Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Saturday, February 25, 2023
Snaks ideas if you trying to loss weight
Muskanahmed
February 25, 2023
0
Because they help you feel full and satisfied, snacks that are low in calories but high in nutrients are essential if you want to lose weight. Snack options include:
Recipes for snacks include cottage cheese with fresh berries or sliced peaches, rice cakes with nut butter or avocado spread, low-fat cheese with whole grain crackers or sliced apple, low-fat Greek yogurt with fresh fruit or granola, hard-boiled eggs, and nuts like almonds, pistachios, and walnuts (in moderation due to their high calorie content).
Oranges, grapefruit, apples, and a variety of other fresh fruits:
Completely wash the fruit.
If necessary, cut into bite-sized pieces.
Serve plain yogurt or unflavored for an extra protein boost.
Served with salsa or hummus, raw vegetables like bell peppers, celery, and carrots:
After the vegetables have been washed, slice them into sticks.
Two to three tablespoons of tahini, one to two cloves of garlic, two to three tablespoons of lemon juice, a pinch of salt, and a can of chickpeas that have been rinsed and drained together make hummus dip. Blend until it is smooth. If necessary, add water to achieve the desired consistency.
To make salsa plunge, combine chopped tomatoes, onion, jalapeno, cilantro, lime juice, salt, and pepper.
Serve the vegetables with your preferred dip.
Air-popped or low-fat popcorn:
Popcorn should be popped in the air according to the package's instructions.
For more flavor, add some salt or other seasonings of your choice, like nutritional yeast, paprika, or garlic powder.
Granola or fresh fruit on Greek yogurt:
In a bowl, scoop out a small amount of Greek yogurt.
Serve with your choice of fresh fruit, such as banana slices or berries.
Or, for even more crunch, sprinkle some granola on top.
Eggs boiled hard:
In a pot filled with ice water, place the eggs.
After coming to a boil, simmer for 10 to 12 minutes.
After removing the eggs from the hot water, allow them to cool for a few minutes in a bowl of ice water.
Use salt and pepper to taste or eat it as is.
Due to their high calorie content, nuts like almonds, pistachios, and walnuts should be consumed in moderation:
A small amount of nuts, about 1/4 to 1/2 cup, depending on the variety, should be taken out.
It can be consumed plain or roasted in the oven with salt or other seasonings of your choice for additional flavor.
Apple slices or low-fat cheese and whole grain crackers:
Slice or cube a small amount of low-fat cheese.
Apple slices or whole grain crackers can be served as an accompaniment.
On rice cakes, spread avocado or nut butter:
On a rice cake, spread a thin layer of nut butter or mashed avocado.
sliced fresh berries or peaches with cottage cheese:
Put a small amount of cottage cheese in a bowl.
Slice fresh berries or peaches and use them as a garnish on top.
roasted edamame or chickpeas:
Rinse and drain an edamame or chickpea can.
Using a paper towel, dry the area.
Any additional seasonings you like, like cumin or garlic powder, and a small amount of olive oil, can improve the dish.
Gelatin or sugar-free pudding: Crispy, 20 to 30 minutes at 400°F, with occasional stirring
Follow the package's instructions to make sugar-free gelatin or pudding.
Refrigerate for a few hours before using.
Smoothies made at home with ice, fresh fruit, low-fat milk or yogurt:
Blend one cup of fresh fruit, such as mango, berries, or banana, with one cup of low-fat milk or yogurt in a blender. Ice should be added.
Blend it until it is smooth.
Optional: Protein powder or nut butter can be added for more protein.
If you want to lose weight, some good food ideas are as follows:
Lean proteins: Low-calorie and high-protein lean proteins like chicken, turkey, fish, tofu, and legumes can help you feel full and satisfied.
Plants that lack starch: Peppers, broccoli, cauliflower, carrots, and leafy greens are examples of non-starchy vegetables. These vegetables are low in calories and high in fiber, which can help you feel fuller for longer.
Fruits: Fruits like berries, apples, and citrus fruits are high in fiber and nutrients and can be eaten fresh or frozen. They are also low in calories.
