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#Eggplant Lentil and Bulgur Salad
nancylfitness · 4 months
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The Well-Stocked Kitchen
Forage in the pantry
Chow, nosh, eats, edible fare – be prepared in the case of:
unexpected guests
cannot go grocery shopping due to inclement weather
not in the mood to go ‘out-to-dinner’.
With a well-stocked kitchen and essential ingredients in the pantry, it is possible to quickly prepare delicious, nutritious cuisine in a moment’s notice.
Listed below are some ‘must have’ items that can be combined in various ways to create a satisfying and nutritious meal without having to make a trip to the store.
Pantry Basics
Basic Herbs & Spices & Seasonings
Basil
Cinnamon, ground
Garlic powder
Onion Powder
Oregano
Paprika
Parsley, dried
Pepper
Red Pepper, crushed
Rosemary
Salt
Tarragon
Thyme
Beyond Basic Herbs & Spices & Seasonings (for some added pizzazz)
Allspice
Bay Leaves
Cloves
Coriander, ground
Cumin, ground
Curry Powder
Cream of tartar
Dill
Five-spice powder
Ginger, ground
Sage
Sesame seeds
Nutmeg
Basic Dry Goods
Baking soda
Baking powder
Beans, dried: black, cannellini / navy, kidney, garbanzo, lentil
Bread, baguette & sandwich bread
Breadcrumbs
Cereal, non-sweetened breakfast
Cocoa powder, unsweetened
Cornmeal
Cornstarch
Flour, all purpose
Grains: barley, millet, bulgur, quinoa, couscous
Pasta: standard, whole grain, rice noodles, egg noodles
Nuts / Seeds: almonds, peanuts, sunflower, mixed seeds, mixed nuts
Rice: long-grain white, brown
Rolled Oats
Tortillas, whole wheat / corn
Yeast, dried
Basic Canned Goods
Broth, low sodium chicken & beef.
Beans: cannellini, navy, chickpeas, black beans
Evaporated milk
Mushrooms
Tomatoes
Tomato paste
Tuna, Salmon
Artichokes
Ham
Vegetables: Corn, Green beans
Sweeteners
Honey
Sugar, white & brown
Syrup, maple
Drinks
Club soda
Coffee
Tea
Water
V-8
Snacks
Crackers, assorted
Popcorn, kernels (for popping)
Dried fruit: raisins, apricots, cherries
Refrigerator
Butter, unsalted
Cheese: sharp cheddar, feta, parmesan, mozzarella
Eggs, large
Milk:  dairy, coconut, almond
Yogurt, plain  Greek
Produce
Avocados
Carrots
Celery
Bell peppers
Broccoli / Cauliflower
Eggplant
Leafy greens & Spinach
Lemons
Limes
Garlic
Onions, red & yellow
Parsley / Cilantro
Potatoes: sweet / yams, white / new
Scallions
Tomatoes
Zucchini
Freezer
Ground meat: beef, turkey / chicken
Chicken breasts, boneless & skinless
Vegetables: peas, chopped spinach, okra
Fish & Shellfish
Bacon, lean or Canadian Bacon
Frozen fruit: strawberries, blueberries, etc.
Gingerroot (cut in pieces, stored in plastic baggie)
Ice cream, vanilla
Pork, ground or boneless
Sausage, Italian or Turkey
Jars / Bottled Items
Clam juice
Condiments: ketchup, mayonnaise,  mustard
Jelly, jam / preserves
Non-stick spray
Oils:  olive (extra virgin), canola, sesame
Olives: green, black, calamata
Parmesan, grated
Peanut butter or other nut butter variety
Salsa
Soy / Teriyaki sauce
Tabasco hot sauce
Vanilla extract
Vinegar: distilled white, balsamic, rice wine
Wines: Marsala, Madeira, and Sherry
Worcestershire sauce
More Jars / Bottled Items
Applesauce
Capers
Hoisin Sauce
Pesto
Pumpkin Purée
Salad dressing
Look for our next cookbook.  It will feature a collection of recipes that use only the above list of pantry basics.
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arabella-au · 7 months
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A Vegetarian Journey: Exploring Plant-Based Middle Eastern Delights in Sydney
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In a world where culinary exploration knows no bounds, embarking on a vegetarian journey through Middle Eastern cuisine in Sydney unveils a treasure trove of plant-based delights that cater to the discerning palates of vegetarians and vegans alike. With a harmonious blend of spices, fresh produce, and time-honored traditions, vegetarian Middle Eastern dishes paint a culinary canvas that is both vibrant and nourishing.
The Flavors of Tradition Reimagined
Diving into the world of vegetarian Middle Eastern cuisine is an adventure that awakens the senses and invigorates the soul. Traditional dishes passed down through generations are reimagined to embrace the power of plant-based ingredients without compromising on taste or authenticity. From hearty stews to savoury pastries, each creation tells a story of innovation while honouring time-honoured roots.
Wholesome Beginnings: Hummus and Beyond
All exploration of Middle Eastern cuisine is complete with indulging in the silky embrace of hummus. Made from humble chickpeas, tahini, and a dash of citrus, hummus symbolises the region's culinary prowess. Falafel, too, takes centre stage, boasting a crispy exterior that gives way to a tender interior packed with protein and flavour. These classics form the foundation of a vegetarian journey that is both satisfying and nutritious.
The Magic of Mezze
Enter the world of mezze, where small plates come together to create a symphony of flavours. Baba ganoush, a luscious spread crafted from roasted eggplants, and muhammara, a vibrant red dip featuring roasted red peppers and walnuts, tantalize the taste buds. The medley of textures and tastes allows for a diverse exploration of Middle Eastern flavours in a single sitting.
Plant-Powered Grains and Greens
In vegetarian Middle Eastern cuisine, grains and greens take centre stage, offering a wholesome and nourishing experience. Tabbouleh, a vibrant salad featuring parsley, mint, tomatoes, and bulgur, showcases the freshness of the region's produce. Mujadara, a hearty dish made from lentils, rice, and caramelized onions, exemplifies the marriage of simple ingredients and bold flavours.
Decadence in Desserts
A journey through Middle Eastern cuisine would only be complete with savouring the sweetness of its desserts. While traditional offerings like baklava continue to delight, a new wave of plant-based creations captivates the dessert scene. From dairy-free ice creams infused with fragrant rose water to nut-filled pastries that dance on the palate, these desserts are a testament to innovation and culinary artistry.
Embracing a Plant-Based Middle Eastern Lifestyle
Vegetarianism and Middle Eastern cuisine combine to create a lifestyle that celebrates personal well-being and cultural heritage. As the world shifts toward more conscious dining choices, Sydney's Middle Eastern restaurants welcome patrons to savour the richness of flavours, the diversity of textures, and the beauty of plant-powered creations.
A vegetarian journey through middle eastern restaurant i Sydney is an invitation to savour the essence of a rich culinary heritage while embracing the virtues of plant-based living. From the zesty notes of hummus to the fragrant spices that perfume the air, each bite carries the weight of tradition and innovation. Whether you're a dedicated vegetarian or simply curious to explore new horizons, the vegetarian Middle Eastern table has a place for you.
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elenasunshinemagazine · 11 months
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How to prepare the right dinners for the whole week?
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The idea of a proper dinner attracts many. And in theory, I have progressed very far: I know how to choose healthy foods, and how to prepare delicious dishes from them.
Returning home after a busy day of work, I was not ready to spend time preparing the right and healthy dishes.
That is, plan, predict, and make inventory. I now spend less than an hour on a Sunday to ensure I have the right dinners for the whole week.
1. I cook cereals — this is bulgur, brown rice( any). This time does not need to be spent at all: the cereal is prepared by itself, if you use a slow cooker or a steamer. Ready-made cereals should be cooled and put in the refrigerator in serving containers. And now you have the base for salads with baked and fresh vegetables and a side dish for protein dishes.
2. You can cook baked vegetables. Coarsely chop the eggplants, zucchini, carrots, and sweet peppers, put them in a mold, sprinkle them with olive oil, and put in the oven for 10 minutes. Baked vegetables are a great side dish. Make vegetable caviar by simply grinding everything in a blender and adding olive oil and an addition to the salad. Separately bake the sliced pumpkin - it is combined with green salad, pine nuts, and feta. In the oven, bake the beets, wrapping the unpeeled vegetables in foil. It will become the basis for salads and pates-just add cheese, herbs, or avocado.
3. Cook the beans, chickpeas, and lentils. Legumes are a very good option for dinner. You can use canned beans or chickpeas. These preparations will be an excellent basis for soup with tomatoes, carrots, onions, lobio, and salads. Such options: lentils, cheese, green salad; beans, garlic, walnuts, and a large bunch of parsley. Homemade hummus is also a great option for a light and healthy dinner in combination with fresh vegetables.
