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Pesach 3-Day Cooking Guide5779
YOU ARE THE QUEEN IN THE KITCHEN THE PESACH KITCHEN 3 DAY COOKING GUIDE LIFE IS GOOD ! TABLE OF CONTENTS GETTING IT TOGETHER page: 2…… Introduction, the serious stuff 4…… The Notebook, let’s get practical 5…… Sample Menus, & the fun begins 6…… Equipment, we are only as good as our help 7…… The Pesach Pantry Basics, the fun continues 8…… Build the Refrigerator Pantry, are we having fun yet? READY?, APRON?, ACTION! 9…… Day One 10…. Day Two 11…. Day Three 12…. Eggs & Potatoes, Potatoes and Eggs 13…. Recipes: Handy Substitutions for your Pesach Pantry 14…. Recipes: Salad Dressings PUT YOUR REFRIGERATOR PANTRY TO WORK 15…. Recipes: Provencal Fish Salad Tunisian Salad Cobb Salad Caesar Salad Greek Salad Planned Over Chicken Salad 16…. Recipes: Chopped Salad Toss Ups 17…. Recipe: In Praise of the Braise 17…. Recipe: Passover Cholent—no beans about it 18…. Recipe links from Cooking for the King and TheKosherChannel.com 19…. THE END You are welcome to reprint or share any part or the whole of this document. Any errors are completely my responsibility. Please contact me with any questions, suggestions or corrections at [email protected]. Link to: “How to Clean for Pesach, Stress-less and Gadol-approved.” !1 INTRODUCTION: Please read carefully—and re-read as needed. In these pre-Pesach weeks we spend a lot of time learning and doing all that is required of us to ensure a kosher Pesach for those in our orbit of friends and family. This is also the opportune time to deeply focus on how this awesome process can help us move to places of freedom within, places we have yearned for. -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
Rice & Noodles Big Plates (Sharing)
BIG PLATES (SHARING) warm pearl rice served in a hot stone bowl, seasonal KOREAN FRIED CHICKEN • 198 vegetables, egg yolk crispy boneless chicken, bespoke sweet curry sauce, pickled daikon, spring onion salad MARINATED SINGAPOREAN SOFT BULGOGI BEEF • 128 SHELL CRAB • 168 gochujang rumba gochujang FISH AND CHIPS • 158 beer battered hoki fillet, potato wedge, coleslaw PERUVIAN SPICED SICHUAN CHILLI PORK BELLY • 148 CHICKEN • 128 ARMY STEW • 238 jalapeño aioli sichuan gochujang house-made kimchi, pork belly, spam, korean sausage, seasonal vegetables, chorizo “mac n cheese” VEGETARIAN • 118 CARABINERO RED gochujang PRAWN • 328 truffle ssamjang CHEESE NAKJI • 258 baby octopus, bean sprouts, mozzarella cheese, sichuan chimichurri, served in a clay pot PORK BBQ RIBS RICE & NOODLES Half rack • 218 / Full rack • 418 braised USDA short-rib bone-in, spicy pear and parsnip puree, TTEOKBOKKI • 98 with Korean Sausage • 118 mashed sweet potato, watercress salad soft rice cake, fish cake, mozzarella cheese, 63° egg, gochujang BEEF SHORT -RIB • 398 VONGOLE JAPCHAE • 128 braised USDA short-rib bone-in, spicy pear and parsnip puree, sweet potato noodle, fresh clam, asian pesto, perilla gremolata mashed sweet potato, watercress salad BIBIMGUKSU • 108 cold buckwheat noodle, brisket, white kimchi, gochujang, egg KIMCHI CARBONARA • 118 sweet potato noodle, spaghetti, bacon, kimchi, egg, parmesan, perilla PRICES SUBJECT TO 10% SERVICE CHARGE PRICES SUBJECT TO 10% SERVICE CHARGE FROM CHARCOAL GRILL SMALL PLATES (Served with ssam and Korean condiments) MUNG BEAN -
Meat Products and Consumption Culture in the East
