Bohnen (Dose / Glas)
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Maden Hos Indvandrere Og Flygtninge I Danmark
Maden hos indvandrere og flygtninge i Danmark 1 Maden hos indvandrere og flygtninge i Danmark FødevareRapport 2002:? 1. udgave, 1. oplag, januar 2002 Copyright: Fødevaredirektoratet Oplag: 1000 eksemplarer Tryk: ISBN: ISSN: Pris: Kr. 98,- inkl. moms Fødevaredirektoratet Afdeling for Ernæring Mørkhøj Bygade 19, 2860 Søborg Tlf. + 45 33 95 60 00, fax + 45 33 95 60 01 Hjemmeside: www.foedevaredirektoratet.dk Publikationer kan købes i boghandelen eller hos: Statens Information Postboks 1300, DK-2300 København S. Tlf. +45 33 37 92 28, fax +45 33 37 92 80 E-post: [email protected] Fødevaredirektoratet er en del af Ministeriet for Fødevarer, Landbrug og Fiskeri. Direktoratet står for administration, forskning og kontrol på veterinær- og fødevareområdet. 2 Indholdsfortegnelse FORORD........................................................................................................................................................................... 6 1 BAGGRUND............................................................................................................................................................. 7 1.1 INDVANDRERE OG FLYGTNINGE I DANMARK ....................................................................................................... 7 1.2 FORMÅL MED DENNE RAPPORT ............................................................................................................................ 7 2 SUNDHEDSPROBLEMER.................................................................................................................................... -
Menu Dinner Entrées Chicken Breast Kabob Chicken $16.95 Served 10:30Am to 4Pm Daily
Family Packages Lunch Menu Dinner Entrées Chicken Breast Kabob Chicken $16.95 Served 10:30am to 4pm Daily. All Entrees served with your choice of Basmati Rice or Persian Dill Rice. Available All-Day. Two Skewers Dine-In, Carryout, or Delivery. Dine-in, Carryout, or Delivery. Excludes Holidays. Substitute Rice Options with: Cranberry Polo +$4.95 | Albaloo Polo +$4.95 | Shish Tawook $16.95 Adas Polo+$4.95 | Grilled Vegetables +$1.95 Must Be Parties of (4) or more. Two Skewers Marinated, Charbroiled Dark Meat Chicken Shish Kabob Served Family Style All Lunch Entrees are 1/2 Dinner Skewer Portions. Chicken Koubideh $16.95 Basmati Rice | Persian-Style Basmati Rice with Safron Accents FOR ITEM DESCRIPTIONS, PLEASE REFER TO DINNER MENU Two Skewers of Seasoned Ground Chicken Kabob with Herbs Family Package #1 (Choose 3 different meat) Persian Dill Rice | Persian-Style Basmati Rice, Fresh Dill and Lima Bean All options come with Hummus, Persian Salad, and and Spices, A Persian-Style Kafta $21.95 Per Person, Cranberry Polo | Persian-Style Basmati Rice with Safron, Carmelized your choice of Basmati Rice or Persian Dill Rice. Kabob Chicken Barg $16.95 Onion and Dried Cranberries Set Portions Substitute Rice Options with: Cranberry Polo +$4.95 | Albaloo Polo +$4.95 | One Skewer of Marinated, Flat-Cut Chicken Breast Kabob Albaloo Polo | Persian-Style Basmati Rice with Safron, Carmelized Adas Polo+$4.95 | Grilled Vegetables +$1.95 Chicken Sultani $18.95 Hummus, Persian Salad, Basmati and Persian Dill Rce. Onion and Sweet & Sour Cherries For Item Descriptions, Please Refer to Dinner Menu Combination of One Skewer of Marinated Chicken Choose 3 from the Following: Adas Polo | Persian-Style Basmati Rice with Safron, Lentils, Raisins. -