4. Cook vegetables on a steamer. String beans, cauliflower, and broccoli will be a useful side dish, but it plays a major role in the omelet with vegetables. How to prepare the right dinners for the whole week?
5. Prepare a protein base — baked chicken breasts and fish.
Chicken breast is a product that will help you out at any second and will allow you to create a culinary masterpiece in a short time. A chicken breast in the oven turns out to be a delicious, fragrant, and festive dish.
Baked fish is a very tasty and healthy dish that can be prepared at home. To do this, you will need a minimum amount of additional ingredients and a variety of different spices. To make a ready-made delicacy like everyone, you need not only to cook delicious fish in the oven but also to be able to serve it correctly. You can bake fish in the oven in a variety of ways. Each of them has its own flavor, which makes the dish original and well-recognized.
6. Prepare fresh vegetables cut into cubes carrots, kohlrabi, celery, and daikon. Just add hummus or a dip of soft cottage cheese with herbs, and a light dinner is ready. I agree that sliced vegetables lose vitamins, but I choose the lesser of two evils: I'd rather open the refrigerator and see sliced and slightly lost nutritional value vegetables.
This plan works. On a Sunday, spend just one hour of time to ensure you have proper and delicious dinners. In general, a solid benefit!
https://elenasunshinemagazine.com/cooking/how-to-prepare-the-right-dinners-for-the-whole-week/
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2023eportfolio · 1 year
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Iran and Georgia
INTRODUCTION
This week, I will be learning…
Method: frying, grilling, roasting, salad dressing
Menu: Steamed Rice pg. 630 Persian Flatbread pg 636 Tahchin Morgh (Rice Stuffed with Chicken) Mirza Ghasemi (Eggplant Dip) Fesenjoon (pomegranate & walnut chicken stew) pg 627 kabab Koobideh (ground beef)
Sustainability Topic: water
Prior Knowledge
We have made some kebabs before. I am not sure what Iranian or Georgian food I have had before. The rice technique seems appealing. I think the shape always adds a great look to rice.
Learning Objectives
This week, we will Introduce the rich and varied histories of Iran and Georgia, their diverse geographies, cultural influences, and climates. Introduce the culinary culture, regions, and dining etiquette in Iran and Georgia. Discuss the importance of religion and the Silk Road on both cuisines. Discuss the importance of the supra and tamada on dining etiquette in Georgia. Identify the foods, flavor foundations, seasoning devices, and favored cooking techniques. Teach the techniques and the marvelous, creative dishes of ancient Persia, Iran, and the Republic of Georgia.
RESEARCH
Method of Cooking
Fat: Olive oil, butter, clarified butter, vegetable oil, sheep tail fat, dehen (seasoned sheep tail fat)
Sweet: Sugar, honey, pomegranate molasses, grape molasses, carob molasses
Sour/alcohol: Lemon, orange, bitter orange, red or white wine vinegar, pomegranate syrup, sumac powder, yogurt, kishk (fermented and powdered yogurt and bulgur)
Salty: Salt, olives Spicy-Hot: Red chili pepper flakes, white and black pepper
Spice: Aniseed, cumin, allspice, cinnamon, saffron, cardamom, bay leaves, nutmeg, cloves, mastic, mahlab (ground cherry kernels), za’atar (spice blend of thyme, sesame, and sumac), mastic, seven-spice blend
Aromatic Seasoning Vegetables: Onion, garlic, carrot, celery, green onions Herbs, Seasonings, and condiments: Italian parsley, mint, cilantro, oregano, orange blossom and rose flower waters, rose petal jam
Other important Foods: Sesame seed, tahini (sesame paste), nuts (pine nuts, pistachios, almonds, walnuts), burghul (bulgar wheat), short-grain rice, freekeh (roasted green wheat), fillo pastry, chickpeas, lentils, fruit (apricots, cherries, quince, dates, figs), olives, grape leaves, cabbage, eggplant, zucchini, tomatoes, cucumbers, romaine, artichokes, okra, green beans, fish, meat (lamb, chicken, goat), pastirma or basturma (spice-rubbed, dry-cured beef)
Popular Dishes: Khobz arabi (flatbread) and khobz marquq (paper-thin flatbread), baklava, hummus (chickpea and tahini dip), baba ghanouji (eggplant dip), kibbeh (dish with lamb and bulgar), fattoush (salad with dried or toasted flatbread), labneh (strained yogurt), m’jaddarah (lentils, rice, and crisp-fried onion), tabbouleh (bulgar wheat salad), falafel (deep-fried chickpea balls), mezze (any dish served in small portions as appetizer), shawarma (shaved grilled meat)
Drinks: Ayran (yogurt drink), tea, Arabic and Turkish coffee, arak (anise-flavored liqueur), lemonade, beer, wine, jallab (drink made with ice, grape molasses, and nuts)
https://www.hungrypaprikas.com/ayran/
Origin and History
“Iran has long been an intersection of East and West, absorbing dark invasions, trade, disaster, conquests, migrations, and settlements. Over centuries, Persian, Byzantine, Frankish, Slavic (Balkan), Roman, Venetian, and Turkish foods and techniques, like paprika, lemons, tomatoes, bell peppers, and potatoes, influenced the continually evolving Iranian cuisine. “ (1)
Map of Cuisines
What influences the various areas being studied? For example, does the area have maritime influences, mountains, dry, Mediterranean climate, what is the weather like? 
Prepare the following questions for class discussion:
Iran/Persia
What is the reason for the early sophistication of Persian Cuisine?
What other cultural influences shaped Persian-Iranian cuisine? 
What was the Silk-Road? 
Name two important Persian dishes?
Republic of Georgia
What cultures left their influences on Georgian cuisine? 
Discuss the foods and herbs important to Georgian cuisine.
What is the premier soup of Georgia? What are its main ingredients?
In your research, bring one-two interesting findings from the area to share in class. 
Dish Method Variations
Falafel: Bake or Broil: Brush the balls or pat- ties with olive oil and bake in preheated 400 degree F oven 20 minutes, then broil to brown them.
Sources
1) Discovering Global Cuisines
2)https://www.whiskaffair.com/sumac-onions-recipe/
RECIPES
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allwayshungry · 3 years
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Eggplant, Lentil, and Bulgur Salad
Ingredients
1 cup lentils
5 cups water
2 teaspoons salt
1 cup bulgur
5 tablespoons olive oil
1 onion, chopped
1 eggplant, peeled, quartered, and sliced thin
3 tablespoons tomato paste
1/2 teaspoon Tabasco sauce
4 scallions, white bulbs only, sliced
1 cup chopped fresh parsley
1 cucumber, peeled, halved lengthwise, seeded, and diced
1 tomato, diced
Directions
In a medium saucepan, combine the lentils, 3 1/2 cups of the water, and 1 teaspoon of the salt. Bring to a boil, reduce the heat, and simmer, partially covered, for 10 minutes. Stir in the bulgur and continue cooking, partially covered, stirring occasionally, until the lentils and bulgur are just done, about 15 minutes. Remove from the heat and let sit, partially covered, for 5 minutes.
Meanwhile, in a large nonstick frying pan, heat 3 tablespoons of the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the remaining 2 tablespoons of oil and the eggplant and cook, stirring, for 2 minutes. Stir in the tomato paste and the remaining 1 1/2 cups of water and 1 teaspoon of salt. Bring to a simmer and cook, stirring occasionally, until the eggplant is very tender and no liquid remains in the pan, about 20 minutes.
Remove the pan from the heat and stir the lentil mixture, Tabasco, scallions, and half the parsley into the eggplant.
In a small bowl, combine the remaining parsley with the cucumber and tomato. Serve the lentils over the cucumber salad.
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formeryelpers · 3 years
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Glendale Market, 513 W Glenoaks Blvd, Glendale, CA 91202
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Honestly, I did not get the friendliest reception at Glendale Market but the deli is so good that I plan to return. He wasn’t very patient with my questions. I asked what eech was – was told it was cucumber and tomato – that’s not what it is. It’s bulgur salad.
It’s a small Armenian market (the signs are even in Armenian) with a popular deli. The market had the basics – fresh produce, dairy, pita, lavash, spices, beans, tea, Armenian coffee, baked goods, etc.
The deli offers appetizers (hummus, ikra, sarma, etc.), hot plates, combo plates, salads, sandwiches, panini and soups. Prices are low and the food is very fresh.
Lentil salad combo ($8.99 with your choice of two sides. I chose mutabel & hummus). I’ve never had lentil salad and wasn’t sure what to expect. The red lentil salad had a dense, thick texture like tuna salad meets pate – I think it was made with bulgur and red peppers though I’m not sure. Very filling and tasty with the Persian cucumbers, lettuce, tomato and spicy vinaigrette. The hummus was extra thick and the mutabel (roasted eggplant dip with tahini) was super creamy. I added my own pita – so good with the salad and dips.
