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bhgfood: Barley-Beef Soup: Protein-packed beef and hearty...

Fri, 09 Nov 2012 15:58:27 +0400

bhgfood:

Barley-Beef Soup: Protein-packed beef and hearty vegetables make this soup a good-for-you dish.

foodiebooty: Toast with Sauteed Mushrooms, baby Spinach, Herbs...

Tue, 28 Aug 2012 17:38:30 +0400

foodiebooty:

Toast with Sauteed Mushrooms, baby Spinach, Herbs and Garlic, Topped with a Sunny Side up Egg

with recipe (link)

f0o0od: Avocado Fries

Tue, 28 Aug 2012 17:34:29 +0400

f0o0od:

Avocado Fries

Photo

Fri, 03 Aug 2012 12:11:40 +0400

food52: Genius Recipes’s Notes: A genius recipe from Alice...

Fri, 03 Aug 2012 12:10:44 +0400

food52:

Genius Recipes’s Notes: A genius recipe from Alice Waters’ 2007 cookbook The Art of Simple Food (via Alice Waters’ Ratatouille recipe from food52)

missminifer: Mackerel ceviche, horseradish cream, pickled...

Fri, 03 Aug 2012 12:04:53 +0400

missminifer:

Mackerel ceviche, horseradish cream, pickled cucumber and white radish

Another recipe from the Great British Chefs website. This was surprisingly easy to make - the hardest bit was skinning the mackerel. Then you just cube it into smallish dice, and mix with salt and lemon and lime juice. The mackerel obviously has to be absolutely fresh - look out for fish with shiny skin and bright, not sunken eyes. The white radishes (mooli) have a lovely crunchy texture, you should be able to find them in your local Chinese supermarket.

fooodelicious: Half shrimp half oyster Lo-boy @BB’s Cajun Cafe

Fri, 03 Aug 2012 11:58:43 +0400

fooodelicious:

Half shrimp half oyster Lo-boy @BB’s Cajun Cafe

tango-mango: Deep-fried squash blossoms Creating crispy, tender...

Tue, 31 Jul 2012 16:37:53 +0400

tango-mango:

Deep-fried squash blossoms

Creating crispy, tender squash blossoms stuffed with a ricotta filling is tricky business. I would never say it’s not worth the work, but if you make them, choose your recipients well. They need to be people who love you and appreciate your know-how and your effort.

A squash blossom’s life span is one day. It blooms in the morning and by mid-day it has closed and is beginning to die. The first time I made these I made the mistake of assuming that the dozens I saw blooming in the garden at 10:00am were going to still be fresh and happy at 4:00pm. Therefore, when I returned to the garden to cut them for dinner, they appeared to be gone! Close inspection revealed that they were there alright, but those perky flowers had transitioned into closed, damp blossoms that were beginning to shrivel. I made the best of them, but it was sort of like working with wet tissue paper that tore easily.

There are male and female blossoms of a squash plant. The male blossoms grow independently from the fruit, which sort of makes sense. (They don’t have a squash attached to them.) I find them easier to use because you can cut them with a couple of inches of stem attached and they tend to stay fresh a little longer. If you use the male flower, reach into it and pop off the stamen before you fill it.

So this process begins by picking open blossoms no later than 10:00am. (You can use crookneck or zucchini blossoms.) Carefully lay them on a large tray and put them in the refrigerator until you need them.

In the meantime, mix all your filling ingredients together in a bowl. I’ve found that my favorite filling is the same one I use for lasagna or stuffed pasta shells. You can prepare the filling ahead of time and keep it in your refrigerator until you’re ready. (Filling ingredients are listed below.)

When ready, gently rinse your blossoms in cold water and shake to remove excess water. Pat dry. If using male blossoms, trim stems off and remove stamens.

Fill each blossom with about a tablespoon of filling. You can spoon this in, but this process is much easier if you pipe it in with pastry bag, because it forces the filling into the bottom of the blossom. Gently twist the top of the flower to close the package.

Heat a couple of inches of oil to 325-350 degrees F for deep fat frying.

While oil is heating, mix up your batter. (Batter ingredients are listed below.)

Dip the filled blossoms in the batter and coat completely.

Gently drop blossoms into the hot oil and cook several minutes until golden brown on the bottom. Turn over and cook other side. This doesn’t take too long, but you want to be sure the filling gets nice and hot inside. Remove from pan with a slotted spoon and let drain on paper towels. Repeat until all squash blossoms are cooked.

