Amazing Eggs!

When I cook, I like to experiment now and then.  I’ve always been a big fan of eggs.  The problem that I have had when making scrambled eggs is the cleanup afterward.  Inevitably I end up cooking them too long and I have to scrub and scrub to clean my pots or pans.

But then I found this video:

After trying this a few times, I have now found my new way to cook scrambled eggs.  Having the tomatoes and bread just add to the experience.  I’ve been using bigger tomatoes, and I end up cutting them in half after cooking them for a while.

I also am just using the bread that I have as opposed to the sourdough bread (although, I think the sourdough bread would be fantastic).  Just plain old whole wheat bread.  Sometimes I spice it up with some mushrooms and scallions.

Really, what I am saying, is that you can experiment as you like.  It probably will still be edible when all is said and done, and you probably learned something from it.

Ingredients:
3 Eggs
Nob of Butter
Half Table Spoon of Crème fraîche (I typically leave this out)
Little bit of Salt & Pepper
Chopped Chives (another that is optional)

Fat cap mushrooms
Salt & Pepper
Vine tomatoes

Sour Dough Bread (thick cut)
Drizzle Olive Oil

Result:

Breakfast from last Saturday morning

A Healthy Protein Bar

I am always looking for ways to be creative with cooking/baking.  As I’ve been eating more meals throughout the day, I’ve needed more snacks.  One snack that I’ve latched onto a bit have been protein bars.

I have been trying to get away from foods that have a lot of ingredients in them.  The Protein bars that I buy at the store seem to have a lot, so while I still buy them occasionally (because they are very portable), I have moved more towards homemade bars or Lara Bars (which have fewer ingredients and are more of a snack bar rather than a protein bar).

Below is a recipe that I love:

Ingredients:
3 Cups Oatmeal
vanilla fat free pudding (cheesecake flavor)
1/4 cup peanut butter
8 scoops protein powder
2 cups milk

–  Mix all of these together, put in 9×12 pan.
–  Freeze
–  After 4 hours, flip it so that the bottom will get hard too.
–  Freeze for 4 more hours and then cut them up.

This recipe has made about 10 bars for me of a pretty decent size.  Each bar is usually around 200 – 250 calories.

How Important is Healthy Eating?

TED Conference – Jamie Oliver

This speech by Jamie Oliver is great.  It is close to 22 minutes long, but I think it’s worth the watch.

Some Cliff Notes:

Right now, the cost of smoking is much less than obesity.

Costs of obesity are 10% of all health care bills, and in ten years, this number is set to double.

Some problems that can be corrected by “Main Street”: portion sizes (they are way too big) and labelling (many things are “low fat” but are loaded with sugar).

Some problems in the schools: Limited budgets limit the creativity of the chefs as they have to buy cheaper food.  Also, as they have become “dangerous”, there aren’t knives and forks in many schools.  This forces schools to serve food that can be eaten by hand, which tends to be more fast food type options.

There was a piece in this video about how Jamie went into a school and asked the students what various vegetables were.  He summarized his findings: We don’t teach kids about food.  If they don’t know what food is, they won’t eat it.

Overall, this was a very enlightening piece, especially considering that I am trying my best to eat healthier.

How to Properly Heat a Steel Pan

This is fascinating to me.

SteelPanApparently, there is a heat “sweet spot” to cook meats and such things with the stainless steel pan.  At this temperature, the things you are cooking won’t stick to the pan as much as it would if you were at a different temperature.

To test, you just have to take a small portion of water (they suggest 1/8 of a teaspoon, but I was using 1/4 teaspoon) and continually check the heat of the pan.  At a certain point, the water will cease to evaporate immediately and instead form a ball of water that kind of looks like mercury.  THAT is the sweet spot.

I, for one, have definitely suffered from scraping off the extra food that stuck.  It makes me not even want to use my pan sometimes.

A very cool bit of science.