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Thai Pork Recipe

Warm and Tote Thai Pork

Thai Pork Recipe is a hot meal you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is a Thai Pork recipe.

Calories: 537 Protein: 30g Carbohydrates: 70g Fat: 15g Cholesterol: 140mg Sodium: 587 mg

Prep Time: 10 minutes Cooking Time: 25 minutes

Thai Pork Recipe

In a stock pot, bring 4 quarts water to a boil. Meanwhile trim the fat from pork. Cut the pork into strips about ¼ inch thick. In a medium-size bowl, combine the pork strips, soy sauce, garlic, ginger, and cayenne pepper. Let the Thai pork recipe stay in 20 minutes to marinate. 

Cook linguine and carrots together in the boiling water until they are tender but still firm to the bite, 9 to 10 minutes. (If you are using fresh linguine, cook the carrots for four minutes before adding the pasta). 

In a large skillet, heat 1 tablespoon of oil over moderate heat. Pour beaten eggs into the pan and fry until the underside is set; turn the eggs over and cook the other side. Transfer the eggs to a plate cut them into ½ inch strips; set aside. Your Thai pork recipe is complete

In the same skillet, heat the remaining oil over high heat. Add the pork and stirfry until it is slightly browned, 3 to 4 minutes. Add beans sprouts and cook until they are slightly wilted, about one more minute. 

Drain a linguine and carrots, transfer them to a serving bowl. Add the pork mixture, the egg strips and cilantro. Toss gently and serve your Thai pork recipe.

Happy Eating !

COMFORT FOOD  CUISINE 

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Apple Cider Vinegar Weight Loss and Health Benefits

the benefits of apple cider vinegar

Apple cider vinegar or ACV is an excellent home remedy and should be used for many our health challenges. Apple Cider Vinegar; controls our blood sugar, prevents colds, helps with weight loss, and eliminates dandruff and acne.  Just a small dose with water does wonders. There are different types of vinegar, but this writing is limited to apple cider vinegar also called ACV.

Blood Sugar

Keeping your blood sugar at low levels is critical in preventing diseases such as diabetes or pre-diabetes.  Apple Cider Vinegar is known to reduce our blood sugar levels.  Ideal blood sugar levels should be sustained between 70 and 110 mg. Of course, we do not check our sugar levels unless it is necessary.  However, every time we eat carbs our blood sugar spikes.  The more carbs we eat over a long period of time the greater the risk of our blood sugar careening out of control.  As a result, this scenario creates the pre cursor to diabetes. Taking a small dose of Apple cider vinegar keeps our blood sugar levels under control.   If you love carbs, a small amount of apple cider vinegar with water before a meal will keep your blood sugar at safe levels.

Colds

Apple cider vinegar contains potassium.  Potassium has the power to dilute mucus.  If you are stuffed up and need relief try ACV. Drinking a diluted amount of vinegar prevents bacterial growth and lessens the onset of a cold. Vinegar’s acidity averts germs and bacteria.  If you feel a sore throat coming on, mix a teaspoon of apple cider with water.  Drinking this mixture drains your sinus.

Weight Loss

Vinegar contains an acetic acid.  This acid curbs your desire to eat.  Furthermore, it accelerates your metabolism and reduces water retention.  As mentioned, taking a small amount of vinegar before you eat helps to stabilize your blood sugar.  When blood sugar stabilizes so does your cravings for more food. Apple cider vinegar helps to manage weight loss.

Apple Cider Vinegar and Dandruff

When you use apple cider vinegar for your hair  it alters your scalp’s PH.  This process makes it difficult for dandruff to grow.  Use equal parts of vinegar to water in a spray bottle.  Spray your scalp.  Let this sit in your hair for 15 minutes wrapping your hair in a towel. Rinse and shampoo as usual.  For best results repeat 2 times a week.

Skin

ACV’s antibacterial properties makes an excellent acne solution. Most importantly, ACV softens and exfoliates your skin making it look younger and healthier.  


Health Staff Writer

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Best Cauliflower Yogurt Soup Recipe

warm and tote cauliflower soup

Best Cauliflower Yogurt Soup Recipe is a hot meal you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Cauliflower Yogurt Soup.

