Ever since I was little, I loathe veggies, especially the green one. To me green veggies are bitter. No matter how hard my mom force me to eat it, I would just vomited it out. Come to think of it, now I know why my kids hate green veggies...LOL...
But as I grew older, I learn to accept green veggies. And now I found that in my dish I must have at least one serving of veggie. One of my favorite veggie is asparagus. To me asparagus has fresh, crunchy taste that left me wanting for more. On top of that asparagus has No Fat, contains No Cholesterol and is low in Sodium. Furthermore asparagus is a nutrient-dense food which in high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.
I manage to find below recipe in the internet and since pasta is one of my favorite dish plus the combination of dish looks yummy therefore I need to give it a try.










Pesto Chicken Pasta
Simple dish using prepared sauce.

Ingredients:
* 8 ounces uncooked farfalle (bow tie) pasta
* 2 cups cut-up fresh asparagus
* 3 cups (12 ounces) cubed, cooked chicken
* 1 cup halved cherry tomatoes
* 1/3 cup chopped red onion
* 1 (2.25-ounce) can sliced ripe olives, well drained
* 3/4 cup prepared *pesto sauce
* 3 tablespoons freshly shredded or grated Romano cheese

Method:
1. Cook pasta according to package directions; rinse and drain.
2. Steam asparagus until tender crisp. Drain.
3. Combine cooked pasta and asparagus in a large bowl.
4. Stir in chicken, tomatoes, onion and olives.
5. Gently toss with pesto sauce.
6. Serve warm, garnished with cheese.

Refrigerate leftovers; they make a great lunch.

Makes 6 servings.

*Pesto - Traditional basil pesto originated in Genoa, Italy and comes from the word "pestare" which means to pound or grind. May be made with any herb or herb combination, blended with oil in to create a paste. Basil pesto is made from basil, garlic, pine nuts, Parmesan cheese and olive oil. Variations can be made with the type of nuts (or toasted nuts), adding parsley, changing the cheese, roasting the garlic or replacing the oil with broth or the oil from sun-dried tomatoes. Use with pasta, pizza, tomatoes, zucchini, eggplant, omelettes, frittatas, potatoes and risotto.













Pasta with Asparagus

Ingredients
* 1 1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces
* 1/4 cup chicken broth
* 1/2 pound fresh mushrooms, sliced
* 8 ounces angel hair pasta
* 1 tablespoon olive oil
* 1/2 teaspoon crushed red pepper
* 1/2 cup grated Parmesan cheese


Method
1. Cook pasta according to package instructions.
2. Heat the olive oil in a nonstick skillet.
3. Saute asparagus in the pan over medium heat for about 3 minutes.
4. Add chicken broth and mushroom slices; cook 3 minutes more.
5. Drain pasta, and transfer to a serving dish.
6. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

Food Quote - Geoffrey Neighor

Good food ends with good talk.

- Geoffrey Neighor, Northern Exposure, Duets, 1993

Food Quote - Virginia Woolf

One cannot think well, love well, sleep well, if one has not dined well.
A Room of One's Own (1929)
Literature > Virginia Woolf

Tomato and Me

I'm not a big fan of tomato, be it cherry tomato or grape tomato or whatever type there are out there. I found that tomato can be rather too mushy after cooking because it will excrete it juices out during cooking.Nevertheless, knowing its benefits to our health, I have been trying to consume it now and there, depending on the recipe. For all tomatoes fan out there, I found these recipes and it looks yummy to me so I decided to share it.

Pasta with kalamata olives and roasted cherry tomato sauce

Makes 6 Servings

Ingredients :
2 1/2 pounds cherry tomatoes, halved
1/3 cup olive oil
5 garlic cloves, minced
1 tablespoon balsamic vinegar
1/4 teaspoon dried crushed red pepper
3 tablespoons chopped fresh oregano
1 pound farfalle (bow-tie) pasta

1/2 cup halved pitted Kalamata olives or other brine-cured black olives
1/4 cup drained capers
6 ounces feta cheese, crumbled (about 1 1/4 cups)
1/4 cup pine nuts, toasted

Method

Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste

with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.

Cherry Tomato Cucumber Feta Salad

Ingredients

2-3 cups of cherry and/or pear tomatoes, sliced in half
1 cup of chopped cucumber, peeled (and seeded if the seeds are bitter)
1/4 cup crumbled feta cheese
1 Tbsp *chiffonaded mint leaves
1 teaspoon fresh, chopped oregano
1 Tbsp lemon juice
2 Tbsp of finely chopped shallots or green onions
2 teaspoons olive oil
Coarse salt and freshly ground black pepper to taste

Method

Gently toss the tomatoes, cucumber, feta, onions, mint, and oregano together. Dress with lemon juice, olive oil, salt and pepper to taste.

Serves 2-4.

