Category Archives: Food

Around The World In 80 Foods – Country 3

lumpia

Philippines

Lumpia

 

2 packages egg roll wrappers

½ cup water

1 tablespoon cornstarch

Medium pot filled to halfway with cooking oil

 

 

Filling Ingredients:

1 pound sausage

1 tablespoon garlic

1 egg

½ teaspoon sesame oil

3 shredded carrots

1/8 head shredded cabbage

3 tablespoons soy sauce

1 bunch chopped green onions

¼ teaspoon salt

¼ teaspoon black pepper

 

Mix filling ingredients in medium bowl and set aside.

Mix water and cornstarch in a small bowl.

Cut egg roll wrappers in half diagonally.  Place both halves on a plate and cover with a damp towel to keep moist. 

Place one of the egg roll wrapper diagonals on a cutting board with the long side of the triangle facing you.  Place a small mound of filling on the lower third of the wrapper.  Shape the filling mixture to the size and shape of your index finger.  Bring the right and left corners of the wrapper to the middle over the sausage mixture.  Dip your fingers into the cornstarch water mixture and blot your fingers into the top point of the triangle.  Bring the bottom of the wrapper over the sausage mixture and roll toward the top point.  The cornstarch water at the top will act as glue to seal the eggroll wrapper.  Place on a plate or cookie sheet and continue rolling until all are rolled.

Deep fry several at a time in oil heated on stovetop until golden brown.  Place on plate lined with paper towels to drain.  Serve warm.

Around The World In 80 Foods – Country 2

 

saxony curd cake

Germany

Saxony Curd Cakes

3 medium potatoes, cooked, peeled and chilled

½ cup raisins

1 cup hot water

1 ½ cups Greek yogurt

2 eggs, slightly beaten

1/3 cup flour

1/3 cup sugar

Grated peel of ½ lemon

¼ cup oilsaxony curd

Cinnamon sugar

 

 

Finely mash potatoes or finely grate the cold potatoes, grating works best. Soak raisins in hot water for about 10 minutes then drain and put on paper towel to dry. In a large bowl, mix together yogurt, potatoes, raisins, eggs, flour, salt, sugar and lemon peel until it forms a dough. With floured hands, shape dough into 6 or 8 cakes about 2 inches  wide. Preheat oven to 2250 and heat oil to medium in a large skillet. Fry the cakes 3 or 4 at a time until golden brown on both sides, about 4 minutes per side. Keep fried Curd Cakes on baking sheet in oven until all are fried. Transfer to serving dish and sprinkle generously with cinnamon sugar.

 

Around The World In 80 Foods – Country 1

Ecuador

Quito Style Ceviche

an unusual ceviche because it uses precooked shrimp

 

ceviche1

My mother learned to make this when we lived in Quito in the early 1960’s

 

1 pound small shrimp

1 red onion, thinly sliced

2 cups fresh orange juice

1 cup fresh lemon juice

½ cup ketchup

1 tablespoon tomato paste

Tabasco sauce to taste

Salt and pepper to taste

 

 

If the shrimp is not cooked, bring a pot of salted water to a boil and boil the shrimp for one to two minutes, until just cooked. Drain shrimp and rinse with cold water.  De-vein the shrimp and trim off the tails, and place in a bowl.

Whisk together the juices, ketchup, Tabasco, tomato paste, salt and pepper.  Add the onion and shrimp.  Stir together, then place in refrigerator for several hours.  Overnight works best.

 

 

 

Why Are Whole Grains Healthier?

Whole grains vs. Refined grains.

GrainParts_WGC_4x4.5_WGC

A whole grain is a seed.

Grains can be compared to eggs. Eggs have a shell, the egg yolk and the egg white. Grains are very similar. They have a shell…the bran. They have a yolk…the germ. They have the egg white…the endosperm.

The bran is the Shell. This is where the fiber is.

The Germ is Yolk. In a chicken egg the yolk provides the nourishment for the developing baby chick. This is packed full of vitamins and minerals. The Germ in a grain is also packed full of vitamins and minerals. The germ provides all of the nutrients needed for the whole grain, the seed, to sprout and grow a new plant.

The endosperm of a grain contains the carbohydrate that turns to sugars giving the sprout energy to grow.

Why is whole wheat flour so much better than plain white flour? White flour is made by removing the bran and the germ and using only the endosperm.

