the best hot chocolate ever (spicy)

                              Hot chocolate ❤

One of the best things about being out in the cold is coming inside to hot chocolate ..

But what wonderful culture brought us this delicious beverage that warms us from out toes to our fingertips and has the ability to calm our souls and radiate that oh so slight feeling of euphoria.

Was it Nose, travelers of the icy seas? The Laplanders who outlast the midnight sun?

No, and no. It was mysterious peoples from the jungles of Mesoamerica.

Hot chocolate ? In a jungle ? Well, not exactly, but everything starts somewhere, and hot chocolate started out cold,with no milk,sugar, whipped cream,or mini marshmallows.


Raven Cape

 Originally chocolate wasn't even chocolate, not as we know it today .the seed,or bean,from which chocolate is derived comes from the cacao tree, or theobroma theobroma is a scientific name meaning "food of the gods" ,Which is what the ancient people of mesoamerica thought of the cacao tree, but the word cacao itself comes from both the Mayan word kakaw and the Aztec word cacahuatl, both of which have the meaning "bitter water"
                                               
 The first to harvest the trees were the Olmecs, most likely the oldest civilization in both American continent, way back over 3,000 years ago. Not only was cacao valued as a drink, but the beans were often used as a form of currency.

The original cacao drink wasn't even sweet but bitter and spicy. The Mayan word xocoatl,which became the Mexican native word chocolatl, means"foam water ", and refers to the practice the Mayans had of pouring the liquid back and forth , sometimes from great heights, until the drink was very frothy . but there was no sugar in the Americas, chilli pepper ,cinnamon, vanilla and sometimes cornmeal were added to flavor the cacao drink.



 At this point chocolate is the drink that the most people crave. Art and literature in France if full of erotic imagery inspired by the aphrodisiac nature of chocolate. In London the finer Coffee houses start serving chocolate hot, and some establishment open serving nothing but "this excellent west India drink.
Later in that century the president of England's Royal college of physicians, a one Mr Hans solane ,visited Jamaica, he tried the chocolate drink and found it " nauseous" .
What in the world did his countrymen see in this drink ? Perhaps if mixed with a little of milk ,to lessen the strength.. And milk chocolate has born

 It seems all over Europe people are drinking chocolate and making improvements. In the Netherlands ,in 1828 ,Coenreaad Johannes van houten came up with a process to separate cocoa butter from cocoa powder. The cocoa powder is much easier to stir with water and milk , and by mixing back in a small amount of cocoa butter, it is easier to press it into bars. Chocolate bars! Now there is distinction between chocolate- the candy and the hot chocolate.

Today, the international varieties of hot chocolate is a diverse as the countries themselves. The traditional North American drink is instant, made from cocoa powder ,sugar and dry milk.
Remember ,hot chocolate was brought to America by the Dutch, who invented cocoa powder.
Add some mini marshmallows and whipped cream, and you have the makings of a wonderful afternoon.

 

 The recipe for today is : spicy hot chocolate

The ingredients:

2 tablespoons unsweetened cocoa powder
1 to 2 tablespoons of agave syrup
Pinch of salt
Pinch of hot chilli powder
2 cups of goat milk or cow milk whole fat
1 teaspoon vanilla extract
Marshmallows
Whipped cream

Whisk together the cocoa powder, sugar, salt ,hot chilli powder,and about half  cup of milk in a small saucepan over medium-low heat until cocoa and sugar are dissolved.

Whisk in the rest of the milk and heat it over medium heat, whisking occasionally, until it is Hot. Stir and serve with marshmallows and whipped cream on the top of the mug

If you like it frothy ,blend it in the blender
 This recipe multiple easily.when you get up to a quart of milk ,use 1/4 teaspoon of salt.

Bon appetit!

                                               

CAULIFLOWER PIZZA CRUST

                                 
                                   PIZZA  ❤


Pizza as we all know is a dish of italy in the form of an open round cake covered with the classic recipe tomato and melted mozzarella . This beguiling culinary professional language called topping.

It is believed that the prototype pizza served on a table to the ancient Greek and romans , some of the dishes calls Naples. There oven existed profession "pizzaioli"
So called people who were prepared pizza for peasants . This dish was invented after the first time in 1552 was brought to Europe from peru tomatoes. Besides tomatoes , Neapolitan pizza filled with cheese , seafood, meat , mushrooms and vegetables.



In those days ,eating pizza was considered poor, but once she fell in love with and a representative of the aristocracy. First , who did not hide love for this popular product , was the wife of king Ferdinand 4 of  Naples, Maria carolina of Habsburg Lorraine. Afterher his passion for pizza is not withheld , king Umberto 1 and hid wife Margherita of Savory

From the earliest days of this italian dish baked in the oven and sold on the street . Comfortable indoor places which today are called pizzeria appeared much later.

This dish quickly spread worlwide , but the greatest demand enjoyed in Europe and America . The secret lays in the appeal of pizza prostateits preparation, nutritional value and a huge variety of recipes. Only some Americans invented a dozen ways to prepare : they bake pizza New york, Chicago ,California , Hawaii , and others in diffrent countries give this dish its national strokes . In israel , for example, is popular party kosher pizza , and the japanese are preparing "okonomiyaki" a fried tortilla stuffed with seafood and vegetables , oiled special sauce and sprinkled flakes of tuna.

