Italian Tomato Soup Recipe | Kid Foods

Ingredients :

• 1 tablespoon extra virgin olive oil
• 1 small onion, finely chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 clove garlic, chopped
• 1 (16 oz.) box of low-sodium vegetable stock
• 1 (28 oz.) can of crushed tomatoes
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ cup basil, chopped
• ¾ cup alphabet shaped pasta

Equipment and supplies

• Large Dutch oven or other heavy bottomed stock pot
• Knife
• Cutting board

How to Make:

1. Place olive oil into the large pot over medium heat. (Adult help needed here!)
2. Add onion, carrots, celery, and garlic and cook until vegetables begin to soften, about 8 minutes.
3. Stir in vegetable stock and crushed tomatoes.
4. Season with salt and pepper.
5. Reduce heat to low and simmer for 25-30 minutes.
6. Stir in basil and pasta and cook until pasta is tender, about 5 additional minutes. Serve hot.

How much does this recipe make?

• 6 1-cup servings

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Bakso Recipe | Indonesian Food

BASIC RECIPES BEEF BAKSO
 
Ingridients:
FRESH BEEF 300 GR, SDT SALT, 2 cloves garlic, finely chopped, teaspoon pepper, 1-2 HR starch, 1 EGG WHITE

1. Milled chopped OR TO FINE MEAT, MIX WITH salt, mix well
2. Knead until dough SOFT AND CAN DIPULUNG (KURLEB 30 MINUTES). GARLIC AND THEN ENTER pepper
3. AFTER THE AVERAGE batter, FLOUR AND WHITE EGGS ENTER, mix until blended
4. Form the dough into 2 circles USING SPOON. Boil in boiling water BAKSO TO FLOATING, remove and drain

BASIC RECIPES BAKSO VEIN
 
Ingridients:
300 GR MEAT SENGKEL, 1 clove garlic, finely chopped, 1 teaspoon salt, teaspoon pepper, 2 HR starch, 2 WHITE EGG

1. BY SENGKEL puree finely chopped or ground
2. Add the garlic, salt and pepper. Stir well, ENTER starch, stir, knead EGG WHITE TO ENTER CASUAL smooth batter (KURLEB 30 MINUTES)
3. 2 FORM USING SPOON batter into balls BAKSO. Boil in boiling water-BALL TO BALL FLOATING BAKSO, remove and drain

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Blueberries and Apples to Reduce Diabetes

Based on studies in the U.S. recently, often consume fruit Blueberries, Apples, and Pears was able to reduce your risk of diabetes. "Those who eat more fruits or apples blueberries lower risk for diabetes," said An Pan, researchers from the Harvard School of Public Health, as reported by Reuters on Saturday (17/3).

An Pan declare these fruits are rich in flavonoids, compounds found in fruits, vegetables, and grains, which can reduce the risk of diabetes, liver or cancer and can reduce high blood pressure. "Blueberries and apples can reduce the 23 percent risk of developing diabetes," said An Pan.

American Diabetes Association states an average of 26 million Americans suffer from diabetes, a disease resulting from the inability of the body to produce insulin (a hormone that regulates blood sugar levels).

Therefore, An Pan suggested that people with diabetes also contributed to consume these fruits. "In addition to preventing, tiggi flavonoids contained in fruits are very well taken by people with diabetes," said An Pan.

An Pan said the influence of multiple factors of diabetes such as weight, smoking habits, and heredity. To control it, other than fruit consumption, diabetes can be controlled with regular exercise and diet.

Meanwhile, a Professor of Medicine at New York University, Dr. Loren Greene, said the natural sugar found in fruit can increase blood glucose levels quickly.

In addition, other substances found in fruits such as fiber and pectin can provide good benefits to people with diabetes. "It's good to eat fruit rather than fruit juice," he said.