Grains unground: Compared to refined grains, whole grains like brown rice, quinoa, and whole wheat bread contain more nutrients and fiber. You might feel full for longer as a result of this.
Dairy products low in fat: In addition to having fewer calories and fat, low-fat dairy products like Greek yogurt, skim milk, and cottage cheese are better sources of protein and calcium than full-fat dairy products.
Seeds and nuts: Nuts and seeds like pumpkin seeds, chia seeds, and almonds contain protein, fiber, and healthy fats. Salads can also benefit from the addition of these nuts and seeds.
wholesome fats: Healthy fats like olive oil, avocado, and fatty fish like salmon can help you feel full and satisfied while also giving you essential nutrients that are good for your health.
Stews and soups: Vegetarian, low-sodium broth, lean protein dishes, and low-calorie meals can be very filling.
Salads: You can lose weight by eating salads with starchy vegetables, lean proteins, and healthy fats like avocado or nuts.
Smoothie-based meals: A healthy breakfast or snack can be a smoothie bowl with a lot of food, low-fat yogurt, fresh fruit, toppings like nuts and seeds, and yogurt.
Stir-fry: A quick and healthy meal option can be stir-fries made with lean proteins, starchy vegetables, and a small amount of healthy oil.
Noodles with zucchini: Zucchini noodles can be used in place of traditional pasta for a lower-calorie, lower-carb alternative that still delivers the same level of satisfaction as pasta.
Snacks made at home: A healthier and more satisfying alternative to pre-packaged snacks, which may contain a lot of added sugar and calories, is to make your own snacks, like energy balls or granola bars.
Aquatic diseases: Cucumbers, tomatoes, and watermelon all contain a lot of water, so consuming them can help you feel full and satisfied while also providing you with essential nutrients.
The sweet potato: With fewer calories than regular potatoes, sweet potatoes are an alternative that are better for you. They can be delicious and filling additions to meals.
Condiments low in calories: You can enhance the flavor of your meals without adding any calories by including condiments like hot sauce, salsa, and mustard, which are low in calories.
dressings made by hand: Rather than purchasing store-bought dressings, which may contain a lot of added sugars and preservatives, you can make your own salad dressings with healthy ingredients like olive oil, vinegar, and herbs.
salmon or tuna cans: Lean protein in the form of canned tuna or salmon can be a convenient and low-calorie option for rice cakes, sandwiches, and salads.
Beverages low in calories: You can lose weight by drinking beverages with fewer calories, like sparkling water, unsweetened tea, or water.
Vegetables baked: Roasting the vegetables cauliflower, Brussels sprouts, and broccoli can bring out their natural sweetness and make a delicious side dish.
Herbs and spices: Spices and herbs like garlic, basil, cinnamon, and ginger can add flavor to food without adding calories or sodium.
Sunday, December 25, 2022
6 most famous chinese recipies
Muskanahmed
December 25, 2022
0
Kung Pao chicken is a zesty, pan-seared dish that starts from the Sichuan territory in China. It is made with diced chicken, peanuts, vegetables, and stew peppers, and is typically served over rice.
To make Kung Pao chicken, you will require:
1 pound chicken bosoms or thighs, diced
1/4 cup peanuts
1 ringer pepper, diced
1 carrot, diced
1/4 cup chicken stock
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon sugar
2 cloves garlic, minced
2 tablespoons vegetable oil
1/2 teaspoon Sichuan peppercorns (discretionary)
2 dried bean stew peppers, squashed (discretionary)
Guidelines:
In a little bowl, combine as one the chicken stock, soy sauce, rice wine vinegar, cornstarch, sesame oil, and sugar. Put away.
Heat a wok or huge dish over high intensity. Add the vegetable oil and twirl to cover the dish. Add the Sichuan peppercorns and dried stew peppers (if utilizing), and pan sear for 30 seconds.
Add the diced chicken and pan fried food for 3-4 minutes, until it is cooked through. Eliminate the chicken from the container and put away.
In similar dish, add the peanuts and pan fried food for 1-2 minutes, until they are delicately cooked. Eliminate the peanuts from the skillet and put away.
