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Recipes with Whole Wheat Pasta

Back to school: Is your child eating the right food?

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Parents need to ensure that each school child’s main meal includes fruits, vegetables, protein, complex carbohydrates, and dairy products.
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Dubai: With school reopening in the UAE, mothers are concerned about the type of meals they will have to pack for their children in order to return to full school after the COVID-19 pandemic.

The United Arab Emirates Department of Health recently issued guidelines for school children in its recently launched School Lunchbox Program, which includes several recipes for mothers to prepare healthy and healthy school meals for their children. The School Lunch Box program, which started on August 22nd, will run until September 9th.

Nouf Khamis Al Ali, Deputy Director of the Department of Health Education and Promotion at the Ministry of Health, said: “The school cone is an essential part of a child’s diet and is also seen as one of the main reasons that children could be at risk when they are obese the wrong choice of the quality of the parents’ diet. “

Dr. Noura Al Alawi

Dr. Noura Al Alawi, Nutritionist, Al Towayya Children’s Specialty Center, Ambulatory Healthcare Services, said, “When children return to school, parents need to encourage healthy eating habits with homemade balanced meals and avoid junk food. Children must be routinely screened to monitor overall growth and identify and treat medical problems at an early stage. Unfortunately, summer holidays sometimes have a negative impact on children in terms of lack of mobility and healthy eating. . “

Build immunity

Following the opinion of health officials, Ruba Elhourani, a nutritionist at RAK Hospital, pointed out that diet is one of the most important elements of building immunity in children, but that several other factors contribute. “During the year of online learning, the children’s sleep patterns were disturbed, as many of them slept well past bedtime, got up late, and parents tended to be a little negligent with proper hydration. In addition, there were wrong eating habits when chips, cola and sweets found their way back into meal times. Children need 8-10 hours of sleep or sleep, they need to drink at least 8 glasses of water, and parents need to ensure that each child’s meal has a proper balance of protein, carbohydrates and fats to provide the ideal diet for healthy growth and have a strong ability to fight disease. “

My plate

According to guidelines published by the American Dietetics Association on My Plate, parents for school children must ensure that every main meal for the child includes fruits, vegetables, protein, complex carbohydrates and dairy products, Elhourani said.

Ruba Elhourani

Elhourani explained, “When a child takes two Tiffins – one for breakfast and one for lunch – mothers must make sure that the food in them is colorful and that all food groups are balanced. Dense carbohydrates such as whole grains and legumes are high in fiber, have a high glycemic index and stimulate the metabolism. “

Citing My Plate’s recommendations, Elhourani said, “The total meals that the child in the 3-12 age group eats daily must contain 1-2 cups of fruit, 3-5 cups of vegetables, both of which are high in fiber and natural colors. Starch should be 5-6 cups, dairy products 2-3 cups and protein about 3-4 servings. “

Fresh meals are necessary

Due to the high temperatures, there is a risk of food spoiling, which can negatively affect a child’s health. Elhourani said, “The food has to be prepared at night, but the actual cooking or putting together has to be done in the morning as there is a risk of the food becoming rotten due to the heat. “Mothers need to ensure that their children have access to fresh meals at breakfast and lunch. You can use a compact ice cooler or packaging. “

How can mothers be inventive with lunch boxes?

With taste in mind, mothers can create a weekly schedule and make sure that the child’s breakfast and lunch are not only simple and easy to eat, but also nutritionally balanced.

In the evening, when mothers prepare for morning tiffin, they can involve the child in the process to keep them interested. For example, clean fruit, peel peas or marinate a piece of cottage cheese, chicken or meat for children as a wrap. This will invest a child in the meal planning process and help mothers make decisions based on their child’s preferences.

Breakfast options

Breakfast options at school might include a whole grain wrap with baked vegetables, beans, and cheese, or a wrap with grilled chicken and vegetables, accompanied by yogurt / milk and a whole fruit. The other alternative could be a multigrain bread with vegetables and cheese. During or after each meal, a child must drink a glass or two of plain water. Mothers are not allowed to provide fruit juices as they contain a lot of sugar.

What’s for lunch

Lunch could be whole wheat pasta with vegetables, beans, grilled chicken, or lamb and cheese. Alternatively, mothers can try different types of grain such as rice, barley, or couscous, or pseudo-grains such as quinoa and buckwheat. Children can also wear salads with light dressings.

Elhourani said parents are advised against packing nuts in school bags as they could cause nut allergy or create a choking hazard.

