Caramelized Fennel and Onions

Fennel lovers, onion lovers, unite! And then take a shower in grated Parmesan, lemon zest, and chopped parsley. I'd like to say this is quick and easy, but it's not quick. It's long and easy, the sort of thing you can just put on the stove and give a stir every once in a while, as you cook the rest of the meal. The onions and fennel are only lightly caramelized. You could cook them longer if you wanted, or sprinkle some sugar on them to bring out more of the caramelization. But just cooking them down and lightly browning them, and then tossing them with everything else, works for me. Wonderful flavors. Would be terrific alongside grilled fish or chicken.

Caramelized Fennel and Onions Recipe

Prep time: 10 minutes

• Cook time: 1 hour

Ingredients

• 2 large onions, halved then sliced lengthwise (root to tip) in 1/4-inch thick slices
• 2 large fennel bulbs, sliced into 1/4-inch thick slices
• 1/4 cup olive oil
• 1 Tbsp butter
• Salt
• 1/4 cup grated Parmesan
• 2 Tbsp chopped fresh parsley
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice

Method

1 Heat olive oil and butter in a large, uncovered, wide pan on medium high heat. Add the sliced fennel and onions and stir to coat. Stir occasionally. After about 10 minutes, sprinkle the onions and fennel with salt. Lower the temperature to medium. You want to strike a balance between allowing the pan to get hot enough so that some caramelization (when the natural sugars in the onion and fennel start to brown) and keeping the pot from getting so hot that the onions and fennel dry out. If it becomes an issue, you can add a couple tablespoons of water to the pan to help the onions and fennel to keep from drying out too much.
2 Stir occasionally, scraping up any browned bits from the bottom of the pan. Note that the browned bits are the tastiest parts. Cook for another 30 minutes to an hour, depending on how much of a hurry you're in, and how caramelized you want your mixture to be. The longer you cook, the more caramelized and browned. Taste test along the way to see if the cooking has been sufficient for your taste. By the way, the onions and fennel will have plenty of flavor without having to be completely cooked down and browned all over.
3 When ready to serve, remove from heat and toss in the freshly grated Parmesan cheese, the chopped parsley, lemon zest and lemon juice. Taste and add more lemon juice if necessary.
Serve alone as a side to chicken or seafood, or on crackers or thinly sliced toasted baguette for a crostini. You can also use it as a filling for a rustic tart.
Yield: Serves 4.

The Onion- A True Superfood

The onion it makes your breath stinky and when you slice one, it may make you cry. But that’s not all the onion does. It turns out that the simple onion is the king of nutritional benefits, and its perks have been known for thousands of years. Historical records reveal that onions have been used as far back as 4000 B.C. as a cure-all for many illnesses. In WW II, the vapors of onion paste were used to reduce the pain and accelerated the healing of soldiers’ wounds.
The onion today is no less powerful. Here’s a look at why you should make at least one medium-sized onion a staple in your daily diet.
• Onions are high in sulfur, chromium and vitamin B6, all of which studies show help to lower cholesterol and blood pressure. And, according to the Journal of Nutrition, onions also reduce the risk of heart attack and heart failure.
• The allyl proply disulfide in onions is believed to increase insulin in the body and as a result, stabilize our blood sugar level in our bodies.
• According to a study published in Clinical Gastroenterology and Hepatology, the antioxidant quercetin found in onions has been known to prevent colon cancer, and in one study the antioxidants have been shown to cure precancerous lesions in the stomach.
•In a study reported in the Journal of Agricultural and Food Chemistry, a compound called GPCS found that yellow onions in particular were shown to keep bones from weakening.
• Research published in Nutrition and Food Science reveals that onions act as an anti-inflammatory for the joints. This helps reduce pain caused by arthritis and similar medical conditions.
• Other studies have shown onions act as an antiseptic, fighting infectious bacteria including E. coli and salmonella.

To get the most benefit, purchase well shaped onions that have dry and crisp outer skins. Pass on the ones that are already sprouting, are wilting or have discolored tops. Store onions at room temperature but keep them in a well-ventilated area and way from light to keep their roots from sprouting. Don’t put them together with potatoes because they’ll absorb the moisture and will rot sooner.Stir fry onions or chop and slice them raw (for toppings) to maintain the onion’s impressive nutritional value.

Shanghai China Recreated In Bakery Sweets

Power Diet For Quick Weight Loss.

In this fast moving life we do not get much time to spare for physical exercise so in such a situation a healthy and nutritious diet can solve the purpose.

Early Morning
Start your day with lemon juice and honey in lukewarm water; this helps your body to get rid of harmful acids produced by the body.

Breakfast
Choose any one or two from the following options
Egg white omelet (2) + 2 slices of brown bread,
Milk (Skimmed Milk) +Cornflakes/ Oats /Wheat bran
Fruit salad / Sprouts.
Vegetable Poha / Upma
Skimmed milk cottage cheese + Brown Bread

Pre Lunch
Take black coffee before the afternoon meal this helps in boosting metabolism.

