Tradicionalni recepti

Učenje z urednikom: Kako kuhati s kurkumo

Učenje z urednikom: Kako kuhati s kurkumo

Kurkuma, zemeljska začimba, ki je cenjena tudi zaradi možnih koristi za zdravje, je odličen dodatek vaši kuhinji. Naj bo v suhi ali sveži obliki korenin, lahko vašim jedem doda globino okusa (in čudovito svetlo rumeno barvo). Naučite se teh treh preprostih načinov, kako ga vključiti v svojo prehrano.

Briljantno oranžna, kurkuma je trenutno ena izmed najbolj priljubljenih zdravih živil. Z antioksidantom kurkuminom naj bi imel številne koristi za zdravje. Najboljši del kurkume pa je njen oster okus. Na voljo posušena in zmleta v večini trgovin z začimbami ter cela in sveža v oddelku s pridelki v trgovinah z zdravo hrano in na azijskih trgih je nekakšna kurkuma dosegljiva večini domačih kuharjev.

Zdrava prehrana bi morala biti še vedno okusna.

Prijavite se na naše dnevno glasilo za več odličnih člankov in okusnih, zdravih receptov.

Če vas ustraši svetlo oranžno-rumen prah (ki bi lahko obarval vaše pulti) ali nenavaden videz korenine, vas bo naš urednik Hunter Lewis naučil najboljših načinov uporabe obeh. Trojna grožnja bo pokazala, kako pripraviti temni in apnen koktajl, omleto s kurkumo in kurkumo Chai Latte.


Kako kuhati piščančji curry

Piščančji recepti so vedno odlični, ko gre za večerjo vaše družine in prijateljev. Presenečeni boste, kako preprosto je pripraviti okusen domači piščančji curry. Piščančji curry je aromatična jed iz dušenega piščanca s čebulo in paradižnikovo omako, nato pa začinjen z različnimi začimbami. Izvira iz Indije, Azije in nekaterih delov Karibov. Naučiti se kuhati piščančji curry za svojo družino je precej preprosto.

VIR: pexels.com
Vir: UGC

Če ste navajeni obiskovati tiste drage restavracije za piščančji curry, boste veliko prihranili, če boste doma kuhali piščančji curry. Poleg kuhanja in cvrtja lahko piščanca še bolj popestrite tako, da se naučite kuhati piščančjega curryja v kenijskem slogu in preizkusite naš preprost recept iz piščančjega curryja. Obstaja nekaj receptov za curry, ki jih lahko sprejmete, vendar bo ta recept dal najboljše rezultate doslej.


Dolg dan, ali nimate več kot 15 minut za kuhanje? Naši uredniki stopijo s hitrimi recepti

Če delate dolgo, imate verjetno veliko na krožniku.

To je nekaj, na kar se lahko nanašajo naši uredniki. Ne glede na to, ali se spopadajo z udarnimi novicami ali izpolnjujejo vsak rok, jih nenehno hiti z nog. Ko se končno vrnejo domov in pokukajo v hladilnik, je zadnje, kar si želijo, pripraviti zapleten obrok, ki vključuje ure priprave in čas kuhanja.

Nekaj ​​urednikov Gulf News in zaposlenih bralcev smo povprašali, kaj so pripravili, ko so bili lačni in jim ni bilo časa. Resnično so si delili improvizacije in bližnjice, ki jih uporabljajo za ustvarjanje zadovoljivih obrokov, ki nimajo nobenih viškov ali težav.

Tu so njihovi hitri, enostavni in okusni recepti, za izdelavo katerih potrebujete manj kot 15 minut:

Štiristopenjske paradižnikove bazilike

Z izbranimi sestavinami in štirimi preprostimi koraki je ta jed iz testenin odlična hitra poslastica. Zasluge za sliko: Anas Thacharpadikkla/Gulf News

Evangeline Jose, urednica družbenih omrežij, je na ta recept naletela v videoposnetku kanala za hrano na Facebooku. Rekla je, da je bilo videti enostavno in okusno, in ko ga je poskusila narediti, ni razočaralo.

K tej jedi se vedno znova vrača iz nekaj razlogov: »S sinom sva velika oboževalca testenin ... in obožujem okus prepraženega česna. In dejstvo, da je izjemno enostaven in potrebuje le pet sestavin, vse pa je tako enostavno najti v kateri koli majhni trgovini z živili. "

Sestavine

  • 500 g lingvin testenin (ali špagetov)
  • ½ skodelice olivnega olja
  • 2-3 veliki stroki česna, drobno sesekljani
  • 400-450 g češnjevega paradižnika, celega
  • 1 skodelica sveže bazilike, grobo sesekljane
  • 1/2 žličke črnega popra v prahu
  • Sol po okusu
  • Sveže nariban parmezan (za serviranje)
  • Svež peteršilj, sesekljan (za serviranje)
  • Ščepec sladkorja (neobvezno)

Priprava

  • Testenine skuhajte v velikem loncu vrele slane vode, občasno premešajte, da se ne primejo.
  • Medtem ko se testenine kuhajo, v drugi ponvi ali težki ponvi segrejte 1/3 oljčnega olja na srednje močnem ognju. Dodamo sesekljan česen, ga dušimo, dokler ne izgine surov vonj, vmešamo paradižnik, ščepec sladkorja (neobvezno), sol in poper po okusu ter pustimo, da paradižnik poči, občasno premešamo. To traja približno 7-8 minut.
  • Medtem preverite, ali so vaše testenine kuhane al dente, jih odcedite in prenesite v veliko skledo.
  • Testenine prelijemo s paradižnikovo omako in baziliko ter po vrhu pokapljamo preostalo oljčno olje.
  • Postrezite toplo, preliveno s sveže sesekljanim peteršiljem in naribanim parmezanom.

Indijska Poha ali sploščen riž z začimbami

Poha je sploščen ali pretepen riž, kuhan na pari s sestavinami, kot so čebula, začimbe in zelišča. Zasluge za sliko: Stefan Lindeque/Gulf News

Sonal Tiwari, pomočnik urednika funkcij pri Foodu, je prvič naredila poha, ko se je pred nekaj leti preselila iz doma svojih staršev in se v službo odpravila v Mumbaj v Indiji. Sledi maminemu receptu in zanjo vzbuja določeno nostalgijo, saj je odraščala in jo jedla za zajtrk, zlasti ob vikendih.

Tiwari je dejal: »Ta indijska slana jed mi je všeč, saj lahko iz nje naredim zdrav obrok z dodajanjem različnih sestavin, zlasti ob delovnih dneh. Hitro se kuha, zahteva zelo malo priprave in je slastnega okusa. Všeč mi je dejstvo, da ima sploščeni riž toliko možnosti za eksperimentiranje in kako dobro absorbira različne sestavine in arome. Naj bo to hrustljavost arašidov in čebule, oster pikanten okus gorčičnih semen, oreškasta aroma curryjevih listov, s kančkom limoninega soka in listi koriandra ... sploščen riž naredi vse skupaj zelo dobro. "

Sestavine

  • 1 srednja skleda sploščen riž
  • ½ srednje skodelice arašidov (uporabite kolikor želite ali manj)
  • 1 žlička semen črne gorčice
  • 6 do 7 svežih listov curryja
  • 4 žlice rastlinskega olja (lahko uporabite tudi bistro maslo ali ghee)
  • 1 do 2 zelena čilija (neobvezno)
  • Za okras:
  • 2 žlici semen granatnega jabolka
  • ½ korenja
  • 1 žlica naribanega kokosa
  • 1 majhna rdeča čebula, narezana na kocke
  • 1 žlička limoninega soka

