Chinese food has healthy, well balanced recipes that could very good fit in almost any dietaty regiment.

Examples of Chinese food:

Example 1 of Chinese food is Beef Fried Rice Recipe:

Ingredients of this Chinese food:

- 2 Tbs. soy sauce.
- 1/2 tsp. sugar.
- 1 Tbs. vegetable oil.
- 2 eggs, well beaten.
- 1/2 lb. ground beef.
- 1 medium carrot, finely chopped.
- 1 celery rib, finely chopped.
- 1 scallion, chopped.
- 1 tsp. fresh ginger, minced.
- 1 clove garlic, minced.
- 2 cups cooked rice, cold.

Directions of this Chinese food:

Mix soy sauce, sugar and salt and pepper to taste in a small bowl and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Cook eggs about forty-five seconds, stirring constantly, until eggs are just set. Transfer eggs to a bowl and set aside. Add ground beef and next three ingredients to same pan over medium heat. Sauté about three minutes, stirring often to break up meat, until browned. Stir in ginger and garlic and cook 1 minute. Discard excess fat. Increase heat to high and add rice. Stir-fry about 1 minute, until heated through. Stir in soy sauce mixture and eggs and stir-fry thirty seconds longer.

Per serving:

calories 338, fat 15.7g, 43% calories from fat, cholesterol 133mg, protein 16.8g, carbohydrates 31.0g, fiber 1.6g, sugar 2.5g, sodium 547mg, diet points 8.3.

Example 2 of Chinese food is Classic Chinese Chicken Teriyaki:

Ingredients of this Chinese food:

- 1/4 cup lite soy sauce.
- 3 tbsp prepared spicy brown mustard.
- 1 tbsp firmly packed brown sugar.
- 1/2 tsp ground ginger.
- 1 tbsp sesame seeds.
- 1 sliced thin medium onion.
- 1 cut in half garlic clove.
- 2 tbsp vegetable oil.
- 4 skinned boned chicken breast halves, each about 4 oz.
- 1 spinach and pepper saute (see recip, e for this).

Directions of this Chinese food::

In medium bowl, whisk together soy sauce, mustard, sugar and ginger;
set aside.

In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about four minutes; remove from pan and set aside.

In same skillet, saute onion and garlic in oil until soft, about five minutes, if desired, discard garlic clove halves. Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through.

In the meantime, prepare spinach and pepper saute. To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds. Place sauteed mixture on platter. Garnish with scallion fan.

It started as most ‘ethnic food movements’ do – with small restaurants in the neighborhoods where immigrants settled, diners and lunchrooms and tea rooms opened by those who desired to offer a taste of home to their fellow émigrés. Chinese, Italian, Middle Eastern, Thai – from family run bistros, the cuisine spread as those away the cultures of the ‘neighborhood’ learned of the good food and the word spread. The tardiest ‘new cuisine’ that is spreading like wildfire is Brazilian – a yummy blending of 3 divide cultures that comes jointly in serves and delicacies that aren’t found anyplace else in the Earth.

To understand the brazilian cuisine, one must read a little of its history. The base of Brazilian cuisine is in its aboriginal origins – the foods that sustained the native Brazilians – cassava, yams, fish and meat – but it bears the stamp of two other peoples as well: the Portuguese who came to conquer and stayed, and the African slaves that they brought with them to work the sugar plantations. Brazilian cuisine now is a seamless amalgam of the 3 influences that interweave in a unequalled and entirely Brazilian mode.

The staples of the Brazilian diet are root vegetables, seafood and meat. Manioc, derived from cassava root, is the ‘flour’ of the region, and is consumed in one form or a different at nearly all meal. The bitter cassava root is poisonous in its raw state, but when prepared properly, the cassava root yields farinha and tapioca, bases for a lot serves of the region. The Portuguese influence presents in the rich, sweet egg breads that are served at nearly every meal, and in the seafood dishes that blend ‘fruits de mer’ with coconut and other native fruits and vegetables. The national dish, bobo de camarao is one by these, a delicious mingling of fresh shrimp in a puree of dried shrimp, manioc (cassava) meal, coconut milk and nuts, flavored with a palm oil called dende.

It is the African influence that is most felt, though – as is to be expected of the people who functioned in the kitchens. Pineapple and coconut milk, shredded coconut and palm hearts worked their way into quotidian dishes, flavoring meat, shrimp, fish, vegetables and bread. Brazilian food, unlike the cuisines of many of the surrounding nations, favors the sweet rather than the hot, and more than any other South American cuisine, it carries the savor of tropical island breezes rather than the hot wind of the desert.

The more common components in Brazilian cuisine are cassava, coconut, dende, black beans and rice. Bacalao – salt cod – features in many dishes derived from the Portuguese, but flavored with typical Brazilian insouciance with coconut cream and pistachio nuts it becomes an wholly dissimilar food. It is typical of the Brazilian attitude toward food – an expression of a warm and open people to whom feeding and sharing food is the basis of hospitality. Brazilian cuisine is like its people – all are welcome, all are welcomed and all make their mark – without ever overwhelming the contributions of the other.

