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Healthy Eggs Primer - Foolproof Hard "Boiled" eggs

2012-05-09T16:06:16Z

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

Healthy Eggs Primer - Oxidation

2012-05-01T15:11:44Z

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

Healthy Eggs Primer - Free Range

2012-04-26T16:29:15Z

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

Game Meat

2012-04-10T15:37:00Z

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

Lula makes Easter Fun & EASY!!

2012-03-20T18:20:06Z

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

Lovely Louisville

2012-03-13T17:30:08Z

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!!

Lula's Lenten Menu Special

2012-03-06T21:57:57Z

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

The Flu and Chicken Soup

2012-02-29T22:44:57Z

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

Brown Stock Primer #2

2012-02-16T15:18:49Z

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 !

Brown Stock Primer #1

2012-02-01T16:58:11Z

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

Citrus Juice

2012-01-17T15:12:37Z

If you follow these two steps, you will almost double the volume of juice you get out of lemons, limes, oranges, grapepfruit and the like. First, pop them in the microwave. One fruit for 15 seconds. Each add'l fruit gets 5 more seconds. Then, place them on the counter or cutting board and putting the force of your "elbow grease" behind them, roll them around a bit. You'll be amazed at the amount of juice you'll get! Lula uses citrus in a myriad of recipes...Pork Loin with Peach Mango Salsa, and Salmon Piccata are two. Go to www.lulasforlunch.com and guess which menu items contain citrus...there are 6 on our Breakfasty/Brunchy menu alone!!! - Lula

Holiday Leftovers

2012-01-03T16:05:15Z

The "season" is over...if you're like me, ample leftover food is in the fridge. I served Roasted Beef Tenderloin with Creamed Parsnip Potatoes and Roasted Asparagus for dinner (along with the requisite Homemade Rustic Fennel Bread and Winter Greens Salad, several appetizers and of course, Gordon's Famous Pecan Pie)! The tenderloin is no mystery - slap it on the rustic bread with a little butter or mayonnaise and horseradish, topped with the salad and/or asparagus, and have lunch! The leftover potatoes become potato pancakes for breakfast with soul satisfying scrambled sausage eggs. But for the rest of you, what's left over? What are you doing with it? Have you frozen something to become "mystery dinner" sometime in the near future? Are you (Oh, NOOOoooooooo!!!!!!!) throwing things out? DON'T!!! Submit your questions/conundrums to ME...I'll help you "waste not, want not"!

Lori Pierce (Lula)
Lula'sfor Lunch...and More!
859-360-0251 (p,f)
www.lulasforlunch.com
http://blog.lulasforlunch.com
www.facebook.com/Lulas-for-Lunch-and-More-Catering
Lula's Foodie Forum on LinkedIn

Buying Citrus

2011-12-15T14:58:53Z

Citrus fruits have what looks like "pores" - just like our skin. The larger the pores, the thicker the skin, the less the juice. How easy is that!?!? - Lula

Oh! And If you're a member of Linked In, join our group! Lula's Foodie Forum

www.lulasforlunch.com
www.facebook.com/lulasforlunch

Thawing Turkey

2011-11-22T01:09:15Z

It's crunch time! Have a frozen turkey and not enough time? Any bulk protein (turkey, whole chicken, roasts etc) is thawed more quickly and efficiently in water. Sink not big enough? Use the bathtub! It takes a few hours, but that's a whole lot quicker than 3 days in the refrigerator! Don't care about the science? Stop here and just do what I say. Want to know why? Read on...

Thawing on the counter is dangerous because of the temperature "danger zone" from the outside in as the turkey begins to thaw. Thawing on a low oven or in the microwave causes the meat to cook unevenly. Thawing on un-coated aluminum is great (the best!) for flat stuff like frozen steaks or boneless chicken breasts because of how heat transfers to cold stuff on flat surfaces.

