Originally posted 2011-04-28 21:58:00.
- The egg is a low-calorie powerhouse. “The egg is a great source of nutrition and especially brain food,” says Susan B. Roberts, PhD, author of The Instinct Diet and professor of nutrition at the USDA Nutrition Center at Tufts University in Boston. “With only 80 calories per large egg and a useful 6 grams of protein, it can be scrambled or even fried with just a dab of butter and still come in at under 100 calories.”
- Eggs have vitamins and other nutrients. Besides providing protein (making you feel full longer), an egg supplies many essential nutrients including vitamin A, the B vitamins B-12, riboflavin, and folacin, and the minerals iron, phosphorus, and zinc, along with choline and DHA, essential nutrients for brain health.
- The egg has less cholesterol than we thought. It turns out early tests measured falsely high for the amount of cholesterol in an egg, unfairly giving it a bad rap. According to recent research from the U.S. Department of Agriculture, one large egg has 213 milligrams of cholesterol. Testing is also under way in the egg industry to see if that amount can be further reduced.
- Egg whites can be part of your daily menu. It’s best to eat no more than three or four whole eggs per week, but egg whites have only 15 calories per egg, no cholesterol, and no saturated fat, so dieters can eat as many as they want. Not only that, egg whites taste better than store-bought egg substitutes.
- Eggs make a great weekend breakfast. “One great role eggs can play is in making weekend food seem special without overdosing on calories,” says Dr. Roberts. “For example, scrambled eggs and whole-wheat toast or a fried egg and Canadian bacon on Sunday morning can become a special weekend breakfast without adding anything to calories beyond a regular weekday cereal meal.”
- Eggs are an inexpensive protein source. Eggs are economical, especially when compared to steak or even a hamburger.
- Eggs aren’t only for breakfast. “Think like the French and don’t dismiss eggs as a great dinner food,” says Roberts. “It takes a mere couple of minutes to whip up an omelet, so you can keep eggs in the fridge for quick dinners when you get home and are too tired to cook or go out. A two-egg omelet with a slice of whole-wheat toast and an apple or orange is a great weight control meal.”
Ciao for now, darlings!cooking class, cocktails, parties, cocktail party, Miami, coral gables, events, bartending class, cocktail class, Laura Lafata, Miami Beach, miami cooking classes, bachelorette parties, bachelorette party, personal chef, corporate events, catering, personal chef, party entertainment, www.ladivacucina.com, top chef
Originally posted 2010-06-21 15:41:00.
The recipe for the filling is from the 1989 edition of the Chicago Tribune Cookbook:
Recipe by Jolene Worthington of Eli’s Chicago’s Finest Cheesecake: “To increase the lemon flavor of the lemon meringue pie, add more lemon rind rather than increasing the lemon juice; the rind contains the lemon oil and the oil is what contains the flavor, color and aroma.” Indeed!
More hints from La Diva for making your perfect pie:
- Be patient when waiting for the filling to thicken when you cook it. No one wants a soupy pie!
- Use fresh, room-temperature eggs.
- Take care when separating your eggs, make sure you don’t get any yolk in the white! If you do, the fat in the yolk will prevent the egg whites from becoming whipped and fluffy.
- Also, when making meringue or whipped cream, I always chill my bowl and beaters in the freezer.
One 10 in. pie, 8 servings Chilling time: 3.5 hours Cooking time: 50 minutes
Pie crust: Make your own from your fave recipe for one 10 inch pie or click here for some recipes!
9 large egg yolks
1/2 c plus 3 T sugar 1 c fresh lemon juice (try and use Meyer lemons!)
2 1/2 t grated lemon rind
1/2 c egg whites
1/2 c plus 1 T sugar
Whisk egg yolks and 1/2 cup plus 3 tablespoons sugar in top of double boiler until light; stir in lemon juice. Put over simmering water; cook, stirring constantly, until mixture thickens and heavily coats a spoon, about 10 minutes. Stir in 1 1/2 teaspoons of lemon rind. Remove from heat. Remove and reserve 1/3 cup of lemon filling for topping.
