Healthy Chinese Recipes - Cooking With Rice

Okay, let's start off with some simple healthy Chinese recipes, boiled rice and fried rice. One is the quintessential accompaniment to a Chinese dinner, while the other is your classic takeaway dish from the local Chinese restaurant.

But, with just a little tweaking we can make the former have a bit of life and color, and the latter an easy to knock up dish after a long day at work.

Now, these are both suitable for beginners and vegetarians.

Boiled Rice... with a difference

Right, this is using a rice cooker. All cup measurements refer to the rice cooker cup, which is about 3/4 size of a US measuring cup.


Measure the rice. 1 1/2 cups is enough for two people.
Wash the rice until the water runs clear.
Put the rice in the pot and add water. 2 cups of water per cup of rice is enough.
Add some extras - sweet corn, peas, sun-dried tomatoes, diced carrots, pineapple chunks. These will add flavor, color and nutrition to the rice!
Put the pot back in the cooker, close the lid and switch on the cooker.
Don't open the lid until the cooker switches itself off. That's right, it will do the rest of the work for you.
Dish up.
Please remember, if the cooker doesn't keep the rice warm, to refrigerate all uneaten rice ASAP.

Do you like your rice hard or soft? I'm a hard man myself, but enough boasting, ha-ha! Basically, if you like your rice soft then add more water, and vice versa.

Fried Rice

Right, this is great for using leftover rice. You can add loads of stuff. This recipe will be a simple, egg fried rice. For you meaties you can add pre-cooked shrimps or meat strips to the wok in step 5.


Prepare your ingredients - beat one egg per person, chop up some spring onions, dice up some veggies (or use canned or frozen ones).
Add a little oil to the wok (or large frying pan). Heat up high and when the oil is hot, add the eggs. Cook until set and then remove from wok and put to the side.
Add some more oil and let it get hot. Fry your onions until they just start to turn golden. Remove from wok and set aside.
Add more oil if needed and keep the heat medium-high. Put in your veggies and cook until tender, but not too long. We don't want to lose all their goodness!
Add a bit more oil. Throw in the rice, eggs and onions. Add a teaspoon of soy sauce (or more if you like it). Cook through, and make sure to keep an eye on the rice to stop it burning. You'll need to do lots of tossing and flipping with the rice to make sure everything is getting cooked through. It's sweaty work!
Serve.

Please note, many Chinese people like to add a teaspoon of crushed red chillies at step 5. If you're feeling adventurous or you've got a cold, I suggest you do the same!

What, no meat?

Now the beauty of rice is that apart from being a gorgeously healthy Chinese food, simple to cook, and cleverly versatile, it is also a perfect vegetarian food. So, the recipes above are all Chinese vegetarian recipes, too, though they can be easily adapted to include meat if that's your cup of... um... gravy?

So, there you go two healthy Chinese recipes that you can go and make straightaway!

The author has lived in China since 2004, which means in the last 6 years at an average of a couple of meals a day (excluding holidays and sick days) he has eaten about 4,000 Chinese meals/dishes/snacks. He thinks he can share some of that experience with you by introducing you to the incredible variety inherent in Chinese cuisine and also to show you how you these can be made. Read more to see how he's doing:

http://healthychineserecipes.org/
http://healthychineserecipes.org/healthy-chinese-recipes/healthy-chinese-recipes-1-cooking-%C2%A0with-rice

Healthy & Delicious Chili Chicken Recipe Cook at Home

We live in a very busy world. It is often hard to keep up with the laundry and daily house chores after working all day, let alone try to prepare a good meal for your family that is not just quick, but nutritious for them as well. Homemade cooking can allow you to not only prepare nutritious meals, but they will think you have been cooking all day. After working all day, it is very tempting to just stop and buy take out food, but this isn't really very good for your family to eat on a regular basis.

We are in a world that is full of convenience. Homemade cooking can be very simple all you have to do is be a little creative. Cooking could be fun if it's not a complicated recipe.

Home Made Chili Chicken Dinner

Family dinner doesn't get any better than this convenient yummy-in-the-tummy chicken dish. After all, self-cooking food assured with top class of "quality control" and less expensive!

Preparation Time: 25 minutes;

Cooking Time: 45 minutes

Servings: Makes 4 servings

Ingredients-

2 tablespoons extra-virgin olive oil

4 large chicken thighs with skin and bones (about 2 pounds)

Ground cloves

1 1/2 cups diced seeded red bell peppers

1 cup chopped onion

1/3 cup golden raisins

1/3 cup coarsely chopped pitted imported green olives

4 small bay leaves

2 garlic cloves, peeled

1 teaspoon hot chili paste or 1 small Serrano Chile, chopped

1 1/2 cups jasmine rice or long-grain white rice (9 to 10 ounces), rinsed, drained

2 to 2 1/2 cups low-salt chicken broth

Method-

Heat the oil in a large skillet on medium-high flame. Sprinkle chicken generously with salt and pepper, then lightly with ground cloves. Add chicken to skillet and sauté until brown, about 5 minutes per side. Transfer chicken to plate.

