In culinary school, I had to learn to make a proper omelet and be graded on it, but I didn't LIKE it! Let's face it- flipping an omelet can be hard. I know- some people can make the perfect omelet every time- sigh...I passed that phase of my course, and really never did it again. After that, I cheated! Here's how I do it now.
For a two egg omelet, first begin with a non-stick skillet. It absolutely doesn't have to be expensive. I have used the best cookware over the years, and finally discovered that a non-stick skillet that costs seventy dollars and has a designer name on it really lasts no longer than one that you buy for six bucks (that is, the non-stick part.) That part all wears off eventually. So, now, I go to the Dollar store and get one for six bucks. The non stick part lasts just as well and the pan does the job I want.
So, for a two egg omelet, first liberally coat your skillet with olive or coconut oil. Put it on the burner over medium heat and let it heat while you are getting your eggs ready. Break your eggs into a bowl that is deep enough for ferocious whisking, add 1 teaspoon olive oil and really whisk till the eggs are a lighter color and very frothy. Pour the eggs into the heated skillet and let them sit and slowly cook. As the bottom just begins to set, take your spatula and go around the edges, releasing some of the egg beyond the borders of the omelet. Let it cook a little while longer, and then flip. To flip, take a really wide spatula and put it under one edge and gently turn that side to the middle of the omelet. Then, go to the opposite side and repeat, but this time, flip that side onto the omelet side you have already cooked. Let it slowly cook till set and scoop it out onto a plate with that really wide spatula.
I buy a non-stick appropriate spatula that is about five or six inches wide. This helps control the omelet when flipping, and also makes it easy to get the omelet out of the pan without breaking.
Note: if you are using veggies for fillers, you must cook them prior to putting them in the center of the omelet. If you use veggies or cheese, place them in a line along the center of the omelet before beginning the flipping. I usually saute my veggies in the same skillet and when they are done, scoop them into a bowl, add a little more oil, and then begin the omelet.
Also, eggs are much more tasty if they are cooked slowly. Don't use high heat.
This method works every time, and it doesn't make me irritable by breaking before I get it out to the plate. Give it a try- it really works!.
Sunday, October 30, 2011
Wednesday, October 26, 2011
I Couldn't Resist- Another Picture is Worth 100 Words by Jimmy Moore
This one says it all. I just don't know where Jimmy finds all these, but this is one I LOVE!!
And finally, I could “bear”ly contain myself when I saw this cute cartoon about a big grizzly lamenting being on the Atkins low-carb diet:
And finally, I could “bear”ly contain myself when I saw this cute cartoon about a big grizzly lamenting being on the Atkins low-carb diet:
Tips for Really Great Scrambled Eggs Courtesy of Bon Apetit
I ran across this brief article while browsing news on my email. I got to thinking, and as a chef, I am amazed at the amount of purely awful scrambled eggs I have been served in my life! And as an Atkins low carber, eggs play a vital role in my diet. Nothing becomes boring more quickly than scrambled eggs that are overdone, underdone or worse, browned! But, a perfectly fluffy scrambled egg with some fresh tomato slices makes for a nice meal anytime. I agree with everything Bon Apetit has to say about scrambled eggs. The one exception I make is if I'm having them for dinner and my fat percentage is low, I add a teaspoon of olive oil to the eggs before whisking. Unlike cream, it will not separate from the eggs when cooked and there is no liquid residue. So, have a read:
By Danielle Walsh
They're an everyday breakfast staple, but scrambled eggs are no piece of (pan)cake. What's supposed to be a creamy, delicate breakfast often turns out spongy, grainy, browned, and overcooked. It's okay; most people don't know how to properly scramble an egg. And it's no wonder--there are so many variables. Do you use high heat or low heat? Add cream, water, or neither? What kind of pan is best? To get some clarification, we asked the staff of the BA Test Kitchen how to correct some of the most common mistakes home cooks make. Their advice, below.
1. "Don't be wimpy with your eggs. Whisk well and be vigorous about it--you want to add air and volume for fluffy eggs. And whisk the eggs right before adding to pan; don't whisk and let mixture sit (it deflates)." --Kay Chun, Deputy Food Editor
2. "Don't add milk, cream, or water to the eggs. People think it will keep the eggs creamy while cooking, but in fact, the eggs and added liquid will separate during the cooking process creating wet, overcooked eggs. Stir in some creme fraiche after the eggs are off the heat if you want them creamy." --Mary-Frances Heck, Associate Food Editor
3. "Don't use high heat. It's all about patience to achieve the soft curd. Whether you want small curd (stirring often) or large curd (stirring less), you need to scramble eggs over medium-low heat, pulling the pan off the heat if it gets too hot, until they set to desired doneness." --Hunter Lewis, Food Editor
4. "Don't overcook them! Take them off the heat a little while before you think they are done. The carryover heat will keep cooking them for a minute or so. Also: Use a cast-iron or a nonstick skillet. If you don't, there will be a rotten clean-up job in your future." --Janet McCracken, Deputy Food Editor
5. And last but not least, ditch that fork! Scramble your eggs (in the pan) with a heat-proof spatula, a flat-topped wooden spoon, or for the perfect curd, chopsticks.
