Quinoa Veggie Soup

I think we can finally say winter is officially here, at least in Los Angeles. It’s been so cold – and wet, which makes it even more cold – that a warm, mineral and fiber-dense veggie soup is in order. Not only that, but it has come to my attention that not many people know how to make an amazing veggie soup without sauteing and using stock, which to me sounds so bonkers. I grew up sipping on soups even in the summer. You heard it, the summer. If anyone goes to my grandma’s house for a meal, I can guarantee that there will be some sort of soup before the entree, in the menu for the evening and sometimes even for lunch. My mom became such a pro at soups, not only because they mentally transported her back to her moms’ house in Peru and made her feel warm and cozy inside, but also ’cause veggie soups are rich in minerals and fiber and are easily digestible, and she used them as part of detoxes and as a healing food if anyone got sick. So, as my best friend, spiritual guide, and progenitor, she passed on the soup-making knowledge – and guess what? IT’S THE EASIEST EVER!!!!!!
People need to get over the whole “stock” idea, the extra “boxed broth” shenanigans (high in table salt sodium and who knows how long it’s been sitting there with preservatives…can’t be good if it’s stored for ages, yuck!) and the sauteing of anything when it comes to making a mac daddy veggie soup. Veggie soups are not about having oil (from sauteing), it’s too harsh for the liver and entirely unnecessary. Soups are all about cleansing, easy digestion, nourishment and healing, so say no to oils when making one. Without further ado, here it is, very simple to make, delicious to eat, and nutritious for us: My quinoa veggie soup!!!!!!

Italian Pasta Recipes That You Can Try Out

When you think of Italian cuisine, pasta is the first thing that comes to mind. Although it has its origins in Italy, pasta has become a popular food practically all over the world. Pasta is akin to noodles, made from the flour of certain grains, mixed with water and sometimes eggs. Pasta comes in a variety of forms and shapes, each with its distinctive name. For example, the string shaped pasta is known as spaghetti, the thinner ones called vermicelli. Pasta shaped in short tubes are called penne and elbow macaroni. Then there is pasta shaped like grains of barley which is known as orzo and couscous, while large shaped ones are called lasagna. There are also hollow shaped pastas like manicotti, ravioli and tortellini, which you can stuff with fillings. Then there is a pasta made of small dumplings, known as gnocchi, which is usually boiled or baked and served with grated cheese or a sauce.

A pasta dish makes a delicious and hearty meal. Here are a few easy pasta recipes that you and your family will relish.

Baked Italian Pasta

This is one of those easy Italian pasta recipes that can be made with many variations. You can use the vegetables you already have or whatever is in season. Just ensure that you cut them all in equal sizes, so that they roast evenly.

• 11/2 lb. green tomatoes
• 1 cup onions, chopped
• 1 medium-sized green pepper, seeded and chopped
• 16 oz. penne or any other short sized pasta
• 8 oz. mushrooms, cleaned and cut into halves
• 2 medium-sized zucchini, diced into 1-inch pieces
• 1 yellow pepper, diced into 1-inch pieces
• 2 red peppers, diced into 1-inch pieces
• 1 medium-sized onion, cut into 1-inch pieces
• 4 oz. asparagus, cut into 1-inch pieces
• 3 tbsp. olive oil
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1 tbsp. dried Italian seasoning (blend of oregano, basil, parsley)
• 26 oz. marinara sauce
• 1 cup ricotta cheese
• 1/2 cup fontina or parano cheese
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated

First, preheat the oven to 450 degrees F. Put the vegetables in a bowl and toss them with olive oil, Italian seasoning, salt and pepper. Then spread the tossed veggies in a baking pan, and roast for 15 minutes.

In the mean time, while the veggies roast, boil some water and cook the pasta, under-cooking it a little. Drain the pasta and add marinara sauce, and the ricotta, Parano and mozzarella cheeses. Remove the veggies from the oven, and fold it into the pasta gently. Take a 9 by 13 baking dish and spray it with non-stick spray. Put the pasta mixture into it, sprinkle Parmesan cheese on top, and bake for 20-30 minutes, until it is bubbly and lightly browned.

This delicious pasta dish can be served with homemade Italian bread.