Priprava

  • Splošen riž sperite v cedilu, po možnosti pod tekočo vodo približno 15 sekund. Cedilo pustite na strani, da odteče odvečna voda. Spranega sploščenega riža poškropite z vodo, da zadrži vlago, ko začnete pripravljati naslednji korak - cvrtje arašidov.
  • Segrejte ponev manjše velikosti in vanjo dodajte 4 žlice olja. Ko se olje segreje, na srednjem ognju dodajte ½ skodelice arašidov in jih pražite, dokler ne postanejo temne barve. Kikirirajte arašide z zajemalko in pazite, da so vse strani enakomerno ocvrte. Lahko jih tudi ocvrte, vendar imam raje na ta način, saj lahko olje ponovno uporabim, ne da bi mi bilo treba odstraniti odvečno količino iz omake.
  • Ko arašidi začnejo temno rjaviti, jih zberite z zajemalko in položite na kuhinjsko krpo/brisačo. S tem boste odstranili odvečno olje. Naj bo na stran.
  • Ker je olje že vroče, zmanjšajte ogenj in dodajte gorčična semena, sesekljan zeleni čili in liste curryja. Ko se začnejo brizgati, dodajte poha in arašide v ponev ter dobro premešajte.
  • Zdaj dodamo ¼ žličke kurkume v prahu in sol po okusu ter dobro mešamo poha približno 30 sekund na majhnem ognju. Mešajte ga in ne pustite počivati, sicer se bo poha začela lepiti na ponvi. Na tej točki, če mislite, da se poha suši, ponovno poškropite z vodo in mešajte naprej.
  • Dodajte ščepec sladkorja in rdečega čilija v prahu (za barvo) in ugasnite ogenj. Dobro premešajte in pokrijte s pokrovom.
  • Čas za okras: potresemo koriander, nariban korenček in kokos, sesekljano čebulo, semena granatnega jabolka in 1 žličko limoninega soka.
  • Opomba: Za okrasitev lahko uporabite katero koli ali vse sestavine.
  • Postrezite vroče. Najbolje uživajte z domačim masala chai (začinjenim mlečnim čajem).

Kozice in brokoli prepražimo

Ocvrt kozice in brokoli so hitra jed, ki po okusu vsebuje veliko udarcev. Zasluge za sliko: Stefan Lindeque/Gulf News

Manuel Almario, višji urednik novic, je našel način, kako mamin recept zmanjšati na postopek, ki traja le 15 minut. Rekel je: »Moja mama je zame na Filipinih kuhala to ocvrtko iz kozic. Tako je okusno, zato sem njen recept prinesla s seboj v Dubaj. Čez čas sem eksperimentiral in dodal zelenjavo, na primer brokoli ali špinačo ter malo škroba koruznega škroba, da je hrustljavo. Ta recept bi zelo priporočil zaposlenim in zdravju zavestnim ljudem! "

Sestavine

  • 1 kg srednjih kozic
  • ½ kg brokolija ali špinače
  • ¼ skodelice osoljenega masla
  • 1 zelena čebula, tanko narezana
  • ½ žlice črnega popra v prahu
  • 4 žlice sojine omake
  • 3 žlice ostrige omake
  • ½ skodelice sode 7up ali Sprite
  • 1 žlica ingverja
  • 2 stroka mletega česna
  • 2 žlici koruznega škroba

Priprava

  • V ponvi segrejemo soljeno maslo, dokler se ne stopi, nato dodamo sesekljan česen, čebulo in ingver.
  • V ponev dodamo kozice in jih dušimo na srednjem ognju, dokler ne postane rožnat (približno 4 minute).
  • V ponev dodajte sojino omako, ostrigino omako, črni poper, rjavi sladkor in sodo.
  • Nato dodajte brokoli ali špinačo, kuhajte 3 minute, nato nalijte koruzni škrob, da se omaka zgosti in zelenjava postane hrustljava.
  • Potresemo s sesekljano zeleno čebulo. Postrezite in uživajte!

Khichdi

Khichdi je priljubljena južnoazijska jed, narejena iz leče in riža. Zasluge za sliko: Stefan Lindeque/Gulf News

Življenje v ZAE urednica Huda Tabrez je dejala, da je kakovost, ki jo preživi s svojim malčkom, njena prioriteta, ko pride domov iz službe. Torej, khichdi, jed iz riža in leče, je njen obrok zaradi svoje hranilne vrednosti, hitrosti priprave in preprostosti.

Rekla je: "Khichdi ima tako ogljikove hidrate kot beljakovine in se nasiti. Ker je kombinacija riža in leče tako preprosta, je tudi zelo vsestranska jed. V naši družini ga običajno jemo z zelenim chutneyjem, nekaj gheeja, jogurtom in kislimi kumaricami. To je bila ena prvih jedi, ki sem jih naredil sam. Čeprav se ne spomnim, koliko sem bil star, lahko bi bil star med 9 in 11 let, se še vedno spomnim, kako dober je bil občutek, ko sem lahko kaj skuhal brez pomoči mame. "

Sestavine

  • 1 skodelica roza leče/masoor dal
  • 1 skodelica riža basmati
  • 1 srednja čebula, narezana
  • 2 žlici jedilnega olja
  • ½ žličke kuminovih semen
  • Sol po okusu

Priprava

  • V skledo vzemite riž in lečo ter jih dobro operite. Nato namočite vsaj pet minut, do pol ure, odvisno od časa, ki ga imate.
  • V loncu na pritisk segrejte jedilno olje in nato dodajte narezano čebulo. Pražimo toliko časa, da čebula postane zlato rjava.
  • Dodajte semena kumine in jim dajte nekaj sekund, da se pokajo.
  • Namočeni riž in lečo odcedimo in dodamo v lonec.
  • Dodajte eno skodelico vode. Količina vode bo določila konsistenco khichdija. Če želite, da ima vaš khichdi bolj kašasto konsistenco, lahko dodate eno in pol skodelice vode.
  • Po okusu solimo in dobro premešamo riž in lečo.
  • Lonec pokrijemo in kuhamo na močnem ognju 10 minut ali dve piščalki.
  • Počakajte, da pritisk popusti, preden ga odprete, da preverite khichdi.
  • Postrezite z zeleno solato, gheejem, kislimi kumaricami, chutneyjem ali poppadumom.

