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Therefore, the low semolina, rice, but preferably as little as possible, and certainly on the water!,Or if we do not vmogotu – half with water. To himself as NOT to PROVOCIROVAT – cook a SMALL dose of it, wheat and oats. Both of these cereal – “pravokatsionnye” calories. (But delicious – half with water),so here’s the recipe.
I have specially got a pot smaller. 1 liter (this is to edge direct).
That’s it, pour 1 glass (which is glass, 250 grams) plus it 1 inch from the bottom of water or milk, or half milk with the water at your discretion (you can half the glass at first pour water into it pour the milk. Then 1 cm of water or milk even). Pour sugar:1 teaspoon (or three pieces of lump, if there is one).Rubbing salt: 1/3 teaspoon. When it boils, add semolina: if milk-2 tablespoons. On the water-2.5 tablespoons. And cook without a lid, stirring occasionally and removing the foam. Ready – heart 7—10. Eat – without any oil! The taste is the same, when in half of the milk with water.
If wheat fine grind “Artek” – 2 tablespoons. If oat: 2,5 tablespoon – for liquid cereal or soup. For porridge thicker-3 tablespoons. For millet – 4 tablespoon, washed in three waters cereals. To satisfy the “thirst for taste of cereal and be satisfied enough, without surplus cereal.
There is “corn” porridge (yellow available grits).Cooked it a couple of times, but something I have not liked it. Here: for the same 1 Cup plus 1 see of it-4 tablespoons corn flour. Have her ready. – sprinkling sugar slightly.
Almost the same as semolina: a high “glycemic index, easily digestible carbohydrates from rice....Tell me how to make rice less “isogeny” because of its high glycemic index. The rice must first be soaked, then washed to clean water, what to do in the Eastern countries. Non-adhesive after the heat treatment the rice has a particular molecular composition of starch-line build type carbohydrate chain of the amylose. This figure will have a low glycemic index, so no “isogeny” in the end! Take into consideration: the trick of cooking, changing the essence of the product! That is, in the process, it acquires quite different properties we need for harmony) in General – not eat it. Rare: on the occasion or guests, or to yourself for fun in the “active day” in the form of pilaf with chicken:
Buy chicken or chicken breast. Cut into medium-sized pieces, rinse under water of course. the fat – to throw (if not the cat, who gladly eats). In a pan pour mustard oil: there’s no way to do without it, just not very much, but it was above), in a roasting pan or a roaster. Heat it, then throw the shredded chicken meat. On medium heat let frying: do NOT STIR, just give the crust a little popping! While we cut onions finely. Scrape the carrots and cut into strips: not very thin. The meat, if cooked a bit, povoroshit. Then pepper ground black pepper (more boldly), a salt with coarse salt. Wash rice in three waters. (use a normal rice, the type of “Krasnodar”. Not oblong! Oblong – most likely GMO surrogate!) Povoroshit meat again, throw the sliced onions and fry until cooked onions. Now, flatten the meat, put as much carrot, not a thick layer, cover meat with onions. Carrot top —a layer of rice, leaving from the edge of the pan two or three (ideally) pin: the rice swell greatly, he needs space! Take a bowl, pour cold water from the tap, and put to the edge of the pan a tablespoon, it drained the water from the dish so much that was covered with a layer of rice above the finger. cover carefully with lid, bring to boil, how to boil on the small fire under the slightly ajar lid let it boil for 20 minutes.Through these twenty or a little less than a minute the rice will swell. This can be seen by opening the lid. In the frog crush the peeled cloves of garlic. Now take a tablespoon straight in the center of the pan, the edges of the spoon pits choose. they – crushed garlic spread,“prikopa” back with a layer of rice. (water is already half boil it, it will). Cover and until tender: as will be fully ready rice – the taste!. Ready! Garlic – you can “dig if you don’t.) Life leaving him. Sprinkle with salt on top and perevorachivaet, lifting the meat from the bottom. TASTE – EXCELLENT, freshly cooked!
Same pilaf! Delicious!
Here and rice: milk or half-and-half with water.
In a saucepan 1 liter which, pour in a DOUBLE DOSE: 2 cups (a glass of 250 grams который0 plus 2 cm in it —water or milk or half-and-half with water. Until boiling. Pour 2 tablespoons with slide sugar and 2 teaspoons coarse salt. Rinse in three waters a little more than half Cup of rice. In the boiling pan and 20 minutes under the lid cook on low heat. First 15 minutes is seldom povorachivat. And from 15 to 20 minutes to povorachivat often! Neat. As ready to immediately impose is.
