Gyoza skins were filled with health-promoting ingredients: purple cabbage, cooked adzuki beans, celery, carrot, red onion, cooked brown rice, chopped umeboshi plums and miso; I sealed them with an egg-wash and then the gyoza dumplings were deep-fried in peanut oil and drained on paper towels. I served half of these and froze the rest (it’s the only way to keep them; storing these deep-fried pockets of finely minced vegetables, legumes and rice in the fridge will make them too soft). The frozen “gyozas” will be spread in a single layer and reheated in a hot oven. @M-J de Mesterton 2017
One large egg typically contains six grams of high-quality protein, the antioxidants lutein and zeaxanthin (a substance in egg yolks), as well as significant amounts of the important vitamins E, D, and A.
Vitamin E has been proven to reduce the risk of coronary attacks in people with heart disease, while lutein helps to protect against clogging of the arteries.
A study concluded at EpidStat Institute in November, 2016 found that consuming just one egg a day reduces risk of stroke by 12 percent. The study’s principal investigator, Epidemiologist Dr. Dominik Alexander, said: “Eggs do have many positive nutritional attributes, including antioxidants, which have been shown to reduce oxidative stress and inflammation. They are also an excellent source of protein, which has been related to lower blood pressure.”
U.S. scientists have found that, contrary to traditional perceptions acquired from decades of less rigorous research, consuming eggs had no association with coronary heart disease, which is on record as the leading cause of death worldwide.
©M-J de Mesterton 2017
M-J’s Article about Eggs, Published in 2010
Eggs don’t cause heart disease, as the medical industry previously believed. And here is more good news: a research team at Louisiana State University in Baton Rouge determined that women on a weight-loss regimen who ate an egg with toast and jelly each morning lost twice as many pounds as those who had a bagel breakfast with the same number of calories without the accompanying egg.
Eggs are nutritious, convenient, useful in thousands of recipes, and are a relatively inexpensive source of high-quality protein.
One large egg, which represents less than 4 percent of the total daily calorie intake of a person who consumes 2000 calories per day, provides 10 percent of the Daily Value for protein, 15 percent of the Daily Value for riboflavin, and 4 percent or more of the Daily Value for several other nutrients, including vitamins A, B6 and B12; folate; iron; phosphorus; and zinc. Eggs also provide choline, which is essential in the human diet, and is credited for helping to create healthy babies during pregnancy. Because the percentage of the recommended daily amount for many nutrients provided by an egg is greater than the proportion of total calorie intake that the egg represents, the egg more than pulls its weight nutritionally. Most of the vitamins and minerals in eggs are found in the yolk; protein, however, is found in both the yolk and the white.
Recent research indicates that egg eaters are more likely than non-egg eaters to have diets that provide adequate amounts of essential nutrients. This seems to be partly due to the nutritional contribution of the eggs themselves and partly due to the fact that the inclusion of eggs in the diet is an indicator of a desirable eating pattern that includes breakfast.
Eggs can be prepared easily, in a variety of ways. They keep well in the refrigerator for about three weeks, and therefore an individual can easily use up the dozen eggs in a carton before they spoil. Because most egg recipes involve short cooking times, eggs are convenient for the person with little time to prepare meals.
Eggs have several important physical and chemical properties that help make recipes work. They thicken custards, puddings and sauces; emulsify and stabilize mixtures such as mayonnaise and salad dressings; coat or glaze breads and cookies; bind ingredients together in dishes such as meat loaf and lasagne; eggs are used to clarify coffee and soups; retard crystallization in boiled candies and frostings; and leaven some types of baked goods such as cakes, cookies, soufflés, buns and sponge cakes.
Eggs are economical, especially when compared to other high-protein foods. For people who are trying to balance their budgets as well as their diets, serving eggs occasionally instead of meat, poultry, or fish is very economical.
One other benefit of eggs is that they are a functional food—that is, a food which provides health benefits that go beyond basic nutrition. Eggs contain the carotenoids lutein and zeaxanthin, two components which are believed to have health benefits.
Stocking up on dehydrated eggs would be a wise move right now. There are many sources of dried or powdered eggs on ebay and the internet. I prefer to dessicate and process them at home. Here is my procedure:
Emergency Powdered Eggs
Cook the desired amount of eggs in a non-stick pan until they are scrambled dry. On a a large baking-sheet, place your scrambled eggs in a thin layer. Use a French chef’s knife or a pastry cutter to break them into smaller pieces. In a low oven around 130 degrees Fahrenheit, bake this tray of eggs for eight hours or until it is devoid of moisture. Using a hand-mill, meat-grinder, food-mill or a blender, process the eggs until they turn to powder. Store the dried egg powder in an air-tight, food-grade container.
