Moved on . . ..
posted by Heidi
Greens and Grains was discontinued long ago. But its owner has developed something new.
Check out Valleyesque: http://valleyesque.wordpress.com/
Check out Valleyesque: http://valleyesque.wordpress.com/
Wednesday, February 11, 2009
Saturday, April 01, 2006
Tofu and Green Onion Scribbled Eggs
posted by Kamil
This is a very simple to make recipe thats delicious. And yes the eggs are scribbled and not scrambled; its the best and only way to make eggs!
Tofu and Green Onion Scribbled Eggs
1/3 of (14 oz) package firm pressed tofu
2 green onions chopped
2 eggs
Butter/Oil/Cooking Spray
Cut the tofu up into little cubes and place them on paper towel to absorb some of the water.
Heat pan with medium heat and grease it with your favorite greasing medium (I use butter, because you cant beat the taste of eggs with butter!).
Saute tofu until lightly browned and add green onions.
Crack the eggs into the pan and cook the whites, but do not break yolks. Once you have cooked the whites scribble the yolks all over the whites and tofu.
Add salt and pepper to taste (I had mine with Tomatillo Salsa - yum!)
About scribbled eggs:
I have eaten eggs for breakfast at 100's of different restaurants and perhaps at just at many peoples homes. I think most people ruin scrambled eggs by beating them in a bowl first, adding milk, and over cooking them.
The part I really enjoy about an egg is the yolk; as I am sure most people do! When I cook eggs I try to keep as much of the yolk goodness around, so rather than mixing it all together, I try to coat each piece of white, or any other thing I add, with yolk. Its like tricking your tongue into thinking you are eating nothing but yolk.
This style of egg is definately not for everyone, but for yolk lovers, I highly reccomend trying the scribbled eggs! Its simple: cook the whites first, dont break yolks, once all the whites are cooked, (you can let them settle or scramble immediately) you can then break the yolk. I like mine a bit runny, like the yolk from a sunny side up egg, but you can cook it a bit longer to get a more solid consistency.
Monday, March 27, 2006
Superfood: Soy
posted by Kamil
Soy:Glycine max
The soy bean is miracle bean from which many things are made: oils, soap, plastics, inks, solvents, biodiesel, cosmetics and crayons; but more importantly, tofu, milk, cheese, flour, edamame, nuts, miso, tempeh, and soy sauce. Now if only Jack had gotten a hold of a soy bean stalk. (har har har...ok that was bad)
Why is soy a superfood?
- Lowers risk of heart disease, cancer and osteoporosis
- It contains:
- Phytoestrogens (isoflavones)
- Plant derived Omega-3's
- Highest quality non-meat protein
- Potassium, folate, magnesium, selenium
We generally eat soy products on a daily basis, but this week we will be making an effort to experiment with soy (Tofu) in every dish.
Two things I never knew about soy:
1. It is recommended that you change the water of your tofu daily! (opened soy of course)
2. Tofu can be host to salmonella…so clean those work surfaces!
Two things I never knew about soy:
1. It is recommended that you change the water of your tofu daily! (opened soy of course)
2. Tofu can be host to salmonella…so clean those work surfaces!
Tuesday, February 28, 2006
Superfood: Walnuts
posted by Kamil
Walnuts:
Juglans (with 21 different species)
You rarely see whole walnuts in the stores these days; most of the time they have already been shelled. I think half the fun of eating walnuts was cracking them open and scouring the shell for the tid bits you could get out. Occassionally, you would get the one that came out perfectly shaped like a little brain.
Why are walnuts a superfood?
- Highly concentrated protein
- Contain plant sterols
- It can help reduce the incidence of the following
- Coronary heart disease
- Diabetes
- Cancer
Nuts in general contain alot of omega-3's, which are well known to help thin blood, help with flow and prevention of clots in vessel walls. Of all the nuts, walnuts have the highest overall antioxidant activity.
Sunday, January 29, 2006
Superfood: Yogurt
posted by KamilYogurt:
L. acidophilus, L. bulgaricus, L. casei, S. thermophilus, L. reuteri and B bifidus. (most yogurts contain at least one or more of these bacteria; you want to look for brands that specifically say "Live Active Cultures" )
Ever since I was a young boy, I have always loved yogurt. I try to eat yogurt everyday, and often find myself taking a spoonful, while making breakfast, lunch, or dinner. I always picture the bacteria in the yogurt like a clean up crew in my gut fighting off the bad species of bacteria (namely Staphylococcus aureus). Yogurt seems more like desert than anything else, but recently we have been experimenting with various plain yogurts in different recipes. Thats tonights desert, yogurt and strawberries...yum!
Why is yogurt a superfood?
- It is a complete protein
- It is prebiotic and probiotic
- It can help reduce the incidence of the following
- allergies
- hypertension
- ulcers
- IBD
- Lactose Intolerance
- Cancer
- Cholesterol
So, you should eat yogurt, and eat it alot, because it tastes good and does alot for you.
Friday, January 13, 2006
Superfood: Black Tea
posted by Kamil
Black Tea:Camellia Sinensis and Camellia Assamica (with over 250,000 varitals)
This is the first of a series on superfoods, foods that can improve your health just by eating them, and they are more than just blueberries and yogurt. Superfoods, are foods that contain high levels of antioxidants, phenols, flavinoids, soluble fiber, and fatty acids.
Why is tea a superfood?
- It contains no calories
- It contains Fluoride (the same fluoride that prevents cavities)
- It contains Flavinoids (this is where tea gets its antioxidant properties)
- It contains Phenols
I used to drink tea everyday, however, lately I have been drinking coffee instead. With the raging debates about the benefits of tea vs. coffee it makes for a difficult choice about including or excluding one or the other. So instead of chosing, we try to include both, if not by drinking it then by cooking with it.According to Pratt (SuperFoods Rx) , tea is supposed to help in a lot of ways such as lowering blood pressure, risk of stroke, preventing, skin damage, cataracts, osteoporosis, and it is antiviral, anti-inflamtory, anticavity and anti-allergy.
This week, we will attempt to make our own tea based recipe. The tea we have selected is Lapsang Souchong (above), a black tea from the Fujian province of China, also called Russian Caravan tea, named after its long journey from Chinese to Russian markets; getting its smokey flavor from the campfires it endured along the way.
This tea is no doubt very smoky, not sure i would want to drink it, rather it will be used in creating a BBQ sauce for a chicken recipe posted later this week.