Serve as is with a sprinkle of kosher salt, or better yet, with a simple marinara sauce

Mix all filling ingredients together in a bowl and refrigerate until ready to use:

1 pound ricotta cheese

1/2 cup shredded mozzarella cheese

1/4 cup shredded Parmesan cheese

1 egg, lightly beaten

1 teaspoon dried basil, or 1 tablespoon fresh basil, chopped fine

1/2 teaspoon salt

Fresh ground pepper

Approximately 5 ounces frozen spinach, thawed with moisture squeezed out

Just before needed, mix all batter ingredients together in a shallow bowl:

1/3 cup shredded Parmesan cheese

1/2 teaspoon salt

1 cup flour

1 cup cold club soda or seltzer water

tango-mango: Deep-fried squash blossoms with marinara sauce How...

Tue, 31 Jul 2012 16:37:15 +0400

tango-mango:

Deep-fried squash blossoms with marinara sauce

How to make deep-fried squash blossoms

Marinara sauce recipe

Food wasted by consumers in high-income countries (222 million tons) is roughly equal to the entire food production of sub-Saharan Africa (230 million tons).

Wed, 20 Jun 2012 07:27:01 +0400

Food wasted by consumers in high-income countries (222 million tons) is roughly equal to the entire food production of sub-Saharan Africa (230 million tons).

paresatbp: PINASarap: Judy Ann’s Crispy Pata from Jamicos...

Fri, 15 Jun 2012 15:38:07 +0400

paresatbp:

PINASarap: Judy Ann’s Crispy Pata from Jamicos Restaurant.

Walking in the streets of Malabon with my fellow bloggers from tumblr, we stopped by Jamicos restaurant to have our lunch and try out their popular Crispy pata. Many other food bloggers said that this is really a must-try on our trip to Malabon, aside from their Pancit Malabon and Dolor’s kakanin.

We ordered their Jumbo size Crispy Pata priced at 450 pesos, which is not bad at all and it is good for 10-12 persons. It was scrumptious! To all extent of deliciousness, it was perfectly cooked, the meat was still steaming when it got to the table. The skin was crunchy, which I really like (well, we all do when it comes to crispy pata) and the meat was juicy.

The taste of it was very refreshing, you won’t get tired of munching. Hindi nakakaumay! Maybe because of the pickled vegetables and the water where all the pickled veggies were put into. It has a mild tangy taste.

This is surely one of Malabon’s greatest food find.

Jamicos restaurant is located at 201 Gen. Luna St. Malabon City

You can contact them here 281-4193 (You can order through phone and just pick up and pay at the restaurant)

Lula #14 S/S 2012

Fri, 15 Jun 2012 15:37:07 +0400

Lula #14 S/S 2012

skeptv: Naked Science : Storm Worlds Some of the wildest...

Sat, 09 Jun 2012 17:30:27 +0400

skeptv:

Naked Science : Storm Worlds

Some of the wildest weather in the universe rages in outer space. What would happen if it came down to earth?

Play Time: 46:01

vegenista: Mango Butter, Mustard & Champagne Glazed...

Fri, 06 Apr 2012 13:00:59 +0400

vegenista:

Mango Butter, Mustard & Champagne Glazed Tofu

I am so excited to share this latest creation with you! Stay tuned for the recipe & inspiration behind it, coming soon!

f-word: seared diver scallops & baked eggs photo by a * b

Fri, 06 Apr 2012 12:58:39 +0400

f-word:

seared diver scallops & baked eggs

photo by a * b

Damn Delicious: Orange Beef and Broccoli

Mon, 02 Apr 2012 14:00:17 +0400

Damn Delicious: Orange Beef and Broccoli:

damndelicious:

Before I get into this AH-MAZING homemade Chinese takeout dish, let’s talk about the weekend. Anyone do anything fun? It’s so annoying as to how the weekends come and go so incredibly quickly. I swear, one minute it’s Friday, the next I’m in bed on Sunday night, getting ready for the dreaded…

photoblogged: Slow Cooker Asian Style Pork - First Way: Over...