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Special Fried Rice Recipe | Indonesian Food

Special Fried Rice Recipe 

Ingredients: * 4 plate of white rice
* 200 grams of shrimp, peeled, halved, garami, fried
* 100 grams of crab meat / small crab, boiled, stir-fried with butter
* 1 chicken breast, poached, shredded meat, shredded
* 4 eggs, make a cow
* 2 tablespoons butter
* 2 teaspoons of tomato puree
* Cucumbers and tomatoes to taste
 
Seasoning Recipe Fried Rice Special :

     * 6 red chilies, trimmed, seeded
     * 10 pieces of red onion
     * 1 cm shrimp paste
     * 1 teaspoon granulated sugar
     * 2 teaspoons salt


How to Make Fried Rice :

• Saute the ground spices with butter, pour 2 tablespoons of water and tomato puree. Add chicken and stir well. Add rice, cook until done.
• Serve with fried rice put in atasya crabs, fried shrimp, egg, cucumber and tomato slices.

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Tom Kha Gai | Thai Recipes

Tom Kha Gai is a Thai-style chicken soup. Makes it very practical and easy. It was delicious and tasty on the tongue. Here are step by step cooking Tom Kha Gai. Good luck!

Tom Kha Gai Recipe Ingredients:

* 350 grams chicken fillet, cut the length of size 1 × 5 cm
* Mushroom (White) 150 grams, dip in boiling water, drained
* 7 pieces of red chili, crushed
* 400 ml chicken broth
* 800 ml coconut milk from 1/2 coconut

Tom Kha Gai Seasoning recipe:

* 3 stalks lemongrass
* 6 cm galangal
* 4 pieces of kaffir lime leaves
* Lime juice 3 tablespoons
* 2 tablespoons fish sauce
* Granulated sugar 1/2 teaspoon
* Salt to taste

How to Make Tom Kha Gai:
1. Combine chicken broth, lemon grass, galangal, and kaffir lime leaves. Simmer over medium heat until boiling.
2. Add chicken, mushrooms, salt, lime juice, fish sauce and sugar. Cook until done.
3. Pour the coconut milk and add the cayenne pepper, and cook, stirring frequently, until boiling. Remove and serve.

To 3 servings

Tom Kha Gai cooking tips:
1. Chicken broth made ​​from boiling chicken bones. Drain the chicken bones and discard the cooking water first. Boil again until boiling. To be more pleasant add a piece of onion, celery, cilantro and black pepper grains.
2. Chicken broth can be stored in a freezer and last for 3 months.
3. Stirring is done so that coconut milk is not broken.

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Rendang Beef Recipe | Indonesian Food

Rendang Meat is one of Padang cuisine recipes from Indonesia. The taste is well-known Padang food likes and fits in the tongue of Indonesia.

Meat Rendang Recipe Ingredients:

* Scrubs 500 grams beef, cut extends approximately 12 parts
* Turmeric leaf 2 pieces
* 2 sheets orange leaves
* 2 stalks lemongrass, crushed
* 1 piece of deaf
* Toasted shredded coconut 2 tablespoons
* 1000-1500 ml coconut milk from 2 coconuts
* 2 tablespoons cooking oil

Rendang Meat Seasoning recipe:

* 10 grains of red onion
* 6 cloves garlic
* 150 grams of red pepper
* Cayenne pepper to taste
* Nutmeg 5 egg
* Cumin 1/2 teaspoon
* 1 teaspoon coriander
* Turmeric 1/2 cm
* Ginger 1 cm
* Salt to taste

How to Make Rendang Meat:

1. Heat oil and sauté ground spices, turmeric leaves, kaffir lime leaves, lemongrass and deaf until fragrant.
2. Insert the meat, stir until it changes color.
3. Pour the coconut milk and add the toasted shredded coconut and cook over medium heat, stirring slowly to the boil.
4. Reduce heat, and cook until the meat cooked, oily and brownish.
5. Balustrades and serve.

For 15 pieces

Good luck

tips:
If the soft flesh that is used quickly, you should insert the meat if it has an oily flavor.

