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2018 年 7 月 30 日  星期一   晴天


開胃湯 分類: 未分類

許多人喝了加味之後,感覺很餓;於是就要吃飯。餓了就要吃飯嗎?這似乎是一個連想都不要想的問題;然而這是一個誤區。

英國《自然》雜志發表報告說,限制哺乳動物的糧食攝入量,可以降低脂肪在體內的不斷堆積,能夠有效地延長生命周期。

美國、英國、加拿大和葡萄牙科學家聯合研究發現,長期少吃糧食的實驗鼠,其壽命可以平均延長30%以上。科學家們解釋,在這種情況下,老鼠體內的脂肪堆積大大減少,可能是生命周期延長的決定因素。

研究人員曾在酵母中遴選出一種基因,可以延長酵母的生命周期。而此次科學家們在實驗鼠體內,也找到了相對應的同樣功能的基因。當老鼠消耗的熱量減少時,這種基因便會發揮作用,抑制體內脂肪堆積。《自然》雜志認為,雖然實驗對象目前還僅限於老鼠,但對於人類如何減肥以及延長壽命同樣具有借鑒意義。

俗話說:“人是鐵飯是鋼,一頓不吃餓得慌。”人類如果不吃飯,大概堅持不了30天就會餓死,而某些動物卻不是這樣,他們可以幾個月甚至幾年不吃東西,卻可以很好地活著。中國廣東省梅縣的觀瀾亭在重修的過程中,人們發現一根百年石柱下,有一只龜正在微微顫動,由於長期受壓,它的背上留下了明顯的柱壓痕跡。拒史料記載,該亭建於1746年,為了祈求吉祥,便以活龜墊到亭柱下。也就是說,它在地下度過了二百多個春秋。當然,在這麼長的時間堙A它即使能吃到東西,數量也是一定很少的,應該說它基本上處於絕食狀態。

餓治百病不是讓人不吃飯,因為一個人30天不吃飯就餓死了。餓治百病也不是讓人只吃糧食,因為一個人缺乏蛋白質和維生素就會生病。餓治百病是在補充足夠的蛋白質和維生素的情況下,要限制人的糧食攝入,這樣可以延長壽命。

人保持饑餓狀態,也就是讓體內的吞噬細胞保持饑餓狀態;只有讓它們保持饑餓狀態,才能清理體內的垃圾。因此不僅一個健康人需要保持饑餓狀態,就是一個病人也需要保持饑餓狀態。



2016 年 1 月 15 日  星期五   晴天


The Perfect Scoop 分類: recipe

Probably my favorite little purchase this year was this Quirky Cordies desktop cord catcher. I use a laptop and as anyone who uses a laptop knows, as soon as that cord gets unplugged, it goes flying off the desk with the strength of a whip-wielding dominatrix. And I have the bruises (on my fingers) to prove it. Or else it flees to behind the desk to the most inaccessible place you can imagine and you have to pull out the desk to fish it back out. True, there are worse problems once could have, but what else can you solve one so effectively for less than $5? (I got mine at The Container Store where I see they are on sale for $2.99, price subject to change.)

People frequently ask me what kind of container I store ice cream in. When I wrote The Perfect Scoop, I was churning out so much ice cream that went to a restaurant supply store in Paris and bought a big crate of plastic containers, which I still use to this day. However as technology changes, newer materials have seen the light of day (and the light of my freezer), and I’ve taken to using the Tovolo ice cream tub. I scored mine at TJ Maxx and it’s a nice size and shape, although they also make a long, narrow one if you’re the kind of person that likes to take a lengthy, leisurely scoop. Haven’t tried that one, but I’m happy with my canister.

A very seasoned cookbook editor, who has seen and edited hundreds of cookbooks, told me she swore by The Gourmet Cookbook. The magazine had an excellent test kitchen and many of the recipes have become classics that people turn to over and over again. For those who miss the much-missed culinary magazine, The Gourmet Cookbook includes many of the great recipes in one generous volume, edited by Ruth Reichl. The book is out of print but can be found at used book sellers and online. Mine has a few drips and stains on it, likely from someone else before me getting some good use out of the cookbook, before (inadvertently) passing it on to me.