Zelenjavna omleta

Zelenjavne omlete so polne prehrane. Zasluge za sliko: Tabitha Barda/Gulf News

Tabitha Barda, urednica starševstva, je peskatarka, zato je večina njenih jedi vegetarijanska, z občasnimi morskimi sadeži. Njen recept za vegetarijansko omleto se je rodil iz nuje. Rekla je: »Pogosto se mi zgodi, da nimamo veliko v hladilniku in želim porabiti stvari, ki začnejo izgubljati lesk. Dokler imamo še nekaj jajc, lahko druge sestavine sesekljamo in spreminjamo glede na to, kaj moramo porabiti. Prav tako je dobra mešanica beljakovin in zelenjave ter zelo okusna. "

Sestavine

  • ½ čebule, zelo drobno narezane
  • ½ zelene paprike, jedrnate in zelo drobno narezane
  • ½ palice zelene, zelo drobno narezane
  • ½ korenčka, olupljenega in zelo drobno narezanega
  • 2 stroka česna, zelo drobno narezana
  • 1 rdeči čili ptičje oko, brez semen in zelo drobno narezan
  • 4 jajca, stepena in začinjena s soljo in poprom
  • 2 tanki rezini trdega sira, na primer cheddar ali gouda
  • Zelišča, kot so koper, koriander ali peteršilj, drobno sesekljana
  • Sol in poper
  • Oljčno olje za cvrtje

Priprava

  • Čebulo, zeleno in korenček položite v veliko ravno ploščo s kančkom olivnega ali sončničnega olja na srednji vročini.
  • Kuhajte, dokler se zelenjava lepo ne zmehča, vendar preden začne rjaveti.
  • Opomba: Če se zmes med kuhanjem posuši, najraje dodam slanico iz kozarca oljk, lahko pa uporabite zalogo ali preprosto vodo. Uporabite le toliko, kolikor potrebujete, da se zelenjava ne prime na posodo. Z uporabo olja bo to preveč mastno.
  • Ko se zelenjava zmehča in čebula postane prosojna, dodamo česen in čili (po okusu). Pražite nekaj minut, dokler se česen rahlo ne skuha, vendar pazite, da se ne zažge.
  • Zelenjavo enakomerno razporedite po dnu ponve. Morala bi biti le zelo tanka plast zelenjave - če je preveč, razmerje med jajci in zelenjavo ne bo delovalo in se ne bo pravilno držalo skupaj.
  • Prelijemo čez stepena jajca in zavijemo po ponvi, da se enakomerno porazdelijo. Na hitro z ravno žlico ali lopatico rahlo primešajte jajce z zelenjavo, preden se jajce strdi.
  • Pustite, da se jajce in zelenjava skuhata, dokler se zmes na dnu in robovih ne strdi, vendar je na mestih na vrhu še vedno mokra (če to traja dolgo, lahko posodo pospešite in pomagate mešanici kuhar).
  • Zdaj na eno stran omlete dodajte rezine sira. Pustite, da se sir začne topiti, nato pa hitro odstavite posodo z ognja (kuhal se bo še naprej z uporabo preostale toplote v ponvi). Začinite in dodajte zelišča po vašem okusu.
  • Z lopatko prepognite omleto, tako da se staljeni sir zapre v omleto.
  • Potresemo z zelišči (če želite še več čilija) in postrezite z listi špinače in narezanim avokadom. Uživajte!

Semiya (vermicelli) upma

Semiya upma lahko uživate ob skodelici vročega čaja. Zasluge za sliko: Sonal Tiwari/Gulf News

Surabhi Vasundharadevi, poročevalka na družabnih omrežjih, uživa v tej južnoindijski jedi vsakič, ko si zaželi prigrizek. Rekla je: »S skodelico vročega čaja je blaženost! Upma je bil med odraščanjem običajen zajtrk ali večerni prigrizek v domu mojih staršev. Vedno me spominja na mamo in na to, kako me je naučila, da se naučim odtenkov kuhanja. Tradicionalno je upma narejena iz rave (granulirane pšenice), lahko pa tudi iz semiye (vermicelli). Sestavine, ki se uporabljajo za aromatiziranje semiya, mu dajejo čudovit okus. "

Sestavine

  • 1 skodelica (200 g) zdrobljenega semenskega ali polnozrnatega vermikela
  • 2 žlici olja ali gheeja (prečiščenega masla)
  • ½ žličke gorčičnih semen
  • 1 žlica urad dal (razcepljen črni gram)
  • 1 srednje velika čebula, drobno narezana
  • ½ žličke ingverja, drobno sesekljanega
  • 1 zeleni čili, narezan
  • Nekaj ​​listov curryja
  • 2 žlici koriandra, narezani
  • ½ skodelice naribanega kokosa
  • 2 skodelici vode ali dodajte po potrebi
  • ½ žličke sladkorja (neobvezno)
  • 1 suh rdeči čili (neobvezno)
  • 2 rezine limone (za okras)
  • Sol po okusu

Priprava

  • Težki karahi (ponev iz litega železa, podoben voku) postavite na majhen ogenj. V posodo dodajte pramene semiya.
  • Na nizkem ognju začnite peči semijo. Med praženjem pogosto mešajte in dokler prameni ne postanejo zlati. Pečenega semiya odstranimo v ločeni skledi ali krožniku. Naj bo ob strani.
  • V isto ponev dodamo olje ali ghee. Raje imam ghee, saj daje zemeljski okus. Plamen naj bo nizek ali srednje nizek.
  • Dodajte gorčična semena in pustite, da začne prasketati.
  • Takoj dodajte urad dal. Mešamo in pražimo, dokler urad dal ne postane svetlo zlato.
  • Dodajte indijske oreščke, nato sesekljano čebulo, ingver, zeleni čili in liste curryja.
  • Na nizkem ognju pražimo toliko časa, da čebula postane prosojna. Po potrebi dodajte sol.
  • Nato dodajte 2 skodelici vode. Dodate lahko vodo glede na količino vermikelov. Dobro premešajte. Na močnem ognju zavremo vodno mešanico.
  • V vrelo vodo dodajte pol skodelice naribanega kokosa in kuhajte eno minuto.
  • Nato zmanjšajte plamen na nizek ali srednje nizek in dodajte praženo semijo. Naj se semiya skuha. Kuhajte, dokler se vsa voda ne vpije, semiya pa postane mehka in se dobro skuha.
  • Izklopite štedilnik. Semijo položite v servirno posodo. Po vrhu potresemo sesekljane liste koriandra, na stran pa položimo rezine limone. Postrezite vroče.

Kozica v kitajskem slogu z zelenjavo

Hiter kozica, polna okusne zelenjave. Zasluge za sliko: Priloženo

Jingjing Cheng, kitajski izseljenec, ki prebiva v Dubaju, je med družinskimi člani znan po okusnih jedeh, ki jih kuha v kuhinji. Njegova žena Huie Cheng je dejala: "On je boljši kuhar od mene in kuha večkrat kot jaz! Ta jed je okusna in zdrava. Je tudi hiter in se odlično poda k rižu in celo rezancem. "

Sestavine

  • 300 g kozic (olupljenih, očiščenih in očiščenih)
  • 100 g rdeče paprike, narezane na trakove
  • 100 g zelene, narezane na trakove
  • 25 g ingverja, narezanega na kocke (po želji dodajte več)
  • 25 g česna, narezanega na kocke (po želji dodajte več)
  • 3 žlice olja
  • ½ žličke sojine omake
  • Svež limonin sok po okusu

Priprava

  • V ponev nalijte jedilno olje. Ko je segreto, dodamo kozice in dušimo približno tri minute.
  • Dodajte ingver, česen in nekaj kapljic limoninega soka. Pražimo še dve minuti.
  • Dodajte zeleno in rdečo papriko. Pražimo dve minuti.
  • Končajte z dodajanjem sojine omake in dobro premešajte.
  • Postrezite z rižem ali rezanci. Uživajte!

Ovsena kaša iz jabolčne pite

To vsestransko jed lahko jeste kot prigrizek ali kot samostojen obrok. Zasluge za sliko: Stefan Lindeque/Gulf News

Falah Gulzar, pomočnica urednika družbenih medijev, je ta recept prejela od prijateljice, ko je bila v srednji šoli. Že leta uživa in ga poje kot prigrizek med obroki ali včasih, tudi kot obrok. »Zadržuje me ure več ur! Prav tako je odličen obrok po vadbi. Hiter je, zahteva minimalno kuhanje, sestavine pa so običajno na voljo v moji kuhinji ali pa so zelo lahko dostopne. Nekatere sestavine lahko zamenjate tudi z drugimi, zato je izdelava še bolj priročna. "


Kakšen okus ima kurkuma in kako jo skuham?

