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Ground flaxseed suggestions

1 tablespoon of flax freshly ground and set for a few minutes in 3 T water or soy milk will substitute for 1 egg in most any cookie, cake, muffin recipe.

Last week I made the NY Times's delayed-and-salted cookie recipe using flax instead of eggs (and Smart Balance for butter) - turned out lovely.

ElissaLin at 9:54AM on 07/21/08

From Recipes

Dinner Tonight: Pork Tenderloin with Arugula, Endive and Walnut Vinaigrette

Brining loin does wonders for flavor and texture. I made one last week - brined for a few days, rubbed with a grapefruit zest and garlic rub, sage and thyme mix. A guest described as flavorful pork sushi.

ElissaLin at 10:25PM on 03/18/08

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Recent Comments | Response to Comments

From Talk

Ground flaxseed suggestions

1 tablespoon of flax freshly ground and set for a few minutes in 3 T water or soy milk will substitute for 1 egg in most any cookie, cake, muffin recipe.

Last week I made the NY Times's delayed-and-salted cookie recipe using flax instead of eggs (and Smart Balance for butter) - turned out lovely.

ElissaLin at 9:54AM on 07/21/08

From Recipes

Dinner Tonight: Pork Tenderloin with Arugula, Endive and Walnut Vinaigrette

Brining loin does wonders for flavor and texture. I made one last week - brined for a few days, rubbed with a grapefruit zest and garlic rub, sage and thyme mix. A guest described as flavorful pork sushi.

ElissaLin at 10:25PM on 03/18/08

From Recipes

Dinner Tonight: Pork Tenderloin with Arugula, Endive and Walnut Vinaigrette

Where oh where to find heritage pork? Check out heritagefoodsusa.com

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RobbyHFUSA at 10:03AM on 01/14/09

From Talk

Ground flaxseed suggestions

Wow, I didn't know about the egg substition, so thanks buffy and Elissa! Did you notice any textural change from the flaxseed?

And um...I use pre-ground Bob's Mill flaxseed. :P Not skilled enough to grind my own, so sadly enough some of those nutritionals are going down the drain. Oh well.

Pammeh at 3:43PM on 07/22/08

From Recipes

Dinner Tonight: Pork Tenderloin with Arugula, Endive and Walnut Vinaigrette

Pork tenderloin is indeed wonderful, for all the reasons you state. I recently used it to make pork medallions with a tarragon mustard sauce. Seeing this delicious sounding recipe, I think I'll have to try it next. Of course, when I see Belgian endive and walnuts together, I immediately want to crumble up some blue cheese with it too!

BlueKitchen at 12:49PM on 03/20/08

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