In a similar skillet, add the ringer pepper and carrot and sautéed food for 2-3 minutes, until they are delicate.
Add the garlic and pan fried food for 30 seconds.
Add the saved chicken and peanuts back into the container, and pour in the sauce blend. Pan sear for 1-2 minutes, until the sauce has thickened and the chicken is covered in the sauce.
Serve the Kung Pao chicken over rice, decorated with extra peanuts and green onions whenever wanted.
Peking DuckPeking duck is a renowned Chinese dish that is known for its firm, delightful skin and delicious meat. It is regularly filled in as a dinner dish, with the duck meat and skin being cut tableside and presented with dainty flapjacks, scallions, and hoisin sauce.
To make Peking duck, you will require:
1 duck (around 4-5 pounds)
2 tablespoons honey
2 tablespoons soy sauce
2 cloves garlic, minced
1 tablespoon five-flavor powder
1/4 cup rice wine
1/4 cup water
2 tablespoons vegetable oil
2 tablespoons sugar
Directions:
Wash the duck and wipe it off with paper towels. Utilize a sharp blade to score the skin on the duck in a crosshatch design, being mindful so as not to cut too profoundly into the meat.
In a little bowl, combine as one the honey, soy sauce, garlic, five-zest powder, rice wine, water, and vegetable oil. Brush this combination all around the duck, making a point to get it into the scored lines on the skin. Place the duck in an enormous cooking container and refrigerate it for something like 4 hours, or short-term.
Preheat the broiler to 425°F.
Place the duck in the broiler and dish it for 45 minutes.
Lessen the stove temperature to 350°F and proceed
Prepared Pork: This famous Cantonese dish is made with delicate pork and a prepared sauce.
Fixings:
1 pound pork flank, cut into scaled down pieces
1 egg, beaten
1 cup cornstarch
1/4 cup vegetable oil
1 green ringer pepper, cultivated and diced
1 red ringer pepper, cultivated and diced
1/2 cup pineapple lumps
1/4 cup white vinegar
1/4 cup ketchup
1/4 cup sugar
2 tablespoons soy sauce
Guidelines:
In a shallow dish, combine as one the egg and 1 tablespoon of water. Plunge the pork pieces in the egg blend, then, at that point, cover them with the cornstarch.
Heat the oil in an enormous wok or skillet over high intensity. Add the covered pork and sautéed food for 3-4 minutes, until it is cooked through. Eliminate the pork from the dish and put away.
In a similar container, add the ringer peppers and pineapple and sautéed food for 1-2 minutes.
In a little bowl, combine as one the vinegar, ketchup, sugar, and soy sauce. Add the sauce to the skillet and heat it to the point of boiling.
Add the cooked pork back into the skillet and mix to cover with the sauce. Serve hot over rice
Mapo Tofu: This fiery Sichuan dish is made with delicate tofu and ground meat in a hot sauce.
Fixings:
1 pound ground pork or hamburger
1 block (14 ounces) firm tofu, cut into 1-inch shapes
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon minced ginger
2 tablespoons matured bean glue, (for example, doubanjiang)
1 tablespoon Sichuan peppercorns, ground
1/4 teaspoon white pepper
1/4 cup chicken stock
2 tablespoons soy sauce
1 tablespoon cornstarch blended in with 2 tablespoons water
1 green onion, meagerly cut
Guidelines:
Heat the oil in an enormous wok or skillet over high intensity. Add the ground meat and sautéed food for 2-3 minutes, until it is cooked through.
Add the garlic, ginger, matured bean glue, Sichuan peppercorns, and white pepper to the dish and pan fried food for one more moment.
Add the tofu to the container and mix tenderly to join. Pour in the chicken stock and heat the blend to the point of boiling.
Add the soy sauce and cornstarch blend to the dish and mix to thicken the sauce. Embellish with the green onions and serve hot over rice.
Broiled Wantons: These pan fried dumplings are loaded up with minced meat and vegetables and are a well known bite or tidbit.
