Making Pizza Buns

You can buy premade pizza sauce in the grocery store on the aisle with the pasta sauces. You can also buy pasta sauce and use it as pizza sauce. You can also make your own pizza sauce with a can of tomato sauce, a can of tomato paste, garlic, oregano, parsley, onion powder, and basil. Pour the paste and the sauce into a pan and add seasonings to taste. Grated parmesan cheese added to the sauce also adds a great flavor.

Prepare all of the pizza ingredients by opening the packages, browning the meats, and assemble them together. We like to place ours on paper plates for easy clean up after the feast.

Place one half of a hamburger bun on the counter and put a tablespoon of the pizza sauce on top of the bun. Then allow each person to put their favorite toppings on their bun. The buns are put into the toaster oven to broil until the cheese melts after they are assembled. Each bun will take about four minutes to heat thoroughly.

The kids get to make their pizzas exactly like they like them and you get to enjoy the smiles and the laughter while sharing a great bonding experience with your family.

Dinner does not always have to be one meat and two vegetables with a serving of bread. It can be fun, and sometimes it should be fun. You should get the entire family, from youngest to oldest, involved in the dinner making process at times. This gives you the opportunity to educate the children about food choices, safety tips for the kitchen, and allows you to just have some quality bonding time. There is nothing more memorable than the unplanned moments you spend with your loved ones.

Hakka Noodles Recipe

Ingredients:

  • 1 packet (320 gm) dried handmade noodle (any kind of dried noodle will do, if you can get the handmade ones, that would be best. Otherwise, any noodles that tastes good will do.)
  • 150 gm chives, remember to cut into 4 cm length
  • 200 gm of bean sprouts
  • 3 dry bean curd (tofu), cut into strips
  • 100 gm small and dried prawns, chopped into tiny bits
  • 2-3 cloves of chopped garlic
  • 2 eggs, fried into omelette and shredded into thin strips
  • 2 table spoons of olive oil

Seasonings:

Salt and pepper to taste

Method (How to Prepare):

  • Blanch the noodle in boiling water until cooked, then drain and rinse with cold water, and keep aside.
  • Fry the shredded dried tofu until golden. Then set aside.
  • Fry the dried prawns with oil until fragrant and crispy, then set aside.
  • Heat frying pan with little oil, stir-fry the noodle in few portions until dry and fragrant. Dish up.
  • Heat frying pan to sauté garlic, add in the chives, bean sprout, tofu, dried prawns and seasoning and stir well. Pour in a little water, add in the noodle and stir-fry until well mixed. Adjust seasoning to taste.
  • Add in the shredded omelette and serve. 5 servings.

This is a wonderful recipe, adored by both kids, as well as adults. It is a very healthy option for your everyday lunch or dinner. Have fun and enjoy!

Warming Winter Soups and Stews

Sweat the vegetables

Most soups have a base of aromatic vegetables such as carrots, onions, garlic and celery.

Sweating these vegetables out on a medium heat with butter or oil will release aromats and create a base of flavour for your soup.

Stock

Using a home made or good quality fresh stock is always going to give you a better quality soup than using stock cubes or flavour enhancers.

If you don’t have the time or inclination to make your own stock then there are some good quality stocks available form specialty food stores.

Also consider carefully which stock you use for which dish. It is better to use chicken or vegetable stock for light soups and darker stocks such as beef for heartier soups and stews.

Seasoning

Season your ingredients moderately as you go along. This will enhance the flavours of the individual ingredients without making the soup salty.

Use sea salt flakes instead of table salt for a better flavour.

Once the soup is cooked out adjust the seasoning as necessary. Taste the soup add a little salt at a time until the full depth of the ingredients can be tasted.

Such a simple step but so often the difference between flavour-some soups and bland ones.

Consider Texture

Different elements of your dish will need to be cooked differently to produce the desired texture. A carrot for example takes a lot longer to cook than a pea.

Texture comes down to selecting the right ingredients and adding them to the dish at the right time so they are all cooked through at the same time.

Consider from the start if you want a smooth blended soup or one with lots of body and different components.

Add green and leafy veg such as spinach right at the end to avoid it becoming over-cooked.

Croutons, cheeses, crackers, nuts, bean shoots or even pork rinds can be used to add texture and flavour.

Cut to size

Pay attention to the size you are cutting your vegetables and meat. Too big and it may be difficult to eat or take a long time to cook while other components over cook. Too small and it may break down completely.

ChefHire Atelier

We conduct a variety of cooking classes from our East Perth kitchen from raw to seafood, desserts and a number of different cuisines including Korean, Thai, French and Mauritian.

