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wakeuphealthy · 6 years

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11 Women Who Hate To Cook Share Their Go-To Weeknight Meals

To discover the hack-packed, low-lift recipes that keep the cooking-averse satisfied, we asked millennial women who hate to cook to share their go-to weeknight meals. Ahead, you'll find our favorite responses. These meals could inspire even those who enjoy cooking because, let's face it, we all have nights when we don't have the energy to spend too much time in the kitchen.

Spinach, sausage, mushroom, white bean sauté

Occupation: Writer Age: 41 City: Portland

Why do you like this meal? It's easy to prep, has a quick cook time, and contains solid protein and veg.

What is the recipe for this meal? 1 pound bulk chicken sausage 1 can cannelini beans 1 cup fresh spinach, coarsely chopped 1 cup mushrooms, diced 1/2 cup onion, diced 2+ cloves of garlic, diced Crumble and brown chicken sausage in pan, along with onions and garlic. Add spinach and mushrooms and cook until al dente. Add beans and spices to taste. Simmer for 10 minutes before serving.

Where did this recipe come from? It's a quick recipe my ex (a chef) threw together.

Pimped-out Top Ramen

Occupation: Social media specialist in digital marketing Age: 29 City: Los Angeles, CA

Why do you like this meal? It's always good and you add whatever you have in your fridge.

What is the recipe for this meal? Top Ramen Packet (shrimp, chicken, or really any flavor), a teaspoon of butter, cheese (sliced preferably), salt, pepper, green onion, Sriracha, spam (if you have it), seaweed flakes or seaweed, and an egg.

Where did this recipe come from? My grandma would always add an egg to my top ramen when I was a kid, and all the other additions have been from whatever I had in the kitchen. Butter was a tip from Kylie Jenner. Cheese is my newest addition and it's sooooo good. It makes it creamy.

Rice, tofu, and veggies

Occupation: Graduate student Age: 22 City: Bethlehem, PA

Why do you like this meal? It's easy, quick, vegan, and healthy.

What is the recipe for this meal? Frozen steam bags of any vegetables (I usually use peas, corn, carrots, green beans, and mix them together in a bigger bowl) Frozen steam bag of brown rice (take as much as needed of rice and veggies for one meal and save the rest in the fridge) Firm tofu, sliced into small squares, seasoned with black pepper and nutritional yeast Mix a serving of rice, tofu, and veggies together in a bowl Flax and sesame seeds sprinkled on top

Where did this recipe come from? It's my own creation.

"Poor Man's Dirty Rice"

Occupation: Librarian Age: 23 City: Boise, ID

Why do you like this meal? It's super quick, simple, and really flexible.

What is the recipe for this meal? Cauliflower rice, ground meat, and salsa. I usually use two bags of rice and cook those in a pan. In a separate pan, I will cook some ground meat — usually turkey or beef, but it can be anything. Then, when both are cooked, I mix them in a pan and add a few tablespoons of salsa, a little salt and pepper, and maybe some garlic powder.

Where did this recipe come from? It's a family recipe.

Scrambled eggs and veggies with cheese

Occupation: Journalist Age: 22 City: Davenport, IA

Why do you like this meal? It's super cheap and reasonably healthy, especially since I go so heavy on the veggies. I'm trying to limit my meat intake and most of my attempts to meal prep vegetables have ranged from mediocre to sad, so I also appreciate that it's fast enough to make fresh each time.

What is the recipe for this meal? Two eggs, whatever chopped vegetables you wants (I like kale and tomatoes, a Brussels sprouts slaw I buy pre-cut, or even butternut squash), fresh (or not) herbs, and cheese. If the vegetables are hard, cook those first, otherwise scramble the eggs and add the vegetables at the same time. Add the herbs or any other greens and cheese toward the end. Lately, I've been using smoked cheddar with parsley or Brie and rosemary. I usually try to have an equal amount of vegetables and eggs, but the texture is definitely better with more egg than roughage. I'll add toast or an extra egg if I'm especially hungry.

Where did this recipe come from? It's really just scrambled eggs.

