Loss your weight

We don’t know about you but we’ve certainly found ourselves packing on some unwelcome pound as we leave the decadent holiday season .to jump-start our 2013 resolutions for a healthy new year and a new svelte waistline ,we’ve got tips and tricks on how you can snack better 

CUT THE CALORIFIC CRISPS

Felling puckish? Instead of scarping down a bag of potato crisps while you’re in front of the tally .how about swapping it for popcorn instead? This unprocessed whole grain provides everything you love about crisps in a convenient waistline –approved package .a three cup serving of plain air popped popcorn hit the scales at approximately 100 calories .making this lightweight a great option for snacking just be sure to avoid drenching your snack in oil or butter or all those calories you have saved will end up around your middle ! foe added flavor look at  seasoning such as cinnamon ,chili powder or a teaspoon of Parmesan cheese.

CUCKOO FOR COCOA

It doesn’t get much sweeter than this! if you must indulge ,then make it dark chocolate .known for its rich ,slightly bitter taste ,this verity has the heights percentage of cocoa solids (and nutrients ) compared to milk or white ,that means white you let a small square melt away in your mouth ,you’ll be ingesting a powerful punch of concentrated heart healthy flavanol antioxidants to keep your cells healthy. your heart safe and your tummy happy.  

A SPLASH OF SPARKLE

They‘re called empty calories for a reason .so beware! Artificially carbonated drinks are addictive but hardly ever nutrious  .even diet soda or zero calorie verities are packed with artificial sweeteners that can have detrimental results to your health over time .so the best tip is to kick the habit completely. so to get the fizz without the bang ,make your own concoctions add a dash of juice to carbonate water ,make flavored iced teas or dress up your plain H2O WITH A FEW SLICES OF FRUIT.  

Red Pepper Paste Paella

Paella has a glutinous texture,as it uses single kernel rice.it is a nutritional dish made with steamed rice,shrimp,squid,mussels,and other kinds of sea-foods,chicken and pork.If Korean style red pepper paste sauce is used in this paella.It can become a fusion dish with a very Korean taste.Ingredients such as seafood and rice have a deep and spicy taste,and thereby this dish is very savory.

Cook Time

Cook time: 55 min

Ready in: 55 min

Yields: 2 servings

Ingredients

• 1 1/2 cups rice
• 200 gm seafood, including shrimp,squid,clams
• 50 gm button mushrooms
• 100 gm broccoli
• 50 gm onions
• 50 gm red paprika
• 3 tbs olive oil
• 2 tbs white wine
• for the red pepper paste rice sauce
• 3 cups meat stock
• 2 tbs red pepper paste
• 2 tbs minced garlic
• little black pepper

How To Cook

1. Cleanse the rice thoroughly,soak rice into water for 30 minutes,and drain the water.
2. Cut the button mushrooms into thin slices,cut the broccoli into bite sizes ,and cut the onions and red paprika into thick slices.
3. Heat the olive oil in a pan ,roast the vegetables over high heat and fry the seafood in white wine.
4. Add rice to the above ingredients ,fry the rice and mix in the red pepper paste .

Cooking Tip

If there is no red pepper paste ,Tabasco sauce made of red pepper paste from Mexico can be an substitute.This is a tasty dish made with a hot and sour sauce using pepper as a main ingredient and a lot of seafood.please be advised that Tabasco sauce is a more spicy than red pepper paste .so use only 1 tbs of this sauce.

Umm Ali (Arabian Bread Pudding)

Introduction

I remember when i was start my career in the hospitality industry i learn so much thing about the kitchen and the recipes and so many things but that time i don't know about Arabian cooking .when I came to middle east then i learned Arabian cooking and my favorite dessert is umm ali.
why this dessert called umm ali it's means"Ali's Mother"that had a dessert named after her.we tried to imagine what she might have looked like and had many laughs as the possibilities.we decided in the end that she must have been on amazing mother to think of making a dessert so luxurious and comforting for her children.this pudding has on exceptional texture because I use filo and puff pastry .and the flavours....so Moorish!