Fixings:
1/2 pound ground pork or hamburger
1/4 cup finely cleaved napa cabbage
1/4 cup finely cleaved water chestnuts
1/4 cup finely cleaved green onions
1 tablespoon soy sauce
1 teaspoon cornstarch
1/4 teaspoon white pepper
1 bundle (50 count) wonton coverings
Vegetable oil, for broiling
Directions:
In a medium bowl, combine as one the ground meat, cabbage, water chestnuts, green onions, soy sauce, cornstarch, and white pepper.
Spread out a wonton covering on a level surface. Place a spoonful of the filling in the focal point of the covering. Crease the covering in half to frame a triangle, and press the edges together to seal.
Heat a couple creeps of oil in a profound pot or wok over medium-high intensity. At the point when the oil is hot, add a couple of the wantons and broil for 2-3 minutes, until they are brilliant brown. Eliminate the wantons from the oil and channel on a paper towel. Rehash with the excess wantons.
Serve the wantons hot, with your decision of plunging sauce.
Chicken and Mushroom Hot Pot: this generous, exquisite hot pot is made with chicken, mushrooms, and different vegetables cooked in a delightful stock.
Fixings:
1 pound boneless, skinless chicken bosoms, cut into reduced down pieces
8 ounces blended mushrooms (like shiitake, clam, and enoki), managed and cleaned
2 carrots, cut
1 little head bok choy, cleaved
1 little head napa cabbage, slashed
1 little white onion, cut
6 cups chicken stock
1 tablespoon soy sauce
1 tablespoon purpose (Japanese rice wine)
1 tablespoon mirin (sweet Japanese rice wine)
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon sesame oil
Directions
Place every one of the fixings in a huge pot or hot pot. Heat the combination to the point of boiling over high intensity.
Diminish the intensity to medium and stew for 10-15 minutes, until the chicken is cooked through and the vegetables are delicate.
Serve the hot pot in bowls, making a point to uniformly partition the fixings. Appreciate!
Discretionary: You can likewise add different fixings to the hot pot, like tofu, shrimp, or meagerly cut meat. Go ahead and redo the hot pot as you would prefer!
10 most famous Turkish Sweets
Muskanahmed
December 25, 2022
0
Baklava:
A sweet cake made with layers of phyllo batter, loaded up with nuts and improved with syrup or honey.
Fixings:
1 pound phyllo mixture
1 cup unsalted margarine, softened
1 pound pecans, finely cleaved
1 cup sugar
1 teaspoon ground cinnamon
1/2 cup water
1/2 cup honey
Guidelines:
Preheat your broiler to 350°F (180°C).
Spread out one sheet of phyllo mixture and brush it gently with dissolved margarine. Rehash with 5 additional sheets of phyllo batter, buttering every one.
Sprinkle a layer of hacked pecans over the phyllo mixture. Top with one more 2 sheets of phyllo batter, brushing every one with margarine.
Rehash the layering system with the leftover phyllo mixture, nuts, and margarine until you have utilized every one of the fixings. Make certain to end with a layer of buttered phyllo batter on top.
Utilizing a sharp blade, cut the baklava into jewel or square shapes the entire way to the lower part of the container.
Heat for 45-50 minutes, or until the top is brilliant brown.
In a little pan, join the sugar, cinnamon, water, and honey. Heat to the point of boiling and stew for 5 minutes.
Eliminate the baklava from the stove and promptly pour the syrup over the top. Permit the baklava to cool prior to serving
Turkish Enjoyment (Lokum):
A sticky candy made with starch and improved with sugar, frequently enhanced with natural product or nuts and covered in powdered sugar.
Fixings:
2 1/2 cups granulated sugar
1 1/2 cups water
2 tablespoons lemon juice
1/4 cup cornstarch
Food shading (discretionary)
Confectioner's sugar for cleaning
Directions:
In a huge pan, consolidate the sugar, water, and lemon juice. Heat to the point of boiling over medium intensity, mixing until the sugar is broken down.
In a little bowl, combine as one the cornstarch and 2 tablespoons of cold water until smooth.
Add the cornstarch blend to the sugar combination, blending continually until the combination thickens.
Eliminate the pot from the intensity and mix in food shading, if utilizing.
