Connect with us

Recipes with Whole Wheat Pasta

How to Clean Clams: Instructions, Video, and Recipes

Published

on

We include products that we believe will be useful to our readers. If you buy from links on this page, we may earn a small commission. Here is our process.

Getting rid of the sand is of the utmost importance in making clams, and all you need is a couple of bowls, cold water, a brush, and a little patience. Learn how to clean your mussels as well as how to choose mussels, shell mussels and also cook with fresh mussels.

If you are not yet a fan of mussels, there are some hurdles to overcome on the way to appreciation. They have a reputation for being rubbery and sometimes gritty, their preparation can seem daunting, and like crabs, they even suffer from negative word associations (“clammy” is never used as a positive description of anything). But then there is also the phrase “happy as a clam” – and we like to dispel these other concerns: Clams aren’t too tough when properly cooked, are never grainy when properly cleaned, and they are not difficult to make work when you know how.

Joanne Chang and Karen Akunowicz from Myers + Chang in Boston gave us some tips, and we’ve rounded up a few more tips to help you be successful at cooking fresh clams.

Fast navigation:

Whatever type of mussel you are looking for, when buying live clams, look for ones that are tightly closed with no obvious cracks or chips in the shell. (One caveat: soft-shell clams don’t close completely.) They should smell fresh and clean – say no to any hint of fish or ammonia, sure signs of spoilage. If you have to travel a considerable distance between the market and home again, pack them next to something cold and make sure they are not tightly closed in a plastic bag or they may suffocate.

Ideally not. They’re best cooked as soon as possible after you buy them, but you can keep them in the refrigerator for up to 2 days if needed. Put them in a bowl or other open container. Some sources recommend covering the bowl with a damp cloth or cheesecloth while others say it isn’t necessary, but one thing is for sure: keeping live clams in a closed container or underwater will kill them, which you don’t want to do ( still).

First, look for rotten apples – uh, clams. Tap the top shell of an open clam, and if one of them doesn’t close again, throw it away as they’re dead. As mentioned above, softshell clams don’t close completely, but when you tap the clam, the clam’s neck should retract a little. If there is no movement, throw it away.

Once you have gotten rid of all of the dead mussels that bacteria can easily and quickly multiply, you need to clean the outside and inside of the living ones. All you need is three bowls (each large enough to hold all of your clams), cold water, and a brush.

1. Fill the first bowl with cold water – never warm or hot as this will kill the clams – and submerge any live clams. Some people add cornmeal to the water to clean the clams, but all that should be needed is salt (if any). You can add enough salt to make the water mimic the ocean’s salinity, then put the bowl back in the refrigerator and let the clams soak for 20 minutes.

2. Set up a second bowl of cold, salted water. Lift the mussels out of the first bowl and place them in the second soaking vessel. You don’t want to tip them from one bowl to another even if you use a colander as you are just pouring the grainy water over the clams and negating step 1.

3. Let them soak in the second bowl of clean, cold, salted water in the refrigerator for another 20 minutes.

4. When the second soak is done, set up a third bowl of cold, salted water, then lift the clams out of their current bowl again and place them in the new one. Soak them in the refrigerator for the last 20 minutes. The third time should be the stimulus. However, if you still see a lot of sand at the bottom of the bowl, you may want to repeat the process once or even twice.

5. Finally, scrub each clam with a stiff-bristled brush to remove dirt or debris from the shells. Then you are ready to go.

If you’re steaming them or eating a clam, you don’t need to take the clams out of the shell, but for things like clam soup and pasta, you might want to peel them first. Do this over a bowl so you can catch any salty-sweet juices (also known as liquor) that you can add to your recipe along with the clam meat. Chilled clams are easier to peel, so make sure they’re still cold at this point. While it helps, a proper one Paring knives, you can use any small, sharp paring knife you have – with caution, of course.

Use a kitchen towel to hold a cleaned clam in your nondominant hand (you can even wear a thick protective glove if you want) and hold the clam with the opening at your fingertips. Use your other hand to guide the knife; Gently slide the sharp edge between the cups’ lips and work the blade around the entire seal between the cups to break it. You should then be able to pry open the top shell.

