Cuisine for People With Diabetes

Fritata Vegetables and Cheese

This is where the importance we must maintain our health. And therefore we need to consider the food we consume .
to the need for healthy recipes for families who suffer from diabetes Fritata Vegetables and Cheese recipe





Materials Fritata Vegetables and Cheese:
- 8 eggs or 2 cups fat-free eggs and free cholesterol
- ½ teaspoon salt
- 1 / 8 tsp pepper powder
- ½ cup shredded cheese (swiss or cheddar)
- 2 tablespoons vegetable oil or butter
- 2 cup chopped red bell pepper / green / yellow
- ½ cup chopped onions

How to:

1. Whisk eggs, salt and pepper until well blended, add the cheese, set aside
2. Heat a fry-pan, saute peppers and onions until onions wilt
3. Flush with beaten eggs, cook with small to moderate heat for 8-10 minutes until the egg hardens and    underneath brownish
4. Preheat oven to broil (500 degrees F) enter the egg to fry The front broil for 2 minutes until golden brown surface of the egg
5. Cut like a slice of Pizza
Nutritional Content: 190 calories, 1 g fiber, 330mg sodium, 14 grams fat (4 g saturated fat), 12 g protein, 300 mg cholesterol, 5 g carbohydrate
Size Conversion:
1 cup = 240 ml of liquid, 140 g flour, 150 grams of grain / rice, 190 grams sugar, 200 g butter, 16 tablespoons
1 teaspoon = 5 ml, 1sdm = 15 ml, 2 tbsp = 30 ml, 1 pint = 2 cups, 1 quart = 4 cups = 0.96 lt, 1 ounce / oz = 30 gr
16 ounce / oz = 1 pound = 480 grams
0 degrees C = 32 degrees F Temperature Frozen
20 degrees C = 68 degrees F Room Temperature
100 degrees C = 212 degrees F Boiling Temperature
160 degrees C = 325 degrees F
180 degrees C = 350 degrees F
190 degrees C = 375 degrees F
200 degrees C = 400 degrees F
220 degrees C = 425 degrees F
230 degrees C = 450 degrees F

Chocolate Chip Cookies


For families who suffer from diabetes, this is a healthy recipe Chocolate ChipCookies for People with Diabetes

The following materials - materials Diabetic Chocolate Chip Cookie:
1 / 2 c. butter
1 / 3 c. brown sugar
1 egg
1 1 / 2 tsp. vanilla extract
1 1 / 3 c. wheat flour
2 tsp. baking powder
1 / 2 tsp. baking soda
1 / 2 tsp. salt
3 / 4 c. skim milk
1 / 2 c. semi-sweet chocolate chips
How to make:
Cream butter, brown sugar twin, vanilla and egg mixture together.
Sift all dry ingredients together in separate bowl.
Add the milk, dry ingredients and chocolate chips to cream mixture.
Drop the cookie sheet. Bake at 325-350 degrees for 70-10 min. or untillightly brown.

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Cooking Healthy Pregnant Women

What are some foods that are healthy for consumption in pregnant women? a few weeks ago liyut been posting about nutritious food for nursing mothers. Usually when a woman is pregnant, they feel extremely nauseous to make their appetite manurun. whereas in the current pregnancy. other than pregnant women, babies in the womb also require a complete nutritional and nutrition. well this time we will discuss about good, healthy food for pregnant women ranging from nuts, meat until the yogurt.

Nuts
Types of beans such as lentils, chickpeas, kacanghijau, red beans, soy beans ground up to be a source of fiber, protein, iron, folate, calcium, and zinc. These minerals are necessary for growth and development of the fetus in the first trimester.

Meat
If you avoid meat first, now you must intersperse your diet with meat. Suber meat into animal protein, source of vitamin B12, B6, and niacin. In addition, the meat also contains colin good to help the development of fetal brain and cognitive function. You can mencampuran meat with pasta sauce, or in a burger.

Ice Fruit Vegetables Ingredients:

The following helps expectant mothers to meet the needs of vitamins from fresh ingredients. Especially early in the first trimester, when nausea often interfere with daily prospective mother.

