3 ekor kepiting yang besar-besar 4 cm lengkoas dimemarkan 4 batang daun bawang dirajang 2 buah jeruk nipis diambil airnya 1 batang sereh 2 lembar daun jeruk 500 ml air 1 sdm kecap ikan 1 sdt garam 50 ml minyak goreng
Bumbu yang dihaluskan : 12 buah cabe merah 5 buah bawang merah 50 g kenari putih
Cara membuat : Rebus kepiting, kemudian buka tempurungnya bersihkan insang dan potong menjadi 4 bagian Rebus air masukkan bumbu yang dihaluskan kepiting dan garam Tumis lengkoas, sereh dan daun jeruk dengan minyak goreng hingga harum kemudian masukkan kecap ikan dan daun bawang. Tumis sebentar, angkat. Masukkan dalam rebusan kepiting, kecilkan api hingga bumbu menyerap
Sebelum diangkat masukkan air jeruk.
Material: 3 tails crab big Lengkoas crushed 4 cm 4 leeks chopped 2 pieces of lemon water taken 1 stalk lemongrass 2 lime leaves 500 ml of water 1 tbsp fish sauce 1 teaspoon salt 50 ml cooking oil
Spices are blended: 12 pieces of red chilli 5 pieces of red onion White 50 g walnuts
How to make: Boiled crab, and then open the shell clean gills and cut into 4 parts Boil water enter the crab blended spices and salt Saute lengkoas, lemongrass and lime leaves with cooking oil until fragrant and then enter the fish sauce and scallions. Saute briefly, lift. Enter the crab stew, reduce the heat until the spices absorb Before being put orange juice.
500 gram Udang pancet dikupas seluruh kulitnya kemudian belah punggungnya 5 sdm Minyak goreng 1 sdt Garam 3 lembar Daun pandan dipotong dua bagian Daun pisang secukupnya
Bumbu yang dihaluskan : 100 gram Kelapa yang agak muda diparut 2 sdm Cabe giling 4 buah Bawang merah 3 siung Bawang putih 10 lembar Daun rulu-rulu atau diganti dengan daun kemangi
Cara membuat : Campur semua bahan, aduk rata dibagi menjadi enam bagian Bentangkan daun pisang, letakkan daun pandan diatasnya kemudian beri satu bagian udang, bungkus dengan rapi
Panggang bungkusan udang dengan bara arang hingga matang kemudian hidangkan.
Material: 500 grams shrimp pancet entire skin peeled back and sides 5 tablespoons cooking oil 1 teaspoon salt 3 pieces of pandan leaves are cut in two parts Banana leaves to taste
Spices are blended: 100 grams of a rather young coconut grated 2 tablespoons minced Chili 4 pieces red onion 3 cloves garlic 10 sheets Leaf-rulu rulu or replaced with basil leaves
How to make: Mix all ingredients, mix well divided into six sections Spread banana leaf, pandan leaves put on it and then give a part of shrimp, wrap it neatly Grilled shrimp with a package of charcoal coals until cooked and serve.
Most anyone who knows me or reading my blog knows by now that I am a HUGE supporter of the “Fit-Over-Fat” theory. And for those of you following the “Health At Every Size” (HAES) program are likely familiar with Linda Bacon, professor of nutrition at City College of San Francisco and author of “Health at Every Size: The Surprising Truth About Your Weight [1].”
Bottom line: some people are heavy and unhealthy, and plenty of thin people are unhealthy [1].
Health goes beyond weight status, far beyond. The National Health and Nutrition Examination Survey (NHANES), published in August of 2008, assessed the weight and metabolic health of 5,440 adults. While those in the “normal weight” group were the healthiest, metabolically speaking (76.5%), there were 51.3% and 31.7% metabolically healthy in the overweight and obese groups, respectively [1].
The researcher’s conclusion: Though fat people are more apt to be metabolically unhealthy, plenty of fat people are healthy, and plenty of normal weight people are unhealthy [1].
What to do?
Linda Bacon supports “intuitive eating” – a means of consuming food that is in tune with hunger signaling (i.e. eating when you’re hungry and quitting when you’re satisfied). Also recommended to all weight statuses is exercise [1]. Find something you enjoy…and do it. Regularly.