Try these tips with our favorite scrambled eggs recipes.
Conde Nast Digital Studio
By Danielle Walsh
They're an everyday breakfast staple, but scrambled eggs are no piece of (pan)cake. What's supposed to be a creamy, delicate breakfast often turns out spongy, grainy, browned, and overcooked. It's okay; most people don't know how to properly scramble an egg. And it's no wonder--there are so many variables. Do you use high heat or low heat? Add cream, water, or neither? What kind of pan is best? To get some clarification, we asked the staff of the BA Test Kitchen how to correct some of the most common mistakes home cooks make. Their advice, below.
1. "Don't be wimpy with your eggs. Whisk well and be vigorous about it--you want to add air and volume for fluffy eggs. And whisk the eggs right before adding to pan; don't whisk and let mixture sit (it deflates)." --Kay Chun, Deputy Food Editor
2. "Don't add milk, cream, or water to the eggs. People think it will keep the eggs creamy while cooking, but in fact, the eggs and added liquid will separate during the cooking process creating wet, overcooked eggs. Stir in some creme fraiche after the eggs are off the heat if you want them creamy." --Mary-Frances Heck, Associate Food Editor
3. "Don't use high heat. It's all about patience to achieve the soft curd. Whether you want small curd (stirring often) or large curd (stirring less), you need to scramble eggs over medium-low heat, pulling the pan off the heat if it gets too hot, until they set to desired doneness." --Hunter Lewis, Food Editor
4. "Don't overcook them! Take them off the heat a little while before you think they are done. The carryover heat will keep cooking them for a minute or so. Also: Use a cast-iron or a nonstick skillet. If you don't, there will be a rotten clean-up job in your future." --Janet McCracken, Deputy Food Editor
5. And last but not least, ditch that fork! Scramble your eggs (in the pan) with a heat-proof spatula, a flat-topped wooden spoon, or for the perfect curd, chopsticks.
Try these tips with our favorite scrambled eggs recipes.
Tuesday, October 25, 2011
Recipe for a Cleansing During Colder Months by Dr. Ben Kim
As most of you know by now, I get Dr. Ben Kim's newsletter. He has a lot of worthwhile things to say, although I don't agree with all his advice about diet, since I try to be very low carb in my eating. And, as you OFL's know there are times we have BR issues- constipation. Dr. Kim's newsletter yesterday had a recipe for vegetable broth which can be used for a cleansing. I am passing it on to you, in case you want to try it. It seems "friendlier" to the body than some of the chemical solutions available. So, here's what he has to say, along with the recipe. Note he says potatoes can be omitted. I would most likely do that.
I was also just thinking, since some of us on are currently doing a challenge, and most are back to induction, this would be a nice snack to sip on between meals.
Traditional cleansing programs that call for freshly pressed juices, raw foods, and even room temperature water with lemon juice, maple syrup, and pepper may work for most people when the weather is warm, but how does one experience an effective cleanse without feeling exceedingly cold and frail during late fall, winter, and early spring?
There's a reason why our bodies crave hot soups and cooked foods during colder months. To ignore the need to support a minimum core body temperature is to allow significant enervation, which is never conducive to supporting optimal health.
I'm not a fan of one, two, or even three day water-only fasts - these short periods of deprivation do little but cause you to lose healthy muscle tissue (I go into detail on this topic here: Is Fasting One Day a Week Good for Your Health?).
To give your organs a period of rest and to experience a solid, system-wide cleanse during colder months, I typically recommend using hot vegetable broth. If you make your own vegetable broth with generous amounts of nutrient-rich vegetables, you'll have a mineral-rich liquid to fuel your everyday activities while you avoid slowing down your self-healing and self-cleansing mechanisms with large meals. You can sip on hot vegetable broth throughout the day. And whenever you feel like something more substantial, you can have room temperature vegetables and fruits - lettuce, celery, carrots, avocados, apples, pears, and persimmons are good choices throughout fall and early winter.
So long as you heed the desire to have some healthy, whole foods whenever your body calls for them, you can do this "vegetable broth plus whole vegetables and fruits cleanse" for one to seven days during colder months whenever you feel the need to rest, get lighter, and be rejuvenated.
To make nutrient-rich vegetable broth for a cleanse, you'll need:
1 whole onion, halved
3 ribs of celery, chopped
3 carrots, chopped
1 zucchini, chopped
3 potatoes, chopped
Any leftover greens like swiss chard, beet tops, or turnip tops, chopped
Sea salt, to taste
Directions:
Combine all vegetables in a large pot. Fill with spring or filtered water until vegetables are fully covered. Bring to a boil. Lower heat and leave it to simmer with the lid on for one hour.
Strain well. Add sea salt, to taste.
