歌

産後の血液濃縮のために大量のスープに頼らないでください

No Name Ninja — 2021-10-21T18:05:02+09:00

貧血の新しい母親の中には、スープを飲むことで血液を補給できると考えている人もいるので、強壮剤のスープをたくさん飲みます。実際、1日2〜3杯飲むだけで十分です。魚のスープ、皮なしチキンスープ、赤身の肉のスープなど、水を加えるだけでなく栄養素も取り入れることができるスープ付きの料理をもっと選ぶことができます。また、牛乳の分泌を促進し、授乳產後湯水飲用に行われるようにします。

出産後、家族はさまざまな古い鶏足のスープ、トロッタースープ、脂肪リブのスープを調理します。これらは非常に栄養価が高く、産後の回復に役立ちます。しかし、過度の飲酒は脂っこい感じを引き起こし、食欲に影響を与え、肥満につながる可能性があります。高脂肪ミルクをうまく吸収できず、下痢を起こしやすい赤ちゃんもいます。したがって、母親は、母親と赤ちゃんの栄養ニーズを満たすために、卵ドロップスープ、魚スープ、豆腐スープ、赤身肉スープ、野菜スープ、ヌードルスープ、米スープも適度に飲む必要があります。

肉ではなくスープを飲むのは正しくありません

スープは比較的栄養価が高いですが、その90%以上が水です。肉だけを料理に使うと、本当に珍しいです。スープの栄養素含有量は、肉原料の10%未満です。したがって、母親もスープを飲みながら肉を食べる必要があります!肉なしでスープを飲むと、特に授乳中の母親の場合、栄養に追いつかず、自分でもう少し肉を食べることもできます。

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寶寶出生後，新媽媽會坐月子，坐月子期間需要進補。在很多人的意識裏，補藥需要多喝湯。於是，家裏大大學生小小的保溫瓶集體出動，為新媽媽煮了許多「十全大補湯」。其實，月子喝湯是好的，但是要科學喝湯，這些注意事項請大家看好!不宜在產後大量飲湯很多新...

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is always a little more decadent

No Name Ninja — 2016-05-30T17:03:37+09:00

Traditionally, our family gets together every Christmas Eve for our yuletide meal. Aunties, uncles, children, parents and grandparents all under one roof devouring the spoils of the Christmas season. Then some years ago, my cousins started a new tradition: the Cousins Christmas Dinner, which, unlike the repast that our older relatives create, is always a little more decadent.

There's always good wine, lots of red meat and some manner of foie gras. Last year we bought 120 oysters, which we had to shuck. We're never doing that again. A few years ago we had a massive cote de bouef, on top of a roasted pork belly and a giant pasta pie.

And this year was no different—except someone came up with the idea of a turducken, and the rest, as the saying goes, is family history.

Thanks to good foresight on the part of our youngest cousin G, we got a de-boned chicken and duck from a butcher. And having read and reread Jeffrey Steingarten's account of his search for the authentic turducken in his book It Must Have Been Something I Ate, I decided that it was imperative I make three different stuffings for maximum flavour.

So here it is, our account of our first turducken in pictures. It wasn't as much work as I had imagined it would be (thanks in large part to the already deboned chicken and duck), and the process was wonderfully hilarious and just the thing to put us in the Christmas spirit. Every time I looked at the turducken I just had to laugh, it was ridiculously massive and a miracle that it fit in my oven.

the days of me longing

No Name Ninja — 2016-03-23T18:28:29+09:00

I believe that if you’re a cookbook, this has to be the best time of the year.

Everybody is talking about you (and in my case sometimes talking to you). You’re front and centre in the bookstore. More likely than not, either you or one of your cookbook friends are being wrapped in pretty paper and stuffed warm and snug under a bunch of evergreen branches strung with lights.

Who wouldn’t want to be a cookbook?!

Needless to say I buy a lot of cookbooks throughout the year and the days of me longing for a cookbook for Christmas are long gone. I just buy them for myself whenever I want.

But for those that do not have a cookbook addiction and who do long for Santa to leave a cookbook, or two, under the tree, here’s a list of my favourite cookbooks of the year (note: some of these may not necessarily have been published this year but I discovered them this year).

Canal House Cooks Every Day by Christopher Hirsheimer and Melissa Hamilton .

