Monday, March 28, 2016
Sunday, March 27, 2016
Saturday, March 26, 2016
Friday, March 25, 2016
Chicken B'Steeya recipe Holiday food from Africa, B'stilla, a traditional Moroccan recipe
Chicken B'steeya B'stilla, a traditional Moroccan recipe
INGREDIENTS
- As some of you already know I am living in a Rehab center. I have been here almost 30 days. Today I spent most of the day isolating though I have been very social here. I read a book. I did get dressed and do my PT. I exercised some extra and drank a lot of water as I was retaining water this morning and gained 9 extra pounds. Before the day was out I had lost most of it. I went out to eat yesterday and did not think about it much but it was a buffet and too much salt. I love this recipe. It was given to me by my aide who is from Africa and they fix this on special occasions she tells me. I had my daughter make it for me and oh is it good.
- 1 whole roaster chicken, about 4 pounds, cut into 8 pieces
- Coarse salt
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/8 teaspoon crumbled saffron
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons ground cinnamon, plus more for sprinkling
- 1 cup coarsely chopped fresh flat-leaf parsley
- 1/2 cup coarsely chopped fresh cilantro
- 1/4 cup unsalted butter, plus 1/2 cup melted (1 1/2 sticks total)
- 6 large eggs, lightly beaten
- 1 tablespoon freshly squeezed lemon juice
- Freshly ground pepper
- 1 3/4 cups blanched whole almonds, toasted and coarsely chopped
- 3 tablespoons confectioners' sugar, plus more for sprinkling
- 1/4 cup orange-flower water
- 1 package (17 ounces) store-bought phyllo dough
DIRECTIONS
- Put chicken and 1/3 cup salt in a medium bowl; toss to coat. Refrigerate 1 hour. Rinse chicken with cold water; pat dry. Mix chicken, onion, garlic, saffron, ginger, 1 teaspoon cinnamon, 1/2 cup parsley, and 1/4 cup cilantro in a large bowl; cover, and refrigerate overnight.
- Transfer chicken mixture to a medium-heavy pot. Add enough water to cover (about 4 cups). Bring to a boil; reduce heat to medium. Add 1/4 cup butter; cover, and simmer until chicken is falling off the bone, 1 to 1 1/2 hours, adding water to cover if necessary. Transfer chicken to a plate; let cool. Reserve poaching liquid. Remove meat from bones and shred; discard skin and bones. Set chicken aside.
- Bring reserved poaching liquid to a boil over high heat; cook until reduced to 3/4 cup. Reduce heat to medium high. Slowly add eggs; whisk constantly until mixture is almost set, 4 to 6 minutes. Stir in remaining 1/2 cup parsley, 1/4 cup cilantro, and the lemon juice. Season with salt and pepper; set aside.
- Stir together almonds, sugar, and remaining 1/2 teaspoon cinnamon in a small bowl; set aside.
- Preheat oven to 375 degrees. Brush a 13-inch paella or pizza pan with 2 tablespoons melted butter. Stir together remaining melted butter and the orange-flower water in small bowl. Assemble B'steeya: Brush a sheet of phyllo with butter mixture. Put in pan, leaving a 4-inch overhang. Repeat, adding and buttering 7 more sheets of phyllo, overlapping layers and fanning out around pan. (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.)
- Arrange chicken mixture over dough. Pour in egg mixture. Top with 5 layers phyllo brushed with butter mixture. Sprinkle with almond mixture. Fold up edges of phyllo to enclose. Top with 5 layers phyllo brushed with butter mixture; tuck edges inside pan. Slightly crinkle 2 unbuttered phyllo over top. Bake until golden brown, 35 to 40 minutes. Sprinkle with sugar and cinnamon.
Thursday, March 24, 2016
Chicken and Spaetzle or German herb Noodles
TOTAL TIME: Prep: 20 min. + cooling
Cook: 2-1/2 hours + cooling
MAKES: 8-10 servings
Ingredients
1 broiler/fryer chicken (2 to 3 pounds), cut into pieces
2 tablespoons canola oil
8 cups chicken broth
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup sliced carrots
1 cup sliced celery
3/4 cup chopped onion
1 garlic clove, minced
2 cups sliced fresh mushrooms I use assorted kinds so good in soup
SPAETZLE:
1-1/4 cups all-purpose flour
1/8 teaspoon baking powder
1/8 teaspoon salt
1 egg, lightly beaten
1/4 cup water
1/4 cup 2% milk
fresh dill to taste
or water cress can be used.
Directions
In a large soup pot, brown chicken pieces in oil. Add the broth, bay leaves, thyme and
pepper. Bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until
chicken is tender. Remove chicken and set aside until cool enough to handle. I always do this the night
before and then refrigerate it and skim any fat in the morning. If I am really in a hurry I buy canned
broth and buy a rotisserie chicken at the grocery. Then add frozen veggies it is fast and
but not like grandma's.