Scrape the tip of your knife along the inside of the upper shell where the clam is attached, then do the same on the underside to cut the lower adductor muscle. When serving raw mussels, tear off the top shell completely at this point; Otherwise, just tip the meat and brandy into a bowl and remove any bits of shell that might have flaked off when you opened it.

If the prospect of peeling mussels is too troublesome or potentially dangerous for you, you can always steam them first, then pick out the meat and mix it into your finished dish before serving. And, after cooking, still throw away any closed clams, no matter which method you use, or you could get sick.

And that’s it! So if you’ve been hesitant about cooking fresh clams, it’s time to get out of your shell. Here are some recipes to get you started:

New English clam chowder

The classic creamy comfort food from the sea, rich New England clam soup, goes great with canned clams unless they’re tougher than erasers. Try making a batch with fresh mussels and you may never come back. Get our New England Clam Chowder Recipe.

New England style fried clams

The other popular way to cook mussels in New England is by dipping them in condensed milk, breading them in roast fish mix or cornmeal, and frying them for a great contrast between crispness on the outside and salty deliciousness on the inside. Whole-bellied mussels are traditionally preferred, but some find them too rich and too flavorful. You can use the same method for any mussels you prefer (or can find) and they will taste delicious. Get the New England Style Fried Clams Recipe.

Steamed mussels

Butter, garlic, lemon, and white wine are classic flavors that can be paired with many different seafood, and steamed clams are no exception. A touch of cream makes the sauce particularly luxurious, perfect for soaking up crispy grilled bread, and everything comes together in no time at all. Get the Steamed Clams Recipe.

Linguine with mussels

American versions of clam linguine often have a heavy sauce, sometimes white, sometimes red, but Italian versions often have a lighter hand. We’re going on the simplicity side, but adding our own twist by smoking small clams and cherry tomatoes on the stove. If that’s not possible, just steam the clams and lightly fry the tomatoes in a little oil until they collapse and release their juice to form a light sauce. Get our recipe for linguine with mussels.

Coconut Green Curry Steamed Mussels

We love the Chinese classic stir-fried clams in black bean sauce, but this is another fantastic option if you’re craving clams, but also something different. Green curry paste, garlic, ginger, lime juice and coconut milk give them a great Thai taste. Get the recipe for Steamed Clams with Coconut Green Curry.

Baked mussels stuffed with chorizo

Clams Casino with bacon and breadcrumbs is perhaps the most common form of baked clams, but this setting uses flavorful chorizo ​​and almond flour for a delicious twist that is also gluten-free. Get the Recipe for Stuffed Baked Clams with Chorizo. (Rhode Island Stuffies are similarly tasty.)

Manhattan clam soup

It’s a classic food battle along the lines of ketchup vs. mustard or chocolate vs. vanilla: creamy New England clam chowder or broth red Manhattan clam chowder (which is really closer to Cioppino)? Both are delicious in their own way, but only you can decide what wins your heart (and stomach). Get the Manhattan Clam Chowder Recipe.

Pizza with white clam sauce and chile oil

For those unfamiliar with New Haven style pies, mussels on pizza may sound strange, but it’s worth trying at least once. The white clam cake invented by Frank Pepe in the 1960s contained garlic, olive oil, oregano, and mozzarella, but this version is a bit richer, with cream and two cheeses, plus sautéed onions and white wine. And then there is spicy chili oil too! Get the recipe for pizza with white clam sauce and chile oil.

Recipes with Whole Wheat Pasta

What Causes Bloating and How to Get Rid of It, From an RD

Published

on

That tight, stuffed, stretched feeling in your lower abdomen that feels like you’ve swallowed a balloon? That’s gas, and it has likely happened to all of us since a study found that 19 percent of people say they’ve had gas on a regular basis.

