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BTD Forums  /  Cook Right 4 Your Type  /  Egg Foo Yumm :~}
Posted by: Rodney, Saturday, May 5, 2007, 3:01pm
Don't know why I haven't thought of this before  ??)

1 cup of bean sprouts
1 cup egg starters (from Costco)
meat of your choice {or none}
green onion chopped
seasoning of your choice

the skies really the limit on what to add to the bowl
stir together fry in a hot pan with some EVOO

for the sauce:
I used veggie broth
1 Tbs of corn starch {I know its a no no but what else to use for a thickener?}
1 Tbs of braggs aminos
I also added some fresh mushroom slices
bring to a slow boil and serve over top of the foo

so quick and easy and So good and inexpensive
sorry no picture this time I ate the evidence all gone ;D

got any more ideas to make them more exciting? please tell us..
Posted by: Lola, Saturday, May 5, 2007, 5:25pm; Reply: 1
use arrowroot to thicken instead.
sound yummy, thanks! ;)
Posted by: ABJoe, Saturday, May 5, 2007, 11:27pm; Reply: 2
Rodney,
What bean sprouts do you use?  

Mung sprouts, the usual bean sprouts for Chinese food, are avoid for AB...  
I haven't tried lentil or pinto bean sprouts...
Posted by: Alia Vo, Sunday, May 6, 2007, 3:36am; Reply: 3
One can use kuzu as a thickener, as well.

Perhaps adding alfalfa sprouts would sub for the bean sprouts.  Add at the end of cooking when the food is off of the stovetop, just before serving.

Alia
Posted by: carmen, Sunday, May 6, 2007, 8:39am; Reply: 4
ok, what's an egg starter?
thanks
moreblues!(music)
Posted by: Rodney, Sunday, May 6, 2007, 1:29pm; Reply: 5
Hi
I bought the bean sprouts from the fresh produce part of the grocery store next to the bok Choy {1.19 a lb} The produce guy was just putting out new and they looked so fresh and good that’s what got me thinking want can use them for.
Posted by: Rodney, Sunday, May 6, 2007, 1:38pm; Reply: 6
Quoted from carmen
ok, what's an egg starter?
thanks
moreblues!(music)


egg starters are eggs with the yokes removed { just the whites} with beta-carotene { carrot stuff?} added for nutritional value and color.
very good IMO and much better for you than eggs from what they tell you..
the trick to cooking them is not to overcook them {lower heat is a good way to go} as they are a little more fragile than whole eggs.
I have been using them for a month or more and find them a nice switch from the whole egg.


Posted by: Brighid45, Sunday, May 6, 2007, 3:00pm; Reply: 7
You can also use white or sweet rice flour as a thickener.

It's pretty easy to sprout almost any bean. All you need is a clean widemouth glass jar with a screened cover (cheesecloth works pretty well), a damp paper towel square and a cool dark place. Soak the beans overnight, put them on the paper towel, cover the jar and put in the dark for a day or two. Check the sprouts regularly and when they are the size you want, take them out, rinse and use.
Posted by: Lola, Sunday, May 6, 2007, 3:52pm; Reply: 8
I give the sprouts two rinses a day while they re sprouting in the dark......otherwise, mine dry out and do not sprout..make sure you do not drown them though, they just need to be damp. to thrive and sprout.
Posted by: Mitchie, Monday, May 7, 2007, 9:41am; Reply: 9
Oh Rodney, my husband is a foo lover but tries to stay away from the take out kind because it contains 5,133 calories (more or less  ;))  This would be an ideal substitution and if made with chicken I could indulge as well.

I know the take out gravy contains Chinese 5 Spice for flavoring so I'll have to research exactly what's in that to see if I could use.

I see a Chinese Sunday dinner coming up this weekend!  Thanks Rodney !  :K)

One more thing, I see you use Braggs.  I saw another recipe over the weekend that called for it as well.  What exactly is it?  I've seen it in the store but have never tried.  Is it used for a vinegar substitute?  The recipe I saw was using it on a green salad.  Could someone please clue me in on its virtues and uses?  

Is it ok for A's to use?

Sorry for the short hijack Rodney. :K)
Posted by: Henriette Bsec, Monday, May 7, 2007, 11:23am; Reply: 10
Quoted from Rodney


egg starters are eggs with the yokes removed { just the whites} with beta-carotene { carrot stuff?} added for nutritional value and color.
very good IMO and much better for you than eggs from what they tell you..
the trick to cooking them is not to overcook them {lower heat is a good way to go} as they are a little more fragile than whole eggs.
I have been using them for a month or more and find them a nice switch from the whole egg.


Sorry just have to disagree !
That type of products are just coming here -thank good we still have REAL eggs.

Egg yolks are healthy!- IF they are from organic grass raised happy hens.
Egg yolkes contains good vitamin A and D and choline.
Sure the egg whites are interesting as a protein but the yolks are better.
Forget about the cholestrol myth......

The egg starter is lacking the vitamins - or have theese vitamins added back in syntectic form.- no a great idea.
Beta carotene is fine from food yellow orange veggies but to get added into a low fat product ?! :-/ If you eat fat whith betacarotene you absorb more. That is why carrots need butter or ghee ;-D
And what about the poor hens ( battery most of them) who had to live that way to produce eggs, seperated and put in plasticbottles.
And the freshess or the taste ....
sorrry Rodney - but they are no way near my fresh eggs from my pretty happy hens....
and I really find that type of products a prostituted form of food...
Sorry If I´m too blunt but I just find theese products C...
Posted by: Rodney, Monday, May 7, 2007, 1:06pm; Reply: 11
Quoted from Mitchie
Oh Rodney, my husband is a foo lover but tries to stay away from the take out kind because it contains 5,133 calories (more or less  ;))  This would be an ideal substitution and if made with chicken I could indulge as well.