©M-J de Mesterton 2010
Reversal of Long-Held Beliefs on Dietary Fats
Additional Information on Foods Containing Cholesterol
A heart specialist from the University of Ireland, Professor Sherif Sultan, notes:
- Current dietary guidelines are outmoded and desperately need to be revised.
- Despite decades-old recommendations, high carbohydrate diets should be avoided.
- Diets consisting largely of foods high in good-quality fats are the healthiest.
- This essential changeover will stem the epidemic of Type 2 diabetes and weight-related heart problems.
A half-loaf of home-made sourdough bread was a couple days old, and tired of being stored in the fridge. I decided to make croutons with it for the week’s luncheon salads. I poured olive oil, spices, parsley and fresh rosemary into a Pop-It storage box (made with safe materials in Italy), then tossed the bread squares in and shook the thing with all my might to coat them well. With ambient heat from the oven while baking the croutons, a new loaf of bread was rising nearby. Sliced thinly, the croutons were ready after ten minutes in a 350° oven. Cooled croutons were poured into elegant jars to be used at table. And they won’t need to be stored for long; these croutons will quickly be poured out onto salads. @M-J de Mesterton
Lemons are dear. I never waste any part of them. Squeezed-out lemons are cut finely, with just the seeds removed, then boiled for an hour with non-GMO sugar, water, and fruit pectin. Refrigerated in a recycled jar with a pretty lid, my citrus marmalade easily replaces an expensive glass of “Bonne Maman”. So, after you make lemonade, you might just want to make marmalade. ~~M-J
Above: M-J’s High-Protein Waffles are Sliced Thin and Filled with Ham, Cheese, and Dijon-Laced Mayonnaise for Low-Carb Panini (Grilled Sandwiches)
M-J’s Gluten-Free Peanut Flour Waffles
1/2 cup of buttermilk
1 1/2 cup of water
1 cup of peanut flour*
1 teaspoon of baking soda
1/2 teaspoon of salt
1 tablespoon of melted butter
1 teaspoon of brown sugar (optional; this bit of sucrose helps the waffles to caramelize)
1 tablespoon of lemon juice (optional, but it does add to the leavening)
1 teaspoon of vanilla (optional)
Approximately 5 drops or 1/4 cup of of sucralose sweetener (optional)
If your batter is too thick, add more water or milk. If you think it’s too thin, add a bit more peanut flour.
Brush a waffle iron with butter to prepare its surfaces. Heat your waffle iron, and be careful to add just enough batter to it for each waffle–I find that stopping short of the edges by an eighth of an inch will keep the batter from overflowing once the iron is closed. These waffles take approximately six minutes to bake. You can check on them by opening the waffle iron after four minutes. For a savoury experience, these waffles are good with bacon and sour cream, and with chicken or roast beef as well. Of course, these waffles are excellent with strawberries and whipped cream, or dusted with confectioners’ sugar.
©M-J de Mesterton 2016
Wrapping the Waffles in Layers with Waxed Paper
M-J’s Gluten-Free, Peanut Flour Waffles are Ready for the Freezer
*I use Protein Plus Peanut Powder. Here is their proprietary description:
“Peanut flour is a dry powder formed after the partial extraction of oil from the roasted peanut seed. It is used to add flavor and protein to processed baked goods, nutrition bars and snacks, as well as to marinades, sauces and dressings. Worldwide, peanut flours have been limited to use by industrial food processors as a major food ingredient. While peanuts are about 25% protein, peanut flour is about 50% protein. That’s because the process of mechanically removing fatty oil from roasted peanuts enriches the levels of the remaining peanut components. The resulting flour is naturally low in fat, high in protein and relatively low in carbohydrates.
Protein Plus roasted peanut flour provides a healthful, lower-fat, and gluten free boost to a variety of foods. It is a great thickener for soups, a flavorful and aromatic ingredient for breads and pastries, as well as a creative coating for meats, fish, and other dishes. Peanut flour is a good source of Vitamin E, Folate, Fiber, Niacin, Magnesium, and Phosphorus.