Cook Time

Prep time: 30 min

Cook time: 1 hour 15 min

Ready in: 1 hour 45 min

Yields: serve 10-12

Ingredients

• 1/2 cup clarified butter, melted
• 300 gm filo pastry
• 300gm puff pastry
• 4 cups full fat milk
• 2 cups double cream
• 1 cup caster sugar
• 1 no vanilla pod, split and seeds scraped
• 3/4 cup golden raisins, soaked in 1/2 cup rose water
• 3/4 cup pistachio nuts
• 1/2 cup apricots, sliced thinly
• 3/4 cup almonds, sliced and toasted
• 2tbs rose water
• 1 tbs orange blossom water
• 1/2 cup whipping cream, lightly whipped
• 1/2 cup icing sugar

Preparation

1. Preheat oven to 170 c. lightly brush the filo pastry with the melted butter and lay on large baking sheet.bake until golden and crisp.remove to cool.
2. Place rolled -out puff pastry on another baking sheet and bake following the package instructions until puffed and crisp remove to cool.
3. In a deep baking dish (20 cm diameter) place some of the baked pastries as the first layer.sprinkle with some nuts ,raisins,and apricots.
4. Add more layer in the same order until done.
5. In a large sauce pan heat the milk ,cream ,sugar and the scraped vanilla pod and seeds.allow to come to boil for two minutes.
6. Take it off the heat and add the rose water and orange blossom water.remove the vanilla pod ,and carefully and gradually pour the hot milk/cream over the pastries.
7. Leave it for 10 minutes to soak up all the liquid.top with the whipped cream and sprinkle icing sugar and bake for 40 minutes until the top browns and becomes puffed up.
8. Remove and leave to sit for 10 minutes.garnish with toasted almonds and pistachios at the last minutes.
9. Serve hot straight from the pan.some time I make individual portions in ramekins.the time in the oven will be reduce by the half.

Tips

• Don't over heat your oven. Keep lower heat always.
• Serve hot and arrange nicely when it serve.
• Don't make before and preheat, same time make and serve, if not you cannot get nice taste.

 

Stir Fried Beef With Red Pepper Paste And Tofu Bibimbap (Korean recipe)

Bibimbap is a low calorie dish good for a balanced diet due to its fresh ingredients,mainly composed of vegetables.Tofu is high in protein content and low in calories.here ,tofu is the main ingredient and this dish has a soft texture and good flavor.In addition,as red pepper paste along with beef and garlic is included,this dish has a good taste and contains a balanced amount of nutrients.

Cook Time

Prep time: 10 min

Cook time: 1 hour 10 min

Ready in: 1 hour 20 min

Yields: serving 2

ingredients

Ingredients

• 2 bowls rice
• 100 gm tofu
• 100 gm beans sprouts
• 100 gm green pumpkin
• 50 gm raw shitake mushrooms
• 70 gm carrots
• 2 nos eggs
• 1 tbs pine nuts
• 2 tbs minced walnut
• 1 tbs soy sauce
• pinch of salt,sesame oil,sesame with salt
• seasoned red pepper paste
• 70 gm beef
• 1 tbs minced garlic
• 4 tbs water
• 5 tbs red pepper paste
• 3 tbs honey
• 1 tbs sugar
• 1 tbs sesame oil

instructions

How To Make

1. Cut the tofu in to thick slices.sprinkle a little amount of salt and pepper,and fry the tofu marinated in salt and pepper using cooking oil.
2. Remove the heads and tails of bean sprouts,blanched them in boiling water with salt and mix with salt,sesame oil,and sesame with salt.
3. Cut the green pumpkin,shitake mushrooms and carrots in to fine pieces,and fry slightly in a frying pan with salt and pepper.
4. After separating the egg yolk from the white ,add salt and make an omelet.after that ,cut the omelet in to thin slices.
5. Put minced beef and garlic in to a frying pan with a thick bottom and fry them well.When the beef is properly cooked,add red pepper paste with water and mix the ingredients well until they are cooked.
6. When the red pepper paste becomes thick ,add sugar and honey,boil them down a little bit more,and add sesame oil finally,cool the beef red pepper paste down .
7. serve immediately.

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Cooking Tips

If you are on diet and need a low calories food,use a microwave instead of a frying pan to toast the tofu.In this case,soft soybean curd or raw tofu is recommended.

Chicken Pilaf With Soy Sauce

Pilaf is a dish originating in west Asia.It is a representative rice dish ,which is made with lightly fried rice served with vegetables,seafood,and meat.It is combination of bibimbap and fried rice and is easy to cook.Instead of spices such as herbs and bouquet garni ,soy sauce is used as a main sauce ,creating a Korean flavor.using chicken breast as a main ingredient,this dish has a low calorie count.

