Breakfast in a Mug!
#46672 - 02/26/04 07:34 AM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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Breakfast in a Mug
(Makes 1 serving)
I made this to jazz up my boring breakfast this morning. It's so much fun!
Ingredients:
1 Tablespoon soy milk or water
2 or 4 egg whites (or 1/4-1/2 cup Egg Beaters--equivalent to one or two eggs)
1 dash pepper
1 dash salt
shredded soy cheese (optional)
crumbled soy bacon (optional)
1. Place egg whites, soy milk (or water), salt and pepper in 12 oz. microwave safe mug or small bowl.
2. Stir or whip with a fork.
3. Microwave two egg whites on High 35 to 45 seconds; four egg whites 1 1/4 to 1 3/4 minutes, or until eggs begin to set, stirring with fork to break apart after half of the time.
4. Remove eggs when they are still soft and moist (you may have to play with the time depending on you microwave--I used 1/4 cup Egg Beaters and needed slightly over a minute in my microwave, which is 20 seconds more than recommended).
5. Let stand about 2 minutes.
6. While eggs are standing, sprinkle with soy cheese and soy bacon (if using).
7. Eggs will firm up while standing.
Adapted from a recipe by Ridgely at www.recipezaar.com
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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I'm moving to Rochester and eating with Kree every day. You have the most lovely recipes!!! Will you adopt me????
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LOL!
#46716 - 02/26/04 11:20 AM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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Jen, I see from your profile that you're a chocolatier. You can come live with me any day... as long as you make me chocolates!! That's one thing I haven't learned to do yet! 
By the way, did you change your name?? JenX... I like it. 
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Yeah, I changed it. It was weird having everyone referring to me as "jts" which are just my initials (and boring!).
I love making chocolates! Just starting a business with some friends... it will be thechocolateofthemonth.com . Looking forward to it, though it will make me really busy! And tempted! I can't tolerate milk chocolate! (Yikes!) Luckily, a) I prefer dark chocolate, b) I can tolerate dark chocolate after some solubles , and c) I'm never at a loss for tasters for the milk chocolate!
I love to cook all kinds of things, but definitely chocolates are my favorite! I intend to do those artistic chocolates like Jaques Torres one day (have you seen him on the food network!? amazing!)
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That's so exciting that you're starting your own business! You'll have to let me know when it's up and running, I'd love to check out the web page. Yes, I have seen Jaques Torres, and I'm in awe of his artistic abilities! I could never make my food look that attractive. That would be so cool if you learned how to do that!
That's very helpful that you prefer dark chocolate. I prefer milk chocolate, but I'm also able to tolerate small amounts of that after a good meal. Then I just satisfy the remainder of my cravings with No Pudge brownies.
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Yeah, I'm lucky about the dark chocolate. I used to be a milk chocolate kind of gal, but since I started making it, I've become a dark chocolate addict! I still can't eat too too much, 'cause something about it will make my tummy go flippy. But at least that's one thing I love that I haven't had to cut out of the ole diet! 
I'll let everyone know when the site is up and running. I can't wait!!! We're hoping to be able to quit our current jobs within the year and do the chocolates full-time. *sigh* That's the dream, at least.
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Yeah, it's too bad solid chocolate is so high in fat. I'm actually amazed at how yummy some of the things made with cocoa powder are, though. I always baked with solid chocolate pre-IBS, but amazingly I don't seem to miss it too much. Of course I still throw in the occassional handful of chocolate chips... but who doesn't!
That's so great that you're making your dream happen and starting your business. I hope to open a soy ice cream parlor someday, because it annoys the heck out of me that no one serves it, but I just can't imagine quitting my job to go do it so early in life. I give you a lot of credit for it!! So what do you do now?
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Let's see... I work for the phone company at the moment (Verizon). But I'm trained as an artist (I paint!) and an American Sign Language interpreter. I also knit and make various crafts including jewelry, which I intend to sell in the near future! I don't paint for others, though. It's just for me... though some friends and my family have paintings I've done. Oh, and it appears I may be adding "set up an IBS support group" to the list!
I'm 33 on Wednesday, so I'm getting a little antsy to add wife and mother to the resume! (As if running the above PLUS cooking potatoes PLUS dashing to the Doctors PLUS running to the bathroom aren't enough to keep me busy!)
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Question For Jen
#46885 - 02/27/04 07:22 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Wow. When I saw that you said you were a "chocolatier," I thought it was shorthand for "chocoholic." Gee, I've never known a chocolatier. I feel so honored. Can I pick your brain?
I know nothing about dark chocolate, frankly I never cared much for it; I was always wild about milk chocolate. However, I gather from what you're saying that dark chocolate doesn't have any milk in it? And it has less butter fat? Is that true?
So you can tolerate dark chocolate? After a soluble fiber? It is still high in fat, so you have to limit the amount, no? How much?
Gee, if I could have one little piece of dark chocolate, that would be incredible. Yeah, I know I said I never cared much for it, but it's SOOOOO much better than none at all!
Wow, a chocolatier! I'm impressed. I feel like we have a Bill Gates among us!
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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You can pick my brain about whatever! I'm an open book (written in big print with lotsa pictures. ).
I recently switched to dark chocolate. I used to be a typical American with the milk chocolate sweet tooth. You know almost everywhere but the US and the UK, the preferred chocolate is dark (semi-sweet), and even the milk chocolate isn't as sweet as ours!?
Chocolate isn't really standardized. Everyone makes it differently. I tolerate the dark chocolate, but still try to have soluble fiber with it if I'm eating more than just a piece (so if I'm cooking a new recipe, I practice with dark chocolate and eat rice or snack on Kix throughout). Dark chocolate has some milk, but it's less than 12% milk solids (varies from chocolatier to chocolatier). Milk chocolate will have 12% or more and that's whole milk! The cocoa butter ( not the same thing as real butter!) amounts will vary, too. (Not that you asked, but white chocolate isn't even chocolate, it's mostly cocoa butter).
Dark chocolate does contain some caffeine. It's "trace amounts" and comes from the cocoa bean itself. I'm highly sensitive to caffeine (this is a new and bad development!  ), so that's why I have to be so careful.
If you miss chocolate and intend to try some dark chocolate, I suggest you don't mess around! Do not even waste your time with Hersheys or Dove or anything you can find at the grocery store! Get serious about it! Do it right and go directly to Godiva. Ask for the dark chocolate truffles. (The dark chocolate raspberry is good, too. Hell, I'm a fan of all of their dark chocolate truffles!) If it's tolerated well and you like it, I advise you to try the dark chocolate orange peel, too! Then welcome to the world of dark chocolate! Now you can search out all sorts of treats!
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