Example of Brazilian Cuisine :  Brazilien Cofee Cookies.

Original recipe makes 4 dozenChange Servings:

 1/3 cup shortening.
 1/2 cup packed brown sugar.
 1/2 cup white sugar.
 1 egg.
 1 1/2 teaspoons vanilla extract.
 1 tablespoon milk.
 2 cups all-purpose flour.
 1/2 teaspoon salt.
 1/4 teaspoon baking soda.
 1/4 teaspoon baking powder.
 2 tablespoons instant coffee powder.

Directions

- Preheat oven to 400 degrees F (205 degrees C).
- Line baking sheets with parchment paper.
- Beat the shortening, brown sugar, white sugar, egg, vanilla and milk until fluffy.
- Stir the flour, salt, baking soda, baking powder and instant coffee.
- Add to sugar mixture and mix thoroughly.
- Shape dough in 1 inch balls. If it's too soft, chill it for a while.
- Place balls 2 inches apart on prepared baking sheets.
- Flatten to 1/8 inch thickness with fork or glass dipped in sugar.
- Bake at 400 degrees F (205 degrees CV) for 8 to 10 minutes until lightly browned.

Rice possibly cooked by three ways, each of which needs a different proportion of water. These techniques are boiling, which needs 12 times as much water as rice;  the Japanese process, which needs 5 times as much; and steaming, which requires 2-1/2 times as much. Whichever of these methods is used, however, it should be remembered that the rice grains, when properly cooked, must be entirely and distinct. To give them this form and prevent the rice from having a pasty appearance, this cereal should not be stirred too much in cooking nor should it be cooked too long.

BOILED RICE:

Boiling is about the simplest way.  Properly boiled rice not only forms a valuable dish itself, but is an excellent foundation for other dishes that may be served at any meal. The water in which rice is boiled should not be wasted, as it contains much nutritive material. This water may be utilized in the preparation of soups or sauces, or it may even be used to supply the liquid required in the making of yeast bread.

BOILED RICE (enough to Serve Eight):

1 c. rice ; 3 tsp. Salt;  3 qt. boiling water

Wash the rice carefully and add it to the boiling salted water. Boil quickly until the water starts to look milky because of the starch coming out of the rice into the water or until a grain can be easily crushed between the fingers. Drain the cooked rice through a colander, and then pour cold water over the rice in the colander, so as to wash out the loose starch and leave each grain distinct. Reheat the rice by shaking it over the fire, and serve hot with butter, gravy, or cream or milk and sugar.

JAPANESE METHOD:

Rice prepared by the Japanese method may be used in the equivalent ways as boiled rice. However, unless some use is to be made of the liquid from boiled rice, the Japanese way has the advantage of being a more economical way of cooking this cereal.

JAPANESE METHOD  (Sufficient to Serve Eight)

1 c. rice ; 1-1/2 tsp. Salt; 5 c. boiling water

Wash the rice, add it to the boiling salted water, and boil slowly for fifteen minutes. Then cover the utensil in which the rice is cooking and put it in the oven for fifteen minutes more, in order to vaporise the water more totally and make the grains soft without being mushy. Serve in the same way as boiled rice.

STEAMED RICE:

To steam rice requires more time than either of the preceding cooking methods, but it induces no loss of food material. Then, also, unless the rice is stirred too much while it is steaming, it will have a better appearance than rice cooked by the other techniques. As in the case of boiled rice, steamed rice may be used as the foundation for a diversity of dishes and may be served in any meal.

 STEAMED RICE (enough to Serve Six)

1 c. rice; 1-1/2 tsp. Salt 2-1/2 c. water

Wash the rice carefully and add it to the boiling salted water. Cook it for five minutes and then put it in a double boiler and allow it to cook till it is soft. Keep the cooking utensil covered and do not stir the rice. About one hour will be needed to cook rice in this method. Serve in the equivalent way as boiled rice.

Broccoli salad is a really varied dish that can be made in an infinite diversity of methods. Here is a breakdown of the most common ingredients and dressings.

Ingredients:

The 1st ingredient is of course fresh broccoli. 2 heads will do for an average sized salad. Chop the stem off and cut the flowerettes into bite sized pieces.

Next add some chopped vegetables. The favorites are onion, celery, carrots and cauliflower. Just add as much as you like until it looks like a good mix.

Some people like to add bacon. Fry up 6-8 strips until crispy, drain grease and set aside. Crumble bacon after it's cooled and add to salad precisely prior to serving.

Any type of cheese can be utilised. It can be cubed, crumbled, shredded, or creamed as part of a dressing.

Fruit is often added to these salads, generally raisins. Also popular are grapes, cranberries, chopped apple, mandarin orange pieces, or any dried fruit.