So, being fat is A-okay? No.
There are few individuals out there who can deem their diets flawless. Anyone and everyone should aim to incorporate healthy eating and lifestyle patterns to consume the right amount of the good and work to eliminate the bad. As a nation, we are so hyper-sensitive about weight status, clothing sizes, and weight loss…it’s nearly impossible to get excited about simply making a change because it’s the right move for your health and relationship with food and exercise. Maybe you’re like myself and just wish to escape from food from time-to-time to improve your “foodship” – your relationship with food.
While food, nutrition, and weight comprise my job each day, I would also consider food and nutrition a hobby. I guess you could say food is a HUUUUGE component of my life whether I’m shopping, preparing, eating, or thinking about food…everything seems to come back to food.
Individuals like my mother place little emphasis on food; my mother doesn’t think about food, “crave” food, over-indulge in food, or talk about food. It’s just not a focal point of her life, unlike mine. Which leads me to my next though -- those with little emphasis on food have not only good “foodship” but also healthier weight statuses. I think this also ties in to Linda Bacon’s “intuitive eating,” don’t you?
I’m sure others have heard the saying, “Eat to live, don’t live to eat.” I really feel like I don’t live this message often enough. As an RD, I feel over-consumed in food from all angles, and I can’t help but feel over-whelmed sometimes. And I can’t imagine others don’t feel the same – weight loss gimmicks smothered across magazines in the check-out lane, commercials and advertisements in all of our media, TV shows devoted to weight-loss…it’s every where. Every day. All day long.
So, question…do you feel there’s just TOO much exposure and emphasis surrounding weight-loss, dieting, food, etc.? Do you think your “foodship” could use a make-over?
Tonight, husband requested "fried chicken". The recipe is from The Biggest Loser and it is EXCELLENT! It makes a TON of chicken, but it reheats well in the oven for leftovers. I am using the extra 1% buttermilk to make super rich-tasting mashed potatoes - yummm! Comfort food in this house tonight!
Biggest Loser "Fried Chicken"
2 pounds chicken tenders 1 quart 1% buttermilk 2 cups whole wheat breadcrumbs 1 cup cornstarch 2 teaspoons paprika 1 Tablespoon + 1 teaspoon organic seasoning Salt 1 tablespoon ground black pepper Large pinch cayenne pepper 4 egg whites, beaten to very soft peaks Pam cooking spray or olive oil
Directions:
Soak chicken tenders in refrigerator, in buttermilk, for 6 hours or overnight.
Drain and blot with paper towels to remove excess buttermilk. Meanwhile, preheat oven to 325 degrees Farenheit. Lay bread crumbs out on a baking sheet and bake until golden brown, stirring occasionally, about 40 minutes. Cool.
Increase oven heat to 450 degrees Farenheit. Combine cornstarch, paprika, seasoning salt, black pepper, and cayenne in a large Pyrex dish - mix well.
Dredge drained and blotted chicken tenders in seasoned starch. Next, coat dredged tenders thoroughly with beaten egg whites. Last, dip tenders in toasted panko to fully coat. Place chicken tenders on a foil-lined baking sheet, fitted with a baking rack. Lightly spray chicken on both sides with Pam and season lightly with salt, if desired. Bake for about 12 - 15 minutes or until outside is crispy and chicken is just cooked through and juicy.
Yield: 8 Servings Nutrient Analysis – per serving Calories: 270, Fat calories: 40, Total Fat: 4g, Sat Fat: 1g, Chol: 65mg, Sodium: 210mg, Total Carb: 27g, Fiber: 2g, Sugars: 4g, Protein: 28g
....one problem. LOTS of dishes...
Yesterday's diabetic diet went like this...