500 cc of coconut water
50 grams of young coconut meat
50 grams of young mango, crushed coarse
50 grams of pineapple, crushed coarse
50 grams of ripe jackfruit, cut lengthwise
50 grams of carrots, crushed coarse
50 grams of avocado, cut lengthwise
25 ml lime juice
60 grams sugar

Ice Fruit Spices Vegetables:

2 red chilies mashed with salt to taste
How to make Ice Fruit Vegetables:

Pour the coconut in a large bowl, put the coconut meat is also young, young mango, pineapple, yam, avocado, jackfruit, and carrots. Stir well then put lime juice, sugar and spices, and stir well again.
Store in refrigerator up to now will be presented.
Serve in a chilled serving glasses

The Importance of Balanced Nutrition for Pregnant Women

Health and fetal growth is strongly influenced what was eaten by the mother. Each age of fetal development, there are certain nutrients that are needed. So, what food is recommended and avoided during the first trimester pregnant women? Let us refer to the following.

The importance of balanced nutrition. In the first trimester, in addition to proteins, fats and carbohydrates, a pregnant woman also needs vitamins and minerals. These substances are needed to launch the metabolism (the process of change in food to be used by the body). For example, vitamin B complex, iron (F3) and Zinc body needs in order to utilize protein as a builder substance the body's cells.

Because the first trimester is a critical period in the formation of the nervous system, heart, brain and reproductive organs of the fetus, in addition to eating foods that contain balanced nutrition, expectant mothers should also take the following nutrients:

Folic acid. Is one of the vitamins in the vitamin B for the process of fetal development. As well as the prevention of congenital malformations in the fetus such as the spine does not close and can cause paralysis. It also prevents abnormalities such as bladder dysfunction, bowel control or defects in the palate. Folic acid is mostly found at:
Dark green vegetables like spinach and broccoli. - Fresh fruit such as bananas, avocados or oranges.
Asparagus, red beets, soybeans, tempeh, Cereal (such as rice or wheat), liver and mushrooms.


Vitamin C. This vitamin plays form the collagen (protein compounds in the bone) and the intercellular skin. Also a big hand in wound healing and resistance to infection.
Many are in:
Fresh fruits: oranges, kiwi, papaya, tomatoes, yellow peppers, red and green
Fresh vegetables such as spinach and broccoli

Vitamin D. Role in the metabolism of calcium and phosphorus in the body. Vitamin D can improve calcium absorption by the digestive system and take control of expenditure and balance of minerals in the blood. Many are on;
food sources of fat such as fish mackerel, tuna and Salmo
fish oil, eggs, full cream milk or butter
Vitamin D can be made in the skin from sun exposure sufficient opportunity.

Vitamin B12. Role in maintaining the cell to function normally, especially cells of the gastrointestinal tract, nervous system and spinal cord. Vitamin B12 is widely available at:
livestock products and processed products
fermented products like tempeh, tauco, soy sauce and oncom

Essential fats. These fats can not be made by the body itself. But must be obtained through food, including:
especially the fatty fish three times semingg
essential fats in vegetable oils, nuts or seeds such as sunflower and sesame seeds

That pregnant women should be avoided
forget breakfast
Irregular meals
breakfast with nutritional incomplete
foods with preservatives
candy bars, potato chips or high-calorie foods and minman that was not too necessary.

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Toddle Recipes

Porridge Recipe

Porridge is one of Indonesia's much-loved dishes of all circles, both infants, young children, adults, to parents.
 porridge is rice porridge with various spices and vegetables such as spinach, green beans, basil leaves, sweet potatoes, corn pipil and is the typical leaf leaves Gedi. Eaten with tuna or fish sauce and chili sauce or dabu bakasang-dabu. In addition to delicious, this porridge provide more nutrition for a variety of supplementary materials. In the region of origin , porridge or Tinotuan bersayur, commonly served hot on a table or mat board banana leaves, enjoyed rollicking celebration after work.


Porridge recipe Ingredients:

250 grams of rice, washed, drained
1.5 liter water
1 cm ginger, crushed
2 stalks lemongrass, crushed
2 teaspoons salt
250 grams of sweet corn, pipil
spinach leaves 50 grams, siangi
melinjo leaves 50 grams, siangi
leaf spinach 50 grams, siangi
75 grams of green beans, cut into 4 cm
sweet red / yellow squash (kobocha) 200 grams, peeled, cut into 1x2x2 cm
300 sheets of basil leaves
50 grams of dried fish, fried / 200 grams of tuna fish for four, cooking

How to Make Porridge
Boil water in a pan, put rice, lemongrass, and ginger. Cook until boiling. Add salt and put the corn and stir well.
Continue cooking until cooked, insert a new sweet potato / pumpkin. Add melinjo leaves and long beans. Cook until potato is soft, put spinach, kale, and basil leaves. Stir well.
Cook returned a few minutes until cooked but not mushy veggies. Lift.
Serve with tomato sauce complements and salted fish fried or fried tuna.

