There Is A Good Chinese Noodles Recipe

It's no secret that I love cooking Chinese noodles, but sometimes it can be hard to find a good side dish to prepare with the meal. Luckily, I found this delicious looking recipe for Asian noodles from the Pioneer woman. What I really like about this recipe is how easy it was to prepare. The sauce and green onions are simply tossed with the cooked noodles and the dish is ready to serve. The sauce ingredients include soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and canola oil. You could turn this into a main dish by adding some cooked sliced chicken or cooked shrimp to the mixture. If you are looking for a delicious side-dish to go with your favorite Chinese meal, give this one a try.

Ingredients:

• 12 ounces thin spaghetti
• ¼ cup soy sauce
• 2 tablespoons sugar
• 4 garlic cloves
• 2 tablespoons rice vinegar
• 3 tablespoon pure sesame oil
• ½ teaspoon hot chili oil
• 4 tablespoons canola oil
• 4 whole green onions

Cooking Instructions:

Step 1: Bring a large pot of water to a boil. Add thin spaghetti and cook according to package directions. Drain and set aside.

Step 2: In a bowl whisk together soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and canola oil.

Step 3: Pour sauce over the warm noodles and toss to coat. Sprinkle with green onions and toss.

DIETS AND STOMACH CANCER AND METASTISIS

Diets and stomach cancer and metastasis.

Chili peppers hottest variety.

A few of life’s necessities include food, water and shelter. To a bumblebee, it will be nectar from flowers. One equation of life is, the goal of life is life.

Hence the need to keep healthy with a healthy diet for quality life. 
We try our able best to link our food with health.

My nephew’s story about his patient’s dying cancer stage, prompted me to read more on stomach cancer. His patient started with a stomach cancer which then spread to the lungs and kidney via a process called metastasis.

This patient is a habitual user of microwave oven, but sadly, had been using the wrong type of containers to heat up foodies (in microwave oven).

Here are extracts with links provided.

Link  here  and others

Stomach (gastric) cancer 
After Lung cancer, Stomach (gastric) cancer is the second most common cause of cancer-related death worldwide.

A high salt diet is linked with gastric cancer. So are smoked and pickled foods. As well diets low in vitamin C, low in fruits, vegetables and grains. Often due to smoking, obesity, alchohol, age (over 60). It is twice more common in men. Infection with the bacterium  Helicobacter pylori (H. pylori) is the main risk factor in about 80 percent or more of stomach cancers.

Link  here  In anatomy, the stomach is an organ in the gastrointestinal tract used to digest food.

A study group led by Columbia University Medical Center's Timothy Wang, M.D. found that the hormone gastrin, which stimulates secretion of gastric acid, plays a key role in the development of Helicobacter-induced stomach cancer.

More than 50 percent of the world's population is infected with Helicobacter, which causes chronic inflammation of the stomach lining and is strongly linked to the development of gastric ulcers and stomach cancer.

Link  here

Stomach cancer (also called gastric cancer) can develop in any part of the stomach. It may also spread to other organs, through the stomach wall, to nearby lymph nodes and organs such as the liver, pancreas, and the lungs, or to distant organs such as the lymph nodes above the collar bone, the colon, and the ovaries.

Metastasis-

Metastasis is the spread of cancer from its primary site(eg stomach) to other places in the body (secondary sites- eg. brain and liver).

The Primary tumors however, are responsible for only 10% of cancer deaths.

The Secondary tumors are the main causes of death. They developed from metastases of the primary tumor, by spreading via the patient’s bloodstream.

Trinidad Moruga Scorpion- bbq, sauce and puree

Diets recommended to include:

-Capsaicinin chili peppers/ chili and jalapenos- helps prevent stomach cancer

-Flavonoids and catechinsare nutrients that give foods a bitter taste, but they also are emerging as potential anticancer agents. In fact, catechins are 100 times more powerful than vitamin C and 25 times more powerful than vitamin E in their antioxidant/growth inhibitor powers.

The best sources are green and black teas, chocolate, grapes, garlic, onions, shallots and leeks.  A single tablespoon of cinnamon has more antioxidants than 8 ounces of broccoli.

 Link  here 

-Beta carotene as in carrots- stomach, lung, colon, bladder, prostate and breast cancers- important not to cook the carrots.

-High in vitamin C foodies- include red and green chili peppers, guavas, dark leafy greens, broccoli, cauliflower, Brussels Sprouts, kiwi fruits, papayas, oranges and strawberries. Eat fresh and unprocessed for maximum health benefits.

