Sep 18, 2019

THE BEST FRIED RICE!



Prep Time : 5 Mins
Cook Time : 10 Mins
Total Time : 15 Mins
Yield : 4-6 Serving

DESCRIPTION

Learn how to make fried rice with this classic recipe. It only takes 15 minutes to make, it’s easy to customize with your favorite add-ins, and it’s SO flavorful and delicious!

INGREDIENTS :

  • 3 tablespoons butter, divided
  • 2 eggs, whisked
  • 2 medium carrots, peeled and diced
  • 1 small white onion, diced
  • 1/2 cup frozen peas
  • 3 cloves garlic, minced
  • salt and pepper
  • 4 cups cooked and chilled rice (I prefer short-grain white rice)
  • 3 green onions, thinly sliced
  • 34 tablespoons soy sauce, or more to taste
  • 2 teaspoons oyster sauce (optional)
  • 1/2 teaspoons toasted sesame oil

INSTRUCTIONS :

  • Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
  • Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.
  • Serve immediately, or refrigerate in a sealed container for up to 3 days. Source

Extra Vegetable Fried Rice


Prep Time : 20 Mins
Cook Time : 15 Mins
Total Time : 35 Mins
Yield : 2-3 Serving


Learn how to make vegetable fried rice—it’s a simple and satisfying dinner! This vegetarian recipe features extra vegetables and brown rice. Recipe yields 2 large or 3 moderate servings (I think you could double it if you have a large enough skillet, but you might not get as much caramelization on the edges of the veggies and rice).

INGREDIENTS

  • 1 ½ teaspoons + 2 tablespoons avocado oil or safflower oil, divided
  • 2 eggs, whisked together
  • 1 small white onion, finely chopped (about 1 cup)
  • 2 medium carrots, finely chopped (about ½ cup)
  • 2 cups additional veggies, cut into very small pieces for quick cooking (see photos for size reference; options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw first)
  • ¼ teaspoon salt, more to taste
  • 1 tablespoon grated or finely minced fresh ginger
  • 2 large cloves garlic, pressed or minced
  • Pinch of red pepper flakes
  • 2 cups cooked brown rice (*see notes!)
  • 1 cup greens (optional), such as spinach, baby kale or tatsoi
  • 3 green onions, chopped
  • 1 tablespoon reduced-sodium tamari or soy sauce**
  • 1 teaspoon toasted sesame oil
  • Chili-garlic sauce or sriracha, for serving (optional)

INSTRUCTIONS

  1. This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and within an arm’s reach from the stove. Also have an empty bowl nearby for holding the cooked eggs and veggies. I’m suggesting that you start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.
  2. Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 ½ teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.
  3. Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.
  4. Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.
  5. Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.
  6. Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.
  7. Divide into bowls and serve immediately. I usually serve mine with chili-garlic sauce or sriracha on the side. Leftovers store well in the refrigerator, covered, for 3 to 4 days (if you used purple cabbage, it might stain your scrambled eggs a funny blue color, but it’s fine to eat).

NOTES

*RICE NOTES: You’ll need to cook about 1 cup dry rice to yield enough for this recipe; be sure not to over-cook it or it will stick to the pan. I prefer short-grain brown rice since it’s a little chewy, but medium-grain or jasmine rice will work, too. Here’s how I cook brown rice. You can use freshly cooked rice if you spread it onto a large tray and let it cool for 5 to 10 minutes first (this gives it a chance to dry out a bit so it doesn’t steam itself in the pan). Day-old leftover, refrigerator rice is great, too. Just break up any clumps of rice before you add it to the pan. Credit goes to Serious Eats for the rice tips!

**MAKE IT GLUTEN FREE: Be sure to use gluten-free tamari, not regular soy sauce.
MAKE IT VEGAN: Omit the eggs and the 1 ½ teaspoons oil that goes with them. For extra protein, you could mix in 1 cup edamame (thawed if necessary) or a batch of my crispy baked tofu with the cooked veggies at the end.

BAKED PARMESAN ZUCCHINI


Crisp, tender zucchini sticks oven-roasted to perfection. It’s healthy, nutritious and completely addictive!

INGREDIENTS:

  • 4 zucchini, quartered lengthwise
  • 1/2 cup freshly grated Parmesan
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoon chopped fresh parsley leaves
  • DIRECTIONS:
  1. Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
  2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
  3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
  4. Serve immediately, garnished with parsley, if desired.

Sep 17, 2019

12 Tips To Help You Lose Weight



Get off to the great possible start on the NHS 12-week healthy dietweight-reduction plan with these 12 weight loss plan and exercising pointers.

1. Don't bypass breakfast
Skipping breakfast won't assist you shed pounds. You may want to leave out out on essential nutrients and you may come to be snacking extra throughout the day due to the fact you experience hungry. Check out 5 healthful breakfasts.