Remove meat from bones; discard bones and skin and cut chicken into bite size pieces. Cool broth
and skim off fat.
Return chicken to broth along with the carrots, celery, onion, garlic. Bring to a boil.
Reduce heat; cover and simmer for 35 minutes. Add mushrooms and simmer 8-10 minutes longer
. Remove bay leaves.
In a small bowl, combine first three spaetzle ingredients. Stir in the egg, water and milk; blend well
. Drop batter by 1/2 teaspoonfuls into simmering soup. Cook for 10 minutes.
Yield: 8-10 servings (2 1/2 quarts).
Monday, March 21, 2016
Tuesday, March 15, 2016
Monday, March 14, 2016
Sunday, March 13, 2016
The use of Iron and Iron supplements, side effects, Sources of Iron in food and recipes containing iron
Iron is a mineral. I personally have an iron deficiency by researching on the internet I have found some solutions to using iron. I found a bunch of side effects of using iron,as well as separate disease caused by iron deficiency. By doing this I was able to suggest to my doctor what tests to take.
People take iron supplements for preventing and treating low levels of iron (iron deficiency) and the resulting iron deficiency anemia. In people with iron deficiency anemia, the red blood cells can't carry enough oxygen to the body because they don't have enough iron. People with this condition often feel very tired.
Iron is also used for improving athletic performance and treating attention deficit-hyperactivity disorder (ADHD) and canker sores. Some people also use iron for Crohn's disease, depression, fatigue, and the inability to get pregnant.
Find a aliment or Supplement
IRON
Other Names: number twenty six, Carbonate American state Fer Anhydre, turn American state Fer, Elemental Iron, Fe, Fer, Fer Élémentaire, metal salt, metallic element Carbonate anhydrous, metallic element turn, metallic element Fumarate, metallic element Gluconate, metallic element salt, metallic
Iron is probably going SAFE for many individuals once it's taken orally in acceptable amounts. However, it will cause aspect effects as well as dyspepsia and pain, constipation or symptom, nausea, and vomiting. Taking iron supplements with food appears to cut back a number of these aspect effects. However, food may also cut back however well the body absorbed iron. Iron ought to be taken on Associate in Nursing empty abdomen if potential. If it causes too several aspect effects, it are often soft on food. attempt to avoid taking it with foods containing dairy farm product, coffee, tea, or cereals.
There ar several types of iron product like metallic element salt, metallic element gluconate, metallic element fumarate, and others. Some product, like those containing polysaccharide-iron complicated (Niferex-150, etc), claim to cause fewer aspect effects than others. however there's no reliable proof to support this claim.
Some enteric coated or controlled unharness iron product would possibly cut back nausea for a few people; but, these product even have less absorption by the body.
Liquid iron supplements might blacken teeth.
High doses of iron ar possible UNSAFE, particularly for kids. Iron is that the commonest reason behind poisoning deaths in kids. Doses as low as sixty mg/kg are often fatal. Iron poisoning will cause several serious issues as well as abdomen and internal organ distress, liver failure, hazardously low pressure level, and death. If you think Associate in Nursing adult or kid has taken over the suggested quantity of iron, decision your tending skilled or the closest poison centre right away.
There is some concern that prime intake of iron would possibly increase the prospect of developing cardiovascular disease. Some studies show that folks with high intake of iron, particularly from food sources like white meat, ar a lot of possible to possess cardiovascular disease. this might be very true for individuals with kind a pair of polygenic disorder. however this is often debatable. alternative studies don't show that iron will increase the prospect of cardiovascular disease. it's early on to inform as expected if iron will increase the prospect of cardiovascular disease.
Special Precautions & Warnings:
Pregnancy and breast-feeding: Iron is probably going SAFE for pregnant and breast-feeding ladies WHO have enough iron keep in their bodies once employed in doses below the tolerable higher intake level (UL) of forty five mg per day of elemental iron. The UL is that the highest level of intake at that no harmful aspect effects ar expected. However, iron is probably going UNSAFE once taken orally in high doses. If you are doing not have iron deficiency, don't take over forty five mg per day of elemental iron per day. Higher doses oft cause abdomen and internal organ aspect effects like nausea and inborn reflex. High levels of haemoprotein at the time of delivery ar related to unhealthy physiological state outcomes. haemoprotein is that the molecule in red blood cells that contains iron.
Diabetes: there's concern that a diet that's high in iron would possibly increase the danger of cardiovascular disease in ladies with kind a pair of polygenic disorder, though this has not been tested. If you have got polygenic disorder, discuss your iron intake together with your tending supplier.
Stomach or internal organ ulcers: Iron would possibly cause irritation and build these conditions worse. Use iron with care.
