We were both getting low on a prescription for an analgesic so went to our doctor's walk-in clinic. We were then told that as the prescription had been written by the Physician's Assistant we had to take it to the pharmacy right there so that the Doctor herself could sign the scrips tomorrow. Bit of a nuisance because we are known and registered at our usual pharmacy. However, whilst picking up the pills I saw a sign about a weight loss programme. I enquired about it and a young woman came to talk to me about it all. Turned out that the first week(s) would cost $250 - sorry but no thanks. She explained it was really healthy food that we would be making bought from the pharmacy I gather. I assured her I cook really healthy food anyway. Plus Matt does NOT need to lose weight and although she told us he could eat it too, unless he supplemented, he might end up losing too and he is quite skinny enough these days. I then gave her my card for this blog - mostly the recipes I publish are healthy food anyway. I basically do not believe in using substitutes such as "low fat" or diet foods of any kind. I believe in eating everything and anything in moderation.
As it was gone 6 when we left the pharmacy, dropped down to Subway to get something to eat. We can feed the pair of us for $7.67 which is pretty good value.
I often eat small egg foo yong at Mandarin so I thought this would be interesting to try.
Egg Foo Yong with Mushroom Sauce
Think of egg foo yong as a cross between an American-style omelet and a crispy Chinese pancake, loaded with vegetables and topped with a savory mushroom “gravy.” It’s a superspeedy meal thanks to packaged broccoli slaw, matchstick-cut carrots, and microwaveable brown rice. A smaller (8- to
2 Tbs sesame oil, divided
3/4 cup matchstick-cut carrot
1 bunch green onions, thinly sliced, white and green parts divided
2 cups packaged broccoli slaw
1 tsp minced peeled fresh ginger
3 garlic cloves, grated
1 Tbs unseasoned rice vinegar
1 1/2 Tbs tamari sauce or reduced-sodium soy sauce, divided
3/4 tsp freshly ground black pepper, divided
6 large eggs, lightly beaten
1 cup unsalted vegetable stock
1 Tbs all-purpose flour
1 (8-oz.) pkg. presliced cremini mushrooms
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
1 Tbs toasted sesame seeds
1. Preheat broiler; place rack in upper middle position.
2. Heat 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high. Add carrot and white parts of green onions; sauté 3 minutes. Add slaw, ginger, and garlic; cook 3 minutes, stirring occasionally. Add vinegar; cook 1 minute or until liquid evaporates.
3. Combine 1 1/2 teaspoons tamari, 1/4 teaspoon pepper, and eggs in a bowl, stirring with a whisk. Add egg mixture to slaw mixture in pan, tilting pan to spread mixture evenly. Cook 3 to 4 minutes or until egg is set on the bottom. Place pan in oven; broil 2 minutes or until top is set and golden. Cut into quarters.
4. Combine stock and flour in a bowl, stirring with a whisk. Heat remaining 1 tablespoon oil in a skillet over medium-high. Add mushrooms; cook 5 minutes or until browned. Add flour mixture; bring to a boil, and cook 1 minute or until mixture is slightly thickened. Stir in remaining 1 tablespoon tamari and 1/4 teaspoon pepper.
5. Heat rice according to package directions; divide evenly among 4 plates. Top each serving with 1 wedge of the pancake and 1/4 cup mushroom mixture; top evenly with green parts of onions, remaining 1/4 teaspoon pepper, and sesame seeds.
Author: Deb Wise
Source: Cooking Light
Have a great day