“Children should eat two servings of fish such as tuna or salmon per week. These can be included in dinner as they can be difficult to take in the school lunch box. Everything a child carries to school must be in a perishable state, freshly prepared and not tend to be denatured by heat. “

Nutrition tips for mothers

Make sure your child’s lunch box is balanced and fresh with ingredients.
• Cook things for your child’s Tiffin in the morning. You can prepare at night, but the actual cooking must be done a few hours before eating to avoid deteriorating the nutritional value of the food.
• Give the child food in a compact ice pack during the hot months to ensure that the food stays fresh and does not spoil when the child reaches school.
• Proteins are a great source of energy. Choose from lean meats and poultry, eggs, cottage cheese, yogurt, or soy-based products. Make sure at least one of these is part of your child’s breakfast or lunch option. Seafood or nuts must be avoided at school and provided at home with other meals.
• Fruits: These are a natural source of fructose, enzymes and antioxidants. Teach your child to stay away from processed sugar and junk food and replace them with fruit in the form of custard, smoothie, or whole fruit. Stay away from fruit juices as they are very high in calories and can lead to a tendency towards weight gain.
• Vegetables: The Ministry of Health recommends at least 3-5 servings of vegetables per day in your child’s diet. This can be in the form of lettuce and boiled vegetables. Vegetables are great sources of vitamins and it’s important to think of subtle types of vegetables of all kinds, from the ever-popular ones like potatoes, sweet potatoes, tomatoes, cucumbers, and peas to the less popular ones like broccoli, bell peppers, beans, and dark greens Leafy vegetables in your child’s diet.
• Whole grains: These have a low glycemic index and a lot of fiber, which gives the child a big metabolic boost. Be sure to include whole grains in your child’s diet, including brown or wild rice, popcorn, quinoa, and whole grain bread. This is a high source of fiber and improves digestion. Avoid refined carbohydrates like white bread, white pasta, cakes and pastries, which are the main cause of obesity and diabetes.
• Dairy Products: Encourage your children to consume low-fat dairy products as they are a good source of calcium. Yogurt is a nutritional source of probiotics and is very beneficial for the child’s gut microbiome
• Water: The importance of pure drinking water cannot be emphasized enough in a child’s daily diet. Mothers shouldn’t replace water with other substitutes such as fruit juices or smoothies. The child needs to drink around 6-8 glasses of water a day to avoid dehydration and fatigue, which can affect immunity.

Recipes with Whole Wheat Pasta

Q&A With Nicole-Taylor’s Chef Joe Kalil – Indianapolis Monthly

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Joe Kalil, Executive Chef at Nicole-Taylor’s Pasta Market.


After a career
Beginning at the legendary Carriage House in South Bend, it has included cooking stints in New England, at the Indy and La Mans racing series, at the Woodland Country Club and most recently as Executive Chef at the busy Rick’s Cafe Boatyard on the waterfront -traveling chef Joe Kalil is working again with his friend and mentor Tony Hanslits together. He handles some of the hugely popular private dinners and helps expand the retail offering at SoBro gourmet shop Nicole-Taylor’s Pasta Market. And while he’s still working hard and learning new techniques, the more relaxed pace of the retail business gives him time to reflect on the wisdom he’s gained from his decades in the culinary world, as well as how he’s still learning and growing as a chef .

They started out in South Bend’s Carriage House (now The Carriage House Dining Room & Garden), which was surprisingly modern for its time. How did you get a job there?

I was already working as a dishwasher at another restaurant, the Louvered Door, just to earn extra money to buy a car. I didn’t really know what I wanted to do with my life, but I was almost a junior and it was time to plan my future. Then one day there was a careers fair at my high school, and Peter George (the longtime local restaurateur and real estate agent) himself was there to represent his mother’s restaurant, The Carriage House. He said I should consider working there. A few months passed and I went to the restaurant to get a gift card and Peter remembered me. I came a few weeks later. tony [Hanslits] was actually the chef there. That was before there was anything really new or interesting when it came to food, even in Indy. But Hanslits and George made everything fresh and bought local stuff before it was trendy or farm to table. It was a great place to be introduced to the industry.

Food was definitely something you already had a taste for?

I’m half Polish and half Lebanese, so food was definitely a big part of my upbringing. Like a lot of South Bend folks, we’ve made loads of pierogi, mostly just cheese and scallions, but sometimes sauerkraut too. But food was mostly just something I was with a lot, not something I did. I watched my Lebanese grandmother sitting in a chair preparing oriental breads and kibbeh, stuffed vine leaves and baklava. She always had to get that special kind of grated wheat from nearby Michigan that had just the right grind. I wish I had learned more from her recipes or written down more of them.