Miso Soup

Timeline:

8th to 12th century:

It was considered to be a luxury food in Japan, and it was only for the noble families or monks.

12th to 16th century:

IT was part of the Samurai’s food source, and was made into the soup base for the first time. Simultaneously, it was available to the general public.

17th to Current:

It has become a well-known food to the Japanese society, and the demand had increased greatly.

Ingredients & Development

What is miso made out of? It is composed of fermented soybean, salt, and Koji. Koji is one of yeast that is similar concept as the yeast for the bread. Additionally, miso can be made from not only soybeans, but also could be made from Rice and Barley as well. For the further information please watch the video from the reference page from our website.

Differences

Miso comes in a variety of forms from white miso, red miso, black miso, and many others. The color of miso is depending on the fermentation time, and the longer the fermentation process, the darker the it will look. Among those different types of miso, white and red miso are the most common used in the Japanese society. White miso is used mostly in the Kansai area, and white miso has shorter fermentation time of 3 months. Conversely, red miso has a longer fermentation time of 3-6 months or longer, and it is mostly used in Kanto area. There is also another common kind of miso, which is called “Awase”, meaning that is a mixture of white & red miso together.

Forms

Through the perfection of miso soup, Japanese manufacturing companies has made it more convenient and easier to the society to enjoy the miso soup. There are two common types: 1) miso paste, 2) instant miso soup.

  1. Miso paste: it normally comes in a paste form, which can be good for soup base, marinating sauce for fish or meat, salad dressing, and dipping sauce. For the miso paste itself, it never goes to spoil, instead the it will keep fermenting.
  2. Instant miso: it has all the ingredients in the package itself such as tofu, seaweed and other garnish. Powder instant miso soup is what you would see at the supermarket the most, but here is another kind called “Freeze Dried miso soup”. This type of miso has more garnish and better taste compared to the powder ones. However the cost is relatively higher, unless you are in Japan, or you will not see these kinds in your local supermarkets.

Reducing Inflammation

A Healthier Diet to Lower Inflammation

In case you’ve been eating a diet high in sugars, then you will soon sense a lot of benefits from the adoption of a diet consisting of foods that reduce inflammation. The following types of foods will help you in this regard: Fruits , Nuts, Leafy green vegetables , Fatty fish , Fresh herbs and spices.

You may attain tremendous anti-inflammatory advantages from cutting out fried foods, sodas, processed carbohydrates and processed meats and incorporating these healthy foods into your daily diet. The fat in fish and nuts is a healthy form which also can help nourish your mind. Fruits and greens feature lots of essential minerals and vitamins that help keep you healthy in general while also fighting inflammation especially. When coupled with taking spices and herbs, which are full of antioxidants, you provide your body exactly what it requires to feel relief from the aches, aches, lack of energy and other indicators of a poor diet.

You’ll Thank Yourself

Adjusting your diet is among the most difficult prospects for many people. Most of us hear about creating New Year’s resolutions which are left a couple of weeks after and fitness center memberships of those trying to enhance their health through exercise heading unused after a couple of trips. You want to do anything is required to make this change occur on your own.

Educate yourself on nourishment on the internet and through publications and eBooks, and also combine forums on health-related sites and programs to get in touch with like-minded folks that will assist you to persevere. Should you will need a gym trainer to keep you on course, then that might be the wisest investment you ever make. The anti-inflammatory added benefits of a nutritious diet will provide you the energy and health to handle your daily life with a vigor which you might not have the ability to envision at the moment. When you’ve got this power to be living the life you always wanted, you will not ever need to return to the way you was.

Reading Food Labels

It’ll Give You the Information You Need To Make Smart Choices

If you are like most people if you do examine food labels the very first thing that you likely listen to is how many calories listed. But calories are really all about circumstance and do not tell the entire story. You have to be paying attention to the serving size these calories are predicated on. A fast glance at the food label of a pint of Ben & Jerry’s ice cream recorded at 270 calories may not seem like very much. But that is not the entire story! The Serving Size is really 1/2 cup and also for 4 servings. This means that you’ll just eliminate consuming 270 calories should you restrict yourself to just 1/4th of the pint. Yes, that also means that one night once you opted to complete a whole pint in once you ate over 1000 calories!

