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 of Chinese Green Beans
Ingredients:
1 pkg frozen green beans -- (16 ounces) 500g
1 pkg 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 liter 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):
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
Now that you have a rose garden you are proud of, it's time to take the next step and let others see the beauty of your roses. Rose shows and exhibits are exciting events where you get a chance to see how your roses stack up against other rosarians'. It doesn't matter if you win -- the experience alone will be fun, and you'll learn a lot.
Visit a Rose Show
Before entering your own roses, visit a few rose shows to see how everything works. If at all possible, get permission to enter the preparation room to see what experienced displayers do before the judging begins.
Get The Rule Book
Get a copy of the rulebook from the American Rose Society. Visit their website at www.Rose.org for more information.
When you decide you are ready, look for a show that's close to home to limit your travel time and expenses. Many exhibits offer special judging classes for beginners, so try to find one of those for your first time.
Follow this timetable and you'll be ready to face the judges on the day of your show:
30 Days Before The Show
It's easiest to start with 1 single bloom on a stem, so select the 1 rose you will be showing. Be sure to pick a rose with a sturdy and straight stem.
Begin preparing the rose for exhibit by cutting off all of the buds that are forming on the side of the stem between the top and the leaf. This focuses all the nutrients on the single bloom at the end of the stem.
Support the cane of your selected rose by staking it with a bamboo stake and some rose or twist ties. This protects the cane and helps to support the rose as it grows.
Spray fungicide when needed, and promptly remove any aphids or spider mites. Aphids can be removed by spritzing with soapy water. Spider mites can be lightly sprayed with plain water.
Water your roses as you normally would, and apply organics and fertilizer as needed.
Put together your toolkit for the day of the show. Most experienced rosarians carry the following in their kits:
American Rose Society Rule Book
Shears
Several soft cloths
Cotton swabs (such as Q-Tips)
Plastic wrap
Small, soft artist's paintbrush
7 Days Before The Show
Cover your selected bloom at night with a baggy that's secured below the bloom with a tie. Remove the baggie before the sun rises in the morning. Do this every night until you leave for the show.
2 Days Before The Show
Cut the rose, with the stem a bit longer than usual, because you will be re-cutting it on the day of the show.
Place the rose in a florist's bucket, cover the bloom with a baggie and tie it off below the bloom. Place the bucket and rose in the refrigerator.
Morning of The Show
Remove the rose from the refrigerator, place the container and rose safely in your car, grab your kit and head for the show!
In addition to some wonderful history, the country of Belgium is "The Beer country". Bordering France, Luxembourg, Germany, and The Netherlands, Belgium is in the heart of Europe. This technologically advanced member of NATO and the EU is truly a beer-lovers haven.
So much so, in fact, that the Belgian Brewer's Guild boasts that a beer lover could easily enjoy a different beer every day and not have to duplicate his selection for over a year. How's that for choices, beer lovers?
In a practice that dates back a long time, some of Belgium's more famous breweries are actually brewed in monasteries. These are called Trappist breweries and are brewed by members of the monastic order. There are five well known Trappist breweries: Chimay, Orval, Rochefort, Westmalle, and Westveltren.
They all produce multiple types of beers with the exception of Orval. They believe that producing a single beer allows them to concentrate on one product and not lose focus by concentrating on multiple beers.
Most breweries produce a "dubble" or "tripple" variety, referring to the strength of the beer which is the result of the fermentation activity. The Trappist beers are bottle conditioned and are often stored in cellars where they can evolve into some wonderful beers with age.
More widely available are the "biere d'abbaye" or "Abby beers" that are no longer brewed at the abbeys but have been contracted out to local brewers. The original formula is used by the brewer, but the beers are more plentiful to more modern brewing capabilities.
Recently, Belgian beers and ales have greatly influenced the brewing in America. A few examples of this are typified by Celis Brewery in Austin, Tx., New Belgium of Ft. Collins, Co., North Coast Brewing in Ft. Bragg, Ca., and Unibroue in Quebec.
If you haven't already tried beers from Belgium, you're in for a rare treat. After all, it's not "The Beer Country" for nothing.