Adding sunflower seeds or nuts to the mix affords the salad a little extra crunch. Almonds, walnuts, cashews and hazelnuts are good examples. Attempt not to chop the nuts too little. Keeping the pieces bigger helps the savour of the nut stand out a little. Toasting the nuts with a little seasoning is an option as good.

If you would rather not chop up any fruit or nuts just add some trail mix to the salad instead.

Dressings:

- The standard dressing for this salad is a basic mayonnaise/vinegar/sugar mix:

1 cup mayonnaise.

1/4 cup vinegar.

1/4 cup sugar.

* Mayonnaise can be mixed with yogurt to lighten it up.

* Flavoured vinegar can be used or substituted with lemon or lime juice.

* Artificial sweetener can be used instead of sugar.

- An oil/vinegar dressing can also be used:

1/2 cup salad oil

1/4 cup vinegar

1/4 cup sugar(optional)

1/2 tsp. salt

* Flavoured cider or wine vinegar is recommended.

* Spices such as celery seed, onion powder, basil, and oregano can be added.

- Your favorite bottled dressing can be used as well. Any creamy or italian style dressing will work fine on a broccoli salad . A good one to try is 3-cheese ranch.

More Stuff:

Here's a few various items that could be added to make your salad something original:

* Any canned vegetable such as peas, corn or beans(black, kidney, garbanzo, waxed, etc.).

* Fresh vegetables such as mushrooms, chives, bean sprouts, green beans, cucumber and bell peppers.

* Seafood can make it interesting: shrimp, scallops, salmon, and calamari are good additions.

The Method:

* Add broccoli flowerettes and any other ingredients you are using to your salad bowl. If you are using crumbled bacon or bacon bits add them just before serving.

* Add your dressing, mix and refrigerate 2-4 hours or overnight.

* Stir salad again before serving.

Healthy meats are excellent for balance of our diet. They are often wrongly discarded food by people wishing to lose weight as they provide protein and minerals iron and zinc.

When meats in advance you buy, you must pay attention to the date of installation package or the date of sale. Regarding conservation, fresh meat can be kept a few days in the refrigerator and are a healthy meats, excluding minced meat, which should be consumed within a few hours preparation otherwise it is not a healthy meats.

As for frozen meat, they can be stored for several months in the freezer and still healthy meats, but once they are thawed, it should be consumed immediately.

Here are some case studies to determine if we have healthy meats or not.

1. Red meat is it a healthy meats?

Disadvantages of red meat beyond its qualities beyond consumption of 1 to 2 times per week, especially if it is industrial, which is the case more than 90% of products consumed. Among other sources of animal protein (eggs from hens, fatty fish, lean fish, white meat) and vegetable proteins (mainly legumes, which are also very cheap), the choice is wide enough to s' without it for those who wish while having a perfectly balanced diet.

And for those who would still be able to eat, there is no problem if you limit yourself to one serving per week, a grass-fed animal, purchased from a good butcher or health food store , considering it as a pleasure food thus emphasizing quality and taste. As for meats, they are consuming more rarely by their high content of salt and nitrates.

2. Halal meat is it a healthy meats and better health meat?

Halal products have become very active in supermarket shelves in recent years. Identity recognition or niche marketing, they are increasingly consumed with a growth of over 10% per year and growing SEO.

This market surging extends even to non-Muslims, since for some halal products are of better quality. And especially meat halal certified, which would have a different taste of meat "ordinary".

3. Processed meats for lunch they are healthy meats?

According to experts, the processed animal flesh for lunch (such as sliced ​​meats sold in plastic containers) are often high in sodium and saved using nitrates.

According to the American Institute of Research against Cancer, this type of food meat is linked to an increased risk of colon cancer. However, if you like a good turkey sandwich, there are free versions available without salt and nitrate in several stores of organic products. Try to toast fresh meat in your sandwich.

If you are pregnant, it is important not to eat a sandwich containing meat processed unless these were heated to 70 ° C (with sandwich). According to experts, eating processed food can make you catch listeriosis. Miscarriage, premature birth, infections, and even the end of life the baby can occur during childbirth a woman with listeriosis.

4. The white meat is it a healthy meats?

Firstly, it seems worth noting that red meat and white meat differ in their color only because of the amount of myoglobin which is close to the hemoglobin protein found in muscles of the animal.

It is then good to note that red meat and white meat contain as much protein but also iron one than the other and are often advised to eat more white meat than red meat because it accoutrerait risks colon or intestine.

But often it includes white rather than red meat in diets because they are less fat and less calories but still it is not really advise to ban red meat, the ideal is to consume time time because they also have beneficial effects on the body at the level of vitamins.

Denmark food is a food based on organic products, natural, seasonal products, but also high quality products. Denmark food which generally consist of potatoes, black bread, sausage, beef and products derived from the sea.

Example of Denmark food:

Example 1 of Denmark food is Fiskefrikadeller or cod croquettes Norge Danish:

Delicious little cakes, a staple of the Denmark food, a recipe to eat fish for children.

