Vegetarian Pho Broth

Ingredients

1 large onion (about 1/2 pound), peeled and quartered
1 3-inch piece of fresh ginger
3 quarts water
1 pound leeks, tough ends cut away, halved lengthwise, cleaned and cut in thick slices
2 medium turnips (about 10 ounces), peeled and cut in wedges
1 pound carrots (3 large), peeled and sliced thick
2 ounces mushroom stems (from about 8 ounces mushrooms), or 4 dried shiitakes
1 head of garlic, cut in half
2 stalks lemon grass, trimmed, smashed with the side of a knife, and sliced
Salt to taste
1 to 1½ tablespoons sugar (to taste), preferably raw brown sugar
6 star anise pods
5 whole cloves
1 tablespoon black peppercorns
One 2- to 3-inch cinnamon stick

Method

  1. Scorch the onion and ginger by holding the pieces above a flame with tongs, or in a dry frying pan if using an electric stove. Turn the pieces until they are scorched black in places on all sides. Slice the ginger lengthwise.
  2. Combine the scorched onion and ginger with the water, leeks, turnips, carrots, mushroom stems or dried shiitakes, garlic, lemon grass, salt to taste and 1 tablespoon sugar in a large soup pot and bring to a boil. Tie the spices in a cheesecloth bag and add to the soup. Reduce the heat, cover and simmer for 2 hours. Strain through a cheesecloth-lined strainer. Taste and adjust salt and sugar.

Yield: 2½ quarts of broth.

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Guiness World Record of Nacho

Lawrence, a town in Kansas, U.S. was named the new record holder with a 80-foot plate of nachos weighting 4,689 pounds.

The nachos were prepared by a crew of more than 80 volunteers who created a tasty nacho, not just a big one. Meat was marinated, onions were chopped, and jalapeno juice was blended with black beans. There were also fresh pico de gallo and cilantro.

The finished dish was served at a Kansas Relays event and the proceeds went to the Lawrence Interdenominational Nutrition Kitchen, a local charity. At least 70% of the nachos were consumed.

The former record of a 3,999 pounds nacho (picture shown below) was set in October 2011 at a restaurant in Massachusetts.

Lunch for Kid

Bento with Flower Kazari Maki and Chakin Sushi

Additional Evidence That Eating Together As A Family Improves Health

“Come and get it!” A phrase historically proclaiming that the communal meal is ready, is heard all too infrequently among contemporary American households, especially as children get older. Indeed, over 40% of the typical American food budget is spent on eating out, with family meals often being relegated to holidays and special occasions. Aside from negative effects on the family budget, eating out has been shown to be generally associated with poor food choices and bad health. Of particular interest to public health experts is growing scientific evidence that fewer family meals may translate to increased obesity risk and poor nutritional status, especially among children. But getting this message out to busy parents in a way that will convince them to spend more time at the dining room table with their children is problematic at best.

Study revealed numerous benefits to children associated with having frequent family meals, including increased intake of fruits, vegetables, fiber, calcium-rich foods, and vitamins. In addition, the more a family ate together the less children consumed dietary components thought to be harmful to health. Although the researchers found only a weak link between family meals and obesity risk, children in families with frequent family meals tended to have lower body mass index (BMI, kg/m2) than those who enjoyed fewer family meals.

Results from this study were presented at Scientific Sessions of American Society for Nutrition in Experimental Biology 2012.

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Mexican Wrap with Beef

Ingredients

4 large flour tortillas, warmed
1 lb ground beef
1 onion chopped
1 can black beans
1 can stew tomato
1/3 cup salsa
1 cup sliced ripe olives
to taste green chili
to taste sliced jalapeno chili
1 tsp chili powder
1/2 tsp salt
1 cup shredded cheddar cheese

Method

  1. To warm tortillas, wrap in foil and place in 350ºF oven for 10 minutes.
  2. In a large skillet, sauté ground beef and onion until meat is browned and onion is soft.
  3. Stir in black beans, tomato, salsa, olives, chiles, chili powder, and salt. Heat until bubbly.
  4. Place about 1/2 cup of filling down the centre of each tortilla. Top with cheese. Fold top and bottom edges over filling, and then fold in sides.
  5. Garnish with salsa, avocado slices, cherry tomato and hot chiles.

Source: Canadian magazine

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