Beef with Red Onions will Improve Your Diet

 

 

Vitamin B12 promotes iron absorption in the body. Beef meat also helps overcome tiredness. Beef with red onions specialists advise men with high levels of bad cholesterol eat up to 200 g of lean beef meat on a daily basis. Try this beef recipe with red onion, capers and cabbage. Red onion is slightly spicier than white or regular yellow onions. Beef meat is essential for our health. It contains vitamin B12 because cows feed on green grass.

Ingredients:
1 pound beef (flank or top sirloin steak), cut julienne
2 red onions, chopped
1 clove garlic, crushed
1 piece ginger, sliced
2 green onions, sliced diagonally

Marinade:
1 egg white
2 tablespoons light soy sauce
1 tablespoon cooking wine
1 tablespoon cornstarch
A few drops of sesame oil

Sauce:
3 tablespoons dark soy sauce
1 tablespoon sugar
1 tablespoon sherry

1/4 cup water (if desired)

Oil for cooking

Directions:

Cut beef across the grain. Add the marinade ingredients, and marinade beef for about 15 minutes. While beef is marinating, prepare vegetables and sauce.

Heat wok and add 2 tablespoons oil, allowing it to drizzle down the sides. When oil is ready, add ginger and garlic. Stir-fry briefly and add onions. Stir-fry until onions are tender but not overcooked. Remove and set aside.

Add oil to wok. Add the beef, stir-frying until it changes color. If desired, add water at this point to make a gravy. Return the vegetables to the wok and mix well. Add the green onion. Serve hot with rice.

Nutritional Breakdown per serving (based on 4 servings):
377 calories (kcal); 23 g Total Fat (36 percent calories
from fat); 24 g Protein; 16 g Carbohydrate; 72 mg Cholesterol;
1152 mg Sodium; 2 g Fiber, 551 mg Potassium

Recipe for prostate cancer

pomegranate juice against prostate

Prostate specific antigen (PSA) is a marker used to detect and track prostate cancer in men. Pomegranate juice is rich in antioxidants which is probably the reason why it slows the recurrence of prostate cancer. 

Pomegranate is also called seeded apple, in which vitamin C, potassium and malic acid prevent problems in heart, ovary and prostate. The phytochemicals (plant- or fruit-derived chemical compounds) in cabbage sprouts are 3 to 10 times of that in cabbage itself. Brussels sprouts are also helpful in prostate and ovarian cancer.
Sweet and Sour Greens with Quince and Pomegranate

ingredients:

1 pound assorted bitter greens, including collards, mustard greens, kale, etc.
1 Tbs fruity olive oil
2 tsp finely chopped shallots
3 cloves garlic, crushed and finely minced
1 large ripe quince, peeled, cored, quartered

The cooking syrup for the quince:

1/3 cup granulated sugar
water to cover the quince in the saucepan
1 large cinnamon stick
½ tsp ground nutmeg
6 whole cloves

The sauce for the greens:

¼ cup pomegranate concentrate (also known as pomegranate molasses)
3 Tbs white wine vinegar
 

methods:


1. Wash the greens well. Remove woody stems, where necessary. Pile the leaves of each kind separately. Roll them into compact cylinders and slice crosswise into thin shreds. Set aside.


2. Make the cooking syrup for the quince by combining the sugar, water, and spices in a small saucepan. Bring to a boil, add the quince, reduce to a simmer, and cook over low heat, for about 12-15 minutes, or until the quince is tender but not mushy. (Quince is actually quite forgiving of overcooking.) When done, remove the quince, cut into ½ inch cubes, and mound in the center of a heated serving platter. Keep warm, covered, in a 200 degree oven. Sieve the syrup, discarding the solids, and set aside.


3. Heat the oil in a heavy skillet until hot. Reduce the heat to medium and add the garlic and shallots. Cook stirring constantly for about 2 minutes or until they are tender, but not browned. Add the greens, and cook stirring until they are just wilted but bright green, about 2 minutes. Remove the platter from the oven and arrange the greens over the quince.


4. Add the pomegranate concentrate and the vinegar to the quince syrup and boil until the liquid lightly coats a spoon. In a small saute pan coated with a film of oil, stir-fry the pepper just until slightly wilted. Pour the sauce over the greens and garnish with the red pepper shreds.

healthy food recipes

A central concern of the society in which we live is health. People are getting more and more conscious about living a healthy life. Eating healty food is of course a great way to improve your health and stay healthy. A common misconception among people is that healthy food refers to bland and boring food that is widely available as a natural food co-op. However, healthy food is actually what you eat every day, only it is prepared in a slightly different way.

