bourbon caramel cheesecake bites

                                                     
                                                        CHEESECAKE  ❤

Cheesecake is a beloved dessert around the world . While many assume that it has its origins in New york , it actually dates back much further . Let's go back over 4,000 years to ancient greece ! Sit back , grab a greamy slice of cheesecake and learn all about this desert's rich history.

Cheesecake travels the globe:

The first cheese cake may havebeen created on the greek island of samos. Physical anthropologists excavated cheese molds there which were dated circa 2,000 B.C. Cheese and cheese products had most likely been around for thousands of years before this , but earlier this goes into prehistory ( that period in human history before the invention of writing) so we will never really know. In Greece, cheesecake was considered to be a good source of energy, and there is evidence that it was served to athletes during the first Olympic games in 776 B.C. Greek brides and grooms were also known to use cheesecake as weeding cake . The simple ingredients of flour , wheat ,honey and cheese were formed into a cake and baked a far cryfrom the more complicated recipes available today..

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 The writer Athenaeus is credited for writing the first Greek cheesecake recipe in 230 A.D. (by the , the time , the Greeks had been serving cheesecake for over 2,000 years but this is the oldest known surviving Greek recipe) it was also pretty basic -pound the cheese until it is smooth and pasty - mix the pounded cheese in a brass pan with honey and spring wheat flour -heat the cheese cake "in one mass" then serve.

Whene the Romans conquered Greece, the cheesecake recipe was just one spoil of war. They modified it including crushed cheese and eggs .These ingredients were baked under a hot brick and it was served warm . Occasionally ,the Romans would put the cheese filling in a pastry. The Romans called their cheese"libuma" and they served it on special occasions . Marcus cato , a Roman politican in the first century B.C , is credited as recording the oldest known Roman cheesecake recipe.

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 As the Romans expanded their empire,they brought cheesecake recipe to the Europeans. Great britain and Estern Europe began experimenting with ways to put their own unique spin on cheesecake. In each country of Europe , the recipes started talking on different cultural shapes ,using ingredients native to each region . In 1545, the first cookbook was printed. It described the cheesecake as a flour-based sweet food . Even Henry henry 8 's chef did his part to shape the cheesecake recipe . Apparently , his chef cut up cheese the mixture and added eggs , butter and sugar.

It was not until the 18th century ,however , that cheesecake would start to look like something we recognize in the United states today . Around this time, Europeans began to use beaten eggs instead of yeast to make their breads and cakes rise . Removing the overpowering yeast flavor made cheesecake taste more like a dessert treat . When Europeans immigrated to America , some brought their cheesecake recipes along.

Adding Signature ingredient: 

Cream cheese was an American addition to the cake , and it has since become a staple ingreadient in the united states. In 1872 , a New York dairy farmer ws attempting to replicate the frensh cheese Neufchatel . Instead , he accidentally discoverd a process which resulted in the creation of cream cheese . Three years later , cream cheese was packaged in foil and distrubuted to local stores under the Philadelphia Cream cheese brand. The Philadelphia Cream cheese brand was purchased in 1903 by the Phoenix Cheese company ,and then it was purchased in 1928 by the Kraft Cheese company . Kraft continues to make this very same delicious Philadelphia Cream cheese that we are all familiar with today.




New York Style Cheesecake:

Of cource , no  story of cheesecake is complete without delving into the origins of the New York style cheesecake . The classic New York style cheesecake is served with just the cake -no fruit,chocolate or caramel is served on the top or the side . This famously smooth-tasting cake gets its signature flavor from extra eggs yolks in the cream cheese cake mix .

by the 1900s, New Yorkers were in love with this dessert . Virtually every restaurant had its own version of cheesecake on their menu . New Yorkers have vied for bragging rights for having the original recipe ever since .Even though he is best known for his signature sandwiches, Arnold reuben (1883-1970) is generally credited for creating the New York style cheesecake. Reuben was born in Germany and he come to America when he was young . The story goes that reuben was invited to a dinner party where the hostess seved a cheese pie . Allegedly , he was so intrigued by this dish that he experimented with the recipe until he came up with the beloved NY style cheesecake .