Dishes of various cereals —very essential: they are rich in vitamins, mineral substances, cellulose. And complex carbohydrates – sometimes not at all interchangeable: they will help energy to maintain the body in a long time
.Physically exercise, walk, lead an active lifestyle and calorie kas – You not a hindrance to Your harmony! Buckwheat porridge – rich in magnesium and calcium. Contains rutin, which is so necessary for our vessels, which strengthens. Oatmeal (“Hercules”) contains a Biotin – vitamin H, is responsible for the strength and endurance of the body (especially when you do not “relief” and “weight” – most that is necessary to power muscles). Millet contains a lot of protein and carbohydrates, porridge harmony (if on water or mixed with water (2.5% fat). Barley is rich in b vitamins and selenium. Barley – is responsible for increasing brain activity and memory. so… Porridge – our strength!
Buckwheat porridge.
Just say"Royal product”: a wealth of benefits and is the only product that can not be GMO breeding!!!
Calories: 300. But use: and if not with milk and butter or canned meat.
To cook on the water. and with spices. Once or twice a week – no more!
If we do not stand in a day ready buckwheat pour boiled milk, and there is even sprinkled with sugar!
Recipe.
My pot of 2.5 liters. 2 cups buckwheat 4 cups water and 1.5 teaspoon of coarse salt. Water to a boil. cereal can not be washed: for everybody. Hot water salt. Rump fall asleep in boiling and boiling. As the boil – cook for 20 minutes under the barely ajar with a lid on low heat. Readiness to be determined by taste and so: look at the end of cooking if there’s water still – spoon “digging up” to the bottom. if a bit is – but the taste of ready, feel free to turn off: water “disperse”. Cover with a lid. You can eat. Without any butter! Pour milk in a bowl and…
Or chicken meat and broth. Or just porridge. Remember about the harmony and eat!
For “exotic”, here is my recipe that I really like
“Sanashi” – from buckwheat.
“There would be a chicken – cook and a fool. And you try cereal to make a delicious “Sanusi” (with spices like Chinese!)
In aluminum pan 2.5 liters of water to pour cold water from the tap: 4 cups. (glass, 250-gram that is).Put on the fire. Coarse salt-1/3 tbsp. Pour washed cereal or not. Periodically remove the foam. As povoroshit boil, reduce the heat, adjust. And under the lid cook on low heat for 10 minutes. A couple of three times povoroshit during this time, and removing the foam. Mess using these 10 minutes to swell, the water boils away half. Take two medium – large Laurel leaves and rinse them under cold water, pressed in deep mess. Condiment “Universal” (in “Magnet” that), stir, Now pour the seasoning “Seasoning to the chicken”. Of the same company. The ratio of spices: “Universal” – little more than Seasoning to the chicken”: the percentage is 60 40.Stir and the lid or without giving porridge to walk 7—10 minutes. stir. Then carefully stir the porridge should smell the aroma of Lavrushka. Stir and take out the Bay leaf. Smell porridge: if the weak aroma, then again, throw and push Bay leaf, pulled, and covered it with a lid leave. After a couple minutes, pull out the Bay leaf. Porridge “sanashi” – ready!..
Oatmeal oat flakes “Hercules”.
Cook in the water: not bad then for the figure. VERY nourishes the skin from within. Necessary once a week-at least! It when cooking – there are those elements that will stop the aging process of skin since 10 years!!! Tested! Cook it in a small saucepan 1 liter. I repeat the recipe:
In a saucepan 1 liter which, pour in the 1 l glass (which is glass, 250 grams) plus it 1 inch from the bottom of water or milk, or half milk with the water at your discretion (you can half the glass at first pour water into it pour the milk. Then 1 cm of water or milk even). Pour sugar:1 teaspoon (or three pieces of lump, if there is one).Rubbing salt: 1/3 teaspoon. When it boils, cover: 2,5 tablespoon – for liquid cereal or soup. For porridge thicker-3 tablespoons. To satisfy the “thirst for taste of cereal and be satisfied enough, without surplus cereal.
RECIPES cereals. Milk mixed with water.
If you really want to treat the whole family (or guests).
In a saucepan 2.5 liters.; a glass of water. 2 cups plus 2/3 Cup of milk.
2 cups grains: millet, corn, oats, wheat, and Artek.
1 teaspoon plus 1/3 teaspoon of coarse salt.
6 teaspoons of sugar.
