Mamma og pabbi ætla að lesa þessa bók á langa leggnum, frá Danmörku til Kína. Höfundur bókarinnar er búin að skrifa margar bækur, barnabækur, matreiðslubækur og skáldsögu, þessa hér að ofan.Award winning author and dynamic public speaker, Ying is the author of many children's books, cookbooks and a novel. Ying has been featured on many national television programs and she has been profiled in national magazines and newspapers. Ying has visited schools throughout the US and abroad, sharing with students her journey as a writer, how her life in China inspired her writing, and the challenges of writing in her second language. Ying is the spokesperson for Nestle Maggi and Celestial Seasonings and a regular contributor to the national magazines Cooking Light, Ski, EatingWell, Self, Men's Health, and Delicious Living and Diablo. She was the food editor for Body & Soul, a Martha Stewart magazine that focuses on healthy living. Ying has lectured on a variety of subjects at writer's conferences and universities, aboard cruise ships, on television and radio programs, and for numerous other organizations.
Hérna koma síðan nokkrar frábærar uppskriftir frá henni:
Curried Coconut-Pumpkin Stew
Makes 4-6 generous servings
Serve this stew over brown rice or with whole-grain bread. You can also replace the pumpkin with squash or young carrots. The tofu, which is added to the stew in the last 5 to 10 minutes, absorbs the spicy flavors of the broth.
2 tablespoons light olive oil 1/4 cup minced red onion 4 cloves garlic, minced 1 jalapeño pepper, ribs and seeds removed, finely chopped 1 teaspoon minced fresh ginger 2 teaspoons curry powder 1 1/2 cups peeled, cubed (1-inch),
seeded pumpkin 1 cup light coconut milk 1 cup rice milk 1 pound extra-firm tofu, cut into 1-inch cubes 1 red bell pepper, ribs and seeds discarded, cut into 1-inch cubes 1 tablespoon fresh lemon juice Salt and pepper to taste
1/4 cup fresh cilantro leaves 1. In large, heavy pot over medium-high heat, heat oil. Sauté onion, garlic, jalapeño, and ginger until fragrant, about 1 minute. Add curry powder and pumpkin. Cook and stir for 1 minute. 2. Stir in coconut milk and rice milk; bring to a boil. Lower to a simmer; cover and cook for 15 minutes. Add more milk or water if needed. 3. Add tofu and red bell pepper. Simmer for another 5 to 10 minutes, uncovered, or until pumpkin is tender. Season with lemon juice, salt, and pepper. Garnish with whole cilantro leaves. Serve hot. Per serving: 266 calories; 14 g protein; 17 g fat; 19 g carb; 2 g fiber
Healthy Tomato Sauce
Makes About 2 Cups
This sauce tastes great over pasta, fish, or grilled chicken. It can be stored in a tightly sealed container in the refrigerator for up to five days.
2 tablespoons olive oil 1/2 medium red onion, minced 4 cloves garlic, minced 14 ounces (1 can) diced tomatoes in juice 3 tablespoons dry red wine 1/2 teaspoon dried oregano, crumbled 1/2 teaspoon crumbled dried basil, crumbledCoarse salt to taste
1. In a medium skillet, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, until softened, about 7 minutes. 2. Stir in tomatoes and juice, wine, oregano, and basil. Simmer 8 minutes or until lightly thickened. Season with salt to taste.Per serving: per 1/2-cup serving: 95 calories; 1 g protein; 7 g fat; 7 g carb; 0 g fiber
Cinnamon-Spiced Moroccan Chicken
Makes 4 servings
This easy, dressed-up chicken has its roots in North African cooking. If you have time, marinate the chicken in the spices overnight, which will enhance the flavor. You can also substitute golden raisins for the dates. Serve this dish with couscous or brown rice.
2 teaspoons ground cinnamon1/2 teaspoon ground cumin1 tablespoon ground turmeric1/4 teaspoon chili powder1/2 teaspoon salt4 boneless, skinless chicken breast halves2 tablespoons light olive oil2 medium Granny Smith apples, peeled and chopped into small cubes1/2 cup whole dates, pitted and sliced
1. Combine 1 teaspoon of the cinnamon with the cumin, turmeric, chili powder, and salt in a resealable plastic bag. Add chicken and toss well to coat. 2. Heat olive oil in a large nonstick pan. Sauté the chicken over medium heat until no longer pink in the center, about 5 minutes per side. Remove chicken from skillet. 3. Sauté apples and dates in the skillet for 1 minute. Sprinkle with remaining teaspoon cinnamon; cook and stir to coat. Spoon apples and dates onto chicken. Serve warm. Per serving: 302 calories; 28 g protein; 10 g fat; 27 g carb; 4 g fiber.
Annatto Rice With Sausage and Tomato
Makes 4 servings
Reminiscent of saffron but less expensive, annatto can be found in Latin groceries. For a version of the recipe with saffron, try Yellow Rice With Sausage and Tomato.
