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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. -
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. -
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. -
Cookbook No Trim Marks
Wildcats Kitchen 2020-2021 STUDENTS COOKBOOK BY DARRELL DESALES Dedication To Wildcat Kitchen’s Cooking Class 2021 Gratitude, my dear students, for constantly reminding me how precious our time and learning together. You have made this year another memorable one. To Parents Gratitude, dear parents, for your endless support and care to our students in every step of the way in making this endeavor a success! To those who inspired and worked behind it Gratitude, for making our second edition possible! To Everyone Thank you for reading, using and sharing it! May this recipe book be an inspiration for you! “A recipe has no soul. You, as the cook, must bring soul to the recipe.” – Thomas Keller Shanghai Livingston American School Cooking Class of 2020 - 2021 wildcats Kitchen | 2 Contents STARTERS Pork Miso Soup 5 Takoyaki 23 Mapo Tofu 7 Doenjang Jjigae 25 Kyochon Chicken 9 Karaage 27 Jeyuk 11 Tteok-guk 29 Buffalo Chicken Wings 13 Kimchi Sujebi 31 Rotkohl 15 Okonomiyaki 33 Gamjajeon 17 Chinese Dumplings 35 Dongeurangttaeng 19 Udon 37 Tamagoyaki 21 MAINS Butter Chicken 39 Potato and Mushroom Varenyky 41 Ghee Roast Chicken 43 Chow Mein 45 Rose Pasta w. Rice Cakes 47 Philippine Adobo 49 Kong Pao Chicken 51 Gungjung-tteok-bokki 53 Filipino Pork-Steak (Bistek) 55 Tortilla de Patata 57 Oyako-don (Chicken / Egg Bowl) 59 Nikujaga (Meat and Potatoes) 61 Yakisoba (Fried Noodles) 63 Char Siu (Hong Kong Style BBQ Pork) 65 Fried Hokkien Mee 67 Bibimbap 69 Beef Bowl (Gyudon) 71 DESSERTS Pumpkin Mochi w. Red Bean 73 Iced Gem Biscuits 75 wildcats Kitchen | 3 Starters wildcats Kitchen | 4 Pork Miso Soup Ingredients SErVES 2 - Pork - Japanese White Radish - Carrot Method - Burdock Boil - Konjak - Green onion - Miso Difficulty - Tofu Beginner - Soy sauce - Dashi (soup stock) - Kinoko Time 20 mins Procedure 1. -
Appetizers Soups Israeli Specialties Sides Beverages Childrens' Menu
Appetizers Essex Combo Platter (v) ................................. $15.50 Hummus, tabbouleh, baba ganoush, four falafel balls and one pita Appetizer Sampler (v) ...................................... $10.50 A selection (three pieces of each) of Kibbeh, Moroccan cigars & Sambusak Masbaaha (gf)................................................... $11.50 Seasoned beef or chicken shawarma over hummus and one pita Hummus (v, gf) ................................................... $9.00 Ground chickpeas, tahini sauce, olive oil & spices and one pita Baba Ganoush (v, gf) .......................................... $9.00 Grilled eggplant, tahini sauce, lemon juice, garlic & spices and one pita Tabbouleh (v)..................................................... $9.00 Bulgur wheat, parsley, tomatoes, mint, lemon juice, olive oil & spices and one pita Israeli Salad (v, gf) ............................................. $9.00 Tomatoes, cucumbers, parsley, lemon juice, olive oil, mint & spices and one pita Turkish Salad (v, gf) ........................................... $9.00 Onions, red peppers, celery & spices and one pita Eggplant Salad (v, gf) ......................................... $9.00 Fried eggplant, peppers, garlic, pickles, parsley, vinegar, olive oil & spices and one pita Matbucha Salad (v, gf) ........................................ $9.00 Stewed tomatoes, red & green peppers, garlic & spices and one pita Stuffed Grape Leaves (v, gf) ............................... $8.00 Rice, tomatoes, parsley, green peppers, onions, celery & spices Fried -
1 Adapted From
Adapted from: Eau Claire County UW-Extension Dunn County UW-Extension 2006 1 Why is there a Foods Revue? 7. Be prepared to explain to the judge and others how you prepared the food, planned the menu, and what things you considered A Foods Revue gives you a chance to show and about food safety and preparation. tell how the food you prepared fits in with a meal you have planned. It also gives you a chance to Setting the Table see what others have done and gain new ideas from them. It will give you a chance to prepare and Individual Table Setting evaluate foods other than the types shown at the fair. You will also have a opportunity to speak with 1. Cover – width of table setting (20” – 30”). the judge and learn more about your project. 2. Tablecloth – overhang of 12” – 15”. 3. Placemats – flush with edge of table or not What Will You Do? more than 1 ½” from table edge. 4. Napkin – preferred shape for folded napkin is rectangle rather than square. 1. Be sure to read the rest of this handout for Usually placed to the left of cover beside more information. fork, not under fork. If lack of space it 2. Select one of the foods that you have may be placed on plate. especially enjoyed preparing in your foods project or one you would like to learn to Place napkin so open corner is at lower prepare. You may find a recipe in your right so it can easily be put on lap. -
『Asian Soy Sauces in Japan』 Food Coordinator and Cooking Culture Researcher, Nami Fukutome
Series Soy Sauces of Asia 『Asian Soy Sauces in Japan』 Food coordinator and cooking culture researcher, Nami Fukutome Throughout Asia, there are countless varieties of soy bonito flakes I had brought from Kochi. These simple sauce made from soybeans and other grains. Previously yet nostalgic flavors were incredibly comforting. I in this “Soy Sauces of Asia” series, I have reported on remember feeling so grateful that I could buy Japanese my research into local soy sauce manufacturing and soy sauce even in a small town in a foreign country. usage in South Korea, the Philippines, Thailand and I spoke to foreign nationals living in Japan, who Vietnam. For this article, I have switched my viewpoint have strong connections to Asia, to find out which to focus on the usage of Asian soy sauces in Japan. seasonings are indispensable to reproducing the flavors As the 2020 Tokyo Olympic Games approaches, we are of home. Focusing on soy sauce, I wanted to know if witnessing a rise in overseas visitors to Japan, not only there are viable substitutes among Japanese soy sauces, to urban areas, but to rural areas too. A record number and how these foreign nationals satisfy their desire of 24 million people visited Japan in 2016, of which for authentic flavors in their homes and when eating more than 80% came from Asian countries (Fig. 1). out at restaurants. In addition to individuals from There were over 2.3 million foreign national residents in the four countries covered in my previous studies – Japan in 2016 (Fig. 2), with close to 30% of those from South Korea, Thailand, Vietnam and the Philippines – China, nearly 20% from South Korea, and large numbers I also interviewed people from China, Taiwan and from the Philippines, Brazil and Vietnam.