But what causes gas and how can we eat to relieve it or avoid it altogether? There are foods that will help fight gas and others that will help. Here’s what science tells us about gas and its relationship with diet.

Technically, gas or gas occurs when air or gas enters our gastrointestinal tract (the entire digestive system from our mouth all the way down to our rectum), and it can create a feeling of fullness that is uncomfortable and can even cause you to feel bloated our stomach expands.

While some of us are more prone to gas than others, there is a reason for it and useful tips to get rid of it other than just putting on our stretchy pants and waiting.

What Causes Flatulence?

One of the main causes of gas is an accumulation of gas, typically after a meal. This gas is created by swallowing excess air. According to the International Foundation for Gastrointestinal Disorders, air swallowed can occur for many reasons, including:

  • Post-nasal drip
  • smoking
  • Eat too fast
  • Chewing gum or sucking on candy
  • Dentures that don’t fit properly

There are also certain foods that can produce more gas than others when eaten. Most of the time, these are foods rich in carbohydrates, as protein and fat generate less gas. Complex carbohydrates are harder for your body to break down because of the types of sugars and other compounds they contain. These include:

  • Raffinose, lactose, fructose, and sorbitol (all naturally occurring sugars)
  • Starches (except rice)
  • Fiber that is actually healthy and shouldn’t be avoided

The reason for these gas-forming compounds is that we either lack the enzyme to break them down or, in the case of insoluble fiber, we cannot break them down at all. For example, lactose (which is found in dairy products) requires an enzyme called lactase to be fully digested. People with lactose intolerance do not produce enough of this enzyme, which leads to gastrointestinal discomfort when they consume foods containing lactose such as milk, cheese, ice cream or dairy products. In another example, high fiber foods like celery or cruciferous vegetables pass through our digestive system intact, which is normal and healthy, but in the gut, our bacteria try to break it down, causing it to ferment and form gas – since our body’s healthy gut bacteria feed on like from this type of fiber.

The following foods are most likely to cause gas, according to the International Foundation for Gastrointestinal Disorders.

  • Beans (including chickpeas and all legumes)
  • Vegetables like artichokes, asparagus, broccoli, cabbage, Brussels sprouts, cauliflower, and onions
  • Fruits like apples, pears, peaches, bananas, plums and apricots
  • Whole grains and bran
  • Carbonated drinks
  • milk and milkproducts
  • Foods that contain sorbitol (a type of sugar alcohol)

How to Avoid Flatulence Avoiding all gas-forming foods completely is not the right way, as these foods also contain important nutrients such as vitamins, minerals, and phytochemicals that are beneficial for immunity, gut health, and disease prevention. Instead, it’s best to locate a specific food (or group) that could be causing your gas and remove those items one at a time to see if it helps.

Other causes of gas

According to John Hopkins Medicine, you might have a condition that makes you more prone to gas and gas, and if your gas is common, painful, or interferes with your daily activities, you should see a doctor who can work out whether you could have irritable bowel syndrome or a food allergy or autoimmune disease. Flatulence is also caused by:

  • constipation
  • Gluten intolerance or celiac disease
  • Gastroparesis (delayed emptying of the stomach)
  • Bacterial Overgrowth in the Small Intestine (SIBO)

Prevent flatulence with the FODMAP diet

The good news: you don’t have to deal with gas all the time, but it will take some effort on your part to prevent it. According to the International Foundation for Gastrointestinal Disorders, bloating can be prevented by changing your diet and reducing the amount of air swallowed.

When it comes to making a change in diet, the FODMAP diet is a great way to find out which foods are puffing you up. FODMAP stands for fermentable oligosaccharides, disaccharides, monosaccharides and polyols. John Hopkins Medicine says these are all short chain sugars that our small intestines often cannot absorb properly, causing indigestion like gas and gas.