One of my least-favorite kitchen activities is getting out, and subsequently, cleaning my big-bowl food processor. All those nooks and crevasses where oil, herbs, and nut dust can gather will vex even the most diligent dishwasher. (ie: me) Putting the whole thing in the dishwasher, with five or six parts, takes up half of my machine. Then you have to deal with all the water stuck in the parts that needs to be dried. Stop the insanity! Enter a little mini chopper, I’ve been using this diminutive sibling from KitchenAid (who gave me this machine to try out). I didn’t think I would use it so much, but I can make a batch of tart dough in it, I use it for hummus, and if I need to chop 1 cup of pecans, well, a machine of this size will do it without as much fuss as its bigger brethren.



2015 年 10 月 12 日  星期一   晴天


meant the pumpkin recipe 分類: chromosomes

Hello OCTOBER!! It’s official, I can finally go bonkers for Pumpkin! Ya, I know. Many are already there, but remember, I have my no pumpkin till October rule. Just my preference. Plus it’s given me time to test out these pumpkin recipes. You see, I have a husband who isn’t found of pumpkin Entrepreneurship Development. GASP! He must be from another planet, haha. Actually, he’s just from another country. But still, pumpkin is not his favorite.

That being said, I was DETERMINED to make several pumpkin recipes that he (and everyone else) would like.  No fear of failure here. If he didn’t like it, I would test it out on others or it just meant the pumpkin recipe was all mine you beauty.

Side note: 2 pumpkin recipes I made over and created something even better. But you will see those recipes later on.

Anyway, about this PUMPKIN stuffed recipe. Yes, I said stuffed, and two ways. Pumpkin stuffed savory and pumpkins stuffed sweet and vegan friendly you beauty. I aim to please all, remember?

But before I get to the pumpkin stuffed filling. Let me explain why you need two ways to make these, ok?Because you (we) always need more portable snacks. Or portable training food. Similar to these!

That being said….

I give you PUMPKIN STUFFED DOUGH BALLS made with grain free flour. One stuffed with pumpkin, savory seasonings, and jack cheese. Get it? Pumpkin and Jack (o-latern). Haha! The other one stuffed with Pumpkin, honey, cinnamon, and nut butter (vegan friendly).

Both doughy and delicious. Both can be tailored to your liking or nutritional needs (post workout recovery, pre workout, snack, breakfast, etc.).

And wanna know the best part? You can make this in about 30 minutes with using a quick dough recipe. No eggs or special yeast needed. Just warm milk or coconut milk and a little coconut sugar. Mix, roll, flattened dough, stuff with filling, then seal up and bake.

Okay, you ready for a double dose of pumpkin? Here’s the recipe. Tweaked twice, eaten multiple times.



2014 年 11 月 26 日  星期三   晴天


cheesy goodness 分類: chromosomes

This is probably not the best way to begin a post, but I was recently hit hard with Norovirus hina dermes , a nasty stomach bug that put me out for a few days  . I spent a lot of time in the bathroom and my smartest move on the whole weekend leaving the garbage can at my bedside. I even took a day off work, something I haven't done in two years. In my sleepy, feverish state, I tried to recall what I could have possibly eaten that could have caused such a violent reaction, only when I shared horror stories with my coworker did I realize I must have picked up the virus from work DR REBORN.

As I recovered in bed, lamenting over my sore back, I even thought of summoning up the energy to bake something sweet. That was wishful thinking. Maybe later this week when I'm feeling 110% better. Instead, I have this beautiful bread to share. It's got a load of heat that will linger in your mouth, so be sure to have some water nearby (I love spicy food, so this bread is right up my alley). It's messy to make and the beer isn't pronounced, but it's totally worth the fluffy, cheesy goodness china prepaid sim card. Now that my appetite has returned, I could go for another slice of this toasted with a slather of butter.



2014 年 8 月 19 日  星期二   晴天


mini heirlooms 分類: every

Happy Monday, everyone! Let’s pretend like we’re okay with this by making some pasta salad. Down?

I did some crazy stuff for this meal, like put tomatoes on the barbecue and grill them. They get all wrinkly and ugly and charred, but you will fall in love. If you’re lucky, your stirring together all of the ingredients for this won’t pop all of them, and you’ll get to experience the entirely strange but weirdly satisfying pop of the tomatoes in your mouth. They become little bombs of sweetness!

There is just something about cooked tomatoes that makes them so taste so much sweeter. For this meal, I used some mini heirloom tomatoes that I found. They’re about the size of cherry tomatoes, so go for those if you can’t find the mini heirlooms.

