We all know what the road to Hell is paved with, now, don't we?
I have the best of intentions.
I'm going to add nutrition information to my recipes.
I've been gathering the data in my usual way: cryptic notes on scraps of paper.
Yesterday I sat down to quickly dash out this post - easy recipe, not many ingredients....
Should be a snap.
Six hours later I'm finally getting it done. (I spent 7 hours on the lawn mower, trimmed some trees and a few other things in between)
So, 600 recipes, 6 hours each... I should have all my recipes on both sites and blogs finished by 2020.
Stay tuned!
Perhaps I'll get a system going that speeds it up slightly....
In the meantime, let me know what you think.
Egg Noodles Caprese
Noodles
3 large eggs, 65 grams each
2 1/4 tsp flour
4 1/2 tsp milk
2 tsp oil
4.4oz, 125 grams fresh mozzarella
3.2oz, 90 grams cherry tomatoes, about 1/2 cup
handful fresh basil leaves
1 tbs Balsamic vinegar
1 tbs good olive oil
Noodles: Put eggs in medium bowl and whisk well. Add flour, a little at a time, sprinkling it across the eggs, and whisking well after each addition. Try to avoid lumps. Add the milk and whisk well. Heat the oil in a medium nonstick skillet or omelet pan, 7 - 8" (20cm) in diameter, over medium heat. Add 1/3rd of the egg mixture, tilting pan to cover well. Let cook, undisturbed for 1 - 2 minutes, until cooked through and top is dry. With a spatula, carefully turn and cook on the other side for 30 seconds. Remove to a plate. Do not keep warm.
Repeat twice more. When eggs are done, and cooled slightly, roll each up like a cigar and slice 1/4" (.6cm) strips. Egg linguini!
Slice cherry tomatoes in half. Cut mozzarella into chunks. Combine tomatoes, mozzarella and basil in a large bowl. Drizzle with oil and vinegar and stir gently to combine. Add noodles, stir. Divide, arrange on two plates and serve.
Serve with a green salad for a light lunch. For a first course, reduce the 'noodles' by 1/3.
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Nutrition information for: egg noodles
Calories: 427
Carbohydrates: 7.9
Fiber: .015
Fat: 33.26
Saturated: 8.06
Cholesterol: 706
Calcium: 122
Protein: 23
Sodium: 327
Nutrition information for: entire recipe / per serving
Calories: 952 / 476
Carbohydrates: 17 / 8.5
Fiber: 2 / 1
Fat: 74 / 37
Saturated: 32 / 16
Cholesterol: 795 / 397.5
Calcium: 631 / 315.5
Protein: 27.5 / 13.75
Sodium: 1120 / 560
Glycemic Index: Low
I try to be accurate, but I do not guarentee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
So - is the format easy to read? Is all the info you want included? Any suggestions?
Note: The equivalent in fresh, regular pasta, cooked is about 330 calories with 59gr of carbohydrates
