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atrsingh · 2 years

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7 DELICIOUS WAYS TO USE KASURI METHI IN YOUR COOKING

Kasuri methi, also known as fenugreek leaves, are rich in flavor, aroma, and nutrients and can be used in all kinds of curries and pulao to give them an extra zing! Here are seven ways to use Kasuri methi in your everyday cooking!

1) Kasuri Methi Subzi

Kasuri Methi Subzi is one of the most popular recipes made with dried fenugreek leaves. The dry leaves are soaked and then sautéed along with onion, ginger, garlic, tomato, and spices such as turmeric and cumin. This dish can be served as a side dish or even as a main course. The combination of these ingredients gives the dish its signature flavor which can’t be found in any other dish.

2) How To Add Kasuri Methi to Dal

Add a few dried leaves of Kasuri methi to your dal while it is simmering. For flavor, you can also add a little bit of ginger, garlic, and chili. A different way to make dal tastier is by adding 2-3 teaspoons of ghee or butter with a tablespoonful of curry powder, Kasuri methi, and enough water to cover the lentils. Cook for 15-20 minutes. Lastly, try adding fresh coriander (cilantro) as well as some chopped tomatoes at the end when cooking your lentils.

3) Mango Lassi With Kasuri Methi

Lassi is a traditional yogurt drink that can be found all over India. Though it’s usually made with plain yogurt, you can jazz up your lassi by adding some fresh leafy herbs like kasoori methi. The fragrant leaves give the lassi an earthy flavor which complements any type of fruit or spice very well. You can experiment and mix different flavors to see what you come up with!

4) Brown Rice Kasoori Methi Poha

Brown rice poha is a healthy and nutritious breakfast dish made from rice, lentils, and spices and kasoori methi increases its taste and nutritional value by several folds. A great way to start your day on the right foot, this dish can also be eaten as a snack or for dinner. The best part about it? It’s easy to make and doesn’t require many ingredients. All you need are brown rice flakes, chana dal (split Bengal gram), mustard seeds, kasoori methi, cumin seeds, green chilies (optional), turmeric powder (optional), ginger-garlic paste (optional) salt (to taste), and oil.

5) Cheesy Masala Papad With Kasoori Methi

We love these Indian-style Cheesy Masala Papad with Kasoori Methi. They are a great snack or appetizer for any occasion. The only thing you need is an oven, some parchment paper, and a bit of time. Preheat the oven to 350F/180C and line a baking sheet with parchment paper. Mix all the ingredients (except the papad) and form into small balls about 1 inch wide. Place each ball on the prepared baking sheet and flatten slightly. Bake for 8-10 minutes until golden brown. Be careful not to burn them by keeping a close eye on them. Serve while warm or at room temperature. These are best eaten fresh out of the oven but they can also be stored at room temperature for up to 3 days in an airtight container lined with parchment paper. If you want these snacks made vegan, simply replace ghee with vegetable oil. You can also try adding paneer instead of cheese to make it more authentic.

6) Green Pesto Pasta

Kasuri Methi is such a versatile herb that can be used in several international cuisines too. For a green pesto sauce, mix basil leaves, garlic, olive oil, and freshly grated parmesan cheese. Add salt and pepper to taste. Toast crushed Kasuri methi until fragrant and add it at the end of the cooking process.

Kasuri methi can be used as a substitute for rosemary in recipes such as roasted potatoes or grilled chicken breasts with lemon juice. It can also be mixed with olive oil for a salad dressing that has an Indian twist.

7) Sweet And Spicy Vegetable Chaat (Masala Vada Chaat)

Chaat is loved by everyone, irrespective of their age. India has endless variations of chaat and has over a hundred ways of making chaat. Here is how you can make Kasoori Masala Vada Chaat.

-1 tablespoon of Kasuri methi (dried fenugreek)

-2 tablespoons of besan (chickpea flour)

-4 tablespoons of sugar

-2 tablespoons of green chilies, chopped fine

-1/4 teaspoon cumin seeds

-1/2 cup water or as required

-Salt to taste -Oil for frying the vadas

-3 cups of mixed vegetables like tomatoes, onion, carrot, and capsicum

-1/2 teaspoon mustard seeds

-A pinch of hing (asafoetida) -A few drops of lemon juice

-Coriander leaves (cilantro) and sev for garnish.

Start by making the vada dough. In a bowl, mix the chickpea flour, sugar, salt, and half of the water with a spoon until it forms into a dough. Add more water if necessary. Knead well until you have formed a smooth dough that is firm but not too hard. Divide into 8 portions and shape them into balls. Flatten each ball between two sheets of wax paper with a rolling pin and fry on medium heat till they are golden brown. Drain on absorbent paper.

In a non-stick pan, heat oil and add the cumin seeds, mustard seed, and asafoetida when they crackle add the onions and sauté till soft. Add the spices powders- turmeric powder, red chilly powder, and coriander powder-along with one cup of water. Stir continuously so it doesn’t stick at the bottom of the pan. Now add all the veggies and sauté for five minutes. Finally, add in 2 teaspoons of Kasuri methi, fresh coriander leaves, and garam masala before adding all this to a serving dish.

http://anantamasale.com/blogs/7-delicious-ways-to-use-kasuri-methi-in-your-cooking-with-recipes/

#spices #best garam masala powder in india #best kashmiri chilli powder #most popular blended spices

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littlethingwithfeathers · 4 years

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Quarantine Cuisine: Soup Making 101

So here’s another installment that’s more technique than recipe (though don’t worry... there is a recipe at the end). Forgive me for going a little long with this one, but I feel like not enough people know how to look at their pantry contents and summon soup. So... here we go. Soup-making 101.

Here are the basic building blocks of soup:

Protein:

If you’re wanting soup that is an actual meal, you’ll need protein, and since it’s sort of the central component of your soup, it informs every decision trickling down. Cook time, flavor palate, additional ingredients. On and on and on... And the list of soup-worthy proteins is endless. In fact, it’s probably best to list what -doesn’t- make good soup. And generally, what doesn’t make good soup is anything that is best cooked on high heat for a short amount of time. So... lean steak, delicate fish... things of that sort. Here are your best choices in most categories...

Meat: anything tough like roasts, shoulders, shanks. And sausage... links or ground. And anything cured like bacon or ham. (watch your salt with those though). You basically want things that aren’t going to just boil away... things with some fat and connective tissue.

Chicken: Thighs. 100%. You can do breasts but it’s a pain because they dry out with long cooking. And they’re more expensive. Just do chicken thighs.

Seafood: shrimp or clams... tougher fish like swordfish. But unlike the proteins above, you don’t want to add them in until the very end.

Veg: any sort of bean or mushroom. Lentils... all that good stuff.

If you’re new to soup making, I recommend starting with something forgiving. Chicken thighs, bacon, ground beef or sausage, mushrooms, or chick peas... These things stand up to being souped and are pretty hard to overcook. That said, your meat choice will arbitrate your cooking time. Meat with lots of connective tissue needs a longer cooking time, whereas chicken thighs will only take about 20-30 minutes to cook through. Keep that in mind moving forward.

Broth:

Your broth choice depends largely on your previous decision... but you can sort of think of it like wine. Red wine is like darker heavier broths like beef... save it for the red meat. Chicken broth is like a dry sturdy white wine... good for chicken obvs but also veggies. Fish broth is really only good if you’re making a fish dish. And veggie broth... I really only ever use it for keeping a dish vegetarian... it’s good but the flavor isn’t super strong. My go-to is chicken broth for most everything except heavy beef stew. And even then it would work in a pinch.

There are other liquids to consider as well. Wine... vinegars... acids... juice... coconut milk... but we don’t want to really settle those until we decide the following.

Fat: All soups need a little fat. It can come from your protein if you’re using meat... or you can go with oil or butter. Keep it fairly neutral.

Aromatics and spices: Herbs, spices, and things like onion, lemongrass, garlic, or ginger. This is where you decide your flavor palate. And don’t worry... it’s not complicated. I tend to choose my flavors based on geographical location. Here... watch.