Also in this pasta (and cooked with the tomatoes)? Baby broccoli! Or broccolini or broccolette, whatever you call it – I love it. I feel like eating the long stalks with just a small tuft of floret at the end pleases me much more than the seemingly overgrown giant heads of broccoli you’ll find at the store. The broccolini is just more tender and flavorful, if you ask me.

And then! The vinaigrette. It’s not your standard balsamic vinaigrette, I’ll give you that. I just couldn’t think of another name for it (and certainly not one that would fit into the title of this post). So yes, it’s got balsamic vinegar in it! But so many other things. When I was done throwing ingredients into the measuring cup, it almost didn’t even resemble a balsamic vinaigrette any more. Seriously, who puts cumin and ginger in a balsamic vinaigrette? I DO.

And so do you.

We ate this hot one night for dinner and it was good. I would totally do it again. But after I threw the leftovers in the fridge and ate it for lunch the next day, I was like WOAH. This should be cold and marinated for at least a couple hours. The dressing lost its vinegary edge, the tomatoes got even sweeter somehow, and it was the best lunch I had all week (and that’s saying a lot, since ice cream was definitely involved on another day). But if you’re craving noodles for dinner and this strikes your fancy, do it. Or if you’re too lazy (like me) to make it ahead, or there is no way you’re going to make dinner and then not eat it, then do it. You won’t be disappointed.



2014 年 7 月 24 日  星期四   晴天


blue cheese vinaigrette 分類: chromosomes

Pasta Salads are one of my favorite dishes to play around with as far as ingredients and flavors go. There’s no need to always make the same old boring pasta salad with Italian dressing. I adore the flavors of a cobb salad and loved using them in a potato salad, so I decided to try them in a pasta salad. It was easy and delicious, packed full of so many complimentary flavors.

I started with 1 pound of pasta cooked to al dente. Any shape will do, but I really like farfalle. Then I added some blue cheese vinaigrette. I used La Martinique Blue Cheese Vinaigrette Dressing which is one of my favorite dressings to use on salads and one of only a few bottled dressings that I really like.

I only mix about half the dressing in at this point and save the rest for tossing on just before serving. That way the pasta has a chance to really soak up some flavor, but you still have your pasta nicely coated with dressing.

Add some red onion, grape tomatoes, hard-boiled eggs, bacon, blue cheese crumbles, and my very favorite- AVOCADO! All the wonderful flavors of a cobb salad are here. You could toss in some roasted chicken and make a full meal out of it. I love that during the hot summer months the definition of what constitutes a meal gets a little more lax. Everyone expects a huge meal in the fall and winter with a protein, at least a couple of sides, and some type of bread. But during the summer I’m perfectly content with a light salad or even a couple of hor d’oeuvres and a glass of wine for dinner.

If you can’t find a blue cheese vinaigrette, try mixing together regular blue cheese dressing with an Italian Vinaigrette or add some oil and vinegar to the blue cheese dressing.



necessarily appealing oil 分類: chromosomes

So, say you attempted to make mayonnaise but despite your best efforts, it simply refused to cooperate with you. You’re now stuck with a jar full of something that looks like thick, opaque, slightly flavored but not necessarily appealing oil.

Do not despair my friend, all is not lost. While you may not end up with the unctuous mayonnaise that you were dreaming about, at least, you’ll get to console yourself with a deliciously creamy Ranch Dressing that’s a million times better than anything you could ever get at the store. All you need to do is add a bunch of carefully selected aromatics to your failed mayo, stick that blender in that jar one more time, give it a good spin until everything is broken down and well combined and you’re all done!

Now you can try your hand at making mayo again…

Oh, and hey, you don’t need to have failed at making mayo to whip up a batch of Creamy Ranch Dressing you know. You can very well make it from scratch, too.

I’ve got you all covered!



2014 年 6 月 18 日  星期三   晴天


it was truly breathtaking 分類: every

Almost every morning Kev and I would bring our coffee up from breakfast (which was complimentary) and sit on our balcony, just soaking in the beauty that surrounded us – it was truly breathtaking.

Another reason we adored our hotel was the fact that we were literally just steps away from a ton of amazing restaurants with amazing views. We also had an adorable rooftop bar, literally right outside the front of our hotel with the most amazing view of the volcano – bonus? They had fun cocktails, like a spicy coconut mojito – ah-mazing.