Pour off all but 4 tablespoons fat from skillet. Add bell peppers, onion, raisins, olives, bay leaves, garlic, and chili paste to skillet. Saute until vegetables begin to soften, about 2 minutes. Add rice; stir 1 minute. Press chicken into rice. Add 2 cups broth; bring to boil. Cover, reduce heat to medium-low, and simmer until chicken is cooked through and rice is tender, adding more broth if dry, about 20 minutes.

Easily Cook Your Favorite Restaurant Foods At Home Right Now.

You can now cook the secret restaurant recipes for any party or get-together with absolute full of confidence. Also you can impress your special someone with your cooking skills very easily.

Cooking ahead is the perfect solution for those people who love the taste of a homemade meal, but rarely have enough time to cook and actually enjoy it. The whole idea is to take a day and create your meals for the entire week.

Free Diabetic Jam and Jelly Recipes, Cooking Methods, Without Added Sugar

Sweet Spreads without Added Sugar, a must for the diabetic. Pride and pleasure will be yours when you serve tasty, tantalizing jams and jellies made without sugar. Artificial sweeteners cannot replace the sugar in regular jelly recipes. Special recipes must be used. If special recipes are used, artificial sweeteners may be used to sweeten the product but read their labels carefully.

Products made without added sugar must be stored in the refrigerator or freezer unless they are made by the long-boil method or with specially designed no sugar pectins. Special no sugar pectins have had mold inhibitors added. The finished product from either the long-boil method or from no sugar pectins should be processed in a boiling water bath for the time specified on the pectin package or in the recipe.

To help extend the storage time of refrigerated products, sterilize the jars by boiling them in water for 10 minutes. Then keep them hot until they are filled with the hot product.

NOTE: For the liquid sweetener used in these recipes, 1/8 teaspoon of liquid sweetener equals the sweetening power of 1 teaspoon of sugar. If you use other sweeteners, read the label to determine sweetening power and calorie content. If you use special no sugar pectins, follow the directions.

Jams

To prepare fruit for jam, sort and wash fully-ripe fruit. Remove any stems, caps, or pits. Peel fruits such as peaches and apricots. Crush the fruit. For jams or jellies, the method of combining ingredients varies with the form of pectin used. Powdered pectin is mixed with the unheated crushed fruit, liquid pectin is added to the cooked fruit and sweetener mixture immediately after you remove it from the heat.

Cooking time is the same for all products - one minute at a full boil. The full-boil stage is reached when bubbles form over the entire surface of the mixture. Jams made without added pectin or gelatin require longer cooking than those with added pectin. Cook the mixture to a temperature of 221°F.

If you do not have a thermometer, cook products without pectin or gelatin until they have thickened slightly. Remember to allow for the additional thickening as the product cools. Jams made without sugar are thinner than jams made with sugar. Jams contain fruit pulp or pieces of fruit, which tend to stick to the kettle during cooking. Stir constantly to prevent scorching.

All these recipes are free on my site with full cooking instructions.

Strawberry Jam with Pectin (2 2/3 cups)

1 tablespoon = 5 calories

Strawberry Jam with Gelatin (1 pint)

1 tablespoon = 5 calories

Sparkling Strawberry Jam (1 pint)

1 tablespoon = 5 calories

Special Strawberry Jam (3 cups)

1 tablespoon = 5 calories

Raspberry Jam with Pectin (2 2/3 cups)

1 tablespoon = 5 calories

Peach Jam with Pectin (1 pint)

1 tablespoon = 10 calories

Plum-Peach Jam with Pectin (2 pints)

1 tablespoon = 5 calories

Strawberry- Banana Jam (2 pints)

1 tablespoon = 7 calories

Jams

Strawberry Jam (Long-Boil Method)

1 tablespoon = 10 calories

Blackberry Jam (Long-Boil Method)

1 tablespoon = 10 calories

Note: Raspberries may be substituted for the blackberries in the recipe.

Jellies

Apple Jelly with Gelatin (1 pint)

tablespoon = 9 calories

Apple Jelly from Bottled Juice (2 pints)

1 tablespoon = 8 calories

Grape Jelly with Gelatin (1 1/2 Pints)

1 tablespoon = 11 calories

Butters

Spicy Apple Butter (3 Cups)

1 tablespoon = 10 calories

Apple Butter (5 pints)

1 tablespoon = 10 calories

The Diabetic in your life will Love you.

[http://www.herbalwartremoval.com/diabeticdreamjellies.htm]

Grandma Hystad's Recipes, Cooking And Cleaning Tips

In this article you will find some great hard to find cleaning

and cooking tips, You can Copy and print for quick future references.

CLEANING TIPS

Before washing, it is essential that all stains be removed.

Sometimes Soap or hot water will set a stain and make its removal

impossible.

WARNING: DO NOT MIX BLEACH AND AMMONIA TOGETHER, THE FUMES CAN

BE DEADLY.