The liquid in a saucepan bring to a boil, add salt, sugar, cereals. Remove the foam and no cover (I love it – as you want: you can and under the lid).Boil until ready: 12 minutes total!
At the end of cooking turn off the heat, cover with a tight lid and let the porridge to stand for at least 5 minutes! The taste – excellent!
Wheat porridge.
There are three kinds of Wheat (the largest grinding) Artek (smaller) Barley.
Very useful. but with it, be careful: very high in calories, water cook. “Artek” is also a species of grinding, as well as barley. Cooked rare: for flavor and eat with sugar.
Artek and wheat —prepare the same way.
Recipe.
For a start.
Wheat milk mixed with water.
1 Cup of wheat grits.
3 cups of cold water.
2 cups milk 2.5% fat.
1/3 tablespoon of coarse salt.
1,5 tablespoon of sugar.
In a saucepan aluminum 2.5 liter pour water and milk and bring to boil. In hot water with milk to pour sugar and salt. In boiling to fill up the rump. To a boil and let the lid of the 12 minute cook until tender.
In boiling water.
Artek milk in half with water.
Take the aluminum pot 2.5 liters.
Artek – 1, glass. Rinse is not necessary.
Water – 1 Cup. 1.5 cups milk 2.5% fat.
1 teaspoon of coarse salt.
3 teaspoon of sugar.
In boiling water, salt, sugar, then wheat. To a boil. Then do a small fire. Allow water to boil away almost completely. Once the water has boiled away – pour in the cereal, milk (can be pre-boiled.0 bring to boil and until cooked porridge. taste.
Classic, wheat on the water.
In aluminum pot 2.5 liter pour 3 plus 1/3 cups of water. Water on the fire. In hot water, pour 1 or 1.5 teaspoons of coarse salt. Pour 3 teaspoon of sugar. In boiling water cereal and fall asleep under a lid cook on low heat for 17—18 minutes. To give a finished porridge “walk” until tender about 5 minutes.And better 12 minutes.
Here’s another option where more wheat. Artek cooking as well.
Water – 4.5 cups.
Cereals wheat or Artek – 1,5 (thinner) or 2 cups (thicker).
Coarse salt – 2 plus 2/3 teaspoon.
Total cooking time – 15 minutes.
In a saucepan 2.5 liters of water pour. On fire. In hot pour salt. When it boils, place the rump. Peremeshivaem,, remove the foam bring to the boil. how to boil on low heat under a lid for 8 minutes, removing once the foam. You can povoroshit. Using these 8 minutes to mix and another 5 – 6 minutes under the lid. Готово1 Can be eaten immediately, but can wait 5 – 15 minutes. (5 minutes minimum).
Barley porridge. Recipe.
The aluminum pan 2.5 liters.
3.5 cups of water.
1 teaspoon of coarse salt.
A 3.5 teaspoons of sugar. And under the lid cook on anologii with the previous cereal on low heat for 10—15 minutes.
Barley is the charge of thinking and memory.
Yes, my friend, this product is recommended and practiced by Pythagoras: improves memory and improves skin condition. There is for sure though active even in an idle day, at least once in 10 days. (nutritious too!) I have in the fridge in the pot it is eaten with pleasure warm. That thought appeared because of it!
Recipe.
In aluminum pan 2.5 liters.; a glass of cold water from the tap. In hot water pour 1 teaspoon plus 2 or 8/10 (the taste) of coarse salt. Rinse in the bowl 1.5 cups pearl barley. In three waters. In boiling water to fill the cereal. During boiling, stir and remove the foam. Reduce the heat to almost small and let it boil for 10 minutes without a lid. Then remove the foam, povoroshit, reduce the heat to the very small, tightly close the lid and the pot for another 20 minutes under the lid. These 20 minutes will pass, carefully povoroshit, cover tightly, and for another 10 minutes. How will these 10 minutes, carefully povoroshit mess and closing the lid to cover the pot with a towel and let about 25 minutes well stewed until tender. I don’t cover with a towel and not immediately eat, I organize cool taste.
Millet – porridge harmony.
Only on the water – the harmony – in full! Goodies? Yes, sugar is sprinkled with hot – taste 100% like the breast. When I miss the “taste of dairy millet – cook in the day (active day) – half with water. And eat with pleasure! Benefit too: indispensable.
Share ALL of your recipe options: a lot of them. The most delicious – mixed with water. Spoil yourself and her of course: in the first day of classes!
Millet on the water.
Recipe 1.
