Lemon Egg

HI, I was just wondering if after making the lemon egg are the eggs still edible or would you need to throw them out?

What is "Lemon Egg"?

My first batch way back when, I tried cooking one. The lemon does seep through the membrane, and it cooks up a tad odd and very lemony. I don't cook them any more. What I do now is put a raw one in my morning drink and that works better.

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Grilled Steak with Pepper Relish

Here, we toss colorful bell peppers in a balsamic-herb vinaigrette and grill them in a foil packet at the same time as the steak. 

Nutrition Profile - - 

Diabetes appropriate | Healthy weight | Heart healthy | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Gluten free 

Active Time: 35 minutes

Total Time: 35 minutes

Servings: 4

3 small red, yellow and/or orange bell peppers, sliced

1 small onion, halved and sliced

2 Tbsp balsamic vinegar

1 Tbsp extra-virgin olive oil

1 Tbsp capers, rinsed

1 Tbsp finely chopped fresh thyme OR 1 tsp dried, divided

1/2 tsp salt, divided

1/2 tsp freshly ground pepper, divided

1 lb sirloin steak or strip steak (1-1 1/4 inches thick), trimmed and cut into 4 portions

1 tsp garlic powder

Preheat grill to medium.

Combine bell peppers, onion, vinegar, oil, capers, 2 teaspoons fresh thyme (or 3/4 teaspoon dried) and 1/4 teaspoon each salt and pepper in a large bowl.

Stack two 30-inch-long pieces of foil. Arrange the pepper mixture on one half and fold the foil. Tightly seal the packet by crimping and folding the edges together.

Sprinkle both sides of steak with garlic powder, the remaining thyme Oil the grill rack (see Tip). Place the steak and foil packet on the grill. Grill the steak about 4 minutes per side for medium-rare, 5 minutes per side for medium. Grill the packet until the vegetables are tender, 10 to 12 minutes. Let the steak rest for 5 minutes. Serve the steak with the peppers.

Tip: 

To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Servings: 4

Nutrition per Serving: 

202 Calories, 8g Fat, 2g Sat, 4g Mono, 42mg Cholesterol, 23g Protein, 7g Carbs, 2g Fiber, 0g Added Sugars, 365mg Sodium, 454mg Potassium 

Nutrition Bonus: Vitamin C (122% daily value), Vitamin A (35% dv), Zinc (29% dv)

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 3 lean meat, 1 fat

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Some Healthy Recipes For Diabetic

Halibut Stew 

From: SparkPeople user CHEF_MEG (Chef Meg's Makeover)

1 Tbsp olive oil

1 medium onion, finely chopped

1 (14.5oz can) petite diced tomatoes OR 

6 roma tomatoes, skins and seeds removed, then chopped Pinch white pepper

2 cups low sodium vegetable broth

1/2 cup white wine (optional)

1/3 cup ground almonds

12 oz halibut fillets, cut into 1 inch cubes

2 cups loosely chopped bok choy OR shredded fresh spinach

2 Tbsp fresh chopped basil (optional)

1/4 cup fresh chopped parsley (optional)

Place a large saute pan over moderate heat; add oil. Add chopped onions and saute, stirring for 2-3 minutes. Don't let the onions brown. If using wine, add it to the pan, and, with a wooden spoon, scrape the bottom of the pan to loosen any onion that might have stuck. Add tomatoes and pepper; bring to a simmer. Cook for 3 minutes. Add stock and almonds; stir to combine. Add bok choy and simmer to wilt; 2 minutes. Add halibut and cook until fish becomes opaque, approx. 4-5 minutes. If using herbs, add just before serving.

Serve this over brown rice (calories not included).

Servings: 6 

Serving Size: 2-3 ounces of halibut per serving. 

Addition of wine will add less than 10 calories per serving.

Nutrition per Serving: 