Breakfast:
1/2 cup old-fashioned oats (2 carbs)
1 cup skim milk (1 carb)
1 tsp turbinado (1/2 carb)
1 tsp Splenda brown sugar (1/2 carb)
1/2 ounce pecans, chopped (0 carbs)
cappuccino with 2 Tbsp sugar-free International Delight (0 carbs)
Total: 4 carbs
Snack:
pear (1 carb)
Lunch:
3 ounces deer meat (0 carbs)
wheat hamburger bun (2 carbs)
1 slice 2% Colby Jack (0 carbs)
1/2 large sweet potato (1 carb)
1/2 ear of corn (1 carb)
Total: 4 carbs
Dinner:
2 small slices pizza (2 carbs)
1/2 lb mussels, steamed (0 carbs)
2 mini Twix (1 1/2 carbs)
Total: 3 1/2 carbs
Snack:
1 small apple (1 carb)
2 wedges Laughing Cow Light (0 carbs)
Total: 1 carb
[1]. Jameson, Marnell. Do Extra Pounds Always Equal Extra Risk? The Los Angeles Times. October 12, 2009.
Fall comfort food also brings fall football, and what better way to entertain the guys than big bowls of chili. Turkey takes the fat off the wasteline, and this easy recipe saves time and effort. This is a meat and kidney bean chili, but I like to add what I have and feel like at the time including green pepper, corn and black beans. Serves six, pair with cold beer.
Ingredients: 2 tbsp oil 2/3 lb ground turkey 1 yellow onion, chopped 1/2 green bell pepper, chopped (optional) 1 pack McCormick's chili seasoning 1 15oz can tomato sauce 1 15oz can diced tomatoes 1 15oz can kidney beans 1/2 15oz can black beans (optional) 1/2 cup frozen corn (optional) 1/2 cup grated cheddar cheese
Directions: Heat oil in pot over medium heat, add turkey, break up into small pieces, cook turkey until browned. Remove turkey to bowl and add 3/4 of the onions and the green pepper (if desired) to pot and cook until softened. Return turkey to pot and add contents of seasoning packet. Stiry to mix and allow seasoning to cook into meat a minute or two. Add sauce, diced tomatoes and kidney beans (and black beans, and corn if desired). Stir, bring to simmer and cover. The consistency of the chili should be fine, but if you want to add a small amount of water you may. Simmer 15 minutes. Serve into bowls, top with remaining onions and grated cheese.
Please don't take offense at the title. The dummy in question would be me, of course. And the aforementioned gingerbread would refer to the recipe I have used for years. It's absolutely delicious, but I am almost embarrassed to reveal it to you because even Henry could make it. Or one of my dogs. No, it's not from a box (no matter how lazy I can be, I would never resort to that) but it's the next step up.
However, back to that lazy thing. You see, I love gingerbread but I have no patience for peeling and chopping up fresh ginger or fighting with trying to chop up candied ginger while the knife gets all gunked up and you end up cutting off your index finger instead. That's why I love this recipe. It calls for none of that stuff. All you have to do is measure, mix and bake!
So here it is. I have no idea where I got the recipe. I think I clipped it from a newspaper or something when I was in college a million years ago. No wonder I can't remember. All I know is that it is really, really good and really, really easy. Serve it warm with my mom's Ice Cream Sauce and you will thank me!
Gingerbread
3 large eggs
1 cup granulated sugar 1 cup molasses 1 cup vegetable oil 1/2 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 cups all-purpose flour (I use unbleached)
2 teaspoons baking soda
2 tablespoons hot (tap) water
1 cup boiling water
In a large mixing bowl, whisk together eggs, sugar, molasses and oil. Sift together the salt, spices and flour (or if you are lazy like me, you will just dump all of these in a bowl and stir it with a whisk to blend).
Dissolve the baking soda in the 2 tablespoons of hot water and add to the wet ingredients. Pour this into the flour mixture and blend well, using a spatula. Stir in the boiling water, blend quickly and pour into a greased 9-inch square pan (I line the pan with parchment but that's because I worked in a bakery; it's just fine if you don't).
Bake at 350-degrees for 55 minutes or until center is set (time may vary due to the accuracy of your oven). Let cool at least 30 minutes before cutting or removing from pan.
This will serve from 6 to 8, depending once again upon how generous you want to be.
I just took a pan of this out of the oven. Wish you were in my kitchen right now. It's nasty and rainy here and it's the perfect night for warm gingerbread. Too bad I can't eat any of it (damn diet anyway) but is it okay if I inhale?
Gingerbread
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