TASTE FOR LIFE
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Showing posts with label Ludacris. Show all posts
Showing posts with label Ludacris. Show all posts
Monday, October 28, 2013
Sunday, October 27, 2013
Thursday, October 17, 2013
Food Recipes and How I Prepare My Black Bean Porridge
Food Recipes and How I Prepare My Black Bean Porridge
By [http://ezinearticles.com/?expert=Anselm_Anyoha]Anselm Anyoha
Foods that make it to the dinner table are indigenous, unique to geographical location and ethnicity.
People have relied on recipes for ages. However, Meals continue to evolve in complexity at an exponential rate. Gone are the days when it is okay to eat a cooked yam alone or a cooked yam with a smear of oil. We now must stuff yams with butter, salt, eggs, bacon and cheese.
Factors influencing the size, the quality and the constituents of meal seem somewhat whimsical, aided by modern societal mood, in the same way as fashion.
Not so obvious as a contributor to the quality of today's food is the emergent of new taste buds. By processing all the natures food they can lay their hand on, by tinkering with old and tested recipes in the effort to force food craving, restaurateurs and food outlets are at the forefront of gustatory evolution.
As such, modern recipes are more arduous than ever before. Following their directions, one is likely to add sugar, sprinkle in some salt, pour in a pint of oil, smear on an ounce of caramel and toss in a chunk of syrup, none of which adds any nutritional value to the food. Nobody will lose any weight following these recipes.
On the contrary, I suggest a very simple recipe based on my understanding of the nutritional values of the food groups. It is essential to source the components of your meal from nature and plants.
The steps I recommend for good cooked meals include:
� Select the backbone for your meal
� Choose the complement for your meal
� Choose the spices for your meal
Below is how I use the above principles when I prepare one of my favorite dinners: Black bean porridge. The backbone of this meal is beans, and its complement part is vegetables.
Bean
Beans are in the family of legumes. They are abundant in protein, carbohydrates and fiber. They are also a good source of healthy fat, vitamins and minerals. Beans are easily available. I use medium size prepackaged Goya beans.
Spinach, pepper, and Onion are my preferred food complements.
These are also plant-based and bring in more vital nutrients such as iron, calcium, vitamins and fiber. Use any of your favorite vegetables. I use one bulb of onion, a big bag of fresh prepackaged spinach and Jamaican pepper.
For utensils, get a pot and a sieve pan
To remove any impurities, wash the beans in a sieve pan.
Cooking
After washing, transfer the beans into a medium size pot halfway filled with water. Continue cooking the beans until they soften, [about 45 minutes].
Pour in the complement of the meal: cut onions cut pepper and vegetables. Spicy pepper gives unforgettable taste to meals. Choose from a list of your favorite vegetables.
Add fresh herbs such as basil, parsley for heighten flavor. Allow to simmer together for another 10 minutes. Steer gently while the food is simmering. Shortly thereafter, your food will be ready. This is a mouth-watering delicious food. Wait for some heat to dissipate before eating. Vary your meal choices from natures' abundance. Plant tubers, grains, legumes and cereal are great sources for a nutritious meal.
For more tips on how to make your own meal or how to identify a good recipe book, check out my book: How Broccoli Head Lost Thirty pounds, A Hand Book to healthy living: http://www.dranyoha.com
Article Source: [http://EzineArticles.com/?Food-Recipes-and-How-I-Prepare-My-Black-Bean-Porridge&id=8055007] Food Recipes and How I Prepare My Black Bean Porridge
By [http://ezinearticles.com/?expert=Anselm_Anyoha]Anselm Anyoha
Foods that make it to the dinner table are indigenous, unique to geographical location and ethnicity.
People have relied on recipes for ages. However, Meals continue to evolve in complexity at an exponential rate. Gone are the days when it is okay to eat a cooked yam alone or a cooked yam with a smear of oil. We now must stuff yams with butter, salt, eggs, bacon and cheese.
Factors influencing the size, the quality and the constituents of meal seem somewhat whimsical, aided by modern societal mood, in the same way as fashion.
Not so obvious as a contributor to the quality of today's food is the emergent of new taste buds. By processing all the natures food they can lay their hand on, by tinkering with old and tested recipes in the effort to force food craving, restaurateurs and food outlets are at the forefront of gustatory evolution.