157.2 Calories, 

6.6g Total Fat, 

0.7g Saturated Fat, 

1.4g Polyunsaturated Fat, 

3.9g Monounsaturated Fat, 

23.2 mg Cholesterol, 

493.4 mg Sodium, 

451.9 mg Potassium, 

7.3g Total Carbs, 

1.9g Dietary Fiber, 

2.9g Sugars, 

17.6g Protein 

Vitamin A: 30.7 %

Vitamin B-6: 12.7 %

Vitamin C: 20.1 %

Vitamin D: 0%

Vitamin E: 11.4 %

Calcium: 6.1 %

Copper: 4.4 %

Folate: 3.2 %

Iron: 6.6 %

Magnesium: 19.2 %

Manganese: 8.5 %

Niacin: 21.3 %

Pantothenic Acid: 2.5 %

Phosphorus: 19.2 %

Riboflavin: 5.7 %

Selenium: 38.4 %

Thiamin: 4 %

Zinc: 3.4 %

Citrus Glazed Chicken with Almonds  

From: splenda.com

4 (4 oz) boneless, skinless chicken breasts

3 Tbsp orange juice concentrate, thawed

2 Tbsp fresh lemon juice

1/2 cup chicken broth

3 Tbsp SPLENDA No Calorie Sweetener, Granulated

1 1/2 tsp cornstarch

1 Tbsp unsalted butter

1 Tbsp chopped fresh chives

1 Tbsp chopped fresh parsley

1/4 cup almond slices, toasted

Preheat oven to 425 degrees F. Place chicken breasts on an ungreased baking sheet. Brush with one tablespoon of orange juice concentrate (reserve remaining concentrate for sauce). Bake in oven 15-20 minutes or until cooked through.

Place remaining orange juice concentrate, lemon juice and chicken broth in a small saucepan. Blend together SPLENDA Granulated Sweetener and cornstarch in a small bowl. Stir cornstarch mixture into broth. Heat over medium-high heat and simmer 8-10 minutes or until the sauce starts to thicken slightly. Remove from heat. Whisk butter into sauce. Add chives and parsley. Pour sauce over chicken breasts. Sprinkle almonds over breasts and serve.

Nutrition per Serving: 

220 Calories, 

70 Calories from Fat, 

7g Fat, 

2.5g Saturated, 

75mg Cholesterol, 

220mg Sodium, 

9g Carbs, 

1g Fiber, 

7g Sugars,

28g Protein

Bakes Fish and Zucchini 

From: American Diabetes Association - The Ultimate Diabetes Meal Planner

Serves: 4

1/4 cup no-added-salt tomato sauce

1 tsp lemon juice

1/2 tsp basil

Pepper, to taste

1 small zucchini, cut into 1/2-inch slices

1 lb fish fillets, any white-meat fish

1 tsp Smart Balance Omega oil

Combine tomato sauce, lemon juice, basil, pepper, and zucchini. Place fish in an oven-safe pan and add oil. Cover each fillet with a portion of the mixture; bake at 375 degrees F for 12 minutes or until fish flakes easily when pierced with a fork.

Serves: 4

Nutrition per Serving: 

110 Calories, 20 Calories from Fat, 2g Total Fat, .2g Saturated Fat, 

0g Trans Fat, 50mg Cholesterol, 75mg Sodium, 2g Total Carbs, 

1g Dietary Fiber, 1g Sugars, 21g Protein

Exchanges: 3 Lean Meat

Bakes Tomatoes and Squash 

From: American Diabetes Association - The Ultimate Diabetes Meal Planner

Serves: 4 

2 medium summer squash (about 1/2 lb each)

1 (10-oz) pkg frozen spinach, cooked and drained

3 oz reduced-fat feta cheese, crumbled

1/4 cup dry whole-wheat bread crumbs

1/4 cup chopped green onions, finely chopped

2 Tbsp minced parsley

1/2 tsp dill weed

2 medium tomatoes

4 tsp reduced-fat grated Parmesan cheese

Paprika, to taste

1. Preheat oven to 375 degrees F.
2. Cut squash in half lengthwise. Scoop out centers (leaving 1/2-inch shell) and reserve pulp and seeds. In a large skillet over medium heat, bring 1 inch of water to a boil. Add squash shells, cover, and cook for 10 minutes or until fork-tender. Remove shells and drain well; then transfer to a baking dish.
3. In a medium bowl, combine squash pulp with spinach, feta cheese, bread crumbs, green onions, parsley, and dill weed. Mound 1/4 of the mixture into each squash shell, packing lightly. Bake for 10 minutes.
4. Remove stems from tomatoes and cut in half crosswise. Sprinkle top of each half with 1 tsp Parmesan cheese. Place tomatoes beside squash in baking dish. Bake 15-20 minutes longer or until spinach mixture is set and vegetables are heated through. Sprinkle spinach with paprika and serve.