I’ve been a huge fan of Hamilton and Hirsheimer’s for quite some time. Their cooking oasis at The Canal House is enviable and I love their blog. Their cookbook is a compendium of the sharp, focused dishes they prepare. I’m not sure how others would describe Canal House cooking but to me it’s like elevated comfort food. It’s very simple and clean. In it’s spareness, Canal House food leaves no room for poor ingredients because if the heart isn’t good then the rest of it sure isn’t going to be good either. This is a big book and it’s weight and substance is comforting. It makes me happy to think of all the deliciousness ready to be cooked. I loved this one .

What Katie Ate: Recipes and Other Bits and Pieces by Katie Quinn Davies.

I stalk Katie Quinn Davies’ blog, What Katie Ate, and I’m not ashamed to admit it. As soon as I see a new post up I pounce upon it. As much as I love the recipes and the way she cooks, the visual appeal of her blog feeds the hungry just as well. Her book is an extension of her blog. Her recipes are this perfect cross between stylish but not too fussy (so you don’t have to have an army of elves in the kitchen to actually help you make all this food). More than anything, it’s just pretty to look at and hold cancer chinese medicine.

stuff like pepperoni and extra cheese

No Name Ninja — 2015-01-20T17:00:15+09:00

Homemade pizza with sausage, caramelized onions, crumbled goat cheese and fresh basil. You’ll never get delivery again!

This is a sponsored post on behalf of Fleischmann’s Yeast. All opinions are my own.

Last month, I talked about making pizza for our holiday get-togethers. Pizza is kind of a no-brainer for big events like holiday parties, birthday celebrations and game day.

Everyone loves it, it’s not all that hard to make, and it’s super easy to customize. But it’s also great for cold quiet nights in. Nights when all you want to do is cozy up on the couch with a roaring fire and good book.

Sausage-Pizza-IngredientsMaking your own pizza, whether it’s for a big crowd or just two, can be so much fun! Who needs pre-sliced pepperoni and mushrooms from a can when you can go all out, with crazy good, fresh toppings that are packed full of flavor?

While Eric might top his with plain Jane stuff like pepperoni and extra cheese, I concluded that my personal pizza needed to be extravagant, restaurant-quality good. While it doesn’t take a lot of effort to make your own pizza dough, it also doesn’t take a lot of effort to turn it from something plain Jane to something gourmet.

By adding sausage, caramelized onions, crumbled goat cheese, and bright fresh basil, I feel I’ve created pizza perfection, you guys. Every bite is SO stinkin’ good. Last week, we made a Homemade Stuffed Crust Pizza recipe from Fleischmann’s®. Using string cheese, it couldn’t be easier to make your own!

Yeast for this Sausage Pizza with Caramelized Onions and Goat Cheese. Did you know Fleischmann’s® makes a special Pizza Crust Yeast that’s formulated to make awesome pizza dough? And by awesome, I mean it’s specially formulated to make it easy to roll or press out dough with no snapback, and no rise time needed. It’s even gluten free, so you could use it in gluten free pizza doughs too. How awesome is that?

Who knew making homemade pizza could be so easy? I’m pretty sure once you’ve made your own, you won’t be ordering out any time soon.

order your freekeh online

No Name Ninja — 2014-07-24T12:27:19+09:00

Have I mentioned before that Chris works from home too? Our offices are across from each other and I bother him constantly. I’m pretty much the work-at-home equivalent of that obnoxious person on the other side of your cubicle who will not shut up. As I was getting ready to write this post, I asked Chris, “What is there to say about freekeh? I don’t know what to write elyze.

So yeah, I guess I could go the easy route and make fun of the name. Freekeh! If you go to the grocery store and ask for it, hilarious misunderstands ensue. “Hello, teenage grocery store worker. I need to get freekeh. Can you help?” And then, before you know it, a store manager is escorting you out, while you plead, “I just want to get freekeh! Freekeh!!” and he’s all, “Ma’am, please don’t make a scene.” And when someone asks you not to make a scene, you’ve probably already made a scene. You will never be able to shop at that Piggly Wiggly again! Anyway, all this is to say, maybe you should order your freekeh online.

But no, I’m not going to go the cheap and easy route! (Except that I already did. See paragraph above.) Earlier this year, I said that I’d post more recipes using whole grains and since freekeh is pretty popular right now, I thought I’d tackle that next. But what is freekeh? Well, I’m glad you asked elyze !

