Tuesday, October 22, 2013

Recipe for stir fry


stir fry that is different from the traditional Chinese recipe but are more or less American in origin. Although stir fries are Chinese in method, it is now commonly applied to include American ingredients that are bountiful and abundant in America. If you keep on stir frying Chinese recipe every time you cook, you might wonder on applying new ingredients to your stir fry, like what we are about to share with you today. 

Stir fries are quick, and easy to prepare, that can be ready in just a few minutes for simple dinner or supper at home. Much like Chinese take-outs, this recipe will surely amaze your family with a new found ingredient in them. Let us begin cooking it now. SPINACH AND CHICKEN STIR FRY WITH RASPBERRIES: This light and refreshing meal is almost a perfect stir fry. Every ingredient is fiber rich like the quinoa and the rich antioxidant spinach, and is not only good for the entire family, but also amazingly delicious when tossed with the pomegranate vinaigrette and tart, with the juicy raspberries.

THE INGREDIENTS:

One half cup uncooked quinoa, rinsed well
One cup of chicken broth

A dash of garlic powder

One teaspoon of canola oil

Two chicken breasts, sliced into strips

Salt and pepper to taste
One half small red onion, sliced thinly
One bag of six ounces of baby spinach
One fourth cup of bottled pomegranate vinaigrette (or any other fruity salad dressing), buy this in supermarkets
One half cup of fresh or even frozen but thawed raspberries
Two tablespoons of chevre or feta cheese


THE PROCEDURE:

Start by preparing the quinoa. In a small sauce pan, add the quinoa, the chicken broth and the garlic powder and heat it until boiling point. Then cover the pan and lower the heat to medium low and let it simmer until the quinoa is tender and all the broth are absorbed for about twelve minutes.

Reserve for serving.

In another wok, heat the canola oil on high heat on your American stove. Then season you chicken slices with salt and pepper and the garlic powder. Taste-test it and you can adjust the amount of salt and pepper according to your desire. 
Add the chicken to the wok and stir fry together with the onion until the chicken is cooked through all the way. And when it is almost done, add the salad dressing to the wok plus the baby spinach to the skillet and toss until the spinach is wilted for only about one minute. 
Divide the quinoa among plates and then top it with the chicken stir fry, the raspberries and the cheese. Serve while it is hot. This is a main dish and can go great with steamed rice too. Others enjoy this with beer.


Enjoy and have fun preparing this recipe for stir fry in your own kitchen. It is very easy and simple to make. You will surely amaze the family with this new found ingredients topped on the dish adding a new flavor to your stir fry.

Article source :http://www.articlesbase.com


Tuesday, October 8, 2013

Lentils Food recipe

Lentils have been a staple in human diets for thousands of years. It is believed that they originated in western Asia. Lentils come in many different colors: green, brown, red, black, white, and orange. The color, shape, and size of lentils vary depending on the type. Lentils are grown in many different countries including the United States, India, Australia, Canada, Bangladesh, Turkey, Iran, and Ethiopia

The most commonly used varieties of lentils are white, yellow, and red. Fresh lentils cannot be consumed, only dried lentils are eaten. Once the seeds' coats are removed, lentils are sold in the grocery store. Most lentils are available all year long and are readily available, delicious and nutritious. They can be used to make curries, soups, salads and go well with rice dishes. When you buy lentils check them for insect damage, holes, and shriveling.

Lentils contain about six percent protein. They can provide protein in the place of meat. Lentils also contain many other vitamins, minerals, amino acids, and dietary fibers. Eating lentils is useful for those with high cholesterol; the dietary fiber helps to lower cholesterol. The folate, magnesium, and vitamin B6 found in lentils help to reduce the amount of amino acids that damage the artery walls and cause heart disease. Lentils provide iron, which makes them a great source of slow and steady energy.

Lentils generally hold their shape after being cooked, and do not require pre-soaking, unlike most other beans and peas. Bigger lentils will take a longer time to cook, and adding salt to the pot during cooking will slow the cooking process. However, cooking lentils with other spices is essential for a bold taste, as lentils have a mild flavor. Lentils easily absorb other flavors, and taste best when cooked with more assertive flavors such as garlic, onion and lemon. One cup dried lentils yields three cups cooked lentils.
Before cooking, sort the lentils and remove any debris, pebbles, and bad beans. Then rinse them with water and place them on a towel to dry. Once they are dry they are ready to be cooked.

Cooking method:

Place water in a large sauce pan. You will need three cups of water for every one cup of dried lentils. Bring the water to a boil over high heat and then add the washed and dried lentils to the pot. Unlike other beans, when cooking lentils it is best to add them once the water is already boiling. Reduce the lentils to a simmer and allow them to cook. Depending on the size and color, cooking time will vary: green lentils take thirty minutes and red lentils take more like twenty. When the lentils have reached the desired firmness (firmer for salads, mushier for curries), remove the pan from the stove.

Let the beans stand in the hot water for a few minutes before discarding it, because lentils absorb water very easily which makes them juicier and tastier. Add salt to the lentils once they are fully cooked. It is important not to add salt while the lentils are cooking, or their skins will seal and the lentils will remain tough.

Storage

Dried lentils have a long shelf life as long as they are stored properly, and their durability is what makes them such a world-wide staple of cuisine. Like other beans, lentils should be stored in a sealed bag or airtight container in a cool, dry place. Note that the color may fade away with time, but the quality of the beans will not diminish.
Cooked lentils may be stored in the refrigerator for up to one week. They may also be frozen in an airtight container for up to six months.