Sat, 31 Mar 2012 08:58:56 +0400

photoblogged:

Slow Cooker Asian Style Pork - First Way: Over Egg Noodles with Spinach, Mushrooms, and Onions

Okay, so I needed a sort of cost efficient meal that would last at least 3 days. So I decided on a slow cooker pork recipe because I can use the shredded pork over a course of like four days and do something different with it each day. I came across a recipe that I really liked that inspired this idea. My inspiration came from SkinnyTaste once again. Then because I couldn’t find a five spice blend at my normal grocery store (I didn’t want to go to the Asian grocery store), I ventured off onto Google to find a different Asian flavored slow cooker pork recipe hoping to come across something that didn’t include five spice. I wasn’t that successful but this second recipe did wow me and I love these flavors so I decided to use this recipe (minus the five spice blend) and incorporated how SkinnyTaste puts her meal together.

I wasn’t surprised that this dish was going to be pure gold! As soon as I came home from work, I didn’t even need to imagine how delicious this would be, the smell alone was awesome! It was freaking yummy! Try it out!

Recipe for the sauce I ended up using found on the MyRecipes website my changes or adaptations are italicized.

Ingredients

1/4 cup low-sodium soy sauce (I ran out of normal soy sauce so I used what I had which was a Mushroom Flavored Dark Soy Sauce)

1/4 cup hoisin sauce

3 tablespoons ketchup

3 tablespoons honey

2 teaspoons bottled minced garlic

2 teaspoons grated peeled fresh ginger

1 teaspoon dark sesame oil (allergic to sesames so opted out of this)

1/2 teaspoon five-spice powder (didn’t have any on hand, opted out of this too)

2 pounds boneless Boston butt pork roast, trimmed

1/2 cup fat-free, less-sodium chicken broth

Additional items for this specific meal: whole wheat egg noodles, handfuls of fresh spinach, one red onion, 8oz of mushrooms, and of course Sriracha

Directions

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally. I didn’t have time to marinate, so I just seared the pork on all sides in a skillet (method from SkinnyTaste) and created the sauce mixture and put the pork and the mixture into the crock pot all at once.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours. Again, this was very last minute, so I cooked this on high for 4 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

This next part I used SkinnyTaste’s recipe for inspiration and for what to do with the veggies.

I removed the pork from the slow cooker and let it rest in foil. I put an 8oz container of baby bella mushrooms into the slow cooker along with sliced red onions. I let this cook on high for 20 minutes while I shredded the pork.

I cooked two servings of whole wheat egg noodles and right before draining the egg noodles I put a few handfuls of spinach in and cooked it for a few seconds. I then took some of the egg noodles/spinach and tossed it in with a bit of sauce from the slow cooker to get a good coating.

I topped the egg noodles/spinach with the shredded pork, the mushrooms/onions, and garnished with scallions and sriracha!

49thparallelblues: :)

Sat, 31 Mar 2012 08:56:01 +0400

49thparallelblues:

:)

daybite: Vitamin C – The most important Vitamin to your...

Fri, 30 Mar 2012 14:52:26 +0400

daybite:

Vitamin C – The most important Vitamin to your diet

Vitamin C is one of, it not the most important Vitamin that we have in our daily consumptions. It provides so many great things for our body, that it hard to believe anyone would not want to take advantage of its benefits.

The Health Benefits of Vitamin C

Vitamin C is known for a long time. It was noted that a shortage of fresh fruits and vegetables caused scurvy in sailors. Then it is associated with a lack of vitamin C.

Vitamin C is essential for the formation of collagen – the main component of skin, connective tissue and cartilage, so they are reliant mainly on the proper supply of this vitamin in the body.
Vitamin C is the most important vitamin for the immune system. It has antioxidant effects, that is protects cells against free radicals, and thus exhibits antitumor activity.

Vitamin C deficiency leads to disruption of the immune system to infection and the effect of certain toxins. High levels of vitamin C in the body helps to create the maximum in the liver glycogen stores and enhance the detoxification function. This is of great importance in all parasitic infections (fungi, bacteria, heartworm), in poisoning the body with toxins or chemicals for all types of viral hepatitis.
Vitamin C has protective properties against many toxic substances: lead, carbon disulfide, aniline and other

Vitamin C is water soluble vitamins and therefore is less stable in the food more easily killed during cooking and processing, so you should still provide the body with it. In some situations it is desirable to supplement with vitamin C. Increased body temperature may increase the need for this vitamin.

