Text 12720, 96 rader
Skriven 2007-03-06 20:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: booze
=============
 -=> Quoting Sean Dennis to Jim Weller <=-

 SD> I actually don't recall ever cooking any recipe needing wine.

It's easily avoided if you choose to.

 SD> Being raised Mormon, I don't think my mom ever used it.

I just bet she didn't.

 JW> This would probably meet your diet criteria with low-fat mayonnaise
 JW> and French dressing:

 SD> It'd be nice...if I liked mayonnaise.

I'll keep throwing them out; a few will click.

 JW> ... Krispy Kreme: trans fat heart death palaces

 SD> Only if you eat a whole damn dozen at a time, like nearly all
 SD> Americans do.  I only have one a day, no matter how much I whine and
 SD> want another one... 

I allow myself one deep fried treat a week. That's generally a KFC
lunch, a French fries and gravy snack, something battered and fried at
home and a visit to Tim Horton's once a month each. On doughnut day I
allow myself two. Even one day would cause my weight to soar unless I
gave up something else. TH tempts me; KK does not.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Egg White Frittata with Greens, Tomato and Parmesan
 Categories: Healthy, Breakfast, Eggs, Vegetables, Cheese
      Yield: 4 Servings

      2 ts Olive oil
      1 md Onion; chopped
      2 c  Chopped spinach; packed
    Or kale; dandelion,
    -chard
      8    Egg whites; lightly
    Beaten
    1/2 ts Salt
    1/4 ts Freshly ground black
    -pepper
      2    Plum tomatoes; diced
      3 tb Grated parmigiano reggiano
    Cheese

  Preheat broiler. Heat oil in 10-inch-nonstick skillet over medium
  heat. Add onion and cook until translucent, 4-5 minutes. Add greens
  and cook about 4 minutes, until wilted. Add tomatoes and cook 2
  minutes or until dry. Reduce heat.

  In large bowl, beat egg whites, salt, and pepper until just frothy.
  Add eggs to hot skillet. Sprinkle with grated cheese. Even surface
  with spatula. Continue cooking until egg is almost set, 3-4 minutes,
  lifting sides of frittata and tilting pan to allow raw egg to run
  underneath.

  Place skillet under broiler until puffed and golden, 2-3 minutes. Be
  sure to keep handle of skillet out of the oven to avoid melting it or
  burning yourself. Slide frittata out onto plate, cut into wedges and
  serve.

  SOURCE HomeArts' "Making It Healthy; Breakfast" BY TAMARA HOLT

  Notes: Work Time: 15 minutes; Total Time: 35 minutes. Egg-white
  omelets are all the rage with dieters and cholesterol watchers. But
  without proper attention to filling, they're just rubbery envelopes
  stuffed with the same fatty cheese, fried onions, and peppers that
  made omelets so unhealthy in the first place. I prefer to make an
  egg-white frittata (a kind of "open-face" omelet), which uses egg
  whites to their potential. Beaten egg whites are mixed with more
  vegetables than could fill an omelet. I add cheese but choose fresh
  Parmesan, which provides much more flavor per calorie than its gooey
  counterparts. The result is a low-fat, vitamin-rich dish that
  sacrifices nothing. -TH

  Recipe by: Tamara Holt for HomeArts

  From: Kitpath

MMMMM

Cheers

Jim, in Yellowknife




... SAD (Standard American Diet) induced diseases.
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