Falafel salad combo ($8.99 with two sides – chose sarma and hummus)
Sarma (6 for $5.99): Thinner with looser filling, Mr. Froyo said it was interesting
Tabbouli ($5.99 for 16 oz): Parsley heavy – which is what Mr. Froyo prefers, he also liked that it was fresh and drier (vs. wet and oily like Zankou’s)
Glendale Market has its own parking lot. The interior was clean.
5 out of 5 stars
By Lolia S.
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s-alnemer77 · 4 years
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The most well-known bbq restaurant revealed (Legit Review)
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tel aviv, israel calls itself the vegan capital of the arena. And very certainly so! It boasts of at the least 400 vegan and vegetarian-pleasant restaurants all around the town along with the tantalizing shuks or markets all around. Permit me to take you through a drool-worthy culinary journey across one of the most well-known markets – the levinsky marketplace. Levinsky marketplace (tel aviv) – overview it turned into a friday and shabbath, the jewish day of relaxation was here when after a tedious week, some friends determined to discover the wonderful food at levinsky. Strolling down the slim lanes at levinsky, we have been already greeted with the lovely sights and smells of the marketplace tons earlier than we even reached our destination on the far stop of it. Bougainvillaea flowers bougainvillaea plant life taking walks with the aid of the stunning bougainvillea, our first forestall was the iconic café levinsky, recognized for its uniqueness beverages. They have got a selection of brownies, lemon squares, chocolate balls and are stated to have the first-class coffee round, by the locals. However we went for the long-lasting fermented fruit soda which got here with a whole fermented apricot, fermented cherries, fresh melon squares, an entire carob fruit to suck on, some nearby herbs and packed with soda to the very brim. The beauty changed into topped with a appropriate flower, making it stereotypically worth of instagram. They also served kombucha and several flavor extracts and a few very exciting artwork. 
Carob
transferring ahead, we dropped with the aid of an real mediterranean pickle keep, where we took the freedom of sampling a number of the signature olive pickles and then transferring on to the more unconventional cherry and pepper ones. The shop right beside it had the most large series of mediterranean dips that i had ever visible. The uncooked tomato (salsa-like) dip and the roast pepper dip had been my favorites. In addition they had baba ganoush, the traditional center eastern aubergine dip, pesto and, of path, hummus. However we did not attempt the hummus right here due to the fact, well, read on. The blue cheese dip stood out. So did the huge collection of numerous forms of gentle and difficult cheeses. Variety of pickles levinsky market tel aviv
pickles
dips
with our stomachs already 1 / 4 complete, we sooner or later made it to our vacation spot – garger hazahav – an area that at least six distinctive locals had advocated to me. The tiny place become very obviously famous with as a minimum seven exceptional groups of humans waiting to get a desk. The host kindly cited our names with a marker on the glass door that he generously used as a board. Because the wait persevered with the clock continuously ticking and munching at the falafel they served to the hungry queue, we commenced to fear that we might not even get a seat because it become just more than one hours from shabbat whilst the place might near for the dates. After ready outdoor for forty lengthy mins, all of the even as searching and drooling over other human beings’s meals, we subsequently were given a desk simply mins earlier than they stopped taking greater names in. As quickly as we were given seated, the first element we got ourselves turned into a big pitcher of lemonade as we sat looking at their menu. We picked  in their massive mixtures in an try and pattern as many dishes as we could from their kitchen. As we waited for our food to arrive, we had been served with pita, candy white onion, cucumber, and olive pickles, and two very specific items. The primary turned into crushed garlic in a few type of a flavourful liquid that i am still suffering to place and the alternative changed into skhug – a fiery, herby yemenite chutney made with coriander and parsley leaves, jalapeno peppers, greater garlic, some cumin, cardamom and caraway seeds, salt and pepper, and a generous quantity of olive oil. It changed into so tasty that i couldn’t stop consuming, even my nostril burned and eyes teared up. Skhug and accompaniments levinsky market tel aviv
skhug
meals in the end arrived. Take a look at the staggering spread earlier than i am going on describing every of the splendid things obtainable. Meals spread levinsky market tel aviv
we were given two plates, comprising of hummus, ful, and mashawashe. These had been our mains. Hummus is a staple dish all that you'll be able to discover all around the center east. It is fabricated from finely mixed boiled chickpeas with lemon, garlic and sesame paste. Mashawashe was also made up of chickpeas which had been, this time, coarsely beaten with lemon and garlic. Ful is a (egyptian?) stew manufactured from fava beans that are cooked till they lose their identification and emerge as a unmarried blob, crowned with herbs and spices.
Triple hummus platter
transferring directly to our side dishes, we had asked human beings on the side tables and picked the four maximum recommended. Majadra become clearly extraordinarily popular as there has been as a minimum one individual on every table that advocated it. It is a dish made with green and black lentils, in conjunction with bulgur groats and completed with a beneficiant assisting of fried onions. It got here crowned with soft chickpeas. Majadra my indian flavor buds found the sphicha closest to domestic. Cooked eggplant in a tomato-based totally sauce to be dipped into with a pita, it felt homely with its warm diffused flavors. Eating this with a slice of onion and the skhug expanded the experience to some other degree. Spicha i now describe my most favourite from the spread- the good antique salad. This scrumptious chopped salad made out of finely sliced cucumbers, tomatoes, radishes and generous amounts of parsley, dressed with lemon juice and olive oil. Whilst the israeli salad is the quality by way of itself, this model would possibly simply be better. Within the warm summer season of tel aviv and all of the heavy meals that we have been gobbling down, this salad brought out the freshness that brought the whole meal together. Reduce salad last, however no longer least, we ordered the chips; that's nothing however what french fries are referred to as on this a part of the sector. Dipping those amazingly crispy and long double-fried potatoes in hummus, skhug or ketchup stored us looking for more even when all the other matters have been scooped (with the pita) easy off the plate. The love for these fries is so much that i may want to back just to get these once more.
Chips
if you’re around the place, do come and devour here; you will not remorse it. And in case you’re now not across the vicinity, give some of those dishes a try as all of them are simple and smooth to make with flavors on the way to hold you looking for extra.