Food Recipes Brown Rice and Chicken

Material:
50 grams of brown rice
50 grams of red beans
450 ml of water
2 bay leaves
100 grams of minced chicken
1 tomato - finely chopped
50 grams of red spinach - finely chopped
50 grams of carrots - finely grated
2 cloves garlic - finely chopped
1 tablespoon minced celery leaves
1 / 2 tablespoons grated cheese (instead of salt)

Method:
Boil brown rice, red beans, bay leaves, and water until the rice is fluffy
Enter the minced chicken & tomato
Cook again, pressed-press, so gentle
Add the spinach, carrots, garlic, cheese, and celery
Stir until cooked. Remove and serve warm
For: 3 servings, good luck
Note: for baby porridge ato no sugar added salt because the effect is not good for health.

Meat Recipes How to Make Porridge for Babies Team

Consists of a mixture of rice porridge handful crushed
Crushed garlic porridge so more fragrant
salt
pepper
Little broth

Material
1. Beef mince 1 / 4 kg of grain mixed with 4 beaten eggs chicken until evenly
2. Add a little salt and pepper (without MSG if not healthy)
3. + Kamudian meat mixture was steamed until cooked eggs
4. ready to be served

This recipe is guaranteed to be swallowed because it's really easy bener2 soft and made ​​sp

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Health Menu

In modern times this sophisticated and versatile, we all need to keep and care about health. Then we must be careful in choosing a food that we consume daily, so let Bandan always healthy and aware of this need to choose a menu that is always a healthy cuisine. in art we examine the problem of dishes that are healthy ingredients are natural, that have not been contaminated with chemicals.

SOM TAM

Cook Squid Ginger Broccoli

MATERIAL:
1 large broccoli kuntuk
250 grams of fresh squid, cut into match
1 finger young ginger, cut ulceration fire
2 pcs large red chili, discard the contents, cut matching
1 / 2 pcs onions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 tsp sugar
1 tsp sesame oil
2 tablespoons cooking oil

HOW TO MAKE:
Wash the broccoli in water flow, chopped flowerets. Enter into boiling water briefly, remove, drain.
Saute onion, ginger, red pepper and garlic until fragrant.
Enter the soy sauce and sugar, stir briefly until the sugar dissolves.
Add the squid, stir briefly. Give sesame oil. stir, remove from heat.
Completion: grammar broccoli on a serving plate, flush with the squid. Serve.


Mashed Potatoes

These materials make mashed potatoes with beef teyaki:
4 potatoes peeled and boiled until tender,
Salt and white pepper to taste,
2 tablespoons milk powder,
20 grams grated cheese,
1 teaspoon butter,
Meat taste (as a companion potatoes) are cut thin.

How to make mashed potatoes with beef teyaki:

Combine the potatoes while hot with all the ingredients that have been prepared, give a little water, then cool the potatoes before it is formed with a food shaper.
As a companion main menu, fried pieces of meat until cooked, then pour the teriyaki sauce. Finally, add the sliced ​​onions.

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5 PRESCRIPTION CASSAVA LEAVES

Cassava leaves  coconut milk


Material:

250 grams of cassava leaves, siangi and boiled, cut into rough
1 bay leaves

2 cm galangal, crushed
2 stalks lemongrass, crushed
750 ml coconut milk
100 g anchovies field

Subtle Seasonings:

6 pieces red onion
4 cloves garlic
1 tsp coriander
1 cm turmeric
1 cm ginger
salt to taste

Method:
1. Boil coconut milk with spices, bay leaves, lemongrass and galangal, stirring until boiling.
2. Enter anchovies field, leave it until the flavors mingle. Then enter the cassava leaves that had been cut into rough pieces, stir well and simmer for a while and lift

Cassava Curry Leaves Recipe Ingredients:

Ingredients Cassava Leaf Curry seasoning recipe:

