Greens and Eggs - Page 2

#16 02-22-2001, 03:05 PM

Artichokes are the best, whole and hearts!
Definitely underused food source. yum

Nprune

lynne · #17 02-26-2001, 10:02 PM

I've tried several of your ideas and variations out -- they were greatly appreciated! Thanks for all the great ideas!

[ February 26, 2001: Message edited by: lynne ]

lynne · #18 03-02-2001, 12:34 PM

She's checking back in on Sunday for a week; I'll have other guests to feed as well and will try to incorporate ideas so I'm not doing a gadzillion different breakfasts--(the grrens lady, a vegan, a person who doesn't eat eggs, a guy who said he would be happy as long as it had grease, and an Adkins dieter)--For some reason I think it's going to be an interesting weekend...

#19 03-02-2001, 03:04 PM

"Interesting" is an understatement!!!
We want to know what happens.
Nutritionpost

nutcakes · #20 03-02-2001, 11:35 PM

Now come on, you have to do a better report than that!

lynne · #21 03-06-2001, 07:51 AM

As I promised nutcakes, here is a more complete report:

Today I did the "mock Fettucini" (Thanks Cape!) for the Greens lady -- she loved it! I sauteed scallion and chiffonade of spinach. Poured the egg and fresh basil over, etc. Garnished it with more chiffonade of spinach (she tries to do 1 1/2 cups/am), sliced black olives, halved grape tomatoes, and sprinkled it with ricotta. She wants the 'recipe.'

the vegan and the egg hater -- soft breakfast tacos, mushroom, spinach, onion and potato

the grease guy and adkins got frittata with spinach, sausage, basil and ricotta. Garnished with a grape tomato salad and cheese bread sticks!

Everyone enjoyed.

1st course was vanilla poached pears with blackberry sauce.

3rd course - vanilla custard parfait for those that were doing all 3 courses.

[ March 06, 2001: Message edited by: lynne ]

cape chef · #22 03-06-2001, 09:35 AM

Lynne WOW!!

Sounds like you had your hands full.
Everything sounds so tasty.
Seems like you surpassed the expectations of your quest

I hope once in a while someone cooks breakfast for you

cc

Mezzaluna · #23 03-06-2001, 10:28 AM

Wow. You just gave me some fabulous recipes! May I share them with my low carb friends on the low carb BB I'm part of? I'll respect your wishes.

Cape Chef, the 'egg noodles' idea is wonderful! I'd heard of using long shreds of zucchini, but hadn't thought of using egg 'pancake' shreds. I'll be using that this week for dinner.

lynne · #24 03-06-2001, 10:41 AM

Sure, feel free -- but I've done with a litle help my my friends here at CT!

Cape, Currently my next day that I don't have to do breakfast is the 27th!!! (If I don't get reservations for the 26th before then! I am hoping that someone will take me out for breakfast tacos or something!! (Can you believe that I'm not a morning person!?)

Off to shop for tomorrow's breakfast!

lynne

#25 03-07-2001, 10:08 AM

Thanks for the fettucini recipe. What a great idea. I am doing the "low carb thing" and I am having a blast experimenting with all kinds of food.
I like to use spaghetti squash as a pasta subsitute.
I make various preparations of celery root or cauliflower for potato subsitutions when I just have to have some kind of "potato" with a meal. Fennel and leek au gratin is good.
I recently prepared zuchini the way I would mashed potatoes plus parmesan cheese, and it was quite good.
For desserts, I have been able to succeed in making: sugarless cheesecake, sugarless icecream, sugarless chocolate mousse, and sugarless chocolate roulade. Chocolate has been the greatest challenge. I use Splenda instead of aspartamine as a sweetener, and unsweetened chocolate. It has been a SAVIOR (the Splenda that is)! Any dessert recipes would be appreciated!

Mezzaluna · #26 03-07-2001, 03:19 PM

I agree, Michelle, Spelnda is great. The flavor is about the same as Equal, but its heat stability is a boon when you want to make a real cheesecake or other baked goods. I'd also love to see the roulade recipe. As for recipes: have you found Lynne's (not our Lynne, another Lynne!) Chocolate recipe? She has one for candy and one for dipping. I also found a lemon pie recipe that rocks; the filling is egg yolks, Splenda, lemon juice/rind, cream; the crust is egg white meringue. Really good, and it actually keeps fairly well.

lynne · #27 03-07-2001, 11:29 PM

Michelle, those all sound good!

Would you share your mousse and roulade recipes?

lynne

#28 03-15-2001, 08:31 AM

Hello all...just got back from vacation, so I did not forget about you.

I will post the recipes for the chocolate desserts this week.

lynne · #29 05-09-2001, 10:16 PM

Update: my greens and eggs guest is now doing the Sugar Addict's diet.

I often use the ideas from this thread with many kudos to you all! CapeChef -- your mock fettucini has gotten raves. Thank you!