Baked Lasagna with Spinach

• 8 oz. mushrooms, cleaned and cut into halves
• 2 medium-sized zucchini, diced into 1-inch pieces
• 1 yellow pepper, diced into 1-inch pieces
• 10 sheets of lasagna
• 10 oz. fresh spinach
• 1 clove garlic, minced
• 1 tsp. olive oil
• 2 cups marinara sauce
• 1/4 cup Parmesan cheese, shredded
• 15 oz. ricotta cheese
• 4 oz. smoked mozzarella cheese, shredded
• salt and pepper to taste

Start by preheating the oven to 350 degrees F. Then take a 9 by 13 flat baking dish and spray it with nonstick spray. Then place a large skillet on medium heat and add olive oil. Toss in the garlic and cook for a minute to add flavor to the oil. Add the spinach, cooking until it wilts, say about a minute or two. Remove this from the heat and season with pepper and salt.

Next, take a large bowl and put in the Parmesan and ricotta cheeses, and stir them together. Add the spinach mixture, folding it in. Then, in the baking dish, pour half a cup of the marinara sauce in a layer at the bottom.

Spread a sheet of lasagna on your work surface, and spoon in the spinach and cheese filling across the bottom that is closest to you, and then roll it up. Place this roll on the marinara sauce in the baking dish. Repeat the process with the rest of the lasagna sheets. Sprinkle the top with mozzarella cheese and bake for 40 to 50 minutes, until the lasagna is bubbly and the cheese is lightly browned.

Sushi Buffet Is One Of Japan’s Greatest Exports

The Sushi Buffet is a very popular form of eating out. In Japan Sushi-ya restaurants are among the specialized Japanese restaurants. Generally a Sushi Buffet in one of these establishments will be served where the customer sits at a table, or the customer can sit at the counter. The Japanese love their sushi on special occasions, such as celebrations. Sushi-ya restaurants are rather expensive though.

Perhaps this is one reason why the Kaiten-zushi restaurant has gained in popularity. Here the sushi dishes are served on a conveyor belt, and the customer simply picks their required dish. The Sushi Buffet allows for customers to pick and choose according to their preference.

Sushi is one of Japan’s greatest exports. You’ll likely find a restaurant serving a Sushi Buffet in many countries outside of Japan.

Sushi is made with white, short-grained rice. The rice is mixed with a dressing made of rice vinegar, sugar, and salt, and occasionally with a few other ingredients. Certain parts of Japan favor greater use of salt, other parts prefer more sugar in the mixture. This rice is then combined with various toppings or fillings such as vegetables, eggs or meat. The toppings in sushi are incredibly varied.

Some toppings are raw, others cooked, or marinated. What you will find in a western Sushi Buffet you might not if you have a Sushi Buffet in Japan, since tastes – and palates – are different.Some of the more common sushi recipes are Nigiri. This is small rice balls with fish, such as tuna, shrimp, eel, squid, octopus on top.Chirashi. Sushi rice, on which seafood, mushroom and vegetables are spread.

Norimaki. Wrapped in sheets of dried seaweed, sushi rice and seafood, these are beautiful looking – and tasting – sushi rolls.

Inari. This term translates as ‘golden rice pouches’ where sushi rice is filled into deep fried tofu bags. Inari is probably one of the easier sushi to make at home.

If you haven’t yet tasted sushi, a Sushi Buffet will be sure to be a delightful experience. Sushi is a food that is eaten worldwide in both casual and formal settings. If you dont have the ability or experience to eat sushi in a high class or formal experience you can make your own sushi at home and it can taste just as good as when the chefs make it.

First you must understand exactly what sushi is. The basic form of sushi is that it is a roll of fish or other sea food wrapped up with rice. These ingredients are placed inside of seaweed, also known as nori. There are two different types of sushi as a base.

The first is simpler and is hosomaki which is translated as thin maki. This type of sushi only contains one type of filling which can be fish, seafood, or just a simple vegetable for those who dont eat any type of fish and/or seafood. The second type is futomaki also known as fat maki and this contains two or more fillings for a fuller type of sushi. These two are the basics for sushi making. They can be spiced up by adding additional sauces or seasonings.

