POULTRY

🇪🇺TENDER TURKEY BREAST on ZUCCHINI-PEAS VEGETABLE

Today, a light meal is waiting to spoil you with culinary delights. Brown rice is a side dish. The cool parsley yogurt with mustard is also quickly prepared, and it goes perfectly with the tender, protein-rich turkey breast that you skillfully use on green and healthy zucchini-peas vegetables. Enjoy!

Turkey breast with zucchini and peas

YOU NEED…….

350g Turkey breast

150g Brown Rice

200g Peas

2tbsp Dried Oregano

1tbsp Dried Thyme

1/2tsp Coriander

Salt and Pepper

1pc Zucchini

150g Yogurt with 1% Fat

2tbsp Linseed oil

10ml Mustard

10g Parsley

HOW TO…….

FOOD, LIFESTYLE

🇪🇺CHICKEN FILLET in CRUNCHY HERBS 🌿 BREADCRUMBS BATTER

Aromatic, fast and high in protein. Today’s chicken fillet dress in a crunchy herb 🌿 batter with oregano and accompanied by spicy pumpkin-basil-pesto and Fettuccine. A really simple and fast made dish that makes your day today great.👍. Happy Prepping and Guten Appetit!😋

Fettuccine with Pumpkin seeds pesto and chicken fillet

Recipe yields for two persons.

YOU NEED…….

20g Oregano

20g Basil 🌿 leaves

1ps. Garlic

25g Breadcrumbs

1pc. Stalk Celery

250g Fettuccine

40g grated Cheese

20g Pumpkin Seeds

250g Chicken breast fillet

2tbsp. Olive oil

50ml Water

Salt and Pepper to taste

HOW TO…….

YESTERDAY‘s LEFTOVER

With cherry tomatoes and chili 🌶 flakes

Throwing away food isn’t just a ways of money it is downright shame. How many of the worlds people don’t have enough to eat?……. Just like in the Philippines 🇵🇭😏

YOU NEED…….

some Chili 🌶 flakes

50ml Milk 🥛

HOW TO…….

SEAFOODS AND VEGETABLES

A TYPICAL MEAL

Today’s lunch I cooked mackerel sinigang with zucchini (Mackerel in sour soup with Courgettes).

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Filipino palate is a bold combination of sour and spicy sweets. I should say it can be said that it is extravagant because the Filipino food is often delivered in a single presentation, the participant is a simultaneous visual feast, aromatic bouquet and a taste appetizer. Dinner and lunch still the main meal. Compared with other countries snacking is normal and it is possible that a person eats five meals a day.
Philippines itself has evolved over the centuries under the influence of different cultures. It was of Chinese, Malay, Spanish and has been influenced to a lesser extent by American and Indian culture which has resulted in a unique multi-cultural blend of ingredients and dishes. The dishes range from a simple meal of fish and rice to rich paellas and cocidos. Some popular dishes include sinigang, lechon, longanisa, tortas, adobo, Kaldereta, kare-kare, pancit, lumpia, and halo-halo which is good and popular during high summer season.

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And for afters we had these fruits avocado, apple and mandarin! 😉
Since I’m diabetic we prefer to have more fruits than sweets or dessert. After all the two kids are got used to it.

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And for my two kids I cooked Spirali Tricolore with Champignon-Mozzarella-Peeled Tomatoes-Basil Leaves (Pasta with Champignon-Mozzarella Sauce). Because they don’t eat much mackerel specially if it is cooked with soup and vegetables. They prefer fried or fried with a little bit of sauce.

YOU NEED…….

* 250g Champignon
* 500ml Butter Milk
* 250g Sour Cream
* Some grated Mozzarella Cheese
* 500g Spirale Tricolore (Pasta)
* 3tbsps. Butter
* Salt to taste
* Herbs (Italian Herbs)
* 5pcs. medium-sized peeled Tomatoes
* Some Basil Leaves fresh or dried (I used dried)

HOW TO…….

