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experiences and viewpoint as my day unfolds

Archives for food corner category

If you have trouble getting your family to eat vegetables, the problem may be in your cooking method. Vegetables that are cooked to be tender and vibrant with color can look more appetizing – and possibly even taste better – than those that are mushy and pale. Blanching is a method of cooking vegetables quickly in boiling water, and it helps the vegetables to stay crisp and pop with their original color. Blanched vegetables can be eaten right away or frozen for later use.

  • Wash your vegetables under cool running water in the sink. Peel any vegetables that need to be peeled, such as carrots. Remove the leaves from vegetables like cauliflower. Bell peppers and other similar vegetables should be cored. Cut the stems off of broccoli and mushrooms. Chop all vegetables into chunks that are slightly larger than bite size.
  • Fill a pot that is large enough to hold all of the vegetables that you will be cooking with water. Bring the water to a boil over high heat.
  • Place ice cubes and cold water into a large bowl to use as an ice bath for the vegetables. The ice bath is used after the vegetables are cooked in the boiling water to stop the vegetables from cooking any further; since the temperature of the vegetables is raised while they are in the boiling water, they will continue to cook once they are removed from the stove, resulting in mushy and pale vegetables.
  • Submerge the vegetables into the boiling water. Cook the vegetables in the boiling water for two to five minutes, depending on the exact type of vegetables you are using. For example, cauliflower, broccoli and whole mushrooms take four minutes to blanch, carrots take three-and-a-half minutes and sliced bell peppers should be blanched for two minutes. Read more… »

ways of preparing tomatoes

Eaten ripe and sun-warm from the garden, a tomato is a flavorful, juicy, vitamin-packed orb of instant gratification. The simplest way to enjoy them is sliced, sprinkled with salt, pepper, olive oil, and balsamic vinegar, and garnished with basil. Try some of the following ideas:

  • Add thin-sliced fresh tomatoes to freshen up store-prepared or frozen pizza.
  • Toss cooked, frozen ravioli with chopped fresh tomatoes and garlic instead of bottled sauce.
  • Stuff tomatoes with store-bought tuna, chicken or shrimp salad.
  • Add diced tomatoes to ready-made potato salad or coleslaw.
  • Layer sliced tomatoes with prepared pesto sauce and mozzarella cheese.
  • Top prepared macaroni and cheese or baked ziti with tomato slices before reheating.
  • Toss fresh tomato wedges with grilled or steamed vegetables from the deli.
  • Add tomato wedges to stir-fried Chinese pork or vegetable dishes.
  • Top grilled chicken breasts with chopped tomatoes mixed with sliced olives and grated Parmesan.

I’m a great fan of tempura

Before lunch time, we head out to the nearest grocery store to buy ingredients we need for shrimp tempura. I’ve been a great fan of this dish that’s why I always want to try it. Actually, I already made one before like a month ago and it was perfect. I only followed the recipe I found in the web, which I will share at the end of this post.

Today is the second time I made the dish. I feel so confident that I can make it perfect without the need of looking at my recipe book. However, I made a big mistake. I made a lousy looking food even if it tastes perfect. I guess I mess up in making the batter. Well, I still eat it since it’s a waste to throw it away. Plus, I intentionally make it because it contains fewer calories, I guess. I’m on a diet and eating sea food is the perfect food to fill up my tummy.

Speaking of diet, I’ve been dieting for almost two months now. But, my appetite the past few days is at the optimum. I can’t stop munching whatever food I can see in the fridge. That’s why I’m considering using appetite suppressants like phentermine. Hopefully I can control this feeling before I’m going to hurt my new size.

So, there it goes. Like I said earlier, I will share you the recipe of tempura I found in the web a month ago. Here it is. Read more… »

It’s unavoidable to have left overs most of the time. No matter how I try to cook less, I frequently end up having more. That’s why hubby is complaining about wasting our food. I try to put them in the fridge so I can use it next time. But, those will turn out to end in trash or as food for stray cats. Doing so hurts me because I know there are lots of hungry people out there. And I am just wasting my blessings by letting my food spoil and throwing them away. I can’t keep them fresh even if I put them in a container.

But, this morning I discovered these always fresh containers made of environmentally-friendly materials that help absorb and remove harmful ethylene gases that speed up the aging process and deterioration of your favorite edibles. It can keep food fresh like Fruits, veggies, cheese, bread, meats, and sauces for weeks longer than those stored in standard plastic containers. I am happy about the discovery of this container. I can’t wait to get my hands to these babies.

Breakfast that takes the pressure off

Want more from your first meal of the day? Adding certain foods to your plate, bowl or baggie can lower your blood pressure. Here’s how:

  • Sprinkle flaxseed on your cereal. Your whole-grain cereal lowers blood pressure, and ground flaxseeds contain alpha-linolenic acid, a nutrient that relaxes blood vessels.
  • Stir chopped walnuts into oatmeal. These are loaded with ALA, and their protein and healthy fat profile pushes blood sugar, blood pressure and lousy (LDL) cholesterol down.
  • Whip berries into your smoothie. One study recorded a seven-point dip in systolic (the top number) pressure from a daily dose of berries.
  • Toss a tomato onto your egg-white omelet. The lycopene in cooked tomatoes has a talent for tamping down blood pressure.
  • Grab a yogurt. Making nonfat, no-sugar-added dairy products such as yogurt a regular part of your diet can reduce hypertension risk by 30 percent. By Michael Roizen, MD and Mehmet Oz, M.D of Houston Chronicle.

Mmm, It’s a bright Monday morning and I am craving for a Pork Asado. I don’t know the English term or it is already an English word. Anyway, when I look at the fridge I feel so happy to see pork. So, I instantly check the web for the rest of the recipe and here it goes.

Pork Asado

  • 1 kilo pork
  • 2 large potatoes, peeled and divided into 6
  • 1 large onion, peeled and cut into cubes
  • 1 head garlic, minced and chopped
  • 1 tsp. black pepper
  • 3 cup native vinegar
  • 4 tbsp. cooking lard
  • 1 tbsp. salt
  • 1 pc. bay leaf
  • 2 tbsp. soy sauce
  • 2 red and green sweet pepper, cut into slices
  • 4 tbsp. achuete juice
  • 4 medium-sized tomatoes, cut into small pieces

How to cook pork asado:

* Place the pork in a saucepan and add vinegar, pepper and 1/2 clove of garlic. Later, add the salt, bay leaf and soy sauce. Allow it to boil for 2 minutes.

* Add 2 cups water and let boil until pork is tender. Fry the potatoes until golden brown, then set aside. Saute garlic, onion, and tomatoes, then add pork mixture, potatoes, and red and green sweet pepper and athlete juice, to the mixture and cook until done. Serve hot. Good for 10 persons.

Unluckily, I don’t have the other ingredients and I am not so good in cooking so using other ingredients as an alternative isn’t really a good thing because there is a possibility that I will just blow off everything. Anyway, to give in to my cravings, I rushed to the nearest Dimsum diner. There I order Pork Asado and other dimsum meal. End of the story. I am now satisfied and can sleep well. Heheheh