As the winter season is approaching, most of you will tend to enjoy rich food and nice drinks in the evening. Besides, the winter season is full of festivals and holidays. To the food lovers, these festivals mean a lot of food and especially, the one that is homemade and delicious. However, one of the problems that you have with cooking at home is the leftover food. Now, here is one interesting recipe you can follow to prepare delicious and healthy rice pancakes with the leftover rice from the previous meals.
Let us presume you have decided to purchase a ring for your partner. What is more, let us presume you have decided to purchase a customized ring. Will you order custom rings off the shelf? Of course not. They would not be custom rings if you could purchase them off the rack, right? Well, that is exactly what healthy cooking is all about. Preparation. This is a four letter word for a busy person who wants to eat nutritious food.
If you’ve ever watched ’Jamie’s 30 minute Meal’ hosted by the former naked chef himself, then you know that olive oil features regularly on his diet sheet. A splash of olive oil is usually added to everything from sausages to salads. There was a rumour that he even once did a show where he added olive oil to a bowl of cereal. Whilst olive oil can be a healthy addition to a meal, overuse can cause serious cholesterol problems.
There are many ways to improve the flavour of foods that are traditionally thought of as healthy yet bland. As strange as it may seem, alcohol can add a lot of flavour to many healthy recipes. Like olive oil, if you overdo the portioning then it can be considerably bad for your figure and heart…not to mention your liver. However just like olive oil, if you add just the right amount of alcohol to your recipe then you can enjoy a healthy meal that doesn’t taste like cardboard. Here are some examples of how alcohol can add flavour without ruining your diet.
Whiskey
Bourbon, Fire Whiskey, Scotch, Irish Whiskey…there are many different types and forms of the brown liquid. One of the oldest spirits to grace the world, whiskey has been used in cooking for years. Whilst many associate its strong content with old drunks and doctors who used it to sterilise wounds and cuts, it also holds great flavours that can bring out the best in food. Believe it or not, the health benefits are higher then you would expect. Here is one example of a recipe that uses whiskey without piling on the pounds.
Irish whiskey Potato Green Chile Stew
You’ll need the following ingredients before getting started:
· 1/ 2 cup olive oil (a Jamie Oliver staple)
· 2 Tablespoons chopped garlic
· 2 cups chopped Spanish onions
· 2 fresh jalapenos, sliced
· 1/2 Tablespoon salt
· 1 Tablespoon black pepper
· 1 Tablespoon oregano
· 1 pound lamb stew meat, cut into 1/2 inch cubes
· 2 shots Jameson Irish whiskey
· 8 new potatoes, cut into bite-size pieces
· 4 cups chopped green chillies
· 2 cups chopped tomatoes
· 8 cups beef broth
First sauté the garlic and onions with the jalapenos in the olive oil for about 10 minutes – don’t forget to add the salt, black pepper and onion! Make sure the juices are clear and that the onions haven’t browned too much. Now add the lamb cubes and cook until brown. This usually takes between 5-10 minutes depending on what level gas you have the cooker on. Once the lamb has browned take the chillies and tomatoes and stir in. After another 5 minutes grab your whiskey and add 2 shots into the mix. Here you can use alternatives to the standard Irish whiskey. One that adds increased flavour is fireball cinnamon whiskey and is superior to the standard malts. Add the potatoes next. Keep stirring until all the ingredients are mixed together and have warmed through. Finally add the beef broth (although it is worth mentioning at this point that you don’t have to if you don’t fancy the idea of beef with lamb) and simmer the stew for one and half to two hours (depending again on cooker strength). After approximately two hours, your stew is ready to serve!
Not only is this recipe great for feeding a large hungry family, but the calorie content is surprisingly low – particularly if you decide not to add the beef broth at the end. The whiskey manages to burn out a lot of the fat from the lamb and bring out all the flavour of the meat leaving just the protein and vegetables to enjoy. This meal is a perfect Autumn/Winter dish and great for any rainy days. It can serve up to 8 people as well, so if you don’t use the whole recipe on one night, the contents can be frozen down and used later on down the line.
Whiskey can be used in anything from BBQs and stews, to complimenting deserts like Plum Pudding and Apple Cake. Healthier options include the Irish Stew and Oyster and Rice stuffing – guaranteed to fill you up without leaving you looking like the Michelin Man.
Wine
Ahhh wine! The French claim they first came up with the idea of using wine in cooking, though many other cultures dispute this vehemently. Whoever did first come up with the idea of using wine in the kitchen deserves a gold medal. Fruity, sour, sweet, strong, light, bitter and more, wine can add an allure of different flavours to a dish. Its health benefits are well renowned. In fact using wine in your cooking can help prevent heart problems later on in life. Wine can act as a cleaning detergent for the blood vessels and arteries leading into your heart. Again, excess can cause more damage then good, but many doctors now recommend a daily glass of wine to accompany a meal. If you don’t drink that often or simply don’t like to during the week, then a glass of wine in your food can provide the same health benefit and enhance the flavour of your meal.
For ultimate flavour, the wine should be added to the ingredients sooner rather then later, and reduced slowly over heat. Adding it to the dish just before it’s ready to serve will simply ruin the food and leave everything tasting like it’s just been pulled out of a wine cellar.
There are so many different recipes that utilise wine as one of the ingredients that it is difficult to choose one to share. Instead here is a short guidance note on what types of wine should be used with different foods.
· Young, full bodied red wine - Red meat, red meat dishes
· Young, full bodied, robust red wine - Red sauces
· Earthy red, full bodied red wine - Soups with root vegetables and/or beef stock
· Dry white wine or dry fortified wine - Fish/shellfish/seafood, poultry, pork, veal
· Dry white wine or dry fortified wine - Light/cream sauces
· Crisp, dry white wine - Seafood soups, bouillabaisse
· Sweet white wine or sweet fortified wine - Sweet desserts
Remember alcohol can be used to enhance food, but like anything else, too much can be a poisonous choice for your diet. Be smart, avoid the pitfalls and enjoy the benefits.
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