Vem, tisti, ki jih ne poznajo, se želijo vprašati, kakšen je okus kurkume? To je očitno pomembno vprašanje.

Odgovor je, da ni tako okusnega. Res.

Ni pikantno kot čili, ingver ali česen, vendar je rahlo oster. Prav tako ima zelo blag grenak in trpek okus. Trije okusi združujejo ustvarjanje mojstrovine. Je dokaj uravnotežen, zato je blagi splošni okus zapleten in nežen.

Ni & rsquot ostro, ne grize & rsquot ne grize, ne & rsquot gori, ni & rsquot dolgočasno in na splošno ni žaljivo. Lahko pa bi bilo, če je ne skuhate pravilno.

Ključno je, da ne porabite preveč, na primer veliko več, kot recept zahteva. Preveč dobrega in niste uživali.

Prav tako je najbolje, da kurkumo prebudite v vročem olju ali maščobi, preden dodate preostale sestavine. Zgori pa zlahka, zato uporabite srednji do nizek ogenj in bodite pripravljeni, da nadaljujete s kuhanjem po tem, ko dodate kurkumo (na primer v 30 sekundah).

Nekateri recepti sicer zahtevajo dodajanje prahu v tekočino, in to je v redu, vendar upoštevajte pravilo, da ne porabite preveč, in jaz & rsquoll dodam drugo pravilo. Kuhajte, da odstranite surov okus.

To pomeni, da kurkumi dajte vsaj 5 & ndash10 minut kuhanja, da se popolnoma vključi v jed in prebudi njen globlji okus. Zdi se, da med kurkumo in toploto pride do reakcije, ki izboljša njen okus.

Pri svojem kuhanju opazujem okuse in ustvarjam ravnovesje okusov. Kurkuma & rsquos blaga trojica ostrega, grenkega in trpkega je podporna osnova, ki samo okrepi svojstven okus katere koli hrane po mojih izkušnjah.


Rodney Scott in#39s World of BBQ: Every Day Is a Good Day avtorja Rodney Scott in Lolis Eric Elie

Ne moremo objaviti recepta Hetty McKinnon, ne da bi bil to najbolj priljubljen recept tedna. Samo naredite njen miso-čipkani ramen iz bučk ali okusno zoglenele zeljne zrezke in razumeli boste, zakaj je tako. V V Azijo, z ljubeznijo, Našel sem skoraj pohlepno količino teh zanesljivih zadetkov. McKinnon, ki je odraščal v Avstraliji pri kitajskih starših in zdaj kliče Brooklyn domov, kuhinjo imenuje kuhanje v tretji kulturi: »navzkrižno opraševanje idej in tehnik, ki temeljijo na moji kitajski dediščini, a nanje močno vpliva odraščanje na zahodu. svet. "

McKinnon ima poseben smisel za hrano, ki je odlična za družine, a ni niti blizu dolgočasna. Masleni rezanci Miso Vegemite, vsi sijajni in slani, dobijo oster ten iz kupa naribanega sira cheddar in se združijo v minuti. Veliko receptov spremlja veliko možnosti za prelive ali nadeve, ki so ključni za vsakogar, ki poskuša nahraniti množico zahtevnih brbončic: na primer, njen jook ima tri neobvezne zelenjavne okraske z različnimi stopnjami začimb, hrustljavosti in slanosti, McKinnon pa jih položi iz mavrice nadevov za cmoke, ki vključujejo kombinacije, kot so šparglji, meta in feta ter curry iz leče in cvetače. To je vrsta hrane, ki jo skušam kuhati doma vse leto, vendar mi včasih primanjkuje znanja in motivacije. Na srečo dvomim, da bom še daleč V Azijo, z ljubeznijo za nekaj časa. - Lauren Joseph

V Azijo, z ljubeznijo je izšel 6. aprila in je na voljo za prednaročilo.


Kako uporabljati Maca v prahu | 31 Zmogljivi recepti iz mace

Amazon je pred približno dvema urama dostavil 700 g surove mace v prahu. V skodelico sem dal dve čajni žlički (to je približno 5 gramov, v redu, bolj kot 10 in hellip), nabrano žličko surovega organskega kakava v prahu in malo sladila Truvia. Nato sem vanj izpraznil dve kapsuli kurkume v prahu, preden sem jo z mlekom polnomastne zmešal v gosto pasto. Več mleka ga je sprostilo.

Bilo je dobro, ledeno mrzlo, s prefinjenim okusom po slanici. Maca v prahu je zelo dobro uravnotežila zemeljsko kurkumo. V pol ure sta se mi povečala energija in koncentracija. To objavo poganja maca!

Maca koristi

Torej, maca. Ali, Lepidium meyenii. Kaj mu daje moč za povečanje energije? No, v vsaki žlici je celo ozvezdje rastlinskih spojin. Glukozinolati, ki jih najdete v vseh rastlinah medenine.

Obstaja pa tudi nekaj, kar se imenuje (1R, 3S) -1-metiltetrahidro- in beta-karbolin-3-karboksilna kislina ali na kratko MTCA. Raziskave kažejo, da MTCA v Maci izboljša spomin in učenje pri miših, celo ugodno vpliva na eksperimentalni model miši za Alzheimerjevo bolezen. Maca vsebuje več koristnih spojin, od katerih imajo nekatere protirakotvorne lastnosti.

Potem so znani hormonski učinki receptov iz maka v prahu in povečanje libida. Morda vas je to danes pripeljalo sem!

Kako uporabljati maca v prahu

Obstaja veliko načinov, kako dobiti svoj odmerek Mace: smutiji iz mace, energijske kroglice, latte, piškoti, kolački, celo juha iz mace. Ali pa ga preprosto zmešajte s katerim koli & rsquosom pri roki, tako kot sem jaz.

1. Superživilo Maca Latte

Sladko in kremasto me pobere, kar vam daje energijo brez trka, ki prihaja s kofeinom. Znano je, da maca povečuje energijo, uravnava hormone in zmanjšuje vnetja. Enostaven za pripravo s petimi sestavinami in samo enim korakom!
Od: Ulov semen

Superhrana Maca Latte & amp s spolno kavo

2. Seks kava

Zbudite se s tem presenetljivo preprostim receptom za pripravo spolne kave: skodelico jave, mace, kakava in cimeta. Ta surova hrana se že od antičnih časov uporablja za podporo libida, in če jih ne mešate v svojo dnevno prehrano, izgubite nekaj resno seksi koristi.
Od: Vaš Tango

3. Smoothie iz jagod in amp v prahu

Ta perujski & lsquoginseng & rsquo bo v obliki prahu povečal vašo energijo, pomagal ohraniti ravnovesje hormonov (dobro tudi za plodnost) in znižal krvni tlak. Z malinami, jagodami, bananami, kokosovo vodo in nekaj žličkami Mace v prahu se rodijo zdravi smoothieji iz jagod in Maca v prahu.
Od: Moj Keuken

Jagode Maca Smoothie & amp; Iced Maca Chai Latte

4. Ledena Maca Chai Latte

Začimbe Chai dajejo tej latte malce udarca, a tudi hladna, sladka kremastost daje lepo ravnovesje. Idealno za vroče dni. Ta recept uporablja kokosov sladkor in mandljevo mleko, lahko pa uporabite poljubno sladilo in mleko. Skrivno orožje v tem receptu je vsekakor MACA.
Od: Kuhinja brez pšenice

