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doctorodyssey · 4 years ago

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do you have some ~easy recipes to make? i want to learn how to cook but i always find myself too tired to make anything when i get home from work /:

hello my friend! so what i find the easiest to throw together is a stir fry bc you can really use any protein and veggies, and it’s usually done in the time it takes to cook the rice.

here’s my stir fry ~formula:

1. start the rice first, bc it takes longest. i use sticky/sushi rice, but anything will work, and you can also do quinoa/another grain. here’s a rice cooking guide!

2. if you’re using tofu (which i usually do), press it right away to drain the water. i use extra firm tofu, and i wrap it in many paper towels, then i putting a cutting board with a heavy pan/book/whatever i can find on top. extra firm usually only needs 15 mins to press, but it won’t hurt to leave it until you’re ready to cook. you can use chicken/fish/shrimp/beef/pork/etc, whichever’s easiest.

3. cut your vegetables. you can literally use anything! i put garlic in everything, but everything else varies. some ideas: onions or green onions, broccoli, green beans, asparagus, bell peppers, carrots, bok choy, snap peas/snow peas, baby corn, water chestnuts (they come canned!), mushrooms, etc. frozen veggies or the pre-cut packs in the produce section are a good idea if you don’t want to chop or don’t have time.

4. cook your protein. for tofu, i usually cut it into cubes and coat them in some flour seasoned with whatever spices i feel like (mine is usually salt, pepper, garlic powder, onion powder, cayenne, and smoked paprika). then i fry it in some vegetable oil. it usually takes like...5 mins on each side, but i generally get lazy and don’t cook every side of every cube lol. you can use pretty much any protein and there’s youtube tutorials for the best way to pan fry all of them. you can also buy a rotisserie chicken from the deli and shred it, or frozen pre-cooked meats, which’ll both save a lot of time.

5. while the tofu/whatever’s cooking, make a sauce. mine is usually a random, unmeasured combination of: soy sauce, honey, some kind of chili sauce (sambal is my fave), garlic powder, rice vinegar, and sesame oil. you can 100% buy a premade stir fry sauce to make your life easier (kikkoman makes good ones, they’re usually in the asian foods section). if you wanna make your own, just start with like...1/3-1/2 cup of soy sauce and add stuff until it tastes good. it’s honestly very hard to mess up.

6. remove protein from pan and cook veggies. as a general rule, hard vegetables take longest. put stuff like broccoli and asparagus in first, then onions, then softer things like bok choy. if you can’t tell if something’s done cooking, stick a fork in and feel how soft it is. if you still can’t tell, taste it. if you’re using frozen, follow instructions on the package. put the garlic in LAST or else it’ll most definitely burn and you’ll be sad.

7. put protein back in w the veggies and pour in the sauce. cook it for a few mins to thicken it up. if you want, you can combine a tablespoon of corn starch and a tablespoon of cold water to help it thicken, but i wouldn’t recommend that if you’re gonna eat it again the next day, bc the corn starch makes it kinda gummy later on.

8. serve over rice. i sometimes add a fried egg on top!

that was longer than i intended.........and i am not done

here’s some places i usually find easy recipes:

my absolute queen budget bytes

honestly...buzzfeed tasty has good & quick one pot recipes

binging with babish’s basics series is very good for learning how to cook

i don’t really like to give conde nast my money, especially bon appetit, but i use an ad blocker to go on their basically site. every recipe is 10 ingredients or less!

pro home cooks, which used to be called brothers green - he makes, like, everything, but a lot of his vids focus on cheap and easy meals. (i haven’t watched any of his meal prep vids but i bet they’re good)

if you have a day, or even a few hours, every week that you can set aside, you might wanna look into meal prep. you don’t even have to prep entire meals; just pre-cutting all your veggies and portioning them into containers makes cooking after work/school feel so much easier.

here are some meal prepping youtubers:

mind over munch - i s2g this woman is like the queen of meal prepping. she’s also like way too perky but it’s fine bc her vids are VERY helpful even if you don’t wanna make the exact meals she makes

goodful’s professional meal prepper series - she gets paid to go to ppl’s homes and meal prep for them, and she shares a lot of easy recipes that are good for prepping and also just general tips for the best ways to cook and store stuff!

and finally here’s some easy stuff i make when i’m lazy:

i boil water for pasta, i chop up broccoli into tiny little pieces and throw it in the boiling water with the pasta when there’s like 4 mins left. i drain it, put it back in the pan, and add butter, italian cheese(s), garlic powder or a garlic herb seasoning blend, salt, and pepper. it’s so good.

premade gnocchi with jarred sauce or storebought pesto, served w whatever vegetable will take the least time to cook (i had this today with asparagus lol)

canned salmon burgers!

tuna & mayo mixed w rice, top w eggs and nori if i have it (thank u @oddesteyecircle)

smashed chickpea salad - i take a can of chickpeas and smash em w a potato masher, then i add mayo, dijon mustard, lemon juice to taste, and whatever spices i feel like (usually salt, pepper, garlic powder, onion powder, cumin, cayenne, paprika, turmeric bc i like the color it adds lol). serve on toasted bread w/ whatever you like on sandwiches (i do tomatoes, hima usually does cucumber slices and spinach)

this doesn’t count as cooking really but the chipotle black bean burgers from don lee farms (we get them at costco) are incredible. i usually make em w frozen fries and microwave steamed broccoli (if u haven’t caught on i love broccoli)

bfast for dinner (pancakes from a box, scrambled eggs, bacon/sausage, maybe some potatoes)

aaaand i think that’s all i have to say! when in doubt, u can always ALWAYS find a recipe on youtube for literally anything. i hope this was helpful!!!!!!!

#this is so fuckign long LOL I DID NOT PLAN THIS #food #ask #Anonymous

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61below · 4 years ago

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SO! I want to share with you the accidental masterpiece recipe I made last night. This is now my new favorite meal, just to explain how tasty this is.

(Full disclosure: I made ramen broth this weekend, so I have ball jars of it out my ears, and .... y’all, fucking make it it’s literally magic sauce oh my god but it’s so simple: 6lbs pork bones, a big onion cut in half (leave the skin on) and a package of dried mushrooms. Now, you can either make it over the stovetop in a stock pot (yes, a big stock pot... a 5qt Dutch oven isn’t going to be big enough. I actually make it in my canning pot) by boiling it for 12 hours, but if you’re like me and have a gas range, that’s not really safe and I did kind of get gassed out by the end, even with all the windows open to bring in fresh air. So, once that was decanted, I threw those bones and mushrooms and another onion in a slow cooker on low for a day, and problem solved. Go, pick a method and prosper.)

But!! Ok back to the best recipe in the whole world.

1/2c ramen broth

1/2c soy sauce or coconut aminos

1/4c sesame oil

Splash of fish sauce

1 package of chicken breasts

Throw all this in a skillet (ask me about our lord and savior cast iron some day) and cook on medium-low heat, so that the sauce is roiling, and cover with enough give so the liquid can evaporate away. After about 7 minutes, flip that chicken and then keep a closer eye on it. It should begin to cook down into a glorious, saucy sauce. Total cook time: 14 minutes. (If the chicken cooks before the sauce reduces, take that out and then let the sauce cook down some more. Trust me it’s worth it).

