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Monthly Archives: December 2017

Information of Organic Bone Broth

People still love it owing to its delicious taste. And the bones themselves have a wide array of benefits to offer. For instance, sipping down delicious organic bone broth on a wintry evening remains a source of relief for those suffering from a cough and cold. Even if you’re not suffering from a cold, bone broth can act as a soothing and beneficial food. At times, even your physician might recommend stock for you. Bone broth contains cysteine, which is an amino acid. It is very effective in offering you relief from a cold since it leads to the thinning of mucus in your lungs and facilitates easy breathing.

Broth also remains a staple for people suffering from arthritis or joint pain. The tendons and cartilage contain several minerals that turn out to be useful when it comes to promoting relief from joint pain. The proteins help in the rebuilding of your connective tissue and tendons, thereby facilitating a fast cure from joint pain.

The knuckles and feet contain gelatin in copious amounts. This gelatin is comprised of hydrophobic colloids that are very helpful in filling up holes in the intestine because they can retain liquids for a long period of time.

There was a time when our ancestors use to have chicken bone broth prepared in pots. They used to have them in copious amounts. Though bone broth remains an easy dish to prepare, modern homemakers, students and working adults often don’t get the time to prepare it at home. However, that doesn’t mean that they have to deprive themselves of the delicious broth with such a huge number of benefits. There are reliable stores offering ready made organic chicken soup. You can place your orders right from your homes. Not only do they deliver food within a desirable time frame, but they also keep on experimenting with different bone broth recipes so that you don’t get bored easily. Their services are backed by trained chefs who are committed to offering you mineral-rich broth preparations rendered in selected aromatics and varied garnishing. Plus, they also use high quality stainless steel utensils to process their products.

All about Butter Mushroom Masala

INGREDIENTS:

1. Fresh mushrooms – 200 grams – qudra – sliced (sliced into 4 equal parts)

2. Onion – 2 medium, Finely chopped

3. Ginger + Garlic paste – 1 teaspoon (use fresh, not processed)

4. Kaju – 8 – 10

5. Tomatoes – 2 big

6. Green cardamom – 2 – 3

7. Cinnamon stick – 1 inch

8. Cloves – 3 – 4

9. Bay leaf (Tej patta) – 1

9. Cumin – 1 teaspoon

10. Turmeric powder – 1 teaspoon

11. Coriander powder – 1 teaspoon

12. Red chilli powder – 1 teaspoon

13. Garam Masala powder – 1 teaspoon

14. Refined oil – 1 tablespoon

15. Butter – a generous chunk of it or if it is melted use 2 – 3 tablespoon.

16. Salt – as per taste.

17. Rock salt, Green chilli and Cilantro (Green coriander leaves) for garnishing

PREPARATION:

1. First, take sufficient water in a saucepan and boil kaju and tomato for 20 minutes.

2. Once both are boiled, strain out tomato, peel it and cut in small chunks and along with Kaju and some water, make paste in a mixer and keep aside.

3. In the meanwhile, heat a thick bottom kadhai or deep pan and add the oil. Once the oil is hot, add butter to it.

4. At full heat, add bay leaf, cumin, green cardamom, cinnamon stick and cloves to the butter oil mix and then turn the flame to medium.

5. After 30 second, add finely chopped onion and saute well till it tuns golden color. Add ginger – garlic paste to it during saute.

6. Add some salt and then add sliced mushroom and mix well. Cook it at medium – high flame for 4 minutes, keep stirring regularly else it may burn.

7. Add turmeric, coriander, red chilli powder and garam masala powder and cook well while continuously stirring the mix for 3 minutes cautiously so that powdered masala does not burn.

8. Now add tomato – kaju mix and mix well at medium heat for 2 – 3 minutes.

9. Add required quantity of water for desired consistency. Mix well, top up with salt as per taste, cover it and let it boil for 5 – 7 minutes. Add more water if required.

10. Once it is done, take out in a deep serving bowl while hot.

11. Garnish with quarter inch thick sliced green chilli and cilantro leaves. Sprinkle some rock salt. Serve as side dish.

Turkey Noodle Soup

*Fresh or dried coriander, parsley flakes

*Fresh ginger

*Fresh, sliced onions or scallions

*Fresh, grated garlic

* 1/4 pound of shrimp** Optional

Salt, lemon pepper or white pepper to taste

Cummin or crushed red pepper, to taste, if you like your soup spicy.

A splash of extra virgin Olive Oil

I will also add vegetables. If you are in a hurry, you can add half a bag of fresh-frozen bag of mixed vegetables. For a fresh pop of flavor, you may add a handful of cleaned and dried spinach, kale or celery leaves.

Remember, the chicken/turkey is already cooked so you may first wish to add a pasta or a rice to enhance or entice your soup more to your liking/taste.

My spouse enjoys spaghetti cut in fourths and added to his soups. You can vary this recipe with different ingredient choices.~ Try adding rice, potatoes or beans to your soup, or any other type of noodle or pasta will do just fine! Making sure to add the uncooked portions first as your base along with the stock water. You may then add your seasonings,’ vegetables and lastly the shrimp first, cook for 5 minutes on low, and then the pre-cooked chicken/turkey. Let simmer on med-low heat for about 15-20 minutes, set aside for 5 minutes, check for desired taste/seasonings’ and serve your soup with sliced baguette bread, oyster crackers or warm flat bread! This makes about two to four servings, depending on the size of your soup bowels..

Fried Japanese Tofu

1. Agedashi Tofu by Nami of Just One Cook Book

She uses soft tofu in her recipe along with vegetable oil, potato starch, dashi (kombu dashi for vegetarian – she has a homemade recipe on her blog), mirin, soy sauce, scallion, daikon radish and Japanese seven spice.

Included is a step-by-by step photo tutorial as well as video tutorial.

She suggest squeezing the liquid out of the tofu for 15-minutes. I think I may have done 5-minutes so I’ll have to try getting more of the water out next time.

After chopping the onions and grating the radish (and making the sauce) she deep fries the tofu. Agedashi is crispy on the outside and creamy on the inside. Read the rest of her tutorial as well as some interesting tidbits about this appetizer on her blog Just One Cook Book.

justonecookbook.com/recipes/agedashi-tofu-2

2. Deep Fried Tofu by Bebe Love Okazu

This recipe looks very simple.

– drain the tofu

– coat it with potato starch

– fry it

– make sauce and cut up vegetables

– serve

Visit Judy Ung’s blog Bebe Love Okazu for the complete recipe.

bebeloveokazu.com/2011/08/16/agedashi-tofu

Tip: Tofu frying tips from Andrea Nguyen of Viet World Kitchen vietworldkitchen.com/blog/2012/06/tofu-frying-tips

3. Fried Tofu in Dashi Sauce by Natsuko Kure

For this version you’ll need soft tofu, potato starch, Enoki mushroom, chives, salad oil, Dashi stock and Dashi flakes (make sure it is vegetarian), soy sauce, mirin, and Nori seaweed.

Tip: Drain Your Tofu The Right Way – Natsuko drains her tofu using the microwave. Visit her to see how she does it.

cookmap.com/en/recipes/agedashi-tofu-fried-tofu-in-dashi-sauce

Don’t these recipes sound yummy?

Next time I cook for my son I’m going to try draining the tofu as Natsuko suggests as well as taking a few pointers from Andrea on frying so I don’t get splattered with grease.