PDF Page #1 Brunch Food MAY 21
BRUNCH V=Vegetarian VE=Vegan GF=Gluten Free SHOOK-SHOOKA(V,GF) ...................... 22 Shakshuka with Two poached organic eggs and tahini served with side of cut tomatoes, cucumbers, olives & zaatar served with challah SHOO SHOO BREAKFAST ..................... 26 Two organic eggs any style, Israeli salad, smoked salmon, house oregano roasted peppers, sour cream & Zaatar, olive paste feta & seasonal fresh fruit, served with Jerusalem sesame bagel AVOCADO TOAST(V) ........................ 16 Shoo Shoo Guacamole on Sourdough bread, alfalfa sprouts, Alice’s spicy harissa sauce, feta cheese & sumac (Organic Sunny side egg +3) FRESH GREEN OMELET(V) ................... 17 Parsley, cilantro & dill omelet served with Israeli salad on green mint labneh BRIOCHE FRENCH TOAST(V) ................. 17 Rose water, Tahini & Date cream, Topped with fresh berries and organic 100% pure maple SHOO SHOO SHNITZEL & MASH .............. 25 Sesame crust organic chicken thigh served with sides of Tatbila sauce & mustard. Served with Mashed potatoes HARISSA BURGER .......................... 22 Organic grass-fed beef, Alice’s harissa aioli, R oasted onion, Israeli pickles on challah bun served with herb fries (Gruyere cheese +2) SCHNITZEL SANDWICH ....................... 20 Sesame crust organic chicken thigh, harissa aioli, Arugula, Israeli pickles, Tatbila sauce on challah bun served with herb fries SHOO SHOO WARM HUMMUS(VE,GF) ........... 14 Tatbila sauce, whole chickpeas & olive oil served with pita bread LABNEH(V,GF) ............................ 12 Strained yogurt cheese, Zaatar & fresh mint, Arabic olive oil & fresh mint served with pita BABA-GANOO-SHOO(VE,GF) .................. 13 Roasted eggplant, garlic & tahini, topped with Alice’s harissa, served with Laffa flatbread ISRAELI SALAD(VE) ...................... 18 Tomatoes, Persian cucumbers, radishes, onions & herbs with bulgur served on tahini GREEK SALAD(V,GF) ..................... -
Cheap Eats Column in the Boston Globe Food Section Every Wednesday So Popular
Copyright © 2012 by The Boston Globe All rights reserved under the Pan-American and International Copyright Conventions. This book may not be reproduced in whole or in part, in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system now known or hereafter invented, without written permission from the publisher. ISBN 978-0-9837815-8-5 Introduction There are nights you feel like a splurge. And there are nights you just want fast, delicious, and, most of all, cheap food. This e-book is for those nights. And that's what makes the Cheap Eats column in the Boston Globe Food section every Wednesday so popular. There are plenty of occasions to celebrate with a night on the town, but for casual dining week in and week out, with groups of friends, family, or house guests, you want a place where the mood is relaxed, the quality is high, and the bill is reasonable. Thankfully, we live in a mecca for cheap dining, partly because of the vast Greater Boston student population and partly because of our inherent frugality. So how exactly do we define Cheap Eats? Every item on the menu must be under $20, with most under $18. That should appeal to anyone out to discover new cuisines. It's reasonable to hope for a tab of less than $50 for two. These 40 spots include fine pizza (we won't let you down), Persian dishes, Dominican specialties, good sushi, an out-of-the-way Chinese take-out, aromatic Vietnamese pho, Sri Lankan food, Moroccan couscous, succulent Greek kebabs, Mexican burritos, and more. -