In the meantime, roast some baby bok choi, mushrooms, fresh grated ginger & garlic, and a blop of butter on a baking sheet in the oven (like, 7 minutes at 400° or whatever tempermentality your oven allows). Also cook some rice or quinoa or noodles or whatever side works best with your taste and dietary requirements.

Once the chicken and sauce are cooked, make your plates and top with fresh green onions.

#adhd cooking #cooking #recipes #food #oh my god how am ::i:: the one responsible for cooking im a literal space cadet USE TIMERS U S E THEM! AND TRUST YOUR NOSE!! !

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nyc-uws · 4 years ago

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Hacks For Ordering Healthy Takeout And Delivery, By CuisineChinese, Mexican, Italian and more — restaurant food can be made more nutritious with these tricks.

By Su-Jit Lin, Guest Writer 10/06/2020 05:45am EDT

As nutrition information becomes more widely available and ingredient transparency is more widely demanded due to food allergies and sensitivities, people are continually stunned at the amount of empty, nutritionally deficient calories they’re consuming when they dine out or order delivery.

But with a few easy fixes, you can hack your order and make it fit the ideal 1:1:2 ratio of carbs, protein and vegetables that professionals recommend.

After all, when you bring your food home, you’re free to make additions, subtractions and substitutions however you please to make it more beneficially nutritious, no matter the type of cuisine you order.

Let’s address some of the most common takeout and delivery cuisines you can easily make more nutritious.

Strategize Your Sandwiches

Every sandwich needs ― to borrow Ross Gellar’s term ― a “moist-maker.” For that reason, mayo is a must for many people. However, it’s a caloric bomb, especially if it’s slathered on with a heavy hand. The good news is, you have alternatives.

When ordering a sandwich, ask the restaurant to leave off the mayo so you can finish dressing it at home with your own. Sandwiches without mayo will be less soggy when you receive them anyway.

As registered dietician Casey McCoy reasons, “adding mayonnaise yourself allows you to choose how much goes on. If they do it for you, you may end up eating more than you normally would.”

The best recipes, kitchen tips and genius food factsSubscribe to HuffPost’s food email.Successfully Subscribed!Recipes and more delivered to your inbox!

Another reason to sauce up at home? You can cut calories with canola oil mayonnaise or get on trend with avocado oil. However, McCoy recommends olive oil as “a better fat choice.”

Aside from this simple swap, bringing a sandwich home also opens up a plethora of add-on and change-up choices, allowing you to deconstruct and customize it in the privacy of your own kitchen. There, no one will look at you askance if you take off a slice of bread to replace it with a few leaves of lettuce. And you won’t get any odd looks, either, for completely taking apart your sandwich and putting it on a bowl of salad greens. Both are great ways to increase your vegetable intake, the nutritional value of the meal, and inch up to that 2:1:1 ratio.

Healthier Salad Hacks

If a salad typically doesn’t fill you up, it’s easy to convert it into something substantial that’s still nutritious. Consider turning your salad into an overstuffed wrap using tortillas, lavash bread or pitas with better nutritional value than what is offered at most restaurants. Eschew the side of bread that usually accompanies a salad, and instead, look for whole grains, high fiber, higher protein and low sugar on the nutritional labels of home pantry staples.

Another great tip for salads is to ask for the cheese and/or sweet toppings like dried fruits and nuts on the side. Although “these additions are a great choice for a salad to actually be satisfying and fill you up appropriately,” according to McCoy, getting the high-calorie ingredients on the side can help you personalize and control how much you’re consuming.

For takeout, salad dressing is usually separated, so that’s one less ask you have to make. This allows you to use just enough so that your greens aren’t drowning in it. “Toss it in a big bowl at home while you add the dressing to make sure it’s well-dressed,” McCoy recommends, “or use some lemon for extra flavor instead of using more dressing.”

Asian Takeout Additions

It’s easy to increase the nutritional value of your Asian restaurant takeout when you order. For one, tofu is a nutritional superstar McCoy calls “a great and inexpensive source of protein that is very easily absorbed, and a rich source of isoflavones, which research has shown to have protective effects against cardiovascular disease and some cancers.”

But even better, across the continent, vegetables feature heavily in most wok-fired dishes. Her pick is often Thai, which “tends to be a pretty healthy takeout pick because they have a lot of vegetable-heavy offerings.”

You can also steam-crisp or stir-fry your own vegetables and then toss them in the sauce that came with your takeout. This can help re-proportion the dish to better fit the ideal ratio.

Boosting your vegetable quotient with a quick homemade sauté works for many of the more indulgent noodle dishes, too. Matchstick vegetables like carrots, broccoli stalks, bell peppers and cabbage blend in well with lo mein, drunken noodles, chow fun, mei fun, yaki udon, and more. For no-cook, no-fuss toss-ins, bean sprouts can contribute a refreshing bite to heavier noodle mains, as can sliced snow peas or chopped sugar snaps. For soups, adding baby bok choy is actually quite traditional, or add Chinese or nappa cabbage or romaine lettuce (don’t knock it until you try it!).

Finally, you can ask for brown rice instead of white. McCoy says “you’ll be adding fiber and nutrients that will make you feel more satisfied than refined grains like white rice.”

Italian Updates

Pizza is often considered a cheat food, but there are multiple ways to make it more nutritious.

You know that slice is going to taste better after a few minutes in the toaster oven, so why not add some vegetables to it while you’re at it? Ordering a plain cheese pizza (or a vegetable one) gives you wiggle room to control your ratios. You can add grilled chicken, turkey pepperoni, turkey sausage, or sautéed and drained lean ground beef to make the proteins lean, or steam spinach or broccoli to toss on top of a white pizza and let them get toasty. Alternatively, zucchini is a nice add-on for red-sauce pies, and peppers, onions, and mushrooms are classics.

“I like to order a Caesar salad with my pizza and/or add lots of vegetable toppings to it,” McCoy said. “It sounds simple, but romaine is higher in vitamin A, folate, and fiber than kale or spinach, and anchovies have omega-3s, while olive oil is a monounsaturated fat, both of which can reduce the risk of heart disease.”

Caesar and other salads are typically on the menu at any Italian restaurant or pizza parlor, but what isn’t often advertised is that customers can usually request a side of steamed vegetables instead of the usual pasta side. This is typically some variation of a medley that may feature broccoli, zucchini, cauliflower, carrots and green beans. Sautéed or steamed broccoli, spinach and broccoli rabe are also often on offer, and they go better with marsala wine sauce dishes, française or piccata preps than clashingly sauced pasta.

Latin American Twists

Food from this corner of the world is also easy to make healthy when you order. Two effortless changes would be to request no cheese or sour cream on your dish. Instead, add your own pre-grated cheese at home — it typically comes in nonfat, part-skim, 2% or whole fat options, but McCoy suggests forgoing fat-free options for something 2% or more. “Your body needs fat,” cautions McCoy, “and fat-free isn’t as satisfying and may cause you to overeat later.”