French soup: onion/shallot, celery, carrots, tarragon, parsley, lemon, thyme, rosemary.

Italian soup: onion, celery, carrots, a shitload of garlic, oregano, basil (fresh or dried).

Thai: onion, ginger, garlic, chili paste, lemongrass, Thai basil

Indian: red onion, garlic, ginger, garam masala, curry powders, turmeric

Central American: lime, garlic, cilantro, onion, cumin

Or if you really want an advanced course in flavor matching, check out this book:

The Flavor Bible by Karen Page and Andrew Dornenburg.

You can search by ingredient and see what goes with it. Magic! It’s probably the most well used cook book on my shelf and it’s not even a cook book!

Veg: Again... go with things that are forgiving when it comes to cooking time: Mushrooms, carrots, celery, bell peppers, sturdy beans, frozen corn. But that being said, you can add things in stages. Simmer your meat and onions and carrots for awhile... add more sensitive things like potatoes in a little later. Then when everything is almost done, toss in your spinach or fresh peas and such like that to just cook through at the end. Carbohydrate: Honestly... pick your poison. Potatoes, rice, barley, pasta... go nuts. Just pay attention to the cooking time and be careful not to overcook.

***

So, with those base ingredient categories in mind, we’re just going to think like we did with the scrappy pasta from last week. You want certain flavor roles filled: Salty, sweet, fat, acid, umami.

Salty: salt. Just... straight up. You don’t always have to have something filling in... but other things to think about that might help in that department are sausage, bacon, soy sauce, grated cheese. And bear in mind... if you’re using a lot of starch like with beans, pasta, or potatoes, keep tasting as you work along to make sure you use enough salt.

Sweet: Okay we’re not talking sugar... but think about things that have a sweet component to them. Carrots, sweet peas, sweet corn... it isn’t a must have but it helps keep a dish from falling too flat.

Fat: This can come from the meat you’re using or be added by you. Keep the smoke point high so things like plain olive oil (not Extra Virgin), bacon fat, or a little butter are best. Save your fancy stuff for something else. This is more utility than anything.

Acid: This will also help keep your soup from just being all one note. Tomatoes make a great acid. As does a splash of red wine vinegar or lemon juice right at the end of cooking.

Umami: Ah that witchy little concept... the X factor of every dish. It’s hard to explain exactly what umami is. It’s a complexity that usually comes from a combination of flavors... think about chocolate and pretzels, and the way those two ingredients bring out flavors that don’t exist when those two things are eaten on their own. Have a look at this list and you’ll know what you’re looking for... bacon, toasted sesame oil, olives, parmesan cheese, miso paste, balsamic vinegar. For savory dishes, it’s usually something aged, brined, or smoked. You get the picture.

Alright... all that out of the way. I’m going to make an example soup from just crap in my pantry. I’ll give substitutions as we go along as well. Another thing you can do is google soup recipes and use this guide to make substitutions. It’s like you’re one of those neural net learning computers! Only with better context clues.

***

Pantry soup:

6 pieces of bacon, cut into one inch pieces (could also be literally any kind of fatty meat... sausage, ground critter. I wanted this to be a mostly veggie soup, so I’m going with this one)

one onion, chopped (could also be some shallots)

four carrots, cubed (could also use some celery here if you have it. I don’t.)

3-4 cloves of garlic

Some white wine... 1/2 cup-ish (for my acid and for liquid... you could totally just use more broth, but a note about cooking with alcohol... there are flavors that are soluble in alcohol but not in water. Use both broth and wine... you get the best of both worlds.)

Chicken broth (enough to liberally cover all the ingredients... this took about 48oz)

one Parmesan rind (or a little Parmesan cheese)

1 14oz can diced tomatoes, juice and all. (Pro tip... rinse the can out with about half a cup of water and dump that into the pot too so you get all the flavor.)

1 bay leaf

1 tsp Italian herbs

1/4 tsp red pepper flakes

salt and pepper

1 14oz can chick peas drained

one cup frozen green beans

3-4 potatoes cut small

spritz of lemon juice.

Things I don’t have but really wish I could add to this: Mushrooms, celery, bell peppers, and fresh spinach. Other possible adds could be frozen corn, frozen peas, sweet potatoes, kale, fresh grape tomatoes (halved), other beans like kidney, cannellini, or great northerns. In a large, heavy bottomed pot or dutch oven, cook bacon until it starts to get some color and most of the fat is rendered. Scoop the bacon out with a slotted spoon. Add onion and carrots and saute until softened. Add garlic and cook for a minute more.

Add white wine and scrape up any bits stuck to the bottom of the pan and allow to cook down by half. Add the broth, bacon, tomatoes, Parmesan rind, and spices. Bring to a simmer and cook for about 20 minutes. Taste for salt here. I’d go easy up to now, what with the bacon and the parm. But with the potatoes and the chickpeas coming into the mix, you’re going to want to make sure the broth is well seasoned. Scoop out the Parmesan rind. Add the chick peas, green beans, and potatoes and cook for an additional 30 minutes, or until potatoes and carrots are fork tender (it was closer to 40 minutes for me). Taste again for salt.

Spritz with lemon juice and serve.

#soup #soup recipe #quarantine #quarantine cuisine #food #recipe #vegetarian friendly

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anamorales · 5 years

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WIAW

Hi friends! How’s the day treating ya? Things have been pretty crazy over here. Anyone else feel like January has lasted forever? We have a cruise booked for next month and I’m really looking forward to some vacation time together. The Pilot gets real vacation time (whaaaaat) so that’s going to be crazy and amazing.

For today’s post, I thought I’d share a What I Ate Wednesday, since I received quite a few requests for these and more everyday eats in my annual survey. Here’s a recent full day of eats!

6:40am: I’m done making the girls’ breakfast (waffles, eggs, and fruit), so I heat up the coffeemaker and eat two Enjoy Life protein balls before heading upstairs to finish getting ready.

Collegen coffee before heading out the door! Decaf coffee with 1 scoop Vital Proteins, oat milk, and 5 drops of monk fruit

9:10: Back home from drop-off and time for real breakfast. I’ve been on a breakfast salad kick and it makes it super easy if we have a large salad with dinner. I save the leftovers, add protein, dressing, and eat. This is a leftover dinner salad with greens, cucumber, celery, and carrots, and I add a sautéed Beyond Meat sausage, Primale Kitchen dressing, and some toast on the side.

The Trader Joe’s gluten-free whole grain toast is good but the pieces are super small. I have two slices with Miyoko’s vegan cream cheese and everything but the bagel seasoning.

80 supplements with breakfast:

(DIM, adaptogen blend, B-complex, Vitamin C, Selenium, Vitamin D and MitoQ)

While the girls are at school, I hop on the Peloton bike for 45 minutes, record a podcast interview, tweak my post for the following day, answer emails, and host a Beautycounter team call.

1:30: I have the head back out to pick up the girls soon, so I make a quick lunch with curry chickpea salad wraps and an orange. The recipe is here! I’ve been making a batch each week and it’s perfect for three lunches.

I have the wraps on Siete tortillas with spinach and make a matcha latte to take with me for pickup.

(Half water, half almond milk, 1/2 teaspoon matcha powder, 1 scoop collagen, monk fruit)

We have to go straight from school pickup to dance, so I grab two medjool dates to have at some point while we’re out and about, stuffed with almond butter.

6:45: Dinner! I make some shrimp curry, and rice in the Instant pot. The shrimp curry cooked on the stovetop with onion, zucchini, bell pepper, carrots, garlic, ginger and chicken broth. I stirred in some red curry paste and after it bubbled and started to simmer, I added in some defrosted shrimp. When the shrimp was cooked through, I stirred in a can of coconut milk.

8:45: a glass of wine while watching The Bachelor. I stopped drinking alcohol for Dry January but to be honest, it didn’t last very long. I have maybe 1-2 drinks per week (usually a glass of wine at home and a margarita when we go out with the fam for Taco Tuesday) and in the end, decided I didn’t want to give it up. It makes Bachelor time even more enjoyable.

