Beet and Red Onion Salad with Ricotta-Provolone Topping

Beet and Red Onion Salad with Ricotta-Provolone Topping

To avoid ruby-red hands, peel beets under running water. Prepare and chill the salad a day or two ahead to allow the flavors to meld. Let stand at room temperature for 15 minutes, and prepare cheese mixture and chop basil right before serving.

Yield: 6 servings (serving size: 1 cup salad, about 1 tablespoon basil, and about 1 tablespoon cheese mixture)

Ingredients

• 2 1/2 pounds small beets
• 2 tablespoons red wine vinegar
• 2 teaspoons extravirgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups thinly sliced red onion
• 1/2 serrano chile, seeded and thinly sliced
• 1/2 cup part-skim ricotta cheese
• 1/4 cup (1 ounce) finely shredded sharp provolone cheese
• 2 teaspoons hot water
• 1/3 cup thinly sliced fresh basil

Preparation
Leave root and 1 inch of stems on beets; scrub with a brush. Pierce each beet 2 times with a sharp knife. Place beets in a large heavy-duty zip-top plastic bag, and seal halfway. Microwave at HIGH 20 minutes or until tender, rotating bag every 5 minutes. Remove bag from microwave; cool to room temperature. Remove beets from bag; reserve liquid in bag. Peel beets, and cut into 1/4-inch-thick slices.

Combine reserved liquid, vinegar, oil, salt, and pepper in a large bowl, stirring with a whisk. Add beets, onion, and serrano; toss gently to coat.

Combine ricotta, provolone, and hot water, stirring well. Sprinkle salad with basil; top with cheese mixture.

Nutritional Information
Calories:159 (29% from fat)
Fat:5.1g (sat 2.1g,mono 1.7g,poly 0.3g)
Protein:7.2g

Carbohydrate:23.2g
Fiber:6.2g
Cholesterol:11mg
Iron:1.9mg
Sodium:424mg
Calcium:135mg

Rice Noodles with Chicken Recipe

Rice Noodles with Chicken

Rice Noodles with Chicken

Rice Noodles with Chicken

This easy rice noodle recipe starts with very thin rice noodles (called vermicelli "rice stick" at Asian stores). Added to the rice noodles are shiitake mushrooms, red pepper, bean sprouts, and your choice of chicken or tofu (vegetarian). Add a special Thai sauce and you have a terrific noodle recipe that's great for any occasion, from everyday meals to a party-worthy dish. As a bonus, these rice noodles are healthy, low-fat, and gluten-free.
Prep Time: 12 minutes
Cook Time: 6 minutes
Ingredients:
approx. 1 cup fresh chicken pieces/strips for stir-frying, OR 1 cup cubed tofu
2 tsp. cornstarch dissolved in 3 Tbsp. soy sauce (marinade for chicken or tofu)
3 cloves garlic
1 thumb-size piece galangal or ginger, sliced thinly or cut into matchstick-like pieces
1 cup or more fresh shiitake mushrooms, sliced
1 red bell pepper, sliced
2-3 cups fresh bean sprouts
8 oz. very thin dried rice noodles ("vermicelli" OR "vermicelli rice stick")
1/2 cup chicken stock (or simulated chicken stock for vegetarians)
handful of fresh coriander
wedges of lime for garnish, and Nam Prik Pao Chili Sauce served on the side
2 1/2 Tbsp. oil
STIR-FRY SAUCE:
1 Tbsp. soy sauce
1 tsp. dark soy sauce
1 Tbsp. fish sauce (or add an extra 1.5 Tbsp. soy sauce)
1 tsp. sugar
1 Tbsp. lime juice
1/4 cup chicken stock (or simulated chicken stock)
1-2 tsp. chilli sauce (adjust according to how spicy you want your noodles)

