Friday, April 6, 2018

If You Were To Choose Your Food...


Store Bought Food vs Garden Grown Food


The Convenience Vs The Inconvenience

Consuming food from the store is more of a convenience compared to growing a garden in our own backyard. However, there are benefits in any of the decisions we make in where we get the food we eat. It all depends on how well it will suit one's life.
Buying from the store has it's own advantages:
1. Convenience
With convenience in mind, going to the store takes only little time and they are mostly well package to attract your eyeball from buying. The meat always look good with how you can see what is in the package, with price tag, expiration date and neatly lined up with the rest of the meat varieties you can choose for tonight's dinner.
2. Lots Of Selection
You will never run out of varieties to choose from while standing in front of vegetable section because there is too many to choose from. Although, this can be a headache sometimes.
3. Reason To Go Out
Now you got another reason to go out and stroll. We all love to keep moving but in a very comfortable way. Going to the store or mall is very relaxing. You get to socialize, maybe meet new friends and feast your eyes with what's new these days.
4. Save Time
I count saving time is the best advantage of going to the store and buy the food to cook for dinner. See, I can plan the menu for the weekend, go to the store and buy all the needed ingredients for the whole week. That means, more time in front of the television! Yey!!
5. Less Work
With all the work done for you, the food is ready to go, cleaned, packaged and all there is to do is pay for it, go home, cook it and enjoy it.
Now, let's talk about disadvantages:

1. Pay The Price
With convenience in mind, comes the price too. The people doing business has two things in mind - to serve the people by way of providing and get paid for services rendered. Now, you wonder why it cost more to buy a ready to cook salmon? Think about that...

2. Shop For More
While in the store, you might end up buying more than what you planned to buy simply because it is there, on sale, or you were feeling generous that time. Discipline is the key here.

3. Wear Out Your Car
Remember that every time you use your car, it depreciates. Actually, I forgot to include the gas expense for going to the store and wearing out the car which is not really much. However, keep in mind that a penny will amount to a dollar if you keep adding pennies.
4. Less Activity
Being convenient can lead to having a less active life because it is easily done. With inactivity, I don't know how it will affect you but for me, I became lazy!! All I want to do is sit and relax which is wonderful feeling of pampering myself, then wake up from that wonderful feeling that the dishes are still unclean...

At least, there are more advantages compared to disadvantage in buying food from the store. This section will be focused on growing our own garden with lots of work to do and less convenience. Let's start with the comparison
Disadvantages:
Takes A Longer Time To See The Results
1a. Preparing the soil or place
This is hard work, dirty and sweaty. There is so much to do in preparing the soil especially on grounds that are less fertile. Different plants have different needs. There is a lot of reading to do and hand work too. The same thing goes with raising your own meat supply like sheep, chicken, or cow. They need a good place to stay, keep warm or cool depending on what season may bring.

2a. Planting, watering and weeding
It gets better after preparing the soil. More work is coming your way. Planting the seeds or little plants will be easy. Watering takes time unless you equipped your garden with drips, soaker hoses and timer. It will take a lot of time to water the plants everyday or depending upon the need of the plant before you will enjoy the tomatoes. While you water the plants, the weeds grows twice as fast and need to be weeded.

3a. Harvesting and storing
Well, if you planted too much for a meal's portion, you need to store it in several ways like canning, freezing, drying or build a root cellar which can cost lots of money.

2. No Reason To Go Out

Now, you don't have a reason to go to the store to buy the food. The food is in your own garden. You save time going to store, save a few bucks on fuel, and save your car from working hard a little more. This is actually an advantage except for being housebound. Urgh!

3. Less Selection
You can only plant depending on how much space you have available for planting. The weather plays an important role in determining what to plant too. Some people forgo their lawn and plant a garden instead because of the health benefits. Just enjoy the garden you have.

Advantages will be:

1. Eating fresh

The good thing about planting your own garden is being able to eat fresh and enjoy the great flavor and heavenly taste of food. My taste bud couldn't be happier, connecting to my smile muscles, to my heart muscles and on and on... It will taste soooooo good, I tell you based on experience.

2. Eating Healthy

With food from your own garden, you can be assured that they are healthy for you. Freshly picked vegetables taste sweet and full of flavor when prepared with care and packed with nutrients that is beneficial to our body. No pesticide and fresh too! Need I say more? Heard about the phrase "Health is wealth"? With a good health, it will save you a lot on medications too.

3. Live fully

Be full with energy, patience, and love. As you grow your own garden, you learn a few things about plants and add knowledge. That energy comes from within, will make you healthier and a sound mind. The plants, no matter how dependent they are to the sun strives to survive with the help of you who showered them with time, water and touch. Planting a garden teaches us the virtue of patience. There is a time for everything to seize, like my encounter with a raccoon. With patience, it helps us understand more of love - look into our hearts, loving life with patience and understanding even more. No matter what the trouble is in our life, life is still good to love.

4. Save money
Everybody loves to save money, who doesn't? Save money and enjoy fresh food. What could be better than that? Money is the last thing you would think when it comes to health as Health is wealth itself.