Meat Science 86 (2010) 95–102 Contents lists available at ScienceDirect Meat Science journal homepage: www.elsevier.com/locate/meatsci Review Meat products and consumption culture in the East Ki-Chang Nam a, Cheorun Jo b, Mooha Lee c,d,⁎ a Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742 Republic of Korea b Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764 Republic of Korea c Division of Animal and Food Biotechnology, Seoul National University, Seoul, 151-921 Republic of Korea d Korea Food Research Institute, Seongnam, 463-746 Republic of Korea article info abstract Article history: Food consumption is a basic activity necessary for survival of the human race and evolved as an integral part Received 29 January 2010 of mankind's existence. This not only includes food consumption habits and styles but also food preparation Received in revised form 19 March 2010 methods, tool development for raw materials, harvesting and preservation as well as preparation of food Accepted 8 April 2010 dishes which are influenced by geographical localization, climatic conditions and abundance of the fauna and flora. Food preparation, trade and consumption have become leading factors shaping human behavior and Keywords: developing a way of doing things that created tradition which has been passed from generation to generation Meat-based products Food culture making it unique for almost every human niche in the surface of the globe. Therefore, the success in The East understanding the culture of other countries or ethnic groups lies in understanding their rituals in food consumption customs. -
Salo-Salo Kamayan Glossary
Kamayan Glossary ~ Dine with your hands ~ Salo-Salo “We eat together” The menus items are in their native tongue and it’s our Come in and celebrate the tradition of Kamayan - pleasure to translate. If you prefer to guide your own path, “Eat with your hands.” No plates or cutlery, just a beautiful Asian Journey ~ Chef’s Choice Tasting Menu served please refer to the glossary on the table. array of food plated on banana leaves. Our Kamayan dinner Family Style ofers a Filipino experience that leaves you licking your fngers. (Coming Soon) !"#-Salamat “Masarap” Private Room 감사합니다 Gamsahamnida Sunday-Thursday 7:00 !"#$% Khob kun Friday & Saturday 6:00 and 8:30 Website for tickets | reservations 751 wharf stret washington dc • kaliwadc.com Philippines Korea Thailand Adobong Manok Banchan Kaeng Daeng ~ Pu Chicken, Garlic, Bayleaf, Vinegar $16 House Pickled and Fermented Vegetables $10 Red Curry, Blue Crab $20 Lechon Kawali Bibimbap (v) Kaeng Panaeng ~ Moo-Sam-Chan Pork Belly, Mang Tomas $24 Pickled Vegetables, Rice, Gochujang $19 Panang Curry, Pork Belly $18 Kinilaw na Hamachi Jae Yuk Gui Nuer Pad Prik * Raw Fish, Calamansi, Chili $18 Pork Belly, Gochujang $18 Beef, Green Pepper $19 Filipino Street BBQ Jjampong Pla ~ Tord Prik Takrai Pork Belly, Banana Ketchup $15 Seafood, Shellfsh, Egg Noodle $20 Whole Fried Fish, Chili, Lemongrass $22 Lumpiang Shanghai Hoe-Deop-Bap Nuer Yang Naam Jim Jaew Pork and Shrimp Fried Roll $13 * Raw Fish, Avocado, Gochujang, Letuce $15 Grilled Ribeye, Jaew $18 Kalderetang Cordero Yukhoe Hoi Pad Tao-Jiew Braised Lamb Shoulder, Vegetables, Chili $21 * Raw Beef, Chili, Pine Nut, Crisp Tendon $14 Clams, Black Beans $14 Pancit Canton Yangnyeom Dak Pad Tua Faak Yaow Egg Noodles, Shrimp, Green Onion, Crackling $16 Fried Chicken Breast Sandwich $14 Stir Fried Green Beans $8 Inasal na Manok Pogi-Yangnyeom-Gui Pad Pak Ruam Grilled Half Chicken, Lemongrass, Annato $20 Grilled Porgy, Sesame, Soy, Gochu Garu $18 Stir Fried Greens $8 *Consuming raw or undercooked meats, poultry, seafood, shellfsh or eggs may increase your risk of food borne illness. -
GET SOME FRESH AIR! Rejuvenate at Gakwonsa Temple Explore Geumosan Reservoir