Empty the blend into a 9x9 inch square skillet fixed with material paper. Permit to cool and set for something like 3 hours.
When set, dust a surface with confectioner's sugar and turn the Turkish pleasure out onto it. Dust the highest point of the Turkish enjoyment with more confectioner's sugar.
Utilize a sharp blade to cut the Turkish joy into little squares.
Kunefe:
A sweet baked good made with kadayif (destroyed wheat) and cheddar, finished off with syrup or honey.
Fixings:
1 pound kadayif batter (destroyed phyllo mixture)
1 cup unsalted spread, liquefied
2 cups mozzarella cheddar, ground
1 cup water
1 cup sugar
1 tablespoon lemon juice
1 teaspoon orange bloom water (discretionary)
Guidelines:
Preheat your broiler to 350°F (180°C).
Spread portion of the kadayif mixture in the lower part of a 9x13 inch baking dish.
Sprinkle half of the ground mozzarella cheddar over the kadayif mixture.
Rehash the layering system with the excess kadayif mixture and cheddar.
Pour the dissolved margarine over the kunefe.
Prepare for 45-50 minutes, or until the top is brilliant brown.
In a little pot, join
Sekerpare:
A delicate, sweet treat made with spread, sugar, flour, and milk, and covered in powdered sugar.
Fixings:
1 cup unsalted margarine, mellowed
1 cup sugar
2 cups regular baking flour
1 teaspoon baking powder
1/2 cup milk
1 teaspoon vanilla concentrate
1 cup powdered sugar
Guidelines:
Preheat the broiler to 350°F (180°C).
In an enormous blending bowl, cream together the margarine and sugar until light and soft.
In a different bowl, whisk together the flour and baking powder. Bit by bit add the dry combination to the margarine blend, rotating with the milk, until every one of the fixings are very much consolidated. Mix in the vanilla concentrate.
Drop spoonfuls of the batter onto a baking sheet fixed with material paper.
Prepare for 10-12 minutes, until the sekerpare are delicately.
Irmik Helvasi :
A sweet made with semolina, sugar, spread, milk, and nuts, frequently presented with frozen yogurt or cream.
Fixings:
2 cups semolina
1 cup sugar
1 cup unsalted margarine, softened
4 cups milk
1 cup cleaved nuts (like pistachios or almonds)
1 teaspoon vanilla concentrate
Guidelines:
Preheat the broiler to 350°F (180°C).
In an enormous blending bowl, consolidate the semolina, sugar, and liquefied spread. Blend well to shape a brittle combination.
Gradually add the milk, blending continually until the combination becomes smooth and thick.
Mix in the nuts and vanilla concentrate.
Empty the blend into a 9x13 inch baking dish and smooth the top with a spatula.
Prepare for 45-50 minutes, until the helva is brilliant brown and set.
Permit the helva to cool prior to cutting into squares or jewels. Serve the helva with frozen yogurt or cream, whenever wanted.
Kazandibi:
A rich pudding made with milk, sugar, and cornstarch, and enhanced with vanilla or lemon.
Fixings:
4 cups milk
1 cup sugar
1/4 cup cornstarch
1 teaspoon vanilla concentrate
1/4 teaspoon salt
1/4 cup spread, dissolved
1/4 cup weighty cream
Directions:
In a huge pot, join the milk, sugar, cornstarch, vanilla concentrate, and salt. Cook over medium intensity, blending continually, until the combination reaches boiling point and thickens.
Eliminate the pot from the intensity and mix in the spread and cream. Empty the blend into a 9x13 inch baking dish.
Preheat the grill.
Place the baking dish under the grill and cook for 5-7 minutes, until the highest point of the pudding is brilliant brown and effervescent.
Permit the pudding to cool totally prior to cutting into squares or jewels. Serve the pudding chilled or at room temperature.
Tulumba:
A seared donut like baked good absorbed syrup and served hot
Fixings:
2 cups regular baking flour
1 cup water
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup unsalted margarine, liquefied
vegetable oil, for searing
2 cups sugar
1 cup water
1 tablespoon lemon juice
Guidelines:
In an enormous blending bowl, whisk together the flour, water, baking powder, and salt until a smooth mixture structures. Mix in the softened margarine.