2. Eat normal meals
Eating at everyday instances at some stage in the day enables burn energy at a faster price. It additionally reduces the temptation to snack on foods excessive in fat and sugar. Find out greater about consuming heathily.

3. Eat lots of fruit and veg
Fruit and veg are low in calories and fat, and excessive in fibre – three important components for a hit weight loss. They additionally contain masses of nutrients and minerals. Read up on getting your five A Day.

4. Get more active
Being lively is fundamental to losing weight and keeping it off. As nicely as supplying severa health blessings, workout can assist burn off the excess energy you can't reduce thru food plan by myself. Find an hobby you experience and are capable of healthy into your routine.

5. Drink lots of water
People on occasion confuse thirst with hunger. You can emerge as consuming more energy when a tumbler of water is actually what you need.

6. Eat excessive-fibre meals
Foods containing masses of fibre can help keep you to sense full, that is ideal for losing weight. Fibre is most effective located in food from vegetation, along with fruit and veg, oats, wholegrain bread, brown rice and pasta, and beans, peas and lentils.

7. Read food labels
Knowing a way to examine food labels assist you to choose healthier options. Use the calorie data to training session how a particular meals fits into your daily calorie allowance at the weight loss plan. Find out greater about reading food labels.

8. Use a smaller plate
Using smaller plates assist you to consume smaller quantities. By the use of smaller plates and bowls, you will be capable of step by step get used to consuming smaller quantities with out going hungry. It takes about 20 minutes for the stomach to inform the mind it's complete, so consume slowly and prevent ingesting earlier than you feel full.

9. Don't ban foods
Don't ban any meals out of your weight loss plan, specially those you want. Banning foods will simplest make you crave them greater. There's no cause you cannot experience the occasional treat as long as you stay inside your daily calorie allowance.

10. Don't inventory junk food
To keep away from temptation, try and now not inventory junk meals – such as chocolate, biscuits, crisps and candy fizzy liquids – at home. Instead, opt for wholesome snacks, which include fruit, unsalted rice desserts, oat cakes, unsalted or unsweetened popcorn, and fruit juice.

11. Cut down on alcohol
A preferred glass of wine can incorporate as many calories as a chunk of chocolate. Over time, ingesting too much can easily make a contribution to weight gain. Find out extra approximately the energy in alcohol.

12. Plan your meals
Try to devise your breakfast, lunch, dinner and snacks for the week, making sure you persist with your calorie allowance. You may also find it beneficial to make a weekly shopping listing.

Sep 12, 2019

Make Easy Recipe Ratatouille



YIELD : 4 Serves

INGREDIENTS :

1 onion, sliced skinny
2 garlic cloves, minced
5 tablespoons olive oil
a 3/4-pound eggplant, cut into 1/2-inch pieces (about three cups)
1 small zucchini, scrubbed, quartered lengthwise, and cut into skinny slices
1 crimson bell pepper, chopped
3/4 pound small ripe tomatoes, chopped coarse (about 1 1/4 cups)
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried thyme, crumbled
1/8 teaspoon floor coriander
1/4 teaspoon fennel seeds
3/4 teaspoon salt
1/2 cup shredded clean basil leaves

PREPARATION :

In a massive skillet prepare dinner the onion and the garlic in 2 tablespoons of the oil over fairly low heat, stirring every now and then, till the onion is softened. Add the last three tablespoons oil and heat it over fairly high warmness till it's miles hot but not smoking. Add the eggplant and cook the combination, stirring now and again, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and prepare dinner the mixture over the mild warmth, stirring every so often, for 12 minutes. Stir in the tomatoes and prepare dinner the aggregate, stirring occassionaly, for 5 to 7 mins, or until the greens are gentle. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to flavor and cook the aggregate, stirring, for 1 minute. Stir inside the basil and integrate the aggregate nicely. The ratatouille can be made 1 day earlier, stored covered and chilled, and reheated before serving.

How To Make Easy Kimchi Recipe




Ingredients :

1 Napa cabbage, reduce into 2-inch strips
1/4-half of cup kosher salt
2 tablespoons garlic, minced
2 tablespoons ginger, minced
1 teaspoon sugar
3 tablespoons water
4 tablespoons Korean purple pepper flakes
1 massive daikon radish, peeled and reduce into 1-inch matchsticks
2 bunches green onions, reduce into 1-inch pieces

How to Make It :

Step 1
Place cabbage in a big bowl and sprinkle with salt. Mix thoroughly the use of gloves, if preferred. Place a heavy pot or pan on pinnacle with weights and permit cabbage to sit for 1-2 hours until wilted and water has been released.

