Mimi Goodies – Cooking healthy

This is my first video here so pardon if you find any issues with my skills suggestions and comments are welcome. This is a semi-home style quick and easy Mongolian Hot Pot. All the preparation was put into cleaning and chopping the veggies and meat. The soup base as you can see it very easy to put together. Ingredients store-bought instant hot pot soup base garlic cloves (as much as you like) ginger slices green onions chicken broth water add your favorite meats & veggies Visit my HP and Blog khatiyakorner.wordpress.com http Khmer Music: Don’t Give Me Pain by Meas Sophear

Ching’s Chinese Food in Minutes www.chinghehuang.com itunes.apple.com www.amazon.co.uk Spicy Sichuan aubergine This spicy dish is a winter favourite bursting with heat and flavour and has a delicate savoury tang from the black rice vinegar Spicy Sichuan aubergine Preptime:10 minutes, cooking: 12 minutes This spicy dish, also known as Yu Shiang Cie Tze, is bursting with heat and flavour and has a delicate savoury tang from the black rice vinegar. This is definitely a winter favourite. serves 2-4 to share groundnut oil for deep-frying 1 large aubergine, sliced lengthways into 2cm/æ inch wide x 4cm/1* inch long, chunky batons 2 garlic cloves, finely chopped 2.5cm/1 inch piece of fresh root ginger, peeled and finely chopped 1 medium red chilli, with seeds, sliced into rings 2 tablespoons chilli bean paste 200ml/7fl oz hot vegetable stock 1 tablespoon light soy sauce 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar 2 pinches of brown sugar 1 tablespoon cornflour blended with 2 tablespoons cold water 1 spring onion, finely chopped egg-fried rice to serve 1. Heat a wok over a high heat, then fill the wok to one-third of its depth with groundnut oil. Heat the oil to 180ºC/350º For until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface. 2. Pat the aubergine dry and, using tongs, lower each piece into the oil and deep-fry for 3 minutes until slightly golden, the skin slightly wrinkled and the flesh soft but still retaining its shape …

Recipe for slow roasting tomatoes. Great for Pastas and Salads For more simple & delicious recipes visit Yummeo @ Yummeo.net Ingredients: Tomatoes, Extra Virgin Olive Oil, Rosemary, Basil, Thyme, Garlic Directions: 1)Preheat your oven to 250 2)Slice your tomatoes in half 3)Place them in a bowl and combine with EVOO, Rosemary, Basil, Thyme 4) Place tomatoes on a baking sheet and scatter garlic cloves in their skin around the sheet. 5)Cook for 4 to 9 hours 6)Serve it!

Jack Scalfani makes a rock solid amazing vegetarian dish that all can enjoy. BE SURE TO SUBSCRIBE TO THIS CHANNEL. IT’S FREE. BE SURE TO SUBSCRIBE TO HIS OTHER CHANNEL JACK ON THE GO youtube.com here is the recipe. 2 tablespoons olive oil 1 onion, chopped 2 carrots, peeled, thinly sliced 1 red bell pepper, seeded, chopped 3 large jalapeño chilies, seeded, minced (about 4 1/2 tablespoons) 1 28-ounce can crushed tomatoes with added puree 3 cups water 2 15-ounce cans black beans, rinsed, drained 2 15-ounce cans kidney beans, rinsed, drained 5 garlic cloves, minced 2 tablespoons chili powder 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1/2 teaspoon ground cinnamon Directions: Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add onion, carrots, red bell pepper, and jalapeños and sauté until onion and carrots are almost tender, about 8 minutes. Add tomatoes, 3 cups water, beans, white wine vinegar, garlic, and spices. Bring to boil. Reduce heat to medium-high and cook, uncovered, until mixture thickens, stirring often, about 20 minutes. Ladle chili into bowls and serve.

Some kids like to help you cook in the kitchen but they don’t understand the ingredients, especially the herbs. At first, a kid learning to cook is all about learning to follow directions and doing each step in order. They’re figuring out how to be organized and hopefully how to clean up after themselves. Along the way they also pick up what words like “sift” and “simmer” mean. Plus they learn skills like how to drain noodles through a colander or how to knead bread dough.
It seems like one of the last things they learn is how the ingredients all work together and when they can deviate from the recipe a little. An excellent way for your kids to experiment is with herbs. For more details please go to www.july4-recipes.com. Herbs can make a dish go from so-so to wonderful and if your chef learns about them when they’re young, there’s no telling what great meals they’ll cook for you through the years.
Here are some ideas for getting your kids to play with herbs:
1. Fresh mint is a wonderful herb for kids because it smells so good and there are many different things they can do with it. They can simply put a few sprigs in a glass of water, iced tea, or lemonade for a hint of mint taste. They can chop it up small and put it in their yogurt or ice cream, or include it in muffin batter. Probably the funniest for kids is to make mint ice cubes. They just put small leaves of mint into the ice cube tray, add water, and freeze.
Take your children to a plant nursery in spring and let them smell all the different kinds of mint. It’s a really easy herb to grow – but plant it in a pot because otherwise it will spread through your garden like crazy.
2. Your kids can make herb butter. Put 2 sticks of butter out in a bowl at room temperature to soften. Then add 1 teaspoon of lemon juice, cut up parsley, and some minced garlic cloves. Let the kids mash it all together and then stick it in the fridge. It can be cut into squares and served with warm bread or hot pasta.
The kids can experiment with other herbs in the butter if they smell like they go together and don’t have too strong a smell. You can also login on to www.apples-recipes.com. Rosemary probably wouldn’t be a good candidate as it has a very strong smell.
3. A good place for rosemary is in bread dough, along with sage and parsley. Adding herbs to the bread dough and then kneading it is a fun hands-on experience for kids, and they really get the full effect of the herbs when the bread is baking because the smells are intensified. Ask your kids to tell you which of the herbs they smell from the baking bread.

