Many of us have the goal of being strong and healthy now and in our 80’s and 90’s ( I personally want to celebrate my 100 year birthday on a bicycle or motorcycle, yes, Sir! ) If you want to be live a long life you need to start eating some anti-aging food and, for starters, leafy greens have to be on your plate every day, lots of them!
LETTUCE NUTRITION FACTS
|Nutritional value per 100 g (3.5 oz)|
|Energy||55 kJ (13 kcal)|
|Dietary fiber||1.1 g|
|Vitamin A equiv.
|Pantothenic acid (B5)||
|†Percentages are roughly approximated using US recommendations for adults.|
Source: USDA Nutrient Database
MY RED TOMATOES THIS SUMMER … TASTY!
Debunking the myths about tomatoes, that is. Some of my friends tell me the funniest things about tomatoes and how they take care of them. I tell them my secrets about tomatoes so they can enjoy this precious fruit all year long.
I have grown my own tomatoes for long time, so long that I haven’t bought any tomato in the past 18 years.
I would like to talk about them and tell you the facts. When it comes to slicing, ripening, storing, and preserving this wonderful fruit, it won’t do any good to do it wrong. Keeping good tomatoes fresh and at optimal taste is in everyone’s best interest, so here are a few things that might need to be straightened out about your tomatoes.
MYTH No. 1 — Always always refrigerate tomatoes.
Store at room temperature unless they are very ripe and you are not planning to eat them within 2 days or so, then refrigerate them. If you want a chillier fruit, like when you are going to prepare a fresh salad, put the tomato/s in the fridge few hours before serving.
MYTH No. 2 — Smaller varieties have a better flavor
It is true that is more frequent to find in the store/market small varieties with more flavor than the big ones. But that is because of the way they were grown. The big or small tomatoes I grow in my yard are hardy, they have a rich flavor and intense red color. I use natural fertilizers and have the right amount of sunlight and water everyday. Taste doesn’t really relate to size.
MYTH No. 3 — Store tomatoes stem-side down.
The shoulders are the softest part of the tomato; leaving them stem-side down will almost always result in bruising. It is better to store them stem-side up.
MYTH No. 4 — To ripen tomatoes, leave them uncovered
Place under-ripe tomatoes in one layer in a paper bag, and close it loosely. Leave in a warm, dry spot, and check daily for ripeness.
– 4 boneless skinless chicken breasts
– 8 oz sliced fresh mozzarella cheese
– 1 cup diced tomatoes
– 1/2 tbs Italian seasoning
– salt and pepper, to taste
– 1 onion, sliced
– 1 bell pepper, sliced
– 1 tbs balsamic vinegar
– 1 tbs butter
– 1 tbs olive oil
– 1/4 cup of fresh basil
– angel hair pasta and sauce, optional
1. Pre-Heat the oven to 375 degrees.
2. In a bowl, combine the butter, olive oil, Italian seasonings and salt and pepper. When thoroughly combined, add the chicken, onions, tomatoes and peppers. Mix until everything is coated with the butter/olive oil/seasoning mixture.
3. Layout (4) 16-inch long pieces of foil and divide the ingredients evenly in the center of the foil. Wrap the foil tightly so there are no holes. If you have to, add another piece of foil on top to ensure the moisture remains in the packet.
4. Place the foil packets on a foil-lined baking sheet for 15-20 minutes or until everything is cooked through.
5. Open the packets and add the cheese. Add the packet back to the stove for an additional minute to melt the cheese.
6. When the cheese is melted garnish with basil and vinegar.
7. You can complete the meal with pasta and sauce as an option
Happy healthy fast and low-cost cooking!
- 2 zucchini
- 1 eggplant
- 2 peppers
- Sprinkle breadcrumbs 40 gm 1/2 cup
- 1/2 cup parmesan 40 gm
- 3 cloves of garlic
- Olive oil
- 5 tomatoes
- Parmesan cheese
THIS IS HOW I MADE IT AND IT TASTED DELICIOUS!
Chayote, also known as choko, xuxu, chayote squash, custard marrow, and others. Chayote is a fruit, but it is eaten as a vegetable in soups, stews, and salads. It is outstandingly delicious, and healthy.
Chayote is an excellent source of folate, a nutrient required for proper fetal development. Therefore, the squash may have appeal for women who are pregnant or trying to become so.
CHAYOTE GROWING IN ABUNDANCE
SAUTEED CHAYOTE WITH GARLIC
MEXICAN NOODLE SOUP WITH CHAYOTE AND VEGGIES
CREAMY CHAYOTE WITH VEGGIES SOUP
Healthy Exotic Food to satisfy the most demanding palate!
- 1 bunch Baby bok choy
- 1 Handful Cilantro, fresh
- 2 cloves Garlic
- 1 tbsp Ginger, fresh
- 1 Lime
- 1/2 Red onion
- 1 Sweet potato (about 1 lb.), small
- 1 13 oz can Coconut milk
- 2 tbsp Thai red curry paste
- 4 cups Vegetable or chicken broth
- 1/2 tbsp Fish sauce
- 1 Sriracha
- 3 1/2 oz Rice vermicelli noodles
- 1/2 tbsp Brown sugar
- 2 tbsp Neutral cooking oil
- Prepare the vegetables for the soup and garnishes first, so they’re ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.
- Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
- Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
- While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.
- Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.
- To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.
One of my babies taking a watermelon bath tab. The chichens had lot of fun eating this fruit afterwards!