All About Chinese Food

fish soup with tofu and coroader

Steam flatfish with ginger and green onion

Boiled pork with spices

Chinese food now holds a popular place among the entire population of the world. You can find a Chinese restaurant in every major city and in many smaller areas of the world as well. Why is Chinese food so popular? Is Chinese food healthy? What is the history of Chinese food?
The History of Chinese Food
The history of Chinese food1 is an interesting one. Unlike many cultures the Chinese believe that the preparation of food is an art and not simply a craft. The art of cooking Chinese food can include dishes and food preparation techniques which are difficult to develop and may require the expertise of a chef with lots of experience. One such technique is noodle pulling (scroll down to the bottom of the page to learn more about this technique). Noodle pulling requires skill and lots of practice and results in a delicious noodle dish. This article will refer to noodle pulling later on, but for now, let’s go back to the history of Chinese food.
Chinese food and the way it is prepared is very much influenced by the two major philosophies, which influence the entire Chinese culture. These dominant philosophies are Confucianism and Taoism. Both have these philosophies have influenced the way that the Chinese people cook and the way that they enjoy their food..
Confucianism and Chinese Cuisine
Confucius was the man behind the Confucianism beliefs. Among many other standards Confucius established standards for proper table etiquette and for the appearance and taste of Chinese food. One of the standards set by Confucius (you might have noticed this at an authentic Chinese restaurant) is that food must be cut into small bite size pieces before serving the dish. This is a custom that is definitely unique to the Chinese culture.
Knives at the dinner table are also considered to be a sign of very poor taste by those who embrace Confucianism beliefs. The standards of quality and taste that Confucius recommended required the perfect blend of ingredients, herbs and condiments--a blend which would result in the perfect combination of flavor. Confucius also emphasized the importance of the texture and color of a dish, and taught that food must be prepared and eaten with harmony. Interestingly enough, Confucius was also of the opinion that an excellent cook must first make an excellent matchmaker.
Taoism and Chinese Cuisine
Those who follow the Taoism beliefs focus on the health benefits of particular foods vs. the presentation of the same. Taoists search for foods that will increase their health and longevity. They search for foods that have healing powers. Many times these benefits were often referred to as ‘life giving powers’. For instance, the Chinese found that ginger, which can be considered to be a garnish or a condiment was found to be a remedy for upset stomachs or a remedy for colds.
Is Chinese Food Healthy?
Chinese food, when authentic is probably the healthiest food in the world. Some restaurants, which are not authentic, prepare their menu with highly saturated fats or with meats that contain unhealthy amounts of animal fat. These Chinese restaurants are not recommended and they are both neither authentic nor healthy.
Good Chinese food however, is prepared and cooked with poly-unsaturated oils. Authentic Chinese food does not require the use of milk-fat ingredients such as cream, butter or cheese. Meat is used, but not in abundance, which makes it easy for those who love authentic Chinese food to avoid high levels of animal fat. Many believe that authentic Chinese food is really the ideal diet.
Chinese Restaurants in Every Part of the Nation
Whether it is in a Tennessee Chinese Restaurant to a New York Chinese restaurant you are going to find culinary dishes that are both healthy and delicious. Savor the flavor with Chinese food!

chinese food recipes and easy method

egg bubble soup

Ingredients:

4 (250 g) eggs, beaten
1/8 tsp pepper
3 1/2 oz (100 g) lard or vegetable oil
1 tsp scallions, chopped
1 1/2 tsp salt, or to taste
1 tsp MSG

Method:

Heat the oil in a work over low heat to about 350oF (175oC),
or until a piece of scallion green sizzles and moves around
when dropped in the oil.

Add the eggs and fry until the egg solution bubbles but has
not yet begun to brown. Add 4 cups (1 liter) of water. Stir
in the salt, MSG, and pepper. Simmer until fragrant. Pour
the soup into a tureen, sprinkle with scallions, and serve.

mini spring roll

(Made with mini spring roll wrappers)
Yield: 20 Spring Rolls

Ingredients:

2 tablespoons vegetable oil
2 cloves garlic, finely chopped
2 teaspoons peeled and grated fresh ginger
3 1/2 oz (100 g) ground (minced) pork
3 1/2 oz (100 g) ground (minced) chicken
2 oz (60 g) ground (minced) shrimp
2 stalks celery, finely chopped
1 small carrot, finely chopped
6 canned water chestnuts, drained and finely chopped
4 scallions (shallots), finely chopped
1 cup (3 oz/90 g) shredded Chinese cabbage
2 teaspoons cornstarch (cornflour)
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 tablespoons chicken stock
1 teaspoon Asian sesame oil
20 frozen mini spring roll wrappers, about 4 1/2 inches
(11.5 cm) square, thawed
2 teaspoons cornstarch (cornflour) mixed with 2 tablespoons
water

4 cups (32 fl oz/1 L) vegetable oil for deep-frying

Method:

Mix together the cornstarch, oyster sauce, soy sauce, and
chicken stock. Set aside.