Healthy food as well as healthy eating habbits is pleasant for the palate. Closer the food is to its natural state; the healthier it is for you. You can improve your eating habbits by cutting down on packaged food. This kind of food, although convenient, is filled with preservatives and artificial ingredients. Healthy food can be convenient too, once you get into the habit of preparing them.

It is very easy and inexpensive to prepare and eat healthy food. Here is an example: grill some lean hamburger patties until they are well cooked. Once this is done, place the patties on whole grain all natural hamburger buns. The burgers can be served with a tossed salad as well as a side of steamed green beans. Follow it up by serving fresh fruit for dessert. This entire meal can be prepared within half an hour and includes a variety of healthy food.

Grilling lean meat, fish, or chicken does not take a long time. While the meat cooks, you can easily toss up a salad of greens and vegetables. You can also round out the meal by using frozen or fresh vegetables. You can bring in variety into your meals by using healthy foods that you have never tasted before. Be sure to check the produce section of the local grocer, which will be stocked with a whole range of exotic fruits and vegetables. Some produce sections also offer recipes on how to cook the vegetables with which you are not familiar. This is a great way to introduce your children to healthy foods. You can also experiment with fresh herbs that can add new flavors to your meal.

Preparing healthy food on a regular basis will help you to make fast health nutrition meals. If you get the time, try using healthy food in exotic recipes. Healthy food can be prepared before hand and frozen for later use. When you prepare your own frozen food, you can be absolutely sure that there are no artificial additives or preservatives.

Encourage your children to get involved in the preparation of healthy foods. This will create a time that you can share with them. Eating healthy food does not cost you much of your time or money and most certainly, it is a better option for you.

Ingredients
1 pound raw shrimp
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 teaspoon thyme
3 teaspoon garlic, minced
2 teaspoons cilantro, minced
1 teaspoon oregano
4 tablespoons low fat/non fat Parmesan cheese

Method
Put all of the ingredients together in a large bowl and refrigerate for at least three hours. Add 2 tablespoons of olive oil to sauté pan and add shrimp to pan. Saute shrimp over medium hear for 5-10 minutes. Heat sauce in separate pan; add sauce to shrimp.

Healthy Shrimp Pasta

Ingredients
12 oz. pkg. whole wheat pasta
1 c. fresh grated Parmesan cheese
4 cloves pressed garlic
3/4 c. olive oil
1-2 c. shrimp (1/2 lb.)
2 tsp. dried parsley or 1/2 c. fresh parsley

Methods
Heat olive oil and garlic in pan over low heat. Remove from heat and add parsley. Boil pasta; drain. Toss pasta with oil, garlic, parsley sauce and then add shrimp. Finally add Parmesan cheese and toss. Serve immediately.

healthy food in japanese is also popular

Boiled Japanese Radish "Furofuki Daikon" with miso sauce

1/2 Japanese white radish peeled and cut into 2-3cm rounds

1/2 carrot peeled and cut into 2-3cmrounds

"konnyaku" devil's tongue jelly sliced into triangles and four taros pee

4 taros peeled and cut if too big.

konbu kelp

salt

Preboil the raddish using the water from rinsing
rice(if necessary, add water)

Put konbu kelp,carrots,taros and konnyaku into a diffeerent

pot and cover with water.

When the raddish has slightly tender, rince with cold water

and to 2.

boil until the raddish is tender.

Serve the raddish,carrots, taro and konnyaku on a dish and

add hot miso sauce.

chinese food recipes and method

egg bubble soup

Ingredients:

4 (250 g) eggs, beaten
1/8 tsp pepper
3 1/2 oz (100 g) lard or vegetable oil
1 tsp scallions, chopped
1 1/2 tsp salt, or to taste
1 tsp MSG

Method:

Heat the oil in a work over low heat to about 350oF (175oC),
or until a piece of scallion green sizzles and moves around
when dropped in the oil.

Add the eggs and fry until the egg solution bubbles but has
not yet begun to brown. Add 4 cups (1 liter) of water. Stir
in the salt, MSG, and pepper. Simmer until fragrant. Pour
the soup into a tureen, sprinkle with scallions, and serve.

mini spring roll

(Made with mini spring roll wrappers)
Yield: 20 Spring Rolls

Ingredients:

2 tablespoons vegetable oil
2 cloves garlic, finely chopped
2 teaspoons peeled and grated fresh ginger
3 1/2 oz (100 g) ground (minced) pork
3 1/2 oz (100 g) ground (minced) chicken
2 oz (60 g) ground (minced) shrimp
2 stalks celery, finely chopped
1 small carrot, finely chopped
6 canned water chestnuts, drained and finely chopped
4 scallions (shallots), finely chopped
1 cup (3 oz/90 g) shredded Chinese cabbage
2 teaspoons cornstarch (cornflour)
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 tablespoons chicken stock
1 teaspoon Asian sesame oil
20 frozen mini spring roll wrappers, about 4 1/2 inches
(11.5 cm) square, thawed
2 teaspoons cornstarch (cornflour) mixed with 2 tablespoons
water

4 cups (32 fl oz/1 L) vegetable oil for deep-frying

Method:

Mix together the cornstarch, oyster sauce, soy sauce, and
chicken stock. Set aside.

