Schnippelboy A Blog With Delicious Food Recipes!

“A diary of our everyday kitchen – easy to cook at home”

SCHNIPPELBOY

“There are photos and recipes of our everyday kitchen with no claim to perfection-recipes mostly without measurements and weights. From time to time a somewhat more sophisticated dish-intended as a cookbook for the grandchildren when they leave the house-so that all family recipes are not lost-when writing and Taking pictures of the blog and browsing other blogs creates the desire to cook and eat new things, as well as to present them – the ingredients should be regional and seasonal as far as possible.”

Instagram Reel Eating Healthy

View this post on Instagram

A post shared by Dra Martha Castro Noriega (@dramarthacastro)

Anti Aging Life: Lettuce from my Garden to the Table and Nutrition Facts

My romaine lettuce in my garden…GOING CRAZY…and healthy!

Lettuce Nutrition Facts at the bottom of the post.

SO YUMMY!

Lettuce is a great vegetable: it looks beautiful in your veggie yard, it is healthy on your plate and refreshing on your face.

My friend says lettuce and cucumber on her face work wonders. She looks 10-15 younger than her real age, that’s for sure!

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!

DELICIOUS SALAD

LETTUCE NUTRITION FACTS

Nutritional value per 100 g (3.5 oz)
Energy	55 kJ (13 kcal)
Carbohydrates	2.23 g
Sugars	0.94
Dietary fiber	1.1 g
Fat	0.22 g
Protein	1.35 g
Vitamins	Quantity   %DV†
Vitamin A equiv.   beta-Carotene lutein zeaxanthin	21% 166 μg 18% 1987 μg 1223 μg
Thiamine (B1)	5% 0.057 mg
Riboflavin (B2)	5% 0.062 mg
Pantothenic acid (B5)	3% 0.15 mg
Vitamin B6	6% 0.082 mg
Folate (B9)	18% 73 μg
Vitamin C	4% 3.7 mg
Vitamin E	1% 0.18 mg
Vitamin K	97% 102.3 μg
Minerals	Quantity   %DV†
Calcium	4% 35 mg
Iron	10% 1.24 mg
Magnesium	4% 13 mg
Manganese	9% 0.179 mg
Phosphorus	5% 33 mg
Potassium	5% 238 mg
Sodium	0% 5 mg
Zinc	2% 0.2 mg
Other constituents	Quantity
Water	95.63 g
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
†Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database

FOOD: Debunking Tomatoes Truth or Tale

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.

Learn How to Cook A Delicious Healthy Foil Baked Chicken Caprese Recipe And Video

Ingredients:

– 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

Directions:

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

Cooking Low-Cost Delicious Food Monday: Healthy Cheesy Vegetables Baked

Happy healthy fast and low-cost cooking!

INGREDIENTS

• 2 zucchini
• 1 eggplant
• 2 peppers
• Sprinkle breadcrumbs 40 gm 1/2 cup
• 1/2 cup parmesan 40 gm
• Salt
• Basil
• Thyme
• 3 cloves of garlic
• Olive oil
• 5 tomatoes
• Mozzarella
• Parmesan cheese

THIS IS HOW I MADE IT AND IT TASTED DELICIOUS!

“Party Primer” August 09

Exotic Tropical Fruit Of The Week: Chayote Part 2

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

STUFFED CHAYOTES…DELICIOUS!

CREAMY CHAYOTE WITH VEGGIES SOUP

Exotic Tropical Food Recipe For You To Enjoy: Thai Curry Vegetable Soup

Healthy Exotic Food to satisfy the most demanding palate!

INGREDIENTS

1. 1 bunch Baby bok choy
2. 1 Handful Cilantro, fresh
3. 2 cloves Garlic
4. 1 tbsp Ginger, fresh
5. 1 Lime
6. 1/2 Red onion
7. 1 Sweet potato (about 1 lb.), small 

CANNED GOODS

Vermicelli

• 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 

INSTRUCTIONS

• 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.

My Fresh Fruit Just Picked From Today!

This year Spring came late, Summer got here late, so unfortunately I didn’t have lots of produce like other years. But it was enough to satisfy the whole family, especially my grandchildren who love the fruit and veggies I grow every year.

One of my babies taking a watermelon bath tab. The chichens had lot of fun eating this fruit afterwards!

My Guava Tree with pink pulp fruit florished this year!

And gave me these delicious and sweet guava!

Delicious Salad For a Hot Summer You Are Gonna Love it!

CREAMY CUCUMBER SALAD

Creamy cucumber salad is the perfect summer recipe. Cucumber is a common salad ingredient because it is versatile as it can go well with many types of dressings. In this easy recipe, we are pairing this summer fruit with a creamy dressing made with a mixture of sour cream and Greek yogurt.

Ingredients

• 2  English cucumbers  (sliced into rounds)
• 1  red onion  (thinly sliced)
• 2 cloves  garlic  (minced)
• 1/2 cup  sour cream 
• 1/2 cup  plain greek yogurt 
• 1 tablespoon  fresh lemon juice 
• 1 tablespoon  fresh dill  (chopped)
• 1/4 cup  green onions 
• 1/2 teaspoon  sea salt  (or to taste)
• 1/8 teaspoon  black pepper  (or to taste)

Garnish:

•  Green onion and fresh dill 

Instructions

1. In a small bowl, combine sour cream, greek yogurt, lemon juice, minced garlic, and dill. Add salt and pepper to taste. Stir and set aside.
2. Slice cucumbers into thin rounds or half rounds if using large cucumbers. Place in a large mixing bowl.
3. Add thinly sliced onion. Just before serving stir sauce into the salad and mix to coat cucumbers.
4. After adding sauce, the salad will stay fresh for about 2-3 hours, after which it needs to be refrigerated.
5. Garnish with chopped green onions and dill before serving.