One of our very favorite restaurants, Argo, was also just a few steps away from our hotel. It was there I had not only one of the best steaks of my life, but THE best moussaka (an eggplant, beef and béchamel casserole) of my life (recipe to come later when I’m not feeling so large). The restaurant was delicious, had a stunning view (see Fira sunset above), impeccable service, was pretty much the cutest little tavern ever and even gave us blankets when the sun disappeared. I really wish I could go back right about now…..

Ok, enough for now! I’ll be back tomorrow, talking about Mykonos! And next week, Oia!! Below is a photo dump of more Santorini pics!

Our rooftop sundeck and teeny tiny pool. The view though!



significant stomachache 分類: 生活

Watermelon was my favorite fruit growing up. Unfortunately, when you're living on your own, it's hard to buy watermelons since they're huge. I succumbed and bought a giant watermelon anyway. I don't like buying the small ones when the big ones are the same price.

Hey, it's the principle of the matter.

However, it was seedless. And regret is eating almost half an entire watermelon in one sitting right before bedtime, and having it be the seedless kind. I ended up with a significant stomachache.

Seedless watermelons aren't technically seedless but have little white seeds; only when it's fertilized do those hard black coats develop. Seedless watermelons can't be fertilized since they're treated with colchicin, which prevents fertilized watermelons from developing by duplicating their chromosomes. You also clone them, since seedless fruit are sterile and can't reproduce on their own (source and source).



2014 年 5 月 28 日  星期三   晴天


I’ve escaped detection 分類: every

One of my biggest, deepest-darkest secrets is that a few times a year, I buy a frozen pizza. I used to do it on the sly, but lately I’ve even got so brazen that I’ll go out and do it in broad daylight. I am sure after my goings on about the popularity of frozen foods in France that I was going to get busted one day standing in line, clutching an icy box containing a pizza jambon speck, roquette, mozarella at the frozen foods store. Yet so far I’ve escaped detection.

But it’s not the fin du monde and everyone has the right to enjoy a frozen pizza once in a while, right? I used to make homemade pizza a lot more when I lived in California since it’s a simple thing to make, and you can turn out a couple at a time and eat the leftovers later. They reheat so nicely but for those of us who are impatient, it’s nice to know that cold pizza makes a great breakfast, too.

(And we used to take home leftover pizza dough at the end of the night when I worked in the restaurant, so it was especially easy to roll ‘n bake a pizza on your day off.)

I just got a copy of Serve Yourself by Joe Yonan, a nifty book full of recipes for cooking for one. Joe came to Paris a few years ago and like everyone who meets him, I was charmed off my pieds by his graceful intelligence and instant friendliness, and we ended up sharing a couple of meals together.



Massaman curry 分類: every

Sometimes I never get around to making certain dishes at home because of the ease of availability from restaurants. Thai curries are one of those. The coconut milk based curries are easily made vegan and the sweet, spice, fresh lemon grass ginger notes are always a hit with everyone. Some of the Thai or Malay restaurants might add fish sauce into the curry sauces, so definitely check with each of them. Because of constant demand, things have been changing. From the time when we had to list what to not add, to the server asking if egg was ok, or fish sauce was ok.. things have been changing.

Massaman curry is a favorite in the house right after green and red curries. Massaman has a Malay influence on the curry and hence has a lot more spices that we are accustomed to.

I added a good lot of vegetables to my curry and served it over rice. The curry gets even more dleicious the next day when the spices have had time to sit and infuse a deeper flavor. Add tofu or seitan or chickpeas to this curry for variations. Make it!



 



2014 年 5 月 16 日  星期五   晴天


Make Your Grill Mark 分類: every

I

am so glad that warmer weather is finally here and we can get outside and grill. Our favorite food to grill is the All-American hamburger! Burgers just never go out of style! Don’t you love that every area of the country does it a little different Managed UTM?!
Private Selection® and The Kroger Family of Stores want to hear what makes your local burger the best in the nation, and they’ll give you a free dessert just for sharing! Check them out: “Make Your Grill Mark on the Nation.” Private Selection® offers artisan-inspired gourmet-quality meats, cheeses, bakery items, desserts, and baking and cooking ingredients Greeting Card Displays.