Ingredients of this Denmark food:

- 500g of cod in Norway.
- 1 egg.
- 1 tablespoon cornstarch.
 - 2 teaspoon Dijon mustard.
- 1, 5 dl fresh 9% fat cream.
- Zest of one lemon.
- From fresh dill
- 30 g of butter for the remoulade.
- 2 carrots.
- 6 pickles.
- 1 apple.
- 2 tablespoon of mayonnaise.
- 2 tablespoons of Greek yoghurt.
- 2 teaspoon Dijon mustard.
- 1/4 teaspoon curry.
- 1 teaspoon lemon juice.

Training of this Denmark food:

- For the fish cakes in Norway:

Cut the cod into large cubes, pour into the food processor bowl with all other ingredients (except dill), mix to obtain a homogeneous filling, add chopped dill last (if you mix your biscuits will be a little green ). Salt and pepper. You can also use your blender bowl. Heat a pan with butter and place the patties. you can achieve with a tablespoon or use small pastry rings that you put in the pan to give a more rounded shape to your kibble. Cook over low heat for nicely browned then turn them gently.

- For the remoulade:

Peel and grate the carrots, add pickles (or 1 teaspoon capers). Mix in a bowl with a fork mayonnaise, yogurt, mustard, curry powder, lemon juice. Stir this mixture to the vegetables. Grate the apple without removing the skin and add to the remoulade. Salt and pepper. Serve with remoulade fiskefrikadeller of chopped dill and new potatoes steamed.

Example 2 of Denmark food is Madeira sauce fruit salad:

Ingredients of this Denmark food (4 people):

- 250 g strawberries, hulled and washed.
- 1 apple, peeled knife, cored and diced.
- 125 g of black grapes, halved and seeded.
- 2 tablespoon chopped walnuts.
- 1 pear, peeled, cored and chopped.
- 125 g of pitted cherries.
- 1 banana, thinly sliced.

For the sauce: 2 eggs + 3 yolks, 60 g sugar, 2 tsp. tablespoons of Madeira.

Preparation of this Denmark food:

In a bowl, toss the fruit and nuts. To 1 hour in the refrigerator.

In a medium bowl not fearing the heat, beat the eggs and yolks with a metal or electric whisk until the mixture is light. Constantly add sugar and Madeira beating constantly.

Put the dish in a pan of simmering water on low heat. Continue beating until the mixture is thick and make the ribbon when the whip raised.

Pour this sauce over the fruit mixture and nuts. Serve immediately.

Example 3 of Denmark food is Danish with ricotta:

Preparation time: 25 min.
Cooking time: 20 min.
Servings: 8.

Ingredients of this Denmark food:

- 2 eggs.
- 15 ml (1 tablespoon) of water.
- 250 ml (1 cup) ricotta cheese, drained slightly.
- 60 ml (¼ cup) sugar.
- 5 ml (1 teaspoon) of grated orange rind.
- 2 crusts 200 g each puff pastry, thawed.

Preparation of this Denmark food:

- Place rack in center of oven.
- Preheat oven to 200 ° C (400 ° F).
- Line with parchment paper a large baking sheet 43 x 30 cm (17 x 12 inches) or two pe-tites.
- In a bowl, mix one egg with water. Book gilding.
- In another bowl, combine cheese, sugar, one egg and orange zest with a whisk. Book.
- On a floured surface, roll dough into two squares of 25 cm (10 in.).
- Cut each square into four squares of 12 cm (5 inches).
- For each Danish, lightly brush the edges of the dough gilding.
- Fill the center with about 30 ml (2 tbsp) of the cheese mixture.
- Fold dough two opposite ends toward the center on the other one.
- Divide the Danish on the plate spacing.
- Brush with gilding.
- Bake for about 20 minutes or until the pastry is golden brown (if you have two plates, a cook at a time).
- Let cool on baking sheet.

Tip: To prepare this Denmark food you can buy the dough already lowered (round or square) sold in rolls in the frozen section of some grocery stores.

Russian foods cuisine, which is inseparable from understanding the Russian festivals, is a most colorful cuisine in the world.

Despite all the changes brought by the foreign food, the basis of Russian foods was not affected during the centuries. It has preserved the typical national traits - régalade abundance and diversity of the table, the love for the consumption of bread, pancakes, pies, cachas, the originality of the first cold liquid dishes and dishes hot.

Examples of Russian foods:

Example 1 of Russian foods is Russian traditional meals:

The traditional Russian foods are always an opportunity to get the family together around a gourmet feast consisting of a Entries , a Main course and a Dessert.

Entries for a traditional Russian foods:

One can not imagine a traditional Russian meal without a good hearty soup. Russian soup is different from what we can taste it elsewhere as long cooked over low heat which tends to enhance the flavors.

Main dish of traditional Russian foods:

The traditional Russian meal is accompanied by a hearty dish with sauce, usually accompanied by good bread or potatoes boiled.