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35 Satisfying Vegetarian Recipes That Are Incredibly Easy to Make | Real Simple
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Whether you’ve been a vegetarian for years or you're just in the mood for something meat-free this evening, we've got you. This roundup of easy-to-make meatless recipes is anything but rabbit food. Each delicious idea is super satisfying (think: buttery pappardelle with pumpkin and caramelized onions, tacos with goat cheese, potato pierogi with sauteed cabbage and apples, and more) and—we promise—won't leave you wondering whether you should order a pizza to get full. After all, a plant-based meal plan is better for your body and for the planet. So grab that chef's knife (chopping ahead!) and let's get after it. RELATED: 22 Easy Vegan Dinner Recipes to Start Your Plant-Based Journey Cauliflower Tartine With Romesco Sauce This delicious open-faced sandwich may look fancy, but we promise it's super easy to make. You'll start with the delicious combination of Romesco and cauliflower, then add golden raisins and fresh parsley to the mix for a bright—and subtly sweet—kick. Don't love one (or both)? No problem: you can use cilantro and chopped dates instead. Get the recipe: Roasted and Pickled Cauliflower Sandwiches With Romesco
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Eggplant-Mushroom Meatball Sub Talk about a trifecta: this recipe combines eggplant meatballs, salty-savory mushrooms, and fluffy whole-wheat hoagie buns. These sandwiches are so flavorful, your dinner dates will wonder why they ever ate meatball sandwiches with actual meat in them. Get the recipe: Eggplant-Mushroom Meatball Sub
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Flaky Mushroom and Gruyère Tarts An assortment of rich, caramelized mushrooms and melted Gruyere cheese make a mouthwatering topping for crisp and airy puff pastry. To serve the dish as a complete meal, plate the tart alongside a mixed greens salad. Or, cut it into smaller pieces and serve as a tasty appetizer at your next party. Get the recipe: Flaky Mushroom and Gruyère Tarts
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Slow-Cooker Vegetarian Chili With Sweet Potatoes Complete with wings, chili, and pigs in a blanket, the typical game day spread isn’t exactly vegetarian-friendly. Surprise the meat-lovers of the bunch with a vegetarian chili that’s delicious and chock-full of hearty ingredients like beans, sweet potatoes, and tomatoes. Just don’t be surprised when it, too, becomes a family favorite. Get the recipe: Slow-Cooker Vegetarian Chili With Sweet Potatoes
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Thai Curry Vegetable and Tofu Soup Bring a taste of Thailand home with you—and, no, not in the form of take out. To recreate this traditional favorite, simply combine the ingredients on the stovetop. Then, stir in fresh lime juice and sprinkle with torn fresh basil leaves before serving to add a fresh, bright note. Get the recipe: Thai Curry Vegetable and Tofu Soup
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Roasted Eggplant With Miso and Sesame Seeds In this Asian-inspired recipe, the eggplants roast at high heat, making the outside skin crispy and the inside succulent. The rich miso dressing gives it a salty umami flavor that’s sure to be a crowd-pleaser. Serve over a bed of cooked whole grains (like brown rice or farro) with lots of fresh herbs for an easy and impressive vegetarian meal. Get the recipe: Roasted Eggplant With Miso and Sesame Seeds
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Tofu and Vegetable Curry With Rice When cooked into this flavorful and hearty Indian dish, tofu is far from bland and boring. The firm tofu soaks up the bold flavors of the Thai red curry paste, grated ginger, and coconut milk. When ready to serve, top with freshly torn basil leaves and spoon a hefty serving atop bowls of long-grain white rice. Get the recipe: Tofu and Vegetable Curry With Rice
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Roasted Eggplant and Olive Pasta Salad Who doesn’t love pasta salad? Salty olives and feta cheese combined with fresh tomatoes, chewy pasta, and tender cubes of roasted eggplant make this the perfect satisfying and healthy lunch or dinner. The longer it sits, the more the flavors meld together, so make extra and eat well all week long. Get the recipe: Roasted Eggplant and Olive Pasta Salad
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Mustardy Kale Salad With Roasted Sweet Potato and Apple Crunchy, sweet, and tangy all at once, this hearty main-course salad combines kale, roasted sweet potatoes, sliced apples, chopped almonds, and shaved pecorino cheese. To soften the raw kale leaves and make them easier to chew, combine them with the dressing and then rub the mixture with clean hands. Get the recipe: Mustardy Kale Salad With Roasted Sweet Potato and Apple
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Spicy Coconut Noodles To make this dish’s easy Asian-inspired sauce, simply combine the coconut milk, tomato paste, chili powder, salt, and chili paste in a large saucepan. Stir the fettuccine or rice noodles into the sauce, toss, and top with scallions, sprouts, basil, and coconut to add depth of flavor. Get the recipe: Spicy Coconut Noodles
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Vegetarian Tacos With Goat Cheese These flavorful meatless tacos are packed with good-for-you vegetables, like spinach, corn, and tomatoes. Crumbled, cooked extra-firm tofu and goat cheese give the tasty Mexican meal an added boost of protein. Get the recipe: Vegetarian Tacos With Goat Cheese
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Buttery Pappardelle With Pumpkin and Caramelized Onions Don’t settle for a simple spaghetti with marinara sauce just because you’ve chosen not to eat meat. Instead, use seasonal ingredients to put a sophisticated spin on pasta night. In this dish, sautéed pumpkin and caramelized onions add fancy flair and a hint of natural sweetness, while rosemary lends an earthy note. Get the recipe: Buttery Pappardelle With Pumpkin and Caramelized Onions
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Barley and Lentil Salad With Goat Cheese To make this heart-healthy salad, toss romaine lettuce with a portion of the homemade lemon dressing. Then, in another bowl, toss the barley, lentils, carrot, onion, olives, and cucumber with the remaining dressing. Serve the nutty, good-for-you grain mixture over the crisp lettuce and sprinkle with goat cheese crumbles. Get the recipe: Barley and Lentil Salad With Goat Cheese
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Cheese Tortellini With Spinach, Peas, and Brown Butter Melt butter in a saucepan and let it cook until the milk solids begin to brown to create a nutty and intensely rich sauce. Add the spinach and tomato and cook until the spinach is wilted and the tomato starts to soften. Stir in the cheese tortellini and peas, and then finish with a dose of lemon juice and a sprinkling of fresh zest. Get the recipe: Cheese Tortellini With Spinach, Peas, and Brown Butter
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Portobello Mushroom Burgers With Oven Fries This hearty and complete vegetarian meal mimics a meat-lover’s traditional pub favorite. Sandwich lettuce, onions, and a roasted Portobello mushroom topped with melted cheddar between two English muffins. To kick up the heat, spread the bread with a hefty hand of spicy mayonnaise—made by combining sharp mustard with mayonnaise—first. Get the recipe: Portobello Mushroom Burgers With Oven Fries
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Stuffed Portobello Mushrooms With Feta and Almonds Roast meaty Portobello mushrooms until tender, and then stuff with a mixture of nutrient-rich bulgur, chopped almonds, sliced scallions, and thyme. While the dish warms, prepare a complementary side salad: Simply toss mixed greens and cucumbers with a zesty homemade lemon dressing. Get the recipe: Stuffed Portobello Mushrooms With Feta and Almonds
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Sweet Potato and Apple Soup With Cheese and Walnuts Spiced with nutmeg, this cream-free soup of pureed sweet potatoes and apples makes a warm, comforting meal to enjoy on cold autumn nights. Serve the subtly sweet soup with a spread of blue cheese, walnuts, crackers, and sliced apples. Get the recipe: Sweet Potato and Apple Soup With Cheese and Walnuts
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Polenta-Stuffed Poblano Peppers Stuffed peppers are typically filled with rice, but a smooth creamy polenta filling ups the comfort level in this tasty dish. While the polenta is still warm, stir in the corn, goat cheese, and scallions. Then, fill the poblano pepper halves with a hefty scoop and bake until heated through. Get the recipe: Polenta-Stuffed Poblano Peppers
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Slow-Cooker Bean and Spinach Enchiladas This set-it-and-forget-it dinner is full of flavor, but takes minimal effort to prepare. Before you head out the door in the morning, stuff the tortillas with black beans, chopped spinach, corn, and grated Cheddar. A filling and meatless meal will be waiting for you when you get home at the end of the day. Get the recipe: Slow-Cooker Bean and Spinach Enchiladas
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Potato Pierogi With Sauteed Cabbage and Apples Store-bought potato-and-onion pierogi make this comfort meal easy to prepare. While the pierogi cooks, whip up the tangy cabbage side by sautéing together the onion, apple, cabbage, and vinegar until slightly wilted but still crunchy. Serve the pierogi atop the cabbage mixture with sour cream on the side. Get the recipe: Potato Pierogi With Sauteed Cabbage and Apples
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Thai Spiced Tofu Tofu may be high in protein, but it can be downright bland. To add a burst of flavor, marinate the tofu with a bit of Thai red curry paste, sugar, and a splash of Asian fish sauce for 15 minutes before cooking. Serve each portion with a side of tender green beans. Get the recipe: Thai Spiced Tofu
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Vegetable Shepherd’s Pie Shepherd’s pie, a classic English comfort food, gets a meatless makeover. The vegetarian meal is packed with six different kinds of vegetables—onion, parsnips, celery, fennel, Brussels sprouts, and Swiss chard leaves—and then topped with a smooth sweet potato puree. Get the recipe: Vegetable Shepherd’s Pie
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Butternut Squash Flat Bread With Cheddar and Pine Nuts Extra-sharp Cheddar cheese balances out the sweetness of the butternut squash, while the red onion adds delicious bite. To make it a meal, serve the flat bread alongside an arugula salad tossed in a simple homemade dressing. Alternatively, serve bite-sized slices on a tray or wooden cutting board at your next party. Get the recipe: Butternut Squash Flat Bread With Cheddar and Pine Nuts