A low FODMAP diet works by following 3 steps. They include:

  • Stop eating foods high in FODMAP for approximately 2 to 6 weeks
  • Reintroduce them slowly, one at a time, to see what is bothering you the most
  • Once you’ve figured out which ones are problematic, you can avoid them while enjoying the other foods that don’t cause gas

High FODMAP foods include the foods and low FODMAP foods listed above:

  • Almond milk
  • Grains like rice, quinoa, and oats
  • Vegetables with eggplant, potatoes, cucumber, tomatoes and zucchini
  • Fruits with grapes, oranges, strawberries, blueberries and pineapples

Gas could also be due to moving from a low-fiber diet to including too many high-fiber foods in your diet at one time. (For example, if you give up your usual junk food diet and suddenly start eating salads and grain shells.) While fiber is a beneficial nutrient, it should be increased gradually so your gut microbiome can switch to healthy bacteria if you do can easily tolerate the 21 to 25 grams of fiber per day recommended for women and 30 to 38 grams per day recommended for men.

To limit the amount of air you swallow, make sure you eat your meals slowly and avoid swallowing food, chewing gum, or making a habit of sucking on hard candy.

When should you see a doctor if you have persistent or painful flatulence?

Do not take flatulence with a grain of salt. Sometimes it can indicate a serious underlying health problem. According to GI Associates & Endoscopy Center, you should see your doctor as soon as possible if you have any of the following symptoms along with persistent gas:

  • Bloody stool or vaginal bleeding: This could indicate ovarian cancer. Rush University states that persistent gas and feeling “full” are some of the early signs of ovarian cancer that go undetected because women don’t know what to look for.
  • Diverticulitis: This is when pouches in the intestinal lining become infected or inflamed. This can lead to gas, abdominal pain, and fever. You need to get antibiotics as soon as possible to keep the infection from spreading, so call your doctor.
  • Ascites: This is when fluid builds up in the abdomen. Typically this indicates liver disease, but when gas is paired with jaundice (yellowing of the skin) it can also indicate liver cancer. If you ever have yellow skin, contact your doctor.
  • fever: If you are dealing with a fever, especially if it includes other symptoms such as gas, it usually means that there is inflammation or infection somewhere in the body. Your doctor will need to draw your blood to determine exactly what could be going on.

Bottom Line: Try dieting to treat gas, but if it persists, call your doctor

To prevent bloating, you will likely need to adjust your diet, avoid dairy products, and try to stick to the low-FODMAP diet.

Then add fiber one at a time to see if something you eat is causing gas or tenderness in your bowels. If you include tips on gas prevention and it continues or gets worse, it is important to schedule an appointment with your doctor as soon as possible.

The 13 Best Foods to Boost Your Immune System to Combat COVID-19 Symptoms

Here are the best foods to eat with repetition to help boost immunity and fight inflammation. And stay away from the red meat.

Continue Reading

Recipes with Whole Wheat Pasta

When life hands you lemons, you make Keto cookies

Published

on

Links to the breadcrumb trail

Author of the article:

Rita DeMontis Lydia Girges, owner of Keto Kookie Co., started her hugely successful cookie company after losing her job in the pandemic Lydia Girges, owner of Keto Kookie Co., started her hugely successful cookie company after losing her job in the pandemic Photo by Hana El Zohiry Hez Photography /Keto Kookie Co.

Reviews and recommendations are impartial and products are independently selected. Postmedia can earn affiliate commission from purchases made through links on this page.

Article content

The pandemic has caused so much disruption on different levels – personal, financial, emotional and physical, not to mention health. Many people reported gaining weight, others struggling with weight problems took the opportunity to shed unwanted pounds.

advertising

This ad hasn’t loaded yet, but your article continues below.

Article content

Lydia Girges lost weight during the pandemic after having great success on the high-fat, low-carb keto diet – but in ways she never could have imagined. The young Toronto-based entrepreneur who worked in the food, beverage, and events industries for years started the keto program in the year of COVID-19’s decline and was suddenly while she was happily shedding 50 pounds during the worst of the pandemic unemployed thanks to the virus.

Two losses in one – weight and job – got her into a Plan B and a successful new career as her own boss.

