May 4th, 2013 by alice
Tags: Egg, Missing, Sandwich | 
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INGREDIENTS
- 1/2lbfirm tofu, mashed
- 2green onions, finely chopped
- 1tablespoonreduced-fat soy mayonnaise
- 2tablespoonspickle relish
- 1teaspoonstone ground mustard
- 1/4teaspooncumin
- 1/4teaspoonturmeric
- 1/4teaspoongarlic powderor garlic granules
- 8sliceswhole wheat bread
- 4lettuce leaves
- 4slicestomatoes
DIRECTIONS
- Combine the mashed tofu with the green onions, mayonnaise, pickle relish, mustard, cumin, turmeric, and garlic powder or granules.
- Mix thoroughly.
- Spread on whole wheat bread and garnish with lettuce and tomato slices.
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May 2nd, 2013 by alice
Tags: Bread, Egg, Fat, Free, Mostly, Raisin, Wheat, Whole | Print This Post
INGREDIENTS
- 2cupswhole wheat flour
- 1cupwhite flour
- 2teaspoonsbaking soda
- 1/2teaspoonsalt
- 1cupraisins
- 2cupsfat-free buttermilk(or use 2 cups skim milk with about a tbsp. of vinegar)
- 1/2cupmolasses
DIRECTIONS
- In a large bowl mix the flours, baking soda, salt and raisins.
- Stir in the buttermilk and molasses until well combined.
- Pour it into a bread pan sprayed with nonstick spray.
- Let sit for 1 hour.
- Preheat the oven to 325.
- Bake for 1 hour or until a tooth pick inserted in the middle comes out clean.
- Let it sit in the pan for about 10 minutes and then remove it from the pan to sit on a wire rack until it is cooled.
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April 30th, 2013 by alice
Tags: Carbsian, Egg, Low, Salad | Print This Post
INGREDIENTS
- 4hard-boiled eggs, peeled and chopped
- 1/4cupmayonnaise(enough to moisten)
- 1/4cupbamboo shoots, chopped
- 1/4cupwater chestnuts, chopped
- 1/2teaspoonground ginger
DIRECTIONS
- Mix well.
- Refrigerate for at least two hours before serving.
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April 22nd, 2013 by alice
Tags: Congee, Egg, Miso | Print This Post
INGREDIENTS
- miso, to taste
- 1egg
- 1/4-1/2cuprice
DIRECTIONS
- If miso was in fridge, take it out first to let it soften.
- It will be easier for you to scoop later.
- Wash rice.
- If you wish, soak the rice, but I did not do so.
- In a pan, put the rice and water to a boil.
- Water should be put in as desired.
- Let the rice boil for about 17 minutes.
- Stir constantly during this period.
- While the rice is cooking on the stove, beat egg and add it in at 20 minutes.
- let the rice boil a bit while you add it in gradually, so that it does not stick to the pan.
- Finally add miso, but do not let it boil.
- And you now have your nutritiously balanced meal.
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April 9th, 2013 by alice
Tags: Dads, Egg, Rolls | Print This Post
INGREDIENTS
- 1lbcooked pork, shredded
- 6cups shreddedcabbage
- 1/2cup shreddedcarrots
- 1tablespoon mincedfresh ginger
- 1tablespoon choppedgarlic
- 1tablespoonsesame oil
- 2tablespoonsextra virgin olive oil
- 1 (16 ounce)packageegg roll wraps
- 1mediumegg, whipped
- 1tablespoonwater
- 1-2cupcanola oil
DIRECTIONS
- Cut pork into large chunks and boil till done about 15 minutes, then shred in a food processer.
- Then set aside.
- In a Wok or a large deep sided skillet add Garlic, Sesame oil, Olive oil, and Ginger, and saute about 1 or 2 minutes.
- Now add shredded Cabbage and carrots and stir fry till almost translucent, about 5 to 10 minutes.
- Stir in shredded pork and stir fry to mix about 5 more minutes, set aside.
- You can now wrap your egg rolls, However; it best to let it set in the refridgerator at least 1 hr, over night is even better.
- Whip 1 egg with 1 tbsp water to make an egg wash.
- Now place 1 egg roll wrap on a cutting board to appear like a diamond.
- Brush the top half (2 sides) with egg wash.
- Place approx 2 Tbsp filling on lower half.
- Fold bottom point up and over filling and tuck.
- Roll about a half turn, now fold in outside corners and finish rolling to seal, to form a small log.
- In a 8 inch skillet fill just over half full with canola oil, and heat to 350°F.
- Place Egg rolls in hot oil turning as required till golden brown.
- will hold about three at a time.
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