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Healthy Eggs Primer - Foolproof Hard "Boiled" eggs

The Secret: Don't boil them!  Place your eggs in cold water in a pan.  Bring the eggs to a SIMMER, and the MOMENT the water simmers, cover, remove from heat, and let sit 10 minutes.  You will never have green eggs or a green/black ring around them, and they will be tender but solid. They taste better, and they carry more nutritional content!  Happy Deviling.. - Lula  www.lulasforlunch.com
Posted by Lori from Lula's at 5/9/2012 12:06 PM | Add Comment

Healthy Eggs Primer - Oxidation

When you cook an egg, be careful - as soon as the yellow and/or white hardens, the cholesterol in the egg oxidizes, which can produce harmful chemicals.  In addition, cooking ANY food too much reduces the nutritional value.  Now, I LOVE deviled eggs (next time you order try my Deconstructed Truffled Deviled Eggs) and I will indulge every so often because they're so darned yummy, but there IS a method of "hard boiled eggs" that is healthier than the traditional cooking method.  Stay tuned!  -  www.lulasforlunch.com  

Posted by Lori from Lula's at 5/1/2012 11:11 AM | Add Comment

Healthy Eggs Primer - Free Range

Here's a good reason to eat free range eggs...caged hens' eggs frequently contain salmonella.  You can cook the salmonella out, but then you're lowering the nutritional quality of the egg.  If you want the most bang for your nutritional buck, cook a free range egg as little as possible (poached, or over easy, or soft boiled) vs. the more cooked versions (fried over medium or hard, scrambled ((unless really soft and cooked slowly)), or hard boiled). - Lula  www.lulasforlunch.com 
Posted by Lori from Lula's at 4/26/2012 12:29 PM | Add Comment

Game Meat

Did you know that game (venison, boar, etc) are healthier for you than other kinds of meat?  They are much higher in good Omega 3's and lower in bad Omega 6's.  In addition, you can eat them with a clear conscience (IF you're an omnivore, that is!)  knowing for sure they lived well and naturally.  The next time you have an opportunity, open your mind (and mouth) and give them a try. - Lula 
Posted by Lori from Lula's at 4/10/2012 11:37 AM | Add Comment

Lula makes Easter Fun & EASY!!

Let us do Easter Lunch, Brunch or Dinner for you!  See our special Easter Menu below:

 

 

 

 

2012 Easter Brunch

Truffled Deviled Eggs

Smoked Trout Hash


Maple/Bourbon Ham

5 Cheese Pepper Mac

-OR-

Herb/Dijon Leg of Lamb

 Skin On Roasted Baby Potatoes

Olive Oil, Herbed Sea Salt, Lamb Jus

       
Roasted Spring Vegetables

Strawberry-Rhubarb Cobbler

$15.00/pp, minimum 10

We deliver the day before, you take the credit!

 
         Lori Pierce (Lula) 859-360-0251

         PO Box 15604 Taylor Mill KY  41015
     lori@lulasforlunch.com

Posted by Lori from Lula's at 3/20/2012 2:20 PM | Add Comment

Lovely Louisville

OK - so, a relaxing, FUN trip to Louisville.  A few highlights bear mentioning - Lilly's is always a delight (recipe inspiration forthcoming); 610 Magnolia a lovely and intellectual dining experience; the best fish tacos EVER at Sol Azteca 4th Street (chef gave me the sauce recipe so Lula is DEFINITELY going there in the kitchen!), and a trip to tornado land (that would be across the river: New Albanian Brewing Company in New Albany, Indiana yielded some of the best pizza we've ever had (in addition to some fab beer cheese).  Not on our OMG list:  The Brown.  This requires a separate review!  On to the spa experience:  Ceela Naturals is not a fru fru "spa" experience - these are qualified wellness experts in a Dr.'s office, who combine talent with a serene ambience.  Quiet, professional, Oh so feel good...  I suggest starting with a dry sauna to open everything up and detox.   I don't ever want to not be able to get an appt when I need one, but they really are due a kudos, so I'll just take my chances on Ceela Naturals getting too popular!!
Posted by Lori from Lula's at 3/13/2012 1:30 PM | Add Comment