Food Labels Help You Hit Nutritional goals

Many Americans are not getting numerous crucial nutrients that they want. Among the most typical reasons why is simply because plenty of people don’t have any idea what exactly they are eating. As an instance, are you getting enough fiber in your daily diet? Many Americans aren’t. 1 way to change this is to first determine how much fiber you are already eating daily and subsequently adjusting your diet plan so. Begin with assessing the quantity of fiber to the food labels of everything you are already eating. When you’ve figured out exactly what your present average daily consumption is, you may start selecting foods with high fiber content to raise this figure.

Whilst food labels may supply you with lots of the info you want to make healthy food selections, it may frequently be beneficial to utilize an expert to help you ascertain what nutritional targets you need to try for. Why don’t you operate with a free gym trainer and think of a strategy together? If it sounds like something which may assist you.

Glutenfree Diet

Preparation time: 15 minutes

Cooking time: 15 minutes

Yield: 4 servings

What you need

  • 4 4-ounce boneless skinless chicken breasts
  • 8 teaspoons sherry
  • 1/2 teaspoon pepper
  • 2 cups coarsely shredded Parmesan cheese (don’t use canned grated cheese)
  • 1/3 cup gluten-free bread crumbs
  • 4 tablespoons olive oil
  • 1/2 medium onion
  • 1/2 small green pepper
  • 4 plum Roma tomatoes
  • 1/2 teaspoon minced garlic
  • Fresh parsley
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon salt

Instructions

  • On a cutting board and using the meat mallet, pound the thicker portion of each chicken breast to make the thickness of the pieces uniform.
  • Pour the sherry into a shallow bowl.
  • Mix 1/4 teaspoon pepper, the cheese, and bread crumbs together on a sheet of wax paper.
  • Dip each chicken breast in the sherry, moistening both sides.
  • Press the breasts firmly into the cheese mixture, covering both sides of each breast. Set aside while you prepare the salsa.
  • Use a meat mallet to help the cheese adhere to the meat.
  • Chop the onion, green pepper, and tomatoes.
  • Mince the garlic and parsley.
  • In a medium skillet over medium heat, sauté the onion, green pepper, and 1/2 teaspoon garlic in 1 tablespoon of olive oil, stirring frequently, until the vegetables are tender.
  • Stir in the tomatoes, 2 tablespoons parsley, the Italian seasoning, salt, and remaining 1/4 teaspoon pepper.
  • Continue cooking until the mixture is heated through.
  • Preheat a large nonstick skillet over medium-high heat.
  • Add 3 tablespoons oil.
  • Set the breasts in the skillet and cook 5 to 6 minutes per side, until the cheese is light golden and the chicken is cooked through.
  • Remove the breasts from the skillet and set them on paper towels to drain the excess oil.
  • Place the chicken breasts on a serving platter and spoon the tomato salsa over the chicken breasts.

 

Red Tea Detox

Many herbal and chemical formulations have been designed to help the growing number of overweight individuals everywhere, however some of these have turned to be scams as some do not deliver on their promised outcomes. Others have been found to have serious side effects on different individuals thus posing more harm than good. Red tea however, is a natural recipe of available ingredients mixed in certain ratios have been found to work on almost everyone and without any side effects. The tea has been scientifically proven to be safe and its mode of action is by accelerating the metabolic reactions in the body hence burning more fats as the body get replenished with tones of energy.

Benefits of the Red Tea detox formula.

  • There is no change of your normal routine to engage in any strenuous and vigorous exercises in order to lose weight. Many people hate this especially if their weight is way up there, red tea then, is your way out
  • It serves as normal breakfast and does not require additional supplements as the tea itself serves as the source of energy to carry you throughout the entire day.
  • Works fast and is effective, many times we have seen herbal detox formulations being prescribed for an extend time duration for it to work. This is not the case with red tea, body changes are evident within the fast few days and you can lose up to 14 pounds in two weeks.
  • Red tea lacks caffeine and other addictive substances and this makes it perfect for anyone regardless of their age and preferences.
  • The tea has a great taste and it does not leave any bad feeling in the mouth, hence one does not have to worry about the taste
  • The tea also detoxifies the body, meaning that it helps purify the body systems allowing one to have better immunity against disease such as cancer and other conditions
  • Lastly the some of the key ingredients contains phytochemicals that work on the brain to improve its health and fight off stress, these improves the general wellness and lowers the risk of stress triggered behavior such as overeating.

Cardamom

There are different varieties of cardamom, although the smaller green cardamom, elettaria cardamomum, is the one being discussed here. There are other cardamom types, such as black cardamom which, while both are members of the ginger family, bear scant resemblance in flavor. Green cardamom is used for both sweet and savory cooking and baking, while black cardamom with its unique smoky quality, is used only for savory dishes and has developed a following all its own.