Cilantro-lime rice with chicken apple sausage

Occupation: Graduate student Age: 23 City: Orange County, CA

Why do you like this meal? Super easy and lasts for about three days.

What is the recipe for this meal? Cook cilantro lime rice packet from target, cook chicken apple sausage, then mix together!

Where did this recipe come from? I came up with it through sheer desperation of something easy and lots of time roaming around Target.

Soy chorizo burrito

Occupation: Graphic designer Age: 22 City: Washington, D.C.

Why do you like this meal? It's packed full of protein, is quick to make, can be eaten warm or cool, is easy to store for later or meal prep, and contains simple ingredients.

What is the recipe for this meal? Half a link of soy chorizo (from Trader Joe's), 1 egg, 1 flour tortilla, 1 cup of mashed avocado, olive oil, hot sauce for taste (I prefer the Mexican Valentina brand).

Where did this recipe come from? My boyfriend is Costa Rican, and he makes burritos that are to die for. Since I don't eat a lot of meat, this is an adaptation from what he makes.

Spaghetti with a green salad

Occupation: Temporary receptionist Age: 25 City: Vancouver, British Columbia

Why do you like this meal? It is relatively easy to make and there is enough pasta for at least two other meals.

What is the recipe for this meal? Boil water; start cooking extra lean ground beef until completely brown; add dry pasta to boiling water and cook for 8 minutes, occasionally stirring; add tomato sauce to the cooked ground beef. When the pasta is al dente, you can drain the water and put the pasta in a strainer. Prepare a green salad to go with the spaghetti dinner.

Where did this recipe come from? It is a family recipe but I am sure there are many online recipes for spaghetti.

Rice and chicken with sauce

Occupation: Teacher Age: 28 City: Dallas, TX

Why do you like this meal? It's incredibly easy to make, balanced, and fast. Almost every part can be store bought, so the only thing left to do is heat it up.

What is the recipe for this meal? There are several options for the rice. I'm Korean, so I like a sticky rice. There are companies who sell a microwaveable bowl of rice - that's the easiest way. You can also, of course, just make rice (easy, but time-consuming). Two cups of water per one cup of rice.

The chicken can either be mixed in with the rice or eaten separately. Take some diced chicken (whenever I buy chicken I dice it and separate it into different Ziploc bags, so they're easy to freeze and thaw as needed) and put them in a pan. Optional: before putting them in a frying pan, cover with flour. This will make them crispy. I put flour in a bowl and toss the chicken around in it. I'm sure you could add egg and whatnot, but this is the easiest way. Once that's done, I heat up some oil in a frying pan and then add in the chicken (if there's flour I try to use a little more oil so it can "fry").

Once the chicken is fully cooked, I add in store-bought General Tso sauce mixed with water, about a 1:1 ratio. Target carries several kinds of General Tso sauce, as does any other grocery store I've looked into. The Panda Express brand is one of my favorites. Once the sauce and water are in there, I swirl everything around to mix and let the sauce simmer. I wait until most of the water has evaporated and the sauce is thick. At this point, you can add in the rice. Add a little more sauce as desired and serve!

Where did this recipe come from? It mostly came from a love of Chinese takeout, rice, and easy dinners.

Mashed cauliflower and tofurkey Italian sausage

Occupation: International PR Age: 26 City: Brooklyn, NY

Why do you like this meal? It's super easy, quick, and relatively healthy.

What is the recipe for this meal? Mashed Cauliflower: 2 Tablespoons of butter 1 bag of frozen riced cauliflower or medium head of cauliflower 1 cup water 2-3 cloves of garlic 1/2 teaspoon salt Pepper to taste Directions: Add butter and finely chopped garlic gloves in a 4 quart pot over medium-high heat and add cauliflower once the butter is almost melted. Sauté cauliflower for 3-5 minutes until it becomes a little lighter in color. Add in the water and bring to a boil. Once boiling, cover the pot and cook about 10 minutes. Reserve 1/8 of a cup of the cooking liquid and drain the remainder. Purée the cauliflower with food processor or hand blender.