Vitamin C is especially needed in the autumn and winter

Functions of Vitamin C:

Relieves cold symptoms and shorten the illness, but it does not protect against

Impact on tissue growth

Protects against scurvy

Greater absorption of manganese, and reduces the toxicity of selenium and copper

Increases resistance in diabetics and regulates blood glucose levels

Involved in the formation of fats and proteins

Take part in the conversion of tryptophan to serotonin, a hormone “good mood”

Perfect for people with allergies and asthma as an inflammatory

Protects against stress

Participate in the regeneration of vitamin E

Vitamin C helps in absorption of iron, manganese, and reduces the toxicity of selenium, copper, vanadium, cobalt and mercury

Reduces the amount of selenium and copper

Calcium and manganese, reduce the excretion of vitamin C in urine

Runs antiallergic

Accelerates wound healing

Protect against carcinogens

Has a significant role in cellular respiration

Create collagen, cartilage and bone

Is an activator of many enzymes

Involved in the synthesis of adrenal hormones

Stimulates the maturation of red blood cells

Neutralizes the harmful effects of free radicals

Plays a large role in the activation of the vitamin B9 (folic acid)

Contribute to the production of antibodies

Strengthens the immune system

Increases resistance to infectious diseases

Lowers cholesterol, improves physical fitness

According to the latest scientific discoveries, a diet rich in vitamin C slows the aging process and the appearance of wrinkles

Use of higher than recommended doses of vitamin C during pregnancy can be harmful to the fetus, but is not confirmed in clinical trials

Where to Find Vitamin C

Excellent sources are both citrus fruits (lemons, oranges, grapefruit), kiwi, melons, pineapples, and the native black and red currants, strawberries, elderberries, raspberries, blackberries. It is her lot in Brussel sprouts, cabbage, cauliflower, turnip, onions, spinach, broccoli, green peas, kohlrabi, asparagus. There are also apples, soybeans, potatoes, tomatoes and artichokes.

thisblogisntaboutoreos: 7 Good Foods to Improve...

Thu, 22 Mar 2012 16:43:49 +0400

thisblogisntaboutoreos:

7 Good Foods to Improve Moods

Stressed: Eat Chocolate (particularly dark chocolate)

the Journal of Proteome Research, found that eating just a smidge of dark chocolate (about 1.4 ounces) has the power to lower the stress hormones cortisol and catecholamines in the body, reducing your anxiety and giving you a better chance to get the job done

Sluggish: Have a Spinach Salad

Eat folate-rich foods like spinach and other leafy green vegetables as well as potatoes, fortified breads and cereals, beans, peas and mushrooms.

Cranky: Eat an Apple with Peanut Butter

Crankiness can be a sign that your body needs fuel. Just be sure to refuel the right way: with foods that don’t leave you with a blood sugar crash an hour later, setting the crankiness cycle in motion all over again.

Carbohydrates are a great source of energy that quickly burns out. Adding some fat or protein will slow the digestion process, causing your sugar and energy levels to remain stable for a longer amount of time

Anxious: Eat a Salmon Burger

Salmon is one of the richest sources of omega-3 fatty acids, a nutrient that may help tame your anxiety.

Dr. Ilardi says it’s best to stick with fish: “The specific form of omega-3 that most strongly boosts mood is found most abundantly in coldwater fish such as salmon, herring, sardines and mackerel.”

Angry: Sip Green Tea

Green tea contains theanine, which calms you and helps you maintain clear concentration and focus

Sad: Eat Whole Grain Cereal with Low fat Milk

Vitamin D helps in the production of serotonin. Serotonin is a neurotransmitter known as the “feel-good hormone”.

If you’re low on vitamin D, you may be affecting your body’s ability to stabilize your mood and reduce feelings of depression. To boost your intake of vitamin D, turn to lowfat fortified milk, fortified cereals or mushrooms.

PMS: Eat an Egg-Salad Sandwich

If your go-to PMS meal usually comes in the form of comfort food (mac ’n’ cheese, potato chips, ice cream) consider making an egg-salad sandwich instead. In the days before your period, it’s normal for women to begin craving carbohydrates. Carbs help your body boost its serotonin levels, in turn helping you improve your mood.

Opt for whole grains, such as whole-wheat bread, and for extra PMS-zapping strength, pair them with tryptophan-rich protein such as eggs, sunflower seeds or turkey, which may enhance the release of serotonin.
Tip: Cut the mayo and mix your diced hard-cooked eggs with a teaspoon of fat-free or lowfat plain Greek yogurt and half a teaspoon of whole-grain Dijon mustard.

Read more: Foods to Improve Moods - Healthy Living Tips at WomansDay.com - Woman’s Day