Middle Eastern Cuisine
MIDDLE EASTERN CUISINE The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley. The Middle Eastern cuisines include: Arab cuisine Armenian cuisine Cuisine of Azerbaijan Assyrian cuisine Cypriot cuisine Egyptian cuisine Israeli cuisine Iraqi cuisine Iranian (Persian) cuisine Lebanese cuisine Palestinian cuisine Somali cuisine Syrian cuisine Turkish cuisine Yemeni cuisine ARAB CUISINE Arab cuisine is defined as the various regional cuisines spanning the Arab World from Iraq to Morocco to Somalia to Yemen, and incorporating Levantine, Egyptian and others. It has also been influenced to a degree by the cuisines of Turkey, Pakistan, Iran, India, the Berbers and other cultures of the peoples of the region before the cultural Arabization brought by genealogical Arabians during the Arabian Muslim conquests. HISTORY Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as labneh (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. There is a strong emphasis on the following items in Arabian cuisine: 1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it. -
The Art of Persian Cooking (Hippocrene International
Forough-es-Saltaneh Hekmat HIPPOCRENE BOOKS This book is dedicated to Dr. Albert H. Domm, of Los Angeles, who restored me to health; to the many American friends who urged me to write it, and to my country, Iran, which inspired the unique cuisine and poetry presented herewith. Preface 9 PART ONE Chapter I-The History of Persian Cooking 15 A Persian Hoine 19 The Marriage Ceremony in Iran 20 The Birth of a Baby 25 The New Year 26 Death 31 Public Religious Offerings 32 Offerings to Allah 36 Chapter II-Food and Entertainment within the Persian Home 39 Private Parties 43 Manners and Customs of the Persians 44 Chapter III-The Fundamentals of Classic Persian Cooking 47 Utensils 49 Basic Ingredients 50 PART TWO Chelou and Polou (Traditional Rice Dishes) 59 Abgushtes (Soups) 78 Khoreshes (Stews) go Kababs (Broiled Meats and Vegetables) 107 Kuftehs (Meat Balls) 120 Dolmehs (Stuffed Dishes) 124 Kukus (Egg Dishes) 130 Boranis (Persian Salads) 133 Desserts 136 Pastries and Confections 144 Preserves and Beverages 159 Ancient Health Notes from Persia 175 English Index j81 Persian Index 187 During the nine years that I lived in the United States of America I watched with pleasure the curiosity and interest of my friends in Berkeley, San Francisco, Los Angeles, and New York as they enjoyed the exotic and delicate Persian dishes I served to them. It was their urging that persuaded me to commit my knowledge of Persian cooking to paper. Increased communications and extensive travel from one country to another have made a pygmy of our world to a point where all men are neighbors. -
Maritime Aquarium Menu