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Pasta With Kale and Walnut Pesto This unusual but oh-so-delicious pesto sauce—made by combining walnuts, kale, pecorino, and garlic in the food processor—can be stored in the fridge for five days or in the freezer for three months. When you need a meal in a pinch, just toss the sauce with cooked pasta. Get the recipe: Pasta With Kale and Walnut Pesto
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Zucchini With Quinoa Stuffing Skip traditional breadcrumbs and stuff hollowed out zucchini halves with protein-rich ingredients—like quinoa, beans, tomatoes, and almonds—to craft a nutritional meal that’s both vegetarian and gluten-free. Get the recipe: Zucchini With Quinoa Stuffing
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Baked Polenta With Mushrooms and Gorgonzola Instant polenta tastes just like the homemade variation when it’s stirred with butter, cream cheese, and sharp gorgonzola. To make the dish even more decadent, top with an earthy mushroom mixture and the remaining crumbled gorgonzola before baking. Get the recipe: Baked Polenta With Mushrooms and Gorgonzola
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Vegetable Fried Rice Put down the phone—this takeout fake-out is full of fresh vegetables and so much better than the real thing. To make your own, first sauté the vegetables until tender but still slightly crispy, and then add cooked rice, scallions, and a homemade soy sauce mixture. To finish the dish, stir in scrambled eggs. Get the recipe: Vegetable Fried Rice
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Beets, Spinach, and Goat Cheese Sandwich Whether you’re packing lunch or prepping a light dinner, this loaded sandwich features layers of creamy goat cheese and nutrient-rich vegetables, like beets and spinach. If your beets come with beet greens, swap them for the spinach to save on ingredients and decrease your food waste. Get the recipe: Beets, Spinach, and Goat Cheese Sandwich
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Black Bean Soup With Roasted Jalapeno Salsa This black bean soup is easy to make in a single pot and takes just 35 minutes from start to finish. Top the protein-packed meal-in-a-bowl with a homemade salsa made with cilantro, lime juice, chopped onions, and charred jalapenos, which lend a deep, smoky flavor. Get the recipe: Black Bean Soup With Roasted Jalapeno Salsa
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Butternut Squash Salad With Hazelnuts and Blue Cheese Roasted squash and toasted hazelnuts add a rich, nutty flavor to this sensational main-course salad, while the red onion and creamy blue cheese provide a contrasting bite. Complete the salad with a drizzling of tangy homemade vinaigrette. Get the recipe: Butternut Squash Salad With Hazelnuts and Blue Cheese
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Peanut-Squash Stew This stew’s secret ingredient—smooth peanut butter—gives the dish a complex nutty flavor. If you’re feeding meat-lovers, too, split the finished product in half and add cooked chicken breast to one portion. When ready to serve, ladle the stew on top of rice and sprinkle with chopped roasted peanuts. Get the recipe: Peanut-Squash Stew
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Smashed White Bean and Avocado Club Roughly mash canned white beans with oil, salt, and pepper to create this sandwich’s flavorful spread (if you’re in a hurry, use store-bought hummus instead). Then, stack the open-faced sandwiches with crunchy cucumbers, red onions, sprouts, and avocado slices. Get the recipe: Smashed White Bean and Avocado Club
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Spinach and Goat Cheese Frittata Frittatas are protein-packed and versatile. Don’t like spinach? Just swap in your favorite veggies and herbs instead. To round out the meal—whether a light dinner, lunch, or brunch—serve a slice of the frittata with a simple green salad and a slice of thick country bread. Get the recipe: Spinach and Goat Cheese Frittata
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Spinach and Ricotta-Stuffed Shells Pack jumbo pasta shells with a mixture of ricotta, chopped baby spinach, and parmesan cheese and place in an oven-safe baking dish. Top with your favorite jarred marinara sauce, sprinkle with shredded mozzarella cheese, and bake until the cheese begins to brown and bubble. Pair the rich and creamy dish with a simple green salad. Get the recipe: Spinach and Ricotta-Stuffed Shells
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Chickpeas With Chard and Pan-Roasted Tomatoes To draw out the fresh flavor of the tomatoes (even out-of-season fruits), place them cut-side down and cook, shaking the pan occasionally, until browned and softened. Then, add the chard, raisins, chickpeas, and fresh lemon juice and cook until heated through. Serve the flavorful stew over a bowl of rice. Get the recipe: Chickpeas With Chard and Pan-Roasted Tomatoes. Read the full article
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bluewomanposts · 4 years
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Everyone will talk about this diet! The list of the most healthy diet to mark the year 2020
We have compiled the most useful diet list that will help you lose weight in natural and healthy ways! How is healthy eating? What are the definitive and permanently weakening diet lists? What to do to lose weight in the new year? Healthy weight loss diet list ... In order to enter the new year with health and peace at the end of 2019, we need to take some changes in ourselves. After deciding on a healthy diet , it has a very positive effect on both reducing the effect of disease occurrence and weight loss process. Healthy weight loss can be achieved with diet lists where people who care about their appearance may be weakened by healthy and natural means . We have put together the most healthy and effective diet lists that can be preferred in daily life for you. Diet lists that will provide you with a healthy diet and support you to lose weight ... THE MOST HEALTHY DIET LISTS TO STAMP 2020
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DAY 1 When he got up: 1 glass of water Morning: 1 slice whole wheat or rye bread + 1 tbsp labne cheese + Tomato / parsley / red pepper Lunch: 6-7 spoons of fresh beans with olive oil and so on. vegetable dish + 1 slice of bread + 1 bowl of tzatziki (with a pinch of pepper / mint) Snacks: 1 galeta or 2 grissini or 2 pieces of meat + 1 tablespoon full of uncooked pistachios or 10 uncooked almonds Evening: 160 g Grilled or tuna + Boiled / baked vegetables (zucchini / eggplant / pepper etc.) or mixed salad + 14-15 pieces of black grapes and so on. DAY 2 When he got up: 1 glass of water Morning: 1 apple + 1 slice of cheese (30 g) + 2-3 pieces of walnut Lunch: 1/3 cup whole wheat flour pasta + ¾ cup cooked peas + ½ cup chopped tomato + ½ cup chopped cucumber + 1 tbsp basil or parsley + 1 tbsp crumbled low-fat white cheese Snacks:  1 slice of pineapple or 1 medium pear (with light cinnamon) + 1 small box of yogurt Evening: Grilled steaks on palms + ½ cup sauteed vegetables + ½ potatoes + 7-8 blackberries or black mulberries or raspberries and so on. DAY 3: When he got up: 1 glass of water Morning: 2 egg omelettes with tomatoes and mushrooms (1 teaspoon of olive oil) + 1 slice of whole wheat bread + Greens (fresh mint / parsley / arugula etc.) Noon: 1 bowl of vegetable soup + Grill / oven chicken Snacks: 8-10 pieces of raw almonds + 1 medium size pear Evening: 5-6 spoons of lentil dinner + 3-4 spoons of yogurt + Salad + Half pomegranate DAY 4: When he got up: 1 glass of water Morning: 4 spoons of yogurt or 1 cup of milk + 1 handful of black mulberries / blackberries / raspberries + 2-3 spoons of oatmeal + a pinch of cinnamon Lunch: 1 small wholemeal lavash + chicken breast + Sauteed red pepper / lettuce / onion + 1 box of buttermilk Snacks: 2-3 whole grain or oat biscuits or 1 cup skimmed or unsalted corn or ½ boiled corn + 5-6 nuts Evening: 1 cauliflower or imambayıldı + Salad (with the addition of lemon / vinegar) + 2-3 dried apricots DAY 5: When he got up: 1 glass of water Morning: Lean toast with white cheese tomato / pepper + 2 walnuts Noon: Salad with tuna or grilled fish + 1 piece of bread or 1 slice of brown bread Snacks:  2 balls of ice cream (plain / fruity) or 2 fingers long dark chocolate (70% cocoa) Evening: 1 medium artichoke with olive oil (side dish / dill) + 2-3 spoons of yogurt + 2 plum plums and so on. 6.DAY When he got up: 1 glass of water Morning: 1 cup of milk (without lactose) + 1 slice of bread + 1 teaspoon of peanut butter (without sugar) + ½ tablespoon of raisin Noon: 4 grilled meatballs + Salad (lemon and vinegar free, pomegranate juice up to 1 teaspoon) Snacks: 1 small size pear + 2-3 pieces of grain crackers Evening: 1 stuffed zucchini or 2 small peppers (prepared with fine bulgur instead of rice) + Salad (with lemon / vinegar addition) + 1 small can of probiotic yogurt DAY 7: When he got up: 1 glass of water Morning: 1 slice of whole wheat / rye / germ bread + 2 slices of cheese + Tomato / cucumber + 5-6 olives Lunch: 5-6 spoonful of whole wheat flour pasta or bulgur pilaf with tomato / vegetable + 3-4 spoonful of yogurt Snacks: Parsley, tomatoes, red pepper, a pinch of chili peppers and 1 tablespoon full of curd cheese mini salad + 1 cup milk (1 teaspoon cinnamon / ginger addition) or 4 spoons of yogurt (spicy) or 1 large ayran Evening: 6-7 spoon minced cauliflower and so on. vegetable dish + 1 slice of bread + 1 small banana   What is a sugar-free 21 day diet? How many pounds is lost without eating sugar? 21-day diet without sugar(Opens in a new browser tab) Winter detox weakens 3 pounds in a week! Healthy diet list to avoid losing weight in winter(Opens in a new browser tab) How to make apple cider vinegar with weakening honey? Slimming with apple cider vinegar!(Opens in a new browser tab) Read the full article
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meeedeee · 7 years
Link
http://ift.tt/2iQBl2g
Imagine you are visiting a restaurant that is as comfortable and familiar as a friend’s living room, where the music is good, but where you are largely ignorant of the cuisine. Some of the dishes you recognize — hummus, falafel, chicken kebab — while others, like hesandin and mele gej, you do not. You recognize a vague Persian bent to the menu so you ask the server if the restaurant serves anything like doogh, a yogurt drink you enjoy at Iranian restaurants. She returns with a copper bowl of the Kurdish equivalent served with a ladle from which you are instructed to sip.