VOLUME 9 NO. 22 MARCH 4 – MARCH 17, 2021 FREE SUBMIT STORIES TO: [email protected] STRIPESKOREA.COM FACEBOOK.COM/STRIPESPACIFIC INSIDE INFO Military children tell us your story! ey, all you kids in the military community need to read this. Seriously! So, H please put down your iPad, iPhone or other digital device for the next cou- ple of minutes. You’ll survive, and I promise no one will take them. And, I also promise that this has nothing to do with more COVID-19 restrictions. Now that I have your attention, I want to give you a little job. No, wait! Don’t stop reading! If you do a little bit of work, you’ll have the opportunity to be heard by tens of thousands of people. Seriously! You see, April is the Month of the Military Child, and for the 20th straight year, the Stars and Stripes community publications are dedicating it to you, the children of our men and women in uniform. Each Stripes Okinawa, Stripes Japan, Stripes Korea and Stripes Guam issue in April will contain your stories, poems, drawings and photos about what life is like as a military child. SEE MOMC ON PAGE 2 GET SOME FRESH AIR! Rejuvenate at Gakwonsa Temple Explore Geumosan Reservoir TASTY KOREAN GIFTS PAGES 8-9 PAGES 10-11 ROLLING STONES- INSPIRED EATERY Zig zag path SATISFIES APPETITE PAGE 12 Floating bridge 2 STRIPES KOREA A STARS AND STRIPES COMMUNITY PUBLICATION 75 YEARS IN THE PACIFIC MARCH 4 – MARCH 17, 2021 MOMC: Max D. Lederer Jr. Publisher We’re here for you! Lt. -
Multicultural Recipe Book
STANDARDIZED icultur Mult al FOR CHILD CARE CENTERS, FAMILY DAY HOMES & ADULT DAYCARE CENTERS Acknowledgment Recipe development and standardization were completed under a contract between Texas Women’s University and the Texas Nutrition Education and Training (NET) program. NET was a child nutrition program authorized under Public Law 95-166 and administered by the U.S. Department of Agriculture (USDA). INSTRUCTION CARDS Introduction ...............................................1 Index Abbreviations and Common Measures ...3 RECIPES Polynesian MAIN DISHES Pizza Dough (for Polynesian Pizza) ..... 31 VEGETABLES Mexican Polynesian Pizza ....................................33 Mexican Chicken Chalupas .....................................7 Chili Ricotta Potatoes ............................ 51 Veracruz Bean Tortillas ...........................9 Hungarian Corn and Green Chili Casserole ...........53 Tortilla and Cheese Casserole ...............11 Hungarian Goulash ................................35 Corn and Zucchini Mexicana ............... 55 Chili Corn Chip Bake .............................. 13 East Indian Asian Asian Spicy Ground Beef .................................37 Gingered Carrots ....................................57 Crunchy Chinese Tuna Salad ............... 15 Greek Chinese Mixed Vegetables .................. 59 Tuna Chow Mein Casserole .................. 17 Pastitsio (Baked macaroni Chinese Beef Patties .............................19 East Indian with beef and cheese) ......................... 39 Vegetable Curry .................................... -
Vegan Mayonnaise
Who needs the cafeteria? “You just lost your last excuse Make your own easy, delicious, -veganism has never been this fast, easy, cheap, and good.” —Rory Freedman, bestselling coauthor of Skinny Bitch animal-free meals! Let turn your dorm room or apartment into the campus destination for amazing vegan food! Inside are the 275 simplest, most scrumptious recipes for college vegans on a budget—and the best part is, the most complicated kitchenware you’ll ever need is a microwave. We’ve got all the insider info: Vegan alternatives to The best drinks, meaty, eggy, and milky stuff dips, sauces, and dressings How to stock your Unbelievable kitchen/mini-fridge dessert recipes How to make sandwiches, Spotlight sections on the salads, soups, and stews staples we love: peanut Breakfast, lunch, butter, potatoes, and ramen and dinner recipes and much, much