Lunch
Boiled / Roasted Chicken/ Soyabean (200 grams) +Brown Rice (1/2 plate) / Chapatti (1)
Boiled Dal +salad + Brown Rice (1/2 plate) / Chapatti (1-2)
Take Probiotic curd (100grams) as it helps in digestion.
Vegetable Daliya

Evening
Take some citrus fruits to satisfy the hunger pangs in the evening,
Green tea with two Marie Lite biscuit
Boiled Channa

Dinner
Choose any one or two from the following options
Boiled Soybean Nutrela/ soup + salad,
Boiled Egg White (3) + Vegetable clear soup
Chicken or Tuna salad.
Boiled Dal
Vegetable Daliya

Pre Bed –time 150 -200 ml of skimmed milk.

Beside the above diet keep in mind the following points-
• Avoid heavy dinner; maintain at least 3 to 4 hours of gap between meal and sleep.
• Replace cold drinks with coconut water, vegetable soup or butter milk
• Drink at least 2 to 3 liters of water everyday
• Fibre is excellent for weight loss , so consume more of raw vegetables and fruits
• All carbs are not bad; avoid simple carbs like sugar, sweet and processed food.
• Never skip meals.
• Avoid Bakery products.
• Replace Chicken Tikka with Chicken Salami
• Avoid taking water along with the meal.
.
Follow the above mentioned points for 6 days in a week and once in a week please your taste buds with one meal of your choice but don’t forget only one. Try to take out some time for physical exercises at least thrice a week

Pursue the above mentioned rules and fit in your old clothes again but don’t forget the results may vary from person to person and don’t try to bully your body.

NOTE : Please consult your DOCTOR before doing anything..

Lentils and Ham

One of the reasons we love serving ham for Easter is the leftover ham, especially the ham bone. That bone can be used to make a flavorful stock for split pea or white bean soup, helping to stretch out that ham for days. Another great pairing with ham is lentils. Make an easy ham broth with the bone, cook the lentils in it, and serve with some leftover ham slices. Inexpensive, easy, and satisfying.

Ham is so strongly flavored that you can make the broth in as little as an hour, or you can simmer it all day if you want. The cooking time for the lentils will depend on what kind you use. Always use dark lentils—green, black or brown—for this recipe. Light colored lentils are usually split and will turn to mush instantly. The darker ones will hold their shape better. We like them a little on the firm side, but if you prefer them more tender, just cook them longer.

Lentils and Ham Recipe

Prep time: 15 minutes

• Cook time: 1 hour, 40 minutes

Any leftover ham will do here, or you could use a smoked ham shank or ham hock in its place. Slices of thick-cut bacon are a good substitute for the slices of leftover ham.

Ingredients

Ham Stock

• Ham bone, and stray bits of leftover ham
• 3 quarts water
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 1 large onion, roughly chopped
• 2 bay leaves
• 2 teaspoons dried thyme

Lentils

• 2 tablespoons olive oil
• 1 cup minced yellow onion
• 2 teaspoons minced garlic
• 1 pound green, black or brown lentils, about 2 cups (we used French green lentils which cook up a little on the firm side)
• 5 cups ham broth
• Salt
• Slices of leftover ham

Method

1 First make the ham stock. Put the ham bone and any stray bits of ham into a large, thick-bottomed pot and cover with the water. Add the bay leaves. Bring to a simmer and cook gently for 30 minutes. Add the remaining ham stock ingredients and simmer for at least another 30 minutes, preferably another hour. Strain the ham stock through a fine-meshed sieve and set in a large bowl. Taste and add salt if needed.
2 Heat the olive oil in a medium, heavy pot set over medium-high heat. Add the onion and saute for 2-3 minutes, stirring frequently. Don't let the onions brown. Add the garlic and cook another minute, then add the lentils and stir to combine. Cook the lentils, stirring often, for 2 minutes.
3 Add 5 cups of ham stock and bring to a simmer. Cook very gently, you want the broth to barely be bubbling, until the lentils are done. That could be as little as 20 minutes, or as long as 1 hour, depending on how old your lentils are. Expect about 35 minutes. Check and taste the lentils from time to time while they cook. You don't want them to be mushy. When they are done, strain them from the stock (reserve the stock to make soup like split pea soup or ham and white bean soup, or just another batch of these lentils) in a fine meshed sieve.
Toss with a little more olive oil and serve with chopped pieces or slices of leftover ham. Serve either hot or at room temperature.
Yield: Serves 6-8.

Does Pregnancy Mean Eating for Two? (Artical)

While you are pregnant, you will need additional nutrients to keep you and your baby healthy. However, that does not mean you need to eat twice as much. An increase of only 300 calories per day is recommended. For example, a baked potato has 120 calories, so getting those extra 300 calories should not be that difficult. Make sure not to restrict your diet during pregnancy because you might not be getting the right amounts of protein, vitamins, and minerals that are necessary to properly nourish your unborn baby. Low-calorie intake can cause the mother's stored fat to break down, leading to the production of substances called ketones. Ketones, which can be found in the mother's blood and urine, are a sign of starvation or a starvation-like state. Constant production of ketones can result in a mentally retarded child.

New Mehndi Patterns (Designs)