Two Low Carb Chinese Recipes

Chinese Green Beans - Photo: Pxhere

Chinese cooking can be very healthy as it contains low carb as well as low-fat dishes.  Today, I am sharing with you two low carb Chinese recipes for Chinese green beans and Chinese lemon chicken, a classic in Chinese cooking.

Low Carb Recipe for Chinese Green Beans

Ingredients:

• 1 pkg frozen green beans -- (16 ounces) 500g
• 1 pkt chicken broth -- dry crystals
• 1 bunch scallion
• 2 lg garlic bulb
• 1/2 tsp ground ginger
• 1 tsp Splenda
• 1 tbsp peanut butter -- creamy
• 1/8 tsp sesame oil -- Chinese

Directions:

In a 2-quart 2 litre microwave-safe casserole dish, combine green beans and broth granules. Cover and microwave on high for 4 minutes. Meanwhile, slice white bulbs of scallion into rings and mine garlic. In a small bowl, combine ginger, soy sauce and SPLENDA. Add scallion rings and garlic. Set aside. Remove green beans from microwave and uncover. Pour sauce over beans and stir. Cover and microwave on high for 4 minutes. Stir in peanut butter and sesame oil until sauce coats the beans and serves immediately. Make 6 servings

Nutritional information, per serving (excluding unknown items): 

52 Calories; 2g Fat (29.4% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 143mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.

Low Carb Recipe for Lemon Chicken

Ingredients:

• 2 tablespoons Dry sherry 
• 4 green (Spring) onions, chopped
• 1 A piece of root ginger, shredded
• 500g (1 pound) boned chicken, cut into 1 inch strips
• 2 Celery sticks, sliced
• 125g (4oz) button mushrooms, quartered
• 1 Green pepper, cored, seeded, and sliced
• 2 tablespoons Light soy sauce
• Shredded rind of 2 lemons
• A few lemon slices to garnish
• 2 tablespoons oil for stir-frying

Directions:

Put the sherry, spring onions and ginger in a bowl. Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes.

Heat the oil in a wok or frying pan.  Add the celery, mushrooms, and the green pepper and stir-fry for one minute. Add the chicken and marinade, then cook for 3 minutes. Stir in the soy sauce and lemon rind then cook for a further minute.  

To serve, pile into a warmed serving dish and garnish with lemon slices. Makes 4 to 6 servings.  Preparation Time: 45 minutes

Nutritional information, per serving 

294 Calories; 6g Fat (20.0% calories from fat); 53g Protein; 3g Carbohydrate; trace Dietary Fiber; 144mg Cholesterol; 346mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

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A Simplified Look at COMPOSTING

Materials in a compost bin. (Photo credit: Wikipedia)

That of course is the general idea behind this article. There’s a lot of materials out there about composting and compost and the last thing you need is another one that explains the technical aspect of the process and the scientific basis behind the importance of using composts.

Although, I’m not denying the fact that technical explanations such as those are necessary as well, but it would be nice to hear or read something more of layman’s approach on the subject. Well, that’s something that this article would like to do, anyhow. 

Compost is an organic substance that is added to the soil which functions more than just being a fertilizer. It is a mulch, a soil conditioner, and something that will help the soil give the best nutrients and minerals your plants need. With compost, the soil also is able to hold more water, which is also beneficial to your plants. 

There are several composting methods which you can employ or use. The so-called “no-turn” composting method seems to be the easiest. Like what the title of the method indicates, you don’t need to turn the pile of compost at least once every week to quicken the process of decomposition. In this “no-turn” technique, all you need to do is add a lot of coarse materials to your compost.

Adding a lot of straw would do just fine. What the straw does is to create air pockets and allow the pile to be aerated. You can expect your compost to be developed at the same rate as when you employ the traditional “turn-over” composting technique. When you use this composting technique, be sure to get your compost from the bottom of the pile. Just add new organic materials on the top keeping in mind adding coarse materials as well. 