(This is so real lol)

What I liked about this day of eats:

I feel like it was a pretty solid day! Lots of fresh produce, protein, and I didn’t feel hangry throughout the day. Something I could have done better would be to drink more water. I’ve found that I’ve been slacking a bit on the water intake.

What I didn’t like about this day of eats:

No chocolate. This is always a fail when this happens.

Tell me, friends: what’s one of your favorite current meal staples?? What’s the best thing you ate yesterday?

xoxo

Gina

The post WIAW appeared first on The Fitnessista.

WIAW published first on https://immigrationways.tumblr.com/

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jonasmaurer · 5 years

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WIAW

For today’s post, I thought I’d share a What I Ate Wednesday, since I received quite a few requests for these and more everyday eats in my annual survey. Here’s a recent full day of eats!

6:40am: I’m done making the girls’ breakfast (waffles, eggs, and fruit), so I heat up the coffeemaker and eat two Enjoy Life protein balls before heading upstairs to finish getting ready.

Collegen coffee before heading out the door! Decaf coffee with 1 scoop Vital Proteins, oat milk, and 5 drops of monk fruit

The Trader Joe’s gluten-free whole grain toast is good but the pieces are super small. I have two slices with Miyoko’s vegan cream cheese and everything but the bagel seasoning.

80 supplements with breakfast:

(DIM, adaptogen blend, B-complex, Vitamin C, Selenium, Vitamin D and MitoQ)

While the girls are at school, I hop on the Peloton bike for 45 minutes, record a podcast interview, tweak my post for the following day, answer emails, and host a Beautycounter team call.

I have the wraps on Siete tortillas with spinach and make a matcha latte to take with me for pickup.

(Half water, half almond milk, 1/2 teaspoon matcha powder, 1 scoop collagen, monk fruit)

We have to go straight from school pickup to dance, so I grab two medjool dates to have at some point while we’re out and about, stuffed with almond butter.

(This is so real lol)

What I liked about this day of eats:

What I didn’t like about this day of eats:

No chocolate. This is always a fail when this happens.

Tell me, friends: what’s one of your favorite current meal staples?? What’s the best thing you ate yesterday?

xoxo

Gina

The post WIAW appeared first on The Fitnessista.

WIAW published first on https://olimpsportnutritionde.tumblr.com/

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jmuo-blog · 6 years

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New Post has been published on https://jmuo.com/17-squash-recipes-for-a-brighter-sweeter-thanksgi/

17 Squash Recipes for a Brighter, Sweeter Thanksgi...

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[Photograph: Morgan Eisenberg, Vicky Wasik, Niki Achitoff-Gray, Lauren Rothman]

Squash is an iconic feature of the fall kitchen—your local grocery store is probably overflowing right now with fat pumpkins, butternut squash, and perhaps a few more esoteric varieties, like kabocha.

Despite its seasonality and symbolism, squash isn’t prominent in too many classic Thanksgiving dishes, pumpkin pie being the big exception. But there’s a lot you can do with that colorful pile of gourds you’ve spied at the farmers market—think savory kabocha squash soup, baked acorn squash stuffed with wild rice, a thick and cheesy butternut squash dip, and even pumpkin lasagna. Below are 17 of our favorite dishes starring fall and winter squash—some traditionally Thanksgiving-y, some less so, every one of them a delicious addition to your holiday table.

Thanksgiving Stuffed Roast Pumpkins

[Photograph: Vicky Wasik]

For a gorgeous Thanksgiving centerpiece that vegetarians and nonvegetarians can both enjoy, these glazed sugar pumpkins, stuffed with mushrooms, kale, kabocha squash, and Gruyère, are just the ticket. Bonus: They can be made in multiple stages, or even made entirely in advance and reheated, giving you extra flexibility that’ll come in handy on Thanksgiving.

Thanksgiving Stuffed Roast Pumpkins Recipe »

Roasted Pumpkin Soup With Brown Butter and Thyme

[Photograph: J. Kenji López-Alt]

Most Thanksgiving dinners end with pumpkin pie; thanks to this recipe, you can start the meal off with pumpkin, too. Pumpkin’s mild flavor can be applied just as easily to savory dishes as to dessert. To keep this vibrant soup out of the latter territory, we flavor the roasted pumpkin with leek and onion, thyme, lemon juice, and chicken stock, balancing out its sweetness.

Roasted Pumpkin Soup With Brown Butter and Thyme Recipe »

Classic Butternut Squash Soup

[Photograph: Vicky Wasik]

Like the previous recipe, this one calls for roasting the squash until it’s deeply caramelized to bring out its natural sugars. Golden sautéed onions reinforce that sweetness, while the addition of sour cream to the cinnamon- and nutmeg-spiked whipped cream topping ensures that it’s not overwhelmingly rich.

Classic Butternut Squash Soup Recipe »

Quick and Easy Stovetop Butternut Squash Soup

[Photograph: J. Kenji López-Alt]

If your oven will be fully booked on Thanksgiving Day, don’t fret—you can still make a terrific butternut squash soup entirely on the stovetop. We do it by incorporating browned butter, plus a little sugar to taste, though some squashes are naturally sweeter than others and won’t even need the extra help. Combined, those ingredients help make up for the sweetness and complexity you miss out on by skipping the caramelization step, producing a fully flavorful soup in just 35 minutes.

Quick and Easy Stovetop Butternut Squash Soup Recipe »

Miso-Squash Soup With Sesame-Ginger Apples

[Photograph: Vicky Wasik]

This stovetop soup doesn’t try to emulate the sweetness of roasted squash. Instead, we play up squash’s savory side here, poaching butternut, kabocha, or kuri squash in dashi along with leeks and carrots, then pairing it with miso, ginger, and lemon. To add just a hint of sweetness for balance, we garnish the soup with an apple-scallion salad.

Miso-Squash Soup With Sesame-Ginger Apples Recipe »

Vegan Curry Butternut Squash Soup With Kale

[Photograph: Yasmin Fahr]

Don’t serve this hearty soup as an appetizer—it could be a meal on its own, and on Thanksgiving, it’d make a great centerpiece dish for a vegan dinner. Quinoa, kale, and carrots pack a nutritious punch alongside cubed butternut squash, and curry powder adds a pleasant warming spice. A topping of toasted pepitas adds crunch.

Vegan Curry Butternut Squash Soup With Kale Recipe »

Make-Ahead Roasted Squash and Kale Salad With Spiced Nuts, Cranberries, and Maple Vinaigrette

[Photograph: J. Kenji López-Alt]

We’ve got a whole roundup dedicated to our favorite Thanksgiving salad recipes, but can’t resist adding just one more here—and this one gets bonus points because it can be made a day ahead of time. We roast butternut squash and kale until they’re tender, then mix them with chewy dried cranberries and crunchy cinnamon- and paprika-spiced pecans. It’s all dressed with a vinaigrette made with sherry vinegar and—in keeping with the season—sweet maple syrup.

Make-Ahead Roasted Squash and Kale Salad With Spiced Nuts, Cranberries, and Maple Vinaigrette Recipe »

Warm Butternut Squash and Cheddar Dip

[Photograph: Morgan Eisenberg]

This creamy dip can be prepared ahead of time, too, and pairs perfectly with crispy pita chips or homemade baguette toasts. We make it by puréeing roasted butternut squash with woodsy sage and caramelized onions, then topping it off with a generous helping of cheddar cheese. After 20 minutes in the oven, it should be gooey, lightly browned, and completely irresistible.

Warm Butternut Squash and Cheddar Dip Recipe »

Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi

[Photograph: Shao Z.]

Roasted squash is wonderful in soups and salads, but it’s delicious served on its own as well. This Japanese-inspired side dish flavors kabocha squash with a mixture of soy sauce and butter, a popular savory/nutty combination in Japan. A dusting of the Japanese seven-spice blend shichimi togarashi lends a mild but noticeable kick.

