clean eating

How to poach eggs

poached eggs on toast I love poached eggs. For a long time the only time I’d get them was as a special treat at a brunch restaurant (full disclosure – with hollandaise sauce as part of Eggs Benedict!) – frankly, I was scared of trying to make them at home. Something about the boiling water and getting the eggs just right (cooked whites, yolks runny) had me thinking this was harder than quantum physics.

Then a friend posted a picture of her poached egg breakfast. And I thought about the health benefits of eggs (too numerous to count) and the fact that if I figured out how to poach them, I could eat them with no added fat for the pan.

So I figured it out. There might be more niceties – people tell me adding vinegar to the pan will help with the setting of the white, or swirling the water into a whirlpool will make the egg a pretty shape – but the basics are pretty basic. Get a hold of fresh-from-the-farm eggs, find a good skillet, and experiment with the timing so you get it perfect for you! Check out this Tasty Thursday video for a tutorial . . . 

POACHED EGGS – technique. (ingredients? Eggs and water. Or salsa or spaghetti sauce. But we’ll stick with water here.)

  • Fill a small non-stick skillet about an inch deep with water and bring to a good simmer.
  • Carefully crack eggs into a bowl, working to not break the yolk.
  • Slip the eggs into the simmering water. Cook until the white is just set and the yolk is still runny, maybe about 3 minutes (? I have never timed it.) The yolk will have a thin film over it, and the whites will white through, not opaque – you can also slip a spatula underneath and lift the egg up as a unit.
  • CAREFULLY pour the water out of the pan. I use a slotted spoon to hold the eggs in place, then to kind of slip the eggs (one at a time) out of the pan – this way most of the excess water drains away.
  • Amazing served on fresh homemade ww toast – no butter needed at all. Yum.

 

POPCORN!!!

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October 3, 2013

I used to buy microwave popcorn. How easy can it be to have a healthy snack? Pop the bag in the microwave, press a couple of buttons, and whoosh - a snack. You might burn your fingers pulling the bag apart, or sometimes you miscalculate on a new machine and the popcorn burns, leaving a gnarly back-of-the-throat smell in the air for what feels like days. But generally, it worked.

And then I started reading about that popcorn. How many chemicals laced the bag itself. How the microwaves changed the chemicals from bad to worse. Especially how bad it was for kids.

But I love popcorn - and so do my kids. So what to do? Enter the way I made popcorn when I was a kid. Simple, really. A pot (with a lid), vegetable oil, popcorn, and the optional (for some people) butter and salt to top it.

So easy even a kid can make it. Want to watch? Here's today's Tasty Thursday! Yeah, there's a pot to wash. Easier to wash the pot than to scrub the chemicals from your body.

 

 

Clean Eating

ImageApril 30, 2013

A couple of friends and I are running a 5 day healthy eating challenge on Facebook. Basically you commit to posting every day, following the meal plan, and cheering on your fellow participants. In exchange, you'll get a grocery list and menus/recipes for each day. Simple, right?

Sometimes when I do these things I spend a whole lot of time in self-doubt. Are the recipes too basic? Who needs this kind of information anyway? What if people can't find the ingredients, or hate them, or get lost in the cooking part? Who am I to think I can teach people anything about food, anyway?

There are 23 of us total (including me), now on day 2. People had to share concerns and excitement pre-Day 1 (that was the assignment), and most people wrote about time. Time to cook, time to shop, time to prep. Time to live life around this challenge.

The comments last night were fabulous. Besides seeing gorgeous photos of people's dinner, I loved reading notes. "I've not cooked with a lot of spices before, and as far as I'm concerned I have learned a lot of useful stuff already." "I wanted to lick the bowl but had to hold myself back since I was at work. Who knew something so simple could taste so delicious?" "I thought my family would demand chicken or steak - they never even mentioned it."

I learn something every time I try this kind of thing, mostly about my preconceived notions. Just because something makes such sense to me that I never even think about it any more, that does not mean everyone else feels the same way. I learn as much as anyone I am "teaching."

Being open to learning makes my day complete. How can I help you?