Heat a huge pot of vegetable oil over medium intensity.
Utilizing your hands, shape the batter into little balls about the size of a cherry. Cautiously drop the balls into the hot oil and broil for 2-3 minutes, until brilliant brown.
In a different pan, consolidate the sugar, water, and lemon juice. Heat to the point of boiling over medium intensity, blending until the sugar has disintegrated.
Once the tulumba are broiled, move them to the syrup utilizing an opened spoon. Permit the tulumba to absorb the syrup for a couple of moments prior to eliminating them to a plate fixed with paper towels to deplete.
Serve the tulumba hot or at room temperature.
Revani :
A semolina cake absorbed syrup and frequently presented with frozen yogurt or cream.
1 cup semolina
1 cup regular flour
1 cup sugar
1 teaspoon baking powder
1/2 cup unsalted spread, liquefied
1 cup milk
1 teaspoon vanilla concentrate
4 eggs, isolated
2 cups sugar
1 cup water
1 tablespoon lemon juice
Guidelines:
Preheat the broiler to 350°F (180°C).
In an enormous blending bowl, whisk together the semolina, flour, sugar, and baking powder.
In a different bowl, combine as one the softened spread, milk, vanilla concentrate, and egg yolks. Add the wet combination to the dry blend and mix until all around joined.
In a different bowl, beat the egg whites until firm pinnacles structure. Delicately crease the egg whites into the semolina combination.
Empty the blend into a 9x13 inch baking dish and smooth the top with a spatula.
Prepare for 30-35 minutes, until the revani is brilliant brown and set.
While the revani is heating up, set up the syrup. In a little pot, join the sugar, water, and lemon juice. Heat to the point of boiling over medium intensity, blending until the sugar has broken down.
Once the revani is done heating up, pour the syrup over the top while it is as yet hot. Permit the revani to cool and absorb the syrup prior to serving.
Asure:
A treat made with different grains, dried natural product, nuts, and flavors, improved with sugar or honey.
Fixings:
1 cup broke wheat
1/2 cup lentils
1/2 cup kidney beans
1/2 cup chickpeas
1/2 cup dark peered toward peas
1/2 cup dried apricots
1/2 cup raisins
1/2 cup currants
1/2 cup dried figs
1/2 cup pitted dates
1/2 cup prunes
1/2 cup almonds, cleaved
1/2 cup hazelnuts, cleaved
1/2 cup pine nuts
1/2 cup sugar
1/2 cup honey
1/2 cup water
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
Guidelines:
Flush the broke wheat and absorb it water for the time being.
Flush and drench the lentils, kidney beans, chickpeas, and dark peered toward peas in isolated bowls for the time being.
The following day, channel and flush the drenched grains and vegetables. Place them in an enormous pot and add sufficient water to cover them. Heat to the point of boiling over high intensity, then, at that point, diminish the intensity to medium-low and stew for 60 minutes, until the grains and vegetables are delicate.
Channel any overabundance water from the pot and add the apricots, raisins, currants, figs, dates, prunes, almonds, hazelnuts, pine nuts, sugar, honey, water, cinnamon, and cloves. Mix well to join.
Heat the combination to the point of boiling over medium intensity, then diminish the intensity to low and stew for 60 minutes, until the asure has thickened and the organic product is delicate.
Permit the asure to cool prior to serving.
Sütlaç
a conventional Turkish rice pudding:
Fixings:
2 cups milk
1/2 cup short grain rice
1/2 cup sugar
1 cinnamon stick
1/4 teaspoon salt
1/2 cup weighty cream
1/4 cup raisins (discretionary)
Guidelines:
In an enormous pan, join the milk, rice, sugar, cinnamon stick, and salt. Heat to the point of boiling over medium intensity, mixing habitually.
Diminish the intensity to low and stew for 25-30 minutes, until the rice is delicate and the pudding has thickened.
Mix in the weighty cream and raisins (if utilizing).
Serve the pudding warm or chilled, decorated with a sprinkle of cinnamon on top.