Roasted Kabocha Squash With Soy Sauce, Butter, and Shichimi Togarashi Recipe »

Balsamic-Glazed Acorn Squash With Shallots and Rosemary

[Photograph: Carrie Vasios Mullins]

For a more conservative, traditionally Western take on roasted squash, this recipe swaps out the soy-sauce-and-butter treatment for a tart glaze of balsamic vinegar and olive oil. We roast the glazed chunks of acorn squash along with shallots and fresh rosemary for extra flavor.

Balsamic-Glazed Acorn Squash With Shallots and Rosemary Recipe »

Pasta With Butternut Squash and Sage Brown Butter

[Photograph: J. Kenji López-Alt]

Pasta may not be your first thought for a Thanksgiving starter or side, but why not? Everyone loves the stuff, and this recipe—which pairs small pasta shapes with a brown butter sauce, sautéed squash, and a handful of fragrant sage—is impossible to say no to on any occasion. The sauce is a snap to make: Once you’ve browned the butter, just mix in starchy pasta water to form a creamy emulsion.

Pasta With Butternut Squash and Sage Brown Butter Recipe »

Homemade Butternut Squash and Blue Cheese Ravioli With Sage Brown Butter

[Photograph: Niki Achitoff-Gray]

I know, I know—making your own filled pasta from scratch on Thanksgiving Day doesn’t sound particularly realistic. Fortunately, these ravioli, packed with a creamy blend of butternut squash, chopped onion, fresh-squeezed orange juice, and blue cheese, freeze beautifully, so you can make them well ahead of the festivities. If the blue cheese feels too aggressive for your Thanksgiving crowd, feel free to replace it with goat cheese.

Homemade Butternut Squash and Blue Cheese Ravioli With Sage Brown Butter Recipe »

The Best Squash Lasagna

[Photograph: J. Kenji López-Alt]

Tradition, schmadition: Lasagna on Thanksgiving is no more classic than other pasta dishes, but it’s comforting and homey, and it makes a fantastic main dish for a vegetarian holiday meal. This version is especially appropriate, as it’s bursting with fall flavors, including squash, apple, and sage. You can use either kabocha squash or sugar pumpkin here—we purée some of it with cream cheese and sauté the rest in butter before layering it all with soaked no-boil noodles and a Gruyère sauce.

The Best Squash Lasagna Recipe »

Roasted Squash “Carbonara”

[Photograph: Vicky Wasik]

There’s no actual pasta in this dish—we make it “carbonara” by flavoring it with all the ingredients you’d find in that namesake, including egg, crispy pork, grated cheeses, and black pepper. Rather than cook them all together, we build the dish in layers, topping roasted squash with a warm pork fat and olive oil vinaigrette, cheese, and crumbled hard-boiled egg yolks.

Roasted Squash “Carbonara” Recipe »

Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter

[Video: Serious Eats Team]

Risotto is known as a time-consuming dish, but using a pressure cooker makes it remarkably easy, not to mention hands-off. You can flavor risotto any way you like, but for a seasonal Thanksgiving dish, it’s hard to beat this version, made with roasted butternut squash and apple, brown butter, and sage. We also sneak in a touch of miso to amplify the risotto’s savoriness.

Pressure Cooker Butternut Squash Risotto With Frizzled Sage and Brown Butter Recipe »

Baked Acorn Squash With Wild Rice, Pecan, and Cranberry Stuffing

[Photograph: Lauren Rothman]

We’re of the mind that Thanksgiving dinner shouldn’t just taste good—whenever possible, it ought to look good, too. If you’re in the market for a hearty vegetarian centerpiece that also makes a lovely presentation, whole stuffed acorn squash is a perfect choice. Here, we fill the squashes with white and wild rice, dried cranberries, toasted pecans, and ricotta salata. On any ordinary night, one of these alone might suffice for dinner; on Thanksgiving, cut them into slices so folks can save room for other dishes.

Baked Acorn Squash With Wild Rice, Pecan, and Cranberry Stuffing Recipe »

9 Variations on Roasted Pumpkin Seeds

[Photograph: J. Kenji López-Alt]

If you’re cooking one of our recipes involving pumpkin, you’re bound to end up with a ton of seeds on your hands. You could throw them out—or you could roast them with a little oil, salt, and pepper to make the perfect crunchy snack. Even better, try spiffing them up with one of our nine seasoning combinations, including garlic and Parmesan, honey mustard and thyme, and soy and furikake.

9 Variations on Roasted Pumpkin Seeds »

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shrinksta-blog · 6 years

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Gm Diet Recipes - Our Top 15

Being a gm diet follower, you will always have to follow what is written and nothing else, as only then it is going to work for you, so the followers my take the following gm diet recipes in mind while following the diet plan, you can include the following in your gm diet chart accordingly:

1. Sprouts And Corn Mixture Gm Diet Recipes:

You Will Need:

1 cup of mixed sprouts of your choice (like chick peas, moong dal, kidney beans or all of them)

1/4 cup of boiled corn

1/4 cup of water

1/2 tsp fresh ginger paste

Pinch of black pepper powder

1 tsp lemon juice

1 tsp honey

Salt

Chopped fresh coriander leaves

1 tbsp fresh grated coconut

Preparation:

You will have to boil the sprouts in the water till tender or soft. Add the boiled/steamed corn and mix it well. Now if you want then for dressing mix ginger, salt, pepper powder, honey and lemon juice. (Optional) Garnish with coriander leaves and coconut.

2. Tunisian Vegetable Couscous Recipes:

You Need:

1 tbsp of olive oil

1 chopped zucchini

1 chopped yellow squash

1 red bell pepper

1 red onion

½ cup sliced baby portabella mushrooms

1 yellow bell pepper

¼ tsp ground cardamom

½ sweet paprika smoked

4 cups vegetable broth

¼ tsp salt

1 tbsp chopped cilantro

1 cans chickpeas

2 cups dry couscous

2 Roma tomatoes, sliced

1 tsp grated orange zest

Preparation:

start up with Heating olive oil in a pot over medium heat, then add onions, zucchini, squash, and carrot. Stir all the ingredients a bit until onions become soft and light brown. Now the turn of Mixing the red and yellow peppers comes with this mix mushrooms, then cook for another 3 minutes.

Pour vegetable broth with cardamom, paprika, cilantro and salt leave it to boil. Simmer the heat while adding the tomatoes and chickpeas. Carefully add the couscous while continuously stirring as the Vegetables should remain tender.

Cover the pot and remove from heat. Let that stand for five more minutes than fluff couscous with fork.

Serve with orange zest and paprika.

3. Fruit Salad Gm Diet Recipes:

You Need:

Your favorite fruits (except banana and mango)

Salt

Pepper

Lemon

Some veggie salad

Preparation:

Firstly cut all the fruits in any shape or size. Slice them or dice them up to you. Then mix all the fruits, in a big bowl and in this mixture add veggie salad (this may contain cucumber onion carrot tomato) now add salt, pepper, and lemon! Ur done!

4 . Banana Milk Shakes:

You Need:

Milk (skimmed one)

Banana (1/2)

Preparation:

This is very simple to do, just mix a 1/2 banana with a glass of milk. NO SUGAR! only half a banana to keep up the sugar levels in your body! And that’s it.

5. Tomato Soup: (Non Veg)

You Need:

Chicken broth

Diced tomatoes

Diced onions, garlic

Pepper

Turkey barest

Preparation:

Take about 3 into 1/2 cups chicken broth, 2 medium cans of some diced tomatoes with some onions, garlic, and pepper.

Now on the heat cover the ingredients and simmer it for around 10-15 minutes; then after it add 2 cups of chopped smoked turkey breast.

eat it till it boils.

Add 1 tablespoon snipped fresh cilantro.(optional)

6. Honey Grapefruit With Banana Gm Diet Recipes:

You Need:

1 about 2 cups of jar refrigerated red grapefruit sections

1 sliced banana

1 tablespoon chopped mint

1 tablespoon honey

Preparation:

Drain grapefruit sections, also reserve 1/4 cup juice.