Heat wok and add 1 tablespoon oil, swirling down the sides
of the wok. When oil is ready, add garlic and ginger,
stir-frying until fragrant (approximately 1 minute). Add
the ground pork, chicken, and shrimp. Stir-fry until they
change color (approximately 3 minutes). Remove the
ingredients from the wok and set aside.

Add 1 tablespoon of oil to the wok. When hot, add, in the
following order, the celery, carrot, water chestnuts,
scallions, and cabbage. On high heat, stir-fry the
vegetables until they have softened (approximately
2 minutes). Add the cornstarch/oyster sauce mixture. Bring
the ingredients to boiling, and then reduce the heat to
medium and continue cooking to allow the sauce to thicken
(between 1 and 2 minutes). Remove the wok from the heat.
When the ingredients have cooled add the pork mixture,
stirring it in to mix well. Add the sesame oil.

Wrappers: Mix together the cornstarch and water. Carefully
wet the edges of the spring roll wrapper with the
cornstarch/water mixture. Mound 1 tablespoon of filling in
the center. Roll the wrapper up diagonally, folding in the
sides. Repeat until all the spring rolls are made.

Heat the 4 cups of oil in a wok, using a deep-frying
thermometer to determine when the temperature reaches 375
degrees F (190 degrees Celsius). (If you don't have a
deep-fry thermometer, just stick a bread cube in the oil -
when it sizzles and turns a golden color, the oil is hot
enough). Cook each spring roll until it turns golden brown,
in batches of 4 at a time. Remove and drain on paper towels.
Serve hot.

spicy chiken wings

Spicy Chicken Wing

Ingredients:

1 kg chicken wings (mid-joint)
5 TB salt
Freshly Ground Black Pepper

Method:

Clean wings and marinate with 3 TB salt, the longer the
better (the wings can be prepared in advance and frozen).
Line the wings on a baking tray, and sprinkle with remaining
2 TB salt and freshly ground black pepper. Bake at 230
Celsius (roughly 450 Fahrenheit) for 20 minutes or until
golden, turning once. Serve with dipping sauce.

Dipping Sauce: Mix ketchup with a bit of honey and tabasco
sauce.

beef and tofu

Ingredients:

1 c Beef broth
1 tb Cornstarch
2 tb Water
1 t Brown sugar
2 tb Oil
1/2 lb Lean ground beef
1 cl Garlic minced
2 c Shredded Chinese cabbage
1/2 lb Tofu, cut into 1/2" cubes
3 c Hot cooked rice
2 Green onions with tops,
Sliced

Method:

1. Bring broth to a boiling medium sauce pan.Combine
cornstarch and water in a small bowl, set aside.
2. Heat oil in wok over high heat.Add beef.Stir fry until
no longer pink, breaking larger pieces with a wooden spoon.
3. Add garlic and Chinese cabbage, cook about 1 minute.
4. Reduce heat and add broth mixture, stir until thickened.
5. Add tofu, gently stir until heated, about 1 minute.
6. Spoon tofu mixture over rice and garnish with green onions.

almond chiken

Ingredients:

2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2" ginger root slice -- minced
1 garlic cloves -- minced
1 egg
1 cup almonds -- ground
6 cups peanut oil

Method:

1. Pat chicken dry with paper towels. Cut into strips 1/2"
wide by 3" long.
2. Stir soy sauce, rice wine, chicken stock, sugar,
cornstarch, ginger, and garlic together.
3. Place chicken in marinade, turning to coat. Marinate at
least one hour, turning chicken after half an hour.
4. Remove chicken from marinade and drain on paper towels.
Beat egg slightly with 1/2 teaspoon water.
5. One by one, dip chicken pieces in egg and roll in almonds
to coat.
6. Let almond coated pieces set 15 minutes. Heat oil to 350.
Fry chicken pieces in batches one layer deep until crisp,
golden brown. Be sure to let oil come back up to 350
between batches.
7. Drain on paper towels and serve at once.



