French Meringue

First recipe, no cream of tartar and takes 3 hours. Tried it and they were simply perfect.

Second recipe, 1 1/2 hours. Haven't tried yet.

Third recipe, 2 hours. Using this recipe now, but used the 3 hour bake method.

So, here's what I like in a meringue recipe:

* Regular sugar...I prefer not to keep powdered sugar around.

* Vanilla or almond flavor

* A truly and utterly light and crisp consistency

After playing with a few recipes, my preferred method is as follows:

1. 8 egg whites, separated cold but brought to room temperature in large glass, copper, or stainless-steel bowl (8 because it is because I make creme brulee with 8 egg yolks that motivates me to make meringue). If a piece of shell falls into the bowl, then do not use your finger to remove it as your oil will ruin the ability of the egg whites to becoming fluffy - use the egg shell or some metal or rubber implement.
2. Add 3 tsp of vanilla or almond extract
3. Add 1 tsp of cream of tartar
4. Beat with electric mixer on medium-high until stiff peaks form
5. Now start slowly adding sugar while beating on medium
6. After all sugar has been added and dissolved, the mixture should look satiny and have straight peaks when the beaters are pulled out
7. Now dollop a few parchment-lined cookie sheets with spoonfuls of the meringue, about an inch apart
8. Put into preheated 200 F oven for 3 hours with a wooden spoon wedged in to keep the door open.
9. If when you take them out they are still a little chewy, then they need to cook longer, so just put them back in until they are crisp.
10. Let cool
11. Store in airtight container

Chocolate Caramel Creme Brulee

1 c milk

1 c heavy cream

1 c white sugar

1 Tbsp corn syrup

4 oz milk chocolate (I like Valrhona)

8 egg yolks

1/4 white sugar for tops

• Whisk cream and milk together in medium sauce pan on medium
• Reduce to low once boiling and keep hot
• In another heavy pot, add sugar, corn syrup, and enough water to just cover the mixture
• Heat on medium for 20 min, or until it is a deep amber color (no stirring)
• Remove from heat and while stirring sugar, slowly add hot cream mixture
• Stir well to ensure it's completely incorporated
• Add chocolate and stir until completely mixed in
• While stirring yolks, slowly add chocolate cream mixture
• Pour into ramekins sitting in water bath
• Put into preheated 300 f oven
• Bake about 30-40 minutes, until set at edges but jiggly in the center
• Remove from oven and let cool to room temperature in bath
• Then remove ramekins and chill in 2 hours in fridge

Corn Tortilla & Whatever Casserole

Have a bunch of corn tortillas around and need a huge, hearty meal? Just grab whatever you have around and put together a casserole.

Basic steps:

1) Spray oil on casserole dish

2) Layer with tortillas

3) Layer of sauce or salsa

4) Layer of something A

5) Layer of something B

6) Layer of cheese

7) Layer of tortillas

8) Repeat steps 4-7 one more time

9) Final Layer of sauce

10) Top Layer of cheese

11) Bake in oven for 1 1/2 hours at 350 F

Suggestions for "something A"

1) Cooked rice with onion, garlic, tomatoes, tomato paste, carrots

Suggestions for "something B1":

1) Saute onion and garlic with salt

2) Add partly drained can of black beans

3) Add splash of ketchup

4) Boil then simmer for 15 minutes, stirring occasionally, until beans are quite soft

Suggestions for "something B2":

1) Saute onion and garlic with salt

2) Defrost 3-4 veggie burgers

3) Add burgers to onion and garlic in skillet

4) Add A2 to A1 and chop aggressively with a spatula over medium heat

4) Now you have a rich bean and veggie burger layer B

Toppings:

1) Sour cream

2) Guacamole or just avocado

3) Fresh cilantro

4) Lime wedge

5) Salsa

What is Perimeter Cooking?

It refers to cooking food that grocers place around the perimeter of their stores.  This includes the fruits, vegetables, meats, and dairy sections.  The aisles of the grocery stores are filled with boxed and canned foods...generally processed foods.

Eating the perimeter foods means:

• No reading labels
• No deciphering package contents
• No Googling scientific names of various chemicals
• No confusion regarding allergens
• Clarity about calories and vitamins

Especially when you are making a change to your eating habits/diet, perimeter cooking simplifies your life.  Looking to lower your blood sugar, avoid allergens or intolerances, lower your cholesterol, increase consumption of certain vitamins, then it's easier to shop by purchasing the ingredients instead of wasting time reading labels to determine what you can and cannot eat.

Except for a few items, these recipes will keep you from ever having to enter the actual aisles of a grocery store or reading labels.  The only items you would need to enter the aisles for are 1) spices, 2) canned tomatoes and paste, 3) oatmeal, 4) pasta noodles, 5) flour, 6) beans, 7) canned vegetables in case fresh ones are not available or in season.

My family and I have been eating this way for years, so I wanted to share recipes which support this approach, with a focus on heart healthy and vegetarian recipes.