Your new business? Keto foods, especially keto cookies, and what started as a special diet treat she baked for herself has grown into a nationwide grocery store called Keto Kookie Co. that continues to grow every day. A business she started less than a year ago.

Cookies from Keto Kookie Co. Hana El Zohiry Photo / Hez Photography Cookies from Keto Kookie Co. Hana El Zohiry Photo / Hez Photography Photo delivered by /Keto Kookie Co.

“In the past eight months, transitioning to this new role at my company has been extremely exciting, rapid, challenging … and humbling,” Girges said in a recent interview.

“I actually kept working on all of the COVID challenges, even though many of the events I was involved in were canceled. But I lost my job last November. My last day of work was December 31, 2020. “

Girges says the initial loss of her career and source of income was “devastating. I was confused – we were experiencing a global pandemic that seemed to never end. And I wondered if I could ever go back to the work I loved. “

advertising

This ad hasn’t loaded yet, but your article continues below.

Article content

The dedicated entrepreneur said she needed to “stay busy” and immediately began developing business ideas that would enable her to potentially start a new career, certainly a new role.

Enter Keto: “I had been on the keto program since 2019 and had lost 50 pounds. The program helped me lose weight and I honestly felt great. While this program is not for everyone, it has brought me many of the health benefits that I have been looking for. “

Girges admits that she recognized keto, with all of its food requirements, as “an emerging industry in Canada,” especially since it was sourcing foods that she could eat. “I wanted healthy foods that are appetizing and make you feel normal – and I’ve looked for these foods everywhere.”

And so it started. With cookies that she baked herself. Their cookies had a wonderful taste and texture but were made without sugar, gluten, grains and were GMO free.

advertising

This ad hasn’t loaded yet, but your article continues below.

Article content

One can imagine Girges nibbling on one of her cookies while, with the help of a friend, hatches a business plan to create the same delicious, nutritious cookies for the masses. “I decided to take a leap of faith and start a small business until the world was up and running again and I could go back to work,” said Lydia. “My mission was to make healthy, organic, guilt-free cookies that were made from simple and clean ingredients, but also looked and tasted delicious.”

A business plan was drawn up while Lydia researched all about cookies. Recipes were tested, an Instagram account set up and the Keto Kookie Co. was born.

We apologize, but this video could not be loaded.

“The whole process took over two weeks to complete – over the holidays,” said Girges, still marveling at the speed with which she had started her company. At first, Girges just took orders, created the cookies, created a marketing plan, sourced and bought the ingredients, juggled the finances – and even delivered the cookies in person.

advertising

This ad hasn’t loaded yet, but your article continues below.

Article content

To her surprise, when the news spread, business exploded and orders tripled. Well-known grocery stores, like Toronto’s iconic Summerhill grocery market, knocked on. Girges has started shipping biscuits across the country. And the orders from the grocery store came and came – all within a few months.

Girges couldn’t keep up on its own, so I found a professional kitchen, dedicated staff, including a baker and a delivery man. I am now looking for a pastry chef. “

Even their cookie selection has grown to include more than 25 innovative flavors, with a spinning repertoire that includes traditional favorites like chocolate peanut butter cups, citrusy coconut lime, milk and granola, to name a few – all post-keto -Program.

“That sounds a little crazy, but COVID … gave me the opportunity to sit down by myself and say, ‘Why not?’ This should be a sideline until my work called me back. It is now my own company and I can only say that I am incredibly happy and blessed to have this opportunity. “

advertising

This ad hasn’t loaded yet, but your article continues below.

Article content

Her future looks bright and bright – business is booming and Girges is looking to expand into grocery stores and supermarkets across the country.

“It’s amazing what you can do when faced with adversity – I lost my job to COVID,” said Girges. “I feel so happy now. And really blessed. “

https://www.instagram.com/ketokookieco/https://www.facebook.com/Keto-Kookie-Co @ketokookieco; #ketokanada

With keto. keep pace

The insane search for the best weight loss program left millions searching the internet for ideas and guidance. Keto, or the ketogenic diet, was one of the most popular searched by UK-based Jackandbeyond.com/collections, making it the most wanted weight loss program alongside Paleo.

advertising

This ad hasn’t loaded yet, but your article continues below.