Cheesecake around the world :

                 

 Each region of the world also has its own take on the best way to make the dessert . Italiens use ricotta cheese , while the Greeks use mizithra or feta . Germans prefer cottage cheese ,while japanese use a combination of cornstrach and egg whites . There are specialty cheesecakes that include blue cheese ,seafood, spicy chilies and even tofu ! In spite of all the variations , the popular dessert's  main ingredients-cheese ,wheat and a sweetener - remain in time

No matter how you slice it , cheesecake is truly a desert that has stood the test of time,from its earliest recorded beginnings on somos over 4,000 years ago to its current iconic status aroud the world this creamy cake remains a favorite for sweet tooths of all ages.

The recipe for today: bourbon caramel cheesecake bites                             

 The ingredients: 

8 square shortbread cookies finely crushed
(about half cup)
1 Tbsp butter melted
1 1/2 Pkg (8 oz each) philadelphia cream cheese (12oz) softened
1/2 Cup packed brown sugar
1 Tbps plus 1tsp bourbon divided
1 vanilla bean
1 egg
12 Kraft caramels
1 Tbps milk.


Make it : 

Heat the oven 325 °f
Combine cookie crumbs and butter ,press onto bottoms of 24  papperlined mini muffin cups ,adding about 1 tsp crumb mixture to each cup .

Beat cream cheese .sugar and 1 tbsp bourbon ina large bowl with mixer until blended .Use sharp knife to gently split vanilla bean pod lengthwise in half .Scrape seeds into cream cheese mixture ,mix well Add egg and beat on low ,speed just until blended .

Spoon cream cheese mixture into prepared muffun cups ,adding about 1 tbsp batter to each cup.

Bake 12 to 14 minutes or until centers of cheesecakes are almost set .cool completely and refrigerate for 1 hour .

Microwave caramels and milk in microwaveable bowl on high 1 min or until caramels are completely melted ,stirring every 30 seconds .Stir in remaining bourbon .Drizzle about 1tso caramel sauce over each cheesecake .refrigerate for 1 hour  and serve ..   bon appetit !!
 
   
     

LEMON AND DILL QUINOA CHICKEN SOUP

                                                           
                         QUINOA ❤

Quinoa or quinua is a native to the Andres mountains of Bolivia, Chile , and Peru. This crop has been called 41 vegetable caviar or Inca rice, and has been eaten continuously for 5000 years by people who live on the mountain plateaus and in the valleys of Peru ,bolivia, Ecuador, and Chile. Quinoa means "mother grain" in the Inca language. This crop was a staple food of the Inca people and remains an important food crop for their descendants, the Quechua and Aymara peoples who live in rural region

This annual species in the goosefoot family and is related to the weed ,common lambsquarter, canahula, and wormseed. Possible hybrids between quinoa and common lambsquarter have been observed in Colorado .quinoa is also in the same botanical family as sugar beet, table beet, and spinach, and it susceptible to many of the same insect and desease problems as these crops. Quinoa is sometimes referred to as a "pseudocereal" because it is a broadleaf non-legume that is grown for grain unlike most cereal grains Which are grassy plants .it is similar in this respect to the pseudocereal buckwheat and amaranth.

 

 Quinoa is a highly nutritious food. The nutritional quality of this crop has been compared to that of dried whole milk by the food and Agriculture Organization FAO of the United nation. The protein quality and quantity in quinoa seed ID often superior to those of more common cereal grains. Quinoa is higher in lysine that wheat, and the amino acid content of quinoa seed is considered well-balanced for human and animal nutrition, similar to that of casein.

     

       Quinoa is used to make flour, soup, breakfast cereal, and alcohol. Most quinoa sold in the United States has been sold as whole grain that is cooked separately as rice or in combination dishes such as pilaf. Quinoa flour works well as starch extender when combined with wheat flour or grain ,or corn meal ,in making biscuits,bread, and processed food.