Heat wok and add 1 tablespoon oil, swirling down the sides
of the wok. When oil is ready, add garlic and ginger,
stir-frying until fragrant (approximately 1 minute). Add
the ground pork, chicken, and shrimp. Stir-fry until they
change color (approximately 3 minutes). Remove the
ingredients from the wok and set aside.

Add 1 tablespoon of oil to the wok. When hot, add, in the
following order, the celery, carrot, water chestnuts,
scallions, and cabbage. On high heat, stir-fry the
vegetables until they have softened (approximately
2 minutes). Add the cornstarch/oyster sauce mixture. Bring
the ingredients to boiling, and then reduce the heat to
medium and continue cooking to allow the sauce to thicken
(between 1 and 2 minutes). Remove the wok from the heat.
When the ingredients have cooled add the pork mixture,
stirring it in to mix well. Add the sesame oil.

Wrappers: Mix together the cornstarch and water. Carefully
wet the edges of the spring roll wrapper with the
cornstarch/water mixture. Mound 1 tablespoon of filling in
the center. Roll the wrapper up diagonally, folding in the
sides. Repeat until all the spring rolls are made.

Heat the 4 cups of oil in a wok, using a deep-frying
thermometer to determine when the temperature reaches 375
degrees F (190 degrees Celsius). (If you don't have a
deep-fry thermometer, just stick a bread cube in the oil -
when it sizzles and turns a golden color, the oil is hot
enough). Cook each spring roll until it turns golden brown,
in batches of 4 at a time. Remove and drain on paper towels.
Serve hot.

spicy chiken wings

Spicy Chicken Wing

Ingredients:

1 kg chicken wings (mid-joint)
5 TB salt
Freshly Ground Black Pepper

Method:

Clean wings and marinate with 3 TB salt, the longer the
better (the wings can be prepared in advance and frozen).
Line the wings on a baking tray, and sprinkle with remaining
2 TB salt and freshly ground black pepper. Bake at 230
Celsius (roughly 450 Fahrenheit) for 20 minutes or until
golden, turning once. Serve with dipping sauce.

Dipping Sauce: Mix ketchup with a bit of honey and tabasco
sauce.

beef and tofu

Ingredients:

1 c Beef broth
1 tb Cornstarch
2 tb Water
1 t Brown sugar
2 tb Oil
1/2 lb Lean ground beef
1 cl Garlic minced
2 c Shredded Chinese cabbage
1/2 lb Tofu, cut into 1/2" cubes
3 c Hot cooked rice
2 Green onions with tops,
Sliced

Method:

1. Bring broth to a boiling medium sauce pan.Combine
cornstarch and water in a small bowl, set aside.
2. Heat oil in wok over high heat.Add beef.Stir fry until
no longer pink, breaking larger pieces with a wooden spoon.
3. Add garlic and Chinese cabbage, cook about 1 minute.
4. Reduce heat and add broth mixture, stir until thickened.
5. Add tofu, gently stir until heated, about 1 minute.
6. Spoon tofu mixture over rice and garnish with green onions.

almond chiken

Ingredients:

2 whole skinless boneless chicken breasts
2 tablespoons soy sauce
1 tablespoon rice wine
1/2 teaspoon sugar
1 teaspoon cornstarch
2 tablespoons chicken stock
1 1/2" ginger root slice -- minced
1 garlic cloves -- minced
1 egg
1 cup almonds -- ground
6 cups peanut oil

Method:

1. Pat chicken dry with paper towels. Cut into strips 1/2"
wide by 3" long.
2. Stir soy sauce, rice wine, chicken stock, sugar,
cornstarch, ginger, and garlic together.
3. Place chicken in marinade, turning to coat. Marinate at
least one hour, turning chicken after half an hour.
4. Remove chicken from marinade and drain on paper towels.
Beat egg slightly with 1/2 teaspoon water.
5. One by one, dip chicken pieces in egg and roll in almonds
to coat.
6. Let almond coated pieces set 15 minutes. Heat oil to 350.
Fry chicken pieces in batches one layer deep until crisp,
golden brown. Be sure to let oil come back up to 350
between batches.
7. Drain on paper towels and serve at once.