Dessert for a traditional Russian foods:

In a traditional Russian meals, cheese occupies an important place in the dessert. We can serve a cheesecake or syrnikie, kind of cheese balls.

We can also prepare baked apples, it's light after a traditional meal that usually wants consistent. No cinnamon or spices, the only added sugar.

Example 2 of Russian foods is Russian salad:

Ingredients of this Russian foods:

- 2 large potatoes.
- 3 carrots.
- 4 eggs.
- 1 small can of green olives.
- 1 can of tuna in brine.
- 2 red peppers.
- Mayonnaise.
- Salt and pepper.

Material needed this Russian foods:

- Pan 1.
- Knife 1.
- 1 bowl.

Preparation of this Russian foods:

- Cook the potatoes and carrots.
- Peel them and cut them into cubes.
- Heat the eggs and they are hard to peel them.
- Cut the peppers into strips.
- In a bowl, mix the potatoes, carrots, hard boiled eggs, olives, peppers and tuna with mayonnaise.
- Book in the refrigerator.

Example 3 of Russian foods is Koulibiac salmon:

An easy recipe for maximum effect. It can be served hot entry on holidays or as a main dish for 8 people. It can be prepared the day before.

Ingredients of this Russian foods for 8 people:

- 700 g of pure butter puff pastry.
- 800 g fresh salmon.
- 1 liter of bouillon.
- 150 g of rice.
- 300 g spinach washed and chopped.
- 5 + 2 egg yolks.
- 2 tablespoons cream.
- 1 lemon.
- 1 tablespoon of milk.
- Salt and pepper.

To serve this Russian foods:

- 300 g cream.
- 1 tablespoon chopped herbs (including dill).

Preparation of this Russian foods:

Dip the salmon in the cold broth and bring to small tremors and poach for 15 minutes. Drain it. Throw the rice in the broth (after salmon) and cook for 20 minutes. Harden 4 eggs. Dip the spinach in a pot of boiling salted water. It is 7 minutes back to the boil and then drain well.

Remove skin and bones from salmon. Cut into small pieces. Mix them in a large bowl with rice, spinach, sour cream, 2 egg yolks, lemon juice, salt and pepper. Shell them boiled eggs.

Turn the oven to gas mark 6 or 200 ° c. Oil a baking sheet. Roll out half the dough into a rectangle 35 cm long and 18 cm wide. Place on the baking sheet. Have some of the above preparation salmon leaving a free space of 2 cm around the edge. Align the hard-boiled eggs in the middle by pushing slightly. Cover with the remaining mixture. Spread the other half of the dough to the same dimensions. Break the last egg, separate the yolk from the white. Brush the free edges of the first rectangle with a brush dipped in egg white. Place above the other rectangle, pinch the edges to be welded. Incise the edges with a knife. Brush the koulibiac brush with beaten egg yolk with milk. Incise slightly top. Bake and cook for 45 minutes.

Just before serving this Russian foods, heat the cream in a saucepan without boiling. Salt and pepper. Add the herbs out of the fire. Koulibiak Serve sliced ​​on a serving plate and present the cream part on the side.

Is designated by the word fondue recipes, all recipes that can be enjoyed in the same way (by dipping a food planted at the end of a pike in a pan placed in the middle of the table).
Thus he is melted and Asian including Chinese fondue recipes , fondue recipes Burgundy, consisting of beef cubes dipped in boiling oil and eaten with a set of sauces (mustard, ketchup, tartar, Burgundy, mayonnaise, etc.)

Some examples of fondue recipes:

1. Fondue Recipes Vegetarian 

Ingredients:

1 clove 1 medium onion 1 tsp. tablespoons olive oil 3 cups tomato sauce 1 carrot 1 stalk celery 1/2 leek 1 tsp. tsp fresh oregano, chopped 1 bay leaf 1 tsp. tsp pepper Italian sugar to taste salt to taste.

Preparation of this fondue recipes:

- Saute garlic and onion in olive oil.
- Add remaining ingredients and bring to a boil.
- Simmer over medium heat for 30 minutes. Place in a blender and season.
- Use this broth to cook vegetables for dipping bread with tomatoes.

2. Fondue recipes flavor Banania: 

It is a fondue that nappera a cake, ice cream, fruit, etc..

Ingredients

Proportions: 65 CL sauce

- 50 CL skim milk
- 15 CL cream
- 6 tablespoons Banania.
- 1 egg

Method of preparation:

Preparation time: 5 minutes> Cooking time: 15 minutes> Ready in: 20 minutes

Mix skim milk 50 CL and 15 CL of cream in a saucepan. Heat and add 6 tbsp Banania (You can add cinnamon or vanilla when cooking). Boil.
Once off the heat, add the egg yolk, then re-heat gently, stirring until a thick consistency.
Remove from heat.