   In Ukraine , the pizza also enjoys a well-deserved love . We many not only bought it in pizzerias , but bake it at home with their own hands . Prepare this dish is simple  the dough can be made for it to taste , and yeast and freshwater . First preparing longer, and the second is considered less delicious ,but it can be stored for a longer time . In pizzerias rolled dough smeared with tomato or other sauce ( based on sour cream,eggs,olive or vegetable oil with herbs and spices) which spread the filling ..
The later can be any meat , fish ,seafood, vegetables ,mushrooms and cheese. In vocational institutions pizza baked in a wood oven , called Pompeii , as well as conveyor and heart furnaces

Now.. let talk about the compositiona and the useful properties of pizza :
Pizza own , has many useful properties . General nutrition and the nutritional value of this dish depend on it constituents.

Pizza dough is often made from wheat , rich in vitamins E, F,C ,PP and group B and a full set of minerals . It also contains the bran and  endosperm , rich in antioxidents. Wheat carries a huge energy potential , it adds vitality and immunity , as well as regulates the acid alkaline balance , cleances the body , normalizes digestion and potency.



 Essential ingredients of any pizza or tomato sauce is based on them.they are a considerable number contains the substance lycopene , helps prevent cancer and cardiovascular diseases . Eggs in the pizza are a source of valuable proteins and cheese , calicium. A number of useful properties can boast and olive oil,which is often seasoned with this dish . This oil has anti aging ,immune stimulating and anti sclerotic effect . Not inferior to its nutritional qualities and seafood . Being a source of protein, vitamins and minerals , they shown for heart disease and thyroid, digestive disorders and obesity.

Cooking pizza at home with your own ingredients it's a joy for me and all  the numbers of  my family , thats way as a fan of this delicious dish .. i decide to share with you my favorite type of pizza .. the healthiest  and the tastiest one wich all my friends  and family love to eat it in my house as a  dinner

    The recipe for today is : Cauliflower pizza crust

The ingredients you need:

1 (12oz) package green giant riced cauliflower
1 Egg
1/3 Cup of shredded mozzarella cheese
1 Tbsp parmesan cheese grated
Your favorite pizza toppings


First.. prehat oven to 400°f . Microwave green giant cauliflower according to package directions . Drain cooked cauliflower in a colander , pressing out as much moisture as possible with papper towels . Stir in egg and cheese.

Spray baking sheet with nonstick cooking spray . Press cauliflower mixture into an 11 inch circle.

Bake 25 minutes or until edges are brown and crustin crisp

Top with desired pizza toppings. Bake for 8 to 10 minutes

Serve with nice cup of coke
                                     
                                       

3 Piece Nurse Kit

burger turkey and swiss sloppy joes

  
                                         Hamburger ❤

The burger is ingrained in American history . From its state-fair origins to today's big-ticket numbers, sink your teeth into the history of the meaty sandwich
As with any icon, the history of the hamburger is a long and sordid tale , from the minced meat that Mongol horsemen gnawed on during conquests to the iconic patty's much-contested state-fair beginnings. Like most American foods , the burger has immigrant roots-meaty prototypes sailed over from Germany in the mid-19th century. But it became the sandwich we know and love today through all American innovation. Dig into the archives and brush up on your hamburger history

Learn to cook from Master Chefs like Rick Bayless. Click Here!


In 1200s : the earliest burger ancestor is invented (modern historians surmise) by Mongol horsemen, who stash raw meat under their saddles while wreaking havoc across asia. Postride ,the pounded meat is tender enough for the cavarly to eat raw.

In 1747 : A hamburger prototype -called hamburger sausage-crops up in the pages of hannah Glasse's English cookbook, "the Art of cookery",Made plain and easy . The recipe calls for minced beef seasoned with suet ,pepper, cloves, nutmeg, garlic, wine vinegar, bay salt, red wine and rum, smoked for a week in a chimney.

In 1802: The oxford English Dictionary defines the Hamburger steak as a "hard slab of salted, minced beef, often slightly smoked , mixed with onions and bread crumbs"

Refael Collection Black Diamond Accent Animal Necklaces $8.99 Free Shipping   


 In 1829 : The first documented patent for a mechanical meat cutter is granted to someone now know only as E. Wade. One aG.A. Coffman of virginia improves on wade's invention, receiving a patent 16 years later for his meat-grinding apparatus.

In 1840s : sailing on the hamburg-America line, German emigrants chow on minced, salted beefsteak, a recipe borrowed from the Russians . The dish becomes known as the hamburg steak and later goes mainstream in the U.S. 

in 1873s : Delmonico's in NYC advertises a hamburg steak on its dinner menu-the first printed menu in America-for the then-princely price of ten cents.

