歌

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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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.

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.

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.

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.