Veggie Italian Tofurkey Sausage: Heat one link with olive oil over medium heat for about 10 minutes.

Where did this recipe come from? I adapted the mashed cauliflower from a couple of recipes.

Instant noodles with all the (some) trimmings

Occupation: Journalist Age: 30 City: London, England

Why do you like this meal? It's balanced, tastes great, and ridiculously easy.

What is the recipe for this meal? Chop up some vegetables like peppers, broccoli, pak choi, Chinese leaf. Boil water on the stove, add vegetables and a protein like eggs, prawns, or chicken. Once the vegetables and protein are almost cooked, add a packet of quality, authentic instant noodles like Mama, Indomie or NongShim to the pot, with all their accompanying seasonings. Once everything has been cooked to your desired texture (I would recommend al dente noodles over soggy noodles), you're done. You can vary the proportions of noodles, vegetables, and protein according to your dietary needs.

Where did this recipe come from? I learned it from family

https://www.yahoo.com/lifestyle/11-women-hate-cook-share-200500925.html

#recipes #easy meals #cooking #dinner #dinners #meal prep #easy recipes #family meals #health #healthy #nutrition #fitness #school #food #food prep #quick recipes #quick cooking

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nataliewilletts · 2 years

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Veggie stock is in the pot! This broth is made from veggie scraps saved in a freezer tub, added to every time we produce veggie scraps over the last couple of weeks. The beauty of this recipe is that it's not an exact science - we just chuck in any old veggies as long as they're not mouldy. This time around, we used: - Pak choi hearts, - Carrot peel, - Garlic cloves which were brown in places, so weren't good enough for garlic confit, but were still too good to throw away, - Garlic peel that wouldn't blend into a powder, - Red & White Onion stems, - Spring Onion stems & limp green bits, - Celery ends & hearts, - Cucumber ends, - Red Pepper middle/seeds. A decent sprinkle of salt is needed as a preservative and to help the nutrients from the veggies leach into the boiling water. Boil for 45 mins to an hour. Strain the boiled veggies through a colander, pressing as much water out of the veggies as possible. Refrigerate the broth in a sealed jar for up to 1 week, or freeze it indefinitely as stock cubes in an ice cube tray. Mixing this broth with sesame oil, soy sauce, minced garlic & ginger makes for a fantastic ramen broth! #ramen #foodie #nowaste #veggie #veggiefood #nowastefood #nofoodwaste #nowastedfood #broth #reducewaste #reducefoodwaste #recipe #foodwaste #eco #ecofriendlyliving #ecofriendly #ecoconsciousliving #ecoliving #ecoconscious #mindfulliving #mindbodysoul (at Manchester, United Kingdom) https://www.instagram.com/p/Ceb57UzLBoG/?igshid=NGJjMDIxMWI=

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lafrenchvegan · 4 years

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RAMEN & MISO GLAZED VEGGIES wow wow wow - this is a showstopper ! i’m sooo happy i made this ! & it was actually so simple ! i used @minimalistbaker’s recipe !! truly a beautiful beautiful dish - the broth is full of flavor with ginger, garlic, sesame oil, dried mushrooms, tamari & miso. the veggies are all different textures: seared pak choy with a miso glaze & baked carrots with that same miso glaze & raw spring onions !!! this is the meal of dreams, it truly is ! i am working on making my posts easier to save if you want to reproduce the recipe - please bare with me !!! love you, love the world, love this dish ahaha #lafrenchvegan #lafrenchvegansoups (à London, Islington) https://www.instagram.com/p/B7GZYoPpUGb/?igshid=h3pgc0vxnjv1

#lafrenchvegan #lafrenchvegansoups

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sashagilljournalist · 5 years

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Review: Veganuary at Banana Tree

The annual month-long celebration of veganism is upon us – Veganuary. As someone who made the decision to eschew animal products seven years ago, I rejoice every time January rolls around. Supermarkets bring out sandwiches which aren’t stuffed with the uninspiring falafel-hummus combination, restaurants reinvent their vegan offerings (gone are the days of ‘house-salad-but-will-you-hold-the-cheese’). The bourgeoning population of vegans has demanded better food options, and boy, did they deliver this year. First stop – Banana Tree.