As such, modern recipes are more arduous than ever before. Following their directions, one is likely to add sugar, sprinkle in some salt, pour in a pint of oil, smear on an ounce of caramel and toss in a chunk of syrup, none of which adds any nutritional value to the food. Nobody will lose any weight following these recipes.
On the contrary, I suggest a very simple recipe based on my understanding of the nutritional values of the food groups. It is essential to source the components of your meal from nature and plants.
The steps I recommend for good cooked meals include:
� Select the backbone for your meal
� Choose the complement for your meal
� Choose the spices for your meal
Below is how I use the above principles when I prepare one of my favorite dinners: Black bean porridge. The backbone of this meal is beans, and its complement part is vegetables.
Bean
Beans are in the family of legumes. They are abundant in protein, carbohydrates and fiber. They are also a good source of healthy fat, vitamins and minerals. Beans are easily available. I use medium size prepackaged Goya beans.
Spinach, pepper, and Onion are my preferred food complements.
These are also plant-based and bring in more vital nutrients such as iron, calcium, vitamins and fiber. Use any of your favorite vegetables. I use one bulb of onion, a big bag of fresh prepackaged spinach and Jamaican pepper.
For utensils, get a pot and a sieve pan
To remove any impurities, wash the beans in a sieve pan.
Cooking
After washing, transfer the beans into a medium size pot halfway filled with water. Continue cooking the beans until they soften, [about 45 minutes].
Pour in the complement of the meal: cut onions cut pepper and vegetables. Spicy pepper gives unforgettable taste to meals. Choose from a list of your favorite vegetables.
Add fresh herbs such as basil, parsley for heighten flavor. Allow to simmer together for another 10 minutes. Steer gently while the food is simmering. Shortly thereafter, your food will be ready. This is a mouth-watering delicious food. Wait for some heat to dissipate before eating. Vary your meal choices from natures' abundance. Plant tubers, grains, legumes and cereal are great sources for a nutritious meal.
For more tips on how to make your own meal or how to identify a good recipe book, check out my book: How Broccoli Head Lost Thirty pounds, A Hand Book to healthy living: http://www.dranyoha.com
Article Source: [http://EzineArticles.com/?Food-Recipes-and-How-I-Prepare-My-Black-Bean-Porridge&id=8055007] Food Recipes and How I Prepare My Black Bean Porridge
Welcome To Chef Buchanan's World!!
Thank you for checking out Chef Buchanan's Jerk Empire blog. This is a blog that will be ad add-on to my original cooking website at: https://www.chefbuchanan.com. This will be an in-depth blog with even MORE inside cooking tips and secret recipes that you WON'T ever find on my website. This is a blog designed for my true cooking fans who would like to get to know me and what I'm about in my career on a more personal level.
As you all may know by now, I'm a master Jamaican chef who has been cooking since the age of 10 years old. I always had dreams as a youth to a young man to become one of the world's greatest chefs and to one day be able to share my passion for cooking with the entire world. Over the last 10 years of my life, I have had some of the greatest cooking experiences and memories from all over the world, and I have mastered many different style of cooking in many different forms of culture.
Through out my time of cooking, I have catered events for people such as senators, prime ministers in Jamaica, Whitney Houston, Lil Jon, The Rock, Mike Tyson, Judge Mablean of Los Angeles, CA, Mayor Stumbo of Fort Valley, GA, and Ludacris at the Tequila Ranch at the Hardrock Hotel and Casino in Miami, FL. I cheffed for many people in New York and I was the international chef at Fort Valley State University in Georgia.
As of recently, I have met with Xavier "X-Caliber" Prue, the CEO/ Founding Editor of Positive Influence For the Future Magazine (P.I.F.F. Magazine) and have cooked meals for him so good that he offered me a position to have my own cooking section within his magazine; where I feature special dishes and recipes in each month's issue.
As I said in the beginning of this post, this blog will be a tad bit more personal and in-depth than on my website, so please be sure to check in from time to time to stay updated with my world and how I can bring my world to your world so that you can cook delicious dishes for your husbands or wives. I extend a nice and personal warm welcome to all of you and I hope to see you all here again very soon. Thank you for taking the time to check out my blog. I know that you will enjoy your stay and be sure to follow me at the following places:
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