The drink is light but creamy, refreshingly tart, flavored with a bit of dried mint, and you soon see the bottom of the bowl. You may still not be quite sure which way a meal is headed when you come to Niroj Kurdish Cuisine in Agoura Hills, but you suspect you will be well taken care of. Sometimes that is all that counts.
My former colleague Charles Perry, an authority on Middle Eastern cuisine, used to claim that there was no such thing as Kurdish cuisine, that Kurdish cooking in Iraq was basically Iraqi, and Kurdish cooking in Turkey was more or less Turkish. The only flavor  he remembered that the Kurds were known for was the piney gum from the mastic tree.
I had asked him about Kurdish cooking because I had been going to a short-lived Kurdish-Iranian restaurant in Glendale whose menu of kebabs and flatbreads was indistinguishable from that of the other Iranian restaurants in the neighborhood and whose waiters became oddly silent when I asked about Kurdish specialties. The koobideh and the pilaf with lentils had been delicious, but even given the crossover between the cuisines — Naomi Duguid recently wrote a cookbook called “Taste of Persia” that pointedly included the broad, multinational expanse of Kurdistan in the mix — it was hard to know where one style of cooking ended and the other began.
“Mastic, mastic … ,” mused Luqman Barwari, owner and chef of Niroj, when he stopped by the table on his rounds. “I do remember chewing gum from a tree when I was a child. But it’s not like we put it in everything. I think Kurdish cooking has more to do with mild spices and fresh herbs and a sense of who we are than it does with any one ingredient.’’
 Niroj, named for the Kurdish new year, like the Iranian nowruz, is in a Conejo Valley mini-mall just off the 101. It shares a parking lot with real estate offices, a hair salon and what appears to be a kosher pizzeria. Its small dining room is lush and softly lighted, with tables decorated with rich fabrics, oil paintings on the walls and floor-to-ceiling racks stocked with Turkish and Lebanese wines. The vegetables come from the local farmers market. The meat is halal. On weekends, there is sometimes Kurdish music, as well as things like Barwari’s kobbe soup, made with minced meat, bulgur and three different kinds of beets. A lot of the customers seem as if they drop in once or twice a week, less for a culturally enriching experience than for a plate of lamb chops and a glass of wine.
And while Barwari, a former scientist, comes from the Iraqi city of Mosul, his cooking has influences from across the region — and from California, if you include the mesclun-based salads, the salmon with white wine and the calzone-like pide — flatbreads folded over fillings of spinach and feta, mushrooms or a pepperoni-pizza-like mix of sujuk sausage and cheese.
If you order cold mezze, you will recognize the hesandin as a close analogue to muhammara, a smooth, slightly spicy dip made with walnuts, red peppers and a touch of sweet pomegranate molasses, and the piyas as a pleasant if mild tabbouleh. The wood-baked casserole mele gej, bafflingly translated as “Dizzy Clergy’’ on the menu, turns out to be the Kurdish version of the Turkish imam bayildi — eggplant, peppers and tomatoes cooked until they nearly collapse into a juicy purée, a dish so famously delicious that it was said to make a cleric reel with pleasure. (Mele diz is pretty much the same thing with the addition of meat.)
The lehmecun, baked in a wood oven, is a thin, crisp-edged flatbread smeared with tomato and sprinkled with ground meat, like an Armenian lahmajune.
Borek resembles a slightly stodgy egg roll: thin pastry rolled around a filling of herbs and cheese. The kobane falafel, stained dark green with kale, may be perhaps too dense by half — you’re probably better off with the mujwer, a kind of fritter made with vegetables, eggs and cheese, which is springy, lighter than you might expect such a thing to be, and nice with a dab of yogurt.
Barwari’s cooking is restrained in its spicing, easy on salt, tending toward the supple rather than the crisp. Sometimes, as with the braised lamb tawe, this is a fault. Sometimes, as with the house’s namesake Niroj kebab, it is just right — a ground mixture of beef and lamb wrapped around a bit of spinach and pomegranate molasses before it is grilled, then splashed with a little yogurt. Barwari claims that no other restaurant in California offers this dish, which I don’t doubt — Niroj is the only Kurdish restaurant in the western United States.  The kebab is lovely with Barwari’s chickpea-studded rice.
Even if you tend to skip desserts in Middle Eastern restaurants, you should probably snag an order of Barwari’s kunefe —– melted cheese crowned with a crisp, syrup-sweetened disk of pastry. There may be no better companion for a glass of strong Kurdish tea.
::
Niroj Kurdish Cuisine
A Kurdish restaurant in a Conejo Valley mini-mall 
LOCATION
30313 Canwood St., Agoura Hills, (818) 889-7888, nirojcuisine.com.
PRICES
Mezze $6-$9; salads $10-$11; kebabs and casseroles $17-$26. Set-price dinners $31-$33 per person. 
DETAILS
Open 4:30 p.m. to 9 p.m. Tues.-Thurs., 4 p.m. to 10:30 p.m. Fri.-Sat., 4 p.m. to 9 p.m. Sunday. Credit cards accepted. Beer and wine. Lot parking. 
RECOMMENDED DISHES
Hesandin; mujwer; mele gej; niroj kebab; kunefe.
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2023eportfolio · 1 year
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Lebanon and Jordan
INTRODUCTION
This week, I will be learning…
Method: frying, grilling, roasting, salad dressing
Menu: Falafel, Arabic Bread, Tahini Sauce, Lebanese Savory Pies, Salad with Lebanese Sumac Dressing, Lamb & Beef Shawarma, Chicken Maklobeh, Tabbouleh, Hummus, Toum
Prior Knowledge
Hummus is really hard to make if you want to remove the skins. Pita is a great bread. I love the pouch and to put toppings in it.
Learning Objectives
This week, we will introduce the long history of Lebanon, its geography, religious and cultural influences, and climate. Discuss Lebanon’s important location at the edge of the Fertile Crescent, bordering the Eastern Mediterranean. Introduce Lebanon’s culinary culture, its influence on other Middle East and Eastern Mediterranean countries, its two main culinary regions and dining etiquette. Identify Lebanese and Middle Eastern foods, flavor foundations, seasoning devices, and favored cooking techniques. Teach the techniques and succulent dishes of the Lebanon and the Middle East.
RESEARCH
Method of Cooking
Fat: Olive oil, butter, clarified butter, vegetable oil, sheep tail fat, dehen (seasoned sheep tail fat)
Sweet: Sugar, honey, pomegranate molasses, grape molasses, carob molasses
Sour/alcohol: Lemon, orange, bitter orange, red or white wine vinegar, pomegranate syrup, sumac powder, yogurt, kishk (fermented and powdered yogurt and bulgur) 
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Salty: Salt, olives Spicy-Hot: Red chili pepper flakes, white and black pepper
Spice: Aniseed, cumin, allspice, cinnamon, saffron, cardamom, bay leaves, nutmeg, cloves, mastic, mahlab (ground cherry kernels), za’atar (spice blend of thyme, sesame, and sumac), mastic, seven-spice blend
Aromatic Seasoning Vegetables: Onion, garlic, carrot, celery, green onions Herbs, Seasonings, and condiments: Italian parsley, mint, cilantro, oregano, orange blossom and rose flower waters, rose petal jam
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Other important Foods: Sesame seed, tahini (sesame paste), nuts (pine nuts, pistachios, almonds, walnuts), burghul (bulgar wheat), short-grain rice, freekeh (roasted green wheat), fillo pastry, chickpeas, lentils, fruit (apricots, cherries, quince, dates, figs), olives, grape leaves, cabbage, eggplant, zucchini, tomatoes, cucumbers, romaine, artichokes, okra, green beans, fish, meat (lamb, chicken, goat), pastirma or basturma (spice-rubbed, dry-cured beef)
Popular Dishes: Khobz arabi (flatbread) and khobz marquq (paper-thin flatbread), baklava, hummus (chickpea and tahini dip), baba ghanouji (eggplant dip), kibbeh (dish with lamb and bulgar), fattoush (salad with dried or toasted flatbread), labneh (strained yogurt), m’jaddarah (lentils, rice, and crisp-fried onion), tabbouleh (bulgar wheat salad), falafel (deep-fried chickpea balls), mezze (any dish served in small portions as appetizer), shawarma (shaved grilled meat)
Drinks: Ayran (yogurt drink), tea, Arabic and Turkish coffee, arak (anise-flavored liqueur), lemonade, beer, wine, jallab (drink made with ice, grape molasses, and nuts)
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https://www.hungrypaprikas.com/ayran/
Origin and History
“Greece has long been an intersection of East and West, absorbing dark invasions, trade, disaster, conquests, migrations, and settlements. Over centuries, Persian, Byzantine, Frankish, Slavic (Balkan), Roman, Venetian, and Turkish foods and techniques, like paprika, lemons, tomatoes, bell peppers, and potatoes, influenced the continually evolving Greek cuisine. “ (1)
Map of Cuisines
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Prepare the following questions for class discussion:
What influences the various areas being studied? For example, does the area have maritime influences, mountains, dry, Mediterranean climate, what is the weather like?