3 tie cassava leaves
1000 cc coconut milk from ½ coconut btr
5 pcs red onion
5 cloves garlic
1 ptg galangal, crushed
6 btr hazelnut
½ tsp coriander
1 vertebra finger turmeric
1 tsp brown sugar
1 tablespoon salt
How to make Curry Leaves Cassava Recipes:

Cassava leaves flush with hot water, soak for a while. Remove and drain, cut into pieces
Blend all the spices except the galangal
Boil the coconut milk together all the spices and cassava leaves. Cook until cooked
Remove and serve
Good luck Cassava Leaf Curry Recipe

Mashed cassava leaves

Material:
Cassava leaves are mashed 1 bunch of rough
100 gr Rimbang already crushed
100 g fish (if I use smoked fish kadang2)
500 ml thick coconut milk
500 ml of water
4 grains of finely sliced ​​red onion (finely chopped)
salt to taste
MSG taste
How to make:
Cook until boiling water, add mashed cassava leaves, Rimbang, and chopped onion.
Then enter the coconut milk and fish, stirring gently, salt and MSG to taste.
Let the vegetables until fragrant and ripe, ready to serve.

Curried Cassava Leaves

Material:

750 grams of cassava leaves, boiled half cooked it, then tisriskan
1 liter of liquid milk
6 bay leaves
1 / 4 kg of rice fish / plain terrain or anchovies are also allowed, first fry until cooked.

Spices that are:
8 pieces red chili
6 pieces of red chilli (if the likes spicy)
6 cloves garlic
10 spring onions
6 cm turmeric
only 2 cm galangal
6 hazelnuts
3 tsp coriander
3 teaspoon shrimp paste cooked
salt and sugar to taste
add chicken broth if desired.

Method:
Tumislah ground spices until fragrant smell
Pour the coconut milk, then wait until the boiling
Enter the cassava leaves, stir - stir until blended flush with the sauce seasoning
and cook until wilted cassava leaves and thickened, not too often stirred or later be destroyed (beyetek if people say sunda mah hehe)
Then when it's enough diarasa then sprinkle with the anchovies, stirring until the blend and lift ouch and serve

Spicy CASSAVA LEAVES

Material:


150 g young leaves of papaya
150 g of cassava leaves
200 g bean sprouts, discarding roots
1 / 2 rather young coconut, grated coarse puree:
3 red chilies, seeded
5 pieces of red onion
1 / 2 tsp shrimp paste
1 / 2 tsp sliced ​​kencur
1 / 2 tsp tamarind water
Lbr 3 kaffir lime leaves, discard the bones
salt and sugar to taste

How to Make:
1. Brewed sprouts with boiling water, immediately drain
2. Boiled cassava leaves with the leaves until ripe papaya, drained
3. Mix the grated coconut with spice paste, roasted until fragrant and slightly dry
Remove from heat, let cool
4. Mix the vegetables with coconut flavor, serve
For 5-6 people

source: http://resep.potter.web.id/2011/03/resep-gulai-daun-singkong-teri.html # ixzz1ZVmqBfKp

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CAKE NASTAR

Well, here are some cake recipes Nastarnya you choose to live, which is preferred according to your taste each one:
Cake Nastar I:

Ingredients:

Egg yolk: 4 items
For spreads: (2 egg yolks)
Butter butter or margarine: ½ kg
Wheat flour: ½ kg
Refined sugar for the cake: 100 g
Granulated sugar for jam: 300 gr
Vanilla: 1 packet
Cheese (Brand adjust to your taste): 100 gr
Ripe pineapple: 1 piece
Cinnamon: 1 piece of small

How to Make Cake Nastar:

Butter:
1). Peel the pineapple, and grated
2). Insert with sugar, then cooking until cooked and thickened.
3). Once cool, then made small dots.