3. Nutella fondue recipes: 

Ingredients (for 6 persons):

- 1 jar of Nutella 750 gr.
- 3 apples.
- 3 very ripe bananas.
- 1 punnet of strawberries.
- 1 package chamalows.
- Bun or cake to soak (cake, pancakes, waffles ..).
- Grated coconut.

Training

Start by cutting the fruit and cake into chunks and put them in containers. Put the grated coconut in a bowl.
Lay it all on the table.
Take Nutella and melt it in a small pot temperature not to burn
Once the liquid is Nutella, invite your guests to sit around the table.
Each guest will sting a piece of fruit or a piece of cake and dip in melted Nutella. Most lovers can then dip their picnic in the grated coconut.

4. Tomato Cheese fondue recipes: 

Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients (for 4 people):

- 800 grams of fat cheese.
- 1 can of peeled tomatoes or fresh.
- 1/2 can of tomato paste.
- 2 onions and 6 cloves of garlic.

- 16 potatoes in their skins

Preparation of the recipe:

In a cast iron pot, saute onions and garlic in a minimum of vegetable fat.

Add the peeled tomatoes or fresh.

Add the tomato paste.

Season with salt, pepper and broth.

Result = a good tomato sauce.

Add the grated cheese.

Melt over low heat while stirring often to bottom. A nice shot of pepper!

Meanwhile cook the potatoes in their skins.

Each cut a potato into small pieces on his plate and covered with a tomato fondue pocket.

Menus Tips fondue recipes 

- Before the fondue recipes:

A ham with a light and crunchy salad make a perfect entry.

- After the fondue recipes:

A light dessert, and a sorbet or fresh fruit salad to conclude in style.

The lamb meat is quite fatty, the sheep is more.
Rich in saturated fatty acids, the fat is hard at normal temperature and freezes very quickly after being cooked. It is advantageous to eliminate, to discard fat cooking and to leave as much as possible to the edge of the plate. The lamb is very low in iron.

You can prepare several Lamb shank recipes, these recipes are easy,delicious and require little time.

Examples of lamb shank recipes:

1. Lamb shank recipes example 1 is Lamb shank casserole:

Steps to prepare this lamb shank recipes:

- Fry the lamb shank in a little olive oil.
- Meanwhile cut the carrots into pieces, chop the onion and crush the - coriander and pepper.
- Mix the spices in a bowl.
- Dilute in 50cl pot of boiling water and add the tomato paste.
- When the hock is golden add the shallots and carrots.
- Pour the mixture of spices and honey and coat.
- Cook Lamb shank recipes for 5 min.
- Pour the broth and simmer over low heat, covered for at least 1:30.

2. Lamb shank recipes example 2 is Lamb shanks in the oven:

- Wash, dry and chop the herbs. Mix with 4 tablespoons of olive oil, salt and pepper.
- Brush the legs with this mixture and marinate 2 hours. Preheat oven to 220 ° C.
- Peel the garlic and chop finely. Oil a pan and put some hocks. Sprinkle with garlic and orange zest and lemon.
- Bake for about 1/2 hour, basting regularly with the hocks juices.
- Meanwhile wash the peppers, cut them in half and remove the seeds and white membranes.
- Finely chop the rest. After 30 minutes of cooking add the peppers, tomatoes and onions in the pan. Pour the white wine and broth.
- Continue to cook for 30-45 minutes. Adjust the seasoning, sprinkle with chopped parsley and serve these Lamb shank recipes.

3. Lamb shank recipes example 3 is Lamb shank with green beans:

Steps to prepare this lamb shank recipes:

- The day before, prepare the hock remove skin and fatty parts. Clean vegetables and expand into small dice. Prepare a marinade with red wine, vegetables, shallots, garlic, bay leaf, cloves, salt and pepper, and let it marinate the meat overnight in the refrigerator.
- The next day, wipe the meat, let it fry in oil in a pan and pour over the marinade. Do then bake in a hot oven (gas mark 3) about 45 minutes, basting regularly.
- Taper beans, cook in salted boiling water, then rinse them under cold water.
- Remove the outer leaves of endive, remove the bitter part and carefully cut the leaves into thin slices.
- Mix green beans and endive with two-thirds of the leaf mustard sauce. Arrange salad on serving dish.
- Remove the meat from the oven, cut into thin slices and perk it on the salad.
- Boil down the cooking juice, stir gently to the rest of the mustard sauce and pour-in the meat before serving these Lamb shank recipes.

Lamb is a rather fatty meat. However, some songs are more or less rich in fat such as leg and square.
However, its protein content is high. This flesh, rich in vitamin B12 and zinc, helps fight against the osteoporosis while strengthening the immune system.

The chicken is becoming a great source of protein that can turn the fight against infection by the formation of antibodies. In fact, a portion of 100 g of raw chicken breast without skin contains 23 grams of protein, and a serving of roast chicken, 33 g. In addition, the chicken protein are high in amino acids, essential elements for growth, maintenance and repair of tissues.

In this article I will show you quick chicken recipes, simple and delicious.