Shortly thereafter, you went to cookery school at Johnson & Wales in Rhode Island. You’ve already had some pretty in-depth experience, so was that crucial to your career?

I stayed a year after high school before going to culinary school in New England. Tony actually went to Ohio for a job, and Peter was on his way to Indy to open the original Peter’s in Fountain Square. I don’t think cooking degrees are essential, but they look good on a resume and any experience is good. But Tony had already shown me so many things in a thorough and leisurely manner that I got through my first year at Johnson and Wales in no time. I’ve been filleting salmon for months while the other students were doing it for the first time. Going east got me a job at the Cafe in the Barn just across the border in Massachusetts, which was set up a bit like Nicole-Taylor’s, with a counter in front. This was my first catering experience and we did catering for a performance of The Nutcracker Suite in Boston which was great. This really gave me some experience for a lot of the hospitality and hotel jobs that I would do later.

Finally, you have worked as a corporate chef for hospitality groups at various Indy and NASCAR racing series. How was that different from the restaurant?

I traveled from Portland to Detroit between races, so understanding local foods and what I can source in different parts of the country really helped me. It all started when I was working at the Indianapolis Motor Speedway Motel (later Brickyard Crossing Golf Resort and Inn). This was NASCAR’s first year. I was at the track speaking to a regular customer who was starting a hospitality service for Dan Gurney’s race team. This was definitely a change as we did buffets for the racers and the team and brought two to three meals a day to the crews working on the cars. The riders had all sorts of dietary needs such as high-carb, low-salt, high-protein diets. I made a lot of pasta. A driver wanted specific brands which I had to source and keep with us. But traveling so much with the teams meant I knew which other team chefs to split orders with, or where there were farmers markets and places to purchase certain ingredients. For example, when we were in Vancouver, we did a menu with a lot of seafood. It was a great training, because as a chef you want to find out about regional and local foods and adapt your kitchen accordingly.

After returning to Indy, you worked at Woodland Country Club for almost 12 years and then at Rick’s Cafe Boatyard on Eagle Creek Reservoir for several years. Why did you make the switch and what is it like working with Tony Hanslits again?

At the country club, and especially at Rick’s, I wasn’t on the line that much. I made sure we had all the produce and put out fires. The pandemic has been particularly challenging as we have had to reduce our menu at Rick’s to about half of what we normally had. Seafood availability was particularly difficult. I ordered 300 pounds of catfish (we used to order almost 1,000 pounds) and got 75. I’ve had a source call me every now and then and I’ll take whatever they have. Large scallops became unaffordable and I couldn’t charge customers enough to recoup my costs. So that took its toll. I was always in touch with Tony and Rosa (Rosa Rulli Hanslits) and they wanted to grow Nicole-Taylor’s. They offer private dinners that sell out for a whole year in just three days. They both brought me in to help with retail, but also to take some of the meals off Tony’s shoulders. Unlike my jobs in the past, it’s pretty much free reign. It’s like people coming to your house. I’m on my home field.

What did you bring to the dinners and what are some of the challenges of cooking live in front of an audience?

Tony hates making desserts so I made the desserts for some of his meals and also for the market, a fig and pear tart or a flourless chocolate cake with Calabrian chilies. I also do a Frangelico semifreddo. People are much more knowledgeable about food and it’s fun to be able to set what they want upfront but then have some freedom on dinner nights to do what I want. But it can be a little jarring at times. At one of the dinners I had a frying pan that I had in the oven and I gripped the handle with my bare hand. Then the pan started falling, so I had to grab it again. I had to save my sauce. The guests were amazed that I could do that, and it’s now become a little running gag.

What advice would you give to a young person entering the restaurant world?

I’d tell them to find a place that makes homemade food and just dive in. Put your heart and soul into it. Finding a good mentor also helps. When I first started, Tony actually tried to talk me out of it for the first two months, telling me that the work was grueling, that chefs were prone to all sorts of personal and relationship problems. But he was just letting me know what I was getting myself into. He told me if I was really serious about it I should do it right and he showed me everything. I would tell a younger person to give it a try if at the end of the day they still like it. It doesn’t matter how much experience you have as long as you have a passion for it.