Serves: 4 

135 Calories, 

40 Calories from Fat, 

4.5g Total Fat, 

2.6g Saturated Fat, 

0g Trans Fat, 

10mg Cholesterol, 

415mg Sodium, 

16g Total Carbs, 

5g Dietary Fiber, 

5g Sugars, 

11 g Protein 

EXCHANGES/CHOICES: 2 Vegetable, 1 Lean Meat, 1 Fat

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LEMON FRUITCAKE and BACON CHIVE POTATO SALAD Recipes

LEMON FRUITCAKE
http://www.Astrology-Recipes.com/New-Recipes.htm

1/2 lb. red cherries
1/2 lb. green cherries
1/2 lb. pineapple
1 lb. shelled pecans
1 box white raisins
6 eggs
1 lb. margarine
1 tsp. baking powder
1 tsp. salt
2 c. sugar
4 c. plain flour
1 1/2 oz. lemon extract
Chop pecans and soak overnight in lemon extract. Coat fruit in 1/2 cup flour. Cream margarine and sugar. Add eggs one at a time. Put baking powder and salt into flour and add to creamed butter and sugar; mix well. Add fruit and nuts. Bake in 4 loaf pans or a tube pan (loaf pans: 1 1/2 hours; tube pan: 2 hours) at 275 degrees.
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BACON AND CHIVE POTATO SALAD
Recipe from www.Nancys-Kitchen.com/

6 c. quartered, unpeeled sm. red potatoes
3/4 c. Miracle Whip
2 tbsp. stone ground mustard
8 slices bacon, crisply cooked, crumbled
1/4 c. chopped chives or sliced green onions
Add potatoes to boiling water; cook 14 minutes or until tender; drain. Mix mayo and mustard in large bowl. Add potatoes, bacon and chives; mix lightly. Refrigerate.

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Walnut Stuffed Turkey Breast with Cider Gravy

Servings: 10

1 Granny Smith apple, peeled, cored and quartered 3/4 lb large shallots, 

quartered 3 cups fat-free, reduced sodium chicken broth 1/2 cup apple cider

1 Tbsp apple cider vinegar

2 Tbsp flour

Salt and ground black pepper

1 cup roasted walnuts

1 1/2 tsp dried thyme

1/4 tsp ground sage

2 tsp canola oil, divided 1/2 tsp salt

Freshly ground black pepper

6-7 lb whole turkey breast

Preheat the oven to 425 degrees.

In food processor, pulse roasted nuts with thyme and sage until coarsely ground. Add 1 teaspoon oil, 1 tablespoon water, 1/2 teaspoon salt and generous pinch of pepper. Whirl to a grainy paste.

Using hands, separate skin from turkey breast, taking care not to tear. Lift skin and push half of walnut paste under skin on each side of breast. Pull skin back into place and spread nut mixture in an even layer by smoothing the skin, using gentle pressure. Coat skin with remaining 1 teaspoon of oil.

Place breast upside-down on rack in roasting pan. Place apple and as many shallots as fit into cavity. Push three short bamboo skewers across opening to hold the filling in cavity, and turn breast right side up. Add broth and remaining shallots to pan.

Roast breast for 30 minutes. If breast is browned, tent loosely with foil. Reduce heat to 350 degrees and continue roasting until instant-read thermometer inserted almost to the bone registers 160 degrees, about 60 minutes. To re-crisp skin, remove foil for last 20 minutes. Transfer turkey to platter.

Strain pan juices into measuring cup, discarding solids. Skim off as much fat as possible.

Set roasting pan on stove over medium-high heat. Pour in cider and vinegar, and boil, scraping up brown bits sticking to panwith wooden spoon. When liquid is reduced to 1/4 cup, off heat, whisk in flour. Return pan to heat, and stir until boiling gravy thickens, about 5 minutes. Pour into a sauceboat.

Remove turkey skin. Lift off walnut mixture, and set aside. Slice breast, arranging meat on a warmed platter. Set walnut "stuffing" beside it. Add apples and shallots from cavity, if desired. Serve, passing gravy separately.

Servings: 10

Nutrition per Serving:

300 Calories, 9g Total Fat, 1g Saturated Fat, 44g Protein, 

11g Carbs, 1g Dietary Fiber, 200mg Sodium

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recommendation for food processor

I Love vitamix but there are some recipes that also involve the use of a food processor. Can anyone make a recommendation? Some recipes need The Kitchen Aid 12 cup. 700 watt motor, has dough blade, etc. 