To substitute for the sour cream, 2% Greek yogurt is an easy edit that keeps the flavors and mouthfeel indulgent while introducing helpful live and active cultures to your gut flora as well as increasing protein.

Establishments can often make other substitutions for you. Swapping white rice for brown, when available, is one of them. You can ask to swap rice for beans or request twice the peppers and onions in lieu of rice or in addition to it. Lettuce is also typically available, so just ask for it if you don’t want a whole side salad!

When it comes to Mexican food like tacos, say “yes” to all the vegetable accompaniments: the pico de gallo, the charred green onions, the shredded cabbage or lettuce. In fact, while you’re at it, dice up some more fresh tomatoes for their many vitamins and minerals and chop up more cabbage at home to bury your taco filling in, adding fiber as well as a palate-cleanser for the salt and char. Consider it more of a side than an accent.

You can also ask for corn tortillas instead of flour, which typically have far fewer calories. Corn is “less refined and contains more fiber,” than flour, McCoy said. Another alternative? Skip the tortillas entirely in dishes like fajitas, and turn them into rice and salad bowls.

The same applies for other types of Latin American food: Get a side salad with your Cuban or medianoche sandwich; ask for grilled veggies instead of rice or beans; add versatile sautéed zucchini to your ropa vieja or arroz con pollo; put your roasted pork on a salad; ask for your crema on the side and save your sweet plantains for dessert.

A Sweet Finish

And what’s dinner out without dessert? You can slightly moderate your indulgence by asking the restaurant to pack your dessert plain, skipping the restaurant’s embellishments such as whipped cream, ice cream, caramel sauces, chocolate drizzles, and the like. Instead, add your own at home. Use frozen yogurt, light ice cream or lighter whipped cream. Choose reduced sugar, no-sugar-added or added-fiber jams or jellies for accent flavors. Or just go with some fresh fruit. When you’re finishing the dish in your own kitchen, the choice is entirely yours.

As you can see, ordering in doesn’t mean having to leave your nutrition by the wayside. Go ahead and have that taco night, order the pizza after a busy day, call for Chinese, and get that dessert to split. You deserve it, and with these dietician-approved simple swaps and additions, you don’t even have to earn it.

https://www.huffpost.com/entry/ordering-healthy-takeout-delivery-cuisine_l_5f6224ebc5b65fd7b857cfb8

#food & drink #healthy food #takeout #restaurants #food

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idombledore · 5 years ago

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How to lose 30 kilos in 6 months and love every minute