Name two cultures that influenced Lebanese Cuisine.
Discuss kibbeh and its various forms.
Discuss the fats that are used in Lebanese Cuisine.
In your research, bring one-two interesting findings from the area to share in class.
Dish Method Variations
Falafel: Bake or Broil: Brush the balls or pat- ties with olive oil and bake in preheated 400 degree F oven 20 minutes, then broil to brown them.
Sources
1) Discovering Global Cuisines
2)https://www.whiskaffair.com/sumac-onions-recipe/
RECIPES
falafel
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hummus bi tehine
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arabic bread
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lebanese salad
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savory pies, fatayer
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tabbouleh
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toum sauce
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tahini sauce
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Plan of Work
REFLECTION
Technique/cooking method:
Makloubeh:
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Hummus:
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Tabbouleh:
Baklava:
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Evaluation of results:
Discuss the techniques that did work well.
Discuss the techniques that did not work well.
Conclusions
The learning objectives were met. We identified Lebanese and Middle Eastern foods, flavor foundations, seasoning devices, and favored cooking techniques. Teach the techniques and succulent dishes of the Lebanon and the Middle East.
Thank you for reading!
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aarondavidtravels · 5 years
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Istanbul is the only city in the world that is located in both Asia and Europe. It also offers best of both worlds ( Ancient and Modern Time).
Experience Istanbul by visiting historical sites and museums. Start the day with a Turkish breakfast and also get a ferry ride to get the best views of the city and while doing that, you can sip some tea and/or eat some sandwich.
Experience the Bosporus which is an artery for maritime trade and also the numerous sounds from construction work, muezzin call and also street hawking.
In Turkey, there are so many things to look forward to which range from the culture, food, music, places to visit, transportation system. Before embarking on your travel to Turkey, you need to have a valid passport and visa to allow yourself through immigration.
Some countries are allowed to fly into Turkey without a visa but get an access stamp at the point of entry.
Turkey Visa Requirements
Valid Nigerian Passport (valid for 90 days longer than the requested visa)
A Duly filled application form.
Passport-size photos.
Documents supporting the purpose of the planned visit.
Proof of health insurance.
Evidence of payment of visa application fee.
Documentation of financial capacity.
When applying for a Turkish visa, one has to consider some facts like type of visas to apply for. There are two types namely the single-entry visas and the multiple-entry visas. The single-entry visas is valid only for one entry into the country with that visa. Once a person leaves Turkey before the visa on passport expires on their own accord for any reason whatsoever, they can’t get in with the same visa again and have to go apply for another visiting visa.
The Contrary is the multiple-entry visas which allows holders of this visa exit and return to Turkey any time within the duration permitted by their visa.
  Turkey is one of the MINT countries (an acronym coined by FIDELITY Investments, a Boston based asset management firm, which stands for Mexico, Indonesia, Nigeria and Turkey) which are emerging economies with favorable demographics and a large population.
Validity of Visas.
The Turkish Tourist visa is issued to persons who want to visit family members, relatives and friends in Turkey from Nigeria and are valid for single-entry for up to 3 months (90 days). Itineraries and proof of funds to be provided by travelers before visa can be approved.
  Turkish Business Visa is a single-entry visa issued to travelers visiting the country for brief meetings, conferences or lectures. They are valid  for 90 days and applicants have to provide necessary documents supporting their reason for traveling.
  The cost of a Turkish visa is dependent on the type of visa, and the duration of the visa, and can be found in the table below: The cost is also subject to change at any time. Always confirm on the country’s immigration website.
Turkey Visa Type Visa Fee Turkey Tourist Visa 100 USD Turkey Student Visa 80 USD Turkey Business Visa 120 USD Turkey Transit Visa 20 USD Turkey Work Visa 120 USD
  Submission of application form.
Submitting a Turkish Visa application form involves going online and after which applicants will attend their appointment to submit their bio-metric information and all other supporting documents. The Turkish visit visas take about 8 working days and business visas take about 5 working days and this all depend on the completeness of the application. Applicants get notified when the visa processed and approved. Documents can be picked up or if specified, returned via courier service.
Now that we have secured our visa, the next thing to do is to get a good and reliable hotel. There are many hotels to book from considering location, price and comfort.
There are various hotels to consider when you go online and based on ones budget, you could get some very nice and decent 3 star, 4 stars and 5 stars that are affordable as there are always deals.
Culture
The culture of Istanbul is diverse as it has once been the capital to both Byzantine and Ottoman Empires. Drinking tea is an important part of Turkish culture, and is the most commonly consumed hot drink. Offering tea to guests is part of Turkish hospitality. Tea is most often consumed in households, shops, and by kıraathane – social gatherings of men. Turkish tea is traditionally offered in small tulip-shaped glasses which are usually held by the rim, in order to save the drinker’s fingertips from being burned, as the tea is served boiling hot. There are herbal teas also which are generally used as herbal medication. The most consumed flavors happen to be apple (elma çayı), rose hip (kuşburnu çayı), and linden flower (ıhlamur çayı) being the most consumed flavors. In Turkey, herbal teas for the treatment of most ailments can be found in local herbal shops, called aktar. Dried herbal leaves, petals, shoots, etc. are sold in loose-leaf according to each customer’s need and taste.
  Breakfast
A common breakfast item in Turkey is the Simit, which is a circular bread with sesame seeds.
Turks like to have a rich breakfast and a typical Turkish breakfast consists of cheese (beyaz peynir, Kasar etc.), butter, olives, eggs, tomatoes, cucumbers, jam, honey, and kaymak, sucuk (spicy Turkish sausage, can be eaten with eggs), pastirma, borek, simit, pogaca and soups are eaten as a morning meal in Turkey. A specialty for breakfast is called menemen , which is prepared with tomatoes, green peppers, onion, olive oil and eggs. Invariably, Turkish tea is served at breakfast. The Turkish word for breakfast, kahvaltı, means “before coffee” (kahve, ‘coffee’; altı, ‘under’).
Homemade food
Although the new generation prefers to eat out, homemade food is still preferred by Turks. Turkish people generally prefer to eat at home. A typical meal starts with soup (especially in winter time), and a dish made of vegetables or legumes boiled in a pot (typically with meat or minced meat), often with or before rice or bulgur pilav accompanied by a salad or cacik (diluted cold yogurt dish with garlic, salt, and cucumber slices). In summertime many people prefer to eat a cold dish of vegetables cooked with olive oil (zeytinyagli yemekler) instead of the soup, either before or after the main course, which can also be a chicken, meat or fish plate.
Restaurants
Akcaabat Meatballs
Fast food is becoming popular and because of that, many major foreign fast food chains have opened all over Turkey. Turkish people still rely primarily on the rich and extensive dishes of Turkish cuisine. Some traditional Turkish foods, especially  Kofte, doner, kokorec, kumpir midye tava börek and gözleme, are often served as fast food in Turkey also just to have a mix.
Summer cuisine
In the hot Turkish summer, a meal often consists of fried vegetables such as eggplant (aubergine) and peppers or potatoes served with yogurt or tomato sauce. Menemen and cilbir are typical summer dishes, based on eggs. Sheep cheese, cucumbers, tomatoes, watermelons and melons also make a light summer meal. Those who like helva for dessert prefer summer helva, which is lighter and less sweet than the regular one.
Frequently used ingredients in Turkish specialties include: lamb, beef, rice, fish, eggplants, green peppers, onions, garlic, lentils, beans, zucchinis and tomatoes. Nuts, especially pistachios, chestnuts, almonds, hazelnuts, and walnuts, together with spices, have a special place in Turkish cuisine, and are used extensively in desserts or eaten separately. Semolina flour is used to make a cake called revani and irmik helvasi.
  Things to do in Turkey
The biggest attraction for visitors would be the Topkapi Palace and the Old City’s mosques, museums, and ancient cistern. The architecture, tiles, mosaics, stonework and ceilings are a cynosure of all eyes. There are several other activities like a walking tour of Istanbul’s off-the-beaten-track eats (Culinary Backstreets) or a personalized dive into the Grand Bazaar (Istanbul Personal Shopper). A private cruise up the Bosporus and grilled fish at a seaside village restaurant (Zoe Yacht Cruises) will entice you. For those that like outdoors, there is opportunity to hike the city’s Byzantine fortifications while those food lovers will want to stroll on a Saturday morning along the aisles and having a breakfast at the bustling Ferikoy Organic Market.