Prep time : 10 minutes     Cooking time: 32 minutes

Calories: 188           Protein: 9g   Carbohydrates: 17g          Fat: 11g         

Cholesterol: 27mg             Sodium: 411mg

1 bag (20 Ounces) frozen cauliflower

2 ¼ cups water

½ teaspoon salt

2 tablespoons (1/4 stick) butter or margarine

½ teaspoon sugar

2 tablespoons slivered almonds

1 small yellow onion, chopped

¼ teaspoon ground nutmeg

1 tablespoon all purpose flour

Chopped parsley

1 cup plain low-fat yogurt

1 cup milk

Best Cauliflower Yogurt Soup Recipe

In a large saucepan, combine cauliflower and water; bring the mixture to a boil over high heat.  Reduce the heat to low; cover and simmer until cauliflower is soft, 6 to 8 minutes.  Over a medium-size bowl, drain the cauliflower and reserve 2 cups of the cooking water. Take away the cauliflower from the pan and set aside.  

In the same saucepan, soften butter over medium butter.  Add almonds and saute over medium heat until soft, about 5 minutes.

Stir

in flour salt, sugar, and nutmeg.  Stir in reserved cooking water and continue cooking until the soup is thickened and bubbly.  Remove the pan from the heat and stir in the cauliflower.

Using

a food processor or electric blender, puree the cauliflower mixture with the yogurt, combining one-third of each at a time.

Pour

the soup into a medium-size saucepan, stir in milk.  Over moderate heat, reheat the soup until hot but not boiling. Ladle the soup into bowls.  Sprinkle each serving with some almonds and a pinch of parsley.  Serve immediately

Happy Eating !

COMFORT FOOD  CUISINE CHEF

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Best Comfort Food to Pack On The Go: Vegetable Beef Soup

Vegetable Beef Soup - Warm and Tote

Best Comfort Food presents a hot meal you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Vegetable Beef Soup

Cooks tip – be sure to taste the soup before adding any salt – canned beef broth is particularly salty and you will probably not need to add more. Because it freezes well and candy quickly reheat it this is an excellent meal to make ahead.

Comfort Food: Vegetable Beef Soup

One serving calories 194             protein 19 g             carbohydrates 18 g                       cholesterol 37 mg              sodium 850 mg

Prep time 3 minutes                      cooking time 35 minutes

1 pound lean ground beef 

1 Medium size yellow onion, sliced

4 cups canned beef broth

1 can ( 14 ½ or 16 ounces) Stewed tomatoes

1 package (16 ounces) frozen mixed vegetables such as broccoli, carrots, and cauliflower

1 cup fresh or frozen corn kernels

½ teaspoon dried basil, crumbled

Salt and pepper t5o taste

In a sauce pan, cook ground beef and sliced onion over medium heat, stirring , until the beef is well browned and the onion is tender, about 10 minutes.

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 Stir in broth, stewed tomatoes, mixed vegetables, corn, and basil; season with salt and pepper. Cover and cook to a boil over high heat. 

Lower the heat ; simmer until vegetables are tender, stirring occasionally, 10 to 15 minutes.

Happy Eating !

COMFORT FOOD  CUISINE CHEF

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Best Comfort Food to Pack On The Go: Beef and Asparagus Stir-Fry

Best Comfort Food presents a hot meal you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Beef and Asparagus Stir-Fry

Comfort Food: Beef and Asparagus Stir-Fry

1 pound lean boneless top round steak

3 tablespoons dry sherry

2 tablespoons low sodium soy sauce

1 teaspoon peeled, minced ginger root

2 cloves garlic, minced

3/4 pound fresh asparagus spears

Vegetable cooking spray 

2 tablespoons vegetable oil, divided

1 small carrot, scraped and cut into very thin strips

½ small onion, sliced and separated into rings

1 stalk celery, cut into very thin strips

2 cups cooked (without salt or fat)

1 1/2 teaspoons cornstarch

Trim fat from steak. Sliced steak diagonally across green into ¼ inch shrimp strips. Combine steak and next four ingredients in a shallow dish; stir. Cover and marinate in refrigerator for 2 to 4 hours, stirring occasionally. 

Remove steak from marinade, reserving marinade; set steak marinade to side. Snap off tough ends of asparagus remove the scales from stalks with a knife, if desired. Cut spears into 1 inch pieces and set aside. 

Coat a wok nonstick skillet with cooking spray. Add 1 teaspoon oil, and heat at high 400° until hot. Add asparagus, carrots, celery, and onion; stir-fry three minutes. Remove vegetables and set aside. Add remaining 1 teaspoon oil to wok; add steak and stir fry 3 minutes. Remove vegetables and set aside. Add remaining 1 teaspoon of oil to wok add steak and stir fry two minutes.

Combine corn starch and reserved marinade stirring well. Add marinate mixture and vegetables to steak in wok; cook 1 minute or until mixture is thick and then thoroughly heated. Serve.

Happy Eating !

COMFORT FOOD  CUISINE CHEF