Article content

The high-fat, low-carb diet was crowned the most popular with the highest number of Instagram hashtags.

According to https://www.healthline.com, keto is a metabolic state in which the body uses fat for fuel instead of carbohydrates. “It is a very low-carbohydrate, high-fat diet that bears many similarities to the Atkins and (other) low-carbohydrate diets and involves a drastic reduction in carbohydrate intake and its replacement with fat. This reduction in carbohydrates puts your body in a metabolic state called ketosis, which allows the body to “burn calories for energy,” adds Healthline.

Keep in mind that this is not a one-size-fits-all program and there are several versions.

Share this article on your social network

advertising

This ad hasn’t loaded yet, but your article continues below.

By clicking the registration button, you agree to receive the above newsletter from Postmedia Network Inc. You can unsubscribe at any time by clicking the unsubscribe link at the bottom of our emails. Postmedia Network Inc. | 365 Bloor Street East, Toronto, Ontario, M4W 3L4 | 416-383-2300

Comments

Postmedia advocates a lively but civil discussion forum and encourages all readers to share their thoughts on our articles. It can take up to an hour for comments to be moderated before they appear on the site. We ask that you keep your comments relevant and respectful. We turned email notifications on – you will now receive an email when you’ve received a reply to your comment, there’s an update on a comment thread you’re following, or when a user you follow follows comments . Check out our Community Guidelines for more information and details on how to customize your email settings.

Continue Reading

Recipes with Whole Wheat Pasta

Weeknight family dinners | Home & Garden

Published

on

click to enlarge

Recently a meme was circulating on social media that said, “School is back in class, so we can have dinner at 4 or 9 pm.” As the parents of three children, two of whom are involved in several extracurricular activities, I was deeply impressed by this simple sentence. When it comes to meal planning, I spend far too much time figuring out what and when to feed my children and I would bet a lot of money that I am not alone in this fight.

In the past, extracurricular activities often took place right after school and there was little, if any, travel. The children could safely ride their bikes home from training, where they came with their family for a home-cooked meal around dinner. Unfortunately, a lot of this has changed in the last decade and family meals are almost obsolete. Instead of slowing down and reconnecting over a leisurely meal, many parents desperately hand out burgers and fries in the car to over-scheduled children, wondering how life got so hectic.

How many people do I miss these seemingly simpler times and often wonder how other families deal with the insane pressures and time constraints we are all under while eating nutritious meals. At the beginning of each school year, I ask my friends what they feed their families for dinner. I ask them to share their simplest recipes, and I hope that one of them will give me some advice that will make me feel like this huge, meal-centered puzzle has been solved. Instead, I often get answers that reflect my own dinner dilemmas and groans at the impossible task of feeding people who all have different schedules.

I turn to Google a lot for advice, but instead of feeling like things have been simplified, I am faced with hundreds of “simple” meals that make me feel completely overwhelmed. Also, many of these online recipes during the week are heavily based on meat that can be cooked in a slow cooker for hours. This is a great option if your family is a carnivorous bunch, but when you’re trying to cut down on the amount of meat you consume, these recipes won’t always be very helpful. Realizing that my family’s needs were not being met by my online searches, I decided to create a few meals that were easy to prepare and based on easy-to-find, real-life ingredients.

Below are some incredibly delicious meals that are in heavy rotation at home. They can be cooked ahead of time, require minimal cooking and prep, pack a hefty nutritional value, and can be customized to please everyone who gathers around my kitchen table. Leftovers are rare, but when they do, all of these meals keep well in the refrigerator and travel well in the school lunch box.

The first (and probably my family’s favorite) meal is sesame noodles. Here, cooked soba noodles (or whole grain spaghetti) are paired with soy sauce, mirin, toasted sesame oil, and sliced ​​green onions. This dish is served immediately, but served cold, with slices of cucumber or fried vegetables, makes it even more delicious. These noodles never get mushy and the longer they sit, the better the taste. So they’re a great option if you have kids who come and go at different times.