 


 Seed coast are usually covered with bitter saponin compound that must be removed before human consumption. Saponins may also be toxic to fish. Deresination doesn't affect the mineral content of the seed. The marketable seed is usually white in color. The leaves are frequently eaten as a leafy vegetable, like spinach. Seed imported from growers in South America is sold in the United States in healthy food stores and gourmet food shop at high prices.

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Quinoa grain has a lower sodium content and is higher in calcium, Phosphorus, magnesium, potassium, iron,copper, manganese, and sink than wheat, barely or corn. The determination of the mineal content from Colorado quinoa trials showed a similar relationship, but differences from other grains were less
           

Quinoa cooks right in the soup without soaking up too much liquid. If you'd like to change to a heartier grain like farro or barley , cook it separately , and stir in during the last 5 minutes of simmering to reheat . Use any combination of delicate green vegetables ,such as snow peas , spinach , frozen green peas ,or edamame. Stir in a couple of teaspoons of fresh lemon juice for an extra dose of brightness just before serving .


The recipe for today is : Lemon and dill quinoa chicken soup 



  The ingredients :


1 Tbsp olive oil
1/2 Cup chopped yellow onion
1/2 Tsp kosher salt
1/2 Tsp black pepper
4 garlic cloves sliced
5 Cups unsalted chicken stock
1 Cup of diced red potatoes
1/4 Cup uncooked quinoa
4 oz skinless boneless rotisserie chicken breast, shredded
1 Cup diagonally cut sugar snap peas
1/2 Cup chopped tomato
3 Tbsp chopped fresh dill
1 Tsp grated lemon rind .

Heat a large saucepan over mefium . Add oil to pan ,swirl to coat .Add onion ,salt pepper and garlic to pan ,saute for 5 minutes or until onion is tender . Add stock potatoes and quinoa and bring to a simmet .cook for 20 minutes or until potatoes are tender and quinoa is done . Stir in chicken and sugar snap peas , cook for 5 minutes . Stir in tomato , dill and lemon rind .

                             

                                 BON APPETIT ..

                                                 

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MISO NOODLE SOUP with meatballs

         
                                             
                      MISO SOUP ❤

It's hard to imagine a Japan without Miso.We have all tried Japanese food or regularly eat it and sure enough Miso soup among other delicious morsels using Miso are common. Miso soup is synonymous with Japanese, it is something that they themselves have come to embrace and love. Miso is the complete food, it is filling, extremely healthy, tasty,easy to use and easy to find.of course,it hasn't always been like this ,Miso certainly wasn't common to find Miso around the world 50 years ago. 
The greatness of Miso is now well known by the majority of people nowadays. Let's have a look at the origin of Miso and look at its story from it's early times in Japan to current day .

First of all ,let's look at what Miso actually is. In it's standard form, Miso is fermented soy beans. The key ingredient to Miso is soy beans, but in actual fact Miso can be made from almost anything. In fact it's possible to find Miso products made from combination of soybeans, rice,wheat, buckwheat, barley and millet. Soybeans are fermented together with salt and a fungus for days to create a thick and strong tasting paste called Miso. Most of us are familiar with a dark brown coloured Miso but in actual fact there are many variations on Miso, each being a difference in the base ingredients, fermentation times as well as cooking methodology.

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 The early origins of Miso in Japan remain a little unclear. One school of thought by many authorities of Japanese history is that something similar to Miso came from Korea or China Midway during the 6th century. The other most popular belief is that there aren't enough records from that time and therefore not enough evidence to confirm its arrival and integration into Japan, these people put the time of its arrival into Japan at AD 663 .



  Long before this time,the hunter gatherers of Japan who had arrived around 20,000 years ago actually made something known as hishiho. These people developed fermented sauces using ingredients such as fish, shellfish and meat. These people were able to take salt from seawater and use it to make these seasoning. In actual fact,hishiho products are actually still made in Japan today! Shottsuru which originates from Akita prefecture in northern Japan in hatahata (sandfish) and sardines pickled in salt, another example is shuto which is salted bonito intestines picked in Japanese rice wine .many more such examples with a variety of ingredients live on in Japan today and usually vary from region to region.