Yes, you read that right! Private Selection® and the Kroger Family of Stores invites their customers to share the endless possibilities of toppings and tastes that the Private Selection® “Burger Nation” has to offer! Every recipe, quick tip or sweepstakes submission gives entrants a coupon for a free Mason Jar Dessert. Mason Jar Desserts are available in 10 delicious flavors, including Cherry Crumble, Peanut Butter and Chocolate Brownie, and Salted Caramel Cheesecake. Through this Burger Nation Sweepstakes, Kroger is also offering to help customers create the ultimate burger at home. One lucky winner will enjoy the ultimate grilling experience by winning a brand new Weber® Summit® E-670™ Gas Grill. Win this grill and you can treat yourself and your guests to the delicious flavorings of the nation’s best burgers, right in your own backyard Hong Kong work visa!



wife steamed 分類: every

There are a few different origins and stories about this dish. One of my favourite stories is about a couple who ran a small restaurant that had poor business set up limited company in hong kong. The husband also had a terrible gambling habit and when his wife one day gave him some money to buy some plates, bowls and food from the market he squandered it on gambling. Upon returning home his wife was really angry and they had a big fight. After the fight they were both really hungry but they thought they had no food to eat. The husband then suddenly remembered he had some pork so he marinaded the pork with some soy sauce and he picked some lotus leave to hold the food (they were so poor they didn’t even have bowls or plates). The wife steamed the pork and when they unwrapped it they discovered the pork was really tender Cloud Email.

Even though the pork was really tender it lacked some flavour so they combined it with jenrofen powder which is basically a glutinous rice powder, steamed it some more and it was absolutely delicious. They then served this dish in their restaurant and people came from afar to eat this dish which is still immensely popular to this day and the husband also managed to quit his gambling habit croisieristes.



2014 年 4 月 28 日  星期一   晴天


This curry is loaded 分類: every

This week for Veg Week, here is another creamy North-Indian style curry with bold flavors to add to that repertoire of Vegan Indian food. This gravy has some specific spices and ingredients, which give the gravy its texture and flavor. You can omit the ones you do not have on hand. The gravy is usually made with Paneer cheese or meats. I used a Hemp-Tofu block (Tofu made of Hemp seeds). Each 8 oz pack has 30 gms of protein! This curry is loaded Code 9 mask.

It is difficult to name the curries. Most of them end up being called creamy :) But believe you me, they taste and feel very different.

To use any other meat or cheese sub like Tempeh, regular Tofu etc. Spice the sub with garam masala and then add to the curry. You can also add chunky veggies or chickpeas or white beans to the curry. Add potatoes, cauliflower, broccoli, peppers, asparagus, mushrooms, baby corn etc at the step when the tofu is added and cook until tender Cloud Provider.

There are several ways to make the gravy. This version is nut-free, uses pumpkin seeds to add the richness. You can also add kofta balls to the curry. Crumble up the spiced hemp-tofu and add cashew flour, breadcrumbs/flour, garam masala, garlic, salt, raisins and almond slivers. Bake at 400 degrees to golden and add to the gravy.
More Restaurant style Indian curries from the blog. Use any regular firm or Extra firm Tofu, Hemp-tofu, Tempeh, Seitan or Veggies. All are gluten-free an can be made soy-free with vegetables Artifical fabric from France.



2014 年 3 月 20 日  星期四   晴天


would I like one? 分類: every

As summer rolls around, we all look for ways to escape the steamy city fug.  Sometimes that means jetting off to one of our 7,000 (plus, plus) islands to lie on white beaches, sip chilled fruit drinks, and marvel at glorious sunsets.  Other times it means packing a whole host of toys and snacks into our car and driving to the suburbs – to one of our friends who are lucky enough to have both a garden and a pool – for a much needed break from the heat that our concrete jungle so skillfully traps within its walls gucci clearance sale.

The other week, with city-escape in mind, we were at friends’ house for swimming and barbecue.  They have a wonderful home with spacious garden where the kids can run around, a pool where everyone can cool off, and a grill that looks like a little space pod.  They also have a mango tree that produces the best Indian mangoes that are absolute magic with bagoong (shrimp paste).  It is usually while lazing on a lounge chair under that tree, eating those mangoes with the aforementioned shrimp paste, listening to the birds we do not hear in our city flat, that C and I dream and wonder, for one glorious minute (or two), about packing it all in and moving to the suburbs Dentist central.

Anyway.  It was during that barbecue that I met this lovely girl.  We sat beside each other for lunch and chatted away about food and kids and dancing and the possibilities of a zumba class in my future.  We talked about feeding our kids healthy stuff, and homemade food that was quick and easy.  With a friend, she had written a cookbook about that very subject!  And shyly offered me a copy…would I like one headphone stand?