Intestinal inflammation, like colitis or Crohn's disease: Iron would possibly cause irritation and build these conditions worse. Use iron with care.
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Hemoglobin unwellness, like thalassemia: Taking iron would possibly cause pathology in individuals with these conditions. If you have got a haemoprotein disease, do not take iron unless directed to by your doctor.
Food Containing High Iron Content
- Red meat.
- Pork.
- Poultry.
- Seafood.
- Beans.
- Dark green leafy vegetables, such as spinach.
- Dried fruit, such as raisins and apricots.
Recipes
Spinach Souffle
| 6 | tablespoons unsalted butter |
| 1 | tablespoon olive oil |
| 1 | small onion, chopped |
| 6 | ounces fresh spinach leaves, stemmed |
| ¼ | cup flour |
| 1½ | cups whole milk, heated until warm |
| 6 | eggs, separated |
| ½ | cup freshly grated Parmesan |
| Salt and pepper, to taste | |
| ⅛ | teaspoon freshly grated nutmeg |
IIngredients1 1/2 teaspoons olive oi1 pound ground turkey 2 cups water
2. In a large skillet over medium heat, heat the oil. Add the onion and cook, stirring often, for 8 minutes or until softened. Add the spinach, turn the heat to medium-high, and toss for about 2 minutes or until the leaves wilt. Remove from the heat and cool to room temperature. Transfer to a cutting board and chop finely.
3. In a large saucepan over medium heat, melt 4 tablespoons of the butter. Whisk in the flour and cook, whisking constantly, for 2 minutes or until pale golden. Whisk in the milk. Cook, whisking constantly around the bottom and edges of the pan, for 2 minutes. The sauce will be very thick. Remove the pan from the heat.
4. Whisk in the egg yolks, one at a time. Using a large metal spoon, stir in the spinach mixture, Parmesan, salt, pepper, and nutmeg.
5. In an electric mixer, beat the egg whites on high speed until they form stiff peaks. Stir ¼ of the egg whites into the spinach mixture. Gently fold in the remaining whites. Scrape the mixture into the dish.
6. Bake for 30 to 35 minutes if using a souffle dish or 22 to 25 minutes for a deep pie plate, or until the souffle is puffed and golden.
Turkey chilli
Turkey chilli
- 3 tablespoons vegetable oil
- 1 pound turkey or lean ground beef (but not a combination)
- Salt and freshly ground pepper
- 1 large onion, chopped
- 1 tablespoon minced garlic
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon chopped fresh oregano leaves or 1 tsp dried
- 2 cups chopped tomatoes (diced canned are fine; don't bother to drain)
- 1 or 2 fresh or dried hot chilies, seeded and minced
- 1 pound dried pinto or kidney beans, rinsed and picked over, and soaked, if you like
- 1/2 cup chopped fresh cilantro leaves for garnish
1. Put the oil in a large pot over medium-high heat. When it's hot, add the ground meat and sprinkle with salt and pepper. Adjust the heat so it sizzles steadily, and cook, stirring occasionally to break it up, until the meat browns all over (5-10 minutes).
2. Add the onion, and cook, stirring once in a while, until it softens and turns golden (3-5 minutes). Add the garlic, chili powder, cumin, and oregano, and cook, stirring constantly, until the mixture becomes fragrant (another minute).
3. Add the tomatoes, chili, and beans to the pot, along with enough water to cover everything by 2-3 inches. Bring to a boil, then lower the heat so the mixture bubbles steadily, but not furiously, and cover. Cook, undisturbed, for 30 minutes. After that, stir the chili every 20 minutes or so and adjust the heat so it continues to bubble gently; add more water, 1/2 cup at a time, if the chili starts to stick to the bottom of the pot.
4. When the beans begin to soften (30-60 minutes, depending on the type of bean and whether or not you soaked them), sprinkle with salt and pepper. Continue to cook, stirring occasionally and adding water if the pot looks too dry, until the beans are quite tender but still intact--this will take about the same amount of time as it took for them to soften. When the beans are very tender, taste, adjust the seasoning, and serve, garnished with the cilantro.
Change It Up!
Chili with Canned Beans: Using canned beans instead of dried cuts the cooking time down to about 35 minutes: Drain and rinse about 4 cups, or 2 (15-ounce) cans, of canned beans; add them instead of the dried beans in Step 3. Don't add any water. Bring mixture to a boil, reduce the heat to a bubble, cover, and cook, stirring occasionally, until everything thickens (20 minutes or so). Then continue with Step 4.
Chili with All Sorts of Dried Beans: Try black beans, white beans, chickpeas, or lentils (lentils will be ready 30 minutes after you add them to the pot).
Saturday, March 12, 2016
Friday, March 11, 2016
Thursday, March 10, 2016
Wednesday, March 9, 2016
Tuesday, March 8, 2016
Monday, March 7, 2016
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