         


   

Miso soup has been and still remains a crucial ingredient in Japan. With it's unique flavour and incredible health properties , it has kept Japanese people healthy for centuries..



The recipe for today is : Miso noodle soup with meatballs

Salty ,savory miso become the backbone of this soup,try adding it to dressings and marinades too. I add chile and honey spiked beef meatballs to the soup,you could also use shredded rotisserie chicken breast or cubed totu .
WAant to get ahead on tomorrow's dinner ?
Double the meatball mixture , shape  half into patties, and sear for asian style sliders.


The ingredient: ( For 2 serves)

2 tsp toasted sesame oil
1/3 Cup diagonally sliced green onion divided
3 Garlic cloves crushed
1 (1 in) piece ginger thinly sliced
3 cups unsalted chicken stock
2 oz uncooked soba noodles
1 tsp honey
1 tsp sambal oelek (groud fresh chile paste)
6 oz lean ground beef
2tsp white niso paste
1/3 cup mung bean sprouts
1 red fresno chile sliced .

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 Heat oil in a medium saucepan over medium .Add 1/4 cup green onions,garlic,and ginger. Saute for 6 minutes .Add stock ,bring to a simmer , reduce heat to medium low and cook for 8 minutes.

Cook noodles separately according to package directions, drain ,rinse with cold water and drain .

Combine honey , sambal oelek and the ground beef mixture in a small bowl , shape beef mixture into 8 meatballs .Remove garlic and ginger from stock mixture, discard . Stir miso into stock mixture. Add meatballs to pan cook 6 minutes or until done . Add noodles. Divide soup between 2 bowls , sprinkle with remaining green onions, mung bean sprouts and fresno chile.  
         
                      BON APPETIT ..

                                             

RETRO -FAB FRUITY PARFAITS

                           DESSERT ❤

As we all know ..Dessert is a course that concludes a main meal . The course usually consists of sweet foods and beverages, such as dessert wine or liqueurs ,but may include coffee , cheeses, nuts , or other savory items . in some parts of the world ,such as much of Central and Western Africa , there is no traditional of a dessert course to conclude a meal.

Sweets were fed the gods in ancient Mesopotamia and india and other ancient civilizations .Dried fruit and honey were probably the first aweeteners used in most of the world , but the spread of sugarcane around the world was essential to the development of dessert.



Sugarcane was grown and refined in India before 500 BCE and was crystallized making it easy to transport ,by 500 CE . Sugar and sugarcane were traded , making sugar available to Macedonia by 300 BCE and China by 600 CE . in South Asia the middle East and China ,sugar has been a staple of cooking  and dessert for over a thousand years. Sugarcane and sugar were little known and rare in Europe until the twelfth century or later, when the crusades and then colonialization spread it's use.

Europeans began to manufacture sugar in the middle ages and more sweet dessert became available .even then sugar was so expensive usually only the wealthy could indulge on special occasions . the first fruit dessert was published in 1381 .the earliest documentation of the term cupcake was in seventy five Recipes for pastry, cakes and sweetmeats in 1828 in Eliza Leslie's Receipts cookbook.

The industrial revolution in America and Europe caused desserts to be mass-produced, preserved ,processed, canned and packaged .frozen dessert became very popular staring in the 1920s when freezing emerged . these processed foods became large part of diets in many industrialized nations. Many countries have dessert distinctive to their nations or region
   


Sweet dessert usually contain cane sugar, palm sugar, honey or some type of syrup such as molasses ,maple syrup, treacle, or corn syrup .other common ingredients in western style desserts are flour or other starches, cooking fat fats such as butter or lard, dairy, eggs ,salt,acidic ingredients such as lemon juice, spices and other flavoring agents such as chocolate, peanut butter, fruits and nuts. The proportions of these ingredients ,along with the preparation method ,play a major part in consistency, texture and flavor of the end product.