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Creamy Green Beans and Mushrooms | Healthy Food | Diet Foods

Ingredients

• 1 pound green beans, fresh or frozen, cut into 1-inch pieces (if fresh, remove ends, if frozen get pre-cut)
• 1 pound mushrooms (cremini, button, shiitake), thickly sliced
• Salt
• 1/2 cup onions, chopped
• 2 Tbs butter
• 1/2 cup sour cream
• Freshly ground black pepper
• 2 Tbsp freshly chopped parsley for garnish

Method

1 Put 2 quarts of water, salted with 1 tbsp of salt, in a pot to boil while you cut the mushrooms and onions.

2 Heat a large sauté pan on medium high heat. Add the mushrooms to the pan and dry sauté them until they begin to release their water. Sprinkle them with a little salt. Once they have released most of their water, remove them to a bowl and set aside.

3 Add the green beans to the boiling water, and time them for 5 minutes, or until just tender. (No need to defrost frozen beans.)

4 Add butter to the hot sauté pan. Once the butter has melted, add the onions. Cook until the onions are beginning to brown.

5 As soon as the green beans are cooked just tender, strain them. Add the mushrooms to the pan with the onions, then add the green beans.

6 Remove from heat. Stir in the sour cream. Sprinkle with salt and freshly ground black pepper. Taste and add more salt if needed.

Sprinkle with parsley and serve.

Yield: Serves 4 to 8.

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Steak Tofu | Healthy food | China Food

ingredients:

     * 2 pieces of Tofu
     * 1 piece of carrot
     * 1 btr Eggs
     * 1/2 bottle of cooking oil
     * 5 bean stalk
     * 2 pieces Potato
     * 1 ounce Flour Bread
     * 1 tsp Arak
     * Onion and garlic to taste
     * Nutmeg, pepper, sugar, salt, ketchup, mayonnaise, seasoning to taste
          
How to cook:

     * Break out, mix with onions and garlic mashed.
     * Add the nutmeg, a pinch of salt, stirring until smooth.
     * Shape dough round - round and slightly flattened (like steak).
     * Beat eggs and sugar, and put the dough, remove from heat and sprinkle with bread crumbs.
     * Fry until golden brown, remove from heat.
          
For the sauce:

     * Heat a pan, put the wine.
     * Add the mayonnaise sauce, seasoning, sugar, and water. Cook until boiling, remove from heat.

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Shrimp Spicy Oyster Sauce | Healthy Food | Sea Food

Recipes - Shrimp Spicy Oyster Sauce

ingredients:

     * 200 g Shrimp Medium Size (clean, leaving its tail)
     * 1/4 cloves Onions (sliced ​​lengthwise)
     * 1 handful of nuts Kapri (cut - cut)
     * 80 ml ​​water
     * Oil for frying

Seasonings:

     * 1 tbsp Tomato Sauce
     * 2 tablespoons Sambal Sauce
     * 1 vertebra Ginger (sliced ​​thin)
     * 3 tablespoons oyster sauce
     * Pepper and Salt to taste

How to cook:
- Onions sauteed until wilted.
- Add the ginger, then stir-fry until fragrant.
- Enter the peas and 2 tablespoons water and cook until done.
- Add shrimp, cook until it changes color.
- Put the tomato sauce, chili sauce, oyster sauce, pepper, salt and remaining water.
- Cook until slightly thickened.
- Remove and serve warm.

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Buckwheat Pancakes for Breakfast Recipe | Cakes

The egg is optional, we've made the pancakes both ways, with egg and without. With egg results in just a little more structure to the pancake. To make gluten-free buckwheat pancakes, substitute the all-purpose flour with buckwheat flour.

 

 

Ingredients

• Vegetable oil for coating the pan
• 3/4 cup (100g or 3.5 oz) buckwheat flour
• 3/4 cup (100g or 3.5 oz) all-purpose flour
• 3 Tbsp sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 3 Tbsp unsalted butter, melted
• 1 egg (optional)
• 2 cups (475 ml) buttermilk

Method

1 Heat a well-seasoned griddle, cast iron skillet, or stick-free pan on medium heat. The pan or griddle should be ready for the batter as soon as it is mixed.