Udderly Očarljiva izolirana skodelica

Začnite dan gnezdenja s to Udderly Očarljivo izolirano skodelico! Idealen za ohranjanje vroče čokolade vroče in roke hladne & ndash dvostenska skodelica v slogu Udder Style le 9,95 USD, vključno z poštnino. Na voljo v spletni trgovini Sortathing & rsquos

5. Veganski Paleo čudežni recept Maca Latte

Ta recept v prahu maca je kot nalašč za naravno energijo, plodnost, PCOS in hormonsko ravnovesje. To je the popolna mešanica brez kofeina ali nadomestek za jutranjo kavo.
Od: 40 predpasnikov

Veganski Paleo čudežni Maca Latte recept in amp The Ultimate Afrodisiac Smoothie

6. Ultimativni afrodiziačni smoothie

Recept služi dvema osebama 😉
Iz: Pražena korenina

7. Maca Regratov čaj Latte

Niste ljubitelj kave? Za vas imamo samo pijačo. Vstopite v Maca Dandelion Latte. To je kombinacija make, mleka iz oreščkov makadamije in čaja iz regrata, vendar ga lahko preprosto dodate v katero koli mleko iz oreščkov, ki vam je ljubše. Ne glede na to, ali dodate penasto mleko iz makadamije, konopljino mleko ali mandljevo mleko, popijte to čudovito pobiranje in uživajte v čudovitem dnevu.
Iz: Vitacost

8. Espresso Maca & amp Banana Smoothie

Energizirajte se s tem espressom in smoothijem iz banane Maca. Je brez glutena, mlečnih izdelkov in veganom prijazen. Odličen zdrav prigrizek ali zajtrk.
Od: Negujte vsak dan

Espresso Maca & amp z Banana Smoothiejem in ampuro iz Blueberry Maca Smoothie

9. Smoothie iz borovnic Maca

Vsi vemo, da so borovnice polne antioksidantov. Ne tako znana (a prav tako pomembna hranilna sila) je korenina mace polna vitaminov, mineralov, antioksidantov in fitonutrientov, ki lahko telesu pomagajo na toliko različnih načinov.

Njegova gostota hranil je akreditirana v njenem ekstremnem okolju, na vrhovih perujskih Andov, kjer lahko preživi le nekaj drugih rastlin.
Od: Do Zemlje

10. Juha iz sladkega krompirja in Maca z Harisso

Ta juha iz sladkega krompirja in Mace je topla in tolažilna, z superživili: začimbami, bogatimi z antioksidanti, zdravimi maščobami iz kokosovega olja in mandljevega masla, česnom in sladkim krompirjem, semeni chia in vlakninami, ki je adaptogen.
Od: Pozdravljena Veggie

Sladki krompirjev & amp Maca juha z Harisso & amp Vanilla Maca Bliss Ballss

11. Vanilla Maca Bliss Ballss

Enostavne za pripravo, hkrati pa dajejo velik zagon energije med obroki, pred ali po telovadbi ali ko pridejo pozne nočne kosila.
Od: Misija sonca

12. Kokosova oreščka Maca Granola

Zadovoljna granola, sladkana z javorjevim sirupom in po okusu kot mešanica med karamelo in maslom iz infuzije makinega prahu.
Od: Užitne perspektive

Kokosova orešček Maca Granola & amp Mocha Maca Matcha

13. Mocha Maca Matcha

Trojni M! Mocha maca matcha je popolna zdrava pijača, ki mi bo privoščila jutro. Poln zdravih, energičnih sestavin in lahko ga naredite v nekaj minutah.
Iz: Kuharica mojega življenja

14. Recept za surove slive in Maca tartufe

Naravno sladkani s slivami in javorjevim sirupom, so ti tartufi polni hranljivih sestavin, vitaminov in vlaknin.
Od: Kuhanje LSL

Recept za surove suhe slive in Maca tartufe & ugriz Cacao Maca Superfood

15. Ugrizki superživila Cacao Maca

Ti energijski zalogaji iz kakavove make so za vsakogar, ki si želi prigrizek s hranili, ki bo zagotovo zadovoljil vaše sladkosnede in vas poživil skozi ves dan.
Od: Zelenjava ob svečah

16. Vroča čokolada Happy Hormones

Ta preprost recept je enostaven način, da v svojo prehrano vnesete več make, perujske superživila, ki je odlična za izenačevanje vaših hormonov.
Od: Home-Spun Capers

appy Hormones Hot Chocolate & amp Vegan Keto Magic Mushroom Maca Mastne bombe

17. Veganske Keto Magic Mushroom Maca maščobne bombe

Pakirano s sestavinami, ki vas resnično zbudijo in vam dan napolnijo z maščobami in adaptogeni. Adaptogeni so v obliki kordicepsa (zdravilna goba, ki pomaga izboljšati športne zmogljivosti) in mace (gomolj, znan po uravnoteženju spolnih hormonov).
Od: Keto brez mesa

18. Surovi čokoladni čips Maca Blondies

Če želite izboljšati igro superživil, potem so te surove čokoladne Maca Blondies za vas. Maca odlično deluje s čokolado, zlasti s surovim kakavom.
Od: Ekološki dietetik

Surovi čokoladni čips Maca Blondies & amp Maca & amp Palačinke iz kokosove moke

19. Palačinke iz kokosove moke Maca & amp

Palačinke iz mace in kokosove moke za enega so zelo enostavne in hitre za pripravo. Brez glutena, mlečnih izdelkov in paleo prijazno. Okusen zdrav zajtrk.
Od: Negujte vsak dan

20. Čokoladno arašidovo maslo Maca tartufi

Ti čokoladni tartufi iz arašidovega masla in maca so popolna poslastica, ko si zaželite nekaj sladkega. Dateljni, kakav v prahu in seveda maka v prahu naredijo to zdrav recept.
Od: Fit Living Eats

Čokoladno arašidovo maslo Maca tartufi & amp Maca Power Bars

21. Maca Power Bars

Poleg mace so tudi te polnilne ploščice napolnjene z drugimi superživili, kot so mandlji, chia semena in konopljina srca, da ohranite raven energije!
Od: Izbira Chia

22. Ingver Mocha Maca Latte

Izjemno enostaven jutranji napitek za pripravo. Ne potrebujete posebne opreme. V mešalniku samo združite svoj prah mace, kakav v prahu in mleti ingver s skodelico običajnega veganskega mleka.