Please note: If you are able to get substantial physical and emotional rest during your cleansing period and you want to maximize cleansing benefits, don't use potatoes in making your broth - just add more celery and/or leafy greens.
Be sure not to transfer the hot broth into a glass jar before cooling. This vegetable broth keeps well in an airtight jar in the refrigerator for several days.
I was also just thinking, since some of us on are currently doing a challenge, and most are back to induction, this would be a nice snack to sip on between meals.
How to Cleanse During Colder Months
Posted By Dr. Ben KimTraditional cleansing programs that call for freshly pressed juices, raw foods, and even room temperature water with lemon juice, maple syrup, and pepper may work for most people when the weather is warm, but how does one experience an effective cleanse without feeling exceedingly cold and frail during late fall, winter, and early spring? There's a reason why our bodies crave hot soups and cooked foods during colder months. To ignore the need to support a minimum core body temperature is to allow significant enervation, which is never conducive to supporting optimal health.
I'm not a fan of one, two, or even three day water-only fasts - these short periods of deprivation do little but cause you to lose healthy muscle tissue (I go into detail on this topic here: Is Fasting One Day a Week Good for Your Health?).
To give your organs a period of rest and to experience a solid, system-wide cleanse during colder months, I typically recommend using hot vegetable broth. If you make your own vegetable broth with generous amounts of nutrient-rich vegetables, you'll have a mineral-rich liquid to fuel your everyday activities while you avoid slowing down your self-healing and self-cleansing mechanisms with large meals. You can sip on hot vegetable broth throughout the day. And whenever you feel like something more substantial, you can have room temperature vegetables and fruits - lettuce, celery, carrots, avocados, apples, pears, and persimmons are good choices throughout fall and early winter.
So long as you heed the desire to have some healthy, whole foods whenever your body calls for them, you can do this "vegetable broth plus whole vegetables and fruits cleanse" for one to seven days during colder months whenever you feel the need to rest, get lighter, and be rejuvenated.
To make nutrient-rich vegetable broth for a cleanse, you'll need:
1 whole onion, halved
3 ribs of celery, chopped
3 carrots, chopped
1 zucchini, chopped
3 potatoes, chopped
Any leftover greens like swiss chard, beet tops, or turnip tops, chopped
Sea salt, to taste
Directions:
Combine all vegetables in a large pot. Fill with spring or filtered water until vegetables are fully covered. Bring to a boil. Lower heat and leave it to simmer with the lid on for one hour.
Strain well. Add sea salt, to taste.
Please note: If you are able to get substantial physical and emotional rest during your cleansing period and you want to maximize cleansing benefits, don't use potatoes in making your broth - just add more celery and/or leafy greens.
Be sure not to transfer the hot broth into a glass jar before cooling. This vegetable broth keeps well in an airtight jar in the refrigerator for several days.
Just Two More Pictures from "A Picture is Worth a Thousand Words" by Jimmy Moore
When you go to stock up on Halloween Candy, remember this picture and ask yourself if those kiddies need all this stuff. The Grim rReaper standing guard over the Wal Mart candy isle is something to think about!
This was an actual sign at a state fair one of my readers sent to me. It’s probably one of the most honest signs you’ll ever read if you see the word “diabetic” as an adjective of what happens if you eat the funnel cakes:
Why does this Halloween display at Wal-mart seem prophetic–candy aisle, Grim Reaper, hmmmm:
This was an actual sign at a state fair one of my readers sent to me. It’s probably one of the most honest signs you’ll ever read if you see the word “diabetic” as an adjective of what happens if you eat the funnel cakes:
Why does this Halloween display at Wal-mart seem prophetic–candy aisle, Grim Reaper, hmmmm:
Monday, October 24, 2011
"A Picture is Worth a Thousand Words" - Part II by Jimmy Moore
I should probably send Christine a bouquet of “Bacon Roses” for her birthday coming up on November 11th–think she’d dig getting these:
This sign makes a statement that I can’t help but agree with (although I’d say “or you’re lying” instead):
A Picture is Worth a Thousand Words Courtesy of Jimmy Moore
I've just been doing some catch up reading and listening on Jimmy Moore's blog, and I always get a chuckle out of his monthly "A Picture is Worth a Thousand Words" post each month. So I thought I'd share some of October's with you.
But the fact of the matter is we are all really vegetarians. Some of us are direct vegetarians and a lot of us low-carbers are “indirect vegetarians”:
And yet being vegetarian for moral purposes of preserving life really doesn’t hold water when you stop and think about it:
If we are what we eat, then here’s the perfect food for us to consume:
Wouldn’t you LOVE to go to a restaurant like this:
But the fact of the matter is we are all really vegetarians. Some of us are direct vegetarians and a lot of us low-carbers are “indirect vegetarians”:
And yet being vegetarian for moral purposes of preserving life really doesn’t hold water when you stop and think about it:
If we are what we eat, then here’s the perfect food for us to consume:
Wouldn’t you LOVE to go to a restaurant like this:
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