The Trick to Making Crispy-Edged Fried Eggs

Crispy fried egg with whole grain bread

Foolproof crispy fried eggs

The Trick to Making Crispy-Edged Fried Eggs

Something that seems easy, but isn’t. I love fried eggs on toast (with ketchup (<* , but they don’t always come out the way I like them. Here’s a simple tip from a site I like; Pure Wow:

At brunch, nothing tastes quite as delicious as a runny fried egg with crispy edges (delicately placed atop a crusty piece of bread, of course). But replicating that effect at home is hard. Here, a trick that will help you get golden brown edges—and a soft, yolky inside—every time.

What you do: First things first—let the frying pan get scalding hot. (Usually, this requires letting it sit on the stove for a minute or two.) Next, coat the pan with a thin layer of olive oil. (Two tablespoons should be plenty, depending on the size of the pan.) Crack an egg and let the whites sizzle for two minutes.

Here’s the tough part: No matter what, resist the temptation to touch the eggs as they cook. Just let them sizzle in the olive oil and watch the timer. You’ll know they’re cooked when the white part looks opaque.

OK, kill the heat. Using a spatula, carefully slide the egg off the pan. The result? Crispy perfection.

 

Spring Veggie Breakfast Scramble

Eggs and fresh vegetables in a breakfast scramble including tomatoes, spinach, mushrooms and spring onions

Spring Veggie Breakfast Scramble

 

 

Saute onions mushrooms spinach

Saute onions, mushrooms and then spinach.

Eggs and fresh vegetables in a breakfast scramble including tomatoes, spinach, mushrooms and spring onions

Eggs and fresh vegetables in a breakfast scramble including tomatoes, spinach, mushrooms and spring onions

Spring Veggie Breakfast Scramble

Breakfast, especially on a lovely spring Sunday morning after a busy week, is one of our favorite meals.  For this dish, I sautéed  Spring onions, spinach, Cremini mushrooms, and tomatoes and added eggs and fresh thyme from my garden for a delicious scramble.

It’s spring and the weather is lovely.  Spring onions are a special treat now in season for a short while. They look like regular scallions with a slightly larger bulb, but they are very different; sweeter and more tender. I use them as often as I can find them at the local farmer’s market or even at the supermarket. (We have a local one that features fresh, local produce.)

(I also added sautéed chopped chicken livers–I love them although I know everyone doesn’t share my enthusiasm.) The secret to making them is not to overcook–they should be pink inside.

Low carb and so delicious and satisfying!

INGREDIENTS

  • 3-4 fresh spring onions, washed and chopped, including white bulbs and green stems
  • 1/2 cup spinach, chopped, removing stems (I use washed and bagged baby spinach, but if using fresh from garden or farmer’s market be sure to wash thoroughly and use a salad spinner before adding.)
  • 1/2-1 cup Cremini mushrooms, chopped
  • Fresh chicken livers; I used about 4 livers for the two of us. (optional of course!)
  • Tomatoes–cut into quarters
  • 4 eggs
  • 1 Tbsp butter (I use unsalted, both as it’s my taste preference and for the salt-free aspect)
  • Thyme, herbs de Provence and/or salt-free seasoning/pepper to taste

TO DO:

1. Beat eggs ( I add a tsp. of milk or 1/2 and 1/2- that small amount Rick can tolerate); add seasonings to the eggs, and set aside.

2. Sauté mushrooms in butter; after they’re browned (about 6-7 minutes), add chopped onions and saute until soft, about another 5-6 minutes.

3.  Remove mushrooms and onions to a bowl.

4. Add spinach to the pan; saute briefly, 1-2 minutes until wilted.

5. Sautee tomato pieces in the pan, pushing spinach to the side.

6. Add mushrooms and onions back into the pan.

7. Sautée chicken livers til pink inside (about 3-4 minutes/side) and then chop–add to Mushroom, onion, tomatoes and spinach.

8. Add beaten eggs over the mixture in the pan.

9. Gently cook the mixture, using a spatula around the sides to fold in the mixture as it’s cooking.

10. Cook until barely firm, and serve.

Enjoy!

www.type2delicious.com

X-Rated Restaurant Meals

Huge sandwich with cheese, short rib meat in a white wheat bun

Dave and Buster’s sandwich served with tater tots will bust your diet with 1900+ calories–3700 grams of sodium and more than a whole days allotment of carbs!

 

Surprised by this photo?

Today I’m showing you what not to eat! This photo is the short rib and cheesy mac sandwich from Dave and Buster’s restaurant–and is completely the opposite of the type of food recommended for type 2 diabetes–and what my blog stands for–healthy, fresh food including complex carbs.

We subscribe to the Berkeley Wellness letter–and I want to share some information they shared from the “Xtreme Eating Awards” presented by the nonprofit Center for Science in the Public Interest (CSPI) to highlight the unhealthiest chain restaurants in the US.