Part 1 > Revelation in France Three years ago, my wife and I decided to call time on our marriage. It was a sombre final chat in the kitchen, sharing the last bottle we might ever share. We were sad but it made perfect sense. We’d tried. My wife said she’d move out down to her parent's house in the country and she asked me what I'd do, I picked something random from the top of my idiot head and said “Spain.” “Spain?” she said and “Spain” I repeated. No idea where it came from. Maybe I just wanted my departure to be more triumphant, a little more exciting than moving in with parents. Whenever we’d have a fight, that’s what she’d do. I'd run my consultancy for twenty odd years and over that twenty odd years, my role had evolved into taking clients to lunch, dinner, shows and spectacles. Nice if you can get it but it took its toll on my fitness. By the time I drove off to the Channel Tunnel, I was eighteen stone and I hadn't played a meaningful game of football in years. For some reason, a revelation always hits me a while after the event, more autopsy than eureka. Something that seemed so clear suddenly fogs up in deference to the new truth. Of course she was right, idiot. You always knew that. “If you can’t respect your own body,” she said. “How can anyone else?” And there it was. Respect your body. Respect your mind. Fitness. Breathe new air. Everything is going to change. If my automated blurting of “Spain” was taking me to Spain, then let it be Spain. I would return triumphant, slim, toned and sleek and everyone would say how awesome and happy and better-without-her I was. I was more than halfway from Calais, driving to a small French town called Île de Ré, an island off La Rochelle on the West Coast. I remember the exact spot because the signs had shown their first direction to Le Mans. From that sign, 300km shy of my target, facing three more driving hours, I lost a lump of time I can’t account for. The next thing I knew there were signs for La Roche Sur Yon. I remembered it from my planning stage because it was pretty close to where I was headed. The sat nav confirmed I was suddenly only an hour from Ile de Rey in what seemed like a blink. I couldn't tell you why it happened and I have no idea what, if anything, I was thinking in the missing time. What I can tell you is the clarity on the other side. My new start. My new energy. My mission. Maybe the universe had supplanted a new person into me. Maybe it took me time to reboot. It felt like it. At that moment, I couldn’t possibly have imagined anything else. I’d booked a little room overlooking the harbour at Le Colonnes. I was soon checked in and I unloaded laptop and cables to start the mission I hadn't quite fleshed out yet. 6 foot 1. 18 stone. I fumbled my finger over the Body Mass Index chart, into the blue, sailing past green and into the orange, and just before getting into the red, there it was. My number. My target. 32. I was actually clinically obese. I needed to be 24 to fit into that little green zone of health and fitness. 25% of my bodyweight was surplus. This was a holy **** moment as I pulled back from the screen. I closed the laptop and swore foulness on that 25%. My mission had shown its numbers and my plan had started. That night would be the finest French cuisine a man can enjoy and the next day, everything would change. Part 2 > Mission Planning I woke up remembering Le Skipper in the harbour, the fillet steak with crushed pea purée and dauphinoise potatoes that would serve as my turning point.Something I wouldn’t deserve again until my mission was accomplished. I was still buzzed. Normally, revelations are flushed with the first order of the day but not this one. The morning after a revelation is a test of human willpower. If you fold at such an early point, there is literally no hope for you. If the stakes are this important and you fold, you, my son, are an idiot. As one lady said to me more than once, “It’s not a rehearsal, boy.” I wasn't sure if I was still an idiot or not yet as all manners of sweet and savoury things greeted me in the breakfast room at the hotel. Bacon, eggs croissants, jam, cheeses and hams, but hang on, my eyes focused on something else, like they were being moved by another force. The fruit section. Normally I'd be starting a three course mini marathon under the guise of getting the day some energy. Today though, I took a little bowl and filled it to the top with melon and orange, mango, cherries and all colour of things and I sat down with orange juice and looked over at big people and little people, busy people and relaxed people. I knew I was on a different level to them, just for now, in the light still shining on me. Your willpower gets a serious shot in the arm. I had more research to do about the exact food groups I'd need but I knew this was right. Then the first glimmers of insubordination popped up briefly and reminded me that I had a fallback and that fallback was called lunch and every day I had a fallback plan to the next meal. Maybe fruit wasn't enough, surely a bit of bacon and cheese? No, fuck off, I said, turning a head or two in the dining room. I gestured an apology and then I smiled at the last cherry in my bowl. I munched that little cherry up. There would be no bacon or cheese. Those dark little glimmers were crushed and squished and left pleading as I got up and left the room. I was smiling as I approached Bordeaux. Today's destination was about six hours over the Pyrenees to Pamplona in northern Spain. This is where they do the bull run every July. Basque country, and the Bordeaux signs told me I was about a third of the way there. The night before had included two bottles of Fitou. Le Skipper was quiet and the staff had time to chat. After dinner, I was pretty much the only punter there so they wrapped it up and took me to Bar Kokot with their Austrian Rum. So, there hadn’t been time to do the work I needed but what a fine farewell to my old life. Yet another sign flashed my licence plate and said I was going too fast and I anticipated a box full of speeding tickets waiting for me whenever I got back to London. But I didn't care. I couldn't wait to get to Pamplona and get the laptop out, make my plan. A few hours later I was in my room at the Pamplona Catedral Hotel doing just that. I already knew how much weight to lose. Thirty kilos, almost 5 stone. One of the first results, I found out about the Okinawa diet. Okinawa, a little island off the south of Japan has the longest living humans on the planet. Taxi drivers are ninety years old and still dance. People eat whatever grows near them and that’s it. One photo I saw was of an elaborate table. You could sit about ten people round it. The table was a tea making machine. A few strips of bamboo were hooked up to an inlet and brought mountain spring water into the table. Most of the water would trickle out and continue down the mountain, unsure of why it had been put through the bother, but when you turned a little handle, the water would be diverted around a spaghetti of pipes and on towards the bowels of the table. It would slip and slide through channels lined with fresh tea leaves and elements gradually heating it up as it travelled. Turn one of the eight little taps under the table edge and you have a steaming cup of the freshest tea. So, the fine people from Okinawa told me how you could eat perfectly well and get everything a body needs. And you didn't need meat or anything processed to do it. My first culinary casualties. I also learned that my whole eating schedule had been wrong all my life. The best way to do it is to eat small but eat often. I'd been so proud of myself some days when I was too busy to eat anything and had six tons of dinner at about 9pm. Wrong. The body is a sensitive little baby. If it doesn't get fed often enough it throws its toys out the pram and truly believes it’s starving. It then converts what you do eat into fat, sensible storage for a rainy day when maybe you do starve. How a brain can fail to tell a body that it’s ok, no-one's going to starve is beyond me but apparently it does. So, by the time I'd showered and got ready to see what this former bastion of the Roman empire had going for it, I had successfully mapped out my new diet. And it was all the stuff I like to eat anyway. I'd start with some fruit, in deference to the first successful morning. Then give it a couple of hours and a little low fat cottage cheese on a wholewheat crispbread, and a few crushed walnuts sprinkled on it. Before what was probably the main mini meal of the day, about two o'clock, it was exercise. My wife’s brother had told me the body prefers to exercise then eat as it’s still burning, rather than the other way round. Maybe A little tuna steak with bok choy, a bit of spinach, greek yoghurt and some kidney beans or chickpeas. Amazing things chickpeas, fibre and protein all in one little pill. It wasn't a problem designing these mini meals, the problem was there was too much choice. If you're going to have pasta, have wholewheat pasta. If you're going to have rice, have wild rice or brown rice and not too much of either. Your 5 or 7 a day is so easy to achieve and better. Let your milk be zero fat milk, let your greens be asparagus, broccoli, kale, spinach, artichoke, sprouts and bok choy. Eat nuts, almonds, walnuts. Eat pulses. Kidney beans, chickpeas. Prefer fruits of the forest over others, raspberries, blackberries and the like. Loads of antioxidants. And let your booze be anything but beer, predominantly white wine and a glass of red a day comes straight from the doc. All the stuff I already knew. Lettuce, peppers, tomatoes, celery, onion, garlic. Jesus I could do a meal planner for a month without getting bored. This was going to be tasty. I could still love my food but carry that aloof grin that comes with a man shedding timber and having fun doing it. I'd know exactly how many calories came with each mini meal and how much exercise to do to burn them off. The laptop was closed up and my phone map and I set off to explore Pamplona. The city is called Iruna in the native Basque language and there was an ever-present but subtle show of the independence from Spain the Basque people had been after for a long time. Basque flags were draped over balconies and stuck on cars but a local told me, do not take a flag out in public or you’d get carted off. One local comedian had added a bit of graffiti to a low wall, poorly translated as “Anything but a free state is just a load of bulls.” Back in the hotel room, I tackled the exercise aspects. Swimming would always figure, especially in Spain, but what else? Running can be high impact, shin splints and the like. It would be rowing. It’s got everything, loads of muscles getting tickled gently, great cardio and hang on here we go, I can get a machine for the house for a couple of hundred euros. I'd join a kayak club or some such but winter was on its way and even the Spanish winter doesn't lend itself to being in the sea. And that was it, a meal for all moods and occasions and an all year round exercise regime. When it was too cold to swim, double up on the rowing. Just make sure you get in some form of water as soon as you finish exercising to loosen up your muscles. I also learned how little anyone should need a gym (apart from my little rowing machine of course). We really do have everything we need around