more! “PETA’s Vegan College Cookbook makes me want to go back to school and earn a degree in yum.” —Hunter Burgan, AFI and Hunter Revenge “I live on a tour bus so if it can’t be made in the microwave or eaten right from the refrigerator or pantry, then I don’t eat it. PETA’s Vegan College Cookbook is perfect for me and my lifestyle.” —Kellie Pickler, country music star and former American Idol contestant Ingrid E. Newkirk, Newkirk, E. E. Ingrid Ingrid A lifelong vegetarian saves around: Newkirk, E. Ingrid president of president 760 chickens 5 cows 20 pigs 29 sheep from Foreword 46 turkeys 15 ducks 7 rabbits and half a ton of fish. Cookbooks ISBN-13: 978-1-4022-1885-9 $14.99 U.S. -
Multicultural Family Support Centers 전국 다문화가족지원센터 연락처
Let’s Learn Korean Words from Recipes 음식으로 배우는 우리말 Silyongjeongbo Useful Information 실용정보 Multicultural Family Support Centers 전국 다문화가족지원센터 연락처 Information of Major Organizations 주요 단체 정보 Let’s Learn Korean Words from Recipes Korean Terms Pronunciation Definition Korean Terms Pronunciation Definition 곡식 Goksik grain 해물 Haemul seafood 쌀 ssal rice 고등어 godeungeo mackerel 찹쌀 chapssal sticky rice 삼치 samchi Japanese mackerel 현미 hyeonmi brown rice 갈치 galchi hairtail 완두콩 wandukong green pea 명태 myeongtae pollack 강낭콩 gnagnangkong kidney bean 대구 daegu cod 흰콩 huinkong white bean 참치 chamchi tuna 팥 pat red bean 오징어 ojingeo cuttlefish 좁쌀 jobssal millet 낙지 nakji small octopus 밀 mil wheat 조개 jogae clam 메밀 memil buckwheat 홍합 honghap mussel 녹두 nokdu mung bean 전복 jeonbok abalone 고기 Gogi meat 멸치 myeolchi anchovy 돼지고기 doejigoji pork 새우 saeu shrimp 갈비 galbi rib 게 ge crab 삼겹살 samgyeopsal pork-belly 다시마 dasima kelp 비계 bigye fat 미역 miyeok sea mustard 족발 jokbal pork-hocks 김 gim laver 쇠고기 soegogi beef 파래 parae green laver 등심 deungsim sirloin 야채 Yaechae vegetable 안심 ansim tenderloin 대파 Daepa green onion 양지 yannji brisket 쪽파 Jjokpa chives 닭고기 dakgogi chicken 마늘 Maneul garlic 닭가슴살 dakgaseumsal chicken breasts 생강 saegang ginger 영계 yeonggye young chicken 양파 yangpa onion 계란(달걀) gyeran (dalgyal) egg 무 mu radish 오리고기 origogi duck 배추 baechu chinese cabbage 열무 yeolmu young radish 150 Korean Terms Pronunciation Definition Korean Terms Pronunciation Definition 고추 gochu chili 과일 Gwail fruit 청양고추 cheongyang gochu spicy green chili 사과 sagwa apple 홍고추 hong gochu red chili 배 bae -
The Practitioner's Guide to Delayed Food Sensitivities
The Practitioner’s Guide to Delayed Food Sensitivities Brent L. Dorval, Ph.D. and Marissa Mirenda, M.S. Version: 1.4-04APR17 About the Authors Dr. Dorval has over 25 years of experience in strategic management of research, manufacturing and regulatory affairs in the area of medical devices and diagnostics. Previously, Dr. Dorval held a number of management positions and served as an advisor to the World Health Organization committee on vaccines and diagnostics. Dr. Dorval has several patents covering rapid assays, novel biomarkers and a novel Polio Virus vaccine. Dr. Dorval holds a Ph.D. in Medical Microbiology and Immunology from the College of Medicine, The Ohio State University and performed postdoctoral studies and was a Visiting Scholar in the Department of Chemistry at the Massachusetts Institute of Technology. Marissa Mirenda, M.S. performed her undergraduate studies in Biology and Psychology at Rutgers University and her graduate studies in BioMedical Forensics at Boston University School of Medicine. She currently works at KBMO Diagnostics in Hopedale, Massachusetts performing clinical lab work using the FIT test to study food sensitivities in patients from all over the world. 