Result: DEE-LISH!!! Wow, this pie is a stunner, the taste of the Meyer lemon is incredible, tart and with such a depth of flavor not found in regular lemons! La Diva forgot to do the lattice so was left with the extra-lemony sauce, I just dribbled some on the side of the plate and it made the pie that much more spesh!
Share this decadent pie with some friends, they’ll love you forever! Ciao!cooking class, cocktails, parties, cocktail party, Miami, coral gables, events, bartending class, cocktail class, Laura Lafata, Miami Beach, miami cooking classes, bachelorette parties, bachelorette party
Originally posted 2009-04-17 15:43:00.
GET THEE DOWN TO:
South Florida Farmers Market
Gardners Market in Pinecrest
SW 124th Street just east of US1.
The season is winding down. Join us at the farmers market for our last two Sundays of this season (April 5 and April 12).
Locally-grown, in season now:
*Mulberries *Valencia oranges *Mamey sapote *Caimito *Red custard apple *Lacinato Kale
*Green Kale *Chard *Cabbages- red and green *Daikon radish *Green Beans *Beets *Carrots
*Local raw farm honey and lots of other things….
Last, but by no means, least:
ALL our produce and fruit is grown in South Florida and is certified organic or naturally-grown and pesticide-free.
See you there, darlings and don’t forget: Next week is the LAST WEEK!!!!
cooking class, cocktails, parties, cocktail party, Miami, coral gables, events, bartending class, cocktail class, Laura Lafata, Miami Beach, miami cooking classes, bachelorette parties, bachelorette party
Originally posted 2009-04-05 10:25:00.
Darlings! La Diva is really trying to lighten up her dinners after all the rich holiday treats! Last night I made the most divine vegetarian omelette and thought, what a quick and delicious idea to share! “Oh no, not Asian again! I hear you say!” Now, now, it’s very healthy for you and La Diva will soon enough focus on other food styles, so you better enjoy it while you can! Besides, La Diva still had half a head of cabbage left from her share and remembered this meal would suit perfectly! This is a dish that looks like a ton of food and you’ll wonder how you’ll eat it all…but you will and it will be satisfying but yet light!
Do you notice that La Diva gets all her food prepared and ready in advance? In order to be successful at cooking, especially stir fry, you must be organized! The French call it “mise en place” or “everything in place” such as veggies, meats, onions, garlic, etc, all in bowls, chopped and sliced and ready to be used to prepare the meal. The last thing La Diva wants is to see her dear readers scrambling about the kitchen with a smoking hot wok chopping last minute items while the veggies burn! So, get in the habit of preparing like the professional chefs do: mise en place!
For two people prepare:
2 cups of shredded cabbage (Asian, savoy but not purple!)
1 carrot grated
8 green onions thinly sliced on the bias
handful of mushrooms, wiped clean and sliced
generous handful of snowpeas, trimmed and halved
1 1/2 cups beansprouts
Mince 1 small red, fresh chili (or you can cheat and use a tad of the chili out of the squeeze bottle!) and about 1/4 cup cilantro, coarsely chopped. Set aside.
Out of the pantry:
2 t soy sauce
2 t sesame oil
kecap manis or sweet soy sauce for serving. Set aside.
Finally, in a bowl beat four organic eggs with a small amount of water. You are now ready to WOK and ROLL, baby!
Heat a wok until hot and add a generous amount of the vegetable oil. Add ALL the veggies and chili and stir fry over high heat until the cabbage just begins to wilt, 2 or 3 minutes. Now add the soy sauce, sesame oil and cilantro and fry for another half a minute or so. Don’t overcook, you want the veggies to stay crunchy!
Heat two more teaspoons of the vegetable oil in a non-stick frying pan, add eggs and cook over high heat, lifting edges so all of the unset eggs cook. When egg is cooked, add all the veggies, flip omelette in half and (here’s the tricky part!) cut in half and slide each serving onto warm plates! The vegetables will be over-flowing, so don’t worry if they all don’t quite “fit” into the egg! Drizzle generously with kecap manis and you will enjoy the most crunchy, healthy and divine dinner! (and La Diva BETS you get hooked on Kecap Manis too!)
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Originally posted 2009-01-16 22:08:00.