Succes your diet by fish vegetables recipes

vegetables fish cuisine


vegetables and fish recipes



Fish and Vegetables

Serves 3 to 4


Ingredients:

1 lb white fish fillets, cut into bite sized pieces
2 carrots, sliced
1/4 cup bamboo shoots or water chestnuts
1 cup green vegetables
1/2 cup mushrooms, quartered
3 cm. piece of ginger, cut into thin slices
1/2 red pepper, sliced

Marinade:
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon sugar
1 egg white
dash of pepper

Sauce:
1 teaspoon sugar
1/2 teaspoon salt
2 teaspoons vinegar
4 teaspoons soy sauce
1 teaspoon sesame oil
1/2 cup water
1 tablespoon cornflour


Directions:

Combine marinade ingredients. Add fish to marinade and
set aside.
Boil 3 cups of water. Add in carrots and green vegetables
for 30 seconds. Plunge vegetables into cold water - this
gives them a good color.
Heat wok. Add 1 cup oil and fry fish pieces for 1 minute.
Into clean wok add 2 tablespoons oil. Add in vegetables,
ginger, mushrooms, red pepper, and bamboo shoots.
Add fish, but don't stir.
Add sauce. When boiling, stir lightly and cook 1 minute.

Nutritions of Beef and Vegetables

beef with fried spicy

Beef is a rich of B vitamins, zinc, iron, phosphorus and selenium. Red meat like beef is a source of carnitine is a quaternary ammonium compound and is responsible for the transport of fatty acids in mitochondria from the cytoplasm. Carnitine is also sold as dietary supplements. A combination of beef and lawyers is a source of creatine acid, organic nitrogen in the energy supply to the nerves and helps muscle cells. Studies have found in the Global Fund for cancer research in 2007 that cancer can be caused by eating red meat. Reports indicate that one should avoid eating more than 500g of cooked red meat per week and very little meat products processed at high risk of cancer. But the lean meat is said that vitamin B12 and selenium, which contribute to the risk of colon cancer. Some say that eating red meat in moderation, a good habit, since large quantities of undesirable saturated fatty acids. However, meat is a rich source of conjugated linoleic acid, a heart healthy fats and saturated fatty acids. Beef also contains vitamin B6 and vitamin B12 to reduce levels of homocysteine, an amino acid in the human body. Vitamin B9, vitamin B6 and vitamin B12 leads to high levels of homocysteine and may cause thrombosis and cardiovascular disease. Research shows that high consumption of red meat increased as beef and pork, the risk of colon cancer twice. The survey also revealed that not raise other types of meat and fish, the risk and suggested that eating vegetables may reduce the risk is marginal. People who have red meat - like beef - in large quantities and do not eat vegetables were likely to develop colon cancer by eating a factor of 2.5. The consumption of vegetables showed a slightly reduced risk.

beef with asparagus

Beef and Vegetables recipes

Serves 3 to 4 as part of a multicourse meal

Ingredients:

1/2 lb. beef, thinly sliced
1 onion, chopped
2 1/2 cups assorted vegetables, chopped

Marinade:
4 tablespoons soy sauce
1 tablespoon oil
1 teaspoon honey
1 clove garlic, crushed
3 tablespoons sesame seeds


Directions:

Combine marinade ingredients.
Marinate beef for 15 minutes.
Heat oil in wok. Stir-fry beef and onion.
Add vegetables. Fry until bright in color.
Add sesame seeds and left over marinade. Heat thoroughly. Serve with rice.

beef with brccoli healthy vegan recipe

beef with broccoli picture

beef with green broccoli

beef with broccoli fry

Beef with Broccoli

(The secret to this popular restaurant dish is to marinate
the beef in a bit of oil)

Serves 3 to 4

Ingredients:

3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:

1. 1 egg
2. 1/3 tsp (1.5 mL) salt
3. 1 Tbsp (15 mL) cooking wine
4. 1 Tbsp (15 mL) cornstarch
5. 2 Tbsp water
6. 1 1/2 Tbsp (20 mL) oil
7. 1 1/2 lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
8. 1 cup (250 mL) cooking oil
9. 2 1/2 Tbsp (30 mL) oyster sauce
10. 2 Tbsp (25 mL) light soy sauce
11. 3/4 Tbsp (10 mL) dark soy sauce
12. 1 Tbsp (15 mL) sugar
13. a few drops of sesame oil
14. 2 cloves garlic, crushed
15. 1/2 cup (125 mL) chicken broth
16. 2 Tbsp cornstarch (if desired)
    

Directions:

Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes. While beef is marinating, prepare the
vegetables.

Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.

Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain the wok.

Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serve hot.

Variations:

*Add carrots and onion if desired. Boil in the wok with the broccoli (you'll need to add more water).

Sweet and Sour Vegetables Recipe

Sweet and Sour Vegetables Photo

Sweet and Sour Vegetables

Sweet and Sour Vegetables

Ingredients:

2 1/4 cups (approximately) frozen Oriental vegetables
1/4 cup pineapple chunks (reserve the juice)



Sauce:

3 tablespoons brown sugar
1 tablespoon rice vinegar
1/8 to 1/4 teaspoon salt
1/2 cup pineapple juice
1 tablespoon cornstarch


Directions:



Mix together the sauce ingredients in a small bowl.

Heat the wok and add oil. When oil is ready, add the

frozen vegetables. Stir-fry until tender but not overcooked.

Add pineapple chunks and sauce, giving sauce a quick re-stir.

Cook until thickened and serve hot.

Vegetarian Eight Treasures

The Chinese believe eight is a lucky number.

Ingredients:

3 pieces spicy pressed bean curd
4 dried mushrooms
50 grams (3 1/2 tablespoons) carrot
75 grams (5 1/4 tablespoons) wheat gluten (a meat substitute available
in Asian markets)
50 grams (3 1/2 tablespoons) water chestnuts (fresh if possible)
75 grams (5 1/4 tablespoons) string beans
1 red chili
1/4 cup peanuts, or as desired
1 garlic clove
1 shallot
1 1/2 tablespoons hot bean paste
1 teaspoon rice wine

Seasoning:

1/4 teaspoon salt (or to taste)
1/2 teaspoon sugar
1/2 teaspoon hoisin sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon sesame oil
pepper - a few shakes
50 ml (just under 1/4 cup) water
Oil for deep-frying and stir-frying


Directions:


Soak the dried mushrooms until they have softened. If desired, save the soaking liquid to use in place of water in the seasoning.
Wash and dice the string beans, gluten ball and spicy pressed bean curd.
Wash and dice the carrot, water chestnuts and red chili.
Peel the garlic and shallot and chop finely. Mix together the seasoning ingredients in a bowl.Boil the peanuts in boiling water for about 2 minutes. Cool.
Peel the skin and set aside.
Heat the wok and add oil for deep-frying. When oil is ready,deep-fry the peanuts on high heat until they are golden brown. Remove and set aside. Repeat with the gluten ball. Parboil the carrots and string beans for 1 minute. Drain.
Heat wok and add oil. When oil is ready, add the garlic shallot and hot bean paste. Add all the other ingredients except for the peanuts. Stir-fry until they are cooked,then add the rice wine and seasoning.
Turn off the heat, mix in the peanuts, and serve.

Learn the secret why Chinese women don't put on weight and the secret

China's been keeping for 400 years.

Can tea really help you lose weight? According to Jesse Willms, the establishment weight loss industry doesn't want you to know about a cheap and easy way to lose weight without relying on expensive products and programs.
Wu-Yi Tea, which has been used in Asian culture for hundreds of years,is an alternative to some of the other diet products out today.

According to Mr. Willms you can lose significant weight in the matter of a couple months with the help of Wu-Yi Tea, along with proper exercise and diet. The testimonials on his website show people who have lost 20-30 pounds, or even more. That's certainly a lofty claim. Wu-Yi does note that those individuals were compensated for their weight loss, they are not actors or models, and they can verify their weight loss claims.
You may be wondering how a simple tea can be such a powerful weight loss tool. What are the claims really all about? Wu-Yi is said to have a high natural concentration of polymerized polyphenols. These compounds have been clinically proven to activate enzymes that cause the breakdown of fat. They also improve your metabolism to help
speed up weight loss. It is recommended that you drink two cups of Wu-Yi Tea every day and stick to a diet and exercise regimen. You can then lose weight due to increased metabolism and blocking the fattening effects of carbohydrates.