the house. First of all, a running machine? What? Just run around the block. If you want to run uphill, run uphill. Muscle tone is also important. If you’re shedding tonnage, you want the tonnage that’s left nice and tight. Push ups, pull ups, weights, dips, pec toning, ab toning and your core. You can pull up on anything, a couple of chairs, backs together, get your balance and you’re away. Climb something. I'd start slow. An hour on the rowing machine, weights and core stuff and finally fifteen minutes of laps in the pool. It was all mapped out. That evening, I sat down in a little restaurant I’d spied earlier, down some steps to a little square, live jazz music in the middle. The menu didn’t have much of the stuff I needed and I’d definitely give the “grosse crevette” and “assaulted pasta” a swerve. I wondered if this would be a problem going forward. I remembered many menus and I wasn’t sure many of them were fit for my new purpose. But then I saw the celery and walnut salad. Fine, little glass of chablis to go along and everything was still on track. Part 3 > Execution The next day around four o'clock, I arrived at my final destination. A little town called Javea, a hundred kilometres south of Valencia. Look at Spain. There’s a little nose about two thirds down the east coast. Tip of that nose. That’s us, pressed against the sea by the mountains. It felt like its own little island. First priority after wandering around was the supermarket. Go get the super foods. My place was in Cabo la Nao right up on the point near the lighthouse. My mission hadn’t been created when I booked it, but with my new mission head on, the remoteness of my location would be a good thing. When I went outside to get back in my car, I was reminded it had just carried me from London to south east Spain. Over those 1800 miles, the front of the car had accumulated a second skin of unfortunate insects. Insects of all shapes, colours and sizes had become one single cloak of wonder food for any bird that took a fancy. And they did. A feeding frenzy was underway and even this one approaching human and a mystery cat that seemed to appear from nowhere couldn’t scare them off. They each had an allocated section of bodywork to pick at and they did well but still couldn’t get it all off. The earlier casualties were part bug, part Audi. The nearest supermarket was down in the Cala Blanca bit and was called Consum. It was the strangest supermarket shop I'd ever done. A hundred euros of good healthy stuff. I'd never put walnuts in a shopping cart. But I carried the same internal smugness of someone whose every passing minute is making them healthier than everyone else. It was a hot day and I knew if I didn't get it all fridged up quick smart, for the whole six months here, there would be a sea bass, salmon, octopus and monkfish essence in my car. The pool was warm enough not to have to thrash around like a perishing salmon and it was my first test of where I was fitness-wise. It was a fifteen metre pool. Breaststroke was the best all round stroke for what I was after so I took off up and down. I'd have to do this for at least 30 minutes every day so how close was I? I managed about 15 minutes and thought it was a good start for day one. My own salmon was ready to go under the grill and I was hungry. Baby steps. The house and garden had to provide me with my makeshift gym. Soon, I had two sturdy wooden outside chairs back to back for pull ups, a couple of buckets from the gardener’s shed filled with pool water. The rest would need no props. The push ups over there next to the pool and that little wall would do the ab stuff. Suspend myself on it and hold myself there for ten seconds, ten second break, repeat until knackered. I had a little go at all my disciplines. The props held up just fine and my routine was set. There was only one thing missing and it would be the majority of my cardio workout. The rowing machine. In five days time, it would be on my doorstep. I carried on with my eating regime and stepped up the swimming and workout aspects and on day five, the rowing machine arrived. It was lovely and orange and it went right where I hoped it would, between two columns on the terrace. Then I suddenly realised, apart from the supermarket on day one, I hadn't been out yet. The days had been formed around my mini meals and exercise and going out didn't sound as healthy as staying in. But I had to prove to myself I could carry on the mission in or out. That night, I did go out, met some nice folks, Lee and Tracey from Southend and a drummer called Hector, saw a band and drank white wine and had lubina a la plancha, grilled sea bass, asparagus and a few slices of grilled aubergine, every so slight drizzle of local honey. My taxi got me home at a reasonable hour and I got out without that heavy feeling I’d get when I went out back home. Always too much beer and always too much red meat. I took a quick stroll round my makeshift gym and my new rowing machine and then slept better than I had for ages. Tomorrow, a full programme for the first time. The rowing machine soon got me sweating. The readout was like trying to wish away the miles in the car, watching calorie after calorie clock away, minute after minute. The machine was fine, nice and easy, smooth strokes, keep your back straight. Pretty soon I'd done my hour and I took a break for water. The weights and pull up and everything else was becoming faster and I was doing more of them. By the time I got into the pool, I was feeling muscle burn and my heart felt reawoken. With the help of a great little tool called Supertracker, I had it all mapped out. Today I would eat 1200 calories and burn off 2000. And so it was for the next couple of weeks. The cats started popping in to see what this strange noise was an hour every day and soon they stuck around for some cheeky tuna and I had one or two pusscats to talk to while I worked out. The hour a day on the rower needed a bit more entertainment than the readout. By now I knew my pace and you just have to finish the hour come what may. Being in my own head was amusing enough but I needed a bit more autopilot. The laptop was enlisted to provide comedy shows and every so often, this Spanish course I was taking. The hour started to go by like the missing time I'd felt in La Roche Sur Yon. I was doing more miles to the hour, I was doing more laps in the pool and I was looking forward to every stage more and more. Pretty soon though, the pool became unswimmable so I got a wetsuit but that only really extended it a few weeks. My regime changed and I doubled up on the rowing. My daily meal plans were sometimes not planned, just cobble together the right food groups in the right quantities. Some of the taste combos were worth jotting down, others didn't really work but still, the scales in the bathroom were starting to show results. I'd got down to 100 kilos from 108 in the first 3 weeks. I couldn't believe the progress. I was never hungry, I felt great and the pounds were escaping with ease. I'd have this done in a few more weeks. I started a weight chart and logged as much as I could, something to be proud of. Then the rate of weight loss slowed. I checked the scales. How could doing exactly the same thing every day cause a different result? I changed the scales so that it seemed more of a dramatic reduction. A bit more research told me the scales were fine, the programme was fine. It’s just the first bit of weight drops off you because you're reducing your water retention. After that, you work just as hard for half the initial result. And don't forget, the programme is increasing muscle mass as well, which weighs more than fat. That's fine. So be it. This was the realistic rate. Months not weeks. And I was enjoying it. I was enjoying succeeding, winning. This wasn't so hard. A couple more weeks went past and still the pounds tumbled. Sometimes the reductions were erratic, same programme, 2 pounds off one day, half a pound off the next. I didn't really need to know why as long as the weight kept dropping. The thing was, I had been looking at myself in the full length mirror by the door every day after my workout before the shower and I still didn't look any different. I knew all the machinery and logic associated with my mission couldn’t all be wrong at the same time so I was pretty sure there would be a decent reason for it and so there was. What you’re doing initially is sorting out your core. That’s where you’re losing the initial weight and water. Your core is what’s getting beefed up and fit, out of sight. It made sense enough to a layman but you still like to see changes. And then it happened. My jeans had been feeling a little looser than normal for a few days and then I realised I needed the belt in another hole. There it was, the first sign. I couldn't confirm it from the mirror but this was incontrovertible. Maybe it was something psychosomatic in my head showing me something, but soon after that, I started to see some definition around my middle, not so much abs per se, just prepping the ground for them. The pounds kept shedding off my weight chart. I will freely admit, I did have one or two blowouts, the need for a kebab and a cold beer, and I knew the numbers would show it, but I was now not actually fitting into trousers and shorts and some shirts looked like nightdresses. I needed healthy persons clothes. I have never felt so happy about an impending cost. I looked good, like I did in my 30s. By the time four months had passed, my target of 80 kilos remained and I was only a couple off at 82. I had two months to drop that and I knew I would. I looked at photos of me in london 6 months before and it was incredible. I looked like a different person altogether. I looked tired, heavy, dreading the next flight of stairs. Warning. This is a pivotal moment. When you’re ahead of the curve and bossing it, its easy to entertain the notion that you can ease off a bit. Physically, you’re probably right but don't do it. It changes your mindset from achieving something to already having achieved it but it’s not yet achieved. Rabbit and the hare. Achieve it first, then reward yourself with easing off. I hit my 80 kilos with five weeks to go and the next five weeks kept me there. It was done. I'd smashed the shit out that 25%. It was gone. I took off from Valencia and landed at Gatwick requiring second glances at my passport photo. Yes, folks that really is me, just an awful lot more of me. By the time I wandered down the street to the pub, I'd already decided I wasn’t going back to the UK for good. Spain was my home now. My mission, my new life was born on the French highways and realised in the Spanish mountains. I wasn't even really thinking of the reaction I’d get when I walked in. I didn’t need reactions. I knew what I’d done. Me and my water buckets, pussycats, rowing machines, the glorious island of Okinawa and singing, dancing Spain. The reaction was complete astonishment. Not just someone telling you you look well. This was holy **** across the board. My choice of a pink leather coat to mark the occasion drew its own conclusion but I was stronger and fitter and more vibrant in mind and body. And I looked it and we all knew it. Life’s new plateau had been reached with a simple regard for my own well being. A respect for my only asset. And it was simple, inspiring and very enjoyable.