When we talk of fertilization for your effective gardening of vegetables in your organic gardening, it is almost similarly attributed to mulching. But there are also other aspects such as the introduction of fertilizers that can be available naturally or commercially. Simply defined, it involves placing matter, whether organic or inorganic, around your plants.
Aside from providing fertilization, it also protects your soil. Whether your garden is subjected under heavy rains or at the risk of weed infestation, the mulches provide ample protection and strengthening needed to supplement the natural growth processes of your organic garden vegetables. Aside from this, it also regulates the temperature of the soil; it can also render aesthetic appeal to the garden because it will help improve the ground texture and overall appearance.
If you have effectively established mulches in your garden, less watering is required because it will also help the plants retain water. The plants will also experience better growth levels and moisture retention. Although known to help in weed control, it does not directly fight or ward off the weeds. It just helps as a filler for bare areas that are at higher risk of weed infestation. Also, persistent weeds can die down as it forces itself in the soil surrounded by mulch.
For the case of organic mulches, bacteria have the tendency to eat up the much-needed nitrogen, so in some cases, you might be required to inject additional dosages of nitrogen. Some examples of materials you can use for mulching include lawn clippings, compost mises, leaves, straw, sawdust, wood chips. These are examples of organic materials for mulching. If you opt for inorganic, it often has its optimum results on plants placed on a hill.
When fertilizing your soil via mulching, you may be required to be more meticulous with your organic garden. You might be required to water more frequently when you are using inorganic fabrics, and then you must also watch out for the greater tendency to wilt because the ground cover tends to be more crowded.
Testing your soil is a good way to ensure effective fertilization. you cannot afford to buy fertilizer by the bulk, only to realize that it is not the right fertilizer suited for your soil. The best way to make sure that you are able to score the best fertilizer is by means of doing an actual test on a sample of soil taken from your garden.
Once you apply fertilizer, it is often recommended to maintain it. Having a budget for high-quality fertilizer is also a good must-have for a gardener, especially a beginner. There are also some fertilizers solely tailored at the beginning of the planting process and need not be maintained all throughout your gardening activities. In any rate, make sure that you are getting your money's worth and have thoroughly proven for yourself that the given fertilizer you are putting on your garden has been tried and tested on your soil type.
Even if you put fertilizers or inorganic mulches in your soil, the organic matter is still the best source of fertilization for your plant, and it adheres closely to the natural growth process of plants. If at all possible, avoid introducing too much chemical interventions in your soil so that the plants will get used to growing and maximizing its potential via natural means.
Weeknight dinners that satisfy the whole family can be less of a challenge than many people realize. Comforting, filling and quickly prepared meals don't have to mean less nutritious choices for busy families. One good idea, for example, is chili-a dish most families enjoy. With a timesaving recipe that's ready to serve in half an hour, the family can be eating in less time than the pizza delivery.
Picadillo is a classic Latin chili that combines smoky and spicy flavors with a touch of sweetness found in natural raisins. Commonly made with ground beef, a substitution of chicken cut into chunks is a healthy alternative to the traditional dish. Serve it ladled into bowls as it is or over rice for a heartier one-dish meal.
For guests, chili makes a crowd-pleasing presentation served buffet style, along with a selection of toppings such as grated cheese, scallions, cilantro, chopped avocado, and sour cream. Tortilla chips and a simple green salad complete the meal.
The next day, picadillo chili can be used for filling tortillas for lunch. Simply reheat leftovers and spoon onto a warmed flour tortilla. Add shredded cheese if you still have some, roll up and serve.
Quick Chicken Picadillo Chili
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. salt
1/4 tsp. cinnamon
1 lb. boneless, skinless chicken breasts cut into 1-inch chunks
1 Tbsp. vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 cans (14.5 oz. each) Mexican-style diced tomatoes, undrained
1/2 cup chipotle salsa or medium heat salsa
3/4 cup Sun-Maid Raisins
1 can (16-oz.) red or black beans, drained
Combine cumin, chili powder, salt, and cinnamon. Coat chicken evenly with seasonings. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Add chicken and garlic. Cook 3 minutes, stirring occasionally. Stir in tomatoes, salsa, and raisins. Bring to a simmer. Cover and cook 10 minutes.