Osebno sem uporabil aerolatte, zato ga ni treba izlivati ​​iz mešalnika, ki tako ali tako izgubi nekaj dobrega. Naj bo ena skodelica!
Od: Lepilo in amp Glitter

23. Veganska čokolada Maca & amp iz konoplje

Recept za okusno sladno sladko maco in konopljino seme. Vegansko in narejeno iz kokosovega sladkorja. Stran z recepti je PAKIRANA z uporabnimi informacijami o maki, kakavu in drugih sestavinah.
Od: Trinity & rsquos Kitchen

Veganski Maca & amp iz konopljine čokolade in amp Maca Choco čipsni bučni kolački

24. Maca Choco Bučni kolački iz čipsa

Moram imeti recept za mafine in to je dober.
Iz: Choc & amp Juice

25. Maca Mocha Chia puding

Chia zmeljemo z veliko dobrote, kot so Maca v prahu, kakav v prahu in espresso v prahu za puding iz maca mocha chia, ki jih bo, če nosite nogavice, takoj udaril!
Od: Little Bits Of

Maca Mocha Chia puding & amp; Bananin oreh Maca Energijski ugrizi

26. Energijski ugrizi bananinih oreščkov Maca

Odličen prigrizek brez peke, ti energetski ugrizi iz bananinih oreščkov in maca vam bodo dali dodaten zagon moči skozi ves dan. Paleo, brez glutena, napolnjen s sadjem, oreščki in sladkan z datlji in medom/
Iz: Moje zdravo življenje

27. Surovi pecivo iz petih sestavin Maca

Surovi piškoti iz Mace, narejeni s 5 enostavnimi sestavinami in pripravljeni v manj kot 30 minutah. Preprosto vrzite vse sestavine v kuhalnik, jih postavite v hladilnik in končajte.
Avtor: Rachl Mansfield

Surovi pecivo iz petih sestavin Maca Browni in energijske kroglice kurkuma Maca Cacao

28. Energijske kroglice kurkuma Maca Cacao

Energijske kroglice, opremljene z močnimi superživili, so preprosti, a okusni prigrizki, ki zadovoljujejo in dobro vplivajo na vaše zdravje. Orešnate in sladke, te majhne kroglice moči so popoln prigrizek za dobro voljo.
Od: Natalie & rsquos Zdravje

29. Ovseni piškoti Cacao & amp Maca

Brez jajc in mlečnih izdelkov. Brez sladkorja ali čokolade. Ti močni ovseni piškoti iz kakava in maka ovca so napolnjeni le z naravno dobroto.
Avtor: Luci

Cacao & amp Maca ovseni piškoti in 10-minutna veganska borovničeva ovsena kaša z Maco & amp Pecans

30. 10-minutna veganska borovničeva ovsena kaša z Maco & amp Pecans

Ta 10-minutna veganska borovničeva ovsena kaša, polna zdravih maščob, mineralov, vitaminov in vlaknin, ima okus po borovničevi piti. Prehranska moč obroka, ki ima še vedno okus po sladici!
Od: Loopy metlica

31. Energiziranje ovsenega ovsa Maca & amp s kakavom

Creamy overnight oats get an energizing, mood-balancing boost thanks to cacao and maca. This is the ideal grab-and-go breakfast when you need something as rich and satisfying as it is nourishing.
From: Blissful Basil

If you liked this article on how to use maca powder, we also cover three other superfood powders

Reference

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Learning to Cook Fish

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Even with the phenomenal amount of lead time, I didn't think I was going to get an entry in this month due to many factors, not withstanding the fact that I kept changing my mind about what I would do could achieve. LOL

We have a very dear friend coming to visit this weekend, so I used it as an opportunity to make some things on the Kamado that I had only previously made indoors and on the Weber Baby Q.

These are hand-on-heart some of my absolute favourite recipes and I'm really excited to share them with you guys and I really, really hope that you try some of them. ESPECIALLY the pork skewers and satay sauce!! Neverjetni so! Infinitely better on the Kamado (as you guys would already know!) LOL . and the lemongrass curry. it's such a flavour bomb . and the fishcakes aren't too shabby either LOL . Seriously though - they're very authentic in flavour and texture.

My intent was to challenge myself by making dessert in the Kamado and I thought that a brownie would lend itself beautifully. I have to admit that I ended up doing it in the oven for the sake of timeliness. The Kamado was well-busy pumping out a curry, grilled chicken and pork skewers! Maybe I can convince hubby that we need a Junior? ha haaa!

The recipes are too authentic to be my own because I'm not Thai but they are truly delicious and from some of my favourite food bloggers and cooking channels, so I will let you know who from and maybe they'll become yours too?

Prep commenced last night . so here goes.

Lydia’s Little Thai Banquet Menu

Pork Skewers with Satay Sauce (by Pailin's Hot Thai Kitchen - YouTube) Fish Cakes with Dipping Sauce (by Pailin's Hot Thai Kitchen - YouTube) Coconut Rice (by Recipe Tin Eats - Recipe blogger) Lemongrass Chicken Curry (by Not Quite Nigella - Food and Travel blogger - with some adaptations by me). I have to mention that the idea of making the curry on the Kamado was inspired by Glenn's Aussie BBQ cooking channel on YouTube. The guy is a real character with some great recipes and techniques. Jaffa Brownie (Gemma's Bigger Bolder Baking - with adaptations by me)
Pork Satay Skewers

Marinade/brine (min 2 hours but preferably overnight)

1 1/2 teaspoons coriander seed (lightly toasted)
1/2 čajne žličke kumine
1 Tablespoon lemongrass finely chopped (just the inside, remove the hard outer)
1 teaspoon chopped galangal
1/2 teaspoon turmeric (fresh or dried)
1/8 čajne žličke belega popra
1/8 teaspoon cinnamon
1/8 čajne žličke nageljnovih žbic
2 teaspoons brown sugar
1/2 žličke soli
1/3 skodelice kokosovega mleka
1/2 Tablespoon vinegar
1/4 skodelice vode
Extra coconut milk for brushing when cooking

Pound the lemongrass and galangal into as smooth a paste as you can using a mortar and pestle Add the toasted coriander seeds and grind Add remaining dry ingredients and grind Add wet ingredients and mix through With the steaks, cut them down the centre along the length of the steak and then slice into 1/4 inch / 6 cm pieces Marinade overnight if possible
Next morning

Soak your skewers (if bamboo) in water for a couple of hours Skewer 3 pieces onto each stick and try to get one piece with the fat strip on it, per skewer I bbq’d these direct on the kamado with all the coals pushed to one side and the cast iron grate in the lower position. Baste one side with plain coconut milk and placed basted side down on the grate and then baste the other side that is facing up.


Peanut Sauce (also amaaaazing just served with veggies) I implore you to try making this.

1/2 cup roasted peanuts ground up rough in the food processor
2 Tablespoons lightly toasted white sesame seeds
1/4 skodelice kokosovega mleka
Plus 1 cup coconut milk
1/3 cup curry paste (either red or Penang)
2 žlici rjavega sladkorja
2 to 3 Tablespoons tamarind juice (I soaked a 1/16th block of the package pictured in a small bowl of boiling water for 15 mins and then mushed it up using my fingers until there was nothing left to squeeze out and then strained out the solids to end up with the liquid).
a splash or so of Fish sauce to taste

Put 1/4 cup coconut milk into a small pot and reduce by half Add curry paste and cook, stirring until it's thickened and the red oil starts to separate (about 5 mins) Add the other cup of coconut milk and peanuts and sesame and stir until well combined Add sugar and tamarind juice Add a couple of splashes of fish sauce Simmer and keep stirring until thickened. Keep stirring, otherwise it will catch Taste and check whether extra sugar or fish sauce is needed for balance Mine sat for a while whilst I did all the other stuff so it was quite thick when I went to serve it, so just add some water and heat it up and it will be perfect
Fish Cakes and Thai dipping sauce

1 big red chilli (mild for flavour)
1 - 2 small Thai chills (spicy for heat)
3 stroki česna
3 žlice vode
1/3 cup vinegar
1/2 žličke soli
1/2 skodelice sladkorja

1 tablespoon finely chopped cucumber
1 tablespoon ground roasted peanuts
1 tablespoon finely chopped purple shallot (I left this out because of an allergy)

Blitz first 7 ingredients in blender Heat on stove, stirring until thickened (3 to 5 mins) Allow to cool Just prior to serving, add cucumber, peanuts and shallots (and a bit of water to loosen up if needed)

350g tender white fish (must be very cold from fridge)
2 to 3 Tablespoons red curry paste
1 egg yolk
1 čajna žlička sladkorja
1 čajna žlička ribje omake
1/2 cup green beans chopped into small bits
1/3 cup Thai basil (spicy)
4 -5 kaffir lime leaves finely shredded (I substitute with lemon myrtle leaves because I have a tree)

Blend up very cold fish and curry paste, egg yolk and sugar in blender until well combined and mixture is bouncy (doesn't take long at all) Transfer to a bowl and combine remaining ingredients with a spatula Using wet hands and tablespoon, form into small patties and then shallow fry in something like rice bran or peanut oil. If you have dry hands, you will end up with a sticky mess and wasted ingredients). Pan fry until golden brown.