#weight loss #fitness #exercise at home #okinawa diet #healthy eating #healthy living

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lundsandbyerlys · 6 years ago

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Vegetarian Ramen Noodle Soup

Hot, satisfying noodles, shiitake mushrooms, roasted tofu and vegetables in a savory, umami-rich broth. A delicious "everyday ramen" recipe from Twin Cities food blogger greens & chocolate.

When the weather is cool, not much is more comforting than a big bowl of soup. Especially a bowl of soup with long, slurpy noodles, right?

Ramen has been huge in the food scene for a while, and I’m finally hopping on the train. I see images of bowls full of noodles, vegetables and meat in rich broth in my Instagram feed daily, and it seems like there are constantly new noodle shops popping up around town. Now that I’ve had my share of ramen, I can understand why people love it so much!

Today I’m sharing a recipe for a Vegetarian Ramen Noodle Soup which is full of long ramen noodles, a semi-homemade broth, shiitake mushrooms and chewy roasted tofu.

I wanted to create a broth that was really flavorful, but also didn’t want to include a bunch of crazy ingredients or have it take a ton of time. Not many people have the time or patience for a time-intense broth. That said, while this is not a 100% authentic ramen, it's a great “everyday ramen.”

So, let’s talk about what makes this ramen so good. The broth is a combination of onion, ginger, garlic, soy sauce, rice wine vinegar and white miso paste. Not super basic but not completely over the top, either. A true authentic ramen would have you make your own broth, but I cheat a little with vegetable broth. No shame in that!

While you can definitely use the ramen noodles that come in the packages we all ate in college (just discard the seasoning packet), these days it’s pretty easy to find some good quality ramen noodles at the grocery store. I had no trouble finding authentic ramen noodles at my local Lunds & Byerlys.

Lastly, ramen can be customized to include whatever vegetables you like. I kept things fairly simple with shiitake mushrooms, roasted tofu, baby bok choy and a good amount of green onions. Other ideas are baby spinach, carrots, roasted sweet potatoes and radishes.

Of course, I couldn’t make ramen without that soft-boiled egg. I am definitely one of those people who prefers a soft-boiled egg over hard boiled, but you can cook your egg to whatever doneness you like. My husband thought it was kind of weird seeing an egg on top of soup, but once he tried it, he was a believer.

We ate our soup with a healthy drizzle of Sriracha, which you could also add to the broth if you like, but since I was also feeding this to our toddlers (who devoured it, by the way), I left it out of the big batch. If you’re a Sriracha fan, definitely give it a try.

And that’s it! After about an hour of work, you’ll have your own pot of hot, slurpy ramen noodle soup. Enjoy!

Vegetarian Ramen Noodle Soup 4 servings Preparation time: 15 minutes Cook time: 55 minutes

Ingredients 4 large eggs 14 ounces extra firm tofu, cut into cubes 4 tablespoons soy sauce, divided 1 tablespoon sesame oil 2 tablespoons olive oil ½ white onion, diced 8 ounces sliced shiitake mushrooms 2 tablespoons fresh ginger, minced 3 cloves garlic, minced 2 tablespoons rice wine vinegar 2 tablespoons white miso paste 6 cups vegetable broth 8 ounces ramen noodles 2 baby bok choy, halved 4 green onions, chopped Sesame seeds, for topping Chili garlic sauce (such as Sriracha)

Directions Boil the eggs:

Bring a pot of water to boil.

Carefully add eggs and boil for 6 minutes for soft boiled. For hard boiled, boil closer to 9 minutes.

Remove from hot water and immediately place in ice water bath.

Bake the tofu:

While water is heating up and eggs are cooking, you can prep the tofu.

Heat oven to 400 F.

Cut tofu into bite-sized cubes. Drizzle with 2 tablespoons of soy sauce and sesame oil; gently toss to combine.

Spread tofu cubes onto a greased baking sheet.

Bake tofu for 35-40 minutes until golden.

Make the broth and noodles:

Heat olive oil in a large soup pot over medium-high heat.

Add onion and cook until softened and translucent, about 5-7 minutes.

Add mushrooms and cook until they have softened, about 5-7 minutes.

Add ginger and garlic; cook one more minute.

Add in rice wine vinegar, miso paste, remaining 2 tablespoons soy sauce and broth. Bring to a boil.

Add ramen noodles and cook according to package directions, usually between 5-10 minutes.

For the last 2 minutes, add bok choy and green onions.

Ladle soup into bowls. Top with soft boiled eggs, sesame seeds and as much Sriracha as you can handle!

#Family Meals #soup #noodles #ramen #vegetarian #sriracha #dinner

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creepyjirachi · 6 years ago

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@innalheid sure! i’m a novice chef & this is by no means a traditional recipe, i just kinda figured it out by trial and error! lmk if you guys like it!

here’s my recipe for fried rice........................

step 1.) Gather Ingredients

you can tweak this recipe basically as much as you want, but these are what i usually use!

day old rice (about 4 cups or so)

1-2 large carrots

3-4 large brussels sprouts (or whatever greens are your fave! napa cabbage, snow peas, or baby bok choy all work great)

3 large eggs

2-3 cloves garlic

a piece of ginger about the size of your thumb

1/2 a medium sized onion

soy sauce to taste (about 1/2 cup)

1-2 tbs cooking oil of choice (olive, canola, or vegetable oils work well)

1 tsp fish sauce**

1 tbs sesame seeds**

1/4 tsp five spice**

1/4 tsp sesame oil**

2 shoots green onion**

** = optional ingredients!

more optional ingredients that are yummy:

2-4 tbs chicken broth/stock** (makes it more hearty! i love using it when i have it)

1-2 tsp rice vinegar** (makes it a little zingy, i used some this time)

crushed red pepper and/or chili oil to taste** (spicy)

hoisin sauce to taste** (makes it sweeter & more hearty)

shrimp, chicken breast, pork, or whatever other protein you want** (i’d recommend cooking it first & setting it aside!)

step 2.) Toast Sesame Seeds

this step is optional, but i really like toasted sesame seeds. i usually do this before everything else so i don’t forget about them!

wrap a small cookie sheet with aluminum foil. lightly cover with cooking oil and sprinkle 1tbs sesame seeds on top. i toast mine in a toaster oven on the lightest toast setting. you could also do these on the stove or in a conventional oven, but you might have to play around with the temperature settings :P

step 3.) Prep Ingredients

peel the ginger with a spoon and grind it until you have about a teaspoon ground up. peel and mince or press the garlic (2-3 cloves)

finely chop the carrots, brussels sprouts, and onion. forget to light a candle before chopping the onion. cry. consider wearing laboratory goggles next time.

i went ahead and scrambled my eggs and chopped my green onions at this point, too.