Now combine grapefruit sections, juice, and all the other remaining ingredients in a sized medium bowl. Toss to coat. Serve when hungry or immediately, or cover and chill.

7. White Beans And Herb Hummus:

You Need:

1/4 cup of canned white beans, preferably rinsed and drained one

1 tablespoon of chopped chives

1 tablespoon of lemon juice

2 teaspoons of olive oil

Assorted and chopped raw vegetables, such as broccoli florets, sliced green and red peppers, and baby carrots

Preparation:

Take beans, chives, lemon juice, and oil in a small bowl. Mash with a fork or a whisk until smooth.

Serve with 1/2 cup of raw vegetables, such as cucumbers, carrots, bell peppers, broccoli, and grape tomatoes.

8. Turkey Burger Gm Diet Recipes:

You Need:

1 pound of ground dark-meat turkey

1 garlic clove, minced

1/2 of teaspoon paprika

1/4 teaspoon ground cumin

A Pinch of kosher salt

1/4 teaspoon freshly ground black pepper

4 slices sweet onion, grilled

1/4 cup barbecue sauce

4 (1.6-oz) sesame seed buns, toasted

Preparation:

In a small bowl, gently mix together turkey, garlic, paprika, and cumin.

Divide turkey into 4 patties; season the same with salt and pepper.

Heat and grill to cook, turning medium to high once, until burgers are just cooked. Serve with desired toppings and buns (optional).

9 . Rice Salads:

You Need:

2 spoons of olive oil

1/2 sweet onion,

1 can chickpeas, rinsed and drained

1/2 teaspoon of ground cumin

1/4 teaspoon of salt

Some freshly ground black pepper

3 cups of cooked brown rice

1/2 cup chopped pitted dates

1/4 cup chopped fresh mint

1/4 cup chopped fresh parsley

Preparation:

Heat some oil in a large nonstick skillet over medium-high heat. Add onion, and cook about 5 minutes or until onion begins to light red or brown. Remove the pan from heat, and stir in chickpeas, cumin, and salt. Season to taste with freshly ground black pepper.

Now you may combine rice, onion-chickpea mixture, dates, mint, and parsley in a large bowl. Toss the mixture well until thoroughly combined. Serve warm.

10. Breakfast Barley With Banana & Sunflower Seeds:

You Need:

2/3 cup of water

1/3 cup uncooked quick-cooking pearl barley

1 banana, sliced

1 tablespoon of both unsalted and salted sunflower seeds

1 teaspoon honey

Preparation:

Mix 2/3 cup water and barley in a small microwave-safe bowl. Microwave should be on HIGH for 6 minutes.

Stir that and let stand for 2 minutes.

Top this with banana slices, sunflower seeds, and honey. And you are done!

11. Curried Egg Salad Sandwich Gm Diet Recipes:

You Need:

2 hard-cooked chopped eggs,

2 tablespoons plain low-fat yogurt.

2 tablespoons chopped red bell pepper

1/4 teaspoon curry powder

1/8 teaspoon of salt

1/8 teaspoon of pepper

2 slices rye bread, toasted

1/2 cup fresh spinach

1 orange

Preparation:

Combine the eggs, yogurt, bell pepper, curry powder, salt, and pepper, in a small bowl mix these entire well!

Place spinach on rye bread, top with egg salad just made and serves the orange on the side.

12. Greek Yogurt Fruit Parfait Gm Diet Recipes:

You Need:

3/4 cup of fat-free plain yogurt

2 cups sliced plums, peaches, and nectarines

3/4 cup of puffed rice cereal

2 tablespoons walnuts and almonds, toasted and chopped

1 tablespoon of ground flaxseed

1 tablespoon of maple syrup, agave nectar, or honey

Preparation:

In a big container of around 4-cup big or jar, layer half of the container with yogurt, fruit, cereal, nuts, flaxseed, and syrup. Repeat this with the remaining half of ingredients, at last dress with syrup. Refrigerate up to 5 hours. Eat cold.

13. Italian Garbanzo Salads:

You Need:

3 cups of finely chopped fennel bulb

2 cups of chopped tomato

1 into 3/4 cups of chopped red onion

1 cup chopped basil

1/3 cup balsamic vinegar

1 tablespoon olive oil

1 teaspoon freshly ground black pepper

1/4 teaspoon salt

4 garlic cloves, minced

2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained

1/2 cup (2 ounces) crumbled feta cheese

Preparation:

This is very easy to prepare just Combine all ingredients except the cheese in a big bowl and toss well. Let it stand for 30 minutes; sprinkle with cheese.(optional)

14. Spiced Banana-Almond Smoothie:

You Need:

1 banana

1 cup of unsweetened almond milk

1 tablespoon of almond butter

1/2 teaspoon of ground cardamom

1 tablespoon of honey

2 ice cubes

Preparation:

This is quick and super easy.

You just need to combine all the ingredients in a blender and purée until smooth.

Eat it chilled!

15. Egg And Rice Salad Gm Diet Recipes:

You Need:

1/2 a cup of cooked brown rice

1 cup of cooked green beans, chopped (3 oz)

1 ripe plum, thinly sliced (3 oz)

2 tablespoons (1/2 oz) of chopped walnuts

1 hard-cooked sliced egg,

1 teaspoon of sesame oil

2 tablespoons of fresh lime juice

1/4 teaspoon salt

Freshly ground black pepper, to taste

Preparation:

Combine rice, beans, plum, walnuts, and egg in a big bowl.

Drizzle the mixture with sesame oil, lime juice, salt, and pepper; toss it all gently to combine. Refrigerate this up to 2 days.

Image Source: Shutter stock

Source

http://stylesatlife.com/articles/gm-diet-recipes/

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freethinkingmom-blog · 7 years

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Being of Indian descent, curry played an important part of my diet growing up in the UK. Curry is considered a national dish in the UK; in fact they celebrated the 20th anniversary of national curry week earlier this month 9-15th Oct 2017. Many Indians immigrated to the UK between 1950s and 1970s following the Second World War and the break up of the British Empire; they came to fill the labor shortage and with them, brought their cuisine!

What is Curry?

Curry generally refers to a variety of dishes from the Indian sub-continent. Curries are versatile, tasty, nutritious and healthy which makes them perfect for family meals or entertaining. They can be made in bulk and frozen down into smaller portions.

Common Misconceptions about Curries

Curries are oily, greasy and fatty

I only use a small glug of extra virgin oil when cooking curries. Ghee (a form of clarified butter originating from India) is also fine but should be used sparingly. When cooking meat, use lean versions and trim off any excess skin and/ or fat. Worst-case scenario you can always skim off surface layer fat using a spoon after cooking.

Curries are too spicy/ hot for me and kids

Spice adds flavour; chilli adds heat. By omitting all forms of chilli (chilli powder, chilli flakes and fresh green or red chillies), you remove the heat. I do not add any form of chilli to my cooking because of the kids but I do keep dried red chilli flakes handy for myself. A word of warning regarding chilli powder and cayenne pepper; it can be pretty lethal so use sparingly i.e. just a pinch (and make sure you wash your hands afterwards!).

Curries are complicated and time consuming to make

Not so! Curries follow the same basic principles and can be cooked as quickly as a stirfry. Below you will see the main components of a curry, the basic equipment needed and some handy tips to help you get it right first time.

Main Components of a Curry

Base + Spices + Main Ingredient(s) = Curry

Base

For most curries, the base usually consists of onions. For wet curries, tomatoes also form part of the base. Other regional curry bases might include cream, coconut milk and yoghurt. Garlic and/or ginger are key components for all curry bases; frozen or paste forms also work great.