Step 2
Discard water after 1-2 hours. Rinse the cabbage 2-three times within the sink until salt is eliminated and permit to empty in a colander for some other 15-20 minutes.

Step 3
Combine cabbage with closing elements (thru water) and blend. Using gloves, add the Korean pink pepper flakes and begin blending and rubbing flakes into the combination. Add the daikon radish and inexperienced onions to combination, stirring to mix.

Step 4
Once mixed, area mixture in a jar pressing down and packing tightly so that the mixture is submerged in its very own liquid. Place top on jar and allow to sit at room temperature for 2-5 days. Place jar on a plate for the reason that mixture might also bubble over at the same time as fermenting.

Step 5
Each day of fermentation, do away with the lid to release gases and press down at the mixture to preserve it submerged. You can flavor a sample every day to decide if the extent of fermentation is in your liking.

Step 6
After 2-five days of fermentation, shop kimchi in refrigerator.

Recomended - Apple Pie Recipe



Level: Intermediate
Total: 3 hr 30 min
Prep: 1 hr 30 min
Cook: 2 hr
Yield: 6 to 8 servings

Ingredients

Dough:
2 1/2 cups all-motive flour

4 teaspoons sugar

1/4 teaspoon excellent salt

14 tablespoons bloodless butter, diced

1 massive egg, lightly crushed with 2 tablespoons cold water

Filling:
2 tablespoons freshly squeezed lemon juice

3 kilos baking apples like Golden Delicious, Cortland, or Mutsu

2/3 cup sugar, plus extra for sprinkling at the pie

1/4 cup unsalted butter

1/4 teaspoon floor cinnamon

Generous pinch of floor nutmeg

1 huge egg, lightly overwhelmed

Directions :


  • Make the dough by using hand. In a medium bowl, whisk collectively the flour, sugar, and salt. Using your fingers, paintings the butter into the dry components until it resembles yellow corn meal mixed with bean sized bits of butter. (If the flour/butter combination gets warm, refrigerate it for 10 mins earlier than intending.) Add the egg and stir the dough collectively with a fork or via hand within the bowl. If the dough is dry, sprinkle as much as a tablespoon greater of bloodless water over the aggregate.



  • Make the dough in a food processor. With the device geared up with the metallic blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean length bits of butter, about 10 instances. Add the egg and pulse 1 to two times; don't permit the dough form into a ball within the device. (If the dough could be very dry upload as much as a tablespoon more of bloodless water.) Remove the bowl from the device, eliminate the blade, and produce the dough collectively by way of hand.

  • Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, as a minimum 1 hour.



  • Make the filling. Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to mix calmly.



  • In a huge skillet, melt the butter over medium-high heat. Add the apples, and cook dinner, stirring, until the sugar dissolves and the mixture begins to simmer, approximately 2 mins. Cover, reduce heat to medium-low, and cook dinner until the apples soften and release maximum in their juices, approximately 7 mins.



  • Strain the apples in a colander over a medium bowl to seize all the juice. Shake the colander to get as a good deal liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and gently caramelized, approximately 10 minutes.

  • In a medium bowl, toss the apples with the decreased juice and spices. Set apart to chill absolutely. (This filling may be made up to 2 days beforehand and refrigerated or frozen for up to six months.)



  • Cut the dough in half. On a lightly floured floor, roll every half of of dough into a disc about 11 to twelve inches wide. Layer the dough among pieces of parchment or wax paper on a baking sheet, and refrigerate for as a minimum 10 minutes.



  • Place a rack in the lower 0.33 of the oven and preheat the oven to 375 degrees F.



  • Line the bottom of a nine-inch pie pan with one of the discs of dough, and trim it so it lays approximately 1/2 inch past the threshold of the pan. Put the apple filling inside the pan and mound it barely in the middle. Brush the top edges of the dough with the egg. Place the second one disc of dough over the pinnacle. Fold the pinnacle layer of dough beneath the threshold of the lowest layer and press the rims collectively to shape a seal. Flute the threshold as favored. Brush the floor of the dough with egg after which sprinkle with sugar. Pierce the top of the dough in several places to permit steam to escape whilst baking. Refrigerate for at the least 15 mins.



  • Bake the pie on a baking sheet till the crust is golden, approximately 50 mins. Cool on a rack before serving. The pie maintains well at room temperature (blanketed) for 24 hours, or refrigerated for up to 4 days.


Cook’s Note :

You may additionally freeze the raw pie, however do not brush it with egg or dust it with sugar in advance. Place the pie within the freezer for half-hour, to harden it slightly, after which double wrap it with plastic wrap. Freeze for up to 6 months. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar. Bake, from the frozen state, till golden brown, approximately 1 hour and 10 minutes.