step 4.) Cook The Veggies

add about 1 tbs cooking oil to your wok or large nonstick pan, and heat on medium-high until the oil gets hot. add the carrots, onions, and 1/4 tsp five spice (if you’re using it.) stir fry until the onions start to get translucent (3-4 minutes)

add the garlic and ginger. cook an additional 1-2 minutes, or to desired firmness.

add the brussel sprouts (or other greens). add the 1tsp fish sauce if you’re using it. pour a little soy sauce on that bad boy. stir fry 1-2 minutes.

step 5.) Scramble The Eggs

pile up your veggies on one half of the pan. pour the eggs into the other half and scramble them! once the eggs start to firm up, mix it all together.

mix mix mix.................

ta da!

step 6.) Add The Rice

turn the heat down to medium, and dump in your day old rice! i usually use about 4 cups. you can add in your (cooked) chicken, shrimp, etc at this point if you’re using it.

stir it up, and add your mix-ins! the toasted sesame seeds go in, along with more soy sauce (as much as you like!). if you want to use chicken broth, chili oil, hoisin, or rice vinegar, add it now! i wound up adding about 1 tsp rice vinegar for this batch.

step 7.) Finishing Touches

taste your fried rice, and add more seasoning to your liking. if it’s how you like it, turn off the heat. add the 1/4 tsp sesame oil and chopped green onions (if you’re using them). stir it up, and you’re done!

enjoy!

#i like brussels sprouts bc they're basically just cabbages that don't know they're cabbages #but u can use whatever #recipe #fried rice #innalheid #food #knives //

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threesideddream · 6 years ago

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You sharing that ramen or giving a recipe either way I got a bowl ready 👀

i would love to make you a bowl and bc i love you, i’mma share how i made it. i’m going to preface this by saying that i haven’t measured anything (besides most baking recipes) since i was like 17 and i don’t intend to start again now so i am really sorry but i suggest everyone season everything to their personal tastes and experiment with flavors cuz that’s what cooking’s all about! yay!

okay so i started like... four days ago when I bought some sliced (bone-in) pork belly and marinated it in soy sauce, garlic chili paste, mirin, and a little rice vinegar. I might’ve added a sprinkle of chicken bouillon, i don’t remember. anyway, it sat in a bag in my fridge for like a few days and then i cut out the bones and skin and hopped it into 3 big pieces.

i used Marutai brand Tonkotsu instant ramen just because i really like their noodles and the broth base they provide, i can live without the oil tbh. the base broth powder went in hot water with green onions, a little sesame oil, chili paste, ginger, a little mirin... i think that’s all i added. brought it to a boil and then added the skin and bones from the pork and let it boil for maybe 3-5 minutes. after it was done, i brought it down to a simmer and then added the pork and let it cook slow.

the noodles from the pack just needed like 2 and a half minutes in boiling water and then i drained them and tossed them in the bowl with some sesame oil and more green onions. once the pork was cooked, i laid the pork on the noodles and cut up EVEN MORE GREEN ONIONS on top and then took out the skin and bones and poured the broth over the whole thing and topped it with MORE green onions and a little bit of chili paste and this garlic and onion seasoning thingy i have.

if you don’t wanna buy the Marutai pack, you can honestly use regular top ramen noodles as long as you don’t overcook them (or buy the noodles alone like here or here if there’s no asian specialty stores in your area) and make broth by starting with water and soy sauce and chicken bouillon + all the other stuff i added above.

if i’m feeling rich and fancy, i’ll buy baby bok choy and wilt the leaves in the broth after i take out the pork belly and lay them in the bowl before adding the broth, but i’ve also used collard greens cuz i’m 102% negro with a±2% margin of error.

#sauvamente

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mokurroh · 6 years ago

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Garden Stir-Fry with Chinese Black Bean Sauce

Chinese black beans are actually soybeans that have been dried and fermented with salt and maybe some other spices like chilies or ginger. They are also called salted or dried black beans and can be found in many Asian groceries. Feel free to vary the vegetables in the garden stir-fry, using whatever you like best that is super fresh.

Recipe from Peter Merriman

Ingredients

Garden Stir-Fry

2 tbsp canola or peanut oil

1 cup broccoli florets with 1-inch stems

1/2 cup carrots, peeled and cut into 1/4-inch pieces

1/2 cup bamboo shoots or Jerusalem artichokes, matchstick cut

1/2 cup Anaheim or banana peppers, matchstick cut

1/2 sweet onion, julienned

1 cup fresh mushrooms (any variety), sliced

3/4 cup snap peas or snow peas

2 heads baby bok choy, cut lengthwise into 4 pieces

4 cloves garlic, thinly sliced

1 (1-inch) piece fresh ginger root, peeled and matchstick cut

1 tsp salt

1/4 tsp red pepper flakes

Chinese Black Bean Sauce, at room temp

White or brown rice, cooked

3-4 scallions, white and green parts, cut into 1/2-inch pieces (about 1/4 cup)

Chinese Black Bean Sauce

1/2 cup fermented black beans

1/8 cup sugar

2 1/2 tbsp soy sauce

1/8 cup mirin

1 large clove garlic, minced (about 1 tbsp)

1 (1/2-inch) piece fresh ginger root, peeled and minced (about 1/2 tbsp)

3/4 tbsp cornstarch mixed with 1/2 tbsp cold water

Instructions

For Bean Sauce: Place black beans in a mesh strainer and rinse thoroughly under cold running water. In a stainless steel pot, stir together beans, sugar, soy sauce, mirin, garlic and ginger. Add enough water to cover beans by 1/2 inch. Bring to a low boil, then simmer, uncovered, for 5 minutes. Swirl or stir cornstarch slurry and add to the beans. Stir until thickened. Sauce can be used immediately or cooled and refrigerated up to 3 weeks.

For Stir-Fry: Heat a wok or large sauté pan on high for 1 minute. Add oil and heat for 20 to 30 seconds, until shimmering. Add all vegetables, except scallions and stir-fry for approximately 3 minutes. Add salt and red pepper flakes. Stir-fry for another minute. Add Black Bean Sauce and stir well to coat vegetables. Immediately remove from heat. Serve over white or brown rice, and top with sliced green onions.

#vegan #vegetarian #rice #vegetables

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maimycooking · 6 years ago

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I have been wanting to make Ramen for awhile and with the cold weather here in St. Paul, it was perfect for a bowl of Ramen. I was reading about Ramen making and what I got out of it was, if you make your broth really good then the rest is just additional garnishes. There are so many ways and so many kinds of Ramen broth, it’s unbelievable!

Basically, to have a very good and tasty broth you would need to make your stock from pork, beef,and or even chicken bones, Throw some aromatics and allow it to simmer for long hours then after that, strain the stock and us the broth to add other seasonings such as soy sauce, soybean paste, mirin, rice vinegar to add that depth of flavor. I actually made a batch of it using pork neck bones and it was very tasty!