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Some kids like to help you cook in the kitchen but they don’t understand the ingredients, especially the herbs. At first, a kid learning to cook is all about learning to follow directions and doing each step in order. They’re figuring out how to be organized and hopefully how to clean up after themselves. Along the way they also pick up what words like “sift” and “simmer” mean. Plus they learn skills like how to drain noodles through a colander or how to knead bread dough.
It seems like one of the last things they learn is how the ingredients all work together and when they can deviate from the recipe a little. An excellent way for your kids to experiment is with herbs. For more details please go to www.chef-123.com. Herbs can make a dish go from so-so to wonderful and if your chef learns about them when they’re young, there’s no telling what great meals they’ll cook for you through the years.
Here are some ideas for getting your kids to play with herbs:
1. Fresh mint is a wonderful herb for kids because it smells so good and there are many different things they can do with it. They can simply put a few sprigs in a glass of water, iced tea, or lemonade for a hint of mint taste. They can chop it up small and put it in their yogurt or ice cream, or include it in muffin batter. Probably the funniest for kids is to make mint ice cubes. They just put small leaves of mint into the ice cube tray, add water, and freeze.
Take your children to a plant nursery in spring and let them smell all the different kinds of mint. It’s a really easy herb to grow – but plant it in a pot because otherwise it will spread through your garden like crazy.
2. Your kids can make herb butter. Put 2 sticks of butter out in a bowl at room temperature to soften. Then add 1 teaspoon of lemon juice, cut up parsley, and some minced garlic cloves. Let the kids mash it all together and then stick it in the fridge. It can be cut into squares and served with warm bread or hot pasta.
The kids can experiment with other herbs in the butter if they smell like they go together and don’t have too strong a smell. You can also login on to www.cat-head-biscuit.com. Rosemary probably wouldn’t be a good candidate as it has a very strong smell.
3. A good place for rosemary is in bread dough, along with sage and parsley. Adding herbs to the bread dough and then kneading it is a fun hands-on experience for kids, and they really get the full effect of the herbs when the bread is baking because the smells are intensified. Ask your kids to tell you which of the herbs they smell from the baking bread.

Traditional aioli:

Aioli is traditionally made by grinding garlic cloves in olive oil. It originally comes from Provence, France along the Mediterranean near Italy. There are many varieties that include mixing egg, lemon, and mustard in the aioli. In fact, the old fashion aioli recipes call for egg, olive oil, and garlic. If you have ever made mayonnaise, you see the similarity immediately. Mayonnaise is made primarily from mixing oil and eggs together. So my recipe takes a shortcut. It is difficult to get oil and egg to emulsify. Oil and egg are immiscible – they do not naturally mix. Consequently, you have to emulsify them by whisking both together so they will not separate. Mayonnaise has already been emulsified, and therefore my recipe saves you some time whisking. Try the basic recipe below and then add some other ingredients like basil, Dijon mustard, Italian parsley, chives, and even soy sauce. If you do decide to make the aioli from scratch, start with 1 cup extra virgin olive oil and one egg yolk along with the 1 tablespoon of lemon juice and 2 garlic cloves. Mix in a blender or small food processor until it emulsifies. Add the rest of the ingredients below (orange peel and salt and pepper) and you are ready to go.

Ingredients (5 or 6 servings for fish, olives, etc.):

¾ cup – mayonnaise
1 tablespoon – lemon juice
2 cloves – garlic, minced
1 teaspoon – orange peel
Salt and pepper to taste

Preparation:

Mix all of the ingredients in a bowl and add salt and pepper to taste.

Garlic, mayonnaise, lemon juice and orange peel

It is best to refrigerate and “marinate” overnight to bring the flavors together. But the aioli can be made up to two hours prior to eating. If you do refrigerate overnight, make sure you serve it at room temperature the next day.

Bon appétit!

Ingredients mixed together.

Crock pot recipes are always a hit. This white chicken chili recipe is a great way to prepare chicken in a crock pot. It’s also super for tailgating or a potluck. Following are the ingredients you will need to prepare this crock pot recipe. We are using a Rival crock pot, but any brand will do. To make a crock pot beef or pork crock pot recipe, just substitute those meats (cooked and shredded) for chicken in this recipe. Chicken Chile Verde – Crock Pot Recipes 2 (9.75 ounce) cans shredded chicken 1 1/2 cups fresh or frozen corn 2 (28 oz.) cans green enchilada sauce 1 (15 oz.) can Northern white beans 4 finely chopped garlic cloves 1 small onion, finely chopped 7 ounces Embasa brand salsa verde 7 ounces diced green chiles 1 handful fresh cilantro leaves, washed and chopped Chef Tip: Soak cilantro in a bowl of water first to remove dirt and sediment. Preheat a pan with 2 tablespoons oil. Next add and saute onion, cilantro and garlic about 2 minutes. Add chicken and mix well. Cook another minute. Coat Crock Pot with cooking spray. Add the rest of the ingredients to the crock pot, including the chicken mixture. Stir well. Set on high and cook about four hours. Soften tortillas on cooktop and fill with chile verde mixture. Top with sour cream, shredded cheese and homemade salsa.