2 Table of Contents Section Page Introduction to Food Sensitivities 4 Differentiation of Food Allergies, Food Sensitivities and Food Intolerance 4 Comparison of Food Sensitivity, Food Allergies and Food Intolerance (Table) 4 Food Allergies: Type I, Immediate Hypersensitivity 4-5 Food Sensitivities: Types II & III, Delayed Hypersensitivity 5 Food Sensitivities: Food Intolerance 6 The Food Inflammation Test (FIT Test) Format 6 Comparison of the FIT Test with other available Tests 6-7 Interpretation of the FIT Test Results 7 Implementation of the FIT Test Results and Report 7 Elimination, Rotation and Challenge Diets based on the FIT Test Results 7-8 Food Sensitivity Testing of the Eight most common Food Groups using The FIT Test 8 I. -
Iowa Cookbook 2013
THIS IS WHAT WE ATE IOWA WRITERS WORKSHOP SPRING 2013 GREER THIS IS WHAT WE ATE! 2 Alice Waters' Spicy Cauliflower Soup Recipe courtesy of Alice Waters' The Art of Simple Food ($20 at amazon.com). This is an unusually spicy and full-flavored cauliflower soup; if necessary, adjust the pungent spices to your comfort level. SERVINGS Makes 2 quarts; 4 to 6 servings INGREDIENTS 1/4 cup olive oil 1 onion, peeled and diced 1 carrot, peeled and diced 1 teaspoon coriander seeds, crushed 1 teaspoon cumin seeds, crushed 1 teaspoon chile powder 1/4 teaspoon turmeric 1/4 teaspoon dried chile flakes Salt Fresh-ground black pepper 6 cilantro sprigs, coarsely chopped 1 large head of cauliflower, trimmed of green leaves and coarsely chopped (about 6 cups) THIS IS WHAT WE ATE! 3 3 cups chicken broth 3 cups water For garnish: Yogurt Chopped cilantro or mint A squeeze of lime juice PREPARATION 1. Heat the olive oil in a heavy-bottomed soup pot. Add the onion, carrot, coriander seeds, cumin seeds, chile powder, turmeric, chile flakes, salt, and pepper and cook, stirring often, over medium heat. 2. When very soft but not browned, add the cilantro sprigs, cauliflower, chicken broth, and water. Raise the heat and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until the cauliflower is very tender, about 30 minutes. 3. Stir vigorously with a spoon or whisk to coarsely purée the soup. You may need to add more broth or water to thin the soup if it is too thick. -
Food Around the Globe Recipes
FOOD AROUND THE GLOBE CHALLENGE COOKBOOK Travel the globe without ever leaving your kitchen. ISRAELI SALAD In Israel, no meal is complete without ‘salatim’ or a small salad. This quick, easy, vegan, and gluten-free salad is the perfect light and nutritious side dish to any meal or barbecue. Nutritional Information Servings: 4 | Total time: 10 minutes Calories: 210 Fat: 18g Directions Carbs: 10g In a large bowl, combine cucumbers, tomatoes, Protein: 1g onion, garlic, and parsley (as well as the optional Fiber: 1g bell pepper and mint). Next, make the dressing. In a separate bowl, whisk the olive oil, lemon juice, salt, and pepper. When ready to serve, toss the Ingredients salad with dressing. 4 cucumbers, diced 4 tomatoes, diced ½ red onion, diced 1 garlic clove, minced ⅓ cup fresh parsley, chopped ⅓ cup olive oil 1 ½ tbsp lemon juice Salt and pepper, to taste 1 green bell pepper, diced (optional) ⅓ cup fresh mint, chopped (optional) © Virgin Pulse 2015. All rights reserved. SPANAKOPITA Want a snack, but need some veggies too? Try spanakopita, or Greek spinach pie! This green dish is perfect as an appetizer and chock-full of nutrients, like iron, potassium, magnesium, and vitamin K. Nutritional Information Servings: 6 | Total time: 1 hour 15 minutes Calories: 480 Fat: 28g Directions Carbs: 35g Preheat the oven to 350°F. In a large skillet, heat Protein: 18g olive oil over medium heat. Add the onions and Fiber: 4g cook until soft, about 5 minutes. Add spinach, and sauté until fully wilted and all water has evaporated from the pan. Remove from heat and Ingredients stir in dill.