To me, freekeh is bulgur’s tastier, more colorfully named whole grain cousin. It’s made from green wheat that’s been roasted, which is what gives it its toasty flavor. It’s high in both protein and fiber and it’s quick and easy to make too–use 2 1/2 cups of water (or broth) for every cup of uncooked freekeh, bring them to a boil in a saucepan, then reduce heat, cover, and simmer for about 20 minutes.

One of the easiest ways to use any whole grain that’s new to you is to put it in a salad. You can really never go wrong with a salad. So that’s what I did here! I made a simple dressing with fresh lemon juice and high-quality olive oil tossed that with the freekeh, fresh zucchini from the farmers market, and pistachios. But you can mix things up with different veggies, nuts, and other add-ins elyze.

what you have on hand

No Name Ninja — 2014-06-18T12:06:25+09:00

If you haven’t heard about monkey bread before, then it’s time you should!
Monkey bread is similar to cinnamon rolls in taste, but is much more fun to snack on! It’s made of a fluffy, soft dough cut into small balls, coated in a cinnamon-sugar mixture, and layered in a Bundt pan. When baked, the sugar turns into a gooey caramel sauce, and since there are more than 60 balls, there are multiple layers of this caramel goodness everywhere. You’ll taste it in every single bite, making this a cinnamon roll lover’s heaven!
The name’s origin, by the way, is unknown. Once you take your first bite, though, you won’t even care!

This monkey bread is the first I’ve ever made, and I was so pleasantly surprised with how amazing it turned out. I was afraid that the sugar would stick to the sides of the pan when I inverted it onto a plate, but it came out smoothly and beautifully. I made pretty much the same dough as in my perfect cinnamon rolls recipe. It’s really not hard once you understand how it’s done! It’s so rewarding, too. Ever since I made the first perfect batch of cinnamon rolls from scratch, I’ve been having constant cravings for them DR Max!

To make the bread, start by making the dough (once again, you can find a step-by-step recipe for a similar dough here). Once the dough has doubled in size for the first time, pat it into an 8 or 9-inch square – it doesn’t need to be exact – and cut it into 64 pieces using an 8×8 grid. Now here’s where the fun starts ;) Using your hands, roll each piece of dough into a ball. Roll the balls in the melted butter, then generously in the cinnamon-sugar mixture. Once coated, place into the pan. This process may sound tedious, but it’s fun and goes by fast, I promise! I use dark brown sugar for the sugar-cinnamon coating mixture for a deeper caramel flavor, but you can use light brown sugar if that’s what you have on hand.

Layer the balls one by one into the pan, keeping in mind that they’ll stick to each other while baking. Since this cake will be flipped once it’s baked, be sure to flatten the top layer by pressing gently to ensure a flat cake bottom. Once you’re done layering the balls in the pan, cover and let it rise for about 45-60 minutes. My bread was ready after exactly 30 minutes in the oven. The top should have a deep brown color and the caramel will bubble all around. I’m warning you, the smell filling your entire house will drive you crazy! :)
When the bread has been out of the oven for 5 minutes, invert it onto a large plate. Don’t wait more than 10 minutes to do this or the caramel will harden and the bread will stick to the pan. If you generously buttered the pan before baking, it should turn out perfect. You’ll be so proud of yourself DR Max!

While taking these photos, my mouth was watering and I just couldn’t wait to bite into this thing! Once I did, there were sparks in the air. It was sticky, gooey, fluffy, and soft with lots of caramel-cinnamon flavor. Have I convinced you yet?

You now have two choices on how to serve the bread: you can either cut into generous pieces as you would a cake, or pull the balls apart by hand like a monkey. You know how I chose to eat it, right DR Max?

the Louvre and Montmartre

No Name Ninja — 2014-06-09T12:10:46+09:00

After our first trip to Paris, we knew we would want to go back. There was so much that we hadn’t gotten to see in the few days we were there, and since we were only a few hours away, we decided to make a second trip. We went over Marc’s November break during our second year living in Angers. We had one night/two days, and we knew exactly what we wanted to do and see before we went. At the top of that list was the Louvre and Montmartre Top notch quality from France
The trip really didn’t start out that well, though. We originally booked a hotel online (I can’t remember the name of it), but when we went to check in, they didn’t have a room for us. So after about an hour of waiting in their lobby, they sent us a few blocks away to another hotel – Hotel Montpensier. Needless to say, I wasn’t very thrilled. The hotel was fine – we were within a reasonable distance from the Louvre and the Opera – but I probably wouldn’t choose to stay there again Translater Hong Kong.