If two ingredients are listed as grain products but only the second is listed as wholegrain, the entire product may contain between 1% and 49% whole grain. Many breads are colored brown, often with molasses, and made to look like wholegrain. Then they are “enriched” by adding nutrients like thiamine, niacin and iron back into the flour.

When rice is harvested it has several layers of husks around the rice grain. When only the outer husk is removed it is brown rice. White, or polished, rice has all of the husk layers and the germ removed.

Whole barley can be purchased but it is only recommended if you want it so that you can make it sprout. Hulled barley has the bran and the germ but the germ is damaged during processing, so it will not sprout. Pearl barley has had the bran and the germ removed.

The good news about oats is that both rolled oats and steel cut oats still have their germ, so they have plenty of nutrients.

The germ is what makes the whole grains so much healthier.

Are You Worthy?

YES ! YES ! YES !!

You are worth the effort to make a food plan.

You are worth the effort to cook healthy, delicious meals that look good on a plate.

You are worth the effort to sit at the table and use the “good dishes”.

You are worth the effort to do whatever it takes to make yourself feel well cared for.

 

And here is a great (Easy) recipe.  Marinate, bake, eat!

 

hchi

Hawaiian Chicken

4-6 skinless boneless chicken breasts

1 cup soy sauce

1 cup raw sugar

1 cup ketchup

2 Tbsp minced garlic

Mix soy sauce, sugar, ketchup and garlic in a container large enough to marinate the chicken breasts.  Lay the chicken in the marinade and put in refrigerator overnight (2 nights are better).  Turn over every 12 hours.  When ready to cook, place chicken breasts on a baking sheet and bake in a 375 degree oven for 30 minutes.

My family likes it with gravy topped rice and peas.  It’s also good with mashed potatoes and carrots.  It;s pretty much good with anything.

*I marinate mine in a gallon ziplock bag.

*Cold leftover chicken is wonderful the next day sliced thin and placed on top of a crisp green salad.

Meals In The Mid 1700’s

crotav2

BREAKFAST, LUNCH AND DINNER?

Colonial meals were different from what we know today.

Breakfast was taken early if you were poor, later if you were rich.

 There was no meal called lunch.

Dinner was the mid-day meal. For most people in the 18th century it was considered the main (biggest) meal of the day.

 Supper was the evening meal. It was usually a light snack.

The Healthy and Tasty Avocado

avocado

Avocados were eaten in Central America thousands of years ago.

When you mash them, they are silky and smooth like a creamy dairy product that grows on trees. Mashed avocado works well as a substitute for mayonnaise on a sandwich.

Avocados contain a large amount of fat, but fortunately almost all of the fat is the good kind, monounsaturated fat (the same kind found in olive oil) that is thought to be good for the heart.

According to http://caloriecount.about.com the breakdown for 1 medium avocado is 26 percent fat, of which only 5 percent is saturated.

They’re also loaded with potassium, fiber and disease-fighting phytochemicals, natural plant nutrients that help protect against a variety of cancers and diseases.

  • Lutein – protects against prostate cancer and eye disease such as cataracts and macular degeneration.
  • Vitamin E — a powerful antioxidant known to slow the aging process and protect against heart disease and various forms of cancer.
  • Glutathione – functions as an antioxidant like vitamin E to neutralize free radicals that can cause cell damage and lead to disease.
  • Beta-sitosterol – lowers blood cholesterol levels. Avocados contain four times as much beta-sitosterol as oranges, previously reported as the highest fruit source of this phytochemical.
  • Monounsaturated fats – heart-healthy fats proven to help lower LDL (bad) cholesterol and boost HDL (good) cholesterol.
  • Folate – promotes healthy cell and tissue development. Folate is especially important for woman of childbearing age as it helps protect against birth defects.
  • Potassium – helps balance the body’s electrolytes. Avocados contain 60 percent more potassium than bananas.
  • Magnesium – helps produce energy and is important for muscle contraction and relaxation.
  • Fiber – lowers cholesterol and reduces risk of heart attack.

Many people are surprised to learn that avocados are a fruit. They love the taste of avocados but do not realize they are so rich in nutrients and phytochemicals. The avocado’s unique nutrient profile makes them a stand out among commonly eaten fruits.

 

**  information taken from —   www.Diabetic-diet-Secrets.com