When Banana Tree reached out to me to review their vegan menu, I was absolutely thrilled. I have been to their Oxford branch several times, lured in by the promise of authentic Indochinese food. Almost half of the menu is, or can be made, vegan, so needless to say I was already thoroughly infatuated. We popped in for lunch on a Friday and were pleasantly greeted, and my request for a seat with better lighting for photography was politely accommodated (I know, I am that person).

It was difficult to narrow down what we wanted to eat from their vegan options. Seven years as a vegan has left me entirely incapable of making a choice when there are more than three things on the menu that I can eat. But we eventually did come to a decision, and agreed to share the mains and sides between us, tapas-style, so we could each get a proper serving of everything. And while I regret not getting one of everything on the menu, I will take it as an excuse to go back. Stat.

First, Banana Tree’s exclusive Veganuary special – the Pak Choi Noodle Soup. I am a noodle soup aficionado. I adore them all – pho, ramen, wonton noodles, laksa (Banana Tree has a version of this, and I promise you, it is glorious), even minestrone when it is studded with curls of macaroni. Banana Tree’s new noodle offering packs a punch. The broth is intensely flavourful, and is almost as magnificent on the nose as it is in the mouth, throwing notes of citrus into the air. Resting just below the surface of the golden broth are nests of rice noodles (which are, in my opinion, the best noodles to deploy in an Asian-style broth because of how liquid clings to it). Tofu puffs, spongey and saturated with the soup, bob happily in the broth. I must admit that I am not the biggest fan of pak choi, but when it was left to languish in the soup, it wilted ever so slightly and took on a lot of flavour – LIFE. CHANGING.

I vehemently believe that there is no dish on earth which cannot be enhanced with a crowning of crispy shallots, and Banana Tree’s noodle soup is no different. If I were on BBC’s desert island discs (dreaming big), crispy shallots would be my luxury. No question about it. I will be going back for another round of this, and I urge you to do the same. Be quick though, it is making only an ephemeral appearance on the menu this January.

I mopped the plate up with utter fervour, which considering how stuffed I already was, is a testament to its deliciousness

The other main we picked was their Thai green curry, invigorated with lemongrass and tendrils of bamboo. It came served with a perfect dome of jasmine rice. I mopped the plate up with utter fervour, which considering how stuffed I already was, is a testament to its deliciousness. A little serving of house salad, with a crisp clarity of flavour, provided that well-needed brightness to counteract the silky curry. Can someone please get me the recipe for that dressing? It was phenomenal. The final embellishment to the dish was a side of Asian crackers. And while they looked magnificent, glossy and speckled with black sesame seeds, they proved disappointing otherwise. I found them far too hard and rather bland. I assume this was their way of substituting the traditional prawn crackers, the ones which cling to your tongue and taste like the underbelly of the ocean, but these vegan versions fell short.

I am a stickler for authenticity. As someone who grew up in Singapore, satay holds a particularly special place in my heart. Far too often, I have had vegan incarnations of this dish which bear only a passing resemblance to their Asian antecedent. Satay sauce isn’t made up of peanut butter and chilli paste! But Banana Tree’s satay sticks, and sauce, were perfect. So perfect that my dining partner, a self-confessed carnivore, asked the waiter to confirm they were vegan. If you aren’t a big fan of meat substitutes, perhaps this wouldn’t be your jam. But if you are a newbie vegan or even vegan-curious, this would be the ideal dish to cushion those meat-withdrawal symptoms.

The satay is served with ketupat, little bundles of compressed rice, as is traditional. For the uninitiated, ketupat are diamond-shaped cakes of rice, cocooned in interlocking coconut leaves. Banana trees’s version is a little simpler, avoiding the pomp and fuss of weaving the leaves., leaving them as little cylinders. I did notice, however, that they opted for glutinous rice rather than a regular medium-grain. I must admit that I rather preferred it. It was bouncy, chewy, and dangerously easy to eat too many of, especially when drowned in the satay sauce.

