Skipping breakfast is associated with an increased risk for obesity, metabolic syndrome, elevated triglycerides, high LDL-cholesterol, and low HDL-cholesterol (all risk factors for cardiovascular disease) in children.
A large study published in the journal Circulation followed over 20,000 men for 16 years, and found that those men who skipped it were 27% more likely to develop coronary heart disease.
Children who regularly eat first meal of the day have higher IQs than those who only eat it on occasion.
Regular breakfast consumption is associated with better behavior in school and better academic performance, including better grades and achievement test scores.
Skinless, boneless chicken thighs are meatier, quicker to cook, and surprisingly healthier than you might think. They’re also budget friendly and less expensive than breasts. It definitely saves you money and adds a delicious flavor to your meal.
Chicken thighs are the most delicious alternative. Marinate them so they can soak up flavor, grill for a smoky crispness, or coat in crumbs and pan fry for a lighter “fried” chicken.
1 1/2 lb. yellow new potatoes (about 25)
Kosher salt and pepper
4 medium chicken thighs
2 tsp. Dijon mustard
2 tbsp. olive oil
2 tbsp. white wine vinegar
1 tbsp. prepared horseradish
2 scallions, finely chopped
1 tbsp. tarragon, chopped
2 small radishes, thinly sliced
1/4 c. flat-leaf parsley, chopped
Place potatoes in a large pot. Add enough cold water to cover, then bring to a boil. Add 1 tsp salt, reduce heat, and simmer until tender, 12 to 15 minutes. Drain and run under cold water to cool.
While potatoes are cooking, season chicken with ¼ tsp each salt and pepper and place in a large, heavy skillet, skin side down. Brush with mustard and place a piece of foil on top. Place a second skillet on top of chicken and put heavy cans in skillet (the contents won’t cook) to weigh it down (this will flatten chicken so it cooks up evenly and extra-crisp). Cook on medium until skin is deep brown, 10 to 12 minutes. Flip chicken and cook, uncovered, until cooked through, 2 to 3 minutes more.
In a large bowl, whisk together oil, vinegar, and horseradish; stir in scallions and tarragon. Halve potatoes (or quarter if large); toss with vinaigrette, then radishes.
Fold parsley into potato salad and serve with chicken.
1 tbsp. olive oil 2 lemons 4 5 oz. skinless salmon fillets Kosher salt and pepper 1 lb. seedless cucumbers, sliced on a bias 3 oz. feta cheese 1/4 c. plain Greek yogurt 1/4 c. small mint leaves, roughly chopped
Heat oil in a large skillet on medium. Halve 1 lemon and place halves, cut sides down, in the skillet.
Season salmon with ½ tsp each salt and pepper and cook until golden brown and opaque throughout, 3 to 6 minutes per side. Transfer salmon fillets to plates. Transfer lemon halves to a cutting board and cut each in half.
Meanwhile, in a large bowl, toss cucumbers with 1/4 tsp salt. Finely grate zest of remaining lemon into a food processor and squeeze in 3 Tbsp juice.
Add feta and yogurt and puree until smooth. Toss with cucumbers to coat, then fold in mint and freshly cracked pepper. Serve with salmon and a charred lemon wedge for squeezing.
Though the foot-long fry trend has yet to blow up in the U.S, I am guessing it’s only a matter of time. That means, you should start assessing exactly how you feel about the creation.
Where do you supposed extra long French fries will fall among the many different classifications of fries for you?
You’re probably wondering where on earth I find finds such massive potatoes to make these crispy creations, other than in Japan or Australia.
The answer is nowhere, they don’t exist. Instead, potatoes are mashed into a sort of batter-like consistency.
Then, the potato mixture is gathered into balls, and they’re placed, one by one, into a special machine that presses out long sticks of potato directly into a deep fryer. It kind of looks like pasta in the making.
Once you get your basket of fresh #longfries, you can top them with one of two Japanese dipping sauces (let’s be honest, eating a dry French fry is pretty much pointless): a creamy shiitake mushroom sauce or a more traditional Japanese mayonnaise… though no one’s judging if you want to stick with regular ketchup or vinegar 😂🍿}
Experts estimate that Americans eat over 20 billion hot dogs every year. That’s about 60 for every American each year.
Originally called frankfurters, their origin can be traced back to 1852 in Frankfurt, Germany. From the start, frankfurters were basically small sausages.