Chili pepper plant- TMS, world’s hottest ever grown

photo credit-Times of India

The Trinidad Moruga Scorpion is currently the world's hottest Chili pepper cultivar. As of February 2012, research by the New Mexico State University Chile Institute ranked their (golf ball size) fruits from individual plants as high as 2,009,231 SHU on the Scoville scale, making it the hottest chili pepper in the world to date.

Paul Bosland, a renowned chili pepper expert and director of the Chile Institute, said that, "You take a bite. It doesn't seem so bad, and then it builds and it builds and it builds. So it is quite nasty." The chili pepper’s mean heat topped more than 1.2 million units on the Scoville heat scale.

Commercially, the world's hottest available chili pepper

photo credit- wikipedia

However, commercially, the world's hottest available chili pepper is still the “Naga Bhut Jolokia”, with a reported Scoville Heat Unit rating of 1.6 million SHU. 

Also known as ghost pepper/ ghost chili and is 400 times hotter than Tabasco sauce.

EVER  FEEL YOU ARE IN THE WRONG PLACE ? ? ?

I wish to share with you an advertisement on one bestseller

Blair's Ultra Death Hot Sauce

EXTREME HEAT LEVEL WARNING - DO NOT CONSUME DIRECTLY - FOOD ADDITIVE ONLY!

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This sauce is the real deal. So shut the "F" up and pour me out!!! Love ya.

All new incredible coffins now bring you Ultra Death!!!  Be warned: this sauce contains ingredients 800 times hotter than a jalapeno chile. Use sparingly. 

Ultra Death should not be consumed without dilution. ... etc etc 

MEAT BALLS AND FRIES IN BROWN SAUCE

MEAT BALLS AND FRIES EXPRESSO

As easy as boiling eggs

In case of unexpected guests coming  for lunch, there is a dire need to fix something quick, yet appetizing  and  may be in large quantities  too, like four to six persons.… For me, definitely I would do a one dish meal.

Fast cooking? 

Yes, fast food…Hey presto! All main ingredients are  from the freezer and seasonings from bottles. Next, all i need is just add some fresh veggies of my choice to enhance color and taste. Choose a vibrant one and put at the side of serving plate.

Forget about health benefits in this expresso dish—especially if you use ready frozen foods bought from the supermarket. These stuff are loaded with preservatives and coloring, whereby regular intake may cause cardiac problems  etc. Don’t feel guilty, at least you have prepared a faster than fast food for your guests lunch!

But on the other hand, you can have fast food, yet theyare not junk food, if you make your own meat balls and fries. They can be stored frozen in the fridge for a few months with no preservatives and coloring added.

The way the bottled fruit juices are served is also important

Simple ingredients

Frozen meat balls / seafood balls – do not defrost

Frozen potato fries- do not defrost

Veggies of your choice- raw or poached

Brown sauce- I use HP sauce

Cranberry sauce

Pickles / Relish of your choice

Oil for frying

Simple cooking technique

Use a wok, add in cooking oil for deep fry.  Make sure the oil is really hot before you put in the above.

First, do the French fries, then the meat balls. Once done, put onto kitchen paper tissues  to discard the oil and set aside.

Simple serving

I prefer to use plain white serving plates… The food stands out better.  Arrange the meat balls and fries on each plate. Pour  all over some   brown sauce  and a little cranberry sauce at the side. Put some veggies at the side too.

Pickles/ Relish

-Serve some pickles on a main plate and it’s self service.

Drinks and desserts

-Serve with chilled fruit juices- from the bottles.

-Next, serve Häagen-Dazsice cream, quick from the freezer.

CRANBERRY SAUCE

BROWN SAUCE

Normally brown or dark orange in color, are made from a varying combination of tomatoes, molasses, dates, tamarind, spices, vinegar, and sometimes raisins or anchovies. The taste is either tart or sweet with a peppery taste similar to Worcestershire sauce. It is similar but not identical to steak sauce.

HP sauce Ingredients::

HP sauce is a condiment .

It has a malt vinegar base blended with fruit and spices. Tomatoes, Malt Vinegar (from Barley), Molasses, Glucose-Fructose Syrup, Spirit Vinegar,  Sugar, Dates, Modified Cornflour, Rye Flour, Salt, Spices, Flavourings, Tamarind.

PICKLES

Pickles are an oriental relish for us. 

Put some pickles on a dish plate, for those who like extra appetizer. I like pickled baby gherkins and sauerkraut (cabbage). My pickled cucumber and radish recipe link here  

ICE CREAM

Häagen-Dazs ice cream

I like their Belgian Chocolate- 

made from soft Belgian chocolate flakes mixed with rich chocolate ice cream- the deepest, darkest and most delicious. 