Spices

Spices add flavor to curries; they can be used in whole or ground/ powdered form. Here are the main spices I use and recommend for your pantry cupboard:

Garam Masala powder (blend of spices toasted and ground)

Ground Cumin

Ground Coriander

Tumeric powder (for yellow color)

Cumin seeds

Coriander seeds (optional)

Dried bay leaves (optional)

Cardamom pods (optional)

Chilli powder (optional)

Main Ingredient(s)

The main ingredient might include meat, vegetables, pulses (peas, beans, lentils) and Indian cheese (paneer).

Garnish

Typically chopped coriander is used to garnish a curry after cooking. Slices or wedges of lemon also work well.

Wet vs Dry Curries

As illustrated below, curries can be wet (with sauce or gravy) or dry (no sauce). Wet curries need more onions and tomatoes since these make up the sauce.

Wet Curry

Dry Curry

Base Ingredients (approx.)

2 Onions 1 Tin of tomatoes Few cloves of garlic Thumb sized ginger 1 Onion 1 Tomato (or 6 cherry tomatoes) Thumb sized ginger

Meat

Chicken (thighs) curry Lamb (leg, neck, shoulder pieces) curry Keema* (Ground Lamb, Peas)

Vegetables

Saag Aloo (Spinach, Potato) Aloo Gobi (Potato, Cauliflower) Mixed Vegetable Bombay Potatoes Bhindi (Okra)

Pulses

Channa Masala (Chickpeas) Dhal (Lentils)

Paneer (Indian Cheese)

Saag Paneer (Spinach, Cheese) Mutter Paneer (Peas, Cheese)

*Keema curry is an exception and requires the same tomato base as a wet meat curry.

Equipment

Wok: For dry curries, I tend to use a wok and cook food on a low to medium setting.

Pan with Lid: For wet curries, I use a medium to large stainless steel pan with lid.

Fine Grater/ Shredder or mini food processer/ chopper: Use for chopping onions, garlic and ginger, tomatoes and herbs.

Hand Blender (optional): An electric hand blender will enable you to create smooth and professional looking curry sauces.

Pestle & Mortar (optional): Handy for roughly crushing coriander seeds.

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Tips

Here are some tips that could spell the difference between a good curry and a great curry (in chronological order from cooking start):

If using, add cumin or coriander seeds, bay leaves or cardamom, to a pan with hot oil (oil should be hot but not smoky). You should hear them pop or fizzle; then after a few moments, you can add the onions.

For wet curries, the onions should be sautéed (with a pinch of salt to speed up cooking) in a pan with lid on. The onions should be softened to the point of disintegrating (think caramelized onions for hot dogs). You can achieve this by cooking on low to low-medium heat and stirring every so often. Often, I use a slow cooker for this stage. As a cheat, I add whole cloves of garlic which soften just like the onions to avoid grating and adding later.

Again for wet curries, when adding tomatoes to sautéed onions, cook the tomatoes for at least 5 to 10 minutes to allow some water to evaporate thus creating a thick, rich sauce.

Don’t panic if your curry starts to stick to the base of the pan. For dry curries, simply reduce heat to the absolute minimum. For wet curries, you can do the same and/ or add some liquid in the form of tomatoes or water. In either case, the sediments at the pan base will loosen and come away. If the base of the pan seems burnt, you might like to consider transferring the curry to a fresh pan.

Add a dollop of butter (to dry or wet curry) or heavy cream to a wet curry towards the end of cooking time for a richer finish.

Rice & Breads: A variety of rice dishes (plain boiled, ‘Jeera’ cumin rice, rice with peas, biryani) and breads (roti or chapatti, pita, naan, paratha or even tortilla wraps) can be served with curries.

Other Accompaniments: Mango, lime or mixed indian pickles served alongside poppadoms (thin, crispy round flatbread also known as papadum or papad). Yoghurt based dips such as raita and mint yoghurt chutney.

Finally, there is no shame in buying shop bought curry sauces. Many off the shelf products are really quite good; always check salt/ sodium levels as some can be overly salty.

Curry Guide Being of Indian descent, curry played an important part of my diet growing up in the UK.

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clicknlick · 7 years

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“The way you cut your meat reflects the way you live.” – Confucius

For many, food is an experience. It is both a science and an art. It is meant to be savored and enjoyed. In a culture with such passion for food, it is no surprise that we also like talking about it. While the Chinese share that love of language, they also have a love of food. Over their centuries-long history, the Chinese have composed an innumerable collection of legacy – including food.

China Wok is a cheerful red and yellow eatery on Purna Das Road. There are narrow steps that take you to a mezzanine floor – and here there are just four tables placed tightly together. The newly opened outlet and has a very fresh feel to it and served authentic Chinese food. China Wok is where you go when you want the classic (somewhat) greasy, succulent, mouth watering, take-out Chinese food that brings back nostalgic memories of brown paper bag family dinners when no-one feels like cooking. Great Chinese food even the Chinese would be impressed.

Where do I start? Well lets do the obvious first then shall we? FANTASTIC, and I don’t say that lightly. Varun Rajgarhia, the absolutely lovely, talented and perfect host and owner. When we arrived, we were greeted with the warmest most sincere smile that was followed by dinner packed with punch. This place is small but mighty. It is a small place, with less than 10 tables. It does not look much from outside. Inside, it is warm, inviting and clean. The biggest thing I can say about this place is call ahead. They are a local institution and fill up quickly. Their small dining room can hold maybe 25-30 covers at a seating so space fills up fast. The cuisine is authentic, delish and served in huge portions for your penny. As a Chinese Food lover, I have been looking for a genuine, original Sichuan restaurant for a long time. This is definitely a must-go one in South kolkata. The service is good, or sweet. They provide a multitude of choices in the menu, all of those we tried today are damn good.

“China Wok is my take on Authentic Chinese and Thai Cuisine at affordable prices. While there is a plethora of Chinese and Thai restaurants in Kolkata, most of them Indianise their Asian delicacies partly to make the same cheap/ affordable and partly becuase that’s what sells. China Wok is my endeavor to bring Authentic Asian Delicacies to the city at affordable prices. While creating the dishes, we have remained true to both traditional cooking techniques as well as traditional ingredients. It was born out of my principle that food tastes best when it is authentic and hopefully the city of joy feels the same and I am sure will find new love for Authentic Asian Food and its simplicity once they try China Wok” – Varun Rajgarhia – owner – Asia House

The Dishes We Had :

Welcome Drinks :

Sweet and Salt Lime & Cold Drinks –

Soups :

Spicy Lemon Burnt Garlic Soup – Spicy soup with fresh lemon, burnt garlic and green chilies with chicken. Given the lemon addition, this soup is as good for summer meals as it is in the winter. The recipe combines two of my favorite ingredients: garlic and lemon. Lemon soups have the lightness and brightness that some savory soups miss. This soup joins the savory of garlic with lemon for a fresh-tasting finish.

Eight Treasure Soup – Traditional coriander and chili flavored thick soup with vegetables and mushrooms with chicken. It’s both warming and delicious – and full of ingredients that are GREAT for your health! The first time I had it was at a dinner. It was one of the most delicious, sweet, creamy soups I’ve ever had. I was hooked at first sip!

Starters :

Prik Kai Sot Sai Thod – Chicken wings tossed in Thai sweet chili sauce with kaffir lemon. The combination of both fragrant Sweet Chili Sauce and kaffir lime leaves are what make this recipe special so don’t leave either of them out! These wings have crispy skin that is full of Thai curry flavor. Yet, they are not spicy hot like some Thai dishes. The crunchy kaffir lime leaves add texture and fragrant, making the wings distinctly Thai.

Asian Barbecued Chicken – Pan roasted Chicken smoked with charcoal and caramelized in Barbecue and butter sauce. This Asian-style version of Berbecued chicken on oyster sauce, soy sauce and roasted garlic, with toasted black peppercorns added a strong and bold flavor to the dish. The sauce is superb glazed on chicken. Grab some napkins everyone!