The secret is using coconut powder (not coconut milk!) and kaffir lime (or lemon myrtle) leaves. Coconut powder makes the rice light and fluffy without the residual gunk on the surface you get from using coconut milk, and the kaffir lime leaves is the secret ingredient that gives this rice that special aroma.

1 cup jasmine rice (or long grain)
1 1/2 skodelice vode
1 packet coconut milk powder (1.75 oz / 50 g)
2 large or 3 small kaffir lime leaves , crumpled in your hand (I used lemon myrtle from my tree)
1/2 žličke soli
3/4 tsp sugar
1 tbsp desiccated coconut , toasted, to garnish (optional) - I just topped with a little finely shredded lemon myrtle leaf that I had set aside for the job

1. Combine all ingredients in a saucepan over high heat.
2. Place lid on (clear glass lid is good if you don't have x-ray vision)
3. When it comes to the boil, (watch it, you don’t want it to boil over), turn the heat down to low so it is simmering gently
4. Leave to simmer for 12 to 15 mins or until all the liquid has been absorbed
5. Remove from the heat and rest for 5 to 10 mins
6. Fluff with a form and garnish with toasted coconut or extra shredded lime leaf, if using and then serve

500g chicken thigh (which I pounded slightly to even out thickness) prior to grilling on cast iron grate in lower position at 200C
2 sticks lemongrass
Coconut or peanut oil for frying
1 onion, peeled and chopped fairly small dice (or four purple shallots as shown above)
2 cloves garlic, peeled and sliced
1 inch ginger, sliced
4cm stick of turmeric, peeled and chopped into small bits
1 - 2 small chillies - sliced
2 tomatoes - chopped (I forgot to include them in the photo)
2 tablespoons fish sauce
1.5 teaspoons sugar
1 skodelica vode
1/2 cup coconut milk (optional)
I added some tofu puffs which are amazing flavour explosions because they're like curry-sauce-absorbing-sponges, as well as some baby corn and snow peas .

Split the lemongrass sticks in half horizontally and bash the cut side with the blunt end of a knife. Place the onion, garlic, ginger, turmeric and chilli in a mortar and pestle or a food processor and bash or process away. I set up the kamado with half coals on one side to create direct and indirect zones and then placed the wire grates in the top position I added coconut oil to a cast iron low skillet with a lid and fried the paste mixture until fragrant and then added the corn Add the lemongrass and tomatoes. Then add the fish sauce, water and sugar. Simmer for 20-30 minutes covered. Add snow peas and and tofu 5-10 mins before serving Set aside Cook off the chicken thighs in lower position as described above and then chop and add to the curry.

My grand plan was to make this on the Kamado but I was creating a rod for my own back, so that didn't happen. I’m definitely not going to tell you American peeps how to make a brownie because I’m sure you all have handed-down family recipes far superior to mine, but my twist is to add the microplaned rind of an orange to really lift the flavour. Choc orange is one of my favourite dessert flavour combos.

I would really love if you would try some of these recipes and let me know if you do and what you think of them. Bon Apetit.

180 and after 2.5 hours, the fish reached the desired internal temperature of 140F.

The Mackerel was excellent, moist and mildly smoky. As expected the skin wasn’t crispy at all so we easily scraped it off before eating. The next day the leftovers where turned into a dip that we ate with cut up veggies. It was even better than the first meal.

Full disclosure, we used blue bag Kingsford charcoal for heat. It did a good job of holding the low temperature we were looking for.

2 hours) using a lighter wood such as alder or cherry wood.

What's your feeling on using a rotisserie to cook fish like Salmon, Halibut, Tuna, etc.

I haven't seen any benefit to using rotisserie fish to cook fish with the exception of skinless cuts from Costco. The rotisserie helps to provide an even cook without burning the bottom of the fish. Generally speaking, the fish is never on the grill long enough to benefit from self basting. There's doesn't appear to be any real benefit to using a rotisserie to cook most fish.

Kaj mislite vi? Are there scenarios where using a rotisserie to cook the fish would be beneficial?

I seared this swordfish steak and then topped it with a reduction of balsamic vinegar, orange juice, and a little Jack Daniels Tennessee Honey. check it out!


Hope you enjoyed reading.

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What Is Tumeric?

This cheerful yellow spice, which gives curry its color, is native to South Asia and is part of the ginger family, but it&rsquos more than just a flavoring agent. For thousands of years, turmeric has been used in traditional ayurvedic medicine, but the health benefits of turmeric are only just now being fully examined by Western scientists. Researchers are finding fascinating things.

One study published in the Journal of Nephropathology found that &ldquoTurmeric&hellipmight reemerge as a remedy and/or preventive tool for various illnesses including different type of cancers, obesity, type-2 diabetes, hyperlipidemia, high blood pressure, CKD [chronic kidney disease] and ESRD [end stage renal disease].&rdquo Your morning coffee certainly can&rsquot do all that.

Ground turmeric is more readily available and easier to use than sourcing and grating fresh turmeric root. However, doing the latter will result in a richer flavor profile. You can also buy premade turmeric tea.


Become Fluent in Artichoke

How does a list with topics as general as "learn to make pasta" include a section devoted entirely to the artichoke? Because understanding all the ways to cook and use an artichoke is a window into the Italian kitchen. Since doing anything to an artichoke beyond just steaming it whole requires some skill, most home cooks in the United States rarely bother, but if you want to cook Italian food, you need to know how.

Mark Ladner had more to say about this when I talked to him about forming this list. "I think artichokes are widely considered one of the most luxurious of vegetables," he said. "I love how versatile they are and how they perform equally well no matter which way they're handled: raw, poached, baked, grilled, fried, et cetera. They also require some skill in preparation, which is intimidating for many."

The first step in working with an artichoke is to learn the different ways to clean and prepare them, which I've documented in my guide.

Potem, carciofi alla romana is the perfect starter recipe. It requires properly trimming the artichokes down to their hearts, but the rest of the recipe—braising the hearts in olive oil with plenty of herbs—is easy as can be.

If you're up for a little deep-frying, carciofi alla giudia (artichokes in the Roman-Jewish style) is another thing of beauty. It's also a reminder that a lot of the common wisdom about not using olive oil for high-heat cooking is just plain wrong.


Learning a New Culinary Language in Belize

Rachel Forrest is co-author of Maine Classics: 150 Delicious Recipes from Downeast with James Beard Award winning chefs Mark Gaier and Clark Frasier. She is a food and drink writer, restaurant critic, freelance and Gannett writer and Contributing Editor at Eat Drink Lucky.