If the only available composting materials in your yard are piles and piles of leaves, then don’t worry. Creating composts from leaves alone can be done. You just need a couple of things and some very simple techniques. Select a place where you will make your compost pile. For the leaves, the place ideal would be a well-shaded area which will help keep the pile damp or moist. Also, keep in mind that the pile should not be packed tightly. Keep it loose to allow the air to circulate.

In four or six months, the compost from leaves should be finished and ready to be applied to the soil. Take a mental note, however, that the compost created from the leaves does not contain enough nutrients and microorganism to function as a fertilizer. The finished compost, however, is great as a soil conditioner. 

When composting, you will need materials rich in carbon and nitrogen namely fruits and vegetable scraps and other table scraps except for leftover bones because they attract a number of pests and animals. Other products include eggshells, grass or shrub clippings, pine needles, seaweed and kelp, coffee grounds, wood ash, tea leaves, cardboard and shredded paper, corn stalks, wood chips, and sawdust. 

To discourage fruit flies and other pests from grouping together on your pile, it would be best to cover the pile or add lime or calcium over the top or whenever you add new materials to your compost. The lime and calcium also help neutralize the odors from your pile. 

I hope you were able to have a simplified view of the composting and got some useful and simple tips from the article. Just remember that composting is difficult only if you want it to be. 

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Grilled Mushrooms And Shrimp A La Grecque. Lemony grilled mushrooms and shrimp make a quick, delicious meal.

Mushrooms and Shrimps - Photo: Flickr

You can pretend you're vacationing in Greece with this grilled lemon-and-garlic-flavored shrimp and mushroom dish served on warm pita bread. 

Anytime you're grilling, remember that fresh mushrooms are perfect partners for all sorts of grilling favorites, including beef, seafood, and vegetables. In addition to flavor, mushrooms pack a surprising amount of nutrition, contributing to our daily intake of riboflavin, niacin, and selenium, with only 20 calories per serving and almost no fat.

Grilled Lemon Shrimp And Mushrooms

1/4 cup olive oil
2 tablespoons lemon juice
2 teaspoons minced garlic
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound large peeled and deveined shrimp
12 ounces fresh white mushrooms
2 medium-sized zucchini, sliced 1 inch thick (about 21/2 cups)
1 medium-sized red onion cut into 8 wedges
4 pitas, warmed

Preheat outdoor grill or broiler. In a large bowl, stir together olive oil, lemon juice, garlic, oregano, salt and black pepper. Add shrimp, mushrooms, zucchini and red onion; gently toss until coated. Marinate for 10 minutes. Place vegetables and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill or broil no more than 6 inches from heat source until vegetables and shrimp are just cooked, about 8 minutes, stirring and brushing occasionally with remaining marinade. Serve on pita bread with plain yogurt and chopped cucumber, if desired.

Yield: 4 portions

Per portion: 430 calories; 28 g protein; 16 g fat; 45 g carbohydrates

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The Installation Of Garden Ponds & When To Call A Professional

Garden Pool - Photo: Flickr

A beautiful landscape is what many look for in adding the finishing touch to their home’s appearance. For many, a part of that beauty includes the addition of garden ponds to help decorate their outdoor paradise.

The addition of garden ponds is not an easy task but is possible for anyone who has experience in excavation and landscaping techniques. A garden pond kit can either be purchased as a whole or piece-by-piece at a local home improvement store, which may also have information relating to it’s construction. There are a few important things to keep in mind, however, before beginning any outdoor project.

$If you suffer from allergies, an outdoor project may not be the best idea. Depending on the severity of your condition, allergies can increasingly worsen when doing any type of landscaping. If you think this could be a problem, you may be better served to call a contractor or professional landscaper for the installation of your garden pond.

$Speaking of allergies, some individuals suffer from an allergic reaction to bee stings. If you know this is a problem, you will either need to hire a professional or have your allergy medication on hand in the event of a sting. The best way to do this is to visit your doctor, explain the project that you will be doing and that you will be spending a lot of time outdoors and ask for a prescription.

