Sherm's: TOUGHER TIMES : January 2012

EGG FOO YUNG

EGG FOO YOUNG + (with or without left-over: chicken, spam, or see Tofu nuggets post) careful not to over cook, scorch, burn i.e (Use left-over veggie for a late-night breakfast)
Ingredients:
2 Tbs soy sauce
1 ½ cup tofu or spam etc
½ cup bean sprouts
½ cup green pepper, drained (or red i,e)
½ cup onions’, shredded
½ cup bamboo shoots, diced
2 tsp. soy sauce
2 Tbs. oil
1 cup protein (tofu or neat
5 eggs

STIR, DO NOT BEAT, EGGS, SOY SAUCE, BEAN SPROUTS, GREEN PEPPER, ONIONS, BAMBOO SHOOTS AND CUT-UP PROTEIN.

Heat pan with small amount of oil. Spoon 2-3 Tbs. egg mixture into pan. Cook until eggs have browned on one side, turn over and brown on the other side. Repeat until egg mixture is use up, adding more oil as needed.

SAUCE:
1 Tbs. cornstarch
¼ tsp. sugar
2 Tbs. soy sauce
1 ½ cup stock

Combine ingredients, cook over medium heat until thickened. Serve over cooked egg foo Young.

Suggestions: sesame oil
chopped onion (or green scallions for topping)
celery
*shredded cabbage
*use more eggs-8 eggs or, less
http://tinybarbie-simplyhomemade.blogspot.com/2010_04_01_archive.html
http://www.chinesechicken.net/chinsee-dumpling-in-soup/

Comments Are Always Welcomed.....Please use my link to this "BLOG POSTS"...not plagiarizing its contents or pages which are not ALLOWED....only for personal "home" use & THANKS for using integrity-honesty; © copyright 2006-11 by P.T. Sherman...All rights reserved.

VEGGIE GARBANZO BEAN BURGER

I TEND TO COLLECT VEGGIE BURGERS RECIPES TRYING TO FIND THE ONE...THEY ARE SO MUCH HEALTHIER THAN MEAT IF DONE CORRECTLY AND ADD THE RIGHT TOPPINGS.
Yield: 6 servings
Prep Time: 40 min
Cook Time: 15 min
Ingredients:
Sauce
CILANTRO MAYO:
3/4 cup mayonnaise
3/4 cup chopped fresh cilantro
1 teaspoon light soy sauce
1 tablespoon fresh lime juice
1 clove garlic, minced

BURGERS:
2 1/2 cups canned garbanzo beans, drained and rinsed
4 large eggs
1/2 teaspoon sea salt
1/3 cup chopped fresh cilantro
1 small onion, chopped
Zest of one lemon
3/4 cup frozen peas
1 cup toasted whole-grain bread crumbs
Cooking spray or olive oil
Burger buns
Desired toppings (sprouts, grilled vegetables, tomato, etc.)
Directions:
1. Prepare mayonnaise: Combine all mayonnaise ingredients in a blender and blend until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate until ready to use.

2. Prepare burgers: In a food processor, combine garbanzo beans, eggs and salt. Puree until thick (the consistency of thick & chunky hummus).

3. Scrape into a medium bowl and mix in cilantro, onion, lemon zest and peas. Add bread-crumbs and then let sit for a few minutes so the mixture has a chance to moisten the bread-crumbs. The resulting mixture should be one that is moist enough to form into patties. If it's too dry, simply add a couple of Tablespoons of water or egg, and if it's too wet just add a few more breadcrumbs.

4. Divide mixture into 6 parts and form into six burgers. You can prepare the burgers ahead of time to this point (place on a rimmed baking sheet, cover with plastic wrap & refrigerate until ready to cook).

5. Spray cooking spray (or add olive oil) in large skillet and heat to medium. Add 3 patties, cover and cook for 7 to 10 minutes or until bottoms are browned. Flip patties and cook for another 7 minutes on the other side. Top with cheese at the end of cooking, if you wish! Repeat with remaining three patties.

6. Toast buns and add favorite toppings.

Tips:
*Buy whole-grain buns for the burgers and just use a couple of them to grind in the food processor for the crumbs that you'll need. Then spread them on a rimmed baking sheet and toast in the oven until browned.
Basic Idea of this recipe from;
http://www.recipegirl.com/2007/05/25/veggie-burgers-with-cilantro-mayonnaise/ Great site.