Some desserts are made with coffee,su h as tiramisu, or a coffee-flavoured version of a dessert can be made , for example an iced coffee souffle or coffee biscuits.

Jellied desserts are made with a sweetened liquid thickened with gelatin or another thickening agent. They are traditional in many cultures. Grass jelly and annin tofo are Chinese jellied desserts. Yokan is a Japanese jellied dessert. In English speaking countries, many dessert recipes are based on gelatin with fruit or whipped cream added.


Our recipe for today is : Retro-fab fruity parfaits 

Retro triple-layer parfaits : 6 serves


2 envelopes plus 1/2 tsp unflavored gelatin .
4 1/2 Cups chillef no added sugar cranberry pomegranate juice blend divided.
1/2 Cup cold heavy cream.
1/4 Tsp vanilla extract.



Pour 2 envelopes gelatin over 1 cup cold juice in a large bowl, let stand for 5 minutes Heat 3 cups juice in a microwave -safe dish at high for 3 for 4 minutes or until scalding hot.. pour over gelatin mixture ,stirring until dissolved
Pour 1/3 cup of mixture into each of 6 glasses ,reserving remaining mixture .
Refrigerate 15 minutes.

While gelatin chills ,place bowls with remaining gelatin mixture in a larger bowl filled with ice water .Vigorously  whisk mixture until it becomes a dense .
Pale-pink foam and no liquid remains (about 10 minutes) .Evenly divide foam among glasses .Chill 30 minutes .

Place remaining 1/4 cup juice in a small microwave-safe dish ,sprinkle with remaining 1/2 teaspoon gelatin ,and let stand for 5 minutes .Microwave mixture at high 1 to 1 1/2 minutes or until gelatin is dissolved .cool.

Combine cream and vanilla extract in a bowl ,whisk just until the whisk begins to leave trails in the cream .Add microwaved gelatin mixture in a steady stream while whisking , beat just until soft peaks form, Evenly spoon cream over foamy gelatin layer in glasses  ,chill 2 hours or until all layers  are throughly set
            Enjoy !!

            

SHRIMP AND BLACK BEAN TACOS

           
                               TACO ❤

The history of our recipe

The taco is a stable of mexican cuisine ,so it might be suprising to learn that tacos dont have a very long history.there is no exact history of where and when they came about However, historian , jeffrey  .pilcher professor of history at the university of minnesota ,has traveled around the world researching Mexican food.he has a few ideas about the history of tacos , andyou may be suprised to read his conclusions.

It is believed that the origin of the taco started in Mexican silver mines .Mr pilcher believe that they came about some time in the 19 th century . This hypothesis about the taco come from the fact the first type of taco was"taco de minero" , which translates to mean miner's taco . Also, have you ever realized that taquitos look similar to a stick of dynamite? Taquito is a spanish word that translates to small taco.
It is believed that the word taco originally referred to pieces of peper that miners would wrap around gunpowder and use in holes tgat were carved into the face of the rock.


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So as you can see ,the taco isn't an age-old cultural food,it is fairly new,compared to some of other Mexican foods dating back to Aztec times . The role of " taqueria " (taco shop) is also an important element in the history of taco. For many years, taquerias were mostly for working class Mexican. Many women migrants brought tacos to mexico city to sell for income. These women eventually made Mexico city into a taco hub, with many different styles and kinds of tacos that people could sample.

                                 

It probably isn't suprising that the real popularity for the taco came from the popular fast food chain,Taco bell. The founder of Taco bell Glen bell , created a franchise for people that wanted to experience the taco , but didn't want to travel all the way to Mexico to taste one



The  taco originally came from the US . Through migrants that traveled to Los angeles area in the early 1900s. It was originally seen as a low-class street food . The tacos that were sold as street food in the US . Were not traditional tacos that you will find in Mexico . This is due to the fact that the ingredients that are available in the united states are not the same as the ingredients that are available in Mexico.