** Cooked pasta according to package instruction al dente.
** Heat a pan or caserole, melt butter saute tomatoes and champignon. Add herbs, basil leaves, butter milk and sour cream. Cook for about five minutes. Season with salt and pour sauce to pasta topped with mozzarella chesse. Serve while hot. Happy Cooking and Guten Appetit 😉

PURE VEGGIES

SPINACH AND POTATOES

Pure vegetables is my lunch today. Maybe this will be interesting for those who loves veggies like me 😉
I added or better to say topped with CREME FRAICHE before serving!
CREME FRAICHE- is from the French culture and means fresh cream . Crème fraîche with 40 % fat content is a versatile food and very creative in the modern kitchen . Because of the high fat content does not matter , on the contrary , it gives the crème fraîche the right taste . And since it is used in the meals for refining , crème fraîche is a varied addition.

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YOU NEED…….

This Yields four persons:
* 400g Spinach
* 1/2 kilo Potatoes, boiled, peeled and sliced
* 2 whole Garlic, crushed and peeled
* some Canola Oil
* 125g Creme Fraiche with Herbs
* some Vegeta
* Salt and Pepper
* some water to cook spinach

HOW TO…….

Enjoy cooking, GUTEN APPETIT! 😉

PURE VEGGIES

VEGETABLES WITH HERBS AND SPICES

My dinner pure vegetables, I ate it with one sliced whole wheat bread!
Trying this new idea from KOTANYI, finding that good taste just as a healthy diet in one, the absence of flavor enhancers, colorings and artificial flavors. And then even if the preparation is quick and easy yet, a healthy, tasty meal nothing stands in the way. Try it Folks 🙂

VEGETABLES WITH HERBS AND SPICES

Colorful vegetable dish for 2 persons. As a vegetarian main dish or as an accompaniment to chicken, fish and lean meat!

YOU NEED…….

* 400 g of Vegetables in season (I used scallions, carrots, cabbage, soya chunks, onion, leek and zucchini)
* 1 tablespoon olive oil
* 1 small. scallions
* 125 ml water
* 1/2 pouch New Kitchen Herbs and Spices for Vegetables from Kotanyi
* 3 tablespoons yogurt

HOW TO…….

** Heat oil in large frying pan or wok, sauté onion until glassy, ​​bite-sized cut vegetables. With 125 ml of water and 1/2 pouch of New Kitchen Herbs and Spices for Vegetables from Kotanyi, add 3 tablespoons of yogurt and adjust seasoning if necessary.

BEEF MEAT

BEEF WITH DILL SAUCE

A European way of dill sauce, but my version!
Dill is a (Anethum graveolens) short-lived perennial herb. It is the sole species of the genus Anethum, though classified by some botanists in a related genus as Peucedanum graveolens.
Its seeds, dill seeds are used as a spice, and its fresh leaves, dill, and its dried leaves, dill weed, are used as herbs.

Origins and history
Dill originated in Eastern Europe. Zohary and Hopf remark that “wild and weedy types of dill are widespread in the Mediterranean basin and in West Asia.”
Although several twigs of dill were found in the tomb of Amenhotep II, they report that the earliest archeological evidence for its cultivation comes from late Neolithic lake shore settlements in Switzerland. Traces have been found in Roman ruins in Great Britain.

In Semitic languages it is known by the name of Shubit. The Talmud requires that tithes shall be paid on the seeds, leaves, and stem of dill. The Bible states that the Pharisees were in the habit of paying dill as tithe. Jesus rebuked them for tithing dill but omitting justice, mercy and faithfulness.

Dill Folklore: To the Greeks the presence of dill was an indication of prosperity. In the 8th century, Charlemagne used it at banquets to relieve hiccups and in the Middle Ages it was used in a love potion and was believed to keep witches away.

The name dill is thought to have originated from a Norse or Anglo-Saxon word ‘dylle’ meaning to soothe or lull, the plant having the carminative property of relieving gas. In Sanskrit, this herb is termed as Shatapushpa. The seeds of this herb is also termed as Shatakuppi sompa, Shatapushpi,Sabasige, Badda sompu, Sabasiga, Surva, Soyi, Sowa, Soya in Tamil, Hindi, Telugu, Kannanda, Gujarathi, Hindi, Punjabi etc.

USES:
Fresh and dried dill leaves (sometimes called “dill weed” to distinguish it from dill seed) are used as herbs.
Like caraway, its fernlike leaves are aromatic, and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where sometimes the dill flower is used).
Dill is said to be best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months.
In Vietnam, dill is the important herb in the dish cha ca. Dill seed is used as a spice, with a flavor somewhat similar to caraway, but also resembling that of fresh or dried dill weed. Dill oil can be extracted from the leaves, stems and seeds of the plant. Dill seeds were traditionally used to soothe the stomach after meals.