Chinese food is not only full of delicious flavours ¨C it
can be a healthy option too. If you're eating in a
Chinese restaurant, buying from a takeaway, or cooking at
home, remember to go for lower-fat options.

You could choose dishes such as steamed fish, chicken chop
suey and Szechwan prawns. Lower-fat options include anything
boiled or steamed, such as steamed fish and plain rather
than fried rice. And for a healthy choice, it's best to
avoid anything in batter because these foods are high in fat.

Steaming rather than deep-fat frying really cuts down on fat.
Traditionally, Chinese food was cooked in small bamboo
steamers, but it's easy to steam food if you're cooking at
home. If you haven't got a steamer, try putting the food in
a sieve over a pan of boiling water. The great thing about
steaming is that you don't need to add any fat, and steamed
vegetables keep their natural flavour and nutrients.

Stir-frying, another traditional Chinese cooking method,
can also be a healthy way to cook. Ideally you should use a
wok, but any large pan will do. You only need to use a very
small amount of oil and the food cooks quickly. This means
the food is low in added fat and it retains more nutrients
because the cooking time is shorter. So, if you're cooking
up your own stir-fry, you'll end up with a meal that's tasty,
nutritious, ready quickly, and you'll only have one pan to
wash!

Stir-fries typically contain a good selection of vegetables
and a moderate amount of lean meat or other protein, and
they're usually served with a large portion of rice or
noodles ¨C which is a great combination for a healthy diet.

CHINESE FOOD CULTURE

fish soup with tofu and coroader

Steam flatfish with ginger and green onion

Boiled pork with spices

Chinese food now holds a popular place among the entire population of the world. You can find a Chinese restaurant in every major city and in many smaller areas of the world as well. Why is Chinese food so popular? Is Chinese food healthy? What is the history of Chinese food?
The History of Chinese Food
The history of Chinese food1 is an interesting one. Unlike many cultures the Chinese believe that the preparation of food is an art and not simply a craft. The art of cooking Chinese food can include dishes and food preparation techniques which are difficult to develop and may require the expertise of a chef with lots of experience. One such technique is noodle pulling (scroll down to the bottom of the page to learn more about this technique). Noodle pulling requires skill and lots of practice and results in a delicious noodle dish. This article will refer to noodle pulling later on, but for now, let’s go back to the history of Chinese food.
Chinese food and the way it is prepared is very much influenced by the two major philosophies, which influence the entire Chinese culture. These dominant philosophies are Confucianism and Taoism. Both have these philosophies have influenced the way that the Chinese people cook and the way that they enjoy their food..
Confucianism and Chinese Cuisine
Confucius was the man behind the Confucianism beliefs. Among many other standards Confucius established standards for proper table etiquette and for the appearance and taste of Chinese food. One of the standards set by Confucius (you might have noticed this at an authentic Chinese restaurant) is that food must be cut into small bite size pieces before serving the dish. This is a custom that is definitely unique to the Chinese culture.
Knives at the dinner table are also considered to be a sign of very poor taste by those who embrace Confucianism beliefs. The standards of quality and taste that Confucius recommended required the perfect blend of ingredients, herbs and condiments--a blend which would result in the perfect combination of flavor. Confucius also emphasized the importance of the texture and color of a dish, and taught that food must be prepared and eaten with harmony. Interestingly enough, Confucius was also of the opinion that an excellent cook must first make an excellent matchmaker.
Taoism and Chinese Cuisine
Those who follow the Taoism beliefs focus on the health benefits of particular foods vs. the presentation of the same. Taoists search for foods that will increase their health and longevity. They search for foods that have healing powers. Many times these benefits were often referred to as ‘life giving powers’. For instance, the Chinese found that ginger, which can be considered to be a garnish or a condiment was found to be a remedy for upset stomachs or a remedy for colds.
Is Chinese Food Healthy?
Chinese food, when authentic is probably the healthiest food in the world. Some restaurants, which are not authentic, prepare their menu with highly saturated fats or with meats that contain unhealthy amounts of animal fat. These Chinese restaurants are not recommended and they are both neither authentic nor healthy.
Good Chinese food however, is prepared and cooked with poly-unsaturated oils. Authentic Chinese food does not require the use of milk-fat ingredients such as cream, butter or cheese. Meat is used, but not in abundance, which makes it easy for those who love authentic Chinese food to avoid high levels of animal fat. Many believe that authentic Chinese food is really the ideal diet.
Chinese Restaurants in Every Part of the Nation
Whether it is in a Tennessee Chinese Restaurant to a New York Chinese restaurant you are going to find culinary dishes that are both healthy and delicious. Savor the flavor with Chinese food!