I have a 14 Cup, which also has a slicer, shredder and bread dough attachment. Easy to use. Easy to clean.Chopping blade is Sharp! Like the pulse feature. Something I realized after the fact...is the liquid limit. I debated between a 9 Cup and a 14 Cup... glad I opted for the 14 Cup which has about a 3 Cup liquid limit. I make Almond milk and so I was having to add water to make the 4 or 5 Cup batch I usually like to have. (Now I use the Vitamix to make fresh as I need batches because it blends up finer and I don't bother to strain)

I like Cuisinarts myself. They were originally made in France and people still rave about those models. They then were manufactured in Japan and now, as I understand it, in China.

I "think" that replacement parts are no longer available for the made-in-France models but am not 100% on that. From what I've read the Chinese models are having quality issues, but the Japanese models are supposed to have the same, or nearly the same, quality as the original ones made in France. I have a 20 cup made-in-Japan model that I like a lot.

We also bought a Kitchen Aid made-in-France model. I don't like it. It seems that the Cuisinarts I've used all do just a little bit better job on everything than the KA.

I've used Robot Coupes (only the basic S-blade chopping functions) and find that I like my Cuisinart better. Supposedly the made-in-France models of both the Cuisinart and the KA were made by Robot Coupe.

My dream food processor would be the Hobart commercial one that I had a chance to use in a commercial kitchen last year. Stainless bowl and lid. Seemed like it had more power than my car. Multiple thousands of dollars though.

I recently purchased a food processor I love. The only place to purchase it is through Sur La Table, online or in the store. It's the Breville Sous Chef - http://www.brevilleusa.com/food-preparation/food-processors/sous-chef-food-processor.html From their website:

The extra-wide feed chute cuts longer slices and makes processing faster and easier. Gone are the days of having to chop potatoes into little pieces to fit into the chute. The variable slicing disc has 24 settings so you can customize the thickness of your slices from a paper thin 0.3mm all the way up to a thick 8.0mm. Using the 'S' blade, cut through the toughest jobs in seconds in the extra large 16-cup (3.8L) bowl. Or, for finer chopping tasks, the mini processing bowl is the perfect size for small quantities. All backed by a heavy duty 1200 watt induction motor with a 25-year motor guarantee.

I doubt the $399 price is going to go down any time soon. If it were offered by Williams Sonoma, maybe, but it is not yet.

Does anyone know if Breville makes their on appliances or farms them out ... or?

But I can tell you I love my Breville Food Processor. There are a number of the Breville products offered on Williams Sonoma, just not the food processor. I also have the Breville Pie maker http://adf.ly/3egqS Hard to find a pot pie maker, and I can't complain in the least.

I just wouldn't go with any off brand. Breville, Cuisinart, Kitchenaid, Viking - many good food processors. Do consider the price and availability of extra blades.

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using the Variable and switching the left sw

I know that you turn the machine on, turn the variable to 10, and then hit the high button, WHEN MAKING ICE CREAM, right?

I also do other stuff. Recently I made a coffee cake and mixed the ingredients (on variable one) and low and poured it into a cake pan, baked it and it came out fabulous. My question is when I make a juice smoothie in the morning, do I have to follow the same method. I turn it on, put variable to 10, then flip it to high.

This morning I said "if variable 10 equals HIGH, why not just keep it at variable 1 and just turn the machine on, and flip the left button to high."?? So that's what I did and it came out PERFECT.

So for the first time I didn't turn the variable option to 10. I just left it at one.

This is okay when I do smoothies right? Just turn the machine on, and go to the option on the left, flip it to high, blend it and pour it. Came out fine.

I just want to know if this is the way some of you do it?

For the longest life of the motor, I would not do that. Too much current in the windings, too quickly. By turning it up. first, it 'ramps' up the speed, instead of just jamming it on high speed. (Retired electronics engineer, who has seen a lot of dead electronics in his day). I always turn my machine on, turn the variable speed to 10, and then flip it the left switch to high. :)

For Smoothies, the best approach we have found is to gradually turn the Variable speed dial from lowest to highest to get the vortex started. As soon as the vortex begins hit the switch to high. This process helps prevent cavitation as well as having large chucks get thrown up into the lid.

Yeah, I'm thinking they actually gave the instructions of raising the speed slowly for a reason. You are probably better off sticking to the instructions. I just want to thank John, and all the others who posted their answers. Very helpful. I now know never to run the variable at 10 by itself (never did this, but it's good to know that I should never do this ). 

So I shall continue to 1. turn on, 2. slowly go to variable 10, switch to high. And that is that. And I can guarantee you that is what Melody will be doing from now on. lol

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