Sushi can also be rolled or folded in different ways. Hand formed sushi, also known as nigri sushi, is the most common type and includes pressed rice along with some type of topping. Another type is known as maki sushi and is rolled up. The seaweed is wrapped around rice and a filling. It may be hosomaki or futomaki.
In order to make sushi a few basic ingredients are required.

Nori, short grained rice, seasonings, and a type of raw fish or vegetable are the basic essentials. The vegetables may include but are not limited to avocado, cucumber, carrots, and asparagus. The seasonings can be plants and other items such as ginger root, wasabi, or soy sauce. If you want to include seafood you may want to include shrimp, eel, salmon, or any other seafood.

Now that we have outlined ingredients the actual process of making the sushi can occur. Place nori down flat on a bamboo mat for the filling to be placed inside. Spread a very thin layer of rice on top of the nori that leaves enough visible for the nori to be seen. Any ingredients you wish to be placed inside the sushi are now placed in the middle of the nori.

Now it is time to roll the sushi. Hold the bamboo mat edge and roll away from you. Be sure that the roll is tight but not tight enough that the fillings seep out of the edges. After the roll is complete the bamboo can be separated and the roll is left intact. The entire sushi roll is now ready to be sliced into sections. Depending upon the size you want each roll to be, now cut it into either sections of six or eight.

Do not be afraid to experiment and try different ingredients and combinations. You never know what kind of creation you will come up with.

Pumpkin Congee -Nutritional Value

This recipe came about because when I tried to make Pumpkin Rice again, I accidentally added too much water in the rice cooker. The result was wet, mushy and sticky rice which is not nice at all. Instead of throwing it away, I thought of converting the yucky wet rice to porridge and it works totally! I just dump the half-cooked rice into a thermal cooker, add about 1-2 litres of water, and bravo, we had yummy pumpkin congee that day and this accidental recipe is now a keeper’s.

Pumpkin nutrition than whole, higher nutritional value. Delicate pumpkin than glucose and vitamin c rich old pumpkin. High calcium, iron, carotene content of old pumpkin. These are more favourable to control asthma. Chinese medicine think pumpkin Wen Weigan, into the spleen and stomach. With buzhong Yiqi, anti-inflammatory analgesic, toxin insecticidal function.

Can be used for fatigue, intercostal neuralgia due to Qi deficiency, malaria, dysentery, solution of opium poison, flooding ascariasis, asthma, diabetes and other disorders. Eat pumpkin, can make the free movement of the bowels, skin beautiful, especially for women, beauty, famous official Zhang Zhidong proposed during the Qing dynasty Empress Dowager Cixi eat pumpkin. Pumpkin can also prevent stroke, pumpkin oil contains a lot of sub-MAREN acid, Palmitic acid, stearic acid, are good quality oil.

When making pumpkin porridge, increase the quantity of salted fish, lean meat and butter.  With so much water, I wanted the congee to still taste as rich as the Pumpkin Rice. I also added red dates & dried scallops to enhance the taste.

Ingredients(Serves 4)
- 150g pumpkin (without skin), cut to small cubes
- 200g pork belly (aka sam cham bak, 3-layered pork, 3), cut to thin stripes
- 2 portebello or shiitake mushrooms, cut to big cubes
- 3 cloves garlic, minced
- 1/2 large onion, finely chopped
- 1 cup of rice, washed
- 6 dried scallops
- 10 red dates
- 2 litres of water
- 50g butter
- 1 tbsp wolfberries
- 2 tsp of light soy sauce, to taste
- 30g salted fish, cut to small bits

Directions

1. Fry pork slices in wok. When pork is entirely cooked on the surface, take out and set aside on a plate.
2. Heat butter in wok. Saute garlic, onions and salted fish until the onions are clear. Add pumpkin, mushrooms and stir fry for a short while.
3. Add uncooked rice and stir fry until the rice is well coated in the ingredients.
4. Transfer contents of the wok to a soup pot. Add wolfberries, red dates, previously cooked pork, water and bring to a boil. Stir the base of the pot frequently to prevent the rice from sticking to the base.
5. Simmer on a low heat for about 20-30 minutes (or longer if you want congee*), while leaving lid partially covered (if you cover fully, the water will spill over). Season with light soy sauce.