Today, some are made entirely of one type of meat, such as beef, pork, chicken, or turkey. There are even vegetarian hot dogs that contain no meat at all. Many hot dogs, however, are more like traditional sausages, because they are made from a secret recipe containing a mixture of a variety of ingredients.
NEW YORK STYLE
Although there are as many special recipes out there, most of them consist of a similar set of ingredients. These include meat, meat fat, filler (such as flour or bread crumbs), egg whites, and spices. Some popular spices include salt, pepper, onion, and garlic.
1 1/2 cups crushed creme-filled chocolate sandwich cookies (15 cookies)
2 tablespoons margarine or butter, softened
3 (8-oz.) pkg. cream cheese, softened
1 cup sugar
1 cup whipping cream
2 tablespoons margarine or butter, melted
2 teaspoons vanilla
1 cup coarsely chopped creme-filled chocolate sandwich cookies (about 10 cookies)
Crushed creme-filled chocolate sandwich cookies
1. Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and up sides of ungreased 10-inch springform pan. Refrigerate.
2. In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually add sugar, beating until smooth. At low speed, add eggs 1 at a time, beating just until blended. Add whipping cream, 2 tablespoons margarine and vanilla; beat until smooth. Stir in 1 cup chopped cookies. Pour into crust-lined pan.
3. Bake at 325°F. for 50 to 60 minutes or until edges are set; center of cheesecake will be soft. Turn oven off; open oven door at least 4 inches. Let cheesecake sit in oven for 30 minutes or until center is set.
4. Remove cheesecake from oven. Cool in pan on wire rack for 1 hour or until completely cooled. Carefully remove sides of pan. Refrigerate 8 hours.
5. Just before serving, top cheesecake with whipped cream; sprinkle with crushed cookies. Store in refrigerator.
Cauliflower plant is the edible vegetable part that is called ‘Head’ or ‘Curd’. Botanically this curd is a white ‘inflorescence meristem’. This means that it is not a fully formed flower, it is a tissue which is supposed to form flowers. Cauliflower curd does not have typical sepals, petals, anthers and ovary, therefore there is no question of any pollination, fertilization or fruit-seed formation.
BAKED CAULIFLOWER AU GRATIN A LA VOLCANO
Exotic Cauliflower has only 25 calories and 3 grams of fiber per cup It is an excellent choice for anyone watching their waistline. Along with its low sugar content, cauliflower has a glycemic index of just 15. It also has an excellent high amount of protein content for a vegetable (19% of calories are from protein). Cauliflower is both filling and nutritious.
INGREDIENTS FOR EXOTIC CAULIFLOWER
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Melt 1 tablespoon butter in a saucepan over medium heat. Whisk in flour and cook, stirring, until lightly browned, 1 to 2 minutes. Slowly pour in milk, stirring constantly to avoid lumps. Simmer until sauce is thickened, 2 to 3 minutes. Remove from heat. Stir in processed cheese, heavy cream, 1/4 teaspoon salt, and Italian seasoning.
Prick whole cauliflower in several places with a fork. Bring a large pot of lightly salted water to a boil. Add cauliflower and cook, uncovered, until slightly tender, about 3 minutes. Drain.
Melt 2 tablespoons butter in a large skillet over medium-low heat. Add onion; cook and stir until translucent, about 5 minutes. Add potato, carrot, red bell peppers, peas, and green beans. Season with salt. Increase heat to high and cook, stirring frequently, until vegetables start to release their moisture, 5 to 10 minutes. Stir in 1 teaspoon crushed black peppercorns.
Transfer vegetables to prepared baking dish. Place whole cauliflower in the center. Pour some sauce over cauliflower; fold remaining sauce in with vegetables. Sprinkle bread crumbs on top. Scatter Parmesan cheese on top. Sprinkle remaining 2 teaspoons peppercorns over cheese.
Bake in the preheated oven until golden brown on top, about 20 minutes.
Food rarities: to eat or not to eat, that is the question! 🤣😁😆😅
I found these rare combinations of foods in the interwebs.
People just posted these pics without describing the ingredients and what to do with them. And for the life of me, I couldn’t find the name of them anywhere. I was wondering if any of you know what kind of food this is and if you would eat it!
I was wondering who eats this kind of ingredients and the combination of them.
I usually eat everything, normal, common and some rare food, but these are way over my league.
I like to try food from all over the world and experiment different flavors. But these foods look too weird, even for me who has tried it almost all!