$While outdoors, it is best to wear long pants and a long sleeve shirt. This is especially true if you are working in the evening hours, which is when many mosquitoes are out and about. During certain times of the year, these little nuisances can be quite dangerous. You will also want to be mindful of snakes, spiders and other problematic creatures when working outdoors.

If you opt for hiring a professional, you will need to shop around for the best estimate. Make sure that you get everything in writing, check out the contractor or landscaper with the local Better Business Bureau and ask for references. One of the most important criteria to consider when selecting a professional for installing garden ponds is whether or not they have experience in the type of project that you need completing. The more experience he/she has with the installation of garden ponds, the better likelihood that your project will be completed with success. And finally, make sure that you choose a professional who stands behind their work and has been in business for several years.

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How To Make Candied Fruit For CAKE DECORATING

Homemade cake decorated with grapes, candied cherries, and slices arranged as number 9
 (Photo credit: Wikipedia)

I remember my mother making fruit cake, she would use candied cherries that she would buy them in little airtight containers. They came in two colors, red and green, but they did not have the best taste. The candied fruit available now is much more beautiful and tastier than it was then. Trust me it isn't just for fruitcakes anymore.

Making your own candied fruit to use as a garnish for dishes, in cookies, as a snack, and in cake decorating. Making candied fruit is a simple process. You infuse fruits and citrus peelings in a sugar syrup. You can candy orange wedges, orange peel, lemon peel, grapefruit peel, pineapple and fresh cherries. You can also candy fruits, such as carrots for carrot cake decorating.

You will need two saucepans, one for making the syrup, and another to blanch the fruit. This is a recipe for a Candied orange peel.

Simple Syrup

This syrup is used for making candied fruits, adding flavor to cold drinks, and adding moisture to sponge cake. There are different strengths of simple syrup for different uses. Thin simple syrup, made with 1 part sugar to 2 parts water, is used to brush on cake layers, mostly sponge cake, to provide extra moisture and sweetness. A medium simple syrup is made with equal parts of sugar and water. This is excellent for adding sweetness to mixed drinks, coffee, iced tea and to candy fruit. A syrup made of 2 parts sugar and 1 part water is used as a base for sorbet and making rock candy.

Combine equal parts of sugar and water in a medium saucepan. Bring to a boil and let the sugar dissolve. You do not need to stir the syrup, but if you do it will do no harm. You can flavor the syrup. Take the syrup off the heat and cool slightly. Stir in 1 or 2 tsp. Of vanilla for a basic vanilla syrup. This syrup can be kept in a lidded jar in the refrigerator for up to a month.

Remove the bottom and top of an orange. Set the flat end of the orange on a cutting board. With a sharp paring knife, slice the peel off in strips, starting at the top and slicing downward, following the curve as much as possible. Don't worry about cutting off the white pith of the peel. Although it is usually bitter, blanching it will make it translucent and the syrup will sweeten it.

You can candy the peel as it is, or cut into strips that are 1/4 inch wide, to use in cake decorating and garnishes. You can also dip it in chocolate and use it as a snack. Larger peels, like grapefruit, should be cut into strips for even cooking.

Place the peel in a pot of cool water. Bring water to a rolling boil, remove from heat and transfer the peel into a colander to drain. Repeat the process twice more. For grapefruit or a more tart flavored fruit, you will need to blanch them seven or eight times. Cherry and pineapple do not need blanching and can be placed directly into the syrup. Between blanching taste the peel, if it is tender it has been blanched enough. Place the peel into the pot of syrup and bring to a low simmer. Let simmer for 15 to 30 minutes or until the orange rind becomes translucent and the peel tastes sweet and tender

Remove the pot from heat and let it cool. The orange rind can be stored in its own syrup for weeks in the refrigerator. You may choose to drain them and roll them in sugar. Sugared rinds tend to dry out quite fast and should be eaten within a couple of days. You can dry the peel and dip it in tempered chocolate to make it last a bit longer.