Cook Time

Cook time: 50 min

Ready in: 50 min

Yields: 2 servings

Ingredients

• 2 bowls rice
• 150 gm chicken breast
• 50 gm onions
• 50 gm green paprika
• 50 gm red paprika
• 30 gm peas
• 30 gm carrots
• 20 gm butter
• for the soy sauce
• 1 1/2 tbs soy bean paste
• 5 tbs kelp water
• 1 tbs minced garlic
• little salt and pepper

How To Cook

1. Chop the chicken breast into bite sizes and cut the onions,green paprika ,and carrots into small cube sizes.
2. Spread with butter in a heated pan and fry the onions and chicken.
3. When the chicken is properly cooked,add and fry the green paprika,red paprika,carrots and peas.
4. coat chicken with soy sauce and stir it evenly until it is properly cooked and serve .

Cooking Tip

When there is no kelp available for the soy sauce ,chicken stock can be used as a substitute.In this case,250 ml of water per piece of chicken stock is substitute to reduce the salty taste.when there is no soy sauce,use miso soy sauce instead.but in this case put 1 tbs more soy sauce than usual as the miso soy sauce is less salty.
 

Nutritious Vegetable Rice ( Korean Recipe)

Eating vegetables that have endured four seasons is good for improving the immune system.nutritious vegetable rice is made by steaming,not roasting or frying,and thus it minimizes the loss of nutritious.therefor,you can enjoy both good taste and rich nutrients with a bowl of this nutritious vegetable rice .this dish is also good for a balanced diet.it can also easily the appetite of women who prefer to eat Korean food.

Cook Time

Cook time: 1 hour

Ready in: 1 hour

Yields: serve for 2

Ingredients

• 1 cup rice
• 3 tbs sticky rice
• 3 chestnuts
• 3 jujubes
• 5 ginkgo's
• 80 gm lotus root
• 80 gm burdock
• 50 gm shitake mushrooms
• 50 gm ginseng
• 5*5cm 1 kelp
• 1 1/2 cups water
• seasoned soy sauce 3 tbs cut scallions
• 1 tbs minced red pepper
• 3 tbs thick soy sauce
• 1 tbs sesame with salt
• 1 tbs sesame oil

How To Make

1. Mix the rice and sticky rice well,soak them in water for about 30 minutes and drain them.
2. Cut the chestnuts into a size good to eat,slice jujubes in to thick pieces,and peel the ginkgos.after peel the lotus root and burdock,cut them into a size good to eat.
3. Cut the shitake mushrooms into the shape of a ginkgo leaf.thoroughly cleanse the ginseng with a washing brush and chop it into a size good to eat.
4. Place the ingredients as 1 and 2 into a rice pot,pour water and steam the rice.
5. Make a seasoned soy sauce using the recipe shown above and serve it with a vegetable nutritious rice.

Cooking tip

If using a saucepan ,place the saucepan over a high heat to boil the ingredients and control the heat between mid and low heat to boil down the water.After the water is boiled down ,reduce the heat to low heat and leave the saucepan on for about 10 minutes.after 10 minutes ,leave the rice on for another 10 minutes,in order to let the rice settle in its own heat before scooping it out.

Kimchi Risotto (Korean Recipe)

It is fusion dish combining kimchi,the world's super food,and traditional Korean food,with the risotto of Italy.the refreshing and plain taste of kimchi changes the oily and greasy taste of other ingredients and adds more flavor to the dish.as kimchi plays a role in reducing the oily taste of the risotto ,this kimchi risotto can be enjoyed by anyone.

Cook Time

Cook time: 1 hour

Ready in: 1 hour

Yields: 2 servings

Ingredients

• 1 1/2 cups rice
• 150 gm kimchi
• 80 gm raw shitake mushrooms
• 2 tbs olive oil
• 3 tbs minced onions
• 1 tbs minced garlic
• 2 tbs white wine
• 2 1/2 cups chicken stock
• a pinch Parmesan cheese powder
• little lemon zest
• little black pepper and salt

How To Make

1. Cleanse the rice thoroughly,soak the rice into water for 30 minutes and strain the rice.
2. Remove the seasoning of the kimchi,rinse off the kimchi,and cut into a smaller size.remove the water in the kimchi and cut the raw shitake mushrooms into a bigger size.
3. Heat the olive oil in a pan,roast the minced garlic and onions to add fragrances,add and roast the rice and roast the kimchi,shitake mushrooms and white wine.
4. Pour chicken stock 3 to 4 times,fully stir the pan and add salt and black pepper.
5. Pour the above into a bowl and sprinkle Parmesan cheese powder and lemon zest on top and serve.

Cooking Tip

If there is no kimchi,cubed radish kimchi can be used instead.in addition,if both kimchi and cubed radish kimchi are not available add some minced jalapeno to give the risotto a spicy and refreshing taste.