3 tablespoons grape-seed oil1 1/2 tablespoons annatto seeds1 small red chile, stemmed, seeded and minced3 cloves garlic, minced1/2 pound vegetarian or organic chicken
sausage, cut into bite-sized pieces1 cup diced tomato4 small bay leaves, broken in half2 cups cooked long-grain white riceSalt and freshly ground black pepper to taste 1. In a medium sauté pan, heat the oil and annatto seeds over medium heat until sizzling. Lower the temperature and cook until the oil turns yellow, about 5 minutes. Turn off the heat. Using a slotted spoon, remove annatto seeds and discard. 2. Reheat the annatto oil over medium-high heat. Sauté chile and garlic, stir, and cook for 30 seconds. Add sausage, tomato, and bay leaves; cook and stir until heated through. 3. Stir in cooked rice. Remove and discard bay leaves. Season with salt and pepper. Serve warm.Per serving: 313 calories; 13 g protein; 15 g fat; 31 g carb; 2 g fiber.
Paprika Shrimp With Walnuts
Makes 4 servings
Caramelized turnips are the surprise ingredient in this lively dish. Serve this over whole-wheat pasta.
2-3 tablespoons light olive oil1 tablespoon fresh ginger, minced1/2 tablespoon paprika3 tablespoons chopped walnuts1 pound large shrimp, peeled and deveined1 1/2 cups turnips, quarter-inch cubed1 tablespoon cider vinegar or sherry vinegar3 tablespoons sake or rice wineSalt and pepper to taste 1/4 cup chopped parsley (optional)
1. Heat oil in a large skillet over medium-high heat. Add ginger and paprika and cook, stirring constantly until fragrant, about 20 seconds. Add walnuts; sauté until lightly browned. 2. Add shrimp; cook and stir until pink and opaque, about 2 minutes per side. Stir in turnips, vinegar, sake or rice wine, salt and pepper; cook and stir until heated through, about 2 minutes. Stir in parsley. Serve warm. Per serving: 271 calories; 25 g protein; 15 g fat; 5 g carb; 2 g fiber
Turmeric Couscous With Grapes and Pine Nuts
Makes 4 servings
This side dish is inspired by Middle-Eastern and Asian cuisines.
2 green-tea bags1/2 teaspoon salt1 tablespoon fresh turmeric, minced,
or 1 teaspoon turmeric powder1 1/2 cups couscous1/4 cup fresh lemon juice3 garlic cloves, minced1/3 cup light olive oil1 cup small seedless red grapes, halved1 small cucumber, peeled, seeded
and diced3/4 cup toasted pine nuts1/4 cup fresh basil, shredded 1. In a medium saucepan, bring two cups of water to a boil. Add tea bags. Remove from heat and steep tea for 2 minutes. Remove and discard tea bags. 2. Add salt, turmeric, and couscous to pan. Stir and cover. Simmer over very low heat for 5 minutes or until the liquid is absorbed. Remove from heat and let stand for 2 to 3 minutes. 3. Add lemon juice, garlic, and oil; fluff with a fork. Let it cool a bit. 4. Stir in grapes and cucumber. Garnish with pine nuts and basil. Per serving: 448 calories; 9 g protein; 19 g fat; 61 g carb; 4 g fiber
Spicy Tomato Soup
Makes 4 Servings
Serve this soup with garlic bread and vegetables for a simple, healthy dinner.
14 ounces (1 can) diced tomatoes, in juice3 tablespoons olive oil3 cloves garlic, minced1 small fresh or dried red chili pepper,
seeds removed for less heat1 carrot, peeled and thinly sliced1 1/2 cups plain soy milk1 tablespoon fresh lemon juiceCoarse salt and ground pepper to tasteParsley leaves, for garnish
1. Heat broiler with rack in middle position of oven. Strain tomatoes, reserving juices. Spread tomatoes on a rimmed baking sheet, drizzle with olive oil, and broil until lightly browned, about 8 minutes.
2. In a food processor, combine browned tomatoes, garlic, chili pepper, carrot, soy milk, reserved tomato juice, and lemon juice; puree until smooth.3. Transfer to a medium saucepan; bring to a boil over medium heat. Reduce to a simmer; cook 5 minutes. Season with salt and pepper. Garnish with parsley leaves before serving.Per serving: 166 calories; 4 g protein; 12 g fat; 14 g carb; 2 g fiber.
Rachel DeWoskin kom til Bejing árið 1994, til þess að vinna fyrir amerískt almannatengslafyrirtæki (PR), þegar hún lenti í því að leika í sjónvarpsþáttasyrpu, sem sexhundruð milljónir áhorfenda horfðu á. Hér segir hún sögu sína.
Engin ummæli:
Skrifa ummæli