Green cardamom pods come from a perennial bush of the ginger family that can grow to up to 12 feet tall. It is native to India, and grows wild in rainforests of southern India and Sri Lanka, at relatively low altitudes. The plant will only flower and fruit in tropical climates. Guatemala is now the largest exporter of cardamom, even more so than India. The plant needs wet soil and heat to grow and bear the little fruits, harvested just before fully ripe and dried, either in the sun, similarly to coffee, or in special drying rooms. The very best dried cardamom pods are pale greenish in color. Each paperlike pod holds approximately 12 to 20 dark brown or black highly aromatic seeds. It is best to buy either whole pods or whole seeds that have been removed from the pod. Pre ground cardamom loses its flavor too easily. Also, the pods themselves have little flavor and commercially it is too easy to grind the whole pod together, thus lowering the price and the quality of the ground spice. Grinding the seeds is simple in a mortar and pestle or a small spice grinder, and one is assured of the quality of the product. Many dishes in India call for whole, unbroken or only slightly crushed pods to be used.

Anyone who has eaten Indian cuisine, or cooked Indian dishes, knows well how often cardamom is an ingredient. It is almost always used in a Garam Masala mixture, often seen as an ingredient in Northern Indian dishes such as rice Biryani, creamed spinach and dhal. There are almost as many variations of Garam Masala as there are households in India. A very simple mixture, and easy to remember is to use whole spices in equal parts of cinnamon, cumin, cardamom, cloves, bay leaf and black pepper. My most often used recipe for Garam Masala is this one below.

Garam Masala

  • 4 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon whole black peppercorns
  • 2 teaspoons cardamom seeds from about 15 pods, measured after removing & discarding husks
  • 3 inches true cinnamon stick
  • 1 teaspoon whole cloves
  • 1 whole nutmeg

In a small pan, roast separately the coriander, cumin, peppercorns, cardamom, cinnamon and cloves. As each starts to turn fragrant, turn onto a plate to cool. Put all the spices together into an electric blender or small coffee mill and grind to a fine powder, then store in a glass jar with an airtight seal.

In addition to its use in savory dishes, cardamom is used extensively in breads and sweets. Cardamom has a lovely flavor and aroma, quite penetrating and strongly aromatic. While it is one of the most expensive spices, very little is needed to impart flavor. An Indian dessert called Gulab Jamun uses the seeds ground in either the little balls of dough before frying, or in their syrup, or both. In northern European countries it is used in Stollen breads as well as many other cakes, pastries and cookies. In some places in the Middle East, cardamom is mixed with green coffee beans and roasted together and ground. Some of these mixtures may have as much as 40 percent cardamom.

There are also white cardamom pods commercially available, and some feel these are superior. In reality, these are no more than bleached pods of the green cardamom. If cardamom is not yet known in your lexicon of spices, search it out in a good quality spice shop and try it out. If it is a total unknown, try it first in a dessert, such as added into cookie dough, to first test out the flavor distinctions. If adventurous, try out a Garam Masala in an Indian dish, or drop a few seeds into your coffee for a treat.

Potato and Egg Salad

Ingredients

  • 5 to 6 potatoes (preferably Idaho potatoes)
  • 2 stalks celery
  • 1 small onion
  • ½ green pepper
  • ¼ cup sweet relish
  • ½ cup miracle whip
  • ½ cup mayonnaise
  • Half dozen hard-boiled eggs
  • 2 Tbsp pimento
  • 1 Tbsp mustard
  • Paprika
  • Salt and pepper

My grandmother doesn’t make her potato salad with anything other than Idaho potatoes; maybe that is why hers taste so much better than mine since I use whatever potatoes I have. Peel the potatoes, dice them, and put into boiling salted water. In another pot put eggs in the pot and cover with water. I add salt to the water because it’s supposed to help peel the eggs better. Cook potatoes until you can insert a fork but not falling apart. Drain the potatoes and put in a bowl and set in the refrigerator to cool. Meanwhile chop your onion, celery and green pepper. After your potatoes have cooled add the chopped vegetables to the bowl. Run cold water over the hard-boiled eggs to cool them off and remove the shells. Chop half of the eggs and add to bowl. Salt and pepper the mixture. Then add the mayo, miracle whip and mustard along with the sweet relish. Mix all the ingredients together. If it needs more salad dressing, add more to it as needed. Slice the rest of the hard-boiled eggs and layer them on top of the salad. Sprinkle the salad with paprika cover and refrigerate. The longer it sits the better it taste the next day.