After we sorted all of that out, we took the metro to spend the afternoon in Montmarte. We tried out the walking tour from our Lonely Planet France book, which I downloaded on the Kindle app on my phone. It was pretty cool, but it would have been better if I didn’t have to read the whole time. Next time I do a walking tour, I might look into an audio version. Have you ever done this before hybrid Cloud?

modern techniques

No Name Ninja — 2014-05-28T12:31:43+09:00

Some days don’t you wish you could take off from your hectic work schedules and spend a leisurely day, basking in the sun, stretch your legs out, or lie down on a pristine and serene beach. Smell the ocean, and hear the waves crash, saunter barefoot on a sandy shoreline or dip your toes in cold water. The smell of the salty sea and mouth watering barbecued seafood is what I’m talking about. I’m thinking of beaches in Europe – experience Spain or perhaps a little getaway to Goa in our very own India. A land blessed with splendid scenic beauty, beautiful rivers and lakes, golden beaches and above all that irreplaceable Goan cuisine. Beautiful dishes of Hindu origin, four hundred years of Portuguese colonialism and modern techniques.

The Portuguese actually did a lot for us, in terms of introducing us to new fruits, vegetables, herbs and spices.They gave us potatoes, tomatoes, pineapples, guavas, cashews, papayas, passion fruit, pumpkins, aubergines, cilantro(coriander) and the much loved red chilli. The Portuguese bought goods to India mainly for their own consumption, trade and as a part of their culture. From the routes they discovered, they collected and brought over a host of plants an roots producing luscious fruits and vegetables never heard or seen before. In turn they took from here fruit bearing plants such as mangoes, coconuts and spices to places far as Brazil. And this became the famous spice trade, which enriched the culinary art and economy of various regions. This cross trade had more benefits too. Recipes from different countries were prepared in Goa. Initially with the produce they carried into India from their travels, but also when the stocks were exhausted, they substituted them with local fresh produce, and hence new Goan dishes were created. And so the spices and fruits that came from various parts of the world had a big impact on the eating habits of the Goans, providing them with a rich cuisine, which is a mixture of the east and west.

Goan cooking generally involves liberal amounts of spices, giving the dishes a strange taste and distinctive aroma. The most commonly used spices included cumin, coriander, chillis garlic, vinegar and turmeric. Their food is simple and most of the dishes are chilli hot, spicy and pungent. And goan food is never complete without fish. This marinade is just perfect to make at home, and enjoy the Goan experience. I’ve used Red Snapper Fillets but feel free to use any fish that you like, which is firm and less boney. Can serve it with plain steamed rice, but I think it goes wonderfully with Lemon Rice.

This recipe is always a winner whenever I’ve served it. Try it with prawns or any seafood of choice. I’m updating my dining room furniture this week, so I’m planning to make this fish again this coming weekend and invite some friends over. Prefect dish to compliment my new furniture celebration.

For the fish marinade, blend together all the spices in a chutney grinder, till it forms a smooth paste. Massage it on to the fish and leave for about an hour. For the Lemon Rice, you could use left over rice if you have any or just steam some in salted water and drain. Take a frying pan, and heat the oil, still smoking hot. Add the mustard seeds and when they begin to splutter, add the curry leaves and then the onions. Fry for about 2 minutes and add the rice. Sprinkle the salt n turmeric and mix well. Splash some water for all of it to come together and fry for about 5 minutes more on medium flame. Turn off the heat now, add the lemon juice and coriander and mix well.

For the fish, simply pan fry first with skin side down. When its done and crispy on one side, flip over cook and then serve on a bed of hot lemon rice.

Let loaf cool before slicing

No Name Ninja — 2014-05-21T12:12:58+09:00

The tulips are blooming, the apple trees are in bloom, and Sweetie did a lot of grass mowing today. It had gotten remarkably long. He deserved something good to eat! As you may have guessed if you've read this blog for a while, I'm blessed with a wonderful partner, Sweetie, and he enjoys eating what I cook and bake. One of his favorite breads to bring home from Berkeley when he visits Acme Bread there is the Cranberry Walnut loaf.

I decided to try my hand at that kind of bread. My version is not as dense or dark, so I probably should have added more rye flour, but he loves it and I enjoyed making it.