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There are some fun attractions for family and kids. There is a Legoland for kids, Madam Tussauds for the family, Troy Tours, the Archaeological Museum, the Dolmabahce Palace, the Bosphorus Bridge, the Taksim Square, Istinye Park shopping mall, the historic Sultanahmet Square, Nisantasi shopping district, the Grand Bazaar, Basilica Cistern, Galata Tower, Hagia Sophia Museum, Chora Museum, Maidens Tower, Rumelihisari and so many more just to mention a few.
  For bookings and more enquiries, contact us on +234-8054732362, 8088858387.
Email: [email protected]; aaron.david.travels.com
IG: aaronanddavidtravelconsultants
Fun places to visit in Instabul, Turkey. Istanbul is the only city in the world that is located in both Asia and Europe. It also offers best of both worlds ( Ancient and Modern Time).
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bluewomanposts · 4 years
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Calorie-Free (Least Calorie) Foods that Keep Fruits Drinks
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The formula for slimming is to consume less calories than the amount of calories burned by your body. For this, we need to know our daily calorie needs and the calories of food. For example you need 2000 calories per day calories. When you follow a diet of 1500 calories per day 500 calories per day, 3500 calorie deficit per week will occur and you start to lose weight. The need for calories varies from person to person. If you are an inactive woman who spends most of your time sitting down, your daily calorie needs will be 1800-2000 calories. But if you are very active, walking, running, moving constantly during the day, your daily caloric requirement will rise up to 2200. Physically active people or those who want to gain weight, must consume more calories than the rate reported below.   What is the Daily Calorie Need? According to the United States Department of Agriculture, the recommended daily intake of calories is as follows: 1800 - 2400 calories for women (19-51 years old) 2200 to 3000 calories in men (19 to 51 years old) 1000 to 3200 calories for children and adolescents Spinach Spinach calories are among the lowest foods. 1 cup spinach contains only 7 calories. This green leafy vegetable contains a small amount of calories and is also very low in carbohydrates. Therefore, it is an ideal food for those who are on a low carb diet. Spinach contains iron, folic acid, vitamin K, potassium, zinc, phosphorus, calcium, selenium, magnesium, manganese, copper and fiber. You can add spinach raw to your salads, make spinach soup or food or add spinach to your smoothies. Lettuce Lettuce water is a very low calorie is very low vegetables. A cup of chopped lettuce is only 8 calories. Lettuce is a very healthy vegetable that strengthens immunity and protects the person from diseases. Lettuce contains vitamins A, B, C and K and minerals such as folic acid, iron, manganese, fiber, potassium, zinc and copper. Tomatoes, cucumbers, radishes, carrots, red pepper and yellow pepper in low-calorie vegetables such as lettuce can be added to create a great snack. Or, if you wish, you can prepare vegetable juice along with other vegetables with lettuce. Cucumber 1 cup sliced ​​cucumber is only 16 calories. Cucumber is one of the most ideal vegetables that should be included in diet lists with its low calorie and rich content of soluble, insoluble fiber. Cucumbers contain abundant K, C vitamins, B vitamins, copper, amino acids, soluble and insoluble fiber, vitamins and minerals such as potassium, manganese, phosphorus, magnesium, biotin and silica. You can add cucumbers to your vegetables, add them to your smoothies, mix cucumbers with other vegetables, squeeze them in the juicer and prepare and drink vegetable juice. Rocket Arugula is a low-calorie, nutrient-rich vegetable. 1 cup chopped roast is only 6 calories. Arugula A, B5, B6, C and K vitamins, folate, calcium, iron, zinc, magnesium, phosphorus, potassium and manganese is a delicious and healthy vegetable that protects you from lack of vitamins and minerals. You can add rocket to salads or soups. Celery One of the lowest calorie vegetables is celery. 1 cup celery contains only 16 calories. Celery is a vegetable rich in water, although low in calories. 95% of celery consists of water. In addition, celery contains important nutritional values ​​such as vitamins A, B, C, K, calcium, magnesium, phosphorus, folate, potassium and fiber. Celery is a vegetable with low calorie and carbohydrate and high fiber content. Fibrous foods keep the person full for a long time, provide a feeling of fullness in the stomach, and play an important role in leaving the intestines and stomach late. You can add celery to your soups, salads and meals. Watercress 1 cup chopped watercress is only 4 calories. In addition to being low calorie, this healthy vegetable contains no fat. Watercress consists of vitamins and minerals such as protein, folate, copper, vitamins A, B6, C, E and K, thiamine, riboflavin, calcium, magnesium, phosphorus, potassium and manganese, which are very useful for health. You can add watercress to your salads, meals, soups and smoothies. Radish 1 cup sliced ​​radish contains only 18 calories. This brightly colored vegetable is low in calories as well as low in fat and carbohydrates. Turp also contains fiber, vitamin B6 and C, potassium, folate, manganese, copper, magnesium and calcium. If you wish, you can consume raw radish cooked. Pumpkin A cup of sliced ​​pumpkin contains only 21 calories. Zucchini is rich in nutrients such as potassium, folate, vitamins A and C, manganese, copper and phosphorus. Pumpkin also contains high amounts of omega-3 fatty acids, zinc, niacin, protein and soluble and insoluble fiber. You can add zucchini to your food, you can make pumpkin fries with little oil or add them to your salads. Cabbage 1 cup chopped cabbage contains only 22 calories. Cabbage is a vegetable with a low water content in terms of calories. Cabbage is also a good source of vitamins B2, B6, C and K. Other nutrients found in cabbage are magnesium, manganese, fiber, potassium, folate and copper, choline, phosphorus, magnesium, calcium, selenium, iron, pantothenic acid, protein and niacin. You can make cabbage soup or cabbage soup from cabbage or prepare vegetables or pickles from cabbage. Other low-calorie foods include; carrot, beetroot, broccoli, cauliflower, plum, tomato, apricot, green bean, pepper, asparagus, grapefruit, turnip, lemon, cabbage, pumpkin, fennel and melon. The amount of calories in foods reported by the dietitian Fatma Yiğitoğlu Calorie Table Material Unit Calories Cereals 1 slice of white bread 28 g 90 1 slice of whole wheat bread 28 g 60 1 slice of toast 15 g 35 1 croissant 200 g 200 biscuits 100 g 470 lentils (dry) 100 g 314 barley (dry) 100 g 367 bulgur (dry) 100 g 371 couscous (dry) 100 g 367 corn (dry) 100 g 342 wheat (dry) 100 g 364 sesame seeds 100 g 589 pasta (dry) 100 g 339 pasta (boiled) 100 g 85 rice (dry) 100 g 357 rice (boiled) 100 g 125 Milk and Egg Products Yogurt (with fat) 100 g 95 Milk (oily) 100 g 68 Yogurt (fatty, with fruit) 100 g 125 Feta cheese (fat) 100 g 275 Cheddar cheese (fat) 100 g 413 Egg white 1 unit 15 Egg yolk 1 unit 65 Oils Butter 28 g 206 Margarine 28 g 204 Liquid oil 28 g 130 Meats Steak (grilled) 100 g 278 Chicken (grill) 100 g 132 Chicken breast (boiled) 100 g 150 Lamb (fat, grilled) 100 g 282 Lamb gras (in oil) 100 g 232 Salami 100 g 446 Sausages 100 g 295 Seafood Smoked salmon 100 g 171 Tuna 100 g 121 Vegetables Tomatoes 1 unit 14 Artichoke 1 unit 10 Eggplant 1 unit 28 Fresh beans 100 g 90 Broccoli 100 g 35 Brussels sprouts 100 g 35 Pumpkin 100 g 25 Carrots 100 g 35 cauliflower 100 g 32 celery 100 g 18 cucumber 1 unit 11 lettuce 100 g 15 mushroom 100 g 14 onions 100 g 35 peas 100 g 89 fresh green pepper 120 g 15 potatoes (boiled) 100 g 100 spinach 100 g 26 cabbage 100 g 20 Nuts almond 100 g 600 coconuts 100 g 603 nuts 100 g 650 peanuts 100 g 560 pine nuts 100 g 600 walnuts 100 g 549 popcorn 100 g 478 pumpkin seeds 100 g 571 the nucleus of the moon 100 g 578 Fruits apples 1 unit 60 apricots 1 unit 8 banana 1 unit 100 cherry 100 g 40 dates 1 unit 15 fig 100 g 41   Read the full article
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