Lula's Lenten Menu Special

If you're like many people this time of year, fish is "on the brain' - which is a GOOD thing, because fish is a certified "brain food"!! Check out our special Lenten Menu below. For details visit www.lulasforlunch.com and click on Seasonal Selections. Happy Thinking!! - Lula

Lula’s Lenten Menu Special

Creamy Curried Cod

White & Wild Rice Pilaf

Field Greens w/Lula’s Green Goddess

Sauteed Sugar Snap Peas & Carrots

Citrus Pound Cake w/Grand Marnier Whipped Cream
Posted by Lori from Lula's at 3/6/2012 5:57 PM | Add Comment

The Flu and Chicken Soup

I just got wind that a particular strain of the flu virus is hitting our area pretty hard.and it makes me think - "what makes me feel better when I'm sick?"  ...you know where I'm going with this but let me tell you why...

What is Chicken Noodle Soup?  Mostly WATER!!!  This is what our body needs to flush out the virus as fast as possible.  So, in addition to drinking as much (diluted,please) juice as possible and taking as much Vitamin C as possible, HOPEFULLY, you have some chicken noodle soup in your freezer.  If not, contact me - I'll make some for you.  If you DO have the soup handy (hopefully made with low sodium broth, or better yet, homemade!) ... here are a couple of things you can do to make it even healthier to get you well more quickly:
 
Triple the amount of garlic (garlic is REALLY good for you!), and if the recipe doesn't have garlic, well, just throw the recipe out and start over...no, really, at LEAST 6 cloves for 1/2 gallon of soup (I use 10).  Use whole grain noodles - you can find them in the "wide egg noodle" variety now.  This ups your nutritional insake substantially and keeps you feeling full longer.   You probably don't really feel like eating but hot soup going down will change your mind.   Also, add a bunch (literally) of chopped leafy greens...my preference is mustard or collard...but if you have fresh spinach laying around that's really good too.  The mustard, collard, or kale variety add substantially more nutrition than spinach.    Make these changes to your standard onion/celery/carrot mixture and you're packing a much healthier punch. - Lula

Posted by Lori from Lula's at 2/29/2012 6:44 PM | Add Comment

Brown Stock Primer #2

Why are veal bones the desired bones to use to prepare stock?  BECAUSE....drum roll please.... the bones of younger animals contain more cartilage and collagen, which makes a much richer, more velvety mouthfeel when the stock is finished.  This stock also makes a foolproof "aspic", once clarified,  though most people don't even know what that is anymore...   If you missed "Brown Stock Primer #1, it's on file right here at 'the blog"...  Now, wish me luck as I go feed 800 at the Franklin Convention Center - the Kentucky Legislature is in for a treat of Smoked Kentucky Trout Mousse on Cucumber Cups, and Sweet Potato Bourbon Soup with 5-Spice!!

For more Fun Facts subscribe to http://blog.lulasforlunch.com or visit http://www.lulasforlunch.com !
Posted by Lori from Lula's at 2/16/2012 11:18 AM | Add Comment

Brown Stock Primer #1

FINALLY I'm getting around to answering a question posed to me a few months ago (cooking keeps me busy you know!) ... What is the difference between Stock and Broth, or are they the same thing?  NO...they are not.  Though in modern cuisine the words are used interchangeably, classical cooking method teaches us that stock is prepared from bones (along with each chef's mysterious secret ingredients), and broth is prepared from meat and veggies, and anything else you want to throw in.

Intrigued?  Subscribe to http://blog.lulasforlunch.com or visit http://www.luasforlunch.com
Posted by Lori from Lula's at 2/1/2012 12:58 PM
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