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From tacos to wings, learning to cook with plant-based meats

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It’s that time of year when many people decide to eat less meat. The “whys” are many: sustainability and concern for the planet, health considerations, ethical concerns about dealing with animals.

An increasingly popular option is “plant-based meat,” which can be found in meat aisles from grocery stores to restaurants.

These products aim to mimic meat in taste, texture, look and smell and the similarities are now quite impressive. The ingredients usually include a plant-based protein, such as soy or pea, and sometimes other beans, wheat, or potatoes.

Beyond Meat and Impossible Foods are the two monster names in this space, but there are dozens of brands out there. In the fresh food aisles of grocery stores, plant-based options focus on ground beef, burger patties, meatballs, and sausage. Freezer aisles have that, as well as many products designed to replicate specific dishes, like chicken nuggets, pot pies, or stir-fries.

So, how to cook at home with these products?

“The vegetarian meat is an easy substitute,” says Angela Campbell, a pescetarian living in Portland, Maine, who relies on plant-based meats to enhance her cooking. She says she can use the ground beef and imitation sausage 1:1 in recipes.

They can be used in pasta sauces, stir-fries, casseroles, fajitas, etc.

Like ground beef, plant-based crumbles are perishable, so treat them like ground beef, use within a few days, and cook thoroughly.

Many of them cook faster than their meat counterparts and seem more sensitive to precise cooking times; the packages often warn against undercooking or overcooking. So you might want to add them towards the end of preparing a dish. Most brand websites offer recipes.

Campbell says she’s had less success with the “chicken” products.

“You can’t reproduce long-simmered chicken dishes or whole-breasted dishes,” she says. “The (plant-based) chicken generally tastes best in a pan or with a separately prepared sauce. The chicken may brown, but nothing will crisp up.”

Cheyenne Cohen, a food photographer based in Brooklyn, New York, follows a vegan diet at home and says, “When I use plant-based meat, I’m never trying to replicate a meat meal perfectly. I want to learn the texture and overall flavor of each brand/variety and then experiment with preparation and seasoning until I find something that works well.”

She loves using soy crumbles as taco meat or in any other way you’d normally use ground beef, and says it’s generally easy to make the swap.

Rather than placing the meat substitutes at the center of the dish, Cohen finds them “a good recipe ingredient,” just one component.

Jade Wong, owner of Red Bamboo in New York City, has been running restaurants specializing in plant-based meats for 20 years. She says her menu caters to vegetarians and vegans looking for comfort food.

“Do you really want a salad on a cold winter’s day? Or would you rather have a chicken parmesan hero or a burger?” says Wong.

Red Bamboo makes its own plant-based meat products (100% vegetarian and 100% vegan) and sells them wholesale to other restaurants. Wong notes that many store-bought plant-based meats are pre-cooked, so they just need to be heated.

She suggests marinating soy burger patties in your favorite marinade before quickly searing them on a griddle. And cooking soy-based meat substitutes on a ridged grill pan offers the appeal of traditional grilled meat dishes.

Crumbled “sausage,” says Wong, is great as a pizza topping or, when sautéed and mixed with vegetables, as an accompaniment to pasta dishes, perhaps along with sauce and condiments.

At the restaurant, they get more creative, offering options like grilled buffalo wings, which are soy-based “chicken” wrapped in tofu (they even stick a stick in the wings to mimic the bone).

Some plant-based products are like blank slates, destined to be used in your favorite recipes. Others are prepared in a heat-and-eat manner.

Gardein has a strong presence in the frozen food department, known for its “chik’n” products; They also make homemade beefless tips that you can skewer, sauté, or stir-fry, and pork-free sweet and sour bites. Before the Butcher makes seasoned, plant-based ground meat products and patties with interesting flavor profiles like roast turkey burgers. They also make a lower-priced line of burgers under the Mainstream name, which aims to compete with beef patties not only in taste but also in price.

Celebrity chef and restaurateur Ming Tsai recently launched a line of Ming’s Bings, a treat bonanza made from ground, plant-based meats, vegetables, cheese and assorted spices, encased in brown rice paper and crispy when baked.

Some plant-based meat products are vegan, some vegetarian, some gluten-free, some dairy-free; If you have feeding problems, read the packaging carefully.

___

Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks that focus on family-friendly cooking, Dinner Solved!. and The Mama 100 Cookbook. She blogs at http://www.themom100.com/about-katie-workman. She can be reached at Katie@themom100.com.