Another dinner at our house is something my family affectionately refer to as “stuff on a plate”. This meal originated when I was pregnant with my son and my morning sickness was so severe that the thought of cooking something rolled over me in huge waves of nausea. My husband was working in a different city at the time, and I knew that if I didn’t want my little daughters to survive for months on top of cold cereal, I had to come up with something that we could throw together in no time and that would keep me far away Stove.

Stuff on Plate is exactly what it sounds like. It’s basically a lazy mezza and a carefree sausage. I usually like to make a large serving of homemade hummus (it’s easier than you think!), Reheat some pita, and search the fridge and cupboards for anything that needs to be used. That random half block of cheddar cheese hanging in the crisper? Cut it into cubes and toss the stuff on the plate. The apple someone took a bite of and tossed back into the fruit bowl? Halve, throw the half eaten part to the squirrels and shape the good half into apple slices. Other foods that go well with Stuff on a Plate are olives, nuts, and lightly steamed vegetables. But honestly, just use the foods your family loves to eat. This is an all-time crowd-pleaser, and if you serve it on paper plates with tiny toothpicks, everyone will think you’re a total rock star.

The last simple weekday meal I want to share with you is soup. My husband likes to make fun of me because I could easily eat soup every day, even if it’s unbearably hot outside. I firmly believe that dinner will always end up being effortless and enjoyable when you have some great soup recipes in your pocket.

In the summer, when the garden vegetables are at their peak, I love making a giant pot of minestrone, a versatile, delicious soup that highlights any seasonal vegetable. I love adding beans or chickpea noodles to my minestrone for a little protein and extra nutrition because they add incredible flavor and texture, but they are completely optional.

In winter I make all kinds of meatless stews, chowders and bisques. These soups are creamy, hearty, and incredibly filling. Plus, they’re wonderful to freeze and reheat, which means that when you double your recipe you’ll always have a stash of soup on hand, just waiting to be reheated and served with a crusty bread or crunchy green salad .

If you’re on a break from cooking, I recommend giving some of these simple meals a try. They’re perfect for busy families looking to find easy ways to enjoy the benefits of stress-free family meals.

However, don’t be too strict with yourself when you pull into the drive-through from time to time. We all do our best, and sometimes there’s nothing like a hot, salty french fry.

Sesame noodles (for 4 people)

Ingredients:

¾ pounds of soba noodles or whole wheat spaghetti

Cup of regular or low-sodium soy sauce

3 tablespoons dead

3 tbsp toasted sesame oil

3 spring onions, thinly sliced

Preparation:

Cook the pasta according to the instructions on the packet.

While the pasta is cooking, stir together the tamari, mirin, and toasted sesame oil in a large bowl.

When the pasta is ready, drain, rinse with cold water and add directly to the bowl with the sauce; throw to combine.

Cover the sesame noodles with sliced ​​spring onions and serve.

Simplest, creamiest hummus

Ingredients:

1 can of chickpeas, drained; Reserved liquid

¼ cup tahini

1 clove of garlic, chopped

Juice of 1 lemon

Salt (optional)

Preparation:

Place the drained chickpeas, tahini, and garlic in a food processor and blend until the ingredients blend. Slowly add the reserved chickpea liquid until the mixture reaches the consistency you want. Add lemon juice and salt (if used) and serve.

You can also top this hummus with sliced ​​cucumber and halved cherry tomatoes. Drizzle with olive oil and serve with warm pita slices.

Lana Shovlin is a freelance writer who lives in Springfield with her husband and three children, all of whom love to eat vegetables. Always trying to choose healthy foods, she wholeheartedly agrees with Julia Child that when it comes to meals, “You don’t have to cook fancy or complicated masterpieces – just great food made from fresh ingredients.”

Continue Reading

Trending

Copyright © 2017 Zox News Theme. Theme by MVP Themes, powered by WordPress.