Stir in beans. Cover and continue to simmer 5 minutes. Ladle into bowls and serve with desired toppings. Makes 6 servings.
Mustard plants have been used for thousands of years for their pungent flavour in condiments, spicy greens for side dishes and salads, and in traditional folk medicine and Chinese herbal medicine to treat a variety of ailments. The name mustard comes from the Latin mustum ardens, or “burning must.” It was so named because as the seeds were pounded with unfermented grape juice, or must, their pungent qualities developed, hence “burning.” Mustards seeds are mentioned in ancient Sanskrit writings dating back about 5,000 years ago and the Bible calls mustard “the greatest among the herbs.” Valued for their intense flavours and healing properties, mustard seed and the plant itself have been grown for its beautiful yellow flowers and spicy seedling leaves. Members of the Brassicaceae family, mustard is a cruciferous vegetable related to cabbage, Brussel sprouts, kale, kohlrabi, Chinese cabbage, cauliflower, rutabagas, turnips, radishes, horseradish, cress, and broccoli with the attendant phytochemicals properties.
Mustard is categorised as a food, medicine, spice, and condiment. White mustard (Sinapis alba) also known as yellow mustard is a native of North Africa, central Asia, and the Mediterranean. This is the mustard that is used extensively in the production of American prepared mustards, as it is the least pungent. Brown mustard (Brassica juncea) is native to Asia and is the seed used to prepare speciality mustards such as Dijon. Canada is the world’s largest exporter of mustard seed and among the top five producers in the world. Saskatchewan produces over 80% of the domestic total and the brown mustard seed used for Dijon mustard comes from Saskatchewan.
Mustard seeds contain many healing properties and have been used for centuries by Chinese herbalists to treat abscesses, bronchitis, colds, rheumatism, toothache, ulcers, and stomach disorders. They are an excellent source of monounsaturated fats, phosphorous, and a good source of iron, calcium, zinc, magnesium, and manganese. Mustard seeds have been shown to help reduce the severity of asthma, decrease some of the symptoms of rheumatoid arthritis, and help prevent cancer. Mustard plasters are still being used today to treat rheumatism, arthritis, chest congestion, aching back, and sore muscles. To make a mustard plaster, mix equal parts powered mustard and wheat flour, dilute the mixture with sufficient cold water to achieve a soft paste. Spread on a clean cloth such as cotton flannel, linen, or several layers of muslin. Remember that mustard is a hot herb and contact with the skin may cause blistering and should be avoided. Leave on for approximately 15 minutes. If the patient complains at any time during treatment, remove the plaster immediately. After the plaster is removed, bathe the treated area with cool (not cold) water to stop the burn. Dry the area and finish up with a dusting of baby powder or cornstarch to soothe the skin.
Mustard greens are the leaves of the mustard plant Brassica juncea. Mustard greens originated in the Himalayan region of India and have been grown and consumed for more than 5,000 years. All young mustard leaves can be used for mustard greens, however Chinese mustards or mustard greens (Brassica juncea var. rugosa), broad-leaved mustard greens, or (Brassica juncea var. foliosa), thin-leaved mustard greens, are the best mustards for greens. These varieties are also known as gai choy, Indian mustard, leaf mustard, mustard cabbage, Bamboo mustard cabbage, and Sow cabbage. Mustard greens are a staple vegetable in many cultures around the world. They are used much as spinach, dandelion, or beet greens are used.
Mustard greens are an excellent source of vitamin E, vitamin C, and beta-carotene. They also contain vitamin B6, folic acid, magnesium, calcium, iron, niacin, vitamin A, and are an excellent source of phytochemicals thought to prevent cancer. In Chinese herbal medicine, mustard greens are used to treat bladder inflammations and to stop a haemorrhage. Eating mustard greens are thought to offer great benefit to individuals suffering from conditions ranging from asthma to heart disease to menopausal symptoms.
Mustards are annuals and grow from 2-4 feet (60-120 cm) tall. The flowers produced are yellow and the white mustard flowers have a slight vanilla scent. They are known as cruciferous plants because they have four-petaled flowers, two long and two short that resemble a cross. Both mustards have pungent-flavoured, broad, dark green, jagged with irregularly cut lower leaves. Mustard is a cool season crop and bolts quickly in warm weather.