*Chiffonade - French word meaning "made of rags", describes a method of cutting herbs and other greens to garnish dishes. Stack basil or mint leaves one on top of each other then roll tightly into a long "cigar"; slice thinly to create ribbons.

10 Foods That Fight Disease

Certain foods fight diseases such as heart attacks, strokes, and cancer. Here's how the antioxidants in fruits and vegetables improve health and build immunity.

1. Leafy greens. A diet rich in spinach, kale, collard greens, beet greens and romaine lettuce can protect against gastric cancer, heart attack, and stroke. Leafy greens can lower your risk of cataracts and protect your eye health.
2. Tomatoes. The lycopene in tomatoes helps maintain healthy bones and regulates blood pressure. Lycopene fights disease by neutralizing free radicals, which damage normal cell growth (see “how antioxidants improve your health” below). Tomatoes also provide cancer protection and guard against hearth disease.
3. Cruciferous vegetables. Broccoli, cabbage, brussels sprouts and cauliflower also guard against cancer development and increase your body’s detoxification enzymes. These veggies help protect against stroke, and add valuable Vitamin A, folate, and calcium to your diet – and are natural ways to get healthy.
4. Orange vegetables. Carrots, sweet potatoes, pumpkins and squash provide vitamin A. This vitamin is essential for healthy growth, a strong immune system, and normal vision. Beta carotene makes these veggies orange, which is a powerful antioxidant.
5. Onions and garlic. These foods fight diseases such as arthritis, heart disease, diabetes, and certain cancers. Onions, garlic, chives, and leeks are natural ways to get healthy because they are high in vitamin C, selenium, potassium, and chromium.
6. Berries. Blackberries, blueberries, cranberries, strawberries and raspberries are super foods that fight disease because they’re a great source of vitamin C, fibre, and antioxidants to improve your health. Berries are a natural way to get healthy because they guard against macular degeneration, various cancers, and brain cell loss.
7. Citrus fruits. Grapefruit, oranges, tangerines and lemons may protect against skin cancer. These foods fight disease by helping your body detoxify or get rid of toxic substances. Citrus fruits protect you from cancer and stroke, and build up your immune system.
8. Whole grains. Foods that fight disease include whole wheat, brown rice, oatmeal, and wheat berries. These foods improve health and build immunity by protecting your heart, reducing inflammation, and fighting diabetes.
9. Fish and seafood. Salmon, char, haddock, shrimp, rainbow trout and sardines are foods that fight disease because of their high omega-3 fish oils. Omega-3’s protect your brain, heart and blood pressure, and are associated with lower risks of various diseases.
10. Legumes and soy foods. Black beans, soybeans, split peas and tofu are among the “bean and pea” foods that fight disease. Legumes and soy foods are low in fat and high in protein, which help ward off heart disease and prostrate cancer.

Food Quote - Marcus Tullius Cicero

"Cultivation to the mind is as necessary as food to the body"

- Marcus Tullius Cicero

Natural Boosters

Boost your immunity to fight nasty bugs by loading up your diet with all the natural help you can get.


Citrus fruit is pack with vitamin C.










Whole grain is loaded with vitamins and minerals such as zinc and can help boost your immune function.










Black tea may help the tiny hair like cells in your nose to expel germ.







Yogurt is rich source of calcium and help to boost your immune system.







Chicken soup reduces inflammation.






Bitter greens such as watercress and rocket are known for their antiviral effects.







Garlic helps fight diseases.

Tips To Storing Food

Found this in the local magazine and thought I would share this with the readers. Certain food need proper handling and storing as food products can harbour different organisms that can cause food-bourne illnesses.












Eggs
Keep them in their box in the frigde, away from strong smelling foods. Eggshells are porous so they absorb flavours and smells.













Potatoes
Keep them in a dry, dark and cool place and never in a plastic bag where they will sprout. Onions and garlic should be kept similarly.












Bananas
They give off ethylene, which speeds up the ripening process of other fruits so store them separately.
















Leafy Green
All leafy greens have high water content so they wilt easily. To ensure they stay fresh for as long as possible. wash and dry them thoroughly using a salad spinner. Rip the leaves into bited-sized pieces and put them in the fridge in a sealed plastic container with tea or paper towel to absorb excess moisture.















Tomatoes
Keep them out of the fridge unless they have been sliced (if so, store them in plastic bag then put it in the fridge). In the fridge, their insides turn watery and it shortens their shelf life.














Mushrooms
They should be kept in paper bags in the frigde. Plastic bag causes them to go mushy.













Tofu
Once you have open a package, stored the unused portion in a container of water with a tight lid. Change the water daily. The tofu should be consumed within 3 days.

Food Quote - Adelle Davis

We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.
-Adelle Davis (1904 - 1974)

Food Quote - George Meredith

Kissing don't last; cookery do! ~George Meredith

Cooking Oil

Cooking oil is purified fat of plant or animal origin, which is liquid at room temperature.

Some of the many different kinds of edible vegetable oils include:olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, sesame oil, argan oil and rice bran oil. Many other kinds of vegetable oils are also used for cooking.