I looked at quite a few recipes before throwing this one together. The cocoa and molasses add color and flavor and go well with the rye and whole wheat flours. I added the cooked mixed grains because I love the texture that they add, as well as nutrition. The walnut oil is a luxury and can be replaced with regular veggie oil or olive oil, but it goes so well with the walnuts designer sunglasses sale.

I made this in a heavy duty stand mixer, using the dough hook, but ended up kneading it for about 5 additional minutes on a board to make sure there was plenty of gluten development. I kneaded in the walnuts and cranberries after the first rise. I shaped the nut and cranberry laden dough into two football shaped loaves, but they would bake up nice in loaf pans, too.

In a small bowl re-hydrate the yeast in the 1/4 cup lukewarm water. Let sit at least 5 minutes until yeast is foamy.

After yeast is ready, add to the cooled cooked grains in a stand mixer bowl and stir. Let sit 5 minutes.
While yeast mixture is sitting, in a large bowl whisk together the cocoa powder, rye flour, whole wheat flour, bread flour and 1 cup of the all-purpose flour and the salt. Set aside.

To the yeast mixture, add the 1 1/2 cups lukewarm water, molasses and walnut oil. Stir to combine. Set the stand mixer bowl with the yeast mixture on the stand mixer. Using the dough hook, on low speed, add the flour mixture, one cup at a time, to create a shaggy dough. With the mixer running still, add the remaining 1/2 cup all purpose flour a tablespoon at a time. Continue kneading with the machine about 5 minutes, then transfer to a floured board. Using the final 1/2 cup flour, if needed, knead an additional 5 minutes until dough is relatively smooth and silky HealthCabin shipping.

Turn dough in an oiled bowl to coat with oil, then cover and let rise until doubled in bulk, about an hour.

Turn out onto lightly floured board, knock down, and divide in half. Return half the dough to the bowl.

Knead the walnuts and cranberries into the dough and form into a loaf. Repeat with the other half the dough.
Cover with oiled plastic wrap and let rise until doubled, about an hour.

Slash top and bake in preheated 375 degree F oven until loaf is dark golden brown and sounds hollow when tapped on bottom, about 45 minutes.

Let loaf cool before slicing. Will keep on counter, wrapped in a tea towel, a couple of days alexander hera.

Cold leftover French fingerling

No Name Ninja — 2014-05-13T11:38:27+09:00

When it is this hot, it can be difficult to use complete sentences. Everything must be short, easy to blurt out between gulps of cold water.

Today’s favorite snacks for hot weather, consumed while sitting in front of the fan:
One spoonful of cold unsalted natural peanut butter Cold leftover French fingerling and German Butterball potatoes with mint, dill, apple cider vinegar, olive oil, salt, and pepper

Newest favorite hot-weather activity: tearing day-old bread into shards, tossing them with olive oil, baking them for ten minutes or until crispy, then tossing them while piping hot with halved garlic cloves, adding chunks of deep crimson and/or green zebra heirloom tomatoes, splashing on balsamic, splashing on olive oil, scattering slivered basil over the top, salting, peppering, letting the whole sit and get juicy for ten or so minutes, removing the garlic cloves, and eating aggressively. But aggressively. This is heirloom tomato-bread salad Office Decoration.

And while we’re on the topic of favorite things—one of my favorite topics, actually—I’d like to share a few others with you. You, dear reader(s), are very courageous to come along with me. You and I may well disagree on some of the items that follow, and it may well get tense and awkward. Or we may agree, but sharing might prove too difficult. And one never knows what I might decide to like next, so we’ll both be constantly on the edge of our seats. But I won’t let that stop me, and you shouldn’t either Suisse Reborn 好用.

And so, favorite things. Because I, like Talking Heads, “dream of cherry pies, candy bars, and chocolate chip cookies”—or at least things in the favorite sweets and desserts category—I begin Part One of this journey with:

-Dark chocolate, preferably between 70 and 85% cocoa mass
-Dark chocolate with whole toasted almonds from A la Petite Fabrique (12, rue Saint-Sabin, 75011 Paris)
-Chausson aux pommes, preferably from Au Levain du Marais (32, rue de Turenne, 75003 Paris, or at the corner of blvd. Beaumarchais and rue du Pasteur-Wagner in the 11th)
-A baton of dark chocolate wedged into the doughy center of a hunk of good baguette
-Graham crackers, slightly soggy with milk chloe sunglasses sale