Mustards can be started indoors or planted directly into the soil in early spring. If you are starting mustards indoors, adequate light is essential. Hang lights 3 inches (7.5 cm) above the seedlings and leave lights on for 16 hours a day. They prefer a rich, moist, well-prepared soil with adequate drainage. Plant seeds at a depth of ¼ inch (6 mm) and follow directions on the seed packet. They grow best in full sun and need to be kept moist during the growing season. Space mustards 6 inches (15 cm) apart. Harvest your mustard plants for greens when the leaves are young and tender, for cooked greens when the leaves are mature, and for seed when the seedpods take on a brownish tinge.
In the kitchen, whole mustard seeds are used in sauerkraut, cabbage, pickles, relishes, curries, sauces, pot roasts, and to flavour meats such as lamb, pork, and rabbit. Use fresh flowers as an edible garnish or cook flowers for 2-3 minutes in boiling salted water. Drain and serve with butter and sea salt to taste. Mustard seeds can be sprouted and used in salads, sandwiches, or as a garnish. Young mustard greens are great additions to salads and stir-fry dishes. To make your own mustard condiment, grind, crack or crush the mustard seeds. Macerate the seeds in wine, vinegar, or water. Make sure the liquid is cold as this causes the chemical reaction that releases the heat and pungency of the seed. Grind them into a smooth paste, adding herbs and spices such as tarragon, horseradish, crushed hot peppers, turmeric, garlic, pepper, paprika, ginger, or hot pepper sauce. Additional options are honey, dark ale, beer, whiskey, wine, wine vinegar, Scotch, or brown sugar. Fruit mustards are made with lemon, lime, orange, or berries. (If you don’t want to bother with grinding your own seed, start with mustard powder or use your favourite prepared mustard and add whatever additions you like.) Prepared mustard is used in vinaigrettes, marinades for meats, poultry, and seafood, mayonnaise, salad dressings, sauces, soups, and stews. Prepared mustards get their intense yellow colour from the addition of turmeric.
Have you ever wondered if there was a healthful alternative to the sugar and preservative filled ice cream you buy in the supermarkets? If you have or if you would truly like to try homemade ice cream then this is for you. I have a recipe for vanilla ice cream, that will knock your socks off when you taste it.
The first thing you need to know is how to make your own 100% healthy and natural vanilla extract. You might buy this from a good quality store if you can find an unadulterated brand. To make your own you’ll need about a quart of milk, a vanilla bean (available at most health food stores), and a teaspoon of honey. You put the milk in a saucepan and heat on high while you slice the vanilla bean lengthwise and in half.
Then put the halves of the vanilla bean into the milk. Boil for around 15 to 20 minutes, then cook on medium heat for a half hour or until the milk has a thin sheet of film on top.
Stir the mixture constantly as it cooks to prevent burning. Cool the extract and freeze in a plastic bottle or container. This extract will last you for quite a while since recipes call for only a few teaspoons each. You should-if you plan to make the ice cream anytime soon- save a cup of the extract in a container in your refrigerator. Whenever you want to make more ice cream just get the extract out of the freezer and thaw in the refrigerator until a few tablespoons or so are thawed, then refreeze the rest before it thaws out.
Now I’ll give you my vanilla ice cream recipe, follow the instructions carefully and you’ll get wonderful results.
Vanilla Ice Cream
You’ll need: 3 eggs, with the egg whites and yolks, separated, 1/2 cup honey,
4 cups light cream, and 2 teaspoons vanilla extract.
1. In a medium size, bowl beat the yolks until smooth. Gradually add honey, beating until well-blended and thick. In a different small bowl beat the egg whites until stiff, stir beaten whites in with the yolk and honey.
2. Then add the cream and egg mixture together in a saucepan, cook on medium heat, stirring constantly for 15 minutes.
3. Stir in vanilla extract, and either process in an ice cream maker or just freeze in a bucket container overnight. Serve with an ice cream scoop.
This ice cream is rich, creamy, natural, and very healthy I’m sure you’ll enjoy it.