The generic term "vegetable oil" when used to label a cooking oil product refers to a blend of a variety of oils often based on palm, corn, soybean or sunflower oils.

Oil can be flavoured by immersing aromatic food stuffs such as fresh herbs, peppers, garlic and so forth in the oil for a period of time. However, care must be taken when storing flavored oils to prevent the growth of Clostridium botulinum (the bacteria that produces toxins that can lead to botulism).

The appropriate amount of fat as a component of daily food consumption is the topic of some controversy. Some fat is required in the diet, and fat (in the form of oil) is also essential in many types of cooking. The FDA recommends that 30% or less of calories consumed daily should be from fat.Other nutritionists recommend that no more than 10% of a person's daily calories come from fat.In extremely cold environments, a diet that is up to two-thirds fat is acceptable and can, in fact, be critical to survival.

While consumption of small amounts of saturated fats is essential, excessive amounts of such fats has been shown to be correlated with coronary heart disease. Oils with lower amounts of saturated fats, and higher amounts of unsaturated (preferably monounsaturated) fats, are generally healthier.

Heating an oil changes its characteristics. Some oils that are healthy at room temperature can become unhealthy when heated above certain temperatures. When choosing a cooking oil, it is therefore important to note the oil's heat tolerance, and to match the oil to its use in cooking.^[4]. Oils that are suitable for high temperature frying (above 280°C/500°F) include:

• Canola oil
• Almond oil
• Apricot kernel oil
• High-oleic safflower oil or sunflower oil
• Peanut oil (marketed as 'groundnut oil' in the UK)
• Soybean oil
• Grape seed oil

Oils suitable for medium temperature frying include:

• Walnut oil
• Sunflower oil
• Sesame oil

Unrefined oils should be restricted to temperatures below 105°C/225°F.

It is best to store all oils in the refrigerator or a cool, dry place. Oils may thicken, but if you let them stand at room temperature they will soon return to liquid. To prevent negative effects of heat and light, take oils out of cold storage just long enough to use them. Refined oils high in monounsaturated fats keep up to a year (if they are olive oil, they'll keep up to a few years), while those high in polyunsaturated fats keep about six months. Extra-virgin and virgin olive oils keep at least 9 months after opening. Other monounsaturated oils keep well up to a high eight months; unrefined polyunsaturated oils only about half as long.

Proper disposal of used cooking oil is an important waste-management concern. Oil is lighter than water and tends to spread into thin and broad membranes which hinder the oxygenation of water. Because of this, a single litre of oil can contaminate as much as 1 million litres of water.Also, oil can congeal on pipes provoking blockages.

Because of this, cooking oil should never be dumped on the kitchen sink or in the toilet bowl. The proper way to dispose of oil is to put it in a sealed non-recyclable container and discard it with regular garbage.

Source : Wikipedia

Food quote by M.F.K.Fisher

Sharing food with another human being is an intimate act that should not be indulged in lightly - M. F. K. Fisher

Butter Crab

I got this recipe from a local magazine and since the picture looks really nice, I decided to give it a try.And the taste is not bad.

The recipe is quite simple. So folks, go ahead and give it a try.

Ingredients:
1.5kg flower crabs, cut into 4 pieces each
30g butter
200ml evaporated milk
12 birds eye chillies, crushed
5 stalks curry leaves - use leaves only
30g grated parmesan cheese
salt and pepper to taste

Thickening:
1 tbsp corn flour
2 tbsp water

Method:
Deep fry crabs till cooked, removed and drain oil. Heat butter, fry curry leaves and chillies then add in evaporated milk. Cook for 1 min. Add in parmesan cheese, thickening mixture and season with salt and pepper.Put in the crabs and stir until crabs are well coated.

Aglio Olio with Prawn and Vegetables

This is one of my favorite pasta dish. You can substitute the prawn with any seafood you like or you can add in any type of seafood for more variety.Easily cooked and pack with deliciously colorful vegetables.

Ingredients:
100g linguine
1-2 tbsp olive oil
2 tbsp chopped garlic
5 large prawns/shrimps (shells & veins removed)
2 teaspoon dried mix herbs
chilli flakes (optional)
1/2 a cup zucchini
1/2 a cup capsicum
1/2 a cup cherry tomatoes
salt/garlic salt

Serving : 1 person

Methods:

1. Add some vegetable oil and salt to a pot of water, and boil the linguine till al dente (according to the instructions on the package). Drain & set aside.
2. In a saucepan (medium flame), heat olive oil and stir fry chopped garlic, dried mix herbs and chilli flakes till they are infused with the oil.
3. Add the prawns and stir fry till they are cooked.Add in all vegetables. Toss in the pasta and stir evenly.
4. Season with salt (about 1/2 tsp and add more if needed) and stir well. You can garnish with parsley flakes, grated cheese and garlic bits before serving.