The hard taco is not a traditional Mexican staple. This is not to say that Gleen bell founded the hard taco. There is evidence that the hard taco shell existed in US Mexican restaurants nearly a decade before they were used taco bell. In fact , it is rumored that hard tacos are so popular because they stay fresh for much longer when compared to soft tortillas.



 Even though you may be suprised that tacos did not exist in the Aztec days, we can agree that tacos are now a Mexican staple that is easily one of the most popular and delicious Mexican food out there ..if you really like tacos i offer for you a very delicious recipe from my library of international cuisine ..

       The recipe for today is : 

       Shrimp and black beans tacos
     

"A little bit of the black bean liquid brings the chunky mash together.the mash also helps to hold all the filling in place."


The ingredients:

2 tsp canola oil.
3/4 LB medium shrimp,peleed and deveined
1 1/2 Tsp groud cumin, divided
1/8 Tsp groud red pepper
1 (15oz) can unsalted black beans
1/2 Tsp chili powder 8 (6 in) corn tortillas
1 Cup hot cooked brown rice
1/2 Cup fresh pico de gallo
1/4 Cup sliced green onions
1 ripe avocado,thinly sliced
Fresh cilantro leaves


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 Heat oil in a large nonstick skillet over medium-high .Add shrimp, 1 teaspoon cumin and pepper ,cook for 5 minutes or until done, stirring occasionally. Remove shrimp from pan.Drain beans in a colander over a bowl, reserving 2 tablespoons liquid.Add beans, reserved liquid, 1/2 teaspoon cumin ,and chili powder to pan, cook for 3 minutes ,mashing beans with a fork .

Working with 1 tortilla at a time ,heat tortillas over medium-high directly on the eye of a burner 15 seconds on each side.Divide bean mixture ,rice , shrimp,pico, onions , and avocado evenly among tortillas.
Garnish with cilatro leaves , serve immediately ♡

                                Enjoy your Mexican taco

                                                     
       

NUTTY FRIED RICE

   
                             Fried rice ❤

I have always thought of fried rice as the quintessential comfort food. Think of it a bowl of streaming white rice cooked to just the right consist ency ,filled with bits of meat and vegetables. No wonder fried rice is one of the world's most popular rice dishes.

For the home cook, the beauty of fried rice is that it is very adaptable. Like chow mein, it s perfect for those nights when you are cleaning out the refrigerator and want to get rid of any leftover meat or vegetables.

While the exact origins of fried rice are lost are lost to history, it's believed that it was invented sometime during the Sui dynasty, in the city of yangzhou in eastern Jiangsu province. Yangzhou fried rice is still the standard by which all other chinese fried rice dishes are judged : morsels of fluffy rice tossed with roast meat ,prawns, scallions and peas. In America Chinese restaurants you will sometimes find it called special fried rice.



 Today fried rice dishes are found throughout China, particularly in the South, where rice is the staple grain.

One of the secrets of fried rice is that the ingredients are cooked separately helping them maintain their distinct flavors and then combined in the final  stages of cooking

          



 There is no question that it's easier to do this if you remove each ingredient from the pan after cooking and then add it back at the end, as in this recipe for basic fried rice. But the choice is up to you if you leave all the ingredients in the pan, make sure each is cooked before adding the next vegetables lightly stir fried ,the egg fully set ..

Fried rice can be served either as a main dish or side dish .simple fried rice ,without any meat or seafood, makes a nice substitute for plain cooked rice at a evening meal. At chinese banquet, fried rice is frequently served at the conclusion of the main meal, before the dessert course

The recipe for today is : Nutty fried rice


I incorporate lots of nutty flavor into traditional fried rice using sesame oil, cashews, peanut buter,and sesame seeds.


The indredients:

3 Tbsp toasted sesame oil, divided
3 Cups broccoli florets
8 oz presliced shiitake mushrooms
2 (8,8 oz) pkg precooked brown rice
1/2 Cup unsalted roasted cashews
2 large eggs, lightly beaten
3 Tbps reduced sodium soy sauce,divided
1/4 tsp black pepper
1/4 Cup peanut butter
1Tbps rice vinegar
1 Tbps water
1 Tbps toasted sesame seeds



 

Heat 1 tablespoon oil in a large nonstick skillet over medium-high .Add broccoli and mushrooms , cook 6 minutes Remove broccoli mixture from pan make sure do not wipe out pan .