COLD HORS D’OEUVRE please select a combination of eight hot and cold hors d’oeuvre Thai-style Yellowfin Tuna ‘Seviche’ Cones Roasted Duck Crostini Marinated Ahi Tuna, Shallots, Water Chestnuts, Basil, Caramelized Pear, Herb Crostini, Sweet Potato Frizzles Wasabi Caviar Tobika, Micro Basil, Savory Mini Cones Chinese Chicken Salad in a Crisp Wonton Cup Five-spiced Tuna Skewer Garden Vegetables, Mandarin Orange Dressing Mango Salsa Mini ‘BLT’ Smoked Salmon “Reuben” Miniature Tomato, Bacon Jam, Lettuce, Pretzel Bun Black Pepper Smoked Salmon, Cream Cheese, Marble Rye Fresh Figs Wrapped in Prosciutto Di Parma Smoked Salmon Tartare on Pumpernickel Toast Mascarpone Cheese, Fresh Mint Chilled Smoked Norwegian Salmon, Lemon Juice, Sea Salt and Pepper California Rolls Sushi Rice, Crab Surimi, Avocado, Nori Wrapper, Wasabi Dilled Shrimp on Crisp English Cucumber Poached Jumbo Shrimp, Fresh Dill Spread Baby Red Bliss Potatoes with Fresh Sturgeon Caviar Crème Fraîche Classic Shrimp Cocktail Gulf Shrimp, Horseradish Dipping Sauce Goat Cheese and Red Onion Marmalade Tart Creamy Herb Goat Cheese, Savory Red Onion Marmalade Grilled Lemon Dijon Shrimp Skewer Wrapped in a Fresh Snow Pea Wild Mushroom Bruschetta Herb Goat Cheese, Croustade, Micro Arugula Toasted Coconut Shrimp Skewer Caribbean Marinade, Mango Chutney, Toasted Coconut Fresh Tomato and Mozzarella Bruschetta Tomato, Mozzarella, Petite Basil, Flavored Herb Croustade Pan Seared Day Boat Sea Scallops on a Coconut Wonton Lime Aioli, Lemon Zest Tomato Mozzarella Salad Skewers Fresh Mozzarella, Cherry -
The Sofreh Aghd
at First Unitarian Church of Omaha Saturday, February 7, 2015 Church Common Room 6:00 p.m.— Social Time Persian Monkey | Persian Ruby | Persian King Sparkling Pomegranate Juice The Sofreh Aghd 6:30 p.m.— Dinner Welcome — Barb Herring Tonight’s dessert table is set in the style of a traditional Persian Chalice Lighting Sofreh Aghd; a spread of rich sweets, fruits and decorations upon a ornate Sofreh (cloth) as part of an Iranian Wedding cere- [V] Vegan mony. The items on the Sofreh Aghd are traditional cultural The Menu items meant to symbolize and bring about healthy and happy Chelo Salad-e Shirazi marriage. The items include: Persian Rice with Golden Crust Cucumber, Tomato & Onion Salad [V] A mirror to bring light and brightness into the future. Jujeh Kabab Salad-e Felfel Tanoori Two candelabras to represent fire and energy Spiced Chicken & Tomato Kababs Roast Pepper Salad [V] A trays of herbs and spices to guard against the “evil eye” Khoresht-e Badenjan Maast-o Khair Poppy Seeds, Rice, Cardamom, Salt, Nigella Seeds, Eggplant and Lamb Stew Yogurt, Cucumbers with Mint Black Tea & Frankincense Eggs and Nuts to represent fertility Khoresht-e Loobia Torshi-e Maman Pistachios, Almonds, Sunflower Seeds, Pumpkin Persian Green Bean Stew [V] Vegetable Chutney [V] Seeds & Hazelnuts Naan Torshi-e Piaz Pomegranates for a joyous future Oven Baked Flatbread [V] Sugar cone, crystallized sugar, honey, and rosewater to Pickled Red Onion [V] sweeten the newlyweds’ lives Sofreh Aghd - Desserts spread upon a Sofreh Varieties of sweets, nuts and dried fruits Bread and cheese as historical symbols of wealth Tea Table - Loose Ceylon tea, brewed strong Coins to bring the couple prosperity and diluted with hot water; taken with sugar cubes. -
News from the Federation
Hyphen 73 News from the Federation Fédération Internationale des Jardins Familiaux association sans but lucratif | June 2021 Hyphen 73 | 2021 1 TABLE OF CONTENTS Table of contents: Leading Article Pride as unifying element 3 The “Why” Finland: We are proud of our annual gardening course 4 Sweden: We are proud of our programme for sustainable gardening 6 France: We are proud of our design office 8 France: We are proud of our scientific commission 10 Luxembourg: We are proud of the allotment garden movement during the