Kitchen Smoke
Kitchen Smoke
Kitchen Smoke
What Is The Dietary Fibre? - Its Health Benefits
A dietary fibre is a part of the plant which cannot be digested and keep other foods you ate to keep them moving through your digestive system. It is recommended to intake 25 grams of fibre per day.
Vegetables high in fibre per serving are pinto beans (7.7 grams per 1/2 cup), artichokes (6.5 grams per globe), kidney beans (5.7 grams per 1/2 cup), white beans (5.6 grams per 1/2 cup), lima beans (5.4 grams per 1/2 cup), Green Peas (4.4 grams per 1/2 cup).
Fruits high in fibre per serving are dry prunes (12.1 grams per cup), raspberries (8.0 grams per cup), blackberries (7.4 grams per cup), pear not pealed (4.0 grams per 1 medium).
Grain products high in fibre per serving are all bran cereal (8.3 grams per 1 ounce), almonds dry roasted (8.1 grams per 1/2 cup), peanuts dry roasted (5.8 grams per 1.2 cup), dry oat bran (4.1 grams per 1 ounce).
Kitchen Smoke
Golden Butter Nut Squash Soup Recipe
Recipe: Golden Butter Nut Squash Soup
INGREDIENTS
1 Medium butter nut squashTHEN FOLLOW THE STEPS ...
1 L Prepared ahead chicken stock
1 Cup of filtered / boiled filtered water
2 Medium carrots
1 Large red onion
3 Tablespoons of virgin olive oil for squash
3 Tablespoons of grape seed oil for onions
2 Medium cloves of garlic [optional]
2 Tablespoons of plain low fat yogurt
Wash, peel and cut into cubes the butter nut squash. Sprinkle diced squash with virgin olive oil. Place it on the baking sheet. Pre-bake them for 20 minutes at 400°F. Place pre-baked butter nut squash into pot, cover with 1 L of prepared ahead chicken stock [unsalted]. If necessary add more boiled or filtered water to cover butter nut squash completely. In the pan sauté sliced red onion and carrots in the grape seed oil – do not fry, use low heat. Add cooked onion base to the pre-baked butter nut squash and chicken stock mixture. Add additional boiled or filtered water to cover all the chunky vegetables. Bring to boil and then simmer for about 1 hour until all butter nut squash is falling apart. Cool cooked butter nut squash mixture and then puree. Serve with plain low fat yogurt.
Kitchen Smoke Read more...
Baked Butter Nut Squash - Perfect Solid Food for a Baby
Recipe: Baked Butter Nut Squash
INGREDIENTS
1 Butter Nut SquashTHEN FOLLOW THE STEPS ...
Wash and cut butter nut squash into four or five pieces. Take out all the seeds. Place all the pieces in the corning ware, cover and bake at 400°F for 1 hour. If not fully baked yet, place in the oven for another few minutes until it is fully cooked. Cool baked butter nut squash for 1/2 hour. Blend, add boiled water if hard to blend.
HOW TO FEED BABY BUTTER NUT SQUASH?
Of almost all vegetables the butter nut squash with its sweet and nutty flavor is one of those foods that almost all babies enjoy. Butter nut squash can be served for babies 6 months +. It can be served as a main dish, or side dish depending on the age of the baby. It can be added to other foods. Butter nut squash makes food a bit more slippery that is easy for baby to swallow. Excess of the butter nut squash can be stored in baby jars. Freeze up to 3 months. The butter nut squash is not just for babies. Serve with main meal as a vegetable side dish. If you don’t like plain taste, you can season it with a bit of salt and pepper, or sprinkle with white balsamic vinegar.
ABOUT BUTTER NUT SQUASH
Butter nut squash is a good source of fiber, Vitamin C and A, Magnesium, Manganese and Potassium. It can be baked, roasted, toasted and then pureed or mashed into different dishes like soups, breads or muffins. Butter nut squash in the raw state is very hard; therefore it is almost recommended to cook, roast or bake with the skin. Skin removes nicely when the butter nut squash is fully cooked. The inside of the butter nut squash is yellow or deep orange. Usually deep orange indicates that squash is ripe and most likely will be much sweeter, than the ones with yellow flesh. Squash seeds can be removed and discarded, or dried and planted.
Kitchen Smoke Read more...
Red Kidney Bean Soup Recipe
Recipe: Red Kidney Bean Soup
Enjoy this low salt red kidney bean soup!
INGREDIENTS
1 cup red kidney beans, soaked overnight
1.5 L filtered water
1 large red onion
4 large carrots
1 medium yam
1 L or 750 mL unsalted chicken stock
3 tablespoons of grape seed oil
3 tablespoons of virgin olive oil
½ teaspoon of salt
½ teaspoon of black pepper
THEN FOLLOW THE STEPS ...
Remove soaked water from the beans. Add fresh 1.5 L of water and cook for 1½ hour. In the meantime prepare all your vegetables. Cut red onion into wedges. Slice carrots and yam. Sautée onions with salt and black pepper for about 5 minutes, add onion, carrots and yam, and sautée for another 10 minutes. Once beans cooked for 1½ hour, add chicken stock, sautéed onions, carrots and yam, and virgin olive oil. Cook for another 2 hours or until beans thicken the soup. Puree in the blender.
COOKING NOTES
1] This soup is very nice when served with one tablespoon of plain low fat yogurt.
2] This soup can be frozen, and will taste the same when thawed.
3] Add ground cooked chicken, beef or veal to enhance the flavor and for more protein.
4] Believe or not this low sodium [low salt] soup can be served to babies at age of 10 months and up.
Kitchen Smoke Read more...
Subscribe to:
Posts (Atom)