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Tuesday, December 29, 2015

MILLE-FEUILLE NABE : A THOUSAND LEAVES HOT POT : 밀페유나베 만들기

MILLE-FEUILLE NABE : A THOUSAND LEAVES HOT POT : 밀페유나베 만들기

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Hi guys!
Today I’m going to share how to make Mille-Feuille Nabe. Mille-Feuille is as you know, very famous French dessert also as known as Napoleon. Layers and layers of all the goodness- puff pastry, custard/pastry cream and more! Mille-Feuille means “A Thousand Leaves”. 
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Could you guess after looking at the picture? 😉 

How this delightful dessert became a hot pot? Who knows? 
One thing I’m sure is this Mille-Feuille Nabe is as delightful and delicious as french dessert!
Layers and layers of Napa cabbage, paper thin beef/pork, kale and some more extra vegetables! Such a delightful, light yet, very hearty dish. Perfect for the season! 
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This dish is perfect for entertain your family and friends because of the signature festive presentation and it can be prepared a day ahead! How is that sound, huh? Sounds AWESOME to me~!
Prepare in a pot ready to cook, and right before sure, just add stock and cook it away! Easy entertaining food, right? 😉
Mille-Feuille Nabe is origin in Japan. Nabe is Japanese style hot pot and there are millions different kinds of nabe recipes are out there.
But some reason this Mille-Feuille Nabe became very popular in Korea lately, (I found over internet! Ah, love technology!) so I had to try it too! After I gave it a try? I had to share with you all! :-) 
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So, hopefully this beautiful hot pot dish can warm your winter and give you some inspirations in the kitchen during this holidays. :-) 
Good luck in the kitchen and have fun! 

 

 

 
Mille-Feuille Nabe : A Thousand Leaves Hot Pot
5 from 1 reviews
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Author: Seonkyoung Longest
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Ingredients
  • 8 Medium Napa cabbage leaves
  • ¾ lb. Paper thin cut beef or pork
  • 6 Medium Tuscan kale leaves
  • 8 oz. Bean sprouts (approximately 3 cups)
  • 5 oz. Shimeji mushrooms(Beech mushrooms) or any type of mushrooms
  • 4½ cups Ultimate Korean stock (Click HERE for the recipe), can be substitute Dashi(ClickHERE for the recipe), vegetalbe or chicken stock
  • 2 Tbs. Sake (Optional)
  • 3 Tbs. Soy sauce or 1 Tbs. Salt
Dipping Sauce
  • 3 Tbs. Soy sauce
  • 1 tsp. Sugar
  • Fresh zest and juice from ½ lemon
  • 1 Clove garlic, minced
  • 1 Serrano chili, finely chopped
  • 3 Tbs. Ultimate Korean stock (Click HERE for the recipe), can be substitute Dashi(Click HEREfor the recipe), vegetable or chicken stock
Instructions
  1. On a surface layer Napa cabbage, beef, kale and beef. Repeat until you have 3 layers. It should start and finish with Napa cabbage. Repeat this step; it will give you 2 sets of layered ingredients. Cut layered ingredients in quarters.
  2.  
  3. In bottom of 10X3” pot or dutch oven, place bean sprouts first. Place cabbage and meat layers on top of beansprouts; start around edge of pot, cut side up. Fill up empty middle with mushrooms.
  4.  
  5.  
  6.  
  7. Pour stock into pot then add sake and soy sauce.
  8.  
  9. Cover, bring it to boil over high heat. Reduce heat to medium and simmer for 10 minutes or until all ingredients are fully cooked. You can cook this hot pot on a table, or pre-cook over a stove. Skim if necessary.
  10.  
  11. Serve with dipping sauce.
  12. Enjoy
Notes
  

In leftover stock, add udon noodles or rice! Perfect finish! ;-)


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Monday, December 28, 2015

Hungarian Baigli (sponge cakes with nuts)

Hungarian Baigli (sponge cakes with nuts)


Recipes - Hungarian Baigli (sponge cakes with nuts)

It is a fantastically good cake recipe, I recommend you all the warmth, not for nothing that they say to us in the best cooks ditch Transylvania Hungarian women have wonderful recipes


INGREDIENTS

  • pt 3 cakes:
  • 500 flour
  • 250 butter
  • 3 tablespoons sour yogurt
  • 100 g fat pig
  • 2 yolks
  • salt
  • 4 tablespoons sugar
  • Maia:
  • 25 g yeast
  • 2 tablespoons sugar
  • 50 ml warm milk
  • Filling:
  • 700 g walnuts
  • Sugar 300 g
  • Anointed cakes:
  • 3 tablespoons milk 1 egg
Hungarian Baigli (sponge cakes with nuts)

PREPARATION RECIPE Hungarian Baigli (sponge cakes with nuts):

Prepare  leaven:

Dissolve yeast in warm milk mixed with sugar and leave less.

Mix flour with butter solid or can be replaced with margarine if you wish, place and yogurt, lard solid yolks, salt, sugar and leaven, knead all well by hand or have any bread machine is even easier. Allow the dough kneading delivery dates about 1 hour.