Everything is made up of molecules &/or electrons, and they ARE heat. Heat is NOT temperature. Temperature is just our definition in numbers of how fast the molecules within a substance are moving. Heat is simply the energy of moving molecules. The more movement of the molecules, and the more closely the molecules are structured within a substance, the more heat. WATER has a much more dense molecular structure than air, and is able to transfer heat to the frozen mass more quickly than air.

I am thankful for my readers! Happy Turkey Day! - Lula

Vanilla

2011-11-15T14:15:56Z

There's lots to know about Vanilla. I'll concentrate on a fact or two, and save the rest for another time. Vanilla pods (bean is a misnomer) come from a specific Orchid. Vanilla is technically a fruit! If you enjoyed this fun fact, subscribe to where it came from: http://blog.lulasforlunch.com !! You'll get stuff like this about once a week. - Lula

Lula's Thanksgiving Menu - let US do the work!

2011-11-08T15:35:16Z

Thanksgiving Menu for delivery 11/23

$14.00 pp/min 8

Homemade Rustic Bread

Winter Greens Salad w/Roasted Pecans & Figs

Choose one of Each:

Cajun Turkey Breast w/Oyster Stuffing & Gravy

Turkey Breast w/Mushroom & Cranberry Gravy

Creamed Yukon Gold Herbed Gravy Potatoes

Grand Marnier Sweet Potatoes –Roasted & Whipped

Roasted Brussels Sprouts

Maple Glazed Peas & Carrots

Cranberry/Apple Crisp

Pumpkin Spice Cake

PO Box 15604 Taylor Mill KY 41015

p/f 859-360-0251

Meatballs!

2011-10-21T21:03:48Z

I love that I'm always learning something new...I just had the best meatball I've ever had, and I'd like to share! I've always made my meatballs with beef, pork and veal when so inclined to pursue this labor of love...but I just had a meatball with only pork and veal and I must say the texture and flavor were beyond compare! The centuries old Stone House Inn in Farmington, PA www.stonehouseinn.com has Italian roots and obviously they've kept the recipe the same. The dish has inspired me to invent an Italian Meatloaf Sandwich and entree. Be on the lookout!! - Till my next tasty traveling bite, - Lula

Butternut Squash

2011-10-12T15:11:27Z

Did you know that smaller squashes are sweeter, and you should always pick butternut squashes that are longer than they are round at the bottom - you get more actual edible flesh that way since the seed pocket in the "fat bottom" isn't useable. - Lula

Fall Menu Additions

2011-10-04T14:28:27Z

Fondue is HOT this season...and Lula has several to choose from! How about Satay Fondue with Pan Roasted Chicken, Sweet Bell Pepper and Herbed Pita Skewers, or Greek Fondue with a blend of tangy cheeses and Greek herbs and spices, or traditional Swiss Fondue, served with French bread cubes and apple slices, OR... a client favorite (go figure, Cincinnati!) Cheddar/Ale Fondue, served with homemade German Salt Rye bread and beer poached sausages!!! For more appetizer options for your fall/holiday party, go to www.lulasforlunch.com and drool!!!!! - Lula

Olio Nuovo

2011-09-26T19:44:07Z

New oil, or Olio Nuovo as the Italians say, is the first extra-virgin olive oil off of the press at harvest time. It is brilliant green and has tiny particles of olive in it. Up until the last year or two, only Italians have enjoyed this intense, fresh and RICH oil at harvest time (about late September through January), but NOW, we Americans can get it from our California producers via web. A really great one I've tried is from McEvoy Ranch www.mcelvoyranch.com . Another producer that sells this great stuff online is California Olive Ranch www.californiaoliveranch.com . Though I haven't tried this one it gets great marks. If you're an olive oil lover, just go to one of these websites and order a bottle and they'll ship it to you so you can indulge in a unique sensory and taste experience. You'll miss it after it's gone, and look forward to next season! - Lula
www.lulasforlunch.com