As we sat at the bar outside our home in Mosquitoville, a little neighborhood in San Ignacio, Belize, my husband, Jim, looked up at the stars and sighed, “Wouldn’t it be wonderful if we could have just one hour in the H-E-B?” The big Texas supermarket chain was our go-to when we lived in Austin, the place we found anything and everything, all the good things to eat and drink whenever we wanted it.

We each had our own list of what we would buy in our fantasy shopping spree and rattled them off. Juicy red tomatoes, craft beer and big Pennsylvania Dutch hard pretzels. Peaches, good wine, fine cheeses and more than five kinds. After three years of living in Belize, we still have moments when we say, “What are we making for supper? There’s nothing to eat in the house.” Followed by, “Well, there’s nothing in the supermarket, either!” and our raucous laughter.

Those moments, as well as the food fantasies are fading in number and frequency, replaced by days tromping through the jungle learning what can be plucked from the trees to serve at lunch or watching the Maya women flip corn tortillas on their comal over the fogon at the corner shop. While there’s so much we can’t get here, we’re quickly learning that we didn’t need it anyway. We’ve quite happily gone from “Oh, how I miss that” to “We’ll just eat this instead!”

Setting up the kitchen

Our 450 square foot cement house is nestled in a valley behind the Cahal Pech Mayan ruin. There are sure to be ancient artifacts under the 25 or so homes painted bright orange, green and turquoise. We’re about as far west from the coast as you can get in this small country of about 400,000, an 8 mile drive to the Guatemalan border. During the day, kids ride their bikes on the bumpy dirt roads and flocks of squawking White Fronted Parrots fly over our yard in pairs. We wonder if our own Yellow Naped Amazon who came with us from Austin speaks their language. The men are all building extra rooms off their own cement homes while the women hang up their laundry on the line to dry. In our house, it’s the man who does that, a topic of much discussion, I’m sure, among the rest of the Mosquitoville families who are mostly Mestizo.

The bar at our house

When we moved into this house, there was no electricity in the kitchen and until Jim installed it, we used a hot plate to make rice and beans and perk our coffee in an old stainless steel pot in the living room. Now, we have a small four-burner oven fueled by butane, an Instant Pot and what my husband thinks is the greatest toaster ever invented, a metal disc with holes to place atop the burner flame and four wire racks to lay the bread on.

If I nag enough, or perhaps sweet talk instead, I may finally convince Jim to build us an outdoor oven complete with fogon like our friends Marge and Tom have on their Moonracer Farm in the Mountain Pine Ridge, a harrowing 45 minute drive away. It’s the Central American equivalent of the American outdoor gas grill, and just as popular as a gathering place for a great meal.

What we do have is a beautiful live edge kitchen counter Jim made from sak chée chem, or white poisonwood, with an embedded cement sink dyed black. That’s not anything you would ever find at the local home improvement center, and yet it’s just the improvement our home needed. It is functional and elegant in its simplicity at the same time.

The art of food shopping

I wasn’t kidding about the supermarkets. While there are many here, there’s just not much in them. Most of the supermarkets here are owned by Chinese and Taiwanese families lured to the country through an economic citizenship program and by just a few families in each town, so we find the same products on the shelves in each one with little anomalies here and there.

Once in a while I’ll find something rare like prepared horseradish and I now know to snap it up because I might never find it again. There have been afternoons when we’ve hit three stores on one trip because we’ve forgotten which has the good butter and which one carries the coffee we like.

It’s in these stores where we find imported items like a bag of Lay’s potato chips or rare jars of Kalamata olives for which we pay imported goods prices. While we’re tempted, we usually opt for the Belizean snack food like salty plantain chips or peanuts grown and roasted in San Antonio, a Maya village nearby. We’ll also get staples like dried beans, rice and Casera, the little cans of salsa we use in just about every Instant Pot full of those beans or chickpeas. The supermarket is also where we get our Belikin beer or stout, one of only about ten types of beer available, mostly from the Caribbean. Oh, and Hobbs Brewing Company Wildcat IPA or Hummingbird Pale. Strangely, this New Hampshire craft brewery has also set up shop in Placencia, becoming the only craft brewery in the country.

Only in season

Most of our meal shopping is done at the daily farmers market in San Ignacio where they sell fruits, vegetables, meat, fish, lobster in season and clothing. The Mennonites from nearby Spanish Lookout sell Farmers’ Cheese, butter and yogurt and milk.

Legally, the farmers and fishermen are only allowed to harvest and sell products when they are in season, so when the avocados show up at the market, I do a happy dance and scoop them up every day. The first year we lived here here exposed me to some new fruit or vegetable every week. I’d hold it up and ask what it is and how to use the green plums, chaya or callaloo and get different names in Maya or Spanish.

It’s also at the market where I find locally made wine. Like the beer situation, good wine is hard to find.

It’s mostly imported from Argentina, Chile or Mexico but I can find American name brands like Barefoot, just at twice the price. Now I drink wine made from sorrel, which we call hibiscus, rice, berries and even plantain and friends experiment with anything growing on their farms.

We also get deliveries of artisan products like bread, prepared smoked ham, juices and fresh local eggs through Mobile Market, which uses some of the proceeds to help foster kids and every day, scooters come through the neighborhood beeping their horns shouting out, “Tamales!” “Fish!” “Pork!” At one point a truck came through handing out live chickens and my nutty husband decided we needed one.

It eventually went to the neighbor who I’m sure made a delicious caldo de pollo which begins with a backyard chicken sauteed in garlic and spices, including the Belizean staple annatto. Cilantro, hot habanero powder and local vegetables like cassava root might be added, all served with corn tortillas.

There’s also foraging to tackle. Belizeans, especially the Maya, could put those “Survival” reality show contestants to shame, easily living off what they find in the jungle. On one of our first foraging forays, our friend Julio harvested a few long green and white pods from the forest floor nearby the trail, slicing one open lengthwise to show us a feathery packet of dark green stamens. “This is picaya palm. Try it.” I tasted one of the bitter bumpy inner strands and winced a bit, but Julio assured me that they mellow out when this delicacy found primarily in Guatemala and El Salvador is simply sauteed or battered and deep fried and that evening we enjoyed them in a stir fry, the flavor almost like an artichoke, a taste I haven’t experienced in years.

Exploring the cultural landscapes

My new diet is full of these little surprises, not only gems from the jungle or the seasonal ingredients but discovering new spices, dishes and traditions. Belize is home to many cultures and ethnic groups including Mestizos from all over Central America who bring dishes from Honduras, El Salvador and Guatemala in a combination of Spanish and Maya dishes. The second most prevalent group are the Maya, primarily Yucatec Maya where we live. From them I’m learning how to cook with corn, chiles and chicken in stews and the tender cochinita pibil, made with pork buried underground.

While all groups live throughout the country, the Kriol and Garifuna live mostly in the coastal states and bring their Caribbean traditions to the table including staples like cassava, banana and fish in dishes like Sere, a coconut and fish soup with okra and cilantro or jerk chicken. The East Indians brought turmeric when they came as indentured workers in the 1800s and it now grows wild here, offered in big baskets in the market.

All of that has become part of my own breakfast, lunch and dinner fare, and I make dishes that honor the cultures I’m learning more about each day rather than pine away for what I miss.

We have red beans cooked with annata with a side of grilled plantain and plenty of hot sauce or stewed chicken or red snapper in a lime and butter sauce with rice dotted with cilantro for dinner and for breakfast, fry jacks drizzled with local honey and scrambled eggs with chaya.

Soon, I may even make my own corn tortillas if I can get the ladies in the corner tortilla shack to give me a lesson.


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