There is truly no better way I can envision eating broccoli.

Amidst all this delicious chaos, we needed something lighter. It was decided that we needed something more vegetal. After much umming and ahhing, we picked the edamame with garlic spiced salt, and their stir-fried broccoli. The edamame was, well, edamame. I felt like the garlic salt didn’t quite add much – and would have rather liked it to be a touch more punchy and salty. But perhaps my palette was spoilt and petulant after that transcendent noodle broth. The broccoli, however, was skyscrapingly tasty. And – my favourite bit – included the broccoli stems. Broccoli stems are a highly-underappreciated bit of vegetable in the culinary world. Why do people throw them away? Here, they were sliced into little discs and fried with the rest of the florets in a briny sauce. There is truly no better way I can envision eating broccoli.

Banana tree has a whole list of other vegan menu items for Veganuary participants, or indeed anyone who likes good Asian food. After all, don’t we all? I have tried some of their dishes on previous occasions and have never been disappointed (the monk fried noodles cures all ills). So, hop on down to George Street to fill your bellies – just remember to be good and hungry.

Disclaimer: I was offered a free meal at Banana Tree in exchange for my candour, all opinions expressed here are my own.

Originally Published in The Oxford Student, 17th Jan 2020

#food

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regulatethepriceoftea · 5 years

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Hi! This week I decided to get creative in a little different way. I am not a very good cook and there are only a few things that I can prepare well. It’s interesting how I fail in preparing the simplest meals but somehow excel at cooking or baking stuff you’d never thing a complete beginner like me could handle. I’d love to be a jack-of-all-trades, cooking included, so I decided to challenge myself a bit. I asked my sister for help and together we decided to try cooking our very own ramen!

As much as I would love to say that we followed one certain recipe, I have to admit that our ramen was just one big improv. After preparing the duck meat that was the base for our broth, we let it stir for over 9 hours and then proceeded to add some more ingredients such as mushrooms and vegetables. The process wasn’t interesting at all - what was the most fun was combining different toppings with the soup! We prepared a lot of toppings so everyone in our family could join. We have some vegetarians on board, so we fried some tofu and prepared lots of veggies such as beans, pak choi and bean sprouts. We also boiled eggs and cut up some leftover duck meat. Combining these ingredients was my favorite part. It was a lot of fun and it allowed me to create a portion that would satisfy my cravings!

The ramen didn’t exactly come through to be as good as we expected it to be and it actually tasted like something in between of rosół, a bowl of soya sauce and ramen, but oddly enough, I liked it. There were a number of things we could have done better, such as adding nori or opting for less soya sauce. I’m looking forward to give cooking ramen another shot with my sis!

#cas #creativity

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daddycoolschillisauce · 6 years

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Chicken & Fatalii Ramen . Give your ramen bowl a zesty kick with our Fatalii Attraction. . Ingredients: . • Half a chicken breast cooked and shredded. • 2 vermicelli nests. • 1 egg boiled and halved. • 2 generous servings of mixed greens; pak choi, spring onions and tenderstem broccoli. • Radish or Mooli to garnish. • Half a pint of chicken broth. • 2 tablespoons of Daddy Cool’s Fatalii Attraction. . Method: . • In a large saucepan gently heat the chicken broth, when it’s just simmering add the vermicelli nests and the broccoli and cook for 3 minutes, keep the heat low enough so the nests don’t start to come apart. . • Add the chicken and cook for a further 2 minutes to warm the chicken through. . • Place the greens into a generous sized bowl. . • Stir the Daddy Cool’s Fatalii Attraction through the stock. . • Lift out the nests and place into your serving bowl. . • Ladle the stock, with the chicken and broccoli over the greens. . • Top with the boiled egg and radish. . Recipe off our good friends @lottielarderandlifestyle 🌶❤️🤙 https://www.instagram.com/daddycoolspeppersauce/p/Buy1e2UhMaS/?utm_source=ig_tumblr_share&igshid=1ebtonnu44bc9