Nine menu items made the 2016 list, coming from such chains as Applebees, The Cheesecake Factory, (that one was no big surprise to me–have you ever been to one and seen the size of their portions–especially the desserts?!), Sonic, Uno Pizzeria, Maggiano’s Little Italy, and Buffalo Wild Wings. Here are some of the “winners,” in order from calories, from hugest to merely huge. But first, put it in perspective: Food labels are based on a 2,000 calorie-a-day diet (though each individual’s diet and calorie requirements may be different). For that calorie level, the 2015-2020 Dietary Guidelines for Americans recommend no more than 20 grams of saturated fat, and 48 grams of carbs/sugars a day, and no more than 2300 mg. of sodium for the general population–again, each person’s requirements may vary, such as if on a low sodium diet.

Here’s some of the top offenders–in order of offenses; (the carb counts aren’t on this list, but none are served on or with whole grains, that’s for sure! Besides the copious amounts of sugar in some of these):

Whole Hog Burger at Uno Pizzeria & Grill: made literally with the “whole hog”–including bacon, sausage, proscuitto, on a large, white wheat bun: 2850 calories, 86 grams of saturated fat, and 3390 mg. of sodium!

Fried Chicken and Waffles Benedict at The Cheesecake Factory: 2580 calories. 86 grams of saturated fat, 3390 mg. of sodium and 60 teaspoons of sugar saturated in the batter and in the syrup!! Oh My! Even worse than their cheesecake…

Dessert Nachos at Buffalo Wild Wings: a flour tortilla (fried in beef tallow!), ice cream topped with caramel/chocolate sauce and cheesecake bits: 2100 calories, 64 grams saturated fat, 5 grams of trans fat, and 120 grams of sugar.

And the featured item: Short Rib and Cheesy Mac Stack Sandwich at Dave & Buster’s: served with tater tots: 1910 calories, 42 grams saturated fat, 3390 grams of sodium. The bun is a thick, totally white wheat bread, not to mention the tater tots. What a combo!

That gives you an idea of why the US has an obesity, and, yes, type 2 diabetes, epidemic. But you, my readers, know a better way!

Not that one can’t eat and indulge occasionally at fast food or chain restaurants, but pay attention to the ingredients, the cooking processes and the portion sizes. Of course, sharing with friends is a good habit!

Thanks for indulging me in this off-of-my usual blog post. Please let me know your thoughts and comments.

New Video! Scrumptious Cheesy Appetizer!

Sauteed Goat Brie and luscious Camembert with green onions on top

Sauteed Goat Brie and luscious Camembert with green onions on top

Here’s the link to the new step-by-step video! Sauteed Cheesy Appetizer

I’m excited to announce the next Type2delicious video! My brother Dan Mainzer, a professional photographer/videographer, (Mainzerphotography.com) was here in Santa Cruz last winter and we collaborated on these videos. I’ve posted the first two (please check them out on the type2delicious video channel)–and now here is the third–“Making a Scrumptious Cheesy Appetizer.” This step-by-step video shows you how to make it–it’s easy and so delicious!

This appetizer combines goat Brie, (for those folks like Rick who don’t digest cow’s milk products very well), and a cow’s milk French Camembert sautéed with spring onions–into a creamy, melt in your mouth appetizer that will make you the hit of any party. (I know as I’ve made this for parties with rave results!)

I hope you like it! Please let me know if you have any questions or comments.

Enjoy!

Susan

Hearty Kale and Bean Tuscan Soup

 

Delicious Kale Tuscan Soup with veggies and sausage

Delicious Kale Tuscan Soup!

A hearty and delicious cool weather meal is this kale and white bean soup with added veggies, sausages, wine and lots of flavour.

This soup has become our “go to” soup this winter; it’s very robust, filling, and has lots of other good healthy veggies, besides the kale. We also like sausages in it, but if you’re vegetarian you can omit them, and use vegetable broth instead of chicken.

We eat it with whole grain toast dipped in good olive oil, and complete the meal with a green salad with a vinaigrette dressing. I always eat my salad last, in the European way, as my parents were from Germany. Rick now does the same- somehow it’s very satisfying and you don’t crave desserts (as much). (<*

*If you’re interested in the recipe’s nutritional content, I’ve added a list at the end of the recipe (from a site that analyzes recipes). It seems to be pretty accurate although I think the sodium count is lower than on the list; (it is not totally specific for ingredients such as the sausages).