CHEESE, MUSHROOM OR SPINACH CRAPES

CHEESE & MUSHROOM FILLING FOR CREPES (The first recipe is in a pie shape the latter is rolled?)
INGREDIENTS:
1 cup cottage cheese or 8 oz. cream cheese
• 1 cup minced mushrooms
• 1 tbs. butter
• Salt and pepper
• 1 tbs. minced green onions
• ½ tbs. oil
• 9” baking dish
……………………
CHEESE MIXTURE: forming a mound
• 3 tbs. grated cheese
• ½ tbs. butter
DIRECTIONS;
1. Mash cheese in a bowl with seasonings. Beat in raw egg. Sauté mushrooms, green onions in butter, & oil for 4 to 6 minutes. Stir into the cheese mixture.
2. Butter cooking dish and center crepe in bottom.
3. Spread it with a layer of cheese and mushroom filling. (Press a crepe on top and spread with spinach filling.)
4. Continue with alternating layers of crepes and fillings ending with a crepe.
5. Pour over remaining cheese sauce
6. Sprinkle with 3 Tbs. Cheese and dot with butter.
7. Bake 25-30 minutes in preheated 350 degrees oven.
8. Heat thoroughly and brown the top lightly. To serve cut into pie-shaped wedges.
A SPINACH FILLING: (Optional; sour cream instead of cottage cheese? This cheese sauce is: ½ cup of whipping cream; 1 cup grated Swiss cheese; stirring constantly; Stir in all butter; but 2 tbs. of the cheese.) Cover and set aside.
• 1 TBS. MINCED GREEN ONION
• 2 TBS BUTTER
• 1 PKG COOKED CHOPPED SPINACH
• ¼ TSP. SALT
• Cook onions in butter for a moment. Add spinach and salt; stir over moderately high heat to evaporate moisture.
• Stir in ½ -1/3 cup of the above cheese sauce.
• Cover and simmer slowly for 8-10 minutes. Stirring occasionally
Photo has no spinach nor mushroom on it. Crapes can be rolled too. It's not a complicated as it looks...The spinach part is only an additional filling and needs not to be made...they're two cheese sauces to choose from also. One is more economical than the other and have different flavors. Regatta etc. cheeses or dairy could be sub.if you don't have the one in the recipes.

VEGAN, VEGETARIAN FOOD PYRAMID

Going all raw food is not a good idea. Sure some veggies are great and will have different food values. However, some vegetables and fruits (plant, grains i.e.) need to be heated or cooked, (correctly and in "good pans.") however, to get other nutritional values is important and cannot be brought out any other way. A balance is importantin life in all things. I do like this pyramid, just skip all the raw ideas. Just a suggestion.

Source: fbcdn-sphotos-a.akamaihd.net via Tabatha on Comments Are Always Welcomed.....Please use my link to this "BLOG POSTS"...not plagiarizing its contents or pages which are not ALLOWED....only for personal "home" use & THANKS for using integrity-honesty; © copyright 2006-11 by P.T. Sherman...All rights reserved.

Simple Home Made Basic Crepes

Basic Crepe recipe
Ingredient:
3 eggs
1 cup milk
3/4 cup flour (Less for "soft pastry" whole wheat)
1 tbs. sugar
1/4 tsp. salt
Directions:
In blender, combine milk and eggs. Cover and blend until smooth. Set aside in a cool place for at least 1 hr. Pour about 2 tbs. batter for each crepe onto a lightly buttered, 6-8" pan over medium heat. Turn once, baking until golden brown on both sides. Makes 16+

To freeze: make stacks of from 6-12 crepes. Wrap together tightly in foil or in plastic bags and freeze flat. To thaw, set in a warm place over a wire rack for 2-3 hrs. or place the foil wrapped crepes in a 175 degree oven for 15-20 minutes.

This recipe goes with the Cheese and Mushroom Filling

ORGANIC FOODS IN UNSAFE NON STICK PANS?

Orgreenic pan is advertised to be a safe substitute to regular non-stick pans because it does not contain PFOA. EPA said that it is found in small quantities in regular non-stick pans. The agency has declared PFOA as a potential human carcinogen and has asked the non-stick industry to totally withdraw it from the market by 2015. Now, you realize why flaking and chipping non-stick coatings that can wear-off into your food is a serious concern of storing toxins and heavy metals entering and ruining your family's health. You may have heard that some of the non-stick surface are safe (exception is the Teflon products i.e.) but not about the company who invented this Orgreenic market. There’s nothing “green” about it or “organic,” a play on word for marketing to the Organic buyers who will pay more for a good product. While you certainly don’t want any pan or cookware that no longer has its non-stick coating, also, we don’t want to worry about toxic particles flaking off into food and body.
"Orgreenic" is supposed to have, (no studies), a special non-toxic coating that's hard, yet covering up their aluminum. Before buying be sure to check out complaints...in other words do your research. The reason for this is we are now recognizing that your type of pan can ruin healthy cooking, foods, and health. Teflon was known to kill birds at too high temperature by sending off its chemical fumes into the room. Nothing is ever said about waffle irons, pancake or grills etc. which still produces these same chemical by its non-stick purposes. I dislike eating out because I don't know what they cook on-in. It might be a good product check out this link .
http://www.complaintsboard.com/complaints/orgreenic-c342885.html

Comments Are Always Welcomed.....Please do not COPY posts OR PARTS FOR; any other "blog posts"...only 4 PERSONAL USE AND, THANKS FOR BEING HONEST; © copyright 2006-11 by P.T. Sherman..All rights reserved.