YOU NEED…….

* 1 1/2 kg beef meat
* 1 bunch fresh Dill
* 500 g green beans
* 40 g Butter
* 1 onion
* 40 g flour
* 1 cup of whipped cream
* 1 cup of sour cream
* a spritz of vinegar
* salt and pepper

FOR BOILING BEEF:

* 1 bunch soup greens
* 1 whole onion
* pepper corns

HOW TO…….

PART1

PART2

* Boil beef with soup greens, onion, pepper corns and salt for seasoning.

* In a casserole cook green beans and dill in salted water then set aside.

* Heat a pan put some butter, add flour stirring constantly until brown. Add whipped cream and sour cream.
Then stirr in the green beans and dill. On a plate arranged the sliced meat and pour the sauce on top. Serve with bread.

ABOUT

PEPPERMINT TEA

This article is about the herb, as peppermint. Peppermint is a hybrid mint. The plant, indigenous to Europe, is now widespread in cultivation throughout all regions of the world. It is found wild occasionally with its parent species.

Peppermint is sometimes regarded as ‘the world’s oldest medicine’, with archaeological evidence placing its use at least as far back as ten thousand years ago.
Peppermint has a high menthol content, and is often used as a flavouring in tea, ice cream, confectionery, chewing gum, and toothpaste. The oil also contains menthone and menthyl esters, particularly menthyl acetate. It is the oldest and most popular flavour of mint-flavoured confectionery. Peppermint can also be found in some shampoos and soaps, which give the hair a minty scent and produce a cooling sensation on the skin.

Peppermint has menthol, as it’s active ingredient. Menthol helps ease diarrhea, headaches and colic in babies. Peppermint also contains B vitamins, calcium, and potassium.
Peppermint essential oil menthol is known to promote digestion and help prevent gallstones. It soothes the stomach lining relieving stomach cramps. The B vitamins in menthol help improve concentration and performance in the brain and nerves.
There are several ways to use peppermint to aid in natural healing of various ailments. Peppermint can be prepared as a tea, to use in baths or drink.
To relieve stomachaches drink one cup of peppermint tea after meals, you can add one quart of tea to a bath to help treat skin ailments. Peppermint tea is also good for sore throats just gargle several times per day.
Peppermint tea has been used throughout the ages and has worked in the past and continues to provide excellent results today.

YOU NEED…….

* a bunch of fresh peppermints
* some boiling water

HOW TO…….

*** Blend mixture fresh peppermint and boiling water for 8 to 10 minutes, then drain.

ABOUT

THE CHIVE (Allium schoenoprasum, Allium fistulosum)

A month is over since the school year began. It is always a wide fantasy for me what to prepare for the kids breakfast. Should not the same as always everyday. Before, this was my hubby’s problem since he starts his day around six o’ clock in the morning at work so I have to take place. Just to try if the kids would eat scrambled eggs with chopped chive, they did.

This was my daughter’s breakfast yesterday with toasted bread and coffee. Just 4 scrambled eggs, salt and pepper and topped with chopped chive. Chives contain many noteworthy flavonoid anti-oxidants, plant fiber, minerals, and vitamins that have proven health benefits and are very low in calories according to studies. Further, it also found to have anti-bacterial, anti-viral, and anti-fungal activities. They said it possess allicin which decreases blood vessel. Thereby bring reduction in the total blood pressure. So meaning it will help me also…lol…

Chives are available year round. I store fresh leaves in a plastic bag and store inside the refrigerator or even freeze them to presserve.I use to Choose young leaves for mild flavor. Larger ones tend to have sharp, strong onion-like flavor. Chives are one of the most sought after ingredients used for flavoring and garnishing recipes in many parts of the world, especially in the French and Mediterranean cuisines.

Chive have more vitamin A than any other allium family member vegetables. They help body protect from lung and oral cavity cancers. They also have some other essential vitamins such as vitamin C and K. In fact, chives are one of the richest sources of vitamin K, slightly more than that of scallions. Furthermore, the leaves are packed with other B-complex vitamins as well as some essential minerals such as copper, iron, manganese, zinc, and calcium. The leafy greens contain several vital vitamins such as pyridoxine, pantothenic acid, niacin, riboflavin, and thiamin in healthy proportions. Healthy Herbs from CHIVE!