Tuscan kale and bean soup

INGREDIENTS

  • 2 Tbsp olive oil
  • 2 32 oz. containers broth (I use low sodium chicken broth, but vegetable works fine too)
  • 2-3 sausages sliced (your choice – I use various cooked chicken sausages or mild Italian)
  • 2-3 large carrots, sliced in 1/2 ” rounds
  • 1-2 zucchini chopped in 1/2″ pieces
  • 1 large bunch of kale, leaves stripped and chopped
  • 1 large onion, chopped into medium pieces
  • 1 sweet potato chopped fine
  • 2 cans white beans- (cannelloni, Northern, etc.)- tip: mash about 1/3 of the beans with a large fork before adding to the soup. This thickens it without additional thickener like flour which adds unnecessary carbs.
  • 1/3 cup dry white wine (your choice, I use whatever we have leftover)
  • 2-4 cloves garlic, chopped fine
  • lemon zest to taste
  • 1 or 2 large Bay leaves
  • Salt free seasoning/pepper to taste

TO DO:

1. Preheat large Dutch oven or soup pot. Add olive oil.

2.  Add chopped onion, zucchini, Bay leaves and carrots. Brown and sauté on medium heat approx. 10 minutes, until somewhat tender. Add garlic and sauté 2 more minutes, making sure garlic doesn’t burn.

3. Add sausages, potatoes and beans, then kale and cook another 4-5 minutes until kale is a bit wilted. Add broth, wine and Spices except for lemon zest.

4. Bring to a boil, then cover and turn down heat to a slow simmer.

5. Simmer on low for approx. 30-40 minutes

6. Test for tenderness (carrots and potatoes especially)

7. Add lemon zest and adjust spices and seasonings to taste.

8. Serve with the always delish green salad, and whole grain toast if you like.

Enjoy!

www.type2delicious.com

*

Nutrition Facts
Serving Size 6 (501g)
Per Serving % Daily Value*
Calories 209
Total Fat 4.8g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 322mg 13%
Potassium 475mg 14%
Total Carb 25.6g 9%
Dietary Fiber 6.1g 25%
Sugars 4.2g
Protein 12.8g
Vitamin A 96% · Vitamin C 94%
Calcium 9% · Iron 21%
*Based on a 2,000 calorie diet
Recipe analyzed by 
beautiful fruit salad with oranges, raspberries, kiwi and blueberries

Video #2! Beautiful Fruit Salad with no-sugar Raspberry Sauce

Here’s the link to make beautiful, low carb fruit salad with raspberry sauce– follow the step-by-step video!Make this beautiful fruit salad!

Follow the video link to make beautiful fruit salad with a no-sugar, low carb raspberry sauce. I’ve made this with all kinds of fruit–and it’s always been a big hit at my dinner parties or when I’ve brought it to others. One thing that makes it look so beautiful is to make sure that you add a variety of colors, using fruits such as kiwi, for green, peaches/nectarines in summer for orange/yellow, oranges/tangerines for the same in winter, blueberries and raspberries, etc. The raspberry sauce is made with frozen berries, so the season doesn’t matter. It’s so good and a great dessert for those who want a delicious, sweet, yet low carb treat.

My brother Dan Mainzer, a professional photographer/videographer, (Mainzerphotography.com) was here in Santa Cruz last winter, and we collaborated on a series of three recipe videos. Hope you’ve seen the first one, how to roast Delicata Squash, now followed by How to Create a Fruit Salad with No-Sugar Raspberry Sauce, and coming soon, a Making a Scrumptious Cheesy Appetizer.

I hope you like them! Please let me know if you have any questions or comments.

Enjoy!

Susan

Arugula and Fresh Fig Salad with Goat Cheese

Arugula and Fresh Fig Salad topped with Crumbled Goat Cheese

Arugula and Fresh Fig Salad

 

If you’re looking for a fresh tasting salad to accompany rich holiday dishes, this is a good choice. The combination of tangy arugula with the sweetness of figs, cucumber freshness and a lemony dressing blends so well together. It’s a tasty, healthy treat rich in fiber and folates *–and very easy to prepare. Topping with crumbled goat cheese adds additional richness and a creamy mouth feel to finish it off deliciously!

Arugula Salad with Fresh Figs, Cucumber and Goat Cheese

INGREDIENTS (serves 4-6)

  • 1 large bunch or 2 bags of washed arugula (washed and spun in a salad dryer); you can remove some of the stems if you like
  • 2-4 fresh figs, sliced thin (if fresh figs are not available, use tangerine pieces)
  • 1 small/medium cucumber, peeled and sliced thin (depending on how much you like)
  • 1/4–1/3 cup crumbled goat cheese; (Trader Joe’s sells it in a container)
  • Lemon Vinaigrette:
  • 1/3 cup olive or walnut oil (Walnut oil is a delicious choice)
  • juice of 1 lemon
  • Salt-free spice mix (there are several I use–including the 21 Spice Salute from TJ’s–yes, I’m a TJ’s fan)
  • Salt-free lemon pepper to taste

TO DO:

1. Wisk dressing ingredients–let sit for about 1/2 hour to blend–then wisk again just before adding to the salad.

2. Put washed/dried arugula in a large salad bowl and toss with vinaigrette. (Tip: add dressing to salad greens before adding “additions” so that the additions stay on top for serving)

3. Arrange sliced figs/tangerines and cucumber on top of salad.

4. Crumble goat cheese on top and sprinkle with lemon pepper to taste.

(http://www.nutrition-and-you.com/arugula.html)

Enjoy! www.type2delicious.com