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healthbolt-blog · 6 years

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New Post has been published on Health bolt

New Post has been published on http://www.healthbolt.net/cooking/how-to-cook-bok-choy-healthy/

How To Cook Bok Choy Healthy

Contents

Simple healthy meals

Home cooked food delivery singapore

Key distinguishers;

Steamed bok choy

5. Add the chopped bok choy to the skillet when the oil is hot. Cook, stirring frequently with a spatula or wooden spoon, until the bok choy stems are tender but still retain some crispness. 6. Remove …

The George Mateljan Foundation is a not-for-profit foundation with no commercial interests or advertising. Our mission is to help you eat and cook the healthiest way for optimal health.

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From novice to expert, healthy to gourmet, we’ve got classes to suit all and can adapt to dietary or allergy requirements on request. How To cook instant noodles Healthy Make this loaded instant pot mac and Cheese Recipe right now! piping hot elbow macaroni swimming in creamy cheddar cheese sauce.sprinkled with buttery toasted golden breadcrumbs, smoky crispy bacon bits, and crunchy scallions. Indulge in this ultimate kid-friendly comfort food. Like a healthier and fresher version of instant ramen, these jar-noodles are a snap to make, and are assembled and cooked inside the container. 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Find healthy, delicious Bok Choy recipes including steamed bok choy, roasted Bok Choy and Bok Choy soufflé. Healthier recipes, from the food and nutrition experts at EatingWell.

Our goals are to eliminate grocery shopping during the week, minimize mid-week cooking, and maximize the viable permutations … Depending on your personal preferences, add to the salmon and bok choy …

Whatever your style, it can be nice to break up the routine every once in a while—and this month, we vote you do so with bok choy. If you’re already cooking with it on the reg, scroll down for new rec…

Preheat the oven to 375 degrees. Cut the green tops off of the bok choy (and save the rest for a soup or stir-fry). Sprinkle with olive oil. Flatten the leaves out on parchment paper. Bake for 10 minu…

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michel-nilles · 8 years

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Vegan dinner - Between Sea And Earth Ramen - Soup prepared with sweet potato noodles made of kelp, carrots, onions, mushrooms, garlic, spring onions, pak choi ginger and tofu flavored with a spicy veggie broth - tasty fully vegan ramen for Asian style food lovers #vegan #veganeats #vegancook #veganfoodporn #veganfood #foodtube #foodblogger #foodporn #veganism #veganlifestyle #foodspotting #foodismedicine #homecooking #cooking #plantbased #organicfood #vegetarian #easy2bvegan #vegans #veggies #crueltyfree #foodblog #weightloss #rawfood #rawvegan #fruits #vegetables #recipeoftheday #recipe #veganfoodlovers http://ift.tt/2ka6ZJc

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justenoughwellfed-blog · 7 years

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ethnic cuisines are healthy...until they come to ‘murica

About three years ago, I traveled with my family to Mexico City around the holidays. The weather was warm, the streets were ridiculously crowded and the art was breathtaking. What blew me away the most was the delicious food that was full of flavor! The tacos, the empanadas, the ceviches, the moles, ugh! It was all so good. Then I come back to NYC and I miss the vibrancy of authentic Mexican food and realize that Chipotle actually does suck (insert side-eye).

Are American tastebuds really that clueless to flavor? Yes, unfortunately. Thanks to our European predecessors, we’re a country obsessed with wheat, meat, and sugar because they’re delicious and filling. It’s not until those Europeans decided to invade foreign lands was when they realized their food was pretty boring. The Indians introduced new spices and herbal teas to the British, the Chinese showed the Italians noodles and the French stepped out of their culinary tradition when the Vietnamese ate pho soup.

In the age of Seamless, most Americans are exposed to ethnic cuisines in the form of a westernized chain restaurant like Qdoba and PF Chang’s. If you hardly travel around the country or the globe, you’d be ignorant enough to think that people of color eat the greasy and fatty foods you order after a round of drinks on a Friday night. We rarely eat that crap! Mexicans eat more than tacos and burritos and Chinese households do not serve kung pao chicken.