Sep 7, 2019

Very Easy To Make, Best 3 Recipe Tomato Pie



1. SAVORY ZUCCHINI, TOMATO AND BASIL PIE


Savory Zucchini, Tomato and Basil Pie
makes 8 servings
one pie dough recipe
2 cups spiralized zucchini (about one medium zucchini)
1 cup spiralized yellow squash (about one small squash)
6 eggs
1 cup cottage cheese
1 cup grated fontina cheese
1/4 cup grated parmesan cheese
1 large tomato, cut into thick slices
3 tablespoons fresh basil leaves, minced
salt
black pepper
Preheat your oven to 375 degrees.  On a lightly floured surface, roll the pie dough into a large round, about 1/8 inch thick.  Line a 9 inch glass pie pan with the dough and trim any excess.  Crimp or pinch the edges into a decorative pattern.
Place the zucchini and squash into the bottom of the pie pan and set aside.
In a medium sized bowl, add the eggs and whisk them together with a pinch of salt and pepper until the eggs are completely whisked.  Add the cheeses and the basil to the eggs and stir to combine.  Pour the mixture into the pie pan, and use a spoon to push some of the eggs mixture under and around the zucchini to even everything out.
Place as many slices of tomato on the top of the egg mixture as you want – you can fan them or place them in a circle – I used three because my tomato was so big, but make sure that they are not stacked on top of each other so that they will bake into the tart and not on top of the tart.
Place the tart into the oven and bake for about 45 – 60 minutes.  The tart will be done when the center two inches of the tart jiggles slightly when moved.  Remove the tart from the oven and allow to cool for 10 minutes before serving. source

2. Classic Southern Tomato Pie


If you have never had this dish, I know what you’re thinking. Pie? Tomatoes? Weird combo. But trust me. Try it before you knock it. You’ll be hooked.

Ingredients:
4 tomatoes, thinly sliced
10 fresh chopped basil leaves (about 1/4 cup)
1/2 cup chopped green onion
1 9-inch deep dish pie shell
2 cups grated cheese of your choice (I used mozzarella and cheddar)
3/4 cup mayonnaise
1 tsp salt (for drawing out tomato juice)
1 clove garlic, chopped
Fresh ground pepper and salt to taste

1. Preheat oven to 375 degrees F. Once oven is preheated, bake pie shell for 10 minutes. After crust is finished, reduce heat to 350 degrees F.
2. While crust is baking, lay tomato slices in a layer on the bottom of a collander in the sink and sprinkle with 1 tsp of salt. Let tomatoes drain for 10-15 minutes. Transfer to flat paper towels and pat off any excess moisture (this prevents the pie from being watery).
3. Lay half of the tomato slices in the bottom of the pie shell. In a small bowl, mix together green onions, basil, garlic, salt and pepper. Sprinkle half of mixture over tomatoes in pie crust. Layer in second half of tomato slices and top with the rest of the onion/basil mixture.
4. In a separate bowl, combine cheese and mayonnaise. Spread mixture on top of the pie.
5. Bake for 30 minutes or until lightly brown. Cut into slices and serve warm.
And forever crave ‘mater pie! source

3. Crustless Tomato Pie


Crustless tomato Pie is a delicious and beautiful low-carb side dish that is perfect for brunch, lunch, or dinner. 

Prep Time 20 mins
Cook Time : 30 mins
Total Time : 50 mins

Ingredients

  • 4 tomatoes sliced
  • 1-2 teaspoons salt
  • 1 Tablespoon butter
  • 1/2 cup onion chopped
  • 1 clove garlic minced
  • 1/2 teaspoon black pepper
  • 2 Tablespoons fresh oregano chopped
  • 6-7 leaves basil chopped
  • 2 cups mozzarella cheese shredded, plus extra for sprinkling over top
  • 2 eggs beaten

Instructions

  • Slice tomatoes and lay sliced on plates. Sprinkle lightly with salt and let sit at least 20 minutes. 
  • Melt butter in small skillet over medium-high heat. Add onion and garlic and saute' until onions are soft (about 8 minutes). Transfer to a medium-sized bowl.
  • Add cheese, eggs, herbs, and pepper to bowl. Stir to combine. 
  • Drain water off of plates with tomatoes, With a paper towel, Gently blot tomatoes to soak up excess moisture.
  • Arrange tomatoes in a single layer on a greased pie pan. Top with about 1/4 cup of the cheese mixture. Repeat until all ingredients have been used, finishing with a layer of tomatoes. Top this layer with a sprinkle of mozzarella cheese.  
  • Bake at 375 degrees for 30-40 minutes, or until edges are lightly browned. 
  • Allow to sit 5-7 minutes before serving. source