PRO

    * If you are a coffee drinker, this can be a way to lower your caffeine intake
    * Clinical trials supporting Wu-Yi Tea's fat burning abilities
    * Claims to be more effective than Green Tea
    * Promotes healthy diet
    * Promotes exercise
    * Does not contain calories, carbs or fat
CON

    * Has some caffeine, only slightly less than what is in a cup of coffee
    * Website is cumbersome and maybe even a little ambiguous, since pricing info is not readily available 

DIET and NUTRITION

You are advised to drink the Wu-Yi Tea twice each day and include a sensible diet and moderate exercise. There are no actual foods or recipes, only the recommendation to not eat after 7:30 p.m. and to drink eight asses of water a day.



EXERCISE

Mr. Willms' website recommends some exercise along with drinking your Wu-Yi Tea. These exercises include going for a 30 minute walk, swimming, or cycling at least three times a week.

EXPENSE

A free trial is available, with a $4.95 shipping and handling fee, but you don't get the price of the Wu-Yi Tea until you sign up. You are also offered a 60-day money-back guarantee.


CONCLUSION

The Wu-Yi Tea website is not visually appealing and looks somewhat skeptical.

You have to really search for price information, and you get nothing unless
you go through with the sign-up process.

The Wu-Yi Tea claim is that you can lose up to 30 pounds or more by drinking Wu-Yi Tea. Of course, their recommendations to follow a sensible diet and exercise program will also contribute to your weight loss. As with most
supplemental products, don't expect a miracle, but possibly a positive
small addition to your overall weight loss efforts.

vegetarian food

An authentic Thai Green Curry Recipe for the vegetarian palate. All the authentic trimmings - lemongrass, coriander seeds, green chillies, galangal, kaffir lime leaves, coconut milk - without the meat, but with meat substitutes - wheat gluten or tofu, take your pick. This recipe is vegan, and you can also choose to make it gluten-free. Any way you cook it, this is such a tasty meal, you'll tend to forget how healthy it also is!
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
PASTE:
1 stalk lemongrass, sliced finely (see instructions below)
2 tsp. ground coriander (grind whole coriander seeds yourself in a coffee grinder for the best taste!)
3 Tbsp. vegetarian fish sauce (available at Vietnamese food stores, or substitute wheat-free soy sauce)
1 tsp. brown sugar (optional)
1-3 green chillies, deseeded (adjust according to desired spiciness)
1 small onion
2 cloves garlic
1 thumb-size piece galangal (or ginger), peeled and sliced
2-3 kaffir lime leaves (fresh, frozen, or dried), snipped into strips or small pieces with scissors
1 loose cup fresh coriander leaves and stems
1½ tsp. dark soy sauce (substitute 1 Tbsp. wheat-free soy sauce for gluten-free diets)
OTHER:
2-3 kaffir lime leaves
1 can good-quality coconut milk
1 package firm tofu cut into bite-size pieces (for gluten-free diets), OR 1 package wheat gluten “chicken" cutlets
1 red bell pepper
1 cup snow peas
1 cup fresh holy (or sweet) basil, chopped roughly
1 small yam or sweet potato, cubed
3 Tbsp. oil for frying
optional: other vegetables of your choice, such as carrots, broccoli, cauliflower, etc...

No doubt the meal is colorful, I mean those orange and whitish roots look good, the greens are perfectly placed near the brown and that red sauce and white cheese also look good. But how would you react if this was your main vegetarian course at a dinner?

Oftentimes vegetarian food can be disappointing. In Taiwan, they tend to overcompensate for flavor by adding grease, which just makes people sick and unhappy all around. But the black bean burrito I had (which was vegan, by the way) was not greasy at all, and, accompanied by a sharp salsa plus the house salad, it was greatly satisfying.
We went back the next day for lunch and stuffed our faces again.

