be a MOTORCYCLE... why scoot when I can ZOOOOOM!!!!!

Anyhoo, things have been active in my kitchen, and I promise I'll start putting up posts!

Take care, Loves-

-e