You can use the orange flavored syrup in other drinks or dishes. Nothing really goes to waste!

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Choosing the Best Plants for your Garden

Hydrangea macrophylla - Hortensia hydrangea, picture from Longwood Gardens 

(Photo credit: Wikipedia)

Many times we buy plants on impulse then find there is nowhere in the garden that really suits them. Before buying plants carefully examine your garden to see how much sun and shade it gets, whether the soil is well drained or waterlogged and whether your aspect is sheltered or windswept. You'll then be equipped to go and buy the best plants for your situation; shade-loving plants for the sheltered areas, sun-lovers for the warm spots, drought-resistant plants for the parched areas which may be either sunny or shaded, and swamp plants for the poorly-drained parts. 

But wait! Test your soil first, to determine the pH level of your soil and what kind of nutrients you need to add if any. Is the soil acid or alkaline? Most plants prefer soil that is slightly acidic, but there are some that must have alkaline soil to grow.  You can alter the soil's pH level, but it's much easier to simply plant in the soil you have.

Now you are ready to plant. Well - almost. Will you plant in groups or singly? If you buy 'one of everything' your garden may seem rather spotty. Group plantings are organized, harmonious and you can vary the color for interest. 

Before planting out, place your chosen plants around the garden bed in their pots to see how they will look. Re-arrange them until you are satisfied. Grouping plants in sets of threes or fives usually look better than planting in groups of even numbers. Be sure that you have an interesting combination of colors and textures of plants. Tall plants should go to the back, or the center if your garden will be viewed equally from all sides. Try to keep your plants away from trees. The roots of trees are fiercely competitive and will steal all the nutrients and moisture meant for your flowers.

The right color scheme is one way to maintain the harmony in your garden. Imagine the color of the flowers when they are in bloom. Some colors may clash with others, but can still be planted side-by-side if they have a different blooming season. Foliage color is also important. Many flower plants have silver, grey or purplish foliage that is just as attractive as the flower. This means that they are still attractive well past the blooming season and so have added value.

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Related articles

• Plant early, plant often(triblive.com)

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• Spring could be over 'in blink of eye' so enjoy blooms while you can, says Royal Horticultural Society(telegraph.co.uk)

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• 6 Plants That Thrive In Full Sun(builddirect.com)

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Roast Rack Of Pork With Grain Mustard Sauce

Photo: Pxhere

An economical and spectacular alternative to racks of lamb or veal. Ask your butcher to leave the rib bones a decent length for an arresting presentation. This cut has the optimum combination of taste, texture and fat content.

Serves 6 to 8

Ingredients

1 tbsp coarse black pepper 15 mL

1 tbsp chopped rosemary 15 mL

1 tbsp Dijon mustard 15 mL

3 garlic cloves

1 rack of pork

1 tbsp olive oil 15 mL

sea salt

1 cup white wine 250 mL

1 cup veal stock 250 mL

1 cup 35% cream 250 mL

2 tbsp grain mustard 30 mL

• Pre-heat oven to 325ºF (160ºC).

• Combine pepper, rosemary, and mustard to make a paste.

• Cut garlic into slivers, and, using a sharp knife to make incisions, insert into pork at even intervals.

• In a large oven-proof skillet or heavy roasting pan, brown pork in olive oil. Spread rosemary paste over fat side of the rack and sprinkle with sea salt.

• Roast for about 90 minutes, or until internal temperature reaches 150ºF (65ºC) on a meat thermometer. Remove and allow to rest for at least 10 minutes.

• Pour white wine and veal stock into the pan, stirring well with a wooden spoon to incorporate all the brown bits. Bring to a boil and reduce sauce to about one cup.

• Reduce heat and whisk in cream and mustard. Continue cooking until thickened slightly.

• Slice meat between bones and pour sauce over.

Visit www.porkpeople.com for more recipe ideas.

Author: News Canada

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