Chicken Sui Mai – Wafer thin flour wrappers with minced and served with garlic oil. I bet most of you have heard about Dim sum, which is a southern Chinese cuisine that serves with tea and comes in small portions in bamboo steamer! I will never say ‘no’ to Dim Sum and it will always be one of my favourites! Sui Mai is definitely a “must-order” dish. Here they are making it with chicken instead of prawn or pork, just simply because I think We Bengali are more chicken than pork person! Or perhaps, its purely because they feel like trying something different to serve us. Wafer thin floor wrappers with minced chicken served with garlic oil. There is something charming about going for this dim sum, I guess it must be something I treasure for a long time.

Mains :

Kung Pao Chicken – Diced chicken toast in kung Pao sauce and finished with roasted cashew nuts. Apart from the chicken cubes, this famous dish contains chili peppers, spring onions, garlic, ginger, Sichuan peppers and most often toasted peanuts, but according to the author cashew nuts are also encountered. It may seem very simple, but the flavours are very unusual and surprising for someone who knows Chinese cuisine from European restaurants. Two things make this dish very unique: Sichuanese peppercorns and the very light sour, sweet and hot sauce prepared with black vinegar.

Pla Pad Kraprow – Sliced fish tossed in Thai Chili Basil sauce with Birds eye Chili. Healthy bowl of goodness! To be honest this is such a great and uncommon and also a popular dish. Every one like this and i specially like this dish too much. We were amazed by the perfectly cooked fish, crunchy fried crust, and fragrant and flavorful sauce.

Thai Red Curry (Veg) – Traditional medium spicy Thai red curry with fresh chilies and Ginger. This recipe is so simple and tastes amazing! I had Thai Red Curry powder and mixed it into a paste and found Thai Kitchen organic coconut milk in a can. For speed, I blanched the cauliflower and green beans together; and substituted baby bella mushrooms and Living Herbs basil since I couldn’t find fresh cremini or thai basil. Came out delicious, my teenager even liked it!

Rice & Noodles :

Schezwan Rice (Chicken) – Spicy fried rice tossed with roasted Chili paste , bell peppers and dry Red Chilies. It is a Chinese dish of steamed rice that has been stir-fried in a wok and, usually, mixed with other ingredients, such as eggs, vegetables, and meat, and as such, often served as a complete dish. A treat of flavoured rice, with shreds of chicken topped with a spicy schezwan sauce for an unforgettable hit of deliciousness in your mouth!

Chili Garlic Noodles (Egg) – Chill Garlic Noodles is a simple stir-fried noodles recipe infused with bold flavors of garlic and hot red chill. A quick, easy and flavourful meal, perfect for entertaining and busy work day. It is a delight to eat. It was so soul satisfying.

Steamed Rice – Steamed rice is a staple food for almost any Oriental meal. It is soft and sticky compared to other kinds of Asian rice.

Desserts :

Darsoan with Ice Cream – Crispy Fried flour strips tossed with burnt honey and caramelized sugar. A Chinese style dessert which is exquisite. I love it. This is almost every body’s favourite Desert in any Oriental Restaurant.

I have had a lot of Chinese food in a lot of different places but I have to say China Wok is right up there in the top 5, I have ever had. It’s my understanding they have a great Chef and his preparation is outstanding. I find that most Chinese food restaurant dishes all have the same flavour profile. NOT the case here, each dish is unique and flavourful.

Staff were extremely pleasant and seemed genuinely pleased to hear how much we enjoyed the dining experience. You would never expect the quality from looking at the outside of the building, it being so non-descipt. Currently the leading Chinese food restaurant in area. I would definitely come back to try the lunch specials too.

Special Thanks to –

○ Varun Rajgarhia, owner Asia House for the invitation and amazing hospitality. ○ Chef for providing us such a lovely experience of Steam Food

○ Rajdeep Bhattacharjee for leading us.

Proud Member of Panch Phoron #panchphoron

When you need your Chinese fix…China Wok is there! "The way you cut your meat reflects the way you live." - Confucius For many, food is an experience.

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zlifebyzumba · 8 years

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If You’ve Ever Had a Migraine, You Should Read This

According to the Migraine Research Foundation, migraine is the 3rd most prevalent illness in the world, affecting 1 billion people. That’s 12% of the world’s population. So, there’s a pretty good chance you’ve experienced a migraine in your lifetime, or know somebody who has. And now, help is on its way.

Stephanie Weaver, MPH, CWHC is an author, blogger, and certified wellness and health coach who had (unknowingly) suffered from migraines her whole life. After three scary bouts of vertigo, she was officially diagnosed at the age of 53. Knowing what an important role food plays in one’s health and frustrated with a lack of resources available to her, Stephanie wrote ‘The Migraine Relief Plan’, out today. The book outlines a detailed food plan to follow if you suffer from migraines, vertigo, or Meniere’s disease, complete with recipes to help you get on track.

We sat down with Stephanie to talk about her book and learn how Zumba® classes might play a role in migraine relief.

ZLife: Tell us about your experience with migraines.

SW: I was diagnosed after having really scary bouts of vertigo. I had no idea that vertigo was a migraine symptom, or that the “weather headaches” I had had my entire life were actually migraines. Since I wasn’t incapacitated for three days and I didn’t have classic symptoms like halos and flashing lights, I had no idea they were migraine attacks. Luckily, I found an expert who understood the connection between my inner ear symptoms and migraine.

ZLife: Why did you write ‘The Migraine Relief Plan’?

SW: I wrote the book that I needed, because it didn’t exist! My neurologist gave me a 3-page handout that simply listed foods in a “don’t” list. It didn’t explain why, or how, or how long to try it. At that time, I was having daily headaches, and 3-5 days of migraine symptoms a week, including wicked vertigo. So I was motivated to find a solution that didn’t rely solely on prescriptions. None of the existing books had the answers I was looking for.

ZLife: Who should read this book?

SW: Anyone diagnosed with migraines, vertigo, or Meniere’s disease. That’s 1 in 7 people. Anyone who loves someone dealing with any of those. Anyone who has chronic headaches, weather headaches, or sinus headaches. And anyone who has been told to reduce processed foods, get off sugar, get off gluten, or lower their sodium intake, because my gentle transition will do all of that for you. And people who love to eat! The recipes are mighty tasty.

ZLife: You outline such a specific meal plan to follow. How did you reach such conclusive decisions?

SW: My book is based on the work of Dr. David Buchholz, who has spent 30 years in his clinical practice refining his list. I used that as a starting point, and then read up on all the latest cutting-edge nutrition, attended medical conferences, and researched exhaustively at the medical library at UCSD. The book has been extensively vetted by a variety of doctors and nutritionists, many of whom provided testimonials for the book.

ZLife: How has your plan personally helped you?

SW: My daily headaches went away in about 7 weeks. I now have 1-2 migraine days per month instead of 3-5 per week. And I haven’t had a vertigo attack in 3 years.

ZLife: Aside from the plan you outline in your book, what do you recommend to anybody suffering from migraines and related conditions?

SW: 1) Track your symptoms to learn your unique pattern; 2) Regulate your habits as much as possible – sleeping, eating, drinking water, regular exercise (if you love dancing, Zumba classes could be a great option for you); 3) Get off of processed food as much as possible!

ZLife: Great! Finally, can you share some recipes with us?

SW: Here are a few and you can find so many more in ‘The Migraine Relief Plan’.

Creamy Not-ella Carob Butter

Makes about 16 ounces (450g)

Prep time: 10–15 minutes Cooking time: 20–30 minutes Passive time: 15 minutes

I created this recipe to give people an easy, luscious treat that still follows the Plan. While it doesn’t taste exactly like Nutella, it’s pretty darn close—even though I skipped the sugar, hazelnuts, chocolate, vegetable oil, soy lecithin, and milk powder. If you make up a jar of this, you’ll have it to spread on gluten-free toast or apples when you want a sweet snack. Perfect for stashing in your desk at work along with an apple. A huge hit with my recipe testers, who called it creamy, dreamy, and addictive.