In 1885s : Running out of pork , frank and charles menches make do by serving a ground-beef sandwich at the erie country fair in hamburg,New York. The brothers claim to have invented the hamburger ,as does 15-years-old Charlie Nagreen of seymour, wisconsin, who delivers a similar sammie at the outagaimie Country fair that same year.

In 1900s : louis lassen of louis lunch in new haven serves ground beef cooked on a vertical boiler and sandwiched between two slices of toast . A century later , the library of congress officially credits louis lunch for selling the first hamburge in the states

In 1904s : The hamburger makes its national debut at the St . Louis world's fair , thanks to a burger sand by fletsher Davis of athens, Texas.




In 1916s : A fry cook named walter Anderson creates a short, squat bun specifically made for hamburgers . Five years later , Anderson cofounds white castle, the world's first burger chain.

In 1928s : An early example of cheeseburger turns up on the menu at O'Dells diner in los Angeles, served with cheese and chili for 25 cents.

In 1935s : The trademark for the word cheeseburger is awarded to louis ballast of the humpty drive-in in denver. However, good-guy ballast never enforces his exclusivity rights, leading to widespread use of the term.

In 1940s : Richard and Maurice McDonald open McDonald's Bar-B-Que in san bernardino, California. Eight years later , the brothers renovate the restaurent, refocusing the menu on their 15-cent hamburger. 

     

    

 In 1948s : with the launch of in-N-Out in baldwin park ,California, harry and esther snyder open the first drive-through burger joint. In 1976, the snyders' son Rich takes over the family business . A devout Christian, Rich starts printing discreet references to bible verses on the chain's paper containers ( e.g, john 3:16 shows up on the bottom of beverage cups and Revelation 3:20 on the crease of burger wrappers). 

In 1950s : New York's "21 club" unveils the first "haute" burger, made with duck fat and fennel seeds. It costs $2,75 ( today, it sells for $ 30) .Fifty years later, Daniel boulud introduces the $32 foie gras-and truffle-laced DB burger to the menu at DB bistro moderne

In 1968s : the world gets a taste of McDonalds newest creation, the big Mac, sold for 49 cents 

Shop Hips & Curves 3 For $30 Panties. 


 In 1984s : Wendy's debuts it's famous "Where's the beef ?" Commercial , starring Clara Peller. The memorable catchphrase is borrowed by former vice Pesident Walter Mondale during that year's Presidential election 

In 1989s : Sseymour , Wisconsin 's burger fest serves the World's largest hamburger, weighing a Whopping 5,520 pounds (a record that still holds) . A forklift is used to place cheese atop the behemoth patty , enjoyed by an estimated 13,000 diners 

In 1994s : Quentin tarantino releases the cult classic pulp fiction and John travolta schools the world on the "Royal with cheese" 

In 2001s : Burgers make up 71 percent of all beef served in commercial restaurants.

In 2004s : Danny Meyer's burger-stand superstar , Shake Shack, debuts in New York's Madison Square park 

3-Tier Snack Server $9.99 Free Shipping 

 In 2009s : PETA offers Hamburg ,New York ,$15,000 worth of nonmeat patties to change the town's name to Veggieburg . Hamburg declines 

In 2013s : Maastricht university physiologist Mark post debuts an "in vitro" burger , a five-ounce patty composed of synthetic meat grown in a Netherlands lab from cow stem cells. The test-tube Burger is the world's most most expensive- not to mention the grossest-sounding-coming in at a cool $385,000 


The recipe for today is : burger turkey and Swiss sloppy joes


This twist on a classic sandwich , barbecue style sauce for a white sauce enriched with nutty swiss cheese.


What you need for this recipe: 

1 tbsp canola oil
12 Oz ground turkey brejoes
2 cups thinly sliced kale
1 Cup chopped fresh onion
1 Tbsp chopped fresh thyme
1 tsp garlic powder
4 oz presliced mushrooms
1 1/2 cup milk
1 1/2 Tbsp all purpose flour
3 Oz swiss cheese shredded ( about 3/4 cup)
3/4 tsp black pepper
1/2 kosher salt
4 whole wheat hamburger buns.


Heat oil in a large nonstick skillet over medium high .Add turkey and cook for 6 minutes or until browned ,stirring to crumble . Add kale ,onion , thyme ,garlic powder and mushroomsand cook for 6 minutes , stirring occasionally.

Whisk together milk and flour . Add milk mixture to pan , bring to a boil. Reduce heat to medium low and simmer for 5 minutes  or until thickened . Remove pan from heat
Stir in cheese,pepper and salt . Spoon about
3/4 Cup turkey mixture onto each bun

Serve with coke and frys
And enjoy your meal
BON APPETIT 🍔    
     
                                 

Raven Cape

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..

     3-Tier Snack Server $9.99 Free Shipping

 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.

Shop Hips & Curves 3 For $30 Panties.

 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.

Shop Hips & Curves 3 For $30 Panties.



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 ..

                                                 

3 Piece Nurse Kit

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.

Shop Hips & Curves 3 For $30 Panties. 

 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 .

  Stanley® Heavy Duty Thermal Latex-Coated Work Gloves $5.99 Free Shipping       

 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 !!