I know the take out gravy contains Chinese 5 Spice for flavoring so I'll have to research exactly what's in that to see if I could use.

I see a Chinese Sunday dinner coming up this weekend!  Thanks Rodney !  :K)

One more thing, I see you use Braggs.  I saw another recipe over the weekend that called for it as well.  What exactly is it?  I've seen it in the store but have never tried.  Is it used for a vinegar substitute?  The recipe I saw was using it on a green salad.  Could someone please clue me in on its virtues and uses?  

Is it ok for A's to use?

Sorry for the short hijack Rodney. :K)

no Problem  ;D
 braggs
http://www.bragg.com/products/liquidaminos.html
I will have to get some 5 spice god idea the egg foo does need some spices or can tend to be a little bland I have been using curry and some herbs..
enjoy


Posted by: Rodney, Monday, May 7, 2007, 1:21pm; Reply: 12
Quoted from Henriette_Bsec


Sorry just have to disagree !
That type of products are just coming here -thank good we still have REAL eggs.

Egg yolks are healthy!- IF they are from organic grass raised happy hens.
Egg yolkes contains good vitamin A and D and choline.
Sure the egg whites are interesting as a protein but the yolks are better.
Forget about the cholestrol myth......

The egg starter is lacking the vitamins - or have theese vitamins added back in syntectic form.- no a great idea.
Beta carotene is fine from food yellow orange veggies but to get added into a low fat product ?! :-/ If you eat fat whith betacarotene you absorb more. That is why carrots need butter or ghee ;-D
And what about the poor hens ( battery most of them) who had to live that way to produce eggs, seperated and put in plasticbottles.
And the freshess or the taste ....
sorrry Rodney - but they are no way near my fresh eggs from my pretty happy hens....
and I really find that type of products a prostituted form of food...
Sorry If I´m too blunt but I just find theese products C...


Well I guess you can disagree with me Henrietta  ;)

I personally have several reasons for using egg starters as of late.
My food alergy test showed a big reaction to egg yokes so I had quit eggs for several months the egg starters are a pleasant addition to my diet.
high cholestrol  runs in my family so I will do what evet I feel may help this and with the btd-- avoiding red meats, milk and eggs my count is down 20 points or more since my last test.
we don't have chickens to enjoy fresh eggs
not to concerned about any added vitimians if the egg starters have any.
I take a multi vitiman everyday and haven't croaked from them yet..

should have added in my original post to use what ever eggs you enjoy  ;D
but don't lay an egg over egg starters :D
I am always excited to try different things and relearn recipes..
the biggest bonus from my diet is results...
I am almost to my goal I set for myself {200 lbs}
from 230 some thing to 205  ;D
feel better than ever and plan on continuing what I am doing until I reach that goal..



Posted by: Henriette Bsec, Monday, May 7, 2007, 3:12pm; Reply: 13
Quoted from Rodney

should have added in my original post to use what ever eggs you enjoy  ;D
but don't lay an egg over egg starters :D


Fair enough Rodney
allergy against egg yolk is not to mess with- interesting since white is much more common ?!
-I guess I got all worked up bc I went shopping and looked in peoples shopping baskets:
there are just so many people who are not aware about how the big companies are messing with our food.
I see so many people here thinking that they are buying healthier food- when it is actually lousy quality with lost of weird things added.

And then they look at my baskes at think that I´m unhealthy ; got 4 packet of organic butter for ghee ;-D
and loots of veggies- BUT I guess they were staring at the butter while the took home all weird and yukki oils and margarines...

Posted by: Rodney, Monday, May 7, 2007, 4:06pm; Reply: 14
we don't eat butter or ghee just evoo at least a tablespoon a day :)
I also showed a reaction to egg whites so figured the egg starters a way to go for a while..
take care,
Rodney
Posted by: Henriette Bsec, Monday, May 7, 2007, 4:09pm; Reply: 15
you too :-D
Posted by: Mitchie, Tuesday, May 8, 2007, 9:26am; Reply: 16
Hey Rodney, thanks for the Bragg's link.  What does it actually taste like?  I see it's dark, is it similar to soy sauce or tamari?  What's your opinion?

Of course, being an A, I'm hoping you'll say, "Why Mitchie, it tastes just like vinegar" (which I really miss).  ;)
Posted by: Rodney, Tuesday, May 8, 2007, 1:21pm; Reply: 17
soy sauce .. sorry!
Posted by: Drea, Tuesday, May 8, 2007, 3:07pm; Reply: 18
Quoted from Mitchie
Hey Rodney, thanks for the Bragg's link.  What does it actually taste like?  I see it's dark, is it similar to soy sauce or tamari?  What's your opinion?

Of course, being an A, I'm hoping you'll say, "Why Mitchie, it tastes just like vinegar" (which I really miss).  ;)


I used to miss vinegar, too, for the longest time. But lately, I can taste even the smallest amount of vinegar in foods and it gives me a slight hint of heartburn...good on one hand, bad on another. :-/
Posted by: Alia Vo, Wednesday, May 9, 2007, 12:29am; Reply: 19
Braggs Liquid Amino Acids is not fermented.  This is the primary difference between Braggs and soy sauce and tamari.

It has a smooth, pure soybean flavor since no salt is added.  The only ingredients are non gmo soybeans and water.

Alia
Posted by: Lola, Wednesday, May 9, 2007, 12:38am; Reply: 20
http://www.bragg.com/products/liquidaminos.html
Posted by: Mitchie, Wednesday, May 9, 2007, 9:24am; Reply: 21
Quoted from Rodney
soy sauce .. sorry!


Double Drats !!  :'(
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