Commercial cleaning supplies can aggravate your allergies and

have long terms effects on your health. You can save on your

house cleaning bill with very good results using less toxic

substances.

Ø Ammonia - cuts grease, cleans windows, Strip wax off floors.

Ø Baking soda - cleans, deodorizes, polishes, and removes stains.

Ø Bleach - whitens practically anything, removes mould and

mildew.

Ø Cornstarch - cleans and deodorizes carpets and rugs.

*Rug Stains: Use a solution of half water, half white vinegar.

Shirt or blouse stain: Just a little of water and cornstarch

will remove.

*Grass stains: Dampen stain with cold water, and rub with plain

bar soap. (One without moisturizers). The stain should come

right out. Then wash normally.

*Toilet bowl: use tang, or sprinkle baking soda into the bowl.

Drizzle with vinegar. Scour with toilet brush. Cleans and

deodorizes

Berry Stain: Place the stained part over a pot and pour boiling

water over it from a height of about 2 feet so as to strike the stain

with force. Plunge the stained part up and down in the hot water

until the stain is removed. If stain is persistent, use Javelle water.

Peach Stains: are not easy to remove. Be careful not to wipe

hands with peach-stains on a good napkin, towel or apron. Stretch

stain over a pot of hot water and apply javelle water with a

medicine-dropper. Do not allow it remain too long in contact with

the fibres. Javelle water rots even cotton and linen. Apply

oxalic-acid solution to neutralize the alkali and rinse thoroughly

in hot water. Several applications may be necessary.

Tea And Coffee Stains.

Follow the same procedures as for berry stains above.

Blood and Meat-Juice.

Never put in hot water as that sets the stain. Soak at once in

cold water. Rub with soap and wash. A paste of raw starch mixed with

cold water will remove these stains on flannel, blankets, and heavy

goods. Repeat until stain disappears.

Egg-Stain:

Wash in cold water, then warm water and soap.

Mix 50-50 water, white vinegar. Great for stubborn carpet

stains.

LIGHTSIDE

A man is driving up a narrow mountain road. A woman is driving

down the same road. As they pass each other the woman leans out

her window and yells, “PIG!”

The man leans out his window and yells, “STUPID!”

He keeps driving up the Mountain, comes around a corner, and

smashes his car after slamming into a pig in the middle of the

road.

Wood Furniture; To remove water stains, dab white toothpaste

onto the stain. Allow the paste to dry and then gently buff

with a soft cloth

COOKING TIPS, INFORMATION

WARNING: DEEP-FRYING CRAZE

People can do themselves serious injury attempting to

deep-fry their turkey. In the past deep-frying has burned down

houses and put cooks in hospital.

Deep-fried turkey is juicy, and better tasting. However with

this high risk method of cooking, besides the above, your turkey

can end up charred by the resulting inferno.

There is an advantage of deep-frying due to its speed. Cooking time is

3 1/2 minutes per pound. A big turkey is done in less then an

hour. If you are going to deep-fry your turkey use a commercial

pressurized fryer, rather than vats on a stand.

An uncovered pan with a rack in the bottom gives the best

results in roasting. Cooking time varies with preference.

For rare meat, 16 minutes per pound.

For medium meat, 22 minutes per pound.

For well done meat, 30 minutes per pound.

Add salt during or after cooking, not before. The salt flavour

does not penetrate more then 1 inch. If the meat does not reach

the desired colour during roasting, increase the heat to (500 F)

for a few minutes before removing from the pan.

Methods of searing is subjecting the meat to a high temperature

until it is nicely browned.

By Browning in an uncovered pan in a hot oven (450 F-500F).

By Browning in hot fat in a frying pan on the surface burner.

By Adding boiling water and cooking at boiling temperature until

the outside of the meat has lost its red colour.

Reasons For Cooking Meat

To develop flavour.

To soften the connective tissue when present in large quantity.

To kill any living organisms that may be present.

To make meatballs of even size, spread mixture in an ice cube tray and press the

divider down to separate meat into uniform squares.

Take out divider and shape squares lightly into balls.

Add a few drops of vinegar or lemon juice when making blueberry pie.

Gives the flavour a pleasant lift.

When it comes to food, healthy living, etc., generally the information

apply to both Canada and The U.S.A.

Canada’s Food Guide to Healthy Eating and the Food Safety and Nutritious Programs provide guidelines for save and nutritious eating to help improve and protect your health.

Visit http://www.hc-sc.gc.ca

You will also find links to other sites in reference to food.

Healthy Eating.

[http://www.hc-gc.ca/nutrition]

Food recalls and allergy alerts.

http://www.cfia-acia.agr.ca

or

http://www.inspection.gc.ca

Click on food recalls and allergy warnings.

You can ask to be added to the automatic notification list.

Health and Disease Prevention Information.

http://www.canadian-health-network.ca

While at it why not check out the Guide to Active Healthy living. Click on;

http://www.paguide.com

You will also find links to other sites in reference to food.

I hope the above information will help you with some of your cooking

and cleaning chores around your home.

Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.

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