With 0 artificial ingredients and it’s simply an unadulterated ice cream bliss.

COOKING TECHNIQUES- CREAMING. COOKING TECHNIQUES- PUREE. MAKE A MARMALADE RECIPE

COOKING TECHNIQUES-   CREAMING AND PUREE
HOW TO MAKE  A MARMALADE

CREAMING IN COOKING

CREAMING, in baking, is the technique of blending ingredients — usually granulated sugar — together with a solid fat like shortening or butter. The technique is most often used in making buttercream, cake batter or cookie dough. The dry ingredients are mixed or beaten with the fat until it becomes light and fluffy and increased in volume, due to the incorporation 

images of butter  cream 

PUREE:: and (more rarely) mash are general terms for cooked food, usually vegetables or legumes, that have been ground, pressed, blended, and/or sieved to the consistency of a soft creamy paste or thick liquid. Purées of specific foods are often known by specific names, e.g., mashed potatoes or apple sauce. The term is of French origin, where it meant in Ancient French ,,13th century…wikipedia

Quebebe Photo file from  ana luiza

HOW TO MAKE A MARMALADE 

What is the difference between marmalade and jam?
Marmalade is made from citrus fruits (then sweetened), jam is made from sweet fruits

Take two navel oranges, one lemon , one large  pink grapefruit and wash real clean.

Peel orange skin and slice/ chop skin thinly about 1 inch long. 

For the grapefruit and lemon, cut off  the top and base, use a vegetable peeler to get the skin.

Remove pith, seeds and as much of the side membranes as possible and slice orange flesh thinly.

Put all skin slices and cut flesh in  a pot and add 5 cups of white sugar.. Add water and bring to boil , then simmer slowly about 40-45 minutes or until  mixture thickens. 

It should  stay firm when you nudge it with your finger when tested in a cold spot/ cold plate. If it is a bit runny, boil a few minutes longer. Let cool and  then bottle- ready for use...........

orange and lemon images.

How To Cook Fish In The Easiest Steps

For good health, it is recommended by the USDA to eat 2-3 servings of fish and seafood a week, but the preparation of fish can be intimidating to many of us. Maybe you have previously tried fish that wasn't cooked in a tasty way, or was just broiled plain, without the compliment of good flavor! Fish can be very tasty, it just needs the right flavoring and cooking technique! Today, I'm sharing a simple how-to recipe for those of you who would like to cook more fish for your family, but aren't sure just how to do it.

Ingredients:

• 2 tsp olive oil
• 1½ lbs tilapia, cod, or other fish
• 4 cloves garlic, minced
• ½ sweet onion, chopped or sliced
• Fresh herbs (basil, thyme, or cilantro)
• Dark greens (baby spinach, collard, mustard)
• Sea salt, cracked black pepper to taste
• 1 14.5 oz. can low-sodium diced or stewed tomatoes
• 1 lemon

Instructions:

Step 1: Heat the oil in a large skillet or wok over medium-high heat. Add the fish, garlic, and onion to the hot oil, sear for about 5 minutes.

Step 2: Add tomatoes. After adding in the tomatoes, place lid over the pan, and allow fish mixture and tomatoes to simmer over low-medium heat for about 5 more minutes.

Step 3: Turn heat to low, add the greens, herbs, and squeeze all the juice from lemon over the fish.

Step 4: Cook one more minute, then remove finished dish from heat and serve over rice or pasta.

Fish can actually be one of the quickest, easiest dishes you fix for your family! Serving it with brown rice or pasta, over a bed of crisp greens, or with steamed lemony veggies will win over even the pickiest eaters in your house! Here’s to more omega-3's on your family’s dinner table!

There Are The Top 4 Ways To Cook The Wonderful Steak

Steak is one of the simplest, most delicious and most impressive meals to serve. Start with a great piece of steak, such as Lone Mountain Wagyu, and treat it right – it won't let you down! With any method of cooking, you may defrost your steak in the refrigerator, but be sure to bring to room temperature on the counter for the last half hour. For cooking with a meat thermometer: 145°= medium, 170°= well done. Without a thermometer, pierce with a meat fork to judge by pinkness of juices. With that out of the way, let's review your options:

Searing: When beginning to cook, make sure the whole side begins to cook at the same time. Searing steak seals it, trapping juices inside. Listen for the sizzle and the steak after cooking! Do not cut into cooked steak for at least 7 – 10 minutes. Juice and tenderness are increased during this resting stage. If you’d prefer to bake, you can also start by searing the meat in a cast-iron skillet on your regular burner. Then simply place the pan in the oven at 350° until done. There are many recipes available for baking steaks; if yours calls for dipping in batter, this should be done before the searing. Let rest before cutting.