Dough:
1). Prepare a rectangular baking pan and spread with margarine
2). Beat 4 egg yolks with powdered sugar and butter until fluffy
3). Insert the grated cheese into the batter
4). Stir in the flour and vanilla
5). Stir to form a dough that can be rounded
6). Round cake with your hands until the small sized balls.
7). Insert the sphere into the sphere of jam cake
8). Brush the surface of the pastry with egg yolk
9). Arrange the cookies on the baking sheet and bake in the oven until cooked

Cake Nastar II:

Material:

Butter: 200 grams
Yellow eggs: 2 eggs
Refined sugar: 50 grams
Flour: 350 grams
Cornstarch: 1 tablespoon
Milk powder: 1 tablespoon
Vanilla: 1 / 4 teaspoon
Pineapple jam to taste


Gloss Ingredients:
1 egg yolk + 1 tablespoon water
Grated cheese to sow: 50 grams

Cake Nastar make  ways:

1). Beat the eggs, butter and sugar until soft feel
2). Enter the flour, cornstarch, milk and vanilla. Stir until the average
3). Then take the dough for kelerang, then fill with jam and round it off.
4). Brush with egg yolks and cheese powder.
5). Oven 170 degrees Celsius, until cooked.

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Oxtail Recipes RICA-RICA

Material:
1 kg oxtail
5 tablespoons oil for sauteing
puree:

6 red chilies
4 pieces of red chili sauce
5 pieces garlic
6 eggs onion
½ tsp shrimp paste
3 teaspoon ginger, roughly chopped
2 tomatoes, diced
1 teaspoon salt
Seasoning to taste, if desired
How To Make Beef Recipes Tail Rica-Rica:

MORE>
Red chili, chili red curly, Ginger, Recipes cow aftermath

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KUSHIKATSU Recipes

Material:

500 grams boneless chicken meat (fillet), cut into cubes being
1 whole lemon, take the water
1 teaspoon salt
Enough oil, for frying
Dyes:

150 grams of wheat flour
1 egg
¼ teaspoon baking powder
200 ml of water
Dressing Ingredients:

150 grams of wheat flour
250 grams of coarse bread crumbs
Sauce Ingredients:

2 tablespoons Kikkoman soy sauce
50 ml soy sauce english
2 tablespoons tomato sauce
½ tsp sugar
3 tablespoons water


How To Make Recipes Kushikatshu:



Mix the chicken with lime juice and salt, stir, let stand for 15 minutes. Stick to the skewers, set aside.
Mix all ingredients dyers, stirring until blended. Set aside. Roll each chicken skewer in flour until the entire surface is covered in flour. Dip into the liquid dye, and then roll in bread crumbs.

Heat oil and fry until browned kushikatshu. Remove and drain.
Sauce: Mix all sauce ingredients, then boil until boiling, remove from heat. Kushikatshu Serve with the sauce.

Tip: soy sauce English with English, made ​​of soy sauce, vinegar, molasses and cayenne. The color is yellow-brown.

Kushikatsu is a variation of the famous fried pork cutlet, tonkatsu. “Ton” is the Japanese word for “pork” and “katsu” is a corruption of the word “cutlet.” During the Meiji government, Japan opened to foreign commerce and culture. People were encouraged adopt Western ways in science, technology, and customs. The taboo against eating meat was abolished (1872), and many new meat dishes were created. Here is a good article summarizing the history of Japan.

These skewers were a confidence builder for my deep-frying skills. Success of this recipe depends on the care you give to coating the skewered pork and onions with flour, egg, and panko. To ensure a thick crispy but not greasy crust, each skewer is dredged in flour then eggs three times before the final coat of light and crunchy panko crumbs. Allowing the skewers to stand in a bowl meant that the coating would adhere to the meat and vegetables rather than sticking to a rack. The time between each step of the coating process allowed the flour to absorb the moisture from the egg to become a sort of paste.

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KIM CHI recipes / KIM Chee (KOREA)

Material:

250 grams of chicory with the base intact
2 tablespoons salt
200 grams of grated horseradish
1 teaspoon minced garlic
3 red chilies, crushed
1 teaspoon grated ginger
200 ml of water
How to Make Kim Chi Recipe / Kim Chee (Korean)


Remove each petal wash collards. Cut the chicory along 3 cm. Sprinkle cabbage with salt, knead by hand. Let stand until slightly wilted chicory, then wash with cold water until clean.
Combine the cabbage, radish, garlic, red pepper, grated ginger and water, stir well. Let stand for 2 days in a sealed container until the cabbage is quite acidic. Serve kim chi / kim chee in the cold.
For 4 people

tip:

* when mixing white mustard and salt, not too strong to be squeezed chicory was not destroyed.
* kim chi store in refrigerator up to 6 days. Remove a few moments before serving.

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