some healthy food recipes

Shrimp Pasta

Ingredients

1 pound raw shrimp

2 tablespoons Worcestershire sauce

2 tablespoons lemon juice

1 teaspoon thyme

3 teaspoon garlic, minced

2 teaspoons cilantro, minced

1 teaspoon oregano

4 tablespoons low fat/non fat Parmesan cheese

Method

Put all of the ingredients together in a large bowl and refrigerate for at least three hours. Add 2 tablespoons of olive oil to sauté pan and add shrimp to pan. Saute shrimp over medium hear for 5-10 minutes. Heat sauce in separate pan; add sauce to shrimp.

Healthy Shrimp Pasta

Healthy Shrimp Pasta Ingredients

12 oz. pkg. whole wheat pasta

1 c. fresh grated Parmesan cheese

4 cloves pressed garlic

3/4 c. olive oil

1-2 c. shrimp (1/2 lb.)

2 tsp. dried parsley or 1/2 c. fresh parsley

Methods

Heat olive oil and garlic in pan over low heat. Remove from heat and add parsley. Boil pasta; drain. Toss pasta with oil, garlic, parsley sauce and then add shrimp. Finally add Parmesan cheese and toss. Serve immediately.

healthy food in japanese is also popular

Boiled Japanese Radish "Furofuki Daikon" with miso sauce

1/2 Japanese white radish peeled and cut into 2-3cm rounds
1/2 carrot peeled and cut into 2-3cmrounds

"konnyaku" devil's tongue jelly sliced into triangles and four taros pee
4 taros peeled and cut if too big.

konbu kelp
salt
Preboil the raddish using the water from rinsing

rice(if necessary, add water)
Put konbu kelp,carrots,taros and konnyaku into a diffeerent

pot and cover with water.
When the raddish has slightly tender, rince with cold water

and to 2.
boil until the raddish is tender.
Serve the raddish,carrots, taro and konnyaku on a dish and
add hot miso sauce.

Beef with Red Onions will Improve Your Diet

Beef with Red Onions

Beef with Red Onions

Beef with Red Onions

Vitamin B12 promotes iron absorption in the body. Beef meat also helps overcome tiredness. Beef with red onions specialists advise men with high levels of bad cholesterol eat up to 200 g of lean beef meat on a daily basis. Try this beef recipe with red onion, capers and cabbage. Red onion is slightly spicier than white or regular yellow onions. Beef meat is essential for our health. It contains vitamin B12 because cows feed on green grass.
Ingredients:
1 pound beef (flank or top sirloin steak), cut julienne
2 red onions, chopped
1 clove garlic, crushed
1 piece ginger, sliced
2 green onions, sliced diagonally

Marinade:
1 egg white
2 tablespoons light soy sauce
1 tablespoon cooking wine
1 tablespoon cornstarch
A few drops of sesame oil

Sauce:
3 tablespoons dark soy sauce
1 tablespoon sugar
1 tablespoon sherry

1/4 cup water (if desired)

Oil for cooking

Directions:

Cut beef across the grain. Add the marinade ingredients, and marinade beef for about 15 minutes. While beef is marinating, prepare vegetables and sauce.

Heat wok and add 2 tablespoons oil, allowing it to drizzle down the sides. When oil is ready, add ginger and garlic. Stir-fry briefly and add onions. Stir-fry until onions are tender but not overcooked. Remove and set aside.

Add oil to wok. Add the beef, stir-frying until it changes color. If desired, add water at this point to make a gravy. Return the vegetables to the wok and mix well. Add the green onion. Serve hot with rice.

Nutritional Breakdown per serving (based on 4 servings):
377 calories (kcal); 23 g Total Fat (36 percent calories
from fat); 24 g Protein; 16 g Carbohydrate; 72 mg Cholesterol;
1152 mg Sodium; 2 g Fiber, 551 mg Potassium