Substitute at least 30% of your plain or self-rising wheat flour for peanut flour in any of your favorite recipes. Peanut flour is not self-rising and will need a rising agent added if called for in your recipe. When baking with peanut flour, you may want to add an extra egg or other moistening agent to prevent dryness.“
To boil a whole sack of spuds at once, I added a tablespoon of salt and a quarter-cup of vinegar to the water in this huge stock-pot. The potatoes came out of the sack clean enough to dump directly into the pot. I turned on the gas and waited for them to start boiling, then let them simmer for thirty minutes.
When the boiled potatoes were soft enough to eat but still firm enough to slice, I turned off the gas. I then transferred the potato-water to a more manageable pot. Because the large stock-pot filled with potatoes and water was too heavy for me to handle, I used a heat-proof pitcher to ladle it out, and poured the remaining hot water into a bowl in the sink. Later, when this nutrient-rich water is cool, I shall take these vessels of liquid to the garden and water plants with them.
The potatoes, after having been drained of hot water, sat covered in the stock-pot to cool for a few minutes. To peel them, I simply throw some ice and cold water over the potatoes, let sit for ten minutes, then the jackets will usually slide off easily, leaving a very attractive spud indeed, ready to be frozen for later use. I developed this method of preparing potatoes for the future when an economy-sized bag of them threatened to sprout. To prevent the spuds from going bad, I boiled and peeled and froze them. They are perfect when turned into gratin Dauphinois, hash-browns and mashed potatoes.
©M-J de Mesterton 2015
These boiled potatoes are ready to be doused with ice-water for easy peeling. When the spud-jackets are removed this way, there is no waste like there is when a peeler is used on raw potatoes. These particular potatoes have such delicate skins that, testing them for softness, I smashed one in a bowl, seasoned it with Himalayan salt and pepper: the little spud, jacket included, was delicious!
Potatoes, when cooled, may be packed in zippered bags or BPA-free food-storage boxes for freezing. In the freezer, there are a few spuds in a bag and the majority of today’s produce in a BPA-free Ozeri Green Earth container, flanked by haricots verts and home-made bread, topped by stacked home-made pizza slices and yesterday’s chocolate pie.
|Choosing the Proper TABLECLOTH SIZES||Fabric or Linen, Total Sizes|
|70″ Round||90″ Round||108″ Round||120″ Round||132″ Round|
|Table Size, with a
|30″ Round||20″ Drop||To the Floor||Too Large||Too Large||Too Large|
|36″ Round||17″ Drop||27″ Drop||Too Large||Too Large||Too Large|
|42″ Round||14″ Drop||24″ Drop||Too Large||Too Large||Too Large|
|48″ Round||11″ Drop||21″ Drop||To the Floor||Too Large||Too Large|
|54″ Round||8″ Drop||18″ Drop||27″ Drop||Too Large||Too Large|
|60″ Round||15″ Drop||24″ Drop||30″ Drop||Too Large|
|66″ Round||12″ Drop||21″ Drop||27″ Drop||Too Large|
|72″ Round||18″ Drop||24″ Drop||30″ Drop|
Jeanne’s Smoothie-Boosters for a Cancer-Preventing, Liver-Detoxifying, Health-Promoting Breakfast Drink:
Yesterday’s dumplings or gyoza were filled with mung beans, water chestnuts, celery, red onion and ginger, all processed in a mini-prep Cuisinart. For a dipping-sauce, I combined hand-squeezed orange juice, organic shoyu sauce, and home-made red-chile sesame oil. I also offered Edmond Fallot authentic moutarde de Dijon.
Marinated in Soy Sauce or Miso, Dusted with Soy Flour, then Fried in Safflower and Sesame Oils,
This Tofu Makes an Elegant Hors d’Oeuvre or a Meal
Courtesy of M-Jeanne de Mesterton, the Elegant Cook
Elegant, Inexpensive Burgundy in a Box, by Almaden Vineyards
Elegant Swedish Meatballs and Potatoes
©M-J de Mesterton 2011
Serve Swedish meatballs with new potatoes and perhaps a little lingonberry or cranberry sauce on the side.
This Danish baking-dish has the traditional cream gravy at its bottom, topped with the meatballs (this type of meatball recipe is found in Swedish, Danish and Finnish cookbooks).
Very small new potatoes are usually just boiled in salted water, and not cut into pieces.
These Yukon Gold new potatoes have been cut and boiled, then sautéed in butter and smashed lightly.
©M-J de Mesterton 2011
For an elegant kitchen cupboard or pantry arrangement, group similar food storage containers together. Here, I have Luminarc “working” glasses with lids on the bottom shelf; gold-topped jars from Buen Día instant coffee on the middle shelf, and an assortment of Tone’s spices, et cetera, on the high shelf.