Cut the dough into 3 equal parts (I did not have divided equally dough dwarfs took them to do ............ no bathrooms, came one less)

Spread rectangular sheet as thin as possible and put the stuffing of walnuts (neither too thin it will crack when baked)

Filling:

Beat the remaining egg whites well 2 of dough with sugar then mix with ground nuts.

After I put the stuffing runs somewhat Gingerbreads stans and put in  pan with baking paper, let it grow where 15-20 minutes then brush with egg yolk mixed with milk and give the  tray  in the oven for 35- 40 minutes at 170 degrees.

Sant extraorinari good, very tender dough, honestly I did not think anything will come after many fat has compozitie.Sant wonderful, I will definitely repeat the recipe to try and Mac

Hungarian Baigli (sponge cakes with nuts)


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Tuesday, December 22, 2015

Pinakbet with Crispy Lechon

Paksiw with lechon kawali
Pinakbet with Crispy Lechon
Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Yield: 4 to 6 Servings
Ingredients
1 tablespoon oil
1 small onion, peeled and chopped
2 cloves garlic, peeled and minced
2 tablespoons fish sauce
2 medium tomatoes, chopped
1-1/2 cups water
½ small kabocha (calabasa) peeled and cut into pieces
6 to 8 okra, ends trimmed
½ bunch long beans, ends trimmed and cut into into 3-inch lengths
1 bitter melon, seeded, halved and cut into 1-inch thick
1 large eggplant, ends trimmed and cut into 1-inch thick
salt and pepper to taste
2 cups lechon kawali, cut into 1-inch pieces
Instructions
In pot over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until limp and aromatic. Add tomatoes and cook, mashing with back of spoon, for about 5 minutes or until softened and have released juice. Add fish sauce and continue to cook for about 1 to 2 minutes.
Add water and bring to a boil.
Add squash and cook for about 2 minutes. Add okra, long beans, bitter melon and eggplant. Continue to cook for about 4 to 5 minutes or until vegetables are tender yet crisp. Season with salt and pepper to taste. Add lechon kawali and gently toss until just heated through. Serve hot.
Notes
Cook and Prep times are with the assumption that you have lechon kawali cooked and ready.

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Monday, July 27, 2015

Delicious Sarmi

Delicious Sarmi

Delicious stuffed cabbage called "sarmi" is easy for preparation. The recipe serves 8-10. The time for its preparation is an hour and a half.
Ingredients:
800 gr minced meat
120 ml oil
1 onion
250 gr rice
800 gr cabbage leaves
4 middle-sized tomatoes
Black pepper powder
Chopped parsley
3 eggs
3 table spoons flour
250 gr yoghurt
Salt to taste
Method of preparation:
First of all you have to cook the cabbage leaves. So, place them in a pot, then salt them and add water which will cover the cabbage. Boil for about 15 minutes. What can you do while cooking the leaves? Meanwhile you can prepare the mixture for filling the cabbage leaves. Chop the onion finely and stew it into some oil. Add the rice and the black pepper powder. Fry for 5 minutes. Wash and peel the tomatoes. Cut them into small pieces and add to the rice and onion. Pour some warm water and cook for 15 minutes. Then add the minced meat and cook for ten minutes. Add the chopped parsley, salt to taste and some more black pepper powder. The leaves of cabbage should be cooled and you can start filling them. Make small roll with each leaf of cabbage. The next thing you have to do is to place the cabbage rolls ”sarmi” in a pot and to pour the following mixture onto them: the beaten eggs mixed with the flour and the yoghurt, as well as the sauce from the cabbage leaves. After 5 minutes your dish is ready. Sprinkle some parsley onto the dish. Serve the dish until it is warm. Enjoy it!

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Cold Soup For Hot Days

Cold soups for hot summer days (Part 2)

These soups are a little bit non standard but  I hope that people will enjoy preparing and eating them!
1. Cold soup from peppers and tomatoes:
The recipe serves 4. This recipe is easy for preparation. The time for preparing it is 20 minutes.
Ingredients:
4 red baked peppers
6 tomatoes
800 ml milk
Salt to taste
Black pepper powder
Method of preparation:
First peel and smash the baked red peppers. Then wash and peel the tomatoes. Grate them and mix tomatoes, peppers and the milk into a big bowl. Add salt to taste and sprinkle some black pepper powder. Enjoy the soup with fried slices of bread!
2. Cold soup from avocado
The preparation time for the soup is 15 minutes. The recipe serves 2.
Ingredients:
2 middle sized cucumbers
2 cups of milk (each cup could contain 200 ml milk)
2 tea spoons lemon juice
2 ripen avocados
Salt to taste
Method of preparation:
Wash and peel the cucumbers. Then you have to chop them finely and place them into a big bowl. Mix the cucumbers and the lemon juice. Add the milk and stir well. Then you have to salt to taste the soup. Finely chop the avocados and add them to the soup. Stir again. Then salt to taste and your soup is ready. Enjoy this delicious soup!

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