It was time consuming and it’s good if you want to have the broth made this way. However, I have prepared another Ramen dish which the broth was quick and it only took more or less an hour to prepare. I’d have to say, it was just as tasty as using the pork bone, and it was so much faster to prepare. Just make sure you follow the recipe and make the meat paste. You can use any type of meat of your choice. Hopefully, this is helpful and find it easy to make!

Instant Ramen Soup

Water Pot for broth:

Ingredients

5 Quarts of water

1 whole yellow onion, halves

1 whole leek, clean good and greens included

2 inches ginger root, cut in 3 pieces

2 pouches dried shaved Bonito (the Bonito’s I bought came shaved and I used 2 disposable tea bags)

Procedures

1. Put all the ingredients together in the pot of water and bring to simmer and on low heat, while you get the other ingredients ready.

Other ingredients to garnish your Ramen Soup with:

Soybean paste

Soy sauce, seasoning

Rice vinegar, seasoning

Mirin

Baby Bok Choy

Scallions, thinly sliced or Garlic Chives

Spinach

Fish cakes, halves

Imitation crabs

Bean sprouts

Fish balls, halves

Pork Meatloaf with Tendons (Vietnamese Kind), halves and thinly sliced the 2 halves.

Fried Onion

Cooked eggs

Garlic Cloves

Dried or fresh Ramen noodles

Other meat of your choice or vegetables

Meat Paste

Ingredients

8 oz ground pork

8 oz ground chicken thigh meat (breast is too lean)

1 apple, peeled, corded and finely chopped

1 leek, white part only, finely chopped

½ yellow onion, finely chopped

3 celery stalks, cleaned and finely chopped

2 medium carrots, peeled, and finely chopped

½ small Daikon, peeled, finely chopped

3 Tbsp Duck fat, bacon drippings or vegetable oil ( I used Duck fat)

Salt, to taste

Pepper, to taste

Procedures

1. Heat the duck fat, or vegetable oil in a saucepan for 1 minutes. Cook all the finely chopped ingredients for 3-5 minutes or until it is softened and liquid is evaporated. Add the ground meats and cook until meat is cooked and liquid has evaporated.

2. In a food processor, place all the cooked ingredients and process until it has become a paste. remove to a small bowl for adding into the broth later.

3. Get the other ingredients ready: boil a pot of water for cooking the noodles, and boil another pot of water to blanch the vegetables like bean sprouts and baby Bok Choy, etc…

4. To assemble the Ramen Noodle: cook the noodle according to the instructions on the packet.

5. In a small pot, ladle 2 cups of the broth, just enough for one serving, or the number of servings you want and heat on low. Add in 2 Tbsp soybean paste, and a good amount of the meat paste (3 Tbsp meat paste per 1 cup of broth), 1 Tbsp Soy Sauce, 1 Tbsp rice vinegar.

6. On the one pot, cook your noodles, just until “al dente”, and remove. Place it in serving bowl. Add the broth over it. Use chopsticks to move the noodles around the noodles to help it from sticking.

7. On the other pot, blanch your greens: baby Bok Choy, bean sprouts just until it turns bright green. You can also blanch the fish balls, fish cakes for 1 minutes or until it is hot. Arrange the toppings in your bowl and finish it off with fried onions and some grated fresh garlic, an egg cut in half, and grated garlic with a micro blade to finish it off.

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ssportlive4 · 3 years ago

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Pork rib sinigang. Traeger Pitmaster Matt Pittman shows you how to make it easy and cook perfect pork ribs on the Traeger every single time. Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking - usually with a sauce, often barbecue - and then served.

Your Ribs Might Already Be Brined. Before you run out and buy a box of salt, take a moment to look at Brined meats soak up a bit of their brine, so when you buy pre-brined meats, you're paying pork. A wide variety of pork back rib options are available to you Pork spare ribs are typically removed before the bacon located underneath them is accessed.

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, pork rib sinigang. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Traeger Pitmaster Matt Pittman shows you how to make it easy and cook perfect pork ribs on the Traeger every single time. Pork ribs are a cut of pork popular in Western and Asian cuisines. The ribcage of a domestic pig, meat and bones together, is cut into usable pieces, prepared by smoking, grilling, or baking - usually with a sauce, often barbecue - and then served.

Pork rib sinigang is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It's enjoyed by millions daily. Pork rib sinigang is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have pork rib sinigang using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Pork rib sinigang:

{Take 1 of large onion, thinly sliced.

{Make ready 1 of full rack pork back ribs, trimmed and cut into 2 rib segments.

{Make ready 6 cloves of garlic, roughly chopped.

{Prepare 6 cups of vegetable stock.

{Prepare 4 of large bay leaves.

{Make ready 1/2 cup of tamarind concentrate.

{Get 3 tbsp of fish sauce.

{Take 3 of Roma tomatoes, chopped.

{Get 1 of jalapeno, halved.

{Get 1 of large eggplant, chopped into 2 cm chunks.

{Get 1 of large handful green beans, trimmed.

{Take 8 pcs of baby bok choy.

{Prepare 2 cups of baby spinach.

They have flat bones with meat concentrated in between them as opposed to on top of them. Lifting the ribs above the baking sheet on a rack also lets the heat circulate on all sides. These BBQ Pork Spare Ribs are baked in the oven, until tender and falling off the bone. This is the easiest way to make ribs, and they're so delicious!

Steps to make Pork rib sinigang:

Add a splash of veg oil to a wide, high-sided pan on medium-high heat. Add the onions and fry for 2 to 3 minutes until softened. Season the ribs with salt and pepper and add them to the pan. Sear about 2 minutes, then flip and sear about 2 minutes more. At the flip, add the garlic. As the ribs brown, move the onions and garlic around a bit so they don't burn..

Add enough stock to the pan to cover the ribs. If more liquid is needed, just top up with water. Add the bay leaves, tamarind concentrate, and fish sauce. Bring to a simmer, then turn the heat down to medium-low. After 15 minutes, skim any foam from the surface..

Add the tomatoes and jalapeno to the pan. Cover, and let simmer for 1 1/2 hrs until the meat is tender. Add water as needed to keep the ribs submerged..

Remove the bay leaves and jalapeno. Add the eggplant and turn the heat back up to medium-high. Continue simmering uncovered for 5 minutes. Add the beans and bok choy and simmer another 5 minutes. Check the seasoning and add salt and freshly cracked black pepper to taste. Take the pan off the heat and add the spinach. Give the spinach a minute to wilt, then serve the soup hot with steamed rice..

These oven ribs give grilled ribs and smoked ribs. Check out this delicious recipe for Pork Rib Roast from Weber—the world's number one authority in grilling. Fortunately for you, pork ribs are fairly interchangeable (see: our Best-Ever Barbecued Ribs will Pictured at the bottom, these are the ribs that come from the belly (as in, the underside) of the pig. Crowd-pleasing pork ribs can be jazzed up with different rubs and marinades every time you make them. Ribs are a tough cut of meat, the muscles between the rib bones have an important job to do in For more on the different cuts of ribs, and pork cuts in general, see the AmazingRibs.com pork cuts page.

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