My pot of 2.5 liters which. It pour 4 cups of cold water from the tap. It salt: 2 teaspoons plus 2/3 teaspoon of coarse salt. Bring to a boil. 2 cups millet (millet) rinse in cold water three times. As the water in the saucepan is boiling, place the washed grits. Bring to the boil, removing the foam. How is boiling, reduce the heat to very small and, povorotov, close the lid and let it boil for 8 minutes.Then povoroshit and closing the lid and boil for 5—6 minutes. (see under the lid of the pan after 4 minutes to make porridge is not burnt.) As ready (the taste) is to turn off the gas, cover and let stand for at least 5 minutes. Eat hot, sprinkled with sugar. (it will taste like milk).
Recipe 2.
Water – 4.5 cups.
Cereals wheat or Artek – 1,5 (thinner) or 2 cups (thicker).
Coarse salt – 2 plus 2/3 teaspoon.
Total cooking time – 15 minutes.
In a saucepan 2.5 liters of water pour. On fire. In hot pour salt. Rinse the millet in cold water under the tap three or four times. When it boils, place the rump. Peremeshivaem,, remove the foam bring to the boil. how to boil on low heat under a lid for 8 minutes, removing once the foam. You can povoroshit. Using these 8 minutes to mix and another 5 – 6 minutes under the lid. Готово1 Can be eaten immediately, but can wait 5 – 15 minutes. (5 minutes minimum).
Let me remind you! PORRIDGE: NO BUTTER AND SAUCES based on sour cream and flour with starch!
Now there’s a new cereal: QUINOA. A sprouting country: Mexico. Non-GMO product? To be honest, I have not tried. Everyone wants to try. To cook. This grain has a LOW (for a diabetic me!) not increases the appetite helps to lose weight! In 100 grams —contains three daily allowance of protein!. Grits is white (to garnish), red (salad) and black (the sweetest). We have stores for sale mixture of these grains.
Recipe for QUINOA porridge. On the water.
1.5 cups of water.
1 Cup quinoa.
Coarse salt – probably as in millet: kA you want to taste.
In a saucepan 2.5 liters to pour cold water. In hot water pour salt. Bring to a boil. Quinoa, rinsed under cold water (just before the start of the cooking process. Pour in boiling a pot of grits, bring to boil and skim. Close the pan with a lid and let it boil until complete swelling. as millet or Artek. Ready porridge to stand for 5 minutes
Now for the peas.
There are a lot of carbohydrates. I do not recommend to eat it unnecessarily (well, when too much want exactly peas: because of the taste. It is like rice: easily digested, and calories – a lot. Here is my recipe unusual peas: the exotic, the “analog” mashed potatoes that WELL, CERTAINLY not friendly with harmony! Doesn’t taste as good (I like) and you can safely eat – within reason of course, mindful of the caloric content of peas! Leave like mine: TWO versions of the recipe for pea puree. 2 recipe “soup” peas: the taste of the soup (with Bay leaf). And the recipe is “soup” flavored with herbs (similar to “sanashi”). And the recipe of peas “exotic”: for Germanico! If you wish to vary: by adding fresh dill, parsley and green onions!.
Bolder: no limitations!
RECIPE 1.Puree and if “soup”.
Take the same aluminum pan 2.5 liters. Pour into a saucepan 4 cups of water. Put on the fire until boiling. Take 2 cups of regular yellow split peas (halves). Rinse in three waters. In hot water in a saucepan to throw 9/10 (almost full) tablespoon of coarse salt. Plus in another saucepan put 2 teaspoons of sugar (as you can get: a spoon with a slide). In boiling water throw the washed peas, remove the foam. On low heat under closed lid cook for 30 minutes – this is for soup peas (leaving the Bay leaf after 25 minutes of boiling, it is 5 minutes until tender.). If the puree: boil for 40 minutes, then draining at the end of the unnecessary excess fluid. Take immersion blender in the pot very little, let it remain fluid. It is better to add while beating-you want density! Whisk the topping while whipping (see the density at the churning of the pea) or at the end of the whipping in the finished puree to the drained liquid And you can not merging is still present in the pot of water, another 5 minutes to boil: peas then and no blender to turn into a puree. Eat well – fresh and hot from the stove. And главное6если gustavito happened – nothing terrible – better than thinner. Just take merged with the pan fluid, pea broth, and live on top pour the sauce in the plate. Razmeshivaya – AS YOU please. Will be thinner and tastier! If podostyl too: the fields of this warm liquid-broth.
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