Corona pandemic and its numerous functions 12 Austria: We are proud of the contribution of women’s expert groups to the development of the allotment movement 14 Diplomas The allotment association “Älvtomta” in Örebro (SE) received the diploma for innovative projects 17 The allotment association “Orten odlar” in Stockholm (SE) received the diploma for innovative projects 18 The allotment association “Amis de la Fleur Belvaux”(L) received the diploma for innovative projects 21 Addresses 23 Impressum 24 Hyphen 73 | 2021 2 LEADING ARTICLE Pride as unifying element Mag.a Sylvia Wohatschek Central Federation of Allotment Gardeners of Austria allotment gardens. For one thing is isation? I wonder if the idea of goats certainly true: the international allot- for landscape maintenance could also ment gardens are as diverse as the be implemented in Vienna? nations in which they are located. The International Federation, as an um- But let me also take up another aspect brella organisation, unites allotment that cannot be ignored at the moment. gardens ranging from pure vegetable The Corona pandemic has decisively gardens to gardens with weekend cot- changed all our lives in the past year tages to main residences; from purely and beyond. -
PDF Page #1 Brunch Food MAY 21
BRUNCH V=Vegetarian VE=Vegan GF=Gluten Free SHOOK-SHOOKA(V,GF) ...................... 22 Shakshuka with Two poached organic eggs and tahini served with side of cut tomatoes, cucumbers, olives & zaatar served with challah SHOO SHOO BREAKFAST ..................... 26 Two organic eggs any style, Israeli salad, smoked salmon, house oregano roasted peppers, sour cream & Zaatar, olive paste feta & seasonal fresh fruit, served with Jerusalem sesame bagel AVOCADO TOAST(V) ........................ 16 Shoo Shoo Guacamole on Sourdough bread, alfalfa sprouts, Alice’s spicy harissa sauce, feta cheese & sumac (Organic Sunny side egg +3) FRESH GREEN OMELET(V) ................... 17 Parsley, cilantro & dill omelet served with Israeli salad on green mint labneh BRIOCHE FRENCH TOAST(V) ................. 17 Rose water, Tahini & Date cream, Topped with fresh berries and organic 100% pure maple SHOO SHOO SHNITZEL & MASH ............... 25 Sesame crust organic chicken thigh served with sides of Tatbila sauce & mustard. Served with Mashed potatoes HARISSA BURGER .......................... 22 Organic grass-fed beef, Alice’s harissa aioli, R oasted onion, Israeli pickles on challah bun served with herb fries SCHNITZEL SANDWICH ....................... 20 Sesame crust organic chicken thigh, harissa aioli, Arugula, Israeli pickles, Tatbila sauce on challah bun served with herb fries SHOO SHOO WARM HUMMUS(VE,GF) ........... 14 Tatbila sauce, whole chickpeas & olive oil served with pita bread LABNEH(V,GF) ............................. 12 Strained yogurt cheese, Zaatar & fresh mint, Arabic olive oil & fresh mint served with pita BABA-GANOO-SHOO(VE,GF) .................. 13 Roasted eggplant, garlic & tahini, topped with Alice’s harissa, served with Laffa flatbread ISRAELI SALAD(VE) ...................... 18 Tomatoes, Persian cucumbers, radishes, onions & herbs with bulgur served on tahini GREEK SALAD(V,GF) ..................... -
Product List