2 Whisk together the dry ingredients—the flours, sugar, salt, baking soda—in a large bowl. In Pour the melted butter over the dry ingredients and start stirring. Beat the egg with a fork and stir it into half of the buttermilk. Add the buttermilk/egg mixture to the dry ingredients, then slowly add in the rest of the buttermilk as needed to get to the right consistency for your batter (you may not need all of the buttermilk, depending on what type of buttermilk you are using and the brand of flour). Stir only until everything is combined. Do not overmix. A few lumps are fine.

3 Put a small amount (a half teaspoon) of vegetable oil on the pan or griddle and spread it around with a paper towel to coat. Ladle the batter onto the hot surface to the desired size, about 4-5 inches wide. (A 1/4 cup measure will ladle about a 4-inch pancake.) Reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes on this first side. Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned.

4 Keep your pancakes warm on a rack in the oven set on "warm," or stack them on a plate and cover with a towel as you make more. Spread more oil on the pan as needed between batches of pancakes.

Serve with butter and maple syrup.

Yield: Makes 14 to 15 4-inch pancakes, serves 2-3.

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Chicken Soup Spicy recipe | Healthy Food | Diet Food

If you love spicy Asian food you must try this recipe!. It’s so quick and easy to put together, and the balance of flavors is just fantastic

Ingredients:
8 ounces boneless skinless chicken breasts
1 ounce cellophane noodles
1 tablespoon peanut oil
2 teaspoons minced ginger
2 teaspoons minced garlic
1/4 teaspoon red pepper flakes
2 tablespoons fish sauce
28 ounces chicken broth
2 tablespoons chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh basil

Preparation:
1. Soak the cellophane noodles in very hot water.
2. While the noodles are soaking, cut the chicken breasts into thin julienne strips.
3. In a deep skillet, heat the peanut oil over medium-high heat; add the chicken, ginger, garlic and pepper flakes.
4. Cook for about 1 minute, stirring; then add the fish sauce and broth and bring to a boil.
5. Reduce the heat to medium and simmer for about 8 minutes (until the chicken is done).
6. Drain the noodles and cut into short pieces (about 1-1 1/2 inches long).
7. Arrange noodles at the bottom of the bowls; ladle the soup over the top and sprinkle with cilantro, basil and green onions.
8. Serve with chile paste or Tuong Ot Sriracha (Vietnamese hot sauce) if desired.

Servings: 4

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Baked Shrimp with Tomatillos | Healthy Food | Seafood

Baked Shrimp with Tomatillos Recipe

Shrimp can be cooked either shell on or shell off. Cooking with the shell on will result in better flavor, but can be fussy to eat, as you have to pick off the shells as you eat them. Shelling and deveining the shrimp before cooking can add a good 10 minutes to prep time, but the resulting dish is easier to eat. This is a one pan dish, going from stove-top to oven, so use an oven-proof pan.

Ingredients

• 2 Tbsp vegetable oil
• 1 medium onion, chopped, about 1 cup
• 1-2 jalapeno chiles, seeded, minced
• 3 garlic cloves, thinly sliced
• 1 lb tomatillos, chopped
• Salt
• 1/2 cup clam juice OR 1/4 cup water*
• 1 lb shrimp, cleaned, deveined
• 1 cup Cotija queso seco cheese (can substitute feta)
• 1/4 cup chopped cilantro
• Lime juice
• Black pepper

• An oven-proof sauté pan or cast iron pan

*One time we made this we used tequila instead of clam juice, it was good too!

Method

1 Heat oil in the pan you will use for baking. Add the onions and jalapeños, cook for 5 minutes on medium high until the onions begin to brown. Add the garlic and cook a minute more. Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.

2 If using clam juice, add to pan, turn up the heat and reduce by half. If using water, just add the 1/4 cup of water without reducing.

3 Add the cheese and shrimp. Cook in a preheated 425°F oven for 10 minutes.

4 Remove pan from the oven. If using a pan with a handle, such as a cast iron frying pan, I recommend cooling the handle with ice for safety; it's so easy to forget that pan has just come out of the oven, and you grab the hot handle by mistake. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.

Yield: Serves 4.