Quick chicken recipes 1 : Chicken in sweet and sour salad. 

Perfect served as a starter, this salad is perfect for a cold buffet. Deliciously creamy, it is topped with mayonnaise mixed with yogurt, making it less calories while preserving its flavor. This is ginger, mixed with the fruit topping and crunchy vegetables, which gives it its character.

Quick chicken recipes 2 : Spicy Chicken. 

To prepare this quick chicken recipes we need : Two chicken breasts, olive oil, 1 onion, flour, poultry seasoning, curry, milk.

- Saute onion in hot oil. Cook the chicken.

- Add flour and spices to coat the chicken pieces, stir a few moments.

- Cover with milk and simmer over low heat so that the sauce thickens.

- Serve this quick chicken recipes with rice.

Quick chicken recipes 3 : Creamy pasta with chicken and basil. 

Quick to prepare and delicious dish. The chicken and sauce are prepared in as little time as it takes to cook the pasta. If you like good creamy pasta, use more cream or less pasta! Leftovers do not warm up very well, so it is best to eat it all in one meal. As you test this quick chicken recipes!

Enjoy!

Quick chicken recipes 4 : Juicy chicken with garlic sauteed vegetables. 

Steps to prepare this quick chicken recipes :

- Preheat oven to 350 ° F (180 ° C) or 320 ° F (160 ° C) for convection ovens, and cook the chicken   according to package directions.

- In a large saucepan, boil water to boil for the egg noodles.

- About 15 minutes before the end of cooking the chicken, heat the canola oil in a large skillet or wok and  salute the mushrooms until browned.

- Add broccoli, onion and carrot. Cook over high heat for about 5 minutes.

- Cook the egg noodles according to package directions. Once cooked, drain and reserve noodles.

- Remove chicken from oven, let cool for a minute, then open the bag by cutting and transfer contents to a plate.

- Place the chicken breasts on a board and cut diagonally. Pour the juice of garlic flat on vegetables.

- Add the cooked vegetable mixture to the pan and stir to combine noodles.

- Season with sesame oil (if applicable) and lime juice.
  
- Serve the stir-fry with chicken slices and sprinkled with green onion and sesame seeds.

These quick chicken recipes 1 : are simple, delicious and I invite you to prepare at home.

Eating Healthy main meals is not complicated and it takes a lot of time here I will present examples of healthy meals.

1. Recipe for organic and healthy main meals:

The recipe is called bio good for health, for the simple reason that it has been checked by an expert in nutrition. The ingredients used in their preparation, we come directly from the garden. Dairy and dairy products are plants such as rice milk or soy milk.

2. Healthy main meals for picnic:

There are so many other more healthy to put in the basket to get all the nutrients foods: fruits and vegetables for vitamins, eggs, fish and meats for protein, dairy for minerals of grains and legumes for carbohydrate and ... water!

3. Simple Healthy main meals schedules:

- Healthy main meals for Breakfast:

Protein should be included at every food of the day and breakfast is no exception. Be sure to include organic eggs, cottage cheese coarse, raw nut butter or smoked fish as one component of your healthy breakfast. Carbohydrates should also be included in the form of oatmeal, sprouted grain bread, fruit and / or vegetables.

- Healthy main meals for Lunch:

An easy way to ensure that you always have a healthy protein available for lunch is to pack leftovers from dinner the night before. The hamburger leftovers, chicken legs or wild fish are all great to include in a salad or vegetables.

- Healthy main meals for Dinner:

You can really get creative for food in dinner. Look for recipes that are quick and easy and modify them with your own healthy ingredients needs. Again, do not forget to include protein and carbohydrates.

4. Organize a balanced Healthy main meals:

A simple method to a good start in the choice of menus is to check if it contains:
- A protein food: meat, fish, egg or
- A dairy product or dairy cheese
- Crudity or a green vegetable: raw vegetable, or cooked fruit
- A fats: butter or oil in the pan to flavor your salad.

A good Healthy main meals should be both balanced and varied, you can calculate the calories, carbohydrates, fat, protein you consume during a meal or a whole day. Small, medium or large appetite, select the right amounts, an application to avoid imbalances and deficiencies.

  

Aborigines who were the first inhabitants living in an area before setters arrived! Those of us who are overweight may lose weight by eating ,Aboriginal food, the way they do. Aborigines do not need diets and diet books.

The Aboriginal food of First Nations was balanced. It provided to them everything they needed for their bodies and minds develop harmoniously. The power of indigenous peoples was rich in animal protein, nutrients and "good fats" (omega-3 fatty acids). Aboriginal food contains little animal fat (saturated fat), sugar and salt, which increases the risk of heart disease, diabetes and other chronic diseases. 

Indigenous people were healthier when their Aboriginal food came from the earth. They eat healthy foods and actively devoted to agriculture, fishing, gathering and hunting.