Product List Department Item Lookup Code Description BEANS 8697431259538 ADAM FAVA BEANS 2 LB-10 BEANS 5201502117042 AGRINO GIANT BEANS GRK500GR-12 BEANS 62356503789 CEDAR CUT GREEN BEANS 20 OZ-24 BEANS 62356503796 CEDAR GREEN PEAS 20 OZ-24/CS BEANS 58504138064 CLIC BLACK EYE BEANS 2LB-12/CS BEANS 58504134066 CLIC BLACK TURTLE BEANS 2LB-12 BEANS 58504144065 CLIC BROWN BEANS 2 LB-12/CS BEANS 58504213068 CLIC BROWN LENTILS 2LB-12/CS BEANS 58504220660 CLIC CAJUN BEANS MIX 2 LB-12 BEANS 58504147066 CLIC FAVA BEANS LARGE 2LB-12 BEANS 58504147264 CLIC FAVA BEANS X-LG 2LB-12/CS BEANS 58504149169 CLIC FAVA SPLIT LARGE 2 LB-12 BEANS 58504149060 CLIC FAVA SPLIT SMALL 2 LB-12 BEANS 58504212061 CLIC FRENCH LENTILS 2 LB-12/CS BEANS 58504135063 CLIC GREAT NORTH.BEANS 2 LB-12 BEANS 58504211064 CLIC GREEN LENTIL ESTON 2LB-12 BEANS 58504210067 CLIC GREEN LENTIL LARGE 2LB-12 BEANS 58504180063 CLIC GREEN PEAS 2 LB-12/CS BEANS 58504181060 CLIC GREEN SPLIT PEAS 2LB-12/C BEANS 58504220769 CLIC ITALIAN BEANS MIX 2 LB-12 BEANS 58504131065 CLIC KIDNEY RED DARK 2 LB-12 BEANS 58504130068 CLIC KIDNEY RED LIGHT 2 LB-12 BEANS 58504142061 CLIC LIMA BABY 2 LB-12/CS BEANS 58504140067 CLIC LIMA JUMBO 2 LB-12/CS BEANS 58504141064 CLIC LIMA LARGE 2 LB-12/CS BEANS 58504150066 CLIC LUPINI LARGE 2 LB-12/CS BEANS 58504151063 CLIC LUPINI SMALL 2 LB-12/CS BEANS 58504136060 CLIC NAVY BEANS 2 LB-12/CS BEANS 58504139061 CLIC PINTO BEANS 2 LB-12/CS BEANS 58504145062 CLIC RED BEANS SMALL 2 LB-12 BEANS 58504215062 CLIC RED LENTILS 2 LB-12/CS BEANS 58504133069 CLIC ROMANO BEANS 2 LB-12/CS BEANS 58504220868 CLIC SALAD BEANS MIX 2LB-12/CS BEANS 58504220165 CLIC SOUP MIX 2 LB-12/CS BEANS 58504152060 CLIC SOYA BEANS 2 LB-12/CS BEANS 58504132062 CLIC WHITE KIDNEY BEAN 2 LB-12 BEANS 660 FAVA BEANS MEDIUM/LB.-55/BAG BEANS 9930 FAVA BEANS SMALL PER LB. -
Inleiding 4 Brood En Gebak 10 Kruiden En Salades 34 Zuivel En Eieren 58
Veggiestan 001-009.qxd 02-11-2011 15:24 Pagina 3 (Text Black Plaat) inleiding 4 brood en gebak 10 kruiden en salades 34 zuivel en eieren 58 soep 86 peulvruchten 108 rijst en granen 128 groenten 160 koken met fruit 198 sauzen en inmaken 216 desserts 238 register 264 literatuur 270 dankbetuiging 272 Veggiestan 001-009.qxd 31-10-2011 13:31 Pagina 5 Veggiestan, of Groenteland, is uiteraard geen Geurige specerijen, aromatische kruiden, bestaand woord of land, maar ik vind dat het peulvruchten en granen lokken ons. Toen ik niet Midden-Oosten die naam meer dan verdient. groter was dan een koolstronk betekende vege- De landen in die regio sudderen, pruttelen en tarisch altijd geroosterde noten eten en ‘het spijt borrelen van de verrukkelijke vegetarische me’ zeggen. Maar in de bekwame handen van de tradities en recepten. Veggiestan-kok bereiken trouwe klanten als de Bij het schrijven van mijn vorige boek, Per- vaak verfoeide linzen ongekende nieuwe top- sia in Peckham, had ik sterk de neiging om af te pen. Of neem gort: langzaam gekookt, als dwalen en andere delen van het Midden-Oosten risotto, met verse koriander, pijnboompitten te verkennen. Ik ben namelijk wel een omni- en saffraanrozijnen? Dat is wat anders dan dat voor, maar ik houd niet zo van vlees. Ik heb ei- nederige graan dat we vroeger tot pap kookten. genlijk een betere relatie met groenten dan met Ik stel me graag voor hoe je, gewapend met veel mensen. Dit boek is uit die passie geboren. dit boek, dapper naar kramen en winkels stapt Het is ook geboren uit het besef dat onze waar je nooit bent geweest en nieuwe groenten, markten en speciaalzaken zich vullen met heer- vreemde ingrediënten en rare vruchten pro- lijke maar vreemde producten die we, deels uit beert.