Add remaining 2 tablespoons oil to pan  Add rice and cashews, cook 5 minutes .
Stir in eggs ,cook for for 1 minute .Stir in broccoli mixture 1 tablespoon soy sauce
and pepper .

Combine remaining 2 tablespoons soy sauce, peanut butter, vinegar and 1 tablespoon water in a bowl .Top rice mixture with peanut butter mixture and sesame seeds
                               Enjoy 
 
                                           

PUMPKIN SOUP with almond and sage

                                  
                             PUMPKIN ❤


The benefits:

we always read that vegetables are good for health ,good sources of health benefits and contain good amounts of vitamins and minerals .





Vegetables nutrition has widely drawn the attention of fitness conscious as well as food scientists alike for their proven health benefits . Majority of day to day used vegetables are very low in calories, and saturated fats . for example "the pampkin"
Scientific studies have shown that this low calorie but nutrient-rich food help human body to stay fit and free from diseases.

Consuming it twice a week can reduce risk of many lifestyle related health conditions and dangerous strange diseases .. as nutritionists advise clients on
And many studies have suggested that increasing consumption of plant food like this yellow vegetable decreases the risk of obesity and overall mortality .it can also help stave off diabetes ,heart disease and promote a healthy complexion and hair increased energy, and everall lower weight.

        

                                            

 Pumpkin is a one of the best know sources of  Beta-carotene , a powerful antioxidant
that gives orange vegetables and fruits their beautiful color .beta-carotene is converted to vitamin A in the body once it is eaten.
Consuming food rich in beat-carotene like pumpkin may reduce the risk of developing certain type of cancer , offer protection against asthma and heart desease, and delay aging and body degeneration
 
Eating pumpkin is good for the heart .the fiber potassium and vitamin C content in pumpkin all support heart health. And consuming adequate potassium is almost as important as decreasing sodium intake for the treatment of hypertension .

 There are many creative ways pumpkin can be incorporated into your diet ,including dessert ,soups ,salades and preserves.
So ..as a fun of heathy yammy food i choose this recipe to share with you the most beautiful and the smartest way to make your diet delicious and the same time super healthy..

 My recipe for today :
       
  pumpkin soup with Almond and sage

this fast recipe delivers slow-cooked flavor.pumpkin is one of the few  vegetables whose canned version is quite good .Saving you lots of time and efforts . Just be sure you dont accidentally grab pumpkin pie filling . Wich contains added sugar and spices.                           

the ingredients: 

2 tbsp unsalted butter 
3 sage leaves
1 (8oz) prechopped onion
3/4 cup unsalted rosted blanched almonds divided
1 tbsp all purpose flour
3 cups unsalted chicken stock divided
1 (15oz) can pumpkin puree
3/4 tsp kosher or regular salt 
1/8 tsp ground black pepper
2 tbsp  chopped fresh chives 

You can replace can puree pumpkin with fresh cooked pumpkin ,all you need is to cook it separately before preparing this recipe

Place butter ,sage and onion in a large saucepan or dutch oven over medium high . Cover and cook for 7 to 10 minutes or until onions lightly browned, stirring occasionally.
Coarsely chop 1/4 cup of almonds ,set aside .whisk together flour and 1/4 cup of stock, pumpkin salt and pepper to onion mixture. Bring to a boil and reduce heat to medium-low. Simmer for 5 minutes ,stirring occasionally to keep pumpkin mixture from sticking to bottom of the pan .

Place the pumpkin mixture in a blender, remove center piece of blender lid (to allow steam to escape) . Secure lid on blender and then place a clean towel over opening in lid . Process until smooth. Ladle soup into bowls , sprinkle with reserved 1/4 cup chopped almonds and chives.

                                                                            Enjoy your delicious soup and have fun !