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Satay Tuna Kebabs | Healthy Foods | Seafood

Satay Tuna Kebabs Recipe

Ingredients

• 1 1/2 pounds tuna, swordfish or sturgeon steaks
• 1 red bell pepper
• 1 green bell pepper
• 1 small onion (sweet if available)
• 6-10 large button mushrooms
• 2 lemons, cut into wedges

Marinade Ingredients

• 1/2 cup olive oil
• 2 Tbsp chopped onion
• 1 Tbsp chopped fresh rosemary
• 1 Tsp salt
• 1/2 Tsp black pepper
• 2 garlic cloves

Don't add vinegar or lemon to the marinade or you'll "cook" the fish!

Method

1 Cut all the fish and veggies into similar-sized pieces; this helps everything lay flat when it is on the grill.

2 To make the marinade, purée the onion, rosemary, garlic, salt and pepper in a food processor. Drizzle in the olive oil while puréeing, continue to purée until smooth, about 1-2 minutes. Coat the fish and veggies in the marinade. Set in the fridge for at least an hour and up to overnight.

3 When skewering the fish and vegetables, pierce the fish against the grain, and select pieces of veggies that are close to the same size as your fish. This is important, because if the pieces are different widths, some things will be charred and others undercooked. You also want to be careful when loading up the skewers; it's easy to stab yourself by accident!

Alternate pieces of fish with pieces of various veggies, leaving a little space between everything. Don’t crowd the skewer, or the parts that are touching will cook too slowly.

Note that by threading the skewers with assorted veggies and fish, some things will be cooked more or less than others, as some things take longer to cook than others. If you want all of your items to be cooked perfectly, use a separate skewer for the onions, one for the tuna, one for the bell peppers, etc. Put the onions and bell peppers down first because they take longer to cook.

4 Prepare the grill for high, direct heat. Clean the grates and wipe them down with a paper towel that has been dipped in vegetable oil. Lay the skewers on the grill. Don't move them until the fish pieces are well browned on one side, about 3-6 minutes. Then using tongs, carefully turn the skewers over and cook them until they are seared on the other side.

Serve hot or at room temperature. Drizzle with lemon juice or serve with lemon wedges.


Yield: Serves 4.

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Turkey Stew with Root Vegetables | Healthy Food | Food Recipes

Save time by prepping the root vegetables during the first stage of the stew's oven cooking.

Ingredients

• 2 Tbsp olive oil
• 3 lbs turkey thighs (preferred) or legs (skin on, bone in)
• 1 medium-large yellow onion, peeled and roughly chopped (about 1 1/2 cups)
• 2 stalks celery, roughly chopped (about 1 1/2 cups)
• 2 teaspoons salt
• 1 quart chicken, turkey, or vegetable stock (use gluten-free stock if cooking gluten-free)
• 2 medium carrots, peeled, 1/4 inch slices (about 1 1 /4 cups)
• 2-3 medium turnips, peeled, 1/2 inch cubes
• 1 medium rutabaga, peeled, halved, cut into 1/4 inch thick slices
• 3 medium Yukon Gold potatoes, peeled and quartered
• 1 teaspoon herbes de provence*
• Freshly ground black pepper

*Herbes de Provence is a delightful French blend of herbs - Winter savory, thyme, basil, tarragon, and lavender flowers.

Method

1. Preheat oven to 300°F. Heat olive oil on medium high heat in a Dutch oven on the stove top. Wash and pat dry turkey pieces. Working in batches if necessary, brown turkey pieces, first skin side down, 2-3 minutes on each side. Sprinkle the thighs with a little salt as you brown them.

2. Once the thighs have browned, remove them from the pan and set them in a bowl. Add the onions and celery to the pot. Cook for about 5 minutes or so, until the onions are translucent and starting to brown at the edges. Return the turkey thighs to the pot.

3. Add 2 teaspoons of salt and half of the stock. Bring to a simmer, remove from the stove top and put in the oven, covered, for an hour and fifteen minutes.

4. After an hour and fifteen minutes, remove from oven and add the rest of the vegetables - carrots, turnips, rutabaga, and potatoes, the herbs, and the rest of the stock. Return to the oven, covered, and cook until tender, another 45 minutes or more.

