Preparation time is about 5 minutes. Cooking time for each pancake is 3 mintues. Very interesting recipe indeed.
Ingredients
1 3/4 cups whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
3 tablespoons vegetable oil
1 tablespoon honey
1 can or bottle beer
Procedures
1. Ina large wold, combine the flour, baking powder, and baking soda, and mix well. In another bowl, whisk together the egg, oil and honey with a fork.
2. Add the liquid mixture and the beer to the dry ingredients, stir just until a smooth batter is formed. The batter will be somewhat lumpy and slightly thick.
3. Lightly oil a medium skillet, and place it over medium heat until hot. Pour 1/2 cup of the batter at a time onto the skillet. Cook the pancakes until the bottoms are golden brown and the tops begin to bubble. Flip them over, and cook until the undersides are golden brown. Serve with maple syrup.
This recipe makes 2 or 3 servings.
This dish takes 10 minutes to prepare. Excellent choice for breakfast. Can be served with beans and fruits for a bigger serving. A healthy breakfast recipe for all ages.
Ingredients
1/4 cup commercial salsa
1/2 small tomato, chopped
1 teaspoon chopped fresh cilantro or parsley
1 egg
1 teaspoon vegetable oil
1 corn tortilla
Black or green olives (optional)
Grated Cheese (optional)
Green onion, chopped (optional)
Mild green chiles, canned (optional)
Steps
1. In a small saucepan, heat salsa, tomato and cilantro until warm, but not simmering.
2. Fry the egg in a small, lightly oiled skillet on medium high heat until well set on the bottom for about 1 mintue. Cover the pan and cook until the egg is completely set (egg white will not be clear).
3. Heat a corn tortilla in a heavy skillet on medium-high untill just beginning to brown, takes about 30 seconds.
4. Place warm tortila on plate. Top with egg and salsa mixture. Sprinkle your choice of optional ingredients ( olives, cheese..). Fold and eat.
Makes one serving.
Cabbage is found in many cuisines nowadays, yet no many know they had stayed this way for almost 2500 years, from the time of the romans to modern world. There many many different types of cabbages, such as brussels, the napa cabbage and the bok choy, more commonly known as the chinese cabbage.
The nutritious cabbage
Cabbages are good sources of fiber and antioxidants such as carotenoids and vitamin C. It is shown that antioxidants help the body to get rid of free radicals and unstable oxygen molecules, which in the long run can result in development of cancer and other major diseases.
Cabbages also contain nitrogen compounds called indoles, which are known to be effective cancer preventers. In short, we should thank God for creating this wonderful vegetable.
For all those who are weight-mindful (like me), choose cabbage over the rest. Low in calories and contains no fat, no cholesterol and very little sodium, a cabbage meal ensures our sanity when we step on the weighing machine. In addition, cabbage is high in potassium, which is in turn beneficial to our bodies, previously mentioned in other posts. The purple variety of cabbage is has high vitamin C and fibre content.
We are here to save your day
When it comes to selecting cabbage, choose solid and heavy heads with only a few loose leaves wrapping a dense and compact core. Check for worm holes in the outer leaves, which may penetrate to the edible interior. Stem end should not be dry or split and the leaves should be tightly attached.
Always store your cabbages in a cold environment. This ensures that most of its vitamin C are retained. Also, put them into open plastic bags before refrigerating to ensure crisp and freshness. Say you already cut your cabbage into half (or other sizes), cover it tightly with plastic wrap and make sure you use it within a few days. Keep in mind that once the cabbage head is cut, nutrient loss start immediately and progress rapidly.
Read this before cooking your cabbage
1) Remove any damaged or wilted outer leaves from head cabbages and cut as directed in recipes.
2) Head cabbages are delicious both raw and cooked. Don’t discard the core portion, its can be grated into salads or chopped and cooked along with the leaves
3) Cabbages of all varieties smell strong and unappetizing when overcooked. Cook them till just fork tender.
4) Remember that purple cabbage will bleed out during cooking, tinting your other ingredients bright pink.
Preparation time: 15 min
Ingredients
1/2 cup onions, thinly sliced
1 tablespoon vegetable oil
1 cup bean sprouts (white ones with tiny pale yellow-green heads)
6 to 8 snow peas, thinly sliced
1/4 cup celery, thinly sliced
2 eggs
1/2 teaspoon soy sauce
1/2 teaspoon fresh ginger, finely minced
Sesame sauce
Steps
1. In a medium skillet on medium-high heat, saute the onion in the oil for 3 to 4 minutes, until translucent. Add bean sprouts, snow peas and celery; continue to saute for 3 to 4 minutes.
2. In a bowl, whisk together the eggs, soy sauce and ginger.
3. When the vegetables are crisp-tender, pour the eggs over the vegetables. Cook on low heat until the egg mixture is golden on one side, about 3 minutes. Cue egg “pancake” in half with a spatula, and turn each piece. Cook until the indersides are golden and the eggs are set, about 3 minutes.
4. While the omelet cooks, make the sauce. In a small saucepan, bring 1/2 cup water, soy sauce, sesame oil, and green onion to a boil. Dissolve the cornstarch in cool water, and stir it into the simmering sauce. continue stirring until the sauce thickens. Remove from heat.
5. Serve omelet with a splash of sesame sauce, or if preferred, sprinkle with soy sauce and chopped green onions, or sprinkle with sesame seeds.
Note: You can substitute the following vegetables for the snow peas or celery: mushrooms, bok choy, broccoli, green peas, or bell pepper.
Make 2 servings
Heya here is another list of tips for you.
Tools
1. To restore white to a plastic chopping board, rub in half a lemon and wash in warm water.
2. To clean coffee pots, put in some ice cubes and some salt and swirl around.
3. To shine the bottom of copper cans, rub with half a lemon and some salt.
Entertaining
1. Prevent food contamination by always storing cooked foods above uncooked food in a fridge. This avoid raw juices from dripping onto cooked food.
2. When freezing big bags of ice, sprinkle the cubes with some soda water to stop them all sticking together in clumps.
3. Bring water to boil quickly by placing the lid on the pan, and then put a large scoop of salt on top of the lid.
Meat
1. After the crab has been cooked, take the shell off and remove the gills – they taste really nasty. There are 5 on either side of the inner body, take them all out.
2. Don’t crush crab and lobster claws; instead use the handle of a teaspoon to gently get the meat out.
3. A clean and easy way to coat fish in batter or breadcrumbs is to place the fish in a freezer bag and shake gently until it is covered. This ensures an even coating without any really thick clumps.
Hope these little tips and tricks will make your kitchen experience a little easier.