Suzanne Stevens, founder and Executive Director of Hope Springs Institute, invited volunteers, guests and staff cooks to share their recipes so she could pick the best of the best to create tantalizing meals at Hope Springs. The kitchen staff consistently offers meals that appeal on every level. They are beautiful, delicious and filled with nutrition. People who eat animal protein when they are not at Hope Springs, beg for these vegetarian recipes. "I'd be a vegetarian if I could have meals like these" many tell us.

Usually whenever you mention vegetarian food, people will say "no way as I love my meat too much". I used to be one of those "anti-vegetarians" but ever since I took the plunge to try the food, I have been pleasantly surprised with the selections and most importantly, it tastes good.
This particular place practises Hare Krishna principles - no garlic or onions to flavour their food but by some miracle, the food tastes great. We have eaten here twice - once for lunch and another time for dinner. For lunch, they have their sets. There's the Nava Thali Set with rice and nine small metal bowls with curries, yoghurt and pickles for a complete meal. The vegetables change on a daily basis for variety. Also available during lunch time is their Chapati set served with potato and bittergourd curries.
The Mutton Varuval came highly recommended by a friend who had dined here earlier. It's really good stuff with all the spices flavouring the vegetarian mock meat.
One of their specialties is their vegetarian satay which is only available in the evenings. They have been even featured on the local food show, Ho Chak for this. Even though it's made from gluten, the chunks reminds one of tender chicken satay. It's well marinated with spices and grilled with a slight smoky taste.
They serve the satay with an unusual peanut sauce that is not too thick but flavoured with curry powder. I kinda didn't like the sauce as I always like my satay sauce to be full of peanuts. However the satay was tasty just on it's own which I really enjoyed.
I tried their char kuey teow in the hope it would taste like the one I had at Blue Boy's. Unfortunately it was slightly oily and they had cut the strands of rice noodles which I hate. It had wok hei but somehow it didn't feel like char kuey teow with all those sinful items like cockles and deep fried pork lard cubes.
Splashie Boy had a Rava Thosai with Kheema which tasted not too bad but slightly chewy. This place also serves vegetarian cakes (saw a few cupcakes) and yong tau foo which is popular among it's customers.
To cool off during lunchtime, we shared the sweet and icy cold Ais Kacang which was filled with a kaleidoscope of colours - yellow, green, red and pink.
Usually whenever you mention vegetarian food, people will say "no way as I love my meat too much". I used to be one of those "anti-vegetarians" but ever since I took the plunge to try the food, I have been pleasantly surprised with the selections and most importantly, it tastes good.
This particular place practises Hare Krishna principles - no garlic or onions to flavour their food but by some miracle, the food tastes great. We have eaten here twice - once for lunch and another time for dinner. For lunch, they have their sets. There's the Nava Thali Set with rice and nine small metal bowls with curries, yoghurt and pickles for a complete meal. The vegetables change on a daily basis for variety. Also available during lunch time is their Chapati set served with potato and bittergourd curries.
The Mutton Varuval came highly recommended by a friend who had dined here earlier. It's really good stuff with all the spices flavouring the vegetarian mock meat.
One of their specialties is their vegetarian satay which is only available in the evenings. They have been even featured on the local food show, Ho Chak for this. Even though it's made from gluten, the chunks reminds one of tender chicken satay. It's well marinated with spices and grilled with a slight smoky taste.
They serve the satay with an unusual peanut sauce that is not too thick but flavoured with curry powder. I kinda didn't like the sauce as I always like my satay sauce to be full of peanuts. However the satay was tasty just on it's own which I really enjoyed.
I tried their char kuey teow in the hope it would taste like the one I had at Blue Boy's. Unfortunately it was slightly oily and they had cut the strands of rice noodles which I hate. It had wok hei but somehow it didn't feel like char kuey teow with all those sinful items like cockles and deep fried pork lard cubes.
Splashie Boy had a Rava Thosai with Kheema which tasted not too bad but slightly chewy. This place also serves vegetarian cakes (saw a few cupcakes) and yong tau foo which is popular among it's customers.
To cool off during lunchtime, we shared the sweet and icy cold Ais Kacang which was filled with a kaleidoscope of colours - yellow, green, red and pink.