Also I hate to be the bearer of bad news but America is behind on wellness. Other cultures eat food for medicinal reasons but they make sure their shit tastes good. If you’re still stuck in the burrito/ramen/kung pao chicken vortex, here’s a list of other foods that you could try:

Adzuki beans (China) - High in folate, manganese and fiber, this small, red bean is used as a filling in Asian pastries or for ice cream flavoring.

Bok Choy (China) - Also known as pak choi, bok choy is a leafy green vegetable that can be eaten raw in salads or cooked in soups or stews. High in vitamin A and C.

Green Curry (Thailand) - A paste of various herbs and spices like lemongrass, green chilies, shallots, garlic and ginger that is used as a base for a curry sauce.

Pozole (Mexico) - A spicy soup made of various spices, chiles and hominy. Hominy is the grain that creates Southern grits

Fenugreek (Indian) - A popular spice used in seasoning poultry and curries. High in protein, dietary fiber and iron.

There’s nothing wrong with ordering a pizza or indulging in store-bought guacamole however exploring the world in your kitchen should be incorporated in your culinary habits. It not only saves money but it makes you a better global citizen too.

Sources:

https://www.drweil.com/diet-nutrition/cooking-cookware/cooking-with-adzuki-beans/

http://foodfacts.mercola.com/bok-choy.html

https://www.bbcgoodfood.com/recipes/1916652/green-curry-paste

#cuisine #ethinc #nutrition #wellness #patriotism #assimilation #authenticity #food #flavor #pizza

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katiezstorey93 · 8 years

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Weight Loss: Leptin Resistance Diet Secrets: 25 Proven Leptin Diet Recipes for Rapid Weight Loss, Health & Vitality (Delicious Meals & Recipes for Hormone … Weight Control, and Fat Loss Book 1)

Как не слиться после курса метана

Сауна, банька польза или вред для набора мышечной массы

Как набрать вес? Быстро набрать массу в домашних условиях. Что делать, если не можешь набрать вес?

Сколько можно скинуть (похудеть) на кефирной диете?

Почему качки пузатые? Почему у бодибилдеров выпирающие животы?

Как увеличить рост (подрасти)? Упражнения для увеличения роста

Сколько мышц веса можно набрать за месяц использования употребления гейнера Гейнер для роста мышечно

#Рост_мышц и боль. Биохимия роста мышц, дома, питание, на турнике, галилео без жира

Можно ли подрасти (вырасти) в высоту после 24?

Можно ли тренироваться при сахарном диабете? Возможны ли тренировки при сахарного диабета?

Amazon Price: N/A (as of January 19, 2017 1:53 pm – Particulars). Item costs and accessibility are correct by the day/period suggested and therefore are susceptible to change. Any accessibility and cost info shown at that time of purchase about the Amazon website may affect this product’s purchase.

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Как не слиться после курса метана

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greatfoodanddrinks · 8 years

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Beef & Sweet Pepper Stir Fry Recipe - Wok Asian cooking

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Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent; Central Asian and Middle Eastern.

"Asian cuisine" most often refers to East Asian (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the country's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded.The term Asian cuisine might also be used to address the eating establishments that offer wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. In modern fusion cuisine, the term Asian cuisine might refer to the culinary exploration of cross-cultural Asian cuisine traditions. For example combining the culinary elements of Vietnam and Japanese, Thai and Malay, or Indonesian and Chinese.

Japanese cuisine is the food 14ingredients, preparation and way of eating 14of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled. Fish may be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.

Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became common.

Chinese cuisine includes styles originating from the diverse regions of China, plus styles of Chinese people in other parts of the world. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese peoples due both to imperial expansion and from the trade with nearby regions in pre-modern times as well as from Europe and the New World in the modern period.

Styles and tastes also varied by class, region, and ethnic background. This led to an unparallelled range of ingredients, techniques, dishes and eating styles in what could be called Chinese food, leading Chinese to pride themselves on eating a wide variety of foods while remaining true to the spirit and traditions of Chinese food culture.

Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.

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