©M-J de Mesterton 2012 Click Here to Read M-J’s Main Website, Elegant Survival
I grew these radishes using only home-made, all-vegetal compost for fertiliser.
Salad with Radish Greens, Photo Copyright M-J de Mesterton
Three ounces of radish greens contain on average 200mg (20% RDA) of calcium. They also provide 13% of the human RDA (recommended daily allotment) of iron, and vitamins A (280% RDA) and C (173% RDA). All vegetable-greens are high in vitamin K. magnesium and other beneficial minerals.
This elegant salad is composed of radish greens, cucumbers, and home-roasted almonds. My dressing is a vinaigrette made with white wine vinegar, olive oil, dry mustard, salt, and a few drops of honey.
©M-J de Mesterton 2011
Radishes with Soft Butter, a Traditional Component of Breakfast in France: the Elegant Radish is a Liver-Tonic
This home-garden-grown baby beetroot was washed, steamed for five minutes, then dressed with olive oil and a few drops of balsamic vinegar. The root, bulb and leaves were consumed by your faithful editor. Grown in soil with only kitchen compost as a fertiliser, and no pesticides, this exquisite, nutritious beet was part of a health-promoting luncheon. Here is an article in the Wellness Times about the many health-benefits of beets, by Jacob Schor, ND, FABNO. Dr Schor recommends drinking beet juice as well as eating the richly-coloured, elegant vegetables.
©M-J de Mesterton
Why bother making your own sausage? Because you can choose the sort of casings and ingredients, ensuring that you won’t be ingesting something that makes you cringe. For example, I think the beef-collagen casings sound more appetising (if there is such a thing where sausage casings are concerned) than “natural” ones. Here is a SAUSAGE-LINK. The SausageMaker.com has everything one needs to make sausage at home, except the meat.
I received an email notice from Chefs.com this morning, which contained a plug for the Kitchenaid Mixer’s Breakfast Kit. It includes a sausage-making attachment, a juicing tool, and something to help one make salsa. I am intrigued by this, and it is now on my wish-list. If I ever acquire the breakfast tool kit, I shall review it here at Elegant Survival News.
©M-J de Mesterton
Arrange pantry items in groups of similar containers for a well-organised appearance.
- Using a Simmer-Mat 18/04/2012
- Elegant Pantry 17/04/2012
- Starbucks’ Blonde Willow Blend 17/04/2012
- Elegant Cheeses of Ireland 11/04/2012
- Croques Monsieurs 25/03/2012
- Eggs Vienna 25/03/2012
- Pimenton de la Vera 03/03/2012
- Savoy Serrano Salad 20/02/2012
- Elegant Low-Carb Taco Salad 20/02/2012
- Low-Carb Green Chile Burger 20/02/2012
- M-J’s Elegant Spinach Salad 19/02/2012
- Elegant Beefsteak Fajitas 19/02/2012
- M-J’s Spinach and Artichoke Casserole 29/01/2012
- Sweet Potatoes and Yams 21/01/2012
- Home-Made French-Style Bread 30/12/2011
- Affordable La Crema Pinot Noir 23/12/2011
- Natural Hangover Helpers 23/12/2011
- Saltworks Gourmet Products 18/12/2011
- Pollo con Penne al Alfredo 19/11/2011
- Elegant Bowl on Platter 14/11/2011
Beneficial Salad Tastes Better in a Beautiful Bowl
Napa cabbage, orange peppers, cayenne pepper and feta cheese are served in an antique Noritake bowl made by Baron Morimura in Japan in the early 20th century. Napa cabbage has a finer leaf than regular cabbage, but I think it needs to be softened considerably by marinating for several hours in vinegar and oil. The marinating process can be accelerated by setting your bowl of thinly-sliced Napa cabbage and marinade in a microwave oven at the defrost-setting for three minutes or slightly longer. I used white wine vinegar and olive oil for this health-promoting salad. To this bowl of simple cabbage, I added diced sweet mini-peppers, bits of home-grown cayenne pepper, and feta cheese. There you have a cruciferous, low-calorie vegetable, a heart-healthy combination of peppers that contain vitamin C, olive oil that is good for your blood, vinegar that adjusts your body’s acidity, and a little protein from the cheese.
Serving something-not-so-special in a sumptuous style makes healthy eating less boring, don’t you think?
©Jeanne “M-J” de Mesterton