5. Remove the turkey thighs from the stew and place in a bowl to cool. When cool enough to handle, strip the meat off the bones. Discard the bones and skin. Cut the meat into bite-sized pieces (1 1/2-inches or so chunks) and return to the pot.

Season the stew to taste.

Yield: Serves 6 to 8.

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Chicken, Avocado and Mango Salad | Healthy Food | Food Recipes

Ingredients:
- 500g skinless chicken breast fillets, cut into bite-sized pieces
- 1 tbspn lemon pepper seasoning
- 1 lemon, squeezed
- 1 tbspn Healthy Life Cold Pressed Extra Virgin Olive Oil
- 2 ripe avocados, sliced finely
- 2 ripe mangoes, cut into cubes
- 2 large handfuls of leaf mix, washed
- 1 large cucumber, sliced
- 1 red capsicum, sliced
- 2 tbspn fresh mint, torn roughly

Dressing:
- 1 tspn mild mustard
- 1 tbspn honey
- 2 tbspn balsamic vinegar
- 1/4 cup Healthy Life Cold Pressed Extra Virgin Sunflower Oil

Method:
1- In a bowl, mix together the chicken pieces, lemon juice, olive oil and lemon pepper seasoning. Allow to marinate in the fridge for 1 to 2 hours.
2- To make the dressing, mix together all the ingredients in a small container with a lid. Close and then shake well to combine.
3- Heat barbecue or frying pan until hot then add the chicken pieces. Cook for four minutes on one side and then turn over and continue cooking until they are completely cooked through. Remove from heat and set aside.
4- On a serving platter, scatter the washed leaves, cucumber, capsicum and mint, then the mango and avocado. Using salad utensils, toss lightly then add the chicken pieces and a little of the dressing. Toss again and serve immediately.

(for 4 portion)

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Crab Sauce Thailand | Healthy Food | Food Recipes

Ingredients:

1. 2 heads kepitingan small crab, the grandson of the net, wasting away, halved
2. 1 mango, sliced ​​matchsticks
3. 1 small onion, thinly sliced
4. 5 cloves garlic, cicang
5. 1 small red pepper, cut into long thin
6. 3 stalks coriander leaves, cut into small
7. 1 small green pepper, cut into long thin
8. 3 tablespoons chili sauce Bangkok
9. 2 tablespoons lime juice
10. 1 stalk lemongrass, thinly sliced ​​oblique
11. 3 kaffir lime leaves, thinly sliced
12. 100 cc of water
13. 3 tablespoons fish sauce
14. 1 teaspoon flavoring, if desired

How to Make Crab Sauce Thai Recipes:

1. Stir fried crab. Fry till they turn pink, remove from heat
2. Saute garlic, lime leaves, onion, lemon grass until fragrant
3. Enter the chili sauce, red chili, green chili, crab mango, lime juice, fish sauce, flavorings, water. Stir until blended and cooked
4. Enter the coriander leaves, remove from heat. Serve.

(for 4 portions)

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Steak Egg Recipes| Healthy food

Ingredients:

* 4 chicken eggs, boiled until cooked, peeled
* 250 g ground beef
* 1/2 teaspoon powdered thyme
* 1 teaspoon salt (to taste)
* 200 g bread flour
* 2 eggs, beaten
* 1/2 teaspoon pepper
* 1/2 teaspoon paprika
* 125 g plain flour
* 600 ml of cooking oil

  How to Make:

* Boil the water to boil, put the eggs and boil for 7 minutes.
* Mix the ground beef, thyme, pepper, paprika, and salt. Stir well.
* Wrap or coat each egg with meat mixture.
* Roll the egg wrap the meat in flour to coat all surfaces.
* Dip into beaten egg and roll in the bread crumbs.
* Store in the refrigerator for 30 minutes.
* Heat oil, fry the meat until golden egg golden wrappers Remove and drain.


Make the sauce :
Saute onion until fragrant wearing steak fry pan used.
Add soy sauce, tomato sauce, boiled water, sugar and salt.
Pour the cornstarch solution to thick sauce.

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