Hot and Spicy Noodle I

Below are the dishes that I’ll teach in the cooking class this evening.

Satay Seafood Noodle Soup

Nutrition value for 1/6 portion of recipe:

Calorie 348, Fat 13.7 g, Carbohydrate 39 g, Fibre 1 g, Sugar 3 g, Cholesterol 102 mg, Sodium 793 mg, Protein 16 g.

Noodle with Shredded Pork and Spicy Sauce

Nutrition value for 1/6 portion of recipe:

Calorie 236, Fat 5.9 g, Carbohydrate 32 g, Fibre 1 g, Sugar 5 g, Cholesterol 18 mg, Sodium 826 mg, Protein 13 g.

Stir-fried Hot and Spicy Chicken Noodle

Nutrition value for 1/6 portion of recipe:

Calorie 232, Fat 7.5 g, Carbohydrate 29 g, Fibre 2 g, Sugar 2 g, Cholesterol 18 mg, Sodium 531 mg, Protein 12 g.

See my related posts and pictures of ingredients:

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Exercise in Pregnancy Safe for Baby

Exercising at moderate or — for very active women — even high intensity during pregnancy won’t hurt your baby’s health, a new study finds.

Researchers monitored healthy women in their third trimester before and after 30 minutes on a treadmill and found no problems with measures of fetal well-being, including heart rate and blood flow. The results were similar whether or not the women exercised on a regular basis.

“Healthy pregnant women who exercise should be encouraged to continue, and if a woman is pregnant and is not an exerciser, she should be encouraged to start a moderate exercise program,” said study co-author Dr. Linda Szymanski, an assistant professor in the division of maternal-fetal medicine at Johns Hopkins University in Baltimore.

The findings are in line with the recommendation of the U.S. Department of Health and Human Services that healthy pregnant women get at least two and a half hours of medium-intensity aerobic exercise a week even if they did not exercise before becoming pregnant. Exercise improves heart health and may reduce the risk of complications during pregnancy, such as developing high blood pressure and diabetes.

The study is published in the March issue of the journal Obstetrics & Gynecology.

Read more ….

Vegetarian Diet Reduces Carbon Footprint

The UK could considerably reduce its carbon footprint if more British switched to a vegetarian diet, according to new research by Lancaster University.

The report ‘Relative greenhouse gas impacts of realistic dietary choices’ published in the journal Energy Policy says that if everyone in the UK swapped their current eating habits for a vegetarian or vegan diet, our greenhouse gas emissions savings would be the equivalent of a 50 per cent reduction in exhaust pipe emissions from the entire UK passenger car fleet or 40m tonnes.

From biscuits and bananas to beer and wine, everything in our shopping basket comes at a cost to the environment and each stage of food production – from farming and transport to storage and packaging – results in greenhouse gas emissions.

By working out the typical greenhouse gas emissions associated with the production of 61 different categories of food, using supermarket data supplied by Booths, the authors of the report, Professor Nick Hewitt of Lancaster University and Mike Berners-Lee of Small World Consulting, were able to work out the typical emissions associated with a number of different diets.

They worked out that the combined greenhouse gas emissions from the foods we eat in the UK are the equivalent of 167 million tons of carbon dioxide equivalent, and switching to vegetarian or vegan diets could cut this by between 22 and 26 per cent.

Fresh meat had the highest emissions of all, but meat and cheese had generally high green house gas costs. These emissions were largely caused by methane from rumination, slurry and farm yard manure and nitrous oxide from fertilizer. Meat has a carbon footprint at the checkout of 17kg of carbon dioxide equivalent per kilogram. Cheese has 15kg. Cooked meats are also high at 11kg per kilogram, with bacon at 9kg.

Exotic vegetables and mushrooms are high (9kg), largely because of freight and glasshouse heating costs. In contrast, fruit and vegetables grown without artificial heating and/ or were shipped to the UK by sea, have low emissions. Wine has a carbon footprint of 2kg per kilogram, and potatoes, apples, milk, bread and cereals are under 2kg.

Professor Nick Hewitt said: “Greenhouse gases resulting from man’s activities are changing the composition of the atmosphere, ultimately, with effects on global climate. It is clear that in order to meet the ambitious emissions reductions targets agreed in the UK and elsewhere, emissions from every possible source category have to be addressed and driven down. Food production, particularly by industrialised agricultural practices, causes significant green house gas emissions. Realistic choices about diet can make substantial differences to embodied GHG emissions.”

Source: Lancaster University

Biscotti – Southern Italian Cookies

Ingredients

3 eggs
1 tbsp grated lemon rind
1¼ cups granulated sugar
1/3 cup mild-flavored olive oil
1 tsp – almond extract
2¾ cups all-purpose flour
2½ tsp baking powder
1/2 tsp salt
1 cup whole unblanched almonds, coarsely chopped
1 egg white
1/2 cup sliced unblanched almonds

Method

  1. In large bowl, beat eggs; beat in sugar, oil, lemon rind and almond extract. Combine flour, baking powder and salt; stir into egg mixture to make soft sticky dough. Stir in chopped almonds.
  2. Turn out onto lightly floured surface. With floured hands, shape into ball; divide dough in half. Shape each piece into a log about 10 inches long. Place 3 inches apart on well-greased large baking sheet; flatten each log to 2-1/2 inches in width, with slightly rounded top.
  3. Brush logs with egg white; top with sliced almonds in single layer.
  4. Bake in 325ºF oven for 25 to 30 minutes or until lightly colored and firm to the touch. Let cool on baking sheet for 10 minutes.
  5. Transfer logs to cutting board. With large serrated knife, cut on slight diagonal into 1/2-inch slices. Arrange slices upright, about 1 inch apart, on baking sheet (use two sheets if necessary).
  6. Reduce oven temperature to 300ºF. Bake the slices for 20 to 25 minutes or until dry and lightly browned. Let cool on rack. Store in covered container for up to 1 week.

Source: Homemaker’s

What’s for Breakfast?

Home-cooked Chinese Breakfast

The Menu

  • Noodle Soup with Fish Balls
  • Tangerine