Frying: A cast iron skillet is unbeatable for frying steak. Many love a good marinade for the flavor added by garlic and herbs; others feel that a marinade should be used only on tougher cuts of steak. If you decide upon marinade, only lightly oil the pan. A marinade does not have to take long. Pop your thoroughly defrosted steak into a Ziploc bag with olive oil, vinegar, fresh salt and pepper and herbs of your choice for about an hour. Your pan should be on highest heat and truly hot when the steak is dropped in. As soon as it is seared on one side, turn it over. When seared on second side, immediately reduce heat to finish cooking to desired doneness. If you should decide against marinade, use a bit more oil in the pan. Rub fresh salt and pepper into your steak. Add herbs such as garlic if desired, but rub thoroughly into the meat. With your pan at highest heat, drop the steak in so the entire surface is seared. Turn to sear other side and reduce heat to complete cooking. Add sauce items, such as onions or mushrooms. Complete your sauce. Allow dish to rest.

Broiling: Prepare for marinade or non-marinade. You may use a cast iron skillet for this or any service dish certified to withstand broiling. 4” from heat is about right. When seared, turn and reduce heat until cooked. Let rest.

Grilling: Prepare by marinading for a little while or just throw it on the grill. Either way, grill the steak on both sides and immediately remove it to rest. But be aware, this method has been known to get your testosterone flowing!

ROASTED CHICKEN WINGETTES RECIPE. POACHED CHICKEN. FRIED CHICKEN WINGS RECIPE

ROASTED CHICKEN WINGS / WINGETTES

POACHED CHICKEN

FRIED CHICKEN WINGS

As we know, the most common poultry in the whole wide world is chicken … and of all parts, I like the wings best as it is least fleshy. I don’t fancy eating chicken unless they are of the organic variety…excuse me... yes, for health reasons.

Dried up overcooked chicken tastes horrible-very much like no taste and flavor.. and eating food which has no taste is like eating paper.

Rather than eat paper or wooden sticks, I rather have my chicken poached first before frying or roasting. Ha ha, extra work, but works very well.

Brining the wings in a salty/sugary/acidic solution makes the meat moist and tender. Especially for whole chicken, poaching in water or any type of liquid:  such as chicken broth etc helps very much to keep chicken meat sofft..  Just add salt and cook.

ROASTED CHICKEN WINGS RECIPE

10 pieces chicken wings – poaching technique-

Use a large pot, fill 1/2 way with water, add a bit of salt, and bring it to a boil and cover with a lid for  30 minutes  for cut chicken (an hour for whole chicken).. The boiling helps to kill any surface bacteria. You may want to keep the water as chicken broth. If so, before boiling the water, add 4 cloves garlic, about 1 inch young ginger slices, and pepper.

Once done, carefully remove wings and strain to dry.  Cool and freeze the broth for later use.

Season chicken wings for half hour with a mixture of-

1 tablespoon  olive oil, and 1 teaspoon each of garlic pepper, fennel seeds powder, onion powder, paprika, lemon and may be only a bit of salt.

 Roast at 350 °F(176.5°C) for 7 minutes on  each side. ( 15 minutes each side for non poach)

Baked chicken is a more common term used for roasted chicken

OR you may deep fry the wingettes for 5 minutes (non poach 9 minutes)

Serve with baked asparagus.
OR serve with poached carrots and cauliflower.

OR  serve with raw cabbage cut chiffanade (paper thin slices)

TIPS:

1-The salt takes out moisture from the meat, until it issaturated in this moisture. The  salted moisture including all seasonings used, will now permeate into  the meat. Once permeated,  the salt  will break down the proteins, so, they don't have a chance to seize up when heated and become tough and rubbery.

 2-When baking chicken make sure  the chicken is very dry before it is put into the oven, so that it bakes rather than steams.

3-Storing- raw chicken maintains its quality longer in the freezer as compared to when having been cooked because moisture is lost during cooking. 

For optimal quality, a maximal storage time in the freezer of 12 months is recommended for uncooked whole chicken, 9 months for uncooked chicken parts, 3 to 4 months for uncooked chicken giblets, and 4 months for cooked chicken.

When freezing do not open vacuum packages. Re wrap again the already vacuum -wrapped chicken. Quality of chicken will be less if air permeates  in.