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Celebrating Veganuary: Heart-and planet-healthy eating

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To set the momentum for the coming months, it’s important to start talking about healthy eating right at the start of the year. And a portmanteau of January and vegan, Veganuary, a global pledge to adopt a plant-based lifestyle for 31 days, does the same. This global movement is an initiative by the UK-based charity of the same name to promote vegan diets for a better planet. The movement, which was officially launched in India in December 2019, has garnered widespread interest from people across the country. A recent survey by YouGov, a market research and data analytics firm, showed that 65% of Indians are interested in replacing meat with plant-based options in 2022.

Several brands have launched vegan menus to meet the demands. “There is no denying that the pandemic has made people more aware of the consequences of their lifestyle choices on their immunity, health, mental and physical well-being. Veganism is a long-term lifestyle and cannot be limited to just one January. To cater to this new trend, we have launched a plant-based chicken biryani,” says Mohammed Bhol, chef and co-founder of Charcoal Eats. Vegan meat is made from ingredients like plant-based protein, soy, or wheat, and has the flavor and texture of real meat. “Plant-based keema is made from soy. From the keema we make kofta balls. And these mock meatballs are used in the biryani,” adds Bhol.

Healthy Vegan Jackfruit Tacos (Photo: Shutterstock)

Vegan food is considered the cleanest of all diets and isn’t lacking in flavor or variety. Uday Malhotra, executive chef and co-founder of Kneed, a bakery that operates on a cloud kitchen model, says, “We make homemade breads, rolls, cereal, nut butters, dips, hummus, and energy bars that are 100% plant-based products. Veganism is one of the dominant trends of 2022.” However, vegan baking is time-consuming and technical in terms of temperature and ingredients used. “Because vegan products don’t use dairy or eggs, the recipes formulated are time and temperature sensitive,” adds Malhotra, who suggests using Belgian dark chocolate for chocolate bread and banneton baskets to shape gluten-free loaves.

Raw Vegan Blueberry Cashew Cake (Photo: Shutterstock)

Cakes are another food category that is in high demand for vegan options. For vegan cakes, you can substitute flaxseed, ripe bananas, or aquafaba for eggs. Instead of milk, use almond milk, coconut milk, or oat milk. “I suggest only using one substitute as too many of these will ruin the end product,” says Atifa Nazir Ahanger of The Boho Baker, which offers vegan cakes, cupcakes, breads and cookies. For those trying a vegan diet for the first time, it’s easier to start with substitutes like plant-based milk, nut butters like peanut butter, cashew butter, and cheese substitutes.

This movement has also seen vegan restaurants grow in popularity. “As a trend, Veganuary helps us support people in making the switch to a vegan diet. The right taste is the first step. Vegan food can be made equally tasty by appropriate swaps. We use coconut cream for our cream-based recipes. For Japanese soba noodles, we use gluten-free soba noodles, homemade peanut butter sauce, button mushrooms, shiitake mushrooms, spring onions, zucchini, galangal, soy sauce and coconut milk,” says Rajender Chabotra, Executive Chef at Getafix Café. The restaurant also offers buckwheat pancakes, barley and bok choi bowl meals, among other vegan options.

Cauliflower Moilee is a healthy vegan recipe

Cauliflower Moilee Recipe

ingredients

Cauliflower: 1

carrot: 1

Coconut Oil: 2 tbsp

Mustard seeds: 1 tsp

Curry leaves: 10-14

Onion: 2

Ginger: 1 inch

Garlic: 12-15 pieces

Tomatoes: 3

Beans: 8-10

Green chilies: 3 to 4

Chili power, turmeric powder and cumin powder: 1 tsp each

Tamarind pulp, coconut cream: ¼ cup

Coconut milk: 1 cup

method

Heat coconut oil, add mustard seeds, curry leaf and let it bubble.

Chop the onions, ginger and garlic in a blender and add the paste to the oil. Saute this for five to seven minutes.

Once the onion paste is light golden, add mashed tomatoes ground in a blender, whole green chillies, dry spices, turmeric powder, red chilli powder and cumin powder and salt to taste.

Cook this mixture until you see the oil separate.

Add the tamarind pulp, coconut milk and coconut cream and stir.

Blanch the carrot, cauliflower, and beans to add to the sauce.

Cook until boiling and serve hot with steamed rice or millet.

Recipe by chef Natasha Gandhi

  • ABOUT THE AUTHOR

    Ruchika Garg writes about arts and culture for the daily supplement Entertainment & Lifestyle, HT City
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