Today, Combining Aboriginal food, the local fish, wild game , green vegetables, berries and nuts nutritious food market can be more convenient and healthier than the fact consume only food market. This kind of diet will reduce your risk of diabetes, heart disease and cancer.

Aboriginal food remains today among Cubans. In Cuba, Columbus and sailors who came with him for the first time tasted the taste of maize, cassava, peanuts, sweet potatoes, pumpkin, peppers and fruits soursop, pineapple, star apple, sapodilla plum, guava.

Aboriginal food plants:

Aboriginal peoples in Canada practiced subsistence farming before the arrival of Europeans in southern Ontario and in the lowlands of the St. Lawrence. They grew corn, beans and squash, and sunflowers, tobacco and probably the artichoke. In Canada, more than 500 species of wild plants used as food for natives. Some of these species are also those that we eat today: root vegetables and green vegetables, fruits, nuts, seeds and MUSHROOMS. Many wild plants gave more than one type of food. Nowadays, maple syrup, wild rice and many wild fruits are enjoyed by locals and other non-aboriginal Canadians.

Aboriginal food constitute a heritage that must be preserved and improved.

It is no surprise: Diabetes and diabetes related disorders are stored on an upswing. I am penning this article to discuss all good info essential to obtain proper endocrine system health. Potassium rich foods, the industry extremely important nutrient namely which is one that's easily met, but people rarely realize it isn't getting enough. 

One of the main reasons for high potassium levels is due to poor kidney function. Of course, eating better potassium rich foods might cause blood levels to go up. Certain prescribed medications will also be a culprit. Why? Many medications could potentially cause the kidneys to function improperly. Blood loss, kidney stones, prostate problems, and dehydration could also cause kidney problems or perhaps kidney failure. 

Those are definitely the worst issues that can take place, exactly what are a few of the items that can take place after you do incorporate potassium rich foods for your diet? Well, overall you may be ok with yourself. You will also manage to target for durations, that is huge for students or someone that works regular. potassium rich foods must be section of everyone's diet so if you're lacking potassium in your daily diet, below you will see some foods that happen to be considered potassium rich foods, to desire to incorporate them in your diet. Many people understand that bananas are potassium rich foods, yet it's less commonly known that we now have a number of other foods loaded with potassium at the same time. Fruits including papaya, oranges, kiwi, cantaloupe, honeydew, raisins, and all of dried fruits are perfect reasons for potassium. 

Many vegetables including tomatoes, potatoes, avocadoes, leafy greens, asparagus, and sweet potatoes have high degrees of potassium. In addition to these vegatables and fruits, there are numerous types of potassium within popular proteins like beef, salmon, poultry, lima beans, peanuts, and sunflower seeds. Fruits and vegetables are a crucial part associated with a diet but those who get their health seriously needs to be sure they may be getting adequate daily doses of potassium likewise.

Without enough potassium, our body may fall victim to muscle spasms, irregular heartbeat, headaches, fatigue, much worse conditions like diabetes and heart failure. In order to keep your whole body running strong, make sure to balance your diet plan well and will include several potassium rich foods with your life. It may be easier than you believe to make this happen - all you have to do is notice what foods consumed frequently and discover some places where it's fine to use or switch a potassium rich foods. Below are several potassium rich foods of the main high potassium vegetables and fruits. Fruit and vegetables offer the highest volume of potassium of the food type. The only other notable method to obtain potassium is milk products. Dairy even offers the advantage of being full of calcium and really should be included daily in what you eat, but be sure you choose low-fat dairy options.

Eating potassium-rich foods including bananas tomatoes and orange juice will help prevent osteoporosis for postmenopausal women by decreasing calcium losses, in line with a UCSF study. In postmenopausal women the consumption of excessive salt is shown to raise the amount of bone minerals excreted through urine, although salt will not often effect younger ladies or men similarly.

The recommended daily average of potassium is 3,500 mg daily for any healthy adult. However, your doctor may need you to definitely consume essentially depending on your physical and disease. Before making an essential alteration of what you eat, you must consult your physician in case you are on any medications as being the changes will make a change the way your medications work. Potassium rich foods like bananas are the most recognized "master legs", its content has many potassium may help you stretch your calves preventing leg cramps. Second on the "legs master" will be the celery, it possesses a multitude of glial nature of calcium carbonate, easily absorbed, calcium could possibly be important to add the legs, but additionally to avoid lower body edema. 

There are many benefits to adding potassium rich foods for your diet, however have you any idea how are you affected when you have an absence of potassium? This is an issue that lots of people don't even think about yet it is certainly something which you should be aware about. If you do not use a great deal of foods loaded with potassium in your daily diet, you could potentially end up getting Hypokalemia or perhaps heart and all around health problems. Heart failure together with strokes have been shown be somewhat by an absence of potassium rich foods into their victim's diets.

Aim to enhance your potassium via your diet program with potassium rich foods as a way to improve your health. It's also important to incorporate walking along with a good work out program to your daily routine (consult with your personal doctor before you begin any exercises).