1 cup (230g) raw, unsalted sunflower seeds

1 cup (160g) hemp seeds

Stevia to equal 8 teaspoons sugar

1/2 cup (50g) carob powder

1/4 cup (60mL) coconut oil

Budget friendly: Moderate (hemp seeds tend to be pricey)

Preheat the oven to 300°F (150°C). Put the sunflower seeds on baking sheets lined with fresh parchment paper.

Toast the sunflower seeds for 10 minutes, then stir and return to the oven. Turn off the oven and toast the seeds another 5 to 10 minutes. You want them just golden brown but not dark brown or burnt. Taste a few if you aren’t sure.

Transfer the baking sheet to a wire rack and let the toasted seeds cool for 15 minutes.

Put the toasted seeds in a food processor fitted with the S-blade or a high-speed blender and blend into a fine powder, about 1 minute.

Add the hemp seeds and stevia and blend for about 4 more minutes, stopping every minute to scrape down the sides. Eventually it will form a ball and become nut butter. Use the tamper if you have a Vitamix.

In a separate bowl, blend the carob powder with the oil, then add the mixture to the nut butter. (If you add the carob powder and oil directly to a food processor, you will have a powdery carob explosion that is not fun to clean up.)

Continue blending until you get the smooth consistency you want.

Serve right away or transfer to a glass jar and store in the refrigerator. It will be spreadable when refrigerated, and just a little thicker than Nutella at room temperature. Eat within a month.

Cooks’ Note: If you cannot get hemp seeds, you can substitute sunflower seeds for them.

Per 1-ounce serving: 5g protein, 9g carbohydrates, 11g fat, 3g saturated fat, 6mg sodium, 61mg potassium, 2g fiber

Roasted Veggie Quinoa Casserole

Makes 8 servings

Prep time: 50 minutes Cooking time: 60–75 minutes Passive time: 10 minutes

It’s not easy following the Plan if you are vegetarian or vegan, as so many of your protein sources are potential triggers. The quinoa and black beans in this dish are high in protein, making it a hearty vegetarian one-dish meal.

1 cup (175g) quinoa, any color

1 cup (250mL) filtered water

1 (1.5–2 pound [680–900g]) butternut or other fall squash

2 large carrots, peeled and cut into 1/2-inch dice

3 stalks celery, cut into 1/2-inch dice

1/2 cup chopped kale, stems included

1/2 cup cooked no-salt-added or low-sodium black beans, drained (optional)

6 cloves garlic, minced

1/4 cup (60mL) organic extra virgin olive oil

2 tablespoons no-salt-added medium–hot curry powder

11/2 cups (375mL) low-sodium vegetable stock

Budget friendly: Very

Put the quinoa and filtered water in a glass bowl and set aside to soak while you are prepping the vegetables.

Peel the squash, cut it in half, remove the seeds and strings, and cut into a 1/2-inch dice. Add to a large mixing bowl, along with the carrots, celery, kale, black beans, if using, and garlic.

Drizzle the oil over the vegetables and toss. Sprinkle with the curry powder and toss until evenly coated. Set aside.

Preheat the oven to 400°F (200°C). Spray or oil a large lidded casserole dish. If you don’t have a lid, cut a piece of aluminum foil to cover. Set aside.

Drain and rinse the quinoa.

Add the drained quinoa and stock to the casserole dish. Gently agitate the dish to distribute the quinoa evenly, while keeping it submerged in the liquid.

Carefully add the vegetables evenly on top, spreading with a spatula and keeping as much of the quinoa in contact with the liquid as possible.

Bake, covered or wrapped tightly in foil, for 35 to 45 minutes, or just until the vegetables are fork-tender.

Remove from the oven, uncover, and let rest for a few minutes before serving.

Cooks’ Note: You must use a casserole dish with a lid, or cover your dish tightly with foil, or the quinoa will dry out and not cook properly. Choose pre-prepped or frozen butternut squash to shorten prep time. You can prep all the vegetables a day ahead. It’s important to cut them uniformly; the small dice allows them to cook through.

Per serving (excluding black beans): 6g protein, 36g carbohydrates, 9g fat, 1g saturated fat, 202mg sodium, 868mg potassium, 6g fiber

Maple Sesame Glazed Chicken

Makes 4 servings

Prep time: 25 minutes Cooking time: 45–50 minutes Passive time: 1/2–8 hours

This Asian-inspired glaze is close to teriyaki without being sticky-sweet. This dish is shown on the cover with Wild Rice and Carrots (page 246) and Spicy Kale and Swiss Chard Sauté (page 243).

1 bunch green onions

2 tablespoons white vinegar (see Cooks’ Note)

2 tablespoons pure maple syrup

2 tablespoons toasted sesame oil

2 cloves garlic

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon ground ginger

13/5–2 pounds (0.8–1kg) boneless, skinless chicken thighs (5–6 thighs)

1 tablespoon coconut oil

2 tablespoons dry toasted tan sesame seeds

Budget friendly: Very

Remove the roots and tips from the green onions. Cut the white parts into chunks and put them in a blender. Slice the green parts thinly and set aside.

To make the marinade, add the vinegar, maple syrup, toasted sesame oil, garlic, smoked paprika, garlic powder, and ginger to the blender and blend, along with the white parts of the onion, until smooth.

Put the chicken in a large bowl. Pour marinade over chicken. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes and up to overnight.

Heat the coconut oil in large nonstick lidded skillet set over medium heat until shimmering. Add the chicken pieces and cook for 5 minutes on each side, or until browned.

Drizzle any remaining marinade from the bowl over the chicken and sprinkle the reserved sliced green onions, stirring to coat chicken. Then, partially cover the pan and reduce the heat to medium–low. Cook for 10 minutes, turn the chicken, and cook for 10 minutes more. Leave a small opening between the cover and the pan so some of the steam can escape.

Remove lid from chicken pan to check chicken for doneness. Cook just until done, either by checking with a meat thermometer for 165°F (74°C), or by cutting open. Sprinkle sesame seeds over. Remove from the heat.

Serve right away or store in the refrigerator for up to 3 days.

Cooks’ Note: Use skinless chicken for this recipe, as this cooking method will not deliver crispy skin. If you’re not sure about sesame oil, start with 1 tablespoon, then taste.

Per serving: 46g protein, 11g carbohydrates, 18g fat, 3g saturated fat, 196mg sodium, 681mg potassium, 2g fiber

from If You’ve Ever Had a Migraine, You Should Read This

#If You’ve Ever Had a Migraine #You Should Read This

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anamorales · 5 years

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WIAW

For today’s post, I thought I’d share a What I Ate Wednesday, since I received quite a few requests for these and more everyday eats in my annual survey. Here’s a recent full day of eats!

6:40am: I’m done making the girls’ breakfast (waffles, eggs, and fruit), so I heat up the coffeemaker and eat two Enjoy Life protein balls before heading upstairs to finish getting ready.

Collegen coffee before heading out the door! Decaf coffee with 1 scoop Vital Proteins, oat milk, and 5 drops of monk fruit

The Trader Joe’s gluten-free whole grain toast is good but the pieces are super small. I have two slices with Miyoko’s vegan cream cheese and everything but the bagel seasoning.

80 supplements with breakfast:

(DIM, adaptogen blend, B-complex, Vitamin C, Selenium, Vitamin D and MitoQ)

While the girls are at school, I hop on the Peloton bike for 45 minutes, record a podcast interview, tweak my post for the following day, answer emails, and host a Beautycounter team call.

I have the wraps on Siete tortillas with spinach and make a matcha latte to take with me for pickup.

(Half water, half almond milk, 1/2 teaspoon matcha powder, 1 scoop collagen, monk fruit)

We have to go straight from school pickup to dance, so I grab two medjool dates to have at some point while we’re out and about, stuffed with almond butter.

(This is so real lol)

What I liked about this day of eats:

What I didn’t like about this day of eats:

No chocolate. This is always a fail when this happens.

Tell me, friends: what’s one of your favorite current meal staples?? What’s the